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La precottura sottovuoto a bassa temperatura. Cuocere in piccoli pezzi, abbattere e conservare per finire un piatto in 5 minuti (I tecnici)
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Cuochi si diventa. Le ricette e i trucchi della buona cucina italiana di oggi: 1
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Gnocchi chez moi
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Settantasette ricette perfette. Spiegate per filo e per segno, nessuno può sbagliare
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Cosa mangiamo. La guida completa per conoscere segreti e proprietà di tutti gli alimenti
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Baccalà e stoccafisso chez moi
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L'interpretazione dei sughi. Il libro completo dei sughi, delle salse e dei ragù
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Friggere alla perfezione. Ediz. illustrata (Master di cucina)
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Nella mia cucina. I 100 strumenti di un cuoco curioso. Ediz. illustrata (Gastronomia miscellanea)
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Dolcetti al cioccolato chez moi
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Frittate e omelette chez moi
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Spezzatini chez moi
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Torte classiche chez moi
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Gamberi e scampi chez moi
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Basta una pentola. 260 piatti facili e veloci che piaceranno anche alla tua lavastoviglie (Sapori e fantasia)
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