Bruno Barbieri Box: Cipolle buone da far piangere-Pasta al forno e gratin-Fuori dal guscio. Ediz. a colori - 9788897932055

Bruno Barbieri Box: Cipolle buone da far piangere-Pasta al forno e gratin-Fuori dal guscio. Ediz. a colori: Un mago con le materie prime più umili, Barbieri è bravo a dimostrare come si possa fare grande cucina senza spendere un capitale. I tre libri della collana "Cartolina dalla Cucina" uniti in questo cofanetto mostrano l'estro dello chef attraverso una serie di ricette che spaziano dall'antipasto fino a qualche dolce sorpresa.
A wizard with raw humblest, Baba is very good at showing how you can make great kitchen without spending a fortune. The three books from the postcard from the kitchen are all in this box set shows the creativity of the chef through a series of recipes ranging from appetizers until some sweet surprise-3 hardcover volumes in a slipcase. total 192 pp. with approximately 100 color pictures. Onions good to cry Cinderella in the kitchen, the onion handyman plays his chore. In the saut?? creates the basis on which other flavors can do pirouettes and, as if that were not enough, manages to double: cotta adds sweetness, but raw, offers the spicy side of his personality. Baba helps us to extricate ourselves from the many varieties and transforms the small vegetable in a variety of ways: from contains salad, soup to souffl??, from foil to embers * Meatballs passion: as well as valuable advice for the choice of ingredients, for different cooking styles and combinations with sauces and dips, the book offers a series of recipes shared by meatballs , fish, vegetables and even some sweet solution. Cooked, raw, stuffed, coated, wrapped in leaves poached in tomato sauce, made from leftovers and also with the firstfruits, Baba teaches us that make the meatballs is a game * out of the shell: from Starter rustic soup, rich dish chic to skewer ready for the grill, Barbieri offers 28 recipes that invite mussels, clams, cockles, razor clams, scallops, truffles, garusoli and even the Sea Urchin out of their shells to savour all their goodness.