Colors and Flavors
cultural promotion of video cookbook
Nonfiction, Food & Drink, International, European, Italian
| Author: | Parbuono Diego | ISBN: | 9788890873270 |
| Publisher: | AIBUC EDIZIONI | Publication: | October 4, 2013 |
| Imprint: | Language: | English |
| Author: | Parbuono Diego |
| ISBN: | 9788890873270 |
| Publisher: | AIBUC EDIZIONI |
| Publication: | October 4, 2013 |
| Imprint: | |
| Language: | English |
A new project of cultural promotion, the first collection of e-books with video recipes of professional chefs.
The first volume begins with the chefs of Città della Pieve near Perugia.
12 recipes divided into 4 Chapters each with 3 recipes, complete with videos, music, ingredients, preparation and photos, for a greater involvement in the realization, always with fun
The recipes are traditional and creative, the chefs are from various parts of this beautiful country and the ingredients are without boundaries and have enriched the heritage of taste.
You can directly contact the chefs via email, for anything inherent in the recipe.
Track them through the static map or google map.
The first introductive recipe is the tartare / burger veal fillet with peach and ginger, made by Parbuono Diego Author, Chef and designer of this project
Soon will come the ability to smell the recipe!
For now, to smell the scents ...... book a dinner, the chefs are waiting for you!
Buon appetito, the tour continues ............
what will be the next stage of Colours and Flavours?!
A new project of cultural promotion, the first collection of e-books with video recipes of professional chefs.
The first volume begins with the chefs of Città della Pieve near Perugia.
12 recipes divided into 4 Chapters each with 3 recipes, complete with videos, music, ingredients, preparation and photos, for a greater involvement in the realization, always with fun
The recipes are traditional and creative, the chefs are from various parts of this beautiful country and the ingredients are without boundaries and have enriched the heritage of taste.
You can directly contact the chefs via email, for anything inherent in the recipe.
Track them through the static map or google map.
The first introductive recipe is the tartare / burger veal fillet with peach and ginger, made by Parbuono Diego Author, Chef and designer of this project
Soon will come the ability to smell the recipe!
For now, to smell the scents ...... book a dinner, the chefs are waiting for you!
Buon appetito, the tour continues ............
what will be the next stage of Colours and Flavours?!
