Il cuoco professionista

The book

A book to improve your theory and your technique in the kitchen: the main thems, the equipments, the ingredients and the basic preparations. Chapter after chapter, the book tells the story of cooking habits, of its main characters, of flour and her derivatives (like pasta and bread), of rice, vegetables, eggs, meat, fish, but also of sauces, dessert and chocolate. Lessons from the ReD Academy School to let everybody enter the great world of cuisine: a tour into the main and the most exiting courses with details studies, many oddities and a final glossary to understand each term of the book. A way to appreciate the importance of a cooking course which could be useful and amazing.