Marco Pirotta continues his journey dedicated to vacuum cooking by addressing in this volume the world of meat, poultry and game, pork and lamb. More than sixty recipes illustrated, with the relative processing steps, enriched with all the necessary technical details. Vacuum cooking is declined in raw materials, from a classic turkey rump to a creative cockerel stuffed with spices. Vacuum cooking is the perfect tool in the hands of those who are looking for a perfect raw material that will remain intact during cooking and then move on to the chef's imagination.
TECHNICAL DATA
Author: Marco Pirotta - Edited by Allan Bay
Publication date: 2011
Language: Italian
Pages: 224
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Cottura a bassa temperatura/2 - Le altre carni di Marco Pirotta by Allan Bay
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