Thibault Schuurmans, best known for his work on beers, has teamed up with food stylist Soizic Cholem de Varagnes to come up with a great book of recipes for homemade ravioli. With a good touch of the fork since he trained at the Paul Bocuse Institute, he aims here to make us discover various recipes of a flagship food in Italy, but that many countries have appropriated to offer bold declensions. Shish barak, agnolotti, sorrentinos, gyozas, wontons, pierogi, ravioli... there is something for everyone! The book also provides valuable advice on how to get started, techniques for mastering the art of folding, ideas for sauces to accompany everything and surprising culinary pairings. 70 classic and original recipes to enjoy at home and impress your guests. More information on the website of Hachette Editions