Sixty recipes for the optimal use of the combi-oven, a tool that is never missing in a professional kitchen. The book covers three types of cooking in large chapters: combined, steam, dry, in recipes each with comprehensive explanatory tables, ranging from appetizers to desserts, from snacks to bread, from finger foods to pasta dishes and specialties based on meat or fish. To complete the volume, there is a section dedicated to low temperature cooking in the oven - also accompanied by some basic recipes - which will allow every operator to make the most of the potentialities of his or her oven.
TECHNICAL DATA
Author: Roberto Carcangiu and Michele Cocchi
Publication date: 2017
Language: Italian
Page: 240
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Tutto in forno by Roberto Carcangiu - Michele Cocchi
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