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Cucinare sottovuoto by Andrea Provenzani

Cucinare sottovuoto by Andrea Provenzani
20% PROMO
by Italian Gourmet
Chef Andrea Provenzani opens the doors of his Milanese restaurant to tell about his signature dishes, from the "wrapped" eggplant Parmigiana to beef in oil, from veal in tuna sauce in his own way to Smoke, the "smoky" dessert, explaining his "vacuum" method. An avant-garde technique, more and more widespread thanks to new machinery, which is based on the cooking of food, conditioned inside plastic bags from which the air is removed, at a low temperature - between 55 and 70°C - but for a much longer time, a celebration of taste and an advantage for those who see in technology applied to cooking a progress of tradition.

TECHNICAL DATA

 
Author: Andrea Provenzani
 
Publication date: 2016
 
Language: Italian
 
Pages: 256
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Cucinare sottovuoto by Andrea Provenzani
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69,00 EUR
55,20 EUR
(Discount: 20%)
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55,20 EUR
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