The first two monographic manuals signed by La Cucina Italiana and published by Vallardi are already available: "The basics of the kitchen" and "The bases of the pastry". In the bookstore!
From the collaboration between Antonio Vallardi Editore and "La Cucina Italiana" they arrive in the bookstore a series of monographic manuals which reflect the style and formula of the monthly magazine that for 90 years creates, accompanies and inspires the banquet.
The first two volumes of the series are The basics of the kitchen is The basics of pastry. Inside, beautiful and highly descriptive photos, coming from the archive of "La Cucina Italiana", facilitate the reader in understanding techniques, tricks and tricks to create dishes with an intense visual impact and delicious on the palate, to be chosen in the section Recipes wow!
The basics of the kitchen
How many questions are bothering us when we are on the stove! Fry with the right vegetable cuts, spot the rose point of the roast beef, make a velvety soft … and a thousand and a thousand other doubts that the 240 pages of The basics of the kitchen they solve by providing solutions and explanations that will guide us step by step.
Dried pasta and its sauces – Pairings, cooking, condiments
Fresh and stuffed home-made pastries – In endless shapes and combinations
Rice – All varieties and preparation techniques
Vegetables and flavorings – Purchase, storage and use
Meat – Choice of cuts and cooking
Fish, crustaceans and molluscs – Recognition of freshness, cleanliness, preparation
Eggs – Versatilissima resource
Savory pies – dough and stuffed
The fried – Ghiotti, digestible, even light
The basics of cooking – Broths, sauces and marinades
The basics of pastry
Same number of pages for the volume dedicated to pastry. Here too, photos and explanations that go to solve "basic" questions, those doubts that may arise even at the last moment, when we already have our hands in dough. So here it is said how to make the perfect pastry, the sponge cake, the cream puffs …
Shortbread – Password: friability
Puff pastry – Airy and fragrant
The sponge cake and other doughs – High and soft, jolly in the kitchen
Unleavened dough – Ancient recipes and flavors
Meringues and cream puffs – Spells in the kitchen
Creams, icings and caramels – Soft vs crunchy
Bavarians, mousses and parfaits – Spoon delights
Chocolate – All the secrets
Fresh fruit desserts – Greedy lightness
Fried desserts – irresistible delicacies
Antonio Vallardi Editore: a bit of history
The Vallardi publishing house was founded in 1750 Francesco Cesare Vallardi. Today it belongs to the GeMS group and is a leader in the field of dictionaries and linguistics manuals, also available digitally. On the study front, Vallardi also presents titles ranging from mathematics to philosophy, from history to physics … and cooking!
Italian Cuisine: its history
Ninety years of history, that of "La Cucina Italiana", founded in 1929 by Umberto Notari and Delia Pavoni with the support of the futurist Filippo Tommaso Marinetti.
In April 2014, the first issue signed by Edizioni Condé Nast debuted. Today at the head of the monthly there is Maddalena Fossati Dondero, for a monthly magazine that boasts 600 thousand readers. Next to the paper edition there is also lacucinaitalina.it, the Web publishing proposal that today reaches 4 million users.
The headboard has always been distinguished because it is the only one to prepare and try recipes in the editorial office, which then offers an effective visual language thanks to great photographers; but it also stands out for its stories of food and territory, for the stories of great families and protagonists of the banquet. As always, everything is described in a language that is accessible to a wide but selective audience.
Words are important, of course, but also "doing". This is why it also exists The School of Italian Cuisine, which welcomes over 7 thousand students each year, with tailor-made courses for expert cooks and others for those who want to have fun on the stove and amaze their friends and relatives.
In conclusion, the almost century-old experience of "La Cucina Italiana" will now be close at hand, always available and available in your home thanks to the manuals created in collaboration with Vallardi.
The cover recipe to try now
From words to deeds, we said, and pass the word play on it, we are speaking, so … said fact!