The Good Fried Food

The good fried food

Selection and processing, techniques and tools, cooking methods and recipes for preparing fried dishes from every region of Italy. A late addition to patrician and bourgeois cuisine, around the mid-19th century, frying is one of the preferred techniques for preparing popular dishes such as frisceu, frittatas, frittelle, frittole, and many street foods: panzerotti, crescentine, panelle, panissa, and much more.

Publisher: Giunti Demetra

• Pages: 127
• Series: Cooking School
• Graphic design: Yoshihito Furuya
• Cover: Paperback
• Size: 17x24 cm
• Language: Italian
• ISBN - EAN: 9788809828087
• Publication date: 2016
• First edition: 2016