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This document contains a recipe book by Paco Pérez for Mediterranean cuisine focusing on fish and seafood. It includes recipes for cannellone of langoustine with ingredients and instructions for the langoustine gelatine, bechamel, tartar of seaweeds, caviar emulsion, and assembly. Another recipe is for green barbel with instructions for liquified grilled beans, pil-pil of flat beans, basil water, gel of basil, noodles of basil gelatine, salad of flat beans, barbel, and nitro basil. A third recipe is for sea

Author

ΝικοςΑγνωστος

Language

EN