Gaucho

<p>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.<br><br>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.<br><br>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