The first part of a diptych devoted to Catalan chef Nandu Jubany: a culinary ritual in which offal and the earthy become the raw material for an exquisite and refined dish — the Eurasian woodcock.
The first part of a diptych devoted to Catalan chef Nandu Jubany: a culinary ritual in which offal and the earthy become the raw material for an exquisite and refined dish — the Eurasian woodcock.