Chacoli / Txakolina

by Manolo Gonzalez, Mikel Corcuera
Photographed by Pedro J. Moreno

Editorial Nerea | November 1, 2010 | Hardcover | Spanish

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With a prologue written by three-star Michelin chef Juan Mari Arzak, this stunning, in-depth exploration of the most famous of Basque wines discusses the origins and evolution of Chacolí and its importance to Basque culture and features vibrant, full-color photographs and Spanish-Basque bilingual text. A special culinary section offers recipes from four Michelin-starred chefs that either incorporate Chacolí or serve as the perfect accompaniment to this refined wine.

 

Con un prólogo escrito por Juan Mari Arzak, galardonado con tres estrellas Michelin, esta exploración a fondo impresionante del más famoso de los vinos vascos discute los orígenes y la evolución de Chacolí y su importancia dentro de la cultura vasca e incluye vibrantes fotografías a todo color y un texto bilingüe en castellano y vasco. Un apartado culinario especial ofrece recetas de cuatro chefs con estrellas Michelin que incorporan Chacolí o sirven como un complemento perfecto para este vino refinado.

Format: Hardcover

Dimensions: 272 pages, 4.72 × 4.43 × 0.39 in

Published: November 1, 2010

Publisher: Editorial Nerea

Language: Spanish

The following ISBNs are associated with this title:

ISBN - 10: 8496431223

ISBN - 13: 9788496431225

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Chacoli / Txakolina

by Manolo Gonzalez, Mikel Corcuera
Photographed by Pedro J. Moreno

Format: Hardcover

Dimensions: 272 pages, 4.72 × 4.43 × 0.39 in

Published: November 1, 2010

Publisher: Editorial Nerea

Language: Spanish

The following ISBNs are associated with this title:

ISBN - 10: 8496431223

ISBN - 13: 9788496431225

About the Book

With a prologue written by three-star Michelin chef Juan Mari Arzak, this stunning, in-depth exploration of the most famous of Basque wines discusses the origins and evolution of Chacoli and its importance to Basque culture and features vibrant, full-color photographs and Spanish-Basque bilingual text. A special culinary section offers recipes from four Michelin-starred chefs that either incorporate Chacoli or serve as the perfect accompaniment to this refined wine. "Con un prologo escrito por Juan Mari Arzak, galardonado con tres estrellas Michelin, esta exploracion a fondo impresionante del mas famoso de los vinos vascos discute los origenes y la evolucion de Chacoli y su importancia dentro de la cultura vasca e incluye vibrantes fotografias a todo color y un texto bilingue en castellano y vasco. Un apartado culinario especial ofrece recetas de cuatro chefs con estrellas Michelin que incorporan Chacoli o sirven como un complemento perfecto para este vino refinado."

From the Publisher

With a prologue written by three-star Michelin chef Juan Mari Arzak, this stunning, in-depth exploration of the most famous of Basque wines discusses the origins and evolution of Chacolí and its importance to Basque culture and features vibrant, full-color photographs and Spanish-Basque bilingual text. A special culinary section offers recipes from four Michelin-starred chefs that either incorporate Chacolí or serve as the perfect accompaniment to this refined wine.

 

Con un prólogo escrito por Juan Mari Arzak, galardonado con tres estrellas Michelin, esta exploración a fondo impresionante del más famoso de los vinos vascos discute los orígenes y la evolución de Chacolí y su importancia dentro de la cultura vasca e incluye vibrantes fotografías a todo color y un texto bilingüe en castellano y vasco. Un apartado culinario especial ofrece recetas de cuatro chefs con estrellas Michelin que incorporan Chacolí o sirven como un complemento perfecto para este vino refinado.

About the Author

Mikel Corcuera is a food critic who has won the Euskadi Award of Gastronomy for best journalistic work and also the National Gastronomy Award as the best culinary journalist in Spain. He is the author of 25 años de la Nueva Cocina Vasca, Historias del comer, and El placer de innovar. Manolo González is a journalist and former director of Cadena SER news in Spain's Basque Country. Pedro J. Moreno specializes in culinary photography. They all live in San Sebastián, Spain.

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