There are those who say that i books they are like a strong passion, which explodes, intrigues and must always be kept on. It is instinctive to take care of those pages, is delicately leafed through, caressed and smelled. That smell they emanate makes us feel alive. Books speak to us, console us and transport us to another reality. Often they make us escape from our thoughts, other times they reveal secrets and solutions to us. Between those lines there is thought, there is love but above all there is life.
As he wrote Cesare Pavese “By reading we are not looking for new ideas, but thoughts already from us pensati, who buy a confirmation seal on the page ".
How many times have we walked into one library and have we admired its beauty? Getting lost among those colored shelves, among that knowledge, among those fictional lines. How many times have we come in with an idea, but which was then suddenly turned upside down? After all, we are passionate about many genres, according to our mood, to the moment we are living, to our desires. Surely what we never expected to rediscover, especially in this particular year, are the cooking books, which thanks to the accumulated time, we have found the desire to experimentand in the kitchen, to explore new ones culinary itineraries.
And here we want to give you some ideas to be able to go in search of the perfect, state-of-the-art culinary reading. To you who love to cook, we know that your favorite day of the week is there Sunday, a day of celebration in which to devote yourself completely to those you love. For this the book "Sunday lunch" it seems to be just ad hoc. Recently released, November 19, 2020, reading Barbara Toselli, gives creative ideas for those who get together with some family member, with some friend or simply even with their partner, mixingthe good food to good words, laughter, memories and future projects. This book with its many recipes and its suggestions tells the Sundays that we feel most "ours". A way of meeting that perhaps is being lost a little, thanks to the frenetic pace, the many commitments and now the pandemic, but which is easy to find in these pages, designed to restore that warmth and sense of familiarity that only the kitchen prepared with care and love can give us back, enveloping us like a hug.
If I tell you "The silver spoon" what comes to your mind? Only the name can make us remember
and the sweet home of grandmother and that book there, next to her, always open, from which she continually drew inspiration. Seventy years have passed since the birth of this cooking manual. It was the 1950 when Gianni Mazzocchi he made his debut in the world of Italian publishing, presenting his first recipe book to his general public. “There can be no improvisation in the kitchen. There is a culinary art based, like all arts, on measures and proportions, on the balance and the fusion of the different elements "Mazzocchi said. The silver spoon in these seven decades has entered homes around the world and taught well to cook three generations always evolving with them, for needs, habits and new lifestyles.
Signed by chef of the restaurant Ratanà, Cesare Battisti, and by the journalist Gabrieland Zanatta, "Contemporary Milanese Cuisine" is the new cookbook dedicated to the city of Milan which, released on October 15 of this year, it has already been a great success. Traditional Milanese cuisine, but conceived with new techniques and cooking methods. A true encyclopedia of taste, unseen in time, destined to become a great classic. Elegant, colorful, full of illustrations that always attract fans. What does it mean contemporary cuisine? What is the difference between the cassoeula made by the grandmother and the one we find in Cesare Battisti's recipe? "Very few in appearance, very much in preparation techniques". Inside we do not find divisions by courses but by themes, thirteen worlds range from cornerstone of spontaneous herb polenta. In short, a book to consult at home for all those who, even if they are not, want to feel a little Milanese.
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another timeless classic which cannot be renounced: it is "Cooking Guide", a cookbook which made the history of Novecen cateringto. Edited by Joints and written by the hand of the French cook Auguste Escoffier, this book, with over 5 thousand recipes, is back in the field at the beginning December 2020, and it is the latest Italian translation of "The Culinary Guides ", a classic that first saw the light in 1902. Thanks to him today, reading between the lines of this vadecundum, we can have a more lucid historical look. For example, did you know that if there are thick walls that divide the kitchen and dining room or kitchen and pastry shop it is thanks to him? But surely you do not know that Escoffier himself proposed to divide into sequences of courses the menus, those that we currently find in the halls of our restaurants (3 in France and 4 in Italy). What can I say … he left his mark.
But finally, if we want to put a little irony on the plate, here is what we propose "Eat as you talk" that from the name of the program Radio 24, turns into a book, all conceived by chef Davide Oldani, creator of the POP kitchen, based on simplicity and essential raw materials. This change of communication perspective was not long, on the contrary. The book of the same name baked in this 2020, in which the months of lockdown, they made us all rediscover cooks, "Eat as you speak" offers us a wide range food culture, eighty recipes in which to try also translated into English language. In short, we can define it as a journey into Italian regions, which starts from the knowledge of raw material and gods seasonal products, up to the respect of culinary traditions.
Going back in time for a moment, we cannot forget the "Peasant cuisine" a traditional recipe book, of which the first publication dates back to 2005. A practical small format volume dedicated to those who intend to rediscover the genuine flavors of the past. Browsing through it, you will find a selection of the most appsetitose recipes of peasant cuisine divided according to the courses. From appetizers to first courses, from second courses to single courses, with ample space for vegetables the good ones ofvegetable garden, consumed in many different ways, both cooked and raw. And then the eggs and cheeses, once coming directly from the stable animals. Finally, desserts, perhaps rich in fruit, as well as jams and preserves cannot be missing. To facilitate consultation, the volume closes with a practical list of all the recipes in alphabetical order.
But instead of the book "The Salmon" do you know him? This is much more than just a cookbook.
A book full of tips on how to best use an excellent product. Full of culinary insights, suggested by chefs from all over the world Peninsula, from which anyone, not only the professional but also the simple amateur, can take inspiration. The recipes are many, original, some very funny. We can define it as the mirror of Italian creativity in the kitchen. The tool that shows the versatility of a healthy, light salmon with a unique taste. But it is also a book about friends. When Claudio Cerati started producing his own salmon, he did it initially for friends. Friends who have become more and more over time. "That" salmon over the years it has made itself known and appreciated, gaining the trust of many Italian restaurateurs. A book that represents it in all its forms from the joy of tasting it, from the imagination of chefs, pizza makers, oenologists. The sensuality of shape and color, which always amazes all kitchens
Of Elena Strappa
