“THAT WHICH WE THINK OF TRADITIONAL TODAY, WAS EVOLUTIONARY IN THE PAST...”
I had wanted to write a cookery book for a long time in order to share my passion with others.
I chose the topic of low temperature sous-vide cooking as it is a technique which I found best suited to my cooking philosophy.
A world of truly unique gastronomic possibilities opened up to me and I realised that as soon as I could master the technique, I would not look back. The end results were completely convincing in terms of the succulence of the meat, its colour, softness and flavour. Additionally, it had the less obvious but extremely important benefit of maintaining the nutritional value of the ingredients.
The book is aimed at both a professional audience interested in optimising time and working methods, taking advantage of the multiplicity offered by the technology, as well as gourmet enthusiasts, who are more and more demanding of new techniques offered by the food and wine sector.
The voyage through flavours extends from the ‘simplicity’ of Eggs and potatoes to the classic Foie gras nougat, quince jelly, to the ‘traditional’ Pan-fried rice with veal kidneys and Marsala reduction and finally to haute cuisine with Salmon fillet in cooking oil, pink grapefruit and pink sparkling wine jelly, smoked salmon macarons, beetroot sponge and marinated salmon.
It is a trip around the world of ingredients, flavours, fusions: from the passion fruit friselle, to dulce de leche panettone and to ossobuco with caviar.
This is the heart of Danilo Angè.
The next departure is imminent. Why not join him, what are you waiting for?