Nuova Cucina Italiana 1400 Ricette Fra Tradizione E Innovazione
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Nuova Cucina Italiana 1400 Ricette Fra Tradizione E Innovazione
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Author : Allan Bay
language : it
Publisher:
Release Date : 2021
Nuova Cucina Italiana 1400 Ricette Fra Tradizione E Innovazione written by Allan Bay and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021 with Cooking categories.
Nuova Cucina Italiana
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Author : Allan Bay
language : it
Publisher: Il Saggiatore
Release Date : 2021-11-04
Nuova Cucina Italiana written by Allan Bay and has been published by Il Saggiatore this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-11-04 with Cooking categories.
Quanto è italiana una tortilla? E un hamburger di trota con panna acida alla Worcester? Vi sembra una bestemmia inserire nel canone delle ricette nazionali un poke di riso o un borsch? Il mondo evolve, si allarga, si apre ogni giorno alle trasformazioni, e il cibo, che del mondo è una delle anime, si trasforma con lui. Oggi c’è una nuova cucina italiana, che convive serenamente con la tradizione, innovandola e ampliandola, e di essa fanno parte allo stesso modo il sushi e l’amatriciana, una padellata di tofu con verdure e le sarde a beccafico. Allan Bay ci guida alla scoperta dei cambiamenti che hanno attraversato il patrimonio culinario nazionale negli ultimi anni, dalla grande fusion che ha fatto diventare la maggior parte dei piatti regionali proposte nazionali, condivise dalleAlpi alla Sicilia, no alla più recente rivoluzione portata dal web e dai social, che hanno permesso a chiunque di accedere a ricette da tutto il mondo.Uno scambio dinamico e sempre in qualche modo traditore, perché qualunque novità si adatta ai gusti locali, generando proposte originali e deliziose,qui presentate con chiarezza e dovizia di particolari: da antipasti come la bamia in agrodolce o i blini con caviale a primi piatti quali gli gnocchi d’orticain salsa al porto o l’orzo risottato con mele, dalle proposte vegane come il ragù di seitan a piatti a base di carne quali il chop suey o la mussaka, dalsushi alla apple pie, ma senza tralasciare carbonare, zuppe di fagioli, brodetti di pesce e babà al rum. Paola Salvatori, a completamento dell’opera,ci aiuta a scoprire e capire la storia di alcune delle più classiche ricette italiane.Nuova cucina italiana, edizione aggiornata del precedente volume sulla «cucina nazionale italiana», è insieme uno straordinario strumento perconoscere come si è evoluto e arricchito in poco tempo il nostro modo di mangiare e uno sconfinato ricettario – oltre 1400 piatti – pieno di consiglipratici alla portata di qualunque tipo di cuoco, che sia esperto o alle prime armi. Un’autobiografia collettiva attraverso il palato per capire chi siamostati, chi siamo oggi e chi saremo domani.
La Grande Cucina Italiana Le Migliori Ricette Fra Tradizione E Innovazione
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Author :
language : it
Publisher:
Release Date : 2017
La Grande Cucina Italiana Le Migliori Ricette Fra Tradizione E Innovazione written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017 with Cooking categories.
Storia E Teoria Della Serialit Vol Iii
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Author : Giovanni Boccia Artieri
language : it
Publisher: Mimesis
Release Date : 2024-06-28T00:00:00+02:00
Storia E Teoria Della Serialit Vol Iii written by Giovanni Boccia Artieri and has been published by Mimesis this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-06-28T00:00:00+02:00 with Social Science categories.
L’opera affronta sul piano storico e teorico la complessa evoluzione delle forme seriali, individuando nel fenomeno una tra le basi portanti della moderna cultura occidentale. Dopo il primo volume (Dal canto omerico al cinema degli anni Trenta) e il secondo (Il Novecento: dalle narrazioni di massa alla svolta digitale), la terza raccolta di saggi esplora le forme seriali dell’abitare il presente. Tra pubblico e privato, in un ambiente multisensoriale e transmediale che ci vede continuamente oscillare tra presenza fisica e flussi digitali, il volume riflette l’impianto storico e teorico dell’opera, concentrandosi sulla forma presente della serialità: dalla pubblicità all’arte contemporanea, dall’architettura alla moda, dal teatro alla musica, dal gusto al suono, dalle immagini virtuali all’algoritmo.
Cucina Italiana Autentica
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Author : Marco Romano
language : it
Publisher:
Release Date : 2023-10-28
Cucina Italiana Autentica written by Marco Romano and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-10-28 with categories.
Antropologia Del Gusto
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Author : Sergio Vitolo
language : it
Publisher: FrancoAngeli
Release Date : 2023-03-23T00:00:00+01:00
Antropologia Del Gusto written by Sergio Vitolo and has been published by FrancoAngeli this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-03-23T00:00:00+01:00 with Social Science categories.
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Big Mamma Cucina Popolare
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Author : Big Mamma
language : en
Publisher: Phaidon Press
Release Date : 2020-01-08
Big Mamma Cucina Popolare written by Big Mamma and has been published by Phaidon Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-01-08 with Cooking categories.
A fresh take on one of the world’s most adored cuisines – much-loved classics with creative twists for today's cooks Big Mamma Cucina Popolare puts a clever contemporary spin on tradition featuring more than 120 delicious, easy-to-prepare, imaginative recipes. Created in collaboration with one of the most exciting and successful Italian restaurant groups in the world, the dishes in this vibrant and accessible book include true classics such as Risotto alla Milanese and Tiramisù, while others reflect the most creative Italian food today, with such intriguingly named dishes as Burrata Flower Power and Double Choco Love. The one thing that unites them all is that everything enjoys a fresh and modern twist - making this the perfect collection of recipes for a new generation of food lovers and Italophiles.
Science In The Kitchen And The Art Of Eating Well
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Author : Pellegrino Artusi
language : en
Publisher: University of Toronto Press
Release Date : 2003-12-27
Science In The Kitchen And The Art Of Eating Well written by Pellegrino Artusi and has been published by University of Toronto Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-12-27 with Cooking categories.
First published in 1891, Pellegrino Artusi's La scienza in cucina e l'arte di mangier bene has come to be recognized as the most significant Italian cookbook of modern times. It was reprinted thirteen times and had sold more than 52,000 copies in the years before Artusi's death in 1910, with the number of recipes growing from 475 to 790. And while this figure has not changed, the book has consistently remained in print. Although Artusi was himself of the upper classes and it was doubtful he had ever touched a kitchen utensil or lit a fire under a pot, he wrote the book not for professional chefs, as was the nineteenth-century custom, but for middle-class family cooks: housewives and their domestic helpers. His tone is that of a friendly advisor – humorous and nonchalant. He indulges in witty anecdotes about many of the recipes, describing his experiences and the historical relevance of particular dishes. Artusi's masterpiece is not merely a popular cookbook; it is a landmark work in Italian culture. This English edition (first published by Marsilio Publishers in 1997) features a delightful introduction by Luigi Ballerini that traces the fascinating history of the book and explains its importance in the context of Italian history and politics. The illustrations are by the noted Italian artist Giuliano Della Casa.
The Neapolitan Pizza A Scientific Guide About The Artisanal Process
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Author : Paolo Masi
language : en
Publisher:
Release Date : 2015
The Neapolitan Pizza A Scientific Guide About The Artisanal Process written by Paolo Masi and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015 with Cooking categories.
A Guide To Modern Cookery
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Author : Auguste Escoffier
language : en
Publisher: Cambridge University Press
Release Date : 2013-06-06
A Guide To Modern Cookery written by Auguste Escoffier and has been published by Cambridge University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-06-06 with Cooking categories.
Georges Auguste Escoffier (1846-1935) distinguished himself as an innovative and imaginative chef in the late nineteenth and early twentieth centuries, notably in London's Savoy and Carlton hotels. Reissued here in its 1907 English translation, his influential textbook on haute cuisine was first published in French in 1903.