Trucos y secretos para hacer el fuego, asar la carne, preparar la ensalada y tomar el vino
There is a fundamental character in the ritual of the roast: the guest who arrives early, established his base of operations behind the grill and glass of wine in hand, says all the steps followed to exclaim, already resigned: "Ah, you you do it like this ... Well, I do not mess ", expressing a (not so) veiled criticism of the customs of the homeowner. This book is for them: for the grill and for guests, and aims to bridge the endless discussions on this ritual as old as humanity itself, for example, if it is more convenient to use coal or wood when making a good fire, whether it is right down too the grill, if the roast takes the side of the bone or fat, whether or salting not, whether to cut the salad by hand or with a knife or if it really is a heresy eat roast white wine. It also reveals scientific clues on digestion and offers advice to complete the desktop with some good games...read more
