Mediterranean: La Revolucion del Mediterraneo/Mediterranean Revolution (Andreu Genestra) Lamb A meringue that is both

A meringue that is both crunchy and melting

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and "extra-virgin Italian" has become the highest standard of quality

A comprehensive food-lover’s guidebook to Paris from Eater

the mere idea of pozole puts us in a good mood

Mediterranean: La Revolucion del Mediterraneo/Mediterranean Revolution (Andreu Genestra) Lamb A meringue that is bothIn English & Spanish. A beautiful book by Spanish chef Andreu Genestra, whose Michelin starred restaurant of the same name is located on the island of Mallorca. Immerse yourself in his cuisine, and especially in the terroir of his island, whose traditional dishes he modernizes. Throughout the book, you'll discover the chef and his philosophy, hear stories from other chefs (Ferran Adria, Frank Rosin, Jordi Butron, etc.), and the artisans he works with