Tag: series

Italian Cuisine becomes … a series of books – Italian Cuisine

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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!

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Celebrity MasterChef 2013 contestants

Celebrity MasterChef is back and it’s bigger and better than ever! With some familiar celebrity faces and of course, our favourite dynamic duo – John Torode and Gregg Wallace – we’re definitely in for a treat this series.

From a Coronation Street killer to a Boyzone hunk, there are plenty of celebrities that are chomping at the bit to get into the celebrity MasterChef kitchen and we couldn’t be more excited!

Battling it out to be crowned the MasterChef champ – 16 celebrities are going to give it their all, catering for food critics, top restaurants and of course, the judges John and Gregg.

We will be updating this gallery throughout the series telling you who’s made it through to the next, top dishes and any juicy gossip on the show of course so watch this space!

Click here to see the line-up of Celebrity MasterChef 2013 contestants…

Biography of a Celebrity Chef

Part restaurant empire-builder, part celebrity, and part sublimely talented chef, Gordon Ramsay is a truly global star in the cooking world.

It all could have been all so different though….

Scottish by birth, Gordon Ramsay was raised in England after his parents moved south to Stratford-upon-Avon. His first career break came while playing football for Oxford United where he was spotted by a Glasgow Rangers scout in a F.A. youth club match. After completing trials he was signed by the Scottish champions at the age of 15. Three years later he had given up professional football and gone back to college to complete a course in hotel management.

Ramsay moved to London, where he joined Marco Pierre White in the early days of Harvey’s in Wandsworth. After a couple of years Ramsay’s moved to Le Gavroche to work alongside Albert Roux. This was followed by three years of working in France in the kitchens of Guy Savoy and Joël Robuchon.

In October 1993, Ramsay became chef of the newly opened Aubergine, where he won many accolades, including two Michelin stars within three years of opening.

Ramsay’s first book, “Passion for Flavour,” was published in October 1996. His second book,”Passion for Seafood,” was published in May 1999. “A Chef for all Seasons” was published in September 2000, followed by “Just Desserts” in September 2001 and “Secrets” in 2003.

In 1998 at the age of 31, Ramsay set up his first wholly owned restaurant, Gordon Ramsay, on the former site of La Tante Claire in Chelsea. A year later he opened Pétrus with his protegé Marcus Wareing as Chef Patron, in St. James’s. Within seven months it had won a Michelin star. In October 2001 Gordon opened Gordon Ramsay at Claridges which gained a Michelin star in 2003.

In June 2000 Ramsay won The Chef of the Year Award at the Cateys. His restaurant Gordon Ramsay was voted the Top Restaurant in the U.K. with a score of 28 in the 2001 London Zagat Survey, and was also named as the best Fine Dining Restaurant in the 2001 Harden’s Guide. These ratings continued in 2002, 2003, 2004 and 2005. On January 19, 2001, the original Gordon Ramsay restaurant gained its third Michelin star in the Great Britain & Ireland Red Guide.

Gordon Ramsay Holdings Limited took over the whole of the food and beverage operation at The Connaught Hotel in October 2002 and installed chef Angela Hartnett whose restaurant MENU won its first Michelin star In January 2004.

In 2003 Gordon Ramsay Holdings re-launched The Savoy Grill with Marcus Wareing. The restaurant achieved its first Michelin star in 2004. This was followed with the opening of Boxwood Café at The Berkeley alongside the Michelin star Pétrus, which had moved from St. James’s. Finally, Banquette launched at The Savoy in December 2003.

In May 2004, Ramsay headed “Ramsay’s Kitchen Nightmares,” a series of four one-hour programs, which was awarded a BAFTA (British Academy of Film and Television Arts). The show which saw Ramsay attempt to rescue restaurants around the country in need of immediate assistance, was launched simultaneously with Ramsay’s recipe book “Gordon Ramsay Kitchen Heaven.” This was followed by ITV’s “Hell’s Kitchen,” where Ramsay was given two weeks to train celebrities into Michelin-star chefs.

2005 saw a second series of “Ramsay’s Kitchen Nightmares” followed by the very successful version of “HELL’S KITCHEN USA”. Ramsay also starred in “The F-Word,” a high-octane food show in which the action was set against the backdrop of a full working kitchen. Over the course of the show, Ramsay and his brigade prepared a three-course meal for diners.

Ramsay’s sixth book, “Gordon Ramsay Makes it Easy,” came out in May 2005. Ramsay also launched his eighth restaurant, MAZE, in London’s Grosvenor Square alongside Head Chef Jason Atherton. Winner of a host of awards, the acclaimed restaurant offers a flexible menu focusing on French Cuisine with Asian influences.

In July 2005, Ramsay opened his first restaurant in Japan at The Conrad Tokyo, the city’s newest luxury hotel with Head Chef Andrew Cook heading the kitchen. Topping off an extraordinary year, Ramsay was awarded an OBE (Order of the British Empire) in the New Year’s Honours list.

Ramsay will launch his first New York restaurant next September at the Rihga Royal Hotel. There will be a 100 cover fine dining restaurant akin to restaurant Gordon Ramsay, and also a bar where less formal dining along the lines of Maze For more information about Gordon Ramsay click here: http://www.gordonramsay.com/