Alfonso Iaccarino

Cookbooks, Food & Wine

Iaccarino, Alfonso

Celebrities & TV Shows

Bibliotheca Culinaria

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

Pasta

(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

Three Star Michelin chef Heinz Beck is not one to underestimate a first impression. He welcomes guests to Rome's famed La Pergola restaurant with 'amuse bouches' that never fail to surprise and delight. Prepared with the same meticulous attention that is lavashed on every other course, these inviting little bites communicate Beck's philosophy in miniature form, the elements of his signature style - creative presentation, contrasting textures and extraordinary lightness - are clearly evident, even when he is working on such a small scale. In this book Beck offers over forty recipes for his favorite finger food in forms ranging from the classic (bruschette, kebabs) to the inspired (cones, spoons, shots). Superbly photographed by Janez Puksic, these images demonstrate that even a tiny portion can make an enormous visual impact, riveting a diner's attention even before he takes a single bite.And after that fatal first encounter there is no turning back. Cheese Pralines with Caviar, Lemon Ginger Sardines, Shallots Stuffed with Venison Ragout, Won-Ton Bundles with Tuna and Peppers, baccalà Foam with Olives and Tomatoes, lemongrass granita with Scampi and Avocado. Each and every one is utterly irresistible.

Finger food. Ediz. inglese

Uno degli chef più innovativi si confronta con l'ingrediente principe della cucina italiana, il formaggio che trasforma tutto quello che tocca, dal più umile ortaggio al più maestoso primo piatto. Ironico, irriverente, ma anche profondamente consapevole del ruolo fondamentale di questo alimento, Bottura offre una selezione di ricette che spaziano sia dall'antipasto al dessert, ma in un modo del tutto inaspettato.

Parmigiano reggiano

Bottura, Massimo

Cooking by Ingredient

Macaron. Ingredienti, tecniche, ricette

Maréchal, José

Desserts

Crème brulée. La ricetta originale & 38 varianti

José Maréchal

Charlotte Lascève

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