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Offal, Javi Estévez
Offal, Javi Estévez
Regular price
90,25 €
Sale price
90,25 €
Regular price
95,00 €
Tax included.
Descripción
Descripción
288 pages
18x28 cm
Offset Paper & Softcover
LANGUAGE: Spanish
SYNOPSIS OF THE WORK
Javi Estévez (Madrid, 1983) pours out a wealth of knowledge in these pages, not only recounting indispensable notions about the offal of veal, lamb, pork, chicken, and several other animals; he also details, like a master class, how to bring them to the plate. He starts with traditional cuisine and explains it like never before – with an accessible, first-person language – so that the reader can make it their own and transform it into that exercise of craftsmanship that cooking should be. Cooking times, offal treatment, sofritos, marinades, blanching, frying, and confits in 56 creations born in La Tasquería (1 Michelin star). Immerse yourself in an unparalleled work.
SUMMARY OF THE WORK
A walk through the interior.
Javi Estévez.
We are Offal Lovers.
Cooking offal.
Historical and cultural notes and quotes on offal.
On sauces and mother broths.
Veal
Tongue > Vitello tonnato > Tongue with squid
Cheek > Cheek sandwich
Liver > Salad, veal liver and mustard ice cream
Udder > Cured pork shoulder, udder
Marrow > Steak tartare with marrow
Sweetbread > Sweetbread with celeriac
Testicles > Testicle minipizza
Tendon > Tendon and cockle flatbread > Tripe, trotters, snout, tendons
Lamb
Brains > Brains with black butter and capers > Quail stuffed with brains > Brain omelet
Liver > Warm liver ceviche
Kidney > Salt-cured kidney tataki
Tripe > Tripe with chickpeas and curry
Neck > Neck, corn and huitlacoche
Pluck > Pluck brioche
Zarajo > Cod pil pil and zarajo
Sweetbread > Sweetbread and scallops
Ear > Ear with scallops and béchamel
Tongue > Tongue saam with prawns
Chitterlings and Gallinejas > Chitterlings and Gallinejas
Neck > 'Focaccia' of lamb trotters and cheeks with Portobello mushroom
Head > Head
Pork/Suckling Pig
Tongue > Tongue with 'patatas a la importancia' > Tongue with lentils
Cheek > Cheek and scarlet prawn taco
Trotters > Trotters, artichoke and Norway lobster
Snout > Snout, 'salsa brava' and octopus
Tail > Tails, eel and cheese > Tails, fried squid
Snout > Rice with 'bodrio' and pine nuts
Ear > Beans, ear and lettuce
Head > The head
Rabbit
Kidney > Sherry kidneys with crispy onion
Brains > Brains
Tongue > Tongue with snails
Liver > Liver and apple > Jaw ravioli
Chicken
Liver > Partridge pâté with giblets and apple
Gizzard > Gizzard 'hachis parmentier'
Rooster
Testicle > Eggs and 'eggs'
Comb > Comb with shrimp
Neck, head, foot, comb > Neck, head, foot, comb
Duck
Heart > Heart with sweet and sour sauce, raspberry and licorice
Liver > Foie gras terrine, jowl, 'morrejo' and veal sweetbread with nuts
Tongue > Tongue taco
Head > Head, pastela and foie gras
Foal
Heart > Heart taco
nl-->Sweetbread > Sweetbread lasagna
Deer
Tongue > Tongue escabeche with vegetables
Cheek > Deer cheek
Kidney > Deer kidneys
Cod
Tripe and Callos > Fideuá with veal trotters, tendon, cod tripe, cauliflower and mussels
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