Cooking Rhyme With Loving. From The Most Authoritative Source, All The Best Of Our Table

In this book there are many answers and solutions to give an edge to what we put on the table every day. Guessing the creaming of the risotto, saut with the right cuts of vegetables, guessing the pink point of the roast beef or making a velvety soft. For 90 years The

italian cuisine has been creating, accompanying and inspiring banquets.

Dry pasta and its sauces - Pairings, cooking, seasonings

Homemade fresh and stuffed pasta - In infinite shapes and combinations

Rice - All varieties and preparation techniques

Vegetables and flavorings - Purchase, storage and use

Meat - Choice of cuts and cooking

Fish, crustaceans and molluscs - Recognition of freshness, cleanliness, preparations

Eggs - Extremely versatile resource

Savory pies - Doughs and fillings

The fried - Tasty, digestible, even light

The basics of cooking - Broths, sauces and marinades

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