Contiued part 1, part 2 of ebook "Classical and contemporary Italian cooking for professionals" provides readers with contents including: carne e interiore/meats and variety meats; pollame/poultry; cacciagione e selvaggina/game beasts and birds; verdure, legumi, e patate/vegetables, legumes, and potatoes; insalate/salads; dolci/desserts; . |