Gaucho has been serving Argentine steak - widely considered the best in the world - for over 20 years. Through more than 80 recipes, this book brings together the restaurant-s expertise for parilla cooking (cooking over hot coals on a metal grill ) with its passion for all things Argentina - from the gauchos who farm the cattle across the pampas, to the street-cart owners selling choripan buns and empanadas to the chic urbanites who sip cocktails into the small hours in Buenos Aires- hippest bars.
Throughout the book, evocative stories of history, food and culture, punctuate the carefully curated recipes, brought together by Gaucho-s Chef Director, Anthony Ekizian to balance the influences of traditional and modern Argentina.
The recipes draw on Gaucho restaurants- unrivalled reputation for exceptional fire- cooking. The book starts with a chapter on Beef, including expert guidance on choosing the right steak cut, cooking it to perfection and serving it with sauces and
