Yes. Bibliotheca Culinaria’s new website is finally up and running.
It was designed to provide you with services and information that we hope will prove useful. We did our best to work from the user’s point of view, whether a habitual purchaser or simply a curious browser trying to discover what’s new. We would be pleased if the site ended up on your list of bookmarks, becoming a place you return to in order to find answers, shop and exchange opinions with other readers (the comments function of the blog will be opening soon).
Below we’ve outlined the major upgrades, but do remember that we’re still growing. Day after day, you will discover that there are always more reasons for stopping at Bibliotheca.
1) ARTICULATED SEARCH by author, title (or portion thereof), series, price range or thematic category. You need only begin to type in a word and the predictive search function will quickly supply a list of items that match it. Searching has never been faster or easier.
2) IMPROVED VISUALIZATION due to the adaptive layout, so that navigating from a smart phone or tablet will be much easier than it was before. Book covers, text, buttons, icons: everything has been scaled up in order to make consultation relaxing and the viewing experience a pleasant one.
3) A BLOG If you take a look at our early posts, you’ll discover that we hope to explore more than recipes. Regular features will offer our particular perspective on ingredients and cooking techniques as well as interviews and profiles of creative types from authors to photographers to “artisans of taste”. Particular attention will be paid to technology and those companies and researchers who are transforming the kitchen into an increasingly “digital” space.
4) EXPANDED PRODUCT DESCRIPTIONS For books published by Bibliotheca Culinaria the “look inside” feature now provides a clearer view of selected internal pages as well as a recipe (with accompanying photo). Format, binding style, number of pages, illustrations, language options: all are listed and for our own technical books we also offer a look at the table of contents.
5) SUGGESTED FURTHER READING All book descriptions are accompanied by a quick visual reference to related titles. This feature will soon be expanded to include other types of products as well.
Those who decide to register will have access to additional features: a WISH LSIT to keep track of items of interest over time as well as a RECORD of all purchases made on the site.
Subscribers to our NEWSLETTER will receive advance notice regarding new releases, special offers and sales. If you’re unsure about whether or not you want to join the list, you can now consult several back issues from our homepage in order to assist your decision.
There are also advantages for professional associations and trade schools.
The CONTACT button will take you straight to the information you need to phone or write us. We’ve provided specific references for individuals as well as the representatives of companies, bookstores and other types of sales outlets.
The first step toward getting the most out of the site is to REGISTER. To our long-time users, we’re delighted to say “Welcome back”, but do remember that your personal information has not been transferred (for privacy reasons) from the old website. Please take a moment to re-register (you can use the same user name and password).
Place cards are usually employed for dinners involving eight or more. They’re actually quite useful for avoiding that embarrassing little pantomime that occurs when it’s time to be seated and no one wants to appear rude by being the first to choose a spot. The time spent on that awkward moment of hesitations and musical chairs …
Quando la temperatura sale, l’appetito vacilla. Stuzzicare il cliente svogliato non è facilissimo. Ecco qualche suggerimento per combattere l’inerzia estiva:
On January 30 the winners of the prestigious Gourmand World Cookbook Awards for 2014 were announced. Finger food in festa by Denis Buosi, published by Bibliotheca Culinaria, was awarded the prize in the category “Best Entertaining Cookbook” for Italy. Many thanks to Denis and the photographer Francesca Moscheni. Their combined talents have allowed us to add a much-appreciated citation to the honor roll …
Oh no, another blog. Another commercial enterprise trying to disguise its advertising as a conversation. Well, we hope not. Being involved with cookery books on a daily basis provides us with an excuse to explore a range of topics, but much of the research and debate that animates our office life never makes it into …
Bibliotheca Culinaria -your new website
Yes. Bibliotheca Culinaria’s new website is finally up and running.
It was designed to provide you with services and information that we hope will prove useful. We did our best to work from the user’s point of view, whether a habitual purchaser or simply a curious browser trying to discover what’s new. We would be pleased if the site ended up on your list of bookmarks, becoming a place you return to in order to find answers, shop and exchange opinions with other readers (the comments function of the blog will be opening soon).
Below we’ve outlined the major upgrades, but do remember that we’re still growing. Day after day, you will discover that there are always more reasons for stopping at Bibliotheca.
1) ARTICULATED SEARCH by author, title (or portion thereof), series, price range or thematic category. You need only begin to type in a word and the predictive search function will quickly supply a list of items that match it. Searching has never been faster or easier.
2) IMPROVED VISUALIZATION due to the adaptive layout, so that navigating from a smart phone or tablet will be much easier than it was before. Book covers, text, buttons, icons: everything has been scaled up in order to make consultation relaxing and the viewing experience a pleasant one.
3) A BLOG If you take a look at our early posts, you’ll discover that we hope to explore more than recipes. Regular features will offer our particular perspective on ingredients and cooking techniques as well as interviews and profiles of creative types from authors to photographers to “artisans of taste”. Particular attention will be paid to technology and those companies and researchers who are transforming the kitchen into an increasingly “digital” space.
4) EXPANDED PRODUCT DESCRIPTIONS For books published by Bibliotheca Culinaria the “look inside” feature now provides a clearer view of selected internal pages as well as a recipe (with accompanying photo). Format, binding style, number of pages, illustrations, language options: all are listed and for our own technical books we also offer a look at the table of contents.
5) SUGGESTED FURTHER READING All book descriptions are accompanied by a quick visual reference to related titles. This feature will soon be expanded to include other types of products as well.
Those who decide to register will have access to additional features: a WISH LSIT to keep track of items of interest over time as well as a RECORD of all purchases made on the site.
Subscribers to our NEWSLETTER will receive advance notice regarding new releases, special offers and sales. If you’re unsure about whether or not you want to join the list, you can now consult several back issues from our homepage in order to assist your decision.
There are also advantages for professional associations and trade schools.
The CONTACT button will take you straight to the information you need to phone or write us. We’ve provided specific references for individuals as well as the representatives of companies, bookstores and other types of sales outlets.
The first step toward getting the most out of the site is to REGISTER. To our long-time users, we’re delighted to say “Welcome back”, but do remember that your personal information has not been transferred (for privacy reasons) from the old website. Please take a moment to re-register (you can use the same user name and password).
Related Posts
Places everyone!
Place cards are usually employed for dinners involving eight or more. They’re actually quite useful for avoiding that embarrassing little pantomime that occurs when it’s time to be seated and no one wants to appear rude by being the first to choose a spot. The time spent on that awkward moment of hesitations and musical chairs …
Be cool
Quando la temperatura sale, l’appetito vacilla. Stuzzicare il cliente svogliato non è facilissimo. Ecco qualche suggerimento per combattere l’inerzia estiva:
Finger food in festa wins Gourmand World Cookbook Award
On January 30 the winners of the prestigious Gourmand World Cookbook Awards for 2014 were announced. Finger food in festa by Denis Buosi, published by Bibliotheca Culinaria, was awarded the prize in the category “Best Entertaining Cookbook” for Italy. Many thanks to Denis and the photographer Francesca Moscheni. Their combined talents have allowed us to add a much-appreciated citation to the honor roll …
We’re off!
Oh no, another blog. Another commercial enterprise trying to disguise its advertising as a conversation. Well, we hope not. Being involved with cookery books on a daily basis provides us with an excuse to explore a range of topics, but much of the research and debate that animates our office life never makes it into …