guido tommasi editore milan (24 Ergebnisse)

Hardcover. Zustand: new. Hardcover. Tuscany is home to Florence, the Renaissance, stunning landscapes, great wines - and food. Simple, slow cooked, made with the finest ingredients, locally sourced. Maite and Marie collect 30 traditional recipes, combined with 40 of Mau's delicious photographs, and published at an affordable price. Now the best of Tuscan food is within easy reach of any home cook. AUTHORS: Although they attended the same grammar school in Italy, Maria Teresa di Marco (Maite) and Marie Cecile Ferre (Marie) met many years later in Paris. They came together over their love of food and together write the popular Italian cooking blog La Cucina di Calyanthus. The two have collaborated on successful cookbooks published by Italian publisher Tommasi, now translated into many languages. ACC is pleased to offer two of them for the first time in English, and to introduce Maite and Marie to cooks and food lovers throughout No. America. Each book is illustrated with gorgeous colour photography by their comrade Maruizio Maurizi (Mau). SELLING POINTS: . A look at Tuscan traditions and ingredients in the kitchen, with recipes from real people (instead of chefs), carrying on their culinary heritage day by day . Includes 30 recipes 40 colour images The 30 recipes included take a close look at Tuscan traditions and ingredients in the kitchen, by real Tuscans (not chefs) carrying on their culinary heritage day by day. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Hardcover. Zustand: new. Hardcover. In Italy, Christmas is a thrilling time for young and old. It is celebrated for weeks, bringing families and friends together for spur of the moment gatherings, decorating the tree, or the traditional Christmas Day dinner. And with a pantry full of specially prepared foods, homemade gifts are always at the ready. Christmas at Last! shares these traditions and the holiday recipes that have passed from family-to-family for generations. Sixty-five recipes include the great Italian classics, as well as some with a Nordic influence (because we all know that Father Christmas lives among reindeer). Christmas will be better than ever with St. Lucy's Sweet Buns, Chocolate and Chili Pepper Truffles, Extra Simple Coffee Parfait and many more. Also included are instructions for traditional Italian holiday decorations such as string lanterns, garlands made from orange peel, and dried apple pot-pourri. AUTHOR: Sabrine d'Aubergine firmly believes in the therapeutic power of cooking. A passionate food blogger , she enjoys experimenting in her kitchen and documenting the results on her website. In addition to creating recipes, Sabrine collects different types of flour, mismatched antique cutlery, and recipes written on hundreds of scraps of paper which she keeps in an old metal teapot. SELLING POINT: . A book about the pleasure of coming back to the kitchen to celebrate Christmas, finding time to stay with your family and friends 80 colour images A book about the pleasure of coming back to the kitchen to celebrate Christmas, finding time to stay with your family and friends. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Hardcover. Zustand: new. Hardcover. Green with envy; red-faced with embarrassment; in a blue mood; or in the pink: Colour "speaks" well before words. And Pantone is the renowned authority on colour and colour communication, known to artists, designers, art directors, businesses and students around the world. Central to their understanding of colour are the subtle cues that affect how we relate to our environment and each other. Now, in collaboration with Italy's premiere cookbook publisher, Pantone brings its expertise on the relationship between colour and mood to the subject of food. Fifty-six step-by-step recipes are gathered around eight colours and their variations, including: Yellow (Tarte Citron); Magenta (Sea Bream Tartar with Rose Petals); Green (Savoury Asparagus Tart); Blue (Salad with Borage Flowers); Purple (Fox Grape Pudding); Orange (Tandoori Chicken with Basmati Rice); Red (Round Meringue with Wild Strawberries); and Brown (Coffee Semifreddo). Each recipe collection is introduced with an essay by a Pantone colour expert on that colour's mood-food connection. And each recipe is styled to perfection and photographed in Pantone's full-colour glory. Added features include 40 suggested menus combining colours for occasions (brunch, a children's party, happy hour, a dessert buffet); cuisines (Italian, Mediterranean, Japanese, French); meals for every season; and many other themes. Also included is an extensive guide to necessary equipment, utensils and ingredients. And 50 hand-drawn colour how-to sketches demonstrate styling and presentation techniques for preparing dazzling dishes in the home kitchen. With a sleek modern layout and design, Pantone Foodmood is bound in chic, black die-cut board. The ultimate concept cookbook - perfect for gift-giving - it will be coveted by cooks, food-lovers, Pantone devotees, and all those who love books beautifully made. AUTHORS: Pantone is the leading authority on colour, colour systems and technology for colour communication across a variety of industries. Founded fifty years ago and operating in over 100 countries, it is known worldwide as the standard language for colour in graphic arts, fashion, home, interior, plastics, architectural, paint, industrial design and consumer products. Francesca Malerba is an art director and designer. Italian photographer Francesca Moscheni's work has appeared in Vanity Fair, Elle, New York Times, the Conde Nast group, Monocle, and many international publications. Livia Sala is a Milan-based foodie, food stylist and photographer well known on social media via Instagram (112K followers) and her widely circulated videos on preparing, styling and photographing food. SELLING POINTS: . A must-have for professionals from the world of designers, architects, graphics and publishing 120 colour illustrations Presenting 56 easy-to-cook recipes that celebrate the Pantone Matching System (R) in the unusual environment of the kitchen. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Hardcover. Zustand: NEW. Hardcover. A delightful culinary voyage to discover the wonderful world of Milanese cooking, presented here through a contemporary lens, yet simultaneously highlighting traditional influences as well. The book is divided into 13 chapters, each dedicated to a particular ingredient or specific dish: brief introductions rich in curious and historical details are followed by tips on recognising the quality and seasonality of products. The authors share priceless advice with readers. They will lead you to a reconsideration of winter vegetables, through scrumptious dishes like cabbage rolls, cauliflower cream and baked onions. You will also be introduced to the numerous culinary possibilities of cooking with offal, with traditional dishes such as Milanese tripe. Enjoy the lovely flavours of braised meat cooked in wine and broth, the refined experience of goose cassoeula, and the timeless appeal of Milanese classics like ossobuco. For those who wish to delve into tradition while keeping a finger on the pulse of the present, Contemporary Milanese Cooking will surely not disappoint. AUTHORS: Cesare Battisti was born in Milan in 1971, and is chef and owner of Milan's Ratana restaurant since 2009, Battisti is considered one of the most exemplary cooks in the Milanese and Lombard tradition. He reinterprets dishes with flair and modern techniques, relying on raw materials from expert producers and artisans who adhere to the principles of economic, environmental and social sustainability. A member of the Slow Food Chefs' Alliance and chef ambassador of Expo 2015, Battisti is also general secretary of Ambasciatori del Gusto, a non-profit association dedicated to promoting and enhancing the Made in Italy label on a global scale, a role he has held since 2016. Gabriele Zanatta was born in 1973 and is Milanese with Venetian and Apulian roots. After graduating with a degree in Philosophy, he now specialises in international cuisine and restaurants. He is one of the founding contributors to the Identita Golose international congress, for which he has been overseeing the Guide to the Restaurants of Italy, Europe and the World since its first edition in 2007. A journalist and instructor, Zanatta has written for numerous Italian and international publications, and he teaches on the topic of restaurant history and trends at various institutes and universities. 75 colour, 17 b/w illustrations A delightful culinary voyage to discover the wonderful world of Milanese cooking, presented here through a contemporary lens, yet simultaneously highlighting traditional influences as well. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Hardcover. Zustand: NEW. Hardcover. The heart of every great city is its market, and for Barcelona that place is the world-famous covered market, La Boqueria. In this book of recipes, photographs, and stories, the 2500 square metre (around 27,000 square feet) market with over 300 stalls comes to life. Maps that show hard-to-find places, insider recommendations, mouth-watering recipes, and culinary history make for a must-have book to accompany a visit, or to prepare some of the wonderful dishes that can be found here. This journey into the universe of the Boqueria, where the top chefs in the city shop every day, brings together the love of food and this fabled city. AUTHOR: Maria Teresa Di Marco has a doctorate in cinema and media studies but her passion is to share her own life of cooking and that of others. In 2008 she founded, with Maurizio Maurizi and Marie Cecile Ferre, the food blog "La cucina di calycanthus". Since then, she has written, thought about, and prepared food from cookbooks in Italian, English, German, Castilian, Chinese and Russian. She has lived in Barcelona since 2014. SELLING POINTS: . La Boqueria is the fabled market where the top chefs in Barcelona do their daily shopping, and is considered a top tourist food destination . Includes mouth-watering recipes from the stall holders, along with candid photographs, portraits, and insider tips 203 colour, 12 b/w illustrations Mouth-watering recipes, stories, and photographs from Barcelonas fabled covered market, La Boqueria, with maps of secret places and insider recommendations. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Hardcover. Zustand: new. Hardcover. A collection of recipes to support followers of the internationally renowned brand Chenot in applying the principles of the detoxifying and health-promoting Chenot Diet at home. Evidence-based research recognises that periodically eating a low-calorie diet while still obtaining sufficient micronutrients is a vital component of long-term wellness, disease prevention and potential longevity benefits. Based on a nutritional approach developed by Dominique Chenot over 50 years ago, the Chenot Diet is designed to support the body's natural detoxification processes and provoke a metabolic and hormonal reset without compromising the pleasure of taste. It is a plant-based dietary intervention that activates the body's fasting mode whilst providing sufficient nourishment and minimising the negative side effects of a traditional fast. Created by a team of talented chefs and nutritional scientists, the Chenot Diet delivers 850 calories in a typical day and it should be followed for a maximum period of 7 days. AUTHOR: Chenot is a global health and wellness operator located in the heart of the Swiss Alps. For almost 50 years, they have been merging pioneering scientific research and cutting-edge technologies with traditional Chinese medicine. Their world leading wellness centres, programmes, treatments and products promote healthy living, wellness and successful ageing. SELLING POINTS: . A dietary method designed to support the body's natural detoxification processes and provoke a metabolic and hormonal reset without compromising the pleasure of taste . A plant-based dietary intervention that activates the body's fasting mode whilst providing sufficient nourishment and minimising the negative side effects of a traditional fast, such as muscle loss and nutrient deficiencies 208 colour illustrations A collection of recipes to support followers of the internationally renowned brand Chenot in applying the principles of the detoxifying and health-promoting Chenot Diet at home. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Hardcover. Zustand: NEW. Hardcover. Sicilian cuisine is known as curtigghiu - of the courtyard - with recipes passed from door to door and from generation to generation by word of mouth. Influenced by the endless crossing of cultures that is Sicily's history, its food is as rich in tradition as it is in taste. Here this mingling of Europe, Italy, the Middle East and North Africa is celebrated in 30 recipes chosen by Maite and Marie and photographed - both landscapes and finished dishes - by Mau. AUTHORS: Although they attended the same grammar school in Italy, Maria Teresa di Marco (Maite) and Marie Cecile Ferre (Marie) met many years later in Paris. They came together over their love of food and together write the popular Italian cooking blog La Cucina di Calyanthus. The two have collaborated on successful cookbooks published by Italian publisher Tommasi, now translated into many languages. ACC is pleased to offer two of them for the first time in English, and to introduce Maite and Marie to cooks and food lovers throughout No. America. Each book is illustrated with gorgeous colour photography by their comrade Maruizio Maurizi (Mau). SELLING POINTS: . A look at Sicilian traditions and ingredients in the kitchen, with recipes from real people (instead of chefs), carrying on their culinary heritage day by day . Includes 30 recipes 40 colour images The 30 recipes included are provided by real people (not chefs) look at Sicilian traditions and ingredients in the kitchen, and show how they are carrying on their culinary heritage day by day. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.

Hardcover. Zustand: NEW. Hardcover. The closest Italy comes to fast food, the panini is perfect for anytime dining: at home, for lunch at work or school, as a snack, or picnic fare. Located just steps from the Uffizi Gallery in Florence, Alessandro Frassica's 'Ino is celebrated for its gourmet panini - simple sandwiches that here are elevated to an art form. The choice and combination of ingredients, the quality of the bread, and attention to preparation are the hallmarks of Frassica's panini. Here this charismatic chef selects forty-five of his favourite vegetarian and vegan recipes, fully illustrated in colour, and adapted for easy preparation in the home kitchen. AUTHOR: Alessandro Frassica runs a quality sandwich shop in the heart of Florence. SELLING POINTS: . Enjoy the taste of Italy, and Tuscany in particular, conveyed by this colourful book showing simple sandwiches, that are packed with flavour, made with vegetarian and vegan healthy ingredients . Contains 45 recipes 140 coolour illustrations Presenting 45 recipes for simple sandwiches made with vegetarian and vegan ingredients, but packed with the flavours or Italy. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.

Paperback. Zustand: new. Paperback. What could be more simple than a pan'ino? Take some bread and butter, slice it through the middle and fill it. Seen in this way, the sandwich is almost an "anti-cuisine", a nomadic shortcut that allows for speed and little thought. But when Alessandro Frassica thinks about his pan'ino, he considers it in a different way, not as a shortcut, but as an instrument for telling stories, creating layers of tales right there between the bread and its butter. Because even if the sandwich is simple, it is not necessarily so easy to create. Alessandro searches for ingredients, and in the raw foods he finds people: producers of pecorino cheese from Benevento, anchovies from Cetara, 'nduja spicy salami from Calabria. Then he studies the combinations, the consistencies and the temperature, because a pan'ino is not just a random object; savoury must be complemented by sweet; tapenade softens and provides moisture; bread should be warmed but not dried; thus the sandwich becomes a simple way of saying many excellent things, including finding a complexity of flavours that can thrill in just one bite. AUTHOR: Alessandro Frassica runs a quality sandwich shop in the heart of Florence. Maria Teresa Di Marco is one of the authors of the Italian foodblog La cucina di Calycanthus. SELLING POINTS: . A real taste of Italy! . Alessandro Frassica's pan'ini feature the best of Italian ingredients and raw foods from the best possible producers . A pan'ino is not just a random object - the sandwich finds a complexity of flavours that can thrill in just one bite 245 colour and 5 b/w images Alessandro Frassica's pan'ini are real masterpieces. The best possible combination of Italian ingredients creating a complexity of flavours that can thrill in just one bite. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.

Hardcover. Zustand: NEW. Hardcover. The closest Italy comes to fast food, the panini is perfect for anytime dining: at home, for lunch at work or school, as a snack, or picnic fare. Located just steps from the Uffizi Gallery in Florence, Alessandro Frassica's 'Ino is celebrated for its gourmet panini - simple sandwiches that here are elevated to an art form. The choice and combination of ingredients, the quality of the bread, and attention to preparation are the hallmarks of Frassica's panini. Here this charismatic chef selects forty-five of his favourite vegetarian and vegan recipes, fully illustrated in colour, and adapted for easy preparation in the home kitchen. AUTHOR: Alessandro Frassica runs a quality sandwich shop in the heart of Florence. SELLING POINTS: . Enjoy the taste of Italy, and Tuscany in particular, conveyed by this colourful book showing simple sandwiches, that are packed with flavour, made with vegetarian and vegan healthy ingredients . Contains 45 recipes 140 colour images Presenting 45 recipes for simple sandwiches made with vegetarian and vegan ingredients, but packed with the flavours or Italy. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.

Hardcover. Zustand: NEW. Hardcover. This book is the fruit of a collaboration between Lydia Capasso, food writer and lifelong ice cream lover, and Simone De Feo, passionate expert ice cream maker, who make it possible for anyone to make good ice cream at home. You don't necessarily have to buy a scrumptious ice cream for it to be delicious; ice cream is quick and easy to prepare and can be a perfect ready solution to round off a meal. This book doesn't just talk about ice cream, it also conveys the essence of family and memories, especially those linked to childhood. Quality of the ingredients is one of the most important aspects of preparation; by using only excellent seasonal and local ingredients, ice cream becomes a narrator for its local area and has the power to tell entire stories on your palate. Devotion to tradition is the solid basis for creativity and a taste for innovation; this is the authors' philosophy. As a result, their ice cream is digestible, not too sweet, balanced in the mouth and able to leave the palate clean, as the highest Italian artisan tradition dictates. AUTHORS: Lydia Capasso was born in Naples, lives in Milan and is madly in love with both cities. She is a restaurateur with a penchant for eating, cooking and recounting culinary tales. She writes for the main Italian newspaper Corriere della Sera and for many food magazines. Simone De Feo manages the Cremeria Capolinea ice cream parlour in Reggio Emilia (Italy). Awarded three cones in the Italian Gambero Rosso Ice Cream Parlour Guide, and top of the 2016 best Italian Ice Cream Parlours, he offers expert advice in the world of food and wine. SELLING POINTS: . The best book about making great ice cream at home, using amateur equipment, and showing you how quickly and easily you can prepare a perfect ready solution to round off a meal . Two Italian authors are a real warranty of success 105 colour illustrations This book is the fruit of a collaboration between Lydia Capasso, food writer and lifelong ice cream lover, and Simone De Feo, passionate expert ice cream maker, who make it possible for anyone to make good ice cream at home. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.

Paperback. Zustand: new. Paperback. Bread making is a skill, but it is also a pleasure, rooted in traditions that have nurtured generations. Sourdough, pasta madre in Italian, is one of bread-baking's most popular variations with its signature tang and unique health benefits. It is also one of the easiest and most natural, its starter made from flour, water, and time. Riccardo Astolfi has mastered the art of baking with sourdough and here collects 90 taste-tested recipes for breads, as well as sweets and savories such as brioche, sweet buns, traditional panettone, pancakes, bagels, pizza and more. Each recipe calls for organic and locally available ingredients, and is tested for the home kitchen. AUTHOR: Riccardo Astolfi initially studied engineering, but his passion for food became so all-consuming he finally turned to it full-time. He produces and sells organic food products, and regularly writes for various food magazines. SELLING POINTS: . A book about the pleasure of baking your own bread using natural sourdough and healthy ingredients . Includes 90 taste-tested recipes 175 colour images A book about the pleasure of baking your own bread using natural sourdough and healthy ingredients. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.

Hardcover. Zustand: new. Hardcover. Green with envy; red-faced with embarrassment; in a blue mood; or in the pink: Colour "speaks" well before words. And Pantone is the renowned authority on colour and colour communication, known to artists, designers, art directors, businesses and students around the world. Central to their understanding of colour are the subtle cues that affect how we relate to our environment and each other. Now, in collaboration with Italy's premiere cookbook publisher, Pantone brings its expertise on the relationship between colour and mood to the subject of food. Fifty-six step-by-step recipes are gathered around eight colours and their variations, including: Yellow (Tarte Citron); Magenta (Sea Bream Tartar with Rose Petals); Green (Savory Asparagus Tart); Blue (Salad with Borage Flowers); Purple (Fox Grape Pudding); Orange (Tandoori Chicken with Basmati Rice); Red (Round Meringue with Wild Strawberries); and Brown (Coffee Semifreddo). Each recipe collection is introduced with an essay by a Pantone colour expert on that colour's mood-food connection. And each recipe is styled to perfection and photographed in Pantone's full-colour glory. Added features include 40 suggested menus combining colours for occasions (brunch, a children's party, happy hour, a dessert buffet); cuisines (Italian, Mediterranean, Japanese, French); meals for every season; and many other themes. Also included is an extensive guide to necessary equipment, utensils and ingredients. And 50 hand-drawn colour how-to sketches demonstrate styling and presentation techniques for preparing dazzling dishes in the home kitchen. With a sleek modern layout and design, Pantone Foodmood is bound in chic, black die-cut board. The ultimate concept cookbook - perfect for gift-giving - it will be coveted by cooks, food-lovers, Pantone devotees, and all those who love books beautifully made. SELLING POINTS: . Celebrates the Pantone Matching System in an unusual environment: the kitchen. Delicious, easy-to-cook recipes that will impress you and your guests . Includes 56 recipes . A must-have for professionals from the world of designers, architects, graphics and publishing 121 colour images Presenting 56 easy-to-cook recipes that celebrate the Pantone Matching System (R) in the unusual environment of the kitchen. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.