{"product_id":"casqueria-javi-estevez","title":"Offal, Javi Estévez","description":"\u003cdiv\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003e288 pages \u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003e18x28 cm \u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003eOffset Paper \u0026amp; Softcover\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003eLANGUAGE: Spanish\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cu\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cu\u003eSYNOPSIS OF THE WORK\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eJavi 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.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cu\u003eSUMMARY OF THE WORK\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eA walk through the interior.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003eJavi Estévez.\u003c\/div\u003e\n\u003cdiv\u003eWe are Offal Lovers.\u003c\/div\u003e\n\u003cdiv\u003eCooking offal.\u003c\/div\u003e\n\u003cdiv\u003eHistorical and cultural notes and quotes on offal.\u003c\/div\u003e\n\u003cdiv\u003eOn sauces and mother broths.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eVeal\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eTongue \u0026gt; Vitello tonnato \u0026gt; Tongue with squid\u003c\/div\u003e\n\u003cdiv\u003eCheek \u0026gt; Cheek sandwich\u003c\/div\u003e\n\u003cdiv\u003eLiver \u0026gt; Salad, veal liver and mustard ice cream\u003c\/div\u003e\n\u003cdiv\u003eUdder \u0026gt; Cured pork shoulder, udder\u003c\/div\u003e\n\u003cdiv\u003eMarrow \u0026gt; Steak tartare with marrow\u003c\/div\u003e\n\u003cdiv\u003eSweetbread \u0026gt; Sweetbread with celeriac\u003c\/div\u003e\n\u003cdiv\u003eTesticles \u0026gt; Testicle minipizza\u003c\/div\u003e\n\u003cdiv\u003eTendon \u0026gt; Tendon and cockle flatbread \u0026gt; Tripe, trotters, snout, tendons\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eLamb\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eBrains \u0026gt; Brains with black butter and capers \u0026gt; Quail stuffed with brains \u0026gt; Brain omelet\u003c\/div\u003e\n\u003cdiv\u003eLiver \u0026gt; Warm liver ceviche\u003c\/div\u003e\n\u003cdiv\u003eKidney \u0026gt; Salt-cured kidney tataki\u003c\/div\u003e\n\u003cdiv\u003eTripe \u0026gt; Tripe with chickpeas and curry\u003c\/div\u003e\n\u003cdiv\u003eNeck \u0026gt; Neck, corn and huitlacoche\u003c\/div\u003e\n\u003cdiv\u003ePluck \u0026gt; Pluck brioche\u003c\/div\u003e\n\u003cdiv\u003eZarajo \u0026gt; Cod pil pil and zarajo\u003c\/div\u003e\n\u003cdiv\u003eSweetbread \u0026gt; Sweetbread and scallops\u003c\/div\u003e\n\u003cdiv\u003eEar \u0026gt; Ear with scallops and béchamel\u003c\/div\u003e\n\u003cdiv\u003eTongue \u0026gt; Tongue saam with prawns\u003c\/div\u003e\n\u003cdiv\u003eChitterlings and Gallinejas \u0026gt; Chitterlings and Gallinejas\u003c\/div\u003e\n\u003cdiv\u003eNeck \u0026gt; 'Focaccia' of lamb trotters and cheeks with Portobello mushroom\u003c\/div\u003e\n\u003cdiv\u003eHead \u0026gt; Head\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003ePork\/Suckling Pig\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eTongue \u0026gt; Tongue with 'patatas a la importancia' \u0026gt; Tongue with lentils\u003c\/div\u003e\n\u003cdiv\u003eCheek \u0026gt; Cheek and scarlet prawn taco\u003c\/div\u003e\n\u003cdiv\u003eTrotters \u0026gt; Trotters, artichoke and Norway lobster\u003c\/div\u003e\n\u003cdiv\u003eSnout \u0026gt; Snout, 'salsa brava' and octopus\u003c\/div\u003e\n\u003cdiv\u003eTail \u0026gt; Tails, eel and cheese \u0026gt; Tails, fried squid\u003c\/div\u003e\n\u003cdiv\u003eSnout \u0026gt; Rice with 'bodrio' and pine nuts\u003c\/div\u003e\n\u003cdiv\u003eEar \u0026gt; Beans, ear and lettuce\u003c\/div\u003e\n\u003cdiv\u003eHead \u0026gt; The head\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eRabbit\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eKidney \u0026gt; Sherry kidneys with crispy onion\u003c\/div\u003e\n\u003cdiv\u003eBrains \u0026gt; Brains\u003c\/div\u003e\n\u003cdiv\u003eTongue \u0026gt; Tongue with snails\u003c\/div\u003e\n\u003cdiv\u003eLiver \u0026gt; Liver and apple \u0026gt; Jaw ravioli\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eChicken\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eLiver \u0026gt; Partridge pâté with giblets and apple\u003c\/div\u003e\n\u003cdiv\u003eGizzard \u0026gt; Gizzard 'hachis parmentier'\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eRooster\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eTesticle \u0026gt; Eggs and 'eggs'\u003c\/div\u003e\n\u003cdiv\u003eComb \u0026gt; Comb with shrimp\u003c\/div\u003e\n\u003cdiv\u003eNeck, head, foot, comb \u0026gt; Neck, head, foot, comb\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eDuck\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eHeart \u0026gt; Heart with sweet and sour sauce, raspberry and licorice\u003c\/div\u003e\n\u003cdiv\u003eLiver \u0026gt; Foie gras terrine, jowl, 'morrejo' and veal sweetbread with nuts\u003c\/div\u003e\n\u003cdiv\u003eTongue \u0026gt; Tongue taco\u003c\/div\u003e\n\u003cdiv\u003eHead \u0026gt; Head, pastela and foie gras\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eFoal\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eHeart \u0026gt; Heart taco\u003c\/div\u003e\nnl--\u0026gt;Sweetbread \u0026gt; Sweetbread lasagna\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eDeer\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eTongue \u0026gt; Tongue escabeche with vegetables\u003c\/div\u003e\n\u003cdiv\u003eCheek \u0026gt; Deer cheek\u003c\/div\u003e\n\u003cdiv\u003eKidney \u0026gt; Deer kidneys\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eCod\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eTripe and Callos \u0026gt; Fideuá with veal trotters, tendon, cod tripe, cauliflower and mussels\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49187533324620,"sku":"G598","price":90.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/CASQUERIA.png?v=1777313162","url":"https:\/\/montagud.com\/en\/products\/casqueria-javi-estevez","provider":"Montagud","version":"1.0","type":"link"}