Il cuoco universale. La cultura nel piatto

Amedeo Sandri, Maurizio Falloppi
Nuova Editrice Periodici Italiani

AA.VV.
Tammi

Michel Pierre, Antonio Mazzitelli
Lizard Edizioni

Culinary Institute of America
Van Nostrand Reinhold company

The new edition of this superb reference contains additional information on such management issues as cost control, waste control, inventory, and pricing strategies, and covers such new topics as environmental impact and professional behavior. New chapters feature vegetarian recipes, international cuisine, and sandwiches. 1,400 color photos.

Alessandro Formenti, Cristina Mazzi
Arnoldo Mondadori Editore

A cura di Piero Sardo
Slow Food Editore

Claudio Sadler
Giunti

Milka Belgrado Passigli
Casa Editrice Giuntina

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

Hsiao Chin, Mirella Miotti
Gabriele Mazzotta Editore

Elvezio Grassi
Cappelli Editore