Luigi Taglienti, a young chef at the helm of his restaurant Lume in Milan, explores in this book the universe of roasts, naturally understood as a technique, from meat to fish and vegetables. 60 recipes, presented step by step and divided into three macro areas: meat, fish, vegetables. Taglienti also wanted an introductory part of technical depth, which tells the importance of jus, fats to be used, the use of blowtorch and vacuum, to ensure lightness to the preparations, as the customer requires today, and optimization of time and costs, as the modern restaurant wants.
TECHNICAL DATA
Author: Luigi Taglienti
Publication date: 2014
Language: Italian
Pages: 272
