20 Anni Di Cucina All'Antica Osteria Del Ponte

Ezio e Maurizio Santin

Bibliotheca Culinaria

Alfonso Iaccarino

Cookbooks, Food & Wine

Iaccarino, Alfonso

Celebrities & TV Shows

The winner of the 2001 Gourmand World Cookbook award, this captivating work from legendary Italian chef Alfonso Iaccarino relates his mastery and limitless enthusiasm for the Mediterranean kitchen and cuisine. 90 professional recipes (arranged by season) are included in this arresting volume, some of which Don Alfonso's restaurant is famous for; marvelous and unique creations of linguine con vongole veraci &amp; zucchine, gnocchetti con cozze &amp; broccoli, and a casserole of scoglio. Other creations are variations on the familiar that will surprise and delight readers: Candele tossed with bacon, bay leaf, peas and aged caciotta, stars of semola and anchovies on a fondue of mozzarella, and a dessert of caffe with cream and zabaglione.

Michele Tabozzi

Heinz Beck

Beck Heinz

"Antonello Pesot is something more than a craftsman of flavor. I think of him as a talent scout for endangered foods." - Carlo Petrini, President, International Slow Food Movement. "Someday (Antonello Pessot) will be credited with both preserving and renewing the patrimony of Italy's salumieri. In a world that has grown suspicious of red meat, he has opened an entire new frontier by substituting the goose." - Corrado Barberis, President, Italian institute of Rural Sociology (INSOR). Jolanda de Colo' is one of Italy's premiere producers and importers of specialty meats and preserved fish. Smoked salmon, venison and beef; caviar, foie gras and sturgeon; duck, goose and a wide variety of salumi made from the latter are just a few of the many products which it supplies daily to fine restaurants and delicatessens throughout the country. Over a thirty year period its founders Antonello Pessot and Alana Jolanda de Colo' won the trust and respect, not only of Italy's most demanding palates, but also of its most prominent organizations dedicated to the preservation of artisanal products - from Slow Food to INSOR. This book includes a series of profiles of the company's most illustrious admirers, many of whom have contributed recipes that employ its singular products. Additional creative input is provided by the owners of wine bars and enoteche who offer a wide range of ideas for the light bites which are the moving force behind the growing Italian phenomenon of the 'happy hour'.

Foie Gras, Caviar, Salmon & Goose in the Recipes of 31 Great Chefs

Antonello Pessot

Moreno Cedroni, cook and chief-proprietor of the Madonnina del Pescatore in Senigallia and the Clandestino Susci Bar in Portonovo gives us a truly autonomous interpretation of this Japanese culinary masterpiece, offering dishes which may be classified as sushi in terms of their ingredients, but which are fundamentally Italian in their conception and execution.In this work he presents thirty-one of his singular creations beginning with preparations that employ totally raw fish, passing to those in infusions of hot or cold aromatic oils, those salted for varying periods of time, and still others marinated in vinegar or lemon juice and concluding with recipes which use mixed techniques.Paolo Marchi's introduction traces the evolution from sushi to susci, or more precisely, from the Japanese original to the Mediterranean 'bocconcino' of this talented chef from Le Marche.

Sushi & Susci

Cedroni, Moreno

Pasta

From its privileged position at the crossroads of gastronomical cultures, Sicily is no stranger to the ways of fusion cuisine. Rich in culinary tradition, its nobility can claim a long history of cultivating fine chefs; its convents and pasticcerie have produced exquisite sweets for centuries while its surrounding sea and rich volcanic soil offer an embarrassment of riches. A contemporary chef could easily feel the weight of so much history; dazzled, he might lose his way among the baroque array of aromas and spices. Not so Nino Graziano. At Il Mulinazzo he has succeeded in creating a Sicilian cuisine which is respectful of tradition, but not governed by it. He has conserved a spirit of abundance without ever veering toward excess. He has earned two Michelin stars and piqued the curiosity of many fellow chefs. In short, Nino is cooking up some very interesting food just outside of Palermo.

My Sicilian Cooking

Nino Graziano

(In December 2005 Massimo Bottura received his second Michelin star. He also won the Grand Prize at the San Sebastian Chef's Summit). Who better than a chef from Modena to reveal the great possibilities of using balsamic vinegar. And if this chef happens to be one of the most creative on the scene today, the subject becomes even more intriguing. Throughout the pages of this book Massimo Bottura, chef/owner of the Osteria Francescana, shows how this ages-old ingredient is becoming ever more modern. It is commonly used in its liquid form but can also be used as a gelatine; it goes well both with sweet and salty food; in fact, it brings out the best of the other ingredients in all recipes where it is used. In 'Balsamic Vinegar' Massimo Bottura gives us some very new and exciting ideas for a very traditional product.

Balsamic Vinegar

Massimo Bottura

A Taste of Le Marche

Berchera, Giovanna Ruo, Editor and Others

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