Fire! It is our ever-lasting love affair. At Etxebarri it is more than that. If cooking can be an art then what the former electrician Victor Arguinzoniz does with local oak, plus top ingredients must be.
“Finally! We have been without ants for a week now,” Alex Atala says as I arrive with a fresh shipment of saúva ants from São Gabriel da Cachoeira, located in the upper part of the Amazon Basin near the border of Venezuela and Columbia. “It was our worst week ever,” adds his assistant, Andrea Campos.
Simply put, it is the most useful cookbook you’ll probably never cook from.