Xmas Gift 3 | Books (more or less) under the tree

by Tuesday, December 18, 2012

I made a trip to the library and, I admit, I was disappointed. We do a roundup of cookbooks the classfiche…

 

 

 

One day I happened to watch his program on The 7. “I do so to avoid the time again to keep it in the oven 2 hours”, ” I use the supermarket because you know that sucks or make it?!”… A big deal and I understand that continuous: Blessed is the symbol of the average housewife, “I know that sucks do to eat every day?”. No faults, but only differences: for us the kitchen is passion.

 

 

 

 

 

 

 

If you want to look cool use shallots??? Here it is that eventually the macho blood curl Louw of Masterchef. And then, shallot? If you want to look cool, I know, use the onion of Fuentes, or the piennolo tomatoes, the garlic from Sulmona… I.e., Cracco chef, Although they are one of the few Italian women who is not in love with you, from her I would expect some’ more effort in raising the culture media…

 

 

 

 

 

 

 

 

The apex of the trash in the library I think you touch this book: But how, We fight for years for equal, non-discrimination, equality and now tell me that there is a gay and a straight?! Please…

 

 

 

 

 

 

I bought it, but I do not recommend. As well as a Cookbook contains instructions for sweet and savoury dishes, soups and pasta, meat and fish, sauces, sauces and beverages, also here, in order deliberately chaotic, alternate reflections, recommendations, Tips and consolations for a rather varied situations and events among which you can move spilluzzicando: Aging, nervousness, insomnia, widowhood, virginity, Hen Parties, seduction, betrayal, enjoyment, pregnancy, male chauvinism, menstruation, just to name a handful… Many trivia. Nothing comes on.

 

 

 

Those that buy, are these books.

 

Hugh Johnson is the contemporary author who more than any other has contributed to the literature on wine. His previous books have been translated into thirteen languages and have sold over seven million copies. More than just a popularizer of wine culture Johnson is a literary giant who has enlightened and inspired a new generation of global oenophiles. The secret of its success is due to apparent ease: has the unique ability to get to the core of every issue with few words right justified, and to expose absolutely clear even the most difficult concepts. With him learning becomes fun. The original title of the book is The Story of Wine ', story and history not, i.e. rather than narrative history.

 

 

 

 

Around the end of the nineteenth century, the author of “Heart” organized with “Eleven friends”, professors including the names of Lombroso, Archangels, Lessona, a series of public lectures, that met with a great success, related to, Note, the wine. Each of the speakers addressed the topic Comparing, from time to time, wine legend, in letters, to pathology, Physiology, to chemistry, to Botany, to trade, the crime, poetry, the natural history. Daddy finally intervened by describing the psychological effects of wine on intelligence, the imagination, the feeling. A speech full of witty remarks, fun and fun on little weaknesses of us all.

 

 

 

 

Auguste Escoffier was the most famous French chefs, the man who has modernized and codified French cuisine, transforming France into the homeland of world gastronomy. His talent lies in revolutionary have understood the role that science would play in the culinary art, an art which was to endeavour to seek the simplicity and authenticity of the ingredients, avoiding adulteration. He achieved a synthesis between revolutionary passion but a little’ delusional by Carême, the Dodge misticheggiante operation of Adolphe Dugléré and professional and public enthusiasm of Urbain Dubois, with a creative talent and a sense of organization quite unique. Many its ricerte consigned to history: Peach Melba, Aurora Nymph thighs (frog legs), Salad Réjane, Mignonette Rachel quail. “Large kitchen Guide”, baptized with modesty by Escoffier “aide mémoire” (reminder), contains more than five thousand “formulas”, recipes that are still the basis of culinary art. All the great chefs of our time in the great Escoffier precursor, computer-assisted and simplifying menus and recipes. This is the only complete translation made in Italy, completely overhauled by Marco Guarnaschelli Gotti that updated terms, Glossary and quantity according to the contemporary professional practices and enhanced by the preface of Gualtiero Marchesi.

Bought, and I would recommend:

 

 

Maybe it's the book more interesting than mine 2012, I've already spoken here. For yourself and as gifts. Absolutely.

 

 

 

 

 

 

And then, I take inspiration from a photo posted on my facebook… Two years after exit, Sex and the wine is still in vogue… Look at my beautiful readers…

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