Argumento de Sopas Frias y Calientes
Erika Medina and Pablo Jiménez are two young chefs who have been trained in restaurants belonging to the Martín Berasategui group. Through this book they aim to extol the merits of dishes that can be eaten with a spoon, especially soups. In the first part of the book Erika offers numerous recipes for hot soups, from the traditional Castilian garlic soup, Galician stew, porrusalda (leek stew), or a variety of fish soups to the most creative of creamed soups. In the second part, Pablo Jiménez explains how to make the traditional gazpacho or porra antequerana (a variant of gazpacho from Málaga) of his native Andalusia, as well as other cold soups including the classic vichyssoise and new creations such as cherry gazpacho, melon soup, or pine nut soup.1
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Pack Edt: the Gentelmen Alliance. Vols. 1 a 3