Libros de Internacional, página 3 de 39

Revista gastronomica

Revista gastronomica

Florentine is a collection of recipes and photographs from Tuscanys capital. Emiko Davies draws on her lived experience of traditional Florentine cuisine to share recipes that transport readers to the piazzas of Florence. From her torta di mele a reassuringly nonna-esque apple cake to ravioli pera e ricotta mouthwateringly buttery pear and ricotta ravioloni allow yourself to be taken on a culinary tour through the city. Florentine is a unique stroll through the city''s streets, past pastry shops bustling with espresso-sippers, hole-in-the-wall wine bars, busy food vans and lunchtime trattorias, to reveal why the people of Florence remain proudly attached to their unchanging cuisine a cuisine that tells the unique story of its city, dish by dish. From the morning ritual of la pasticceria (the pastry shop) and il forno (the bakery), the tantalising fresh produce of il mercato (the market) and il maccellaio (the butcher) through to the romance of la trattoria, Davies expertly guides food lovers through the Renaissance city. Be swept up in the atmosphere of Florences street food scene with a few bites of crunchy crostini with fig compote and prosciutto, or savour a silky gelato of hazelnut and crema.With a nod to Florences rich history, Florentine offers some much-loved traditional dishes, such as schiacciata fiorentina (orange and vanilla cake), apricot jam crostata (apricot jam pie), piselli alla fiorentina (peas cooked in tomato sauce) and cinghiale con le olive (stewed wild boar with olives). Seasons and long-held food traditions play an important role in the Tuscan kitchen and this is reflected in every Florentine menu, bakery window or market stall.Davies says that one of the things living in Tuscany has taught her is that there is no such thing as Italian cuisine; rather, Florentine is about offering readers a local''s perspective on one of the country''s 20 regional cuisines. In this case, the one that has won her heart.

"Nuevo libro de chefs sobre Torst (Jeppe) y Laksus (Daniel), dos restaurantes que se encuentran en el mismo lugar separados por una puerta en Brooklyn, NY. El primero es una cervecería, el segundo es un restaurante para cenar, maximo 10 personas al dia con una estrella Michelin.El libro nos cuenta el funcionamiento de estos dos lugares donde la cerveza y el maridaje con cerveza es el punto diferencial con el resto de restaurantes del mundo.Contiene mas de 50 recetas ademas de textos que describen la naturaleza, el sabor, y el gusto de las diferentes cervezas que se elaboran a lo largo del mundo y como combinarlas con la mejor comida posible. Incluye un texto de Rene Redzepi, chef de Noma y amante de la cerveza."

"El presente libro de cocina es tan rico en colorido como la propia cultura india. Con su selección de 60 recetas genuinas,la gastrobloguera Sandra Salmandjee nos propone un viaje culinariopor el sub

Desde la óptica eurpea, la cocina del sudeste asiático -representada siempre por un cuenco de arroz- destaca por su sobriedad, bajo esa sencillez aparente se halla todo el refinamiento de un saber culinario de muchos siglos. ¿Como se puede saber el tiempo y el amor por el detalle que se oculta bajo un sencillo dim sum? O bien, ¿conocemos los multiples usos que ofrece una simple semilla de soja, el almento universal por excdencia del continente asiatico?.