Corrado Assenza, Johanna Ekmark

Un Sedicesimo 35b

€5.00
“What everyone knows about the caper in terms of taste is actually the result of a distortion of its flavour profile by sea salt,” says the great Sicilian pastry chef Corrado Assenza. A new product, therefore, “that is derived from fresh capers but is not actually fresh capers.”
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ISSN:  1972-2842 #35b

Curator:  Pietro Corraini

Binding:  staples

Pages:  16

Width:  17.0

Height:  24.0

First Edition Year:  2014

 

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