Never face a dish without the correct bases. Chef Nicola Portinari, two Michelin stars in Lonigo (VI) with the restaurant La Peca, has always been convinced of this and, in this book, he has collected more than 100 basic recipes, divided between traditional and modern base stocks, broths and ristrettos, infusions and concentrates, extracts and distillates. A rich codification of everything you need to know before thinking of a dish, accompanied by recipes photographed in the steps of execution. From meat to fish, from risottos to stuffed pasta, nothing has been overlooked in order to offer the reader a modern and organized vision of cooking in its basics.
TECHNICAL DATA
Author: Nicola Portinari - edited by Allan Bay
Publication date: 2014
Language: Italian
Pages: 256
