With the book written by maestro Luca Montersino - the twenty-fourth of his career - the book catalog of Italian Gourmet is enriched by a new point of view, which probes a territory still not very beaten, that wide and diversified world of the so called "hit and run" cuisine. A type of cuisine that does not have "star" ambitions, and that is configured as a diner, a tavern or more simply a bar or a bistro with a corner dedicated to preparations.
A kind of cuisine with which each of us reckons on a daily basis, to share a quick lunch with a friend or a meal among colleagues. A book dedicated not only to professionals, but also to customers, who must learn to recognize and expect a well made dish.
A volume that is not a simple recipe book, but that integrates methods, techniques and useful advice to make the management of the entire preparation process more functional and to make tasty and simple dishes in a workmanlike manner and faster.
ISBN Code: 978-88-32143-24-9
Pages: 256
