Author: Sean Sherman, Beth Dooley
Summary: Here is real food—our indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. Locally sourced, seasonal, “clean” ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, The Sioux Chef’s Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy.
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Summary: Festive feasts from around the world to bring people together, celebrate and share stories. Food glorious food! Everyone loves a feast with the family … even the little ones! A Taste of the World travels across the globe uncovering different dishes, traditions, cultures and festivals from Egypt to Germany, from China to America.
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Summary: Through stories of hand-rolled pasta and homemade chutney, local markets and backyard gardens, and wild mushrooms and foraged grape leaves―this book recounts in loving detail the memories, recipes, and culinary traditions of people who have come to the United States from around the world.
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Summary: Rachel Khoo moved to Paris, studied patisserie, fell in love with the city, became a restaurateur in a very tiny space, then, a television star, and is now a bestselling author!
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Author: Yotam Ottolenghi, Sami Tamimi
Summary: Winner of the Observer Food Monthly Cookbook of the Year 2013.
Yotam Ottolenghi and Sami Tamimi are the men behind the bestselling Ottolenghi: The Cookbook. Their chain of restaurants is famous for its innovative flavours, stylish design and superb cooking.
At the heart of Yotam and Sami’s food is a shared home city: Jerusalem. Both were born there in the same year, Sami on the Arab east side and Yotam in the Jewish west. Nearly 30 years later they met in London, and discovered they shared a language, a history, and a love of great food.
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Author: Camillo Bacchini, Elissa Piccinini
Summary: A questo breve viaggio alla scoperta del significato antico che alcuni alimenti hanno avuto nella storia della fiaba, si affianca un curioso ricettario nel quale l’arte culinaria si lega alla tradizione letteraria più arcaica.
Continue reading “Ricette da fiaba. Le più gustose (e originali) ricette delle fiabe popolari”