Atmosphere Zero is the first book by Danilo Angè, who described it as follows, "It is a work focused on low-temperature vacuum cooking, a technique absolutely consistent with my cooking philosophy. A style of preparation that offers excellent final results in terms of succulence of the food, softness, respect for the colors and flavors, as well as the nutritional principles of the food."
Sixty recipes, from appetizers to desserts and with an excursion into the world of cocktails, for a volume that will appeal both to an audience of professionals interested in optimizing time and ways of working, and to gourmet enthusiasts, who are increasingly demanding with regard to the novelties offered by the food and wine sector.
DANILO ANGE'
Danilo Angè is a well-known Milanese chef, who on his relationship with cooking said, "I never had any doubts about the choice of school to undertake: I would have attended the hotel institute; after all, pots and lids have always been my favorite toys."
His career path spans 30 years: he has led kitchens of major restaurants, is a writer in trade magazines, participates in specialized television programs, and is a lecturer and cooking consultant. Now, the big leap with Atmosphere Zero, the first literary effort by the talented and multifaceted Lombard chef.
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