The secrets of a good cachopo and much more
The cachopo came to Asturian cuisine to stay. When it arrived, it is another story. It seems that it became popular in the XNUMXs in the old Pelayo bar in Oviedo.
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It is not so easy to make a good cachopo. Therefore, in this publication you will find the step by step of a classic preparation of this recipe, and other variants that will help you sharpen your imagination when you cook and put into practice your own combination of ingredients.
Description
Author: Juanjo Cima
· ISBN: 978-84-122634-0-4
Format: 17 x 24 cm
Pages: 144
· Binding: soft cover with flaps, matte laminated and sewn.
Juanjo makes his cuisine have an Asturian flavor, but he also uses ingredients from other cultures to give his creations a different touch. They are tasty recipes, well explained, to nibble, with an exotic touch, classic or sweet. At present, it is the benchmark in cachopos recipes, since its restaurants accumulate 17 awards in five years.
Inter alia Awards, Has got:
· Champion of Asturias of cachopos on two occasions, 2016 and 2019.
· Champion of Asturias de cachopines on two occasions, 2014 and 2017.
Finalist in the Spanish Pinchos and Tapas Championship, 2019.
· Third best Asturian pot in the III Championship of Spain of Asturian pot 2020.
Additional Information
| Weight : | 0,66 kg |
|---|---|
| Brand | Delallama Editorial |
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