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his life as a chef and restaurateur
Design by Alexey Brodovitch
Decades before cornbread
from art-destination cities to the islands of the archipelagoes
Cocinar al vacío (Tony Botella) Southeast Asia his life as a chefIn Spanish. A book that analyzes one of the most demanded techniques today, aimed at all types of restaurateurs, from the hospitality student to the haute cuisine chef. Vacuum cooking is the result of years of research into a little known technique that is becoming more necessary every day.
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