Menu Per 4 Stagioni : Invenzioni Gastronomiche E Divagazioni Culinarie Tra Firenze E Parigi
Respecting seasonal periodicity is well known makes cooking healthier, more tasty, and more enjoyable, but the pleasure is not complete without some new idea in our plates, without a touch of elegance, without the skill of preparing a table, which changes a good morsel into a delicacy, a family meal into a happy banquet, an invitation between friends into a feast for the palate, the sight and the heart.Preceded by an essay by Enrico Colle on the art of laying a table, here is a wonderful parade of menus, four for each season, complete, well balanced, well structuralized. Under the auspices of Catherine of Medicis, she who bounded Florence to Paris (Cristina and Laetitia's towns) in a knot of culinary knowledge and culture of the taste, the delicious essence of each season of the year translated into gastronomical excellence, but without losing sight of simplicity, concreteness, convenience, original combinings in impeccable recipies, clear, linear, proved and tried again for the certainty of the result, accompanied by suggestions for the preparation and the presentation.
- Paperback | 166 pages
- 206 x 238 x 18mm | 698.53g
- 17 Jul 2012
- EDIZIONI POLISTAMPA
- Florence, Italy
- colour illustrations, colour line drawings