Pulpo / Poulpe - by Jean-Pierre Montanay (Hardcover)

Book Synopsis

Este libro es más que una simple recopilación de recetas. Es la historia de una pasión por el pulpo, de un flechazo. En esta obra, te sumergirás en las antiguas leyendas y en la literatura para entender por qué el pulpo, en el pasado, asustó y fascinó a marinos, aventureros y pescadores del mundo entero; y descubrirás también cómo se cocina este cefalópodo en distintas partes del mundo: desde el pulpo a la japonesa cocido en sake y té hasta la moqueca de pulpo de Bahía, pasando por el pulpo al vino o las albóndigas de carne de pulpo, sin olvidar los grandes clásicos, como el pulpo a la gallega o el pulpo griego al vinagre.

This book is more than just a collection of recipes. It is the story of a passion for octopus, a true love affair. In this work, you'll dive into ancient legends and literature to understand why, in the past, the octopus, scared and fascinated sailors, adventurers and fishermen around the world; and you'll also learn how this cephalopod is cooked in different parts of the world: from Japanese-style octopus cooked in sake and tea, to Bahian octopus moqueca, then the wine-braised octopus, and octopus meatballs, not to mention beloved classics like Galician-style octopus and Greek vinegar-marinated octopus.

About the Author

After earning a degree in Economic Sciences, Jean-Pierre Montanay joined the editorial team of Europe in Lyon in 1985 at the age of 23. He was a correspondent in the Rhône-Alpes region until 1993, when he moved to the Paris newsroom as a reporter. During that period, he covered conflicts such as the wars in Bosnia and Chechnya, as well as the humanitarian crisis in Rwanda. In 2000, he was recruited by Emmanuel Chain to join the team of the Sunday program Sept à huit. In 2007, he joined the StoryBox-Press team, where, as editor-in-chief, he took on the editorial direction.