Chocolate, Truffles, and Other Pleasures of Italy's Piedmont Cuisine
Author: Sally Spector
This book presents an in depth description of the cuisine that many consider to be Italy's best. Internationally famous for its wine and white truffles, the Piedmont also gives us numerous products ( . . . handmade breadsticks, quality beef, the world's best filberts, great variety of cheeses, exquisite chocolate and cookies . . . ) used to prepare dishes that are both extremely interesting and extraordinarily delicious. But there is much more than recipes: the author provides a vast amount of information about gastronomic culture and local traditions, social and agricultural history and how opinions and prejudices regarding different foods have changed over time, all explained with knowledge, enthusiasm and passion.
The informative text is lavishly illustrated with the author's own beautiful drawings and watercolors, making every page a pleasure to read or just look at. Cooks will certainly appreciate
the recipes and even those who will never prepare them will enjoy reading the fascinating story the book tells and will delight in its visual qualities, in just turning its splendidly designed pages.
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Presenting the Turkey: The Fabulous Story of a Flamboyant and Flavourful Bird
Author: Sabine Eich
In this book, art historian Sabine Eiche has assembled a delightful collection of art to illustrate the turkey's adventures in Europe. The idea for Presenting the Turkey came to the author by reading a letter dated in 1531, written by an agent of Duke Francesco Maria della Rovere of Urbino, who recounted having seen something
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