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Recipes from the kitchens and restaurants of Italy s new culinary masters, who combine an innate sixth sense for quintessentially Italian flavor with a contemporary approach, defining an exciting new gastronomy.

Produktbeschreibung
Recipes from the kitchens and restaurants of Italy s new culinary masters, who combine an innate sixth sense for quintessentially Italian flavor with a contemporary approach, defining an exciting new gastronomy.
Autorenporträt
Laura Lazzaroni
Rezensionen
"Now Lazzaroni has written her third book, The New Cucina Italiana, a journey for the senses through the kitchens, restaurants, and farms of chefs across Italy who are reshaping the Italian culinary landscape as we have known it. Their approach to the nonna tradition is respectful, but they are breathing new life into it by applying new cooking techniques, focusing on more sustainable approaches, and expanding the range of restaurant formats, rethinking the trattoria, introducing mixology programs - and more." FORBES.COM

Full disclosure: Milano native Laura Lazzaroni was once the editor-in-chief of Food & Wine's Italian language edition; is the biggest bread nerd you might ever meet (with a book and a tattoo to prove it), and an all-round bad-ass. One of her second book's central theses is that the chefs leading the charge to develop a new Italian cuisine have realized they must let go of what their nonne's taught them...Through 24 evocative profiles, Lazzaroni outlines the passions and ideologies that drive Italy's new guard while also taking the reader on a culinary journey that highlights the importance of regional ingredients and biodiversity. That journey extends from the green hills of Piedmont in the north where chef-farmer Juri Chiotto makes the creamiest gelato she's ever eaten (infused with hand-cut hay!), to the ancient city of Caiazzo between the mountains and the sea in the south, where one of Italy's best pizzaioli, Franco Pepe, creates pizza that's both custardy and crunchy." FOOD AND WINE…mehr