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The heart of every great city is its market, and for Barcelona that
place is the world-famous covered market, La Boqueria. In this book
of recipes, photographs, and stories, the 2500 square metre (around
27,000 square feet) market with over 300 stalls comes to life. Maps
that show hard-to-find places, insider recommendations,
mouth-watering recipes, and culinary history make for a must-have
book to accompany a visit, or to prepare some of the wonderful
dishes that can be found here. This journey into the universe of
the Boqueria, where the top chefs in the city shop every day,
brings together the love of food and this fabled city.
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The Pan'Ino (Paperback)
Maria Teresa di Marco, Alessandro Frassica
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R524
R418
Discovery Miles 4 180
Save R106 (20%)
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Ships in 12 - 17 working days
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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 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.
Tuscany is home to Florence, the Renaissance, stunning landscapes,
great wines - and food. Simple, slow cooked, made with the finest
ingredients, locally sourced. Maite and Marie collect 30
traditional recipes, combined with 40 of Mau's delicious
photographs, and published at an affordable price. Now the best of
Tuscan food is within easy reach of any home cook.
Sicilian cuisine is known as curtigghiu - of the courtyard - with
recipes passed from door to door and from generation to generation
by word of mouth. Influenced by the endless crossing of cultures
that is Sicily's history, its food is as rich in tradition as it is
in taste. Here this mingling of Europe, Italy, the Middle East and
North Africa is celebrated in 30 recipes chosen by Maite and Marie
and photographed - both landscapes and finished dishes - by Mau.
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