{"product_id":"en3ko-atxa-azurmendi-ebook-eneko-atxa","title":"En3ko Atxa-Azurmendi (eBook), Eneko Atxa","description":"\u003cp\u003e \u003cstrong\u003eDigital Book\u003c\/strong\u003e\u003cbr\u003e \u003cstrong\u003eAdobe PDF\u003cbr\u003e 240 pages\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eLANGUAGE: Spanish-English\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv align=\"justify\"\u003e His career, his journey in the kitchen, the history of Azurmendi, his thoughts, creative processes and the creations that have made Eneko's cuisine reach the highest level of excellence.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003eLiving away from the limelight is perhaps one of his defining characteristics. Always in his kitchen. Always working. A character marked by genuine discretion. On the rare occasions he travels, he empirically captures the essence of each region's flavors. Atxa doesn't visit a country, he savors it. He doesn't taste dishes, he scans them. Capable of detecting every unfamiliar flavor, everything is recorded in his memory. Sooner or later, even years later, a memory from overseas can resurface at just the right moment to be the perfect complement to a distinctly Basque creation.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e Because Eneko Atxa is, above all, a chef of a region. He wouldn't know how to cook anywhere else. His cuisine could be described as vibrant, interconnected with the land. Basque ingredients, cutting-edge techniques—a magic formula for a surprising result, both in taste and appearance.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cstrong\u003eSUMMARY\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Eneko Atxa. Him and his circumstances. Azurmendi\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Nature\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Friends\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Tradition and innovation\u003cbr\u003e\n\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- Dreamer's wishes\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Family\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Successes and failures\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Amaia Ortiz Barredo\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Tastes and preferences\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eEneko Atxa's kitchen\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - To eat the countryside\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e Beetroot blossom, tomato, roses and refreshing water from our garden\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Garden snacks\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Zalla red onion infusion. Mushroom and ham bonbon. Mimetic peanut\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Truffled egg from our hens, cooked in reverse, and a potato and truffle cone\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Oyster with sea gel, salicornia and natural aromas extracted from the sea\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Confit lobster with essential herbs from our garden\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - King crab in two servings\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Marinated oily fish and tomato plant infusion\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Foie gras ashes\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Teardrop peas\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - The vegetable garden\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Haba-txiki de Zalla and papada\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - The \"land\" tea service\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cauliflower, garlic potatoes and gizzards\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Betizu beef ravioli, wrapped in bread and legume juice\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - In the style of a salted fish stew: bacon, anchovies and vegetables with creamy Idiazabal cheese\u003cbr\u003e\n\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- Homemade black pudding melt, Arraño bean broth, cabbage and slightly spicy flowers\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Kokotxas, pil-pil and tender and crispy artichokes\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Tuna belly\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Grilled baby squid, covered in its own juices, crispy toppings and onion\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Grilled red mullet \"with garlic\", ravioli made with its innards and bone broth\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pigeon, \"hazelnuts\" and fallen leaves from the forest\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Partridges with chocolate\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Confit suckling pig, breadcrumbs, vegetable acorns and meadow aromas\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Boneless lamb\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Woodcock roasted with Armagnac\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chestnuts cooked over vine shoots from our vineyards\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Moss\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Egg and pumpkin flan\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Honey\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Bacon with coffee, rum and farm milk\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Petit fours. Eskerrik asko. Thank you. Tank you.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Txakoli Aziamendi\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49213953802572,"sku":"G529D","price":42.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/EN3KO_2df8c1e3-de5c-487d-b3a7-1b39e85ee8f7.png?v=1785488882","url":"https:\/\/montagud.com\/en\/products\/en3ko-atxa-azurmendi-ebook-eneko-atxa","provider":"Montagud","version":"1.0","type":"link"}