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Cocinando en casa

Isabel Fraga, "Frabisa"

24.00

Cocinando en casa brings together the best recipes from one of the most prominent gastronomic bloggers: Isabel Fraga Blanco, better known as Frabisa.

Although many of the recipes in the book have a Galician flavor, the author knows how to combine the best of traditional cuisine with the current one, and her origins with the experience of her many trips.

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Cocinando en casa brings together the best recipes from one of the most prominent gastronomic bloggers: Isabel Fraga Blanco, better known as Frabisa.

Although many of the recipes in the book have a Galician flavor, the author knows how to combine the best of traditional cuisine with the current one, and her origins with the experience of her many trips.

The recipes are explained step by step and, when necessary, they are accompanied by photographs of the entire process. In addition, all of them show the images of the finished dishes; in them we can appreciate her passion for photography and the care that she puts in the presentation and in all the details.

The book is divided into recipe categories: Appetizers and Snacks, Seafood, Fish, Meats, Breakfasts and Snacks and her famous Desserts and Cakes, and a section in which the author explains basic recipes and her secret techniques and tricks.

The author: Isabel Fraga, “Frabisa”

Isabel Fraga Blanco, known as Frabisa, was born in Montevideo (Uruguay) in 1956, the daughter of Galician emigrants. In 1975 she returned with her parents to Galicia, where she settled, married and had two children. She

Her love for cooking was born when she was very young, influenced by her family environment and the magic produced in the elaborations of the numerous family gatherings that were held at her parents’ home, where she soon became responsible for the desserts and sweets that they were served there.

In 2010 she opened her cooking blog “La cocina de Frabisa”, which was integrated in 2015 in the digital edition of La Voz de Galicia; since then her audience has only increased.

Her recipes mix traditional cuisine with current ones, always taking care to use the best product executed with simple techniques and presented with the care and dedication of someone she loves what she does.

Today she has readers and subscribers who follow her recipes from all corners of the world.

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