The summa of the gastronomic knowledge of Sergio Mei, one of the fathers of our cuisine, executive chef at the Four Seasons Hotel in Milan until 2014, now a teacher and consultant. More than 100 recipes, divided between appetizers, fresh and dry pasta, risottos, gnocchi, main courses and desserts and preceded by an unprecedented introduction on meat processing, selection, cooking, cooking tradition. Often, the author also indicates variations, tips, additional suggestions to perfect the dish according to the season or the preferences of their customers.
TECHNICAL DATA
Author: Sergio Mei
Publication date: 2016
Language: Italian
Pages: 288
