Chef Paolo Cappuccio signs a book dedicated to fish in all its forms and processes: crustaceans, seafood, mollusks, blue fish, deep-sea fish, rockfish, flatfish and freshwater fish. Each of these foods is proposed with a variety of cooking techniques, from steaming to low temperature vacuum cooking, baking, light frying, cold marinating, to raw foods and the relative warnings, for perfect preparations. The book is also accompanied by a useful introduction that offers basic information for the correct purchase, treatment, conservation and use of the precious fruit of our seas.
TECHNICAL DATA
Author: Paolo Cappuccio
Publication date: 2017
Language: Italian
Number of pages: 272
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La cucina di pesci e crostacei di Paolo Cappuccio
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70,00 EUR
56,00 EUR
(Discount: 20%)
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Italian Gourmet
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56,00 EUR
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Warnings: Before using or consuming the product, please always carefully read the label and the warnings and instructions provided on the product by the manufacturer.
