304 pp - Bibliotheca Culinaria

Tools for Food

ilaria sacchi — Mon, 31 Jan 2022 10:14:07 +0000

Tools For Food esplora la storia di 250 dei nostri articoli da cucina più amati e intriganti e come hanno cambiato il nostro modo di vivere. Dai bracieri mongoli del 12° secolo, alle forbici cinesi del 17° secolo, dagli
amati contenitori per alimenti Tupperware^® all’iconico spremiagrumi Alessi^®, questo viaggio culinario copre sia oggetti molto familiari sia quelli meno conosciuti.
Dagli strumenti primitivi agli oggetti di alta fascia ideati da marchi internazionali, l’autore esplora un mondo di attrezzi e l’influenza che hanno avuto, nel corso dei secoli, su cosa e come cuciniamo, mostrando somiglianze e diversità attraverso i tempi e le culture. Dalle necessità di base agli oggetti di design, ogni immagine è accompagnata da un testo che ne dettaglia l’origine, oltre a fatti interessanti sul suo rapporto tra cultura e cucina.

L'articolo Tools for Food proviene da Bibliotheca Culinaria.

So good 27 – January 2022

ilaria sacchi — Wed, 12 Jan 2022 09:14:52 +0000

In questo numero:
Will Goldfarb, Haute pâtisserie in paradise
Mauro Pompili & Maya Sittisuntorn, Complex, beautiful and friendly
Philipe Vancayseele, Play and taste
Luis Amado, Safe flavors, ‘go wild’ shapes
Alexis & Manuel Bouillet, Thinking out of the box
Chong Ko Wai, Creativity or improvisation?
Jesús Escalera, Relaxed patisserie
Javier Guillén, Nonconformist
Maxime Gilbert, The culinary appeal of tarts
Jiro Tanaka, Be as creative as a pastry chef
Fabrice Danniel, Pleasure must change
Paola Chang, Third culture
Paco Pérez, A new skin
Dimitri Fayard, The highly trained trainer
Alexandr Donskov, A ‘brightness’ in the gateway to Asia

Tidbits

MILLEFEUILLE CHALLENGE
Francisco Migoya, The accordion
François Perret, Road inspiration
Dimitri Fayard, Mille feuille to the third power
Olivier Fernández, Twice inverted

Tanguy Coelis
A 100% artisan success

David Chamorro & Xavi Donnay
Aromas to the maximum

L'articolo So good 27 – January 2022 proviene da Bibliotheca Culinaria.

So good 26 – July 2021

ilaria sacchi — Thu, 08 Jul 2021 08:23:11 +0000

In questo numero:

SAINT HONORÉ turns 175 years old

Dinara Kasko Riding the waves
Jérémy del Val Breathing in a new aroma
Saray Ruiz Upside down, inside out
Zhou Xiaohu Saint Honoré tree
Rasmus Munk Stirring up the diner
Christophe Adam The genie grows
Nina Métayer Unstoppable progression
Gonzo Jiménez ‘Miette et Chocolat’ where magic happens
Zhou Xiaohu Devil is in the details
Jan Proot Renewing to remain at the top
Jiho Kim Embracing change
Roberto Cortez Floral sensitivity
Matthieu Atzenhoffer Competing to learn
Vicky Lau & Nocar Lo The charm of finding balance
Miko Aspiras Smoked, fermented and coagulated
Alexandre Fink Natural scenes
Szilárd Tóth & Csenge Dusha A trip to the heart of Hungary
Luciano García Connected with the land

ONLY COCOA, nothing more and nothing less

Andrey Dubovik & Ronya Belova Crowned with laurel
Frank Haasnoot Fruit is beautiful
Melissa Coppel Sensory journey
Kirsten Tibballs Sweet & savory
Emmanuel Ryon Homage

Tidbits

Jordi Farrés Dream of a heady chocolate
Files by Ramon Morató Much more than a pastry book

L'articolo So good 26 – July 2021 proviene da Bibliotheca Culinaria.

So good 25 – January 2021

ilaria sacchi — Mon, 11 Jan 2021 09:16:14 +0000

In questo numero:

COULANT. 40 years of the most magical dessert

Michel Bras From simplicity to genius
Cédric Grolet A melting heartbeat
Oriol Balaguer A balancing act
Emmanuel Ryon Two textures in one
Albert Adrià From cake to dessert
Lior Shtaygman Living nature
Charisse Dickens Diligence, discipline and perseverance
Attila Meinhart Reinventing naturalness
Patrik Szczepański The green sugar

25th ANNIVERSARY. Chocolate Academy BCN

Enric Monzonis Round cakes
Albert Daví Travel pastry
Josep Maria Ribé Spreads for a new gastronomy
Julien Dugourd Exclusivity with sea views
Raphaël Giot A pleasure which raises hopes
Vinesh Johny India inspiration
Masahiko Ozumi Exploring ultimate uniqueness
Curtis Duffy Breaking boundaries
Eric Ortuño Constant renovation
Hiroyuki Emori The sky is the limit to the variation of Tigre
Michel Eyckerman Artisan emblems

Tidbits

Ángel León & David Chamorro The sweet that came from the sea
Ivan Pascual The chocolate of two fermentations
Eunyoung Yun From Garuharu to the world
Antonio Bachour Bachour in a couple of bites

L'articolo So good 25 – January 2021 proviene da Bibliotheca Culinaria.

So good 24 – July 2020

ilaria sacchi — Thu, 03 Sep 2020 07:45:37 +0000

In questo numero:

Mark Welker, The four fundamentals
Ronny Emborg, The gastronomic side of fruit
Fusto Milano, A singular space for a unique creator
Jean-Thomas Schneider, Beyond titles
Francisco Migoya, Eyes wide open
Andrey & Ronya Dubovik, Love, passion and chocolate
Nina Tarasova, Puff pastry, start and finish line
Joaquin Soriano, Competitive personality, homey spirit
Nicolas Arnaud, Simple and safe
Lluc Crusellas & Marta Martín, The ‘so good’ generation
Akihiro Kakimoto, A combination to wow the world
Laurent Bichon, The lessons behind a beautiful photo
Richard Hawke, Naturally white
Florent Margaillan, Hyper-gourmand identity
Graham Hornigold & Heather Kaniuk, Crossing the bridge
Luis Amado, The sky is the limit
Alexei Grebenshchikov, Fresh from Russia
Andrea Coté, Light, familiar, meticulous
Tidbits
Grant Achatz, Fine dining and to-go food might seem like odd bedfellows but Chicago’s Alinea is proving otherwise

MAGIC SOUTHERN CONE
Pablo Baracat, ‘A photo must induce in people a connection between what they see and what they want’
Luciano García, Back to the origins
Gustavo Sáez, Gestures which define
Matías Risé, Tempting to change
Belén Melamed, Getting bored is not an option

L'articolo So good 24 – July 2020 proviene da Bibliotheca Culinaria.