En septembre 1997, Stephanie Alexander et Maggie Beer se sont rendues en Italie pour diriger trois stages de cuisine. Pendant deux mois, elles ont vécu au cœur de la Toscane, dans une magnifique villa nichée dans les vignobles et les champs, au sud de Sienne. Cuisinières éprises de bonne chère et respectueuses de l'environnement dans lequel elles se trouvent, Stephanie et Maggie se sont immergées dans les traditions culinaires toscanes. Elles se sont aperçues que la gastronomie locale est très saisonnière - tout ce qui n'est pas mûr est introuvable - et que le style de la cuisine toscane préserve avant tout la fraîcheur des arômes. Enfin, cette cuisine toscane privilégie l'huile d'olive, le pain, les tomates et le vin, ainsi que la cuisson au grill. Les délicieuses recettes présentées dans cet ouvrage sont enseignées dans les stages de cuisine de Stephanie et de Maggie. Les magnifiques photographies de Simon Griffith sont des instantanés des produits, de la culture, de l'architecture, des paysages et des gens de la région. Rendant la lumière si particulière de la Toscane, elles témoignent aussi du talent et des idées culinaires e ces deux chefs australiens fort appréciés.
Eloge de la lenteur
Author: Carl Honoré
Et si un bon usage de la lenteur pouvait rendre votre vie plus riche et plus productive ? Un mouvement qui intéresse de plus en plus, un vrai phénomène de société. L’enquête de Carl Honoré, menée de pays en pays, montre les différentes formes prises par ce mouvement, en réponse à la culture dominante de la rapidité. Un essai accessible et facile à lire. Un best-seller mondial, traduit dans plus de vingt langues, enfin en poche!
A Year in the World
Author: Frances Mayes
The author details her travels to Spain, Portugal, France, Britain, Turkey, Greece, southern Italy, and North Africa, interweaving personal insights with commentary on art, history, landscape, culture, and tradition.
The Food of Italy
Author: Waverley Root
Line drawings and maps supplement this study of the preparation, harvesting, and consumption of food in Italy
The Silver Spoon Pasta
Author: Editors of Phaidon Press
Publisher: Phaidon Press
Following the success of the international best-seller, The Silver Spoon, this is the ultimate book on pasta, featuring 350 classic and modern recipes from the same team behind the Italian classic. The recipes in The Silver Spoon: Pasta are easy to follow and fully explained for American home cooks, and include some of the most popular pasta dishes from The Silver Spoon, along with hundreds of brand new recipes collected by the same team and published in English here for the first time. The Silver Spoon: Pasta offers detailed descriptions and cooking tips for both dried and fresh pasta and instruction on the traditional art of combining various pasta shapes with the right sauces. Featuring specially commissioned photographs and illustrations, its simple format makes it both accessible and a pleasure to read and use. Recipes include favorites such as Spaghetti Carbonara, Bucatini with Fried Bread Crumbs, Three-Color Ricotta Lasagna, Bow Ties with Smoked Pancetta, Tagliatelle with Sage and Tarragon Chicken Sauce, Shells with Gorgonzola and Pistachios and Chanterelle and Thyme Ravioli. Whether you are feeding the family, cooking for one, or preparing an elaborate dinner party, The Silver Spoon: Pasta has the perfect dish for every day of the year.
Since 1917 The Modern Library prides itself as "The modern Library of the world's Best Books". Its paperback series feature treasured classics, major translations of great works, and rediscoveries of keen literary and historical merit. Featuring introduc
How to Eataly
Author: Natalie Danford
Publisher: Rizzoli International Publications
Collects recipes from the Eataly food emporium experts for contemporary Italian classics, with information about Italian food and cooking, including how to source the best-quality ingredients, drink coffee Italian style, and cook pasta al dente.
The Hilliker Curse
Author: James Ellroy
The legendary crime writer unsparingly describes his shattered childhood, his delinquent teens, his writing life, his love affairs and marriages, his nervous breakdown, and the beginning of a relationship with an extraordinary woman who may just be the long-sought "Her."
Author: Larissa Bertonasco
Recipes, stories and illustrations from one woman's Italian ancestory.
The story of Venice’s “Unfinished Palazzo”— told through the lives of three of its most unconventional, passionate, and fascinating residents: Luisa Casati, Doris Castlerosse, and Peggy Guggenheim Commissioned in 1750, the Palazzo Venier was planned as a testimony to the power and wealth of a great Venetian family, but the fortunes of the Veniers waned midconstruction and the project was abandoned. Empty, unfinished, and decaying, the building was considered an eyesore until the early twentieth century when it attracted and inspired three women at key moments in their lives: Luisa Casati, Doris Castlerosse, and Peggy Guggenheim. Luisa Casati turned her home into an aesthete’s fantasy where she hosted parties as extravagant and decadent as Renaissance court operas, spending small fortunes on her own costumes in her quest to become a “living work of art” and muse. Doris Castlerosse strove to make her mark in London and Venice during the glamorous, hedonistic interwar years, hosting film stars and royalty at glittering parties. In the postwar years, Peggy Gugenheim turned the Palazzo into a model of modernist simplicity that served as a home for her exquisite collection of modern art that today draws tourists and art lovers from around the world. Each vivid life story is accompanied by previously unseen materials from family archives, weaving an intricate history of these legendary art world eccentrics.
First published in 1927 to educate French housewives in the art of classical cooking, LA BONNE CUISINE DE MADAME E. SAINT-ANGE has since become the bible of French cooking technique, found on every kitchen shelf in France. A housewife and a professional chef, Madame Evelyn Saint-Ange wrote in a rigorous yet highly instructive and engaging style, explaining in extraordinary detail the proper way to skim a sauce, stuff a chicken, and construct a pâté en croûte. Though her text has never before been translated into English,Madame Saint-Ange's legacy has lived on through the cooking of internationally renowned chefs like Julia Child and Madeleine Kamman, setting the standard for practical home cooking as well as haute cuisine. In this momentous translation by Chez Panisse cofounder and original chef de cuisine Paul Aratow, Madame Saint-Ange's culinary wisdom is available in English for the first time. Enveloped in charming intricacies of even the most fundamental cooking techniques are 1,300 authentic French recipes for such classics as Braised Beef, Quiche Lorraine, Cassoulet, and Apricot Soufflé; original illustrations of prepping and cooking techniques; and seasonal menus for every meal of the day. An indispensable culinary encyclopedia and an absorbing historical document, LA BONNE CUISINE DE MADAME E. SAINT-ANGE is the definitive word on French cooking for food lovers, dedicated cooks, culinary professionals, and Francophiles alike.