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from dorade to mussels
explicating the most complicated concepts with light
this one on the cooking of rural France
delightful book there is more understanding about what wine really is than in everything else I have read
shrimp have been hailed as an indulgence
Manuale di Pasticceria Professionale (Marco Nebbiai) Grapes from dorade to musselsNOTE: This book is in Italian. Over 200 step by step recipes with chapters on basic doughs (short crust pastry, puff pastry, egg based and fat based pastas); rolls; meringues; croissants; brioche; creams (light creams; fat based creams; baking creams), glazes; semifreddi; mousse; fried desserts; biscuits, and bread making.
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