Proyecto Restaurante Marcus Apicius Menú Internacional : Skog y Mery, sabores de temporada.

• Main Author: Miño Pérez, Martina Adela
• Other Authors: Cepeda, Mauricio (dir)
• Format: Bachelor Thesis
• Language: Spanish
• Published: Quito, 2012. 2012
• Subjects: Arte Culinario; Tecnología; Gastronomía; Cocina; Pequeña; Laponia; Lapland
• Online Access: http://repositorio.usfq.edu.ec/handle/23000/2461

The purpose of this study is to transmit a piece of the great magic of Scandinavian cuisine, how are ingredients used, and how techniques are applied. The purpose itself is to transmit all the creative process made to create amazing and exotic dishes. The Scandinavian cuisine is a blend of a variety...