• A real taste of Italy! • Alessandro Frassica's pan'ini features 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 flavors that can thrill in just one bite 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 short-cut, 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, 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 flavors that can thrill in just one bite. Contents: Introduction; Classic pan'ini; Vegetarian pan'ini; Fish pan'ini; Ingredients; Bread.

The Pan'ino

Cookbooks, Food & Wine

Frassica, Alessandro

Di Marco, Maria Teresa

Main Courses & Side Dishes

Guido Tommasi Editore

<ul>
<li>A collection of traditional, seasonal recipes and a guide to the area's top food markets</li>
<li>The story of farmers' markets and market days held in Tuscan towns and villages</li>
<li>Presents traditional recipes characteristic of the places visited</li>
</ul>Tuscan cooking lives in the region's homes and gardens, its small shops and market stalls. With From the Markets of Tuscany - A Cookbook, at once a collection of traditional, seasonal recipes and a guide to the area's top food markets, Giulia takes readers on a journey through her beloved Tuscany, exploring famous places but also more remote areas - from Florence's urban streets and enchanting Volterra to mountainous Garfagnana and the wilds of Lunigiana, the gentle rolling hills of Val d'Orcia, and the vineyards and olive groves of Chianti. Through photographs, words and recipes, Giulia tells the story of Florence's historic markets, local organic farmers markets, and the weekly market days held in Tuscan towns and villages. She also explores Tuscany's coastal fish and seafood markets, together with the roadside vendors of the Maremma area, with their vibrant fresh fruit and vegetable stands. With each encounter, Giulia delves into the stories of Tuscany's food markets, drawing on memories and recipes that taste of home. Contents: Introduction; Food markets in Tuscany; Typical Recipes.

From the Markets of Tuscany: A Cookbook

Scarpaleggia, Giulia

Regional & International

<ul><li>A book about the pleasure of coming back to the kitchen to celebrate Christmas, finding time to stay with your family and friends</li></ul>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 potpourri. Contents: Introduction; Recipes; Stories.

Christmas at Last!: Holiday Recipes and Stories from Italy

d'Aubergine, Sabrine

Reference

A book about the pleasure of baking your own bread using natural sourdough and healthy ingredientsIncludes 90 taste-tested recipesBread 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. Contents: Introduction; Everyday recipes (breakfast, snacks and pizzas); Festive recipes.

Sourdough: A Complete Guide and Recipe Book

Astolfi, Riccardo

Baking

Christmas baking

Csaba dalla Zorza

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: 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. 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. 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 images

The Book of Ice Cream

Capasso, Lydia

De Feo, Simone

Kitchen Appliances

* Pantone is the world's foremost authority on color* Pantone Foodmood includes fifty-six delicious, kitchen-tested recipes using color and eye-appeal as the organizing principle* Pantone is known for its The Color of the Year, which receives major press attention around the world. Ultra-Violet is 2018's Color of the Year and is used as endpapers in this gorgeously designed and produced cookbook as much a beautiful object as it is a book* Pantone Foodmood is a must-have for cooks who want to bring more artistry to their repertoire, as well as by devotees of the brand, and professionals in fashion, interiors, architecture, brand management, product and graphic design, and publishing* Back matter includes dozens of mix-and-match recipes for all types of occasions and seasonsNow, in collaboration with Italy's premiere cookbook publisher, Pantone brings its expertise on eye-appeal into the kitchen. Fifty-six step-by-step recipes are gathered around eight colors 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 color expert, and each is styled to perfection and photographed in Pantone's full-color glory.Added features include 40 suggested menus combining colors 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. Fifty hand-drawn color how-to sketches demonstrate styling and presentation techniques for creating delicious feasts for the eyesWith a sleek modern layout and design, Pantone Foodmood is perfect for gift-giving. It will be coveted by cooks, food-lovers, Pantone devotees, and all those who love books beautifully made.

Pantone Foodmood

Cooking Education & Reference

* Ninety-four delicious recipes for Italy's answer to fast food* Chef Alessandro Frassica emphasizes the use of fresh ingredients in imaginative combinationsWhat 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.

The Pan'Ino

Marco, Maria Teresa

* Enjoy the taste of Italy, and Tuscany in particular, conveyed by this colorful book showing simple sandwiches, that are packed with flavor, made with vegetarian and vegan healthy ingredients* Contains 45 recipesThe 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 favorite vegetarian and vegan recipes, fully illustrated in color, and adapted for easy preparation in the home kitchen.

Veggie Pan'Ino

Cooking by Ingredient

* 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 successThis 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.

Feo, Simone De

See the best price to sell, buy or rent books by the Guido Tommasi Editore publisher. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Guido Tommasi Editore

See the best price to sell, buy or rent books by the Guido Tommasi Editore publisher. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

The Pan'ino

From the Markets of Tuscany: A Cookbook

Christmas at Last!: Holiday Recipes and Stories from Italy

Sourdough: A Complete Guide and Recipe Book

Christmas baking

The Book of Ice Cream

Pantone Foodmood

The Pan'Ino

Veggie Pan'Ino

The Book of Ice Cream