Item description for Vamos a Cocinar/ Let's Cook by Jose Andres...
Vamos a Cocinar/ Let's Cook by Jose Andres
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Est. Packaging Dimensions: Length: 9.8" Width: 7.2" Height: 1" Weight: 1.6 lbs.
Release Date Aug 15, 2007
Publisher Editorial Planeta
ISBN 8408070363 ISBN13 9788408070368
Availability 0 units.
More About Jose Andres
Jose Andres, protege of Ferran Adria of El Bulli in Spain, is the chef-owner of seven restaurants in the Washington, D.C., area: Jaleo; Jaleo Bethesda; Jaleo Crystal City; Cafe Atlantico; minibar; Oyamel; and Zaytinya, which was named one of the best new restaurants in the world by "Conde Nast Traveler," He was named Best Chef in the Mid-Atlantic region in 2003 by the James Beard Foundation, and has been profiled in "Gourmet, Saveur, Bon Appetit, Food & Wine, Wine Spectator," the "Washington Post," the "New York Times, USA Today," and other publications. Jose travels widely as a guest chef, teacher, and fundraiser at charity events, and is the host of a television cooking show that airs in Spain. He grew up in the Asturias region of Spain, and now lives in Washington, D.C., with his wife, Tichi, and their three daughters. This is his first book. Richard Wolffe is Senior White House Correspondent for "Newsweek" magazine. In his spare time, he eats Jose's food and cowrites his food magazine stories. He lives close to Jose in Washington, D.C., with his wife, Paula, and their three children. His first book was "The Victim's Fortune" (HarperCollins, 2002); this is his first cookbook.
Reviews - What do customers think about Vamos a Cocinar/ Let's Cook?
Vamos a Cocinar/Let's Cook Jun 14, 2008
Jose Andres is a marvellous chef. We have seen him on his PBS show which we also purchased from this site. This cookbook is well worthwhile if you can read Spanish. We were expecting some English text, but there is none. Fortunately we can read Spanish fairly well. Jose's recipes are more like nouveau Spanish rather than traditional Spanish cooking. He has a fresh approach with the dishes shown in the cookbook. Someone really interested in a Spanish flair for their cooking would enjoy this book.