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From balsamic vinegar to mascarpone:
Italian ingredients for desserts with style.
How to make the most of professional kitchen, equipment while improving the organoleptic quality of food and saving time and money.
Practical advice for transforming the most ethereal of substances in an aromatic agent capable of offering the palate complex and stratified organoleptic sensations
In this book Alfonso Iaccarino shares with his readers his great experience and his unlimited enthusiasm for the products that characterize the Mediterranean cuisine.
Heinz Beck understands the power of first impressions. He welcomes his guests with a series of tasty morsels that never fail to surprise and delight.
Forty recipes from a master chef to highlight the wonderful versatility of pasta in all of its forms: fresh, dry and filled.
The one hundred recipes offered in this collection allow Heinz Beck’s extraordinary talent to speak for itself.
A single grape can contain a microcosm: the flavors, the light, the soil and the rain of a corner of the world.
Copyright Bibliotheca Culinaria 2014 - P.IVA 10007940157 - Capitale sociale I.V. - € 100.000
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