Professional Cooking Ideas

I wrote this book starting from a concept that I care a lot about and around which (I like to think about it) I tried to build everything I have today in my life: food is not only what allows us to accumulate the energy necessary to living is much more. It is linked to a history of places, traditions and people that make it truly unique. Cooking a dish is only the last stage of a precious journey thanks to which the ingredients acquire richness and goodness. This is why in the kitchen it is essential to always ask ourselves: where do the foods we use come from? Who made them?

In this book you will find 60 recipes divided into 3 levels of increasing difficulty, each dish also became an opportunity for me to make a real lesson and, in many cases, also to suggest variants that raise the level of preparation. (the Chef's Touch). The choice is yours: you can follow the basic recipe, choose the advanced version proposed by the "Tocco" or even just follow the cooking lessons (they are also in increasing order of difficulty). In this case, you will not have to study in a boring way for months before having the courage to organize a dinner, but you can learn by bringing ready-made dishes to the table that will satisfy you who have prepared them by improving your level and yours. diners who will not even notice that you are alone in lesson n ° 5.