THE BOOK  ---------------------------  PREFACE

CONTENTS     I     164 PÁGES       I    HARDCOVER

Behind this culinary art that represents, befriends and finds us, there is a grand master. It may be his trade or his profession, he who dresses and marinades this barbeque with stories and rituals, who adds salt to the anecdotes, and lights the fire of this shared moment. This grand master is, no other than, our Barbeque Chef, who creates the landscape in which the barbeque is born and shared and that has brought us together forever.

Without a doubt, the Argentine Barbeque is national and popular; it exists deep inside us, in our history, in our past and present. Today we can find many places with excellent and high quality gourmet dishes and amazing ambience; but what makes the barbeque unique is that it is ours, home-made. It has our identity and our barbeque and the recipes that come with it have long crossed the Argentine borders, affording us great international gastronomic prestige.

 

 

- CHAP. I

- CHAP. II

- CHAP. III

- CHAP. IV

- CHAP. V

- CHAP. VI

Introducing the Creole Argentine barbeque

Spits and types of barbeques

Getting the fire ready

 

Hygiene and security

 

The journey of the cow

Different cuts of meat to barbeque

- CHAP. VII

Other foods to barbeque

- CHAP. VIII

Accompaniments and sauces

- CHAP. IX

How to work with different cuts of meat

- CHAP. X

Offal and mixed barbeques

- CHAP. XI

Chicken and fish

- CHAP. XII

Pork, lamb and goat

EAP

THE BOOK  -------------------  INSIDE

THE BOOK  ---------------  Points of Purchase

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