Author: James Hamilton-Paterson
Summary: Gerald Samper, an effete English snob, has his own private hilltop in Tuscany, where he whiles away his time working as a ghostwriter for celebrities and inventing wholly original culinary concoctions — including ice cream made with garlic and the bitter, herb-based liqueur of the book’s title. Continue reading “Cooking with Fernet Branca”
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.
Continue reading “The Sioux Chef’s Indigenous Kitchen”
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.
Continue reading “Breaking bread: recipes and stories from immigrant kitchens”
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!
Continue reading “The Little Paris Kitchen: 120 Simple But Classic French Recipes”
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”
Summary: Le cacao et la vanille : deux arômes, deux saveurs, deux douceurs qui nous sont si familiers et qui appellent à notre imaginaire le plus doux. Deux parfums pâtissiers venus de loin, de Madagascar, pour nous faire rêver et goûter au plaisir.
Pour en parler, Ingrid Astier s adresse aux deux grands spécialistes, Laurence Cailler, la dame Vanille , et François Pralus, l’homme fait chocolat .
Continue reading “Cacao Vanille, l’or noir de Madagascar”