MANUELS - Page 12

Patricia Seligman
Tecniche nuove

Peter Beales
Nicola Zanichelli Editore

Severino Gattinara
Editore Ulrico Hoepli

Guide Michel Aurer
Editions Camera Obscura

Maddalena Galliani
Tecniche nuove

Alfredo Lamberti
Be-Ma editrice

Fulgido Pomella
Priuli & Verlucca editori

Giuliana Bonomo
Arnoldo Mondadori Editore

Sandro Ciotti
Editrice Corponove

Ruggiero di Castiglione
Editrice Atanòr

Gigi Garanzini
Mondadori

Onorato Arisi, Corrado Ori Tanzi
Libreria dello Sport

Robert Held
Acquafresca Editrice

Giorgio Casadio e Luigi Manconi
Il PiùLibri

Gaetano Frisoni
Editore Ulrico Hoepli

Giovanni Ballarini
Calderini

Milka Belgrado Passigli
Casa Editrice Giuntina

Clemente Polacci
Banco S. Geminiano e S. Prospero

Jenny Springer
M. O. Groh, Carlo Moscheni

Roberto Gaidano
Altromondo

Dopo gli allarmi sugli alimenti, relativi ai residui di pesticidi, al vino al metanolo, al cibo di Frankenstein, alla mucca pazza, e via di seguito, questo libro cerca di aggiornarvi, nel modo più semplice possibile, sulla filiera agro-alimentare tra agricoltore e consumatore, che si allunga e si complica sempre più. L'agricoltura è molto progredita, ma pochi lo sanno. Cos'è l'agricoltura oggi? Come si è evoluta e cosa impiega? Cos'è il contoterzismo? I vari tipi di agricoltura, da quella tradizionale a quella biologica o integrata. Vengono forniti elementi sicuri ed aggiornati sulle procedure e sulle normative relative alla qualità e sicurezza degli alimenti.

Beppe Conti
Graphot editrice

Gill Davies
Editrice L'Airone

Joan Nathan
Knopf Doubleday Publishing Group

This rich tapestry of more than three centuries of Jewish cooking in America gathers together some 335 kosher recipes, old and new. They come from both Sephardic and Ashkenazic Jews who settled all over America, bringing with them a wide variety of regional flavors, changing and adapting their traditional dishes according to what was available in the new country.

What makes Jewish cooking unique is the ancient dietary laws that govern the selection, preparation, and consumption of observant Jews. Food plays a major part in rituals past and present, binding family and community. It is this theme that informs every part of Joan Nathan's warm and lively text.

Every dish has a story–from the cholents (the long-cooked rich meat stews) and kugels (vegetable and noodle puddings) prepared in advance for the Sabbath, to the potato latkes (served with maple syrup in Vermont and goat cheese in California) and gefilte fish (made with white fish in the Midwest, salmon in the Northwest, haddock in New England, and shad in Maryland). Joan Nathan tells us how lox and bagels and Lindy's cheesecake became household words, and how American products like Crisco, cream cheese, and Jell-O changed forever Jewish home cooking.

The recipes and stories come from every part of the U.S.A. They are seasoned with Syrian, Moroccan, Greek, German, Polish, Georgian, and Alsatian flavors, and they represent traditional foods tailored for today's tastes as well as some of the nouvelle creations of Jewish chefs from New York to Tuscon.

When Jewish Cooking in America was first published in 1994, it won both the IACP / Julia Child Cookbook Award for Best Cookbook of the Year and the James Beard Award for Best Food of the Americas Cookbook. Now, more than ever, it stands firmly established as an American culinary classic.

Luigi Borzini
Rizzoli