Crudo, cotto e marinato - Le mie tecniche per il pesce in 134 ricette e salse
Wicky, Priyan
Crudo, cotto e marinato - Le mie tecniche per il pesce in 134 ricette e salse
Italiangourmet
Torna l’alta cucina e lo fa alla grande, affidando alle mani esperte di Wicky Priyan, chef orientale ma milanese di adozione, un volume dedicato al pesce in tutte le sue forme e declinazioni. Un prodotto d’eccezione, raffinato e quotidiano allo stesso tempo, che con competenza e creatività Wicky sa trasformare in capolavori da scoprire pagina dopo pagina.
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