Els bolets es converteixen en l”ingredient indiscutible i principal amb bolets de les receptes de tapes, aperitius i entrants d”aquest llibre. Una setantena de receptes d”elaboraci\u00f3 f\u00e0cil, senzilla i velo\u00e7, que coincideixen a incorporar bolets del territori. Cuinar\u00e0s hamburgueses, cremes, amanides, bacall\u00e0, risotto, truites, verdures, confitats, pollastre, pasta fresca, minipizzes, farcellets i un llarg etc\u00e8tera. Plats variats en qu\u00e8 el protagonista sempre ser\u00e0 el bolet catal\u00e0.
Es tracta d”un llibre regit pels principis de proximitat, simplicitat i economia, i acompanyat de fotografies a tot color.<\/p>\n","protected":false},"excerpt":{"rendered":"
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