Beautiful books celebrating Italian cuisine to treat yourself to for the end of year celebrations and even after. The France PIzza selection does not only contain books on pizza but on all Italian gastronomy.
The Cuisine of the Italian Lakes
By Catherine Roig, photos Emanuela Cino. Ed Hachette Cuisine. 400 pages. September 2024. €35.
If the splendors of Lakes Como or Garda are as famous as those of Rome or Venice, who knows their culinary specialties? In this book, part guide to good addresses, part collection of recipes, Catherine Roig, gastronomic journalist and Emanuela Cino, photographer share their gourmet adventures around the transalpine lakes. Throughout 400 pages of reporting that makes you want to travel, The Cuisine of the Italian Lakes pays homage to the fabulous products of the north of La Botte (cheeses, cold meats, polenta, fish, wines, etc.) and introduces you to the deliciously comforting recipes of this little-known region. A new look at Italian cuisine.
Culture Streetfood
By Marcelle Ratafia. Ed Marabout. 352 pages. October 2024. €39.
A generously illustrated encyclopedic book, dedicated to the iconic dishes of the street food around the world. It is signed. For each of the 100 recipes chosen, the author provides the original recipe, its history, the keys to its success and what it tells us about its country of origin. It also offers all its variants, its iconic sales locations and sometimes dizzying figures.
Fish, Cooking fish from Marseille to Tokyo
¨By Sylvain Roucayrol & Delaney Inamine. Ed du Chêne. December 2024. 336 pages. €39.90 –
Chef Sylvain Roucayrol and Delaney Inamine embark on deciphering 6 port cities and their culinary identity. In this book, they share 70 recipes and as many addresses for living and eating “by the seas of the world”. This gastronomic travel guide offers everything you need to know about sea urchins, bottarga, cod and even Dungeness crab. The 2 authors invite us to discover incredible addresses in Marseille, Barcelona, Lisbon, Naples, Tokyo and San Francisco. Finally, they share simple and delicious recipes that feature seafood while respecting the seasons: tarama and peperoncino oil, crab mayonnaise with yuzu, Udon, clams, and broth, gambero rosso…
Pellegrino ARTUSI, Science in cooking and’art of eating well translated from the’Italian and annotated by Stéphane Solier and Alessandra Pierini. Published on October 20, 2023 by Editions de L'Épure. Preface ofAlberto Capatti. 784 pages, €32.
This book was published last year and we also interviewed Alessandra Pierini here. It’s such a beautiful book that you really should acquire it for yourself or those you love.
Written in 1891 by the writer and gastronome Pellegrino Artusi, this famous Italian cookbook has always been in Italy the bible of family cooking, cooks, gastronomes and professionals. It brings together 790 recipes collected during Artusi's numerous travels or sent by his correspondents from all over Italy. Most have been enhanced with advice and comments after being tested by the author and his cooks. The first work to include recipes from different Italian regions in a single volume, it laid the foundations of a national cuisine, in a newly reunified Italy. It is also considered the driving force for the diffusion of the Italian language throughout the national territory. Translated into numerous languages, this masterpiece of Italian cuisine and table service has sold more than 1 million copies. For this French edition, Italian cuisine specialists Alessandra Pierini and Stéphane Solier offer a new translation but above all keys to readers: a loving portrait of the author and his literary tastes, a deciphering of his method and his literary traits. mood and humor, a practical notebook to facilitate entry into its recipes and ingredients, historical and linguistic notes…
Discover the interview with Alessandra Pierini on www.francepizza.fr
Café, the great epic
By Michel Barel and Christophe Montagnon. Coll. Beautiful books, Ed Quæ. 128 pages. October 2024. €26.
The third most consumed drink in the world, coffee punctuates the day and represents a moment of conviviality, relaxation, indulgence… How does this unique beverage, which arrived in Europe in the 17th century, reach our cup? The history of the coffee tree, its dissemination, its cultivation, the different stages of transformation of coffee cherries, invite you on a journey to Africa, Arabia, Asia, Latin America and even the tropical islands. Visiting family plantations or large roasting companies, meeting merchants and traders, the authors accompany the journey of these seeds. Thanks to the chemistry of molecules, they unlock the secret of coffee aromas revealed during the different stages of fermentation and roasting, until the ideal cup is prepared.
Bread and the sacred, the adventures of a panophile
By Jean-Philippe de Tonnac. Ed Guy Trédaniel. 224 pages. September 2024. €18
Author of around thirty works, Jean-Philippe de Tonnac had a revelation at the age of 22 when he joined a baker in Tetouan, Morocco. The bread “began to beckon” says the one who felt called. 20 years later, he passed his CAP as a baker and published Universal bread dictionary (Robert Laffont, 2010) and Azyme (Actes Sud, 2016), novel recounting the last meal of Jesus. Anatolia, Greece, Türkiye, Israel, France, Belgium, Peru, Japan…the author offers a true travel story in which each chapter is a station and asks an essential question: for us who have been bread eaters for centuries, who have loved it until to place it on the altar, in the temple, what exactly are we eating when we eat bread?
