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Recensioni. Tutto sulla carne, la guida di Luca Terni

Un vademecum completo sui tagli e le tecniche di cottura

Luca Terni, macellaio da generazioni e cuoco, offre una guida completa ai tipi di carne, ai tagli e alle tecniche di cottura. Lo fa pubblicando un libro dal titolo "Tutto sulla carne - Tipi, tagli, tecniche di cottura, eccellenza" edito da Vallardi. Si tratta di un volume che raccoglie tante ricette, dalla parmigiana di pollo alla guanciola di maiale brasata, dal famigerato ragù dei Terni all’agnello co...

fc - 26317
Roma, RM, Italia, 09/01/2022 13:38
EFA News - European Food Agency

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