Coco pacheco (1 résultats)
- Autres images
- Couverture rigide
Vendeur : Epilonian Books, Manhattan Beach, CA, Etats-UnisEpilonian Books
Contacter le vendeurVendeur avec une évaluation de 5 étoilesMembre d’une association professionnelle : IOBA
Etat: Occasion - Assez bon
EUR 27,16
EUR 4,61 expéditionExpédition nationale : Etats-UnisQuantité disponible : 1 disponible(s)
Hardcover. Etat : Very Good. Etat de la jaquette : Very Good. Coco Pacheco, Published 2005. Hardcover, 166 pp.; 31 cm; text in Spanish and English in parallel throughout; illustrated with full-page and full-bleed color food and landscape photography by Miguel Etchepare. In Very Good condition with a Very Good dust jacket. Slight…ly oversized (23.5 x 30.5 cm) pictorial paper over boards, the cover image repeating the dust jacket design. Mild shelf and edge wear to covers. Binding tight. Pages clean and unmarked. Pictorial dust jacket composed as the Chilean flag: a red field of king crab, a blue panel holding a star-shaped white plate set on water, and a white panel with the chef in his whites. Light rub and a short crease at the upper front panel, otherwise bright. Now in an archival quality (removable) Brodart cover.Chilean seafood from the far south, by the man who put it on white tablecloths. Jorge "Coco" Pacheco grew up on Tenglo, an island off Puerto Montt, learning the water from the artisanal fishermen there; he came back to Santiago at seventeen, worked his father's stall in the Vega Central selecting fish coming up from the south, and in 1975 opened Aqui Esta Coco in Providencia. It became the reference point for Chilean haute cuisine of the sea, a 3,500 square meter landmark on La Concepcion that ran for forty-five years, survived a fire in 2008 and closed for good in 2020. This volume, issued in 2005 for Pacheco's thirtieth year, is its record at full strength.The subject is what the Humboldt current gives up and almost nobody outside Chile cooks: picorocos, wild oysters, locos, red congrio, merluza austral, salmon roe. Pacheco credits the mapuche, pehuenche, huilliche and ona sources of these foodways directly, and a closing glossary of Chilean products decodes the ingredients for an outside reader. Every recipe runs in Spanish and English on the same spread, so the book is fully usable without Spanish, and Etchepare's photography, mostly full-bleed and shot close, is the reason the book is bought as often for looking as for cooking.Contents: El mar de Chile, Mi primer Motivo / The Sea of Chile, My Original Passion; El Restaurante "Aqui Esta Coco"; El Libro: Fe de Vida / The Book: A Testament to Life; Rumbo al Sur! / Heading South!; Aperitivos / Appetizers; La Lancha Chilota / The Chiloe Sloop; Entradas / Starters; Sopas, Guisos y Platos Principales / Soups, Stews and Main Courses; Glosario de Productos Chilenos / Chilean Products Glossary.
