The Taste of the Nose

This book is a conversation between two wise men, two top professionals in the field of Gastronomy. They talk to illustrate what Haute Cuisine is and what are the ins and outs of great wines.

The book talks about technique, about the love of a job well done, molds are broken and some topics are destroyed.

Gastronomy is not only about drinking and eating. It is also necessary to read about it in order to enjoy it in all its splendor. Who better than two great experts like Agustí Peris and Miguel Sánchez Romera to write about it?