Ebook Classical and contemporary Italian cooking for professionals: Part 1

Part 1 of ebook "Classical and contemporary Italian cooking for professionals" provides readers with contents including: ingredienti e modi di preparazione fondamentali/basic ingredients and preparations; antipasti/appetizers; zuppe/soups; uova/eggs; pasta/pasta; riso e risotto, polenta e gnocchi/rice and risotto, polenta and gnocchi; fondi di cucina e salse/stocks and sauces; pesce e frutti di mare/fish and shellfish;...