Sushi Sashimi L Arte Della Cucina Giapponese

Author: Rosalba Gioffrè
Editor: Giunti Editore
ISBN: 8809025008
Size: 10,17 MB
Format: PDF, ePub, Mobi
Read: 652
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Vegano Italiano 150 Vegan Recipes From The Italian Table

Author: Rosalba Gioffré
Editor: The Countryman Press
ISBN: 168268055X
Size: 15,35 MB
Format: PDF
Read: 400
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An authentic Italian cookbook featuring 100% plant-based recipes The Italian table, from north to south, has always borne minestrone, bean soups, bruschetta with extra virgin olive oil, pastas with vegetable sauces, preserves, fruit. These dishes, typical of the Mediterranean diet, are all also entirely compatible with the vegan point of view. Vegano Italiano celebrates these dishes and more, with recipes including: Crostini with Marinated Zucchini Spaghetti with Wild Asparagus Cream of Pumpkin and Potato Soup with Chestnuts Cherry Strudel Seasonal, mouth-watering, and fun, these recipes will let the whole family experiment with new dishes, reinvent old favorites, and get the most out of local, seasonal ingredients.

Florence

Author: Sandra Rosi
Editor:
ISBN:
Size: 14,21 MB
Format: PDF
Read: 859
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Sushi Jiro Gastronomy

Author: Jiro Ono
Editor: VIZ Media LLC
ISBN: 9781421589084
Size: 17,82 MB
Format: PDF
Read: 491
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An authoritative guide on how to eat sushi by master chef Jiro Ono, subject of the award-winning documentary Jiro Dreams of Sushi. Succinct yet comprehensive, this little jewel of a book takes you through the seasonal offerings at Ono’s famed restaurant, Sukiyabashi Jiro. Descriptions of each type of sushi, featuring commentary from master Ono, are accompanied by beautiful full-page photography. You’ll learn the seasons in which the sushi is best served, the correct methods of eating it with either fingers or chopsticks, and how and when to use condiments. Small, portable, and stylish, Sushi: Jiro Gastronomy is the distillation of a lifetime’s worth of knowledge and a great gift for sushi lovers everywhere.

Sushi Susci

Author: Moreno Cedroni
Editor:
ISBN: 9788886174404
Size: 17,13 MB
Format: PDF
Read: 336
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The One Straw Revolution

Author: Masanobu Fukuoka
Editor: New York Review of Books
ISBN: 1590173929
Size: 11,95 MB
Format: PDF, ePub, Mobi
Read: 921
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Call it “Zen and the Art of Farming” or a “Little Green Book,” Masanobu Fukuoka’s manifesto about farming, eating, and the limits of human knowledge presents a radical challenge to the global systems we rely on for our food. At the same time, it is a spiritual memoir of a man whose innovative system of cultivating the earth reflects a deep faith in the wholeness and balance of the natural world. As Wendell Berry writes in his preface, the book “is valuable to us because it is at once practical and philosophical. It is an inspiring, necessary book about agriculture because it is not just about agriculture.” Trained as a scientist, Fukuoka rejected both modern agribusiness and centuries of agricultural practice, deciding instead that the best forms of cultivation mirror nature’s own laws. Over the next three decades he perfected his so-called “do-nothing” technique: commonsense, sustainable practices that all but eliminate the use of pesticides, fertilizer, tillage, and perhaps most significantly, wasteful effort. Whether you’re a guerrilla gardener or a kitchen gardener, dedicated to slow food or simply looking to live a healthier life, you will find something here—you may even be moved to start a revolution of your own.

Science In The Kitchen And The Art Of Eating Well

Author: Pellegrino Artusi
Editor: University of Toronto Press
ISBN: 1442690968
Size: 15,78 MB
Format: PDF
Read: 258
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First published in 1891, Pellegrino Artusi?s La scienza in cucina e l?arte di mangier bene has come to be recognized as the most significant Italian cookbook of modern times. It was reprinted thirteen times and had sold more than 52,000 copies in the years before Artusi?s death in 1910, with the number of recipes growing from 475 to 790. And while this figure has not changed, the book has consistently remained in print. Although Artusi was himself of the upper classes and it was doubtful he had ever touched a kitchen utensil or lit a fire under a pot, he wrote the book not for professional chefs, as was the nineteenth-century custom, but for middle-class family cooks: housewives and their domestic helpers. His tone is that of a friendly advisor ? humorous and nonchalant. He indulges in witty anecdotes about many of the recipes, describing his experiences and the historical relevance of particular dishes. Artusi?s masterpiece is not merely a popular cookbook; it is a landmark work in Italian culture. This English edition (first published by Marsilio Publishers in 1997) features a delightful introduction by Luigi Ballerini that traces the fascinating history of the book and explains its importance in the context of Italian history and politics. The illustrations are by the noted Italian artist Giuliano Della Casa.

Japanese Kitchen Knives

Author: Hiromitsu Nozaki
Editor: Kodansha USA Incorporated
ISBN: 9781568364902
Size: 15,60 MB
Format: PDF
Read: 851
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Sales of Japanese kitchen knives are booming in the U.S. But how many people have the skills to use these superbly-crafted tools to full advantage? Now, internationally renowned chef Hiromitsu Nozaki shares his expertise and insights in a book that will help anyone who owns a Japanese knife to maximize its performance. In Japanese Kitchen Knives, Nozaki teaches the reader how to use usuba, deba and yanagiba, the three main traditional Japanese knives. He explains many essential techniques, such as the importance of understanding blade angle and point of force, and illustrates these lessons by working with ingredients familiar to western readers, like carrots and rainbow trout. Color photos and Nozaki's commentary further clarify the process, and the pictures are taken from the chef's perspective for easier understanding (most other books take photos from the reverse perspective). Each technique is accompanied by recipes that require its use, and all recipes are very simple, using easy-to-acquire ingredients. Other sections include a look at artisanal Japanese knife-making and information on sharpening, storing and identifying the variety of Japanese knives. Specialty knives are shown on location, from the unique unagi eel knife in an unagi specialty restaurant to the colossal tuna filleting knife in Tsukiji fish market.

Antico Forno Roscioli A Roman Gastronomical Experience

Author: Elisia Menduni
Editor:
ISBN: 9788809824478
Size: 14,30 MB
Format: PDF, Kindle
Read: 128
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The Book Of Japanese Cooking

Author: Emi Kazuko
Editor: Penguin
ISBN: 9781557882790
Size: 16,44 MB
Format: PDF, ePub
Read: 228
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Surprisingly fast and easy-to-prepare recipes, home cooks will enjoy the healthy, natural flavors of Japanese cooking. Each recipe is fully illustrated with color photos and step-by-step instructions.