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Shellfish, trout, lamb. The archetypes of what couldbe regarded as the cuisine of Patagonia and Tierra del Fuego. However, these now traditional dishes, intermingle in this book with others born from necessity in the isolated extremes of Argentina and Chile. Odd recipes, extravagant meats, cheerful preparations. All of them seasoned with old settlers´ testimonies and the author´s own anecdotes of his adventures on horseback, driving a 4x4 or sailing in the icy waters of Antarctica.
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