nterest in Japanese food in North America has grown exponentially in the last fifteen years, moving well beyond sushi and sashimi. More and more people now appreciate the variety and complex tastes and textures of Japanese food, as well as its emphasis on fresh, seasonal ingredients, and...
Akrame est un cuisinier qui ne ressemble à personne. Il ne se contraint pas, laisse libre cours à son inventivité et marque les esprits par ses créations innovantes et résolument contemporaines. A travers des inspirations essentielles - noir, sensualité,...
For Rossella Rago, creator and host of Cooking with Nonna TV, Italian cooking was never just about the amazing food or Sunday dinner. It was also about family, community, and tradition. Rossella grew up cooking with her Nonna Romana every Sunday and on holidays, learning the traditional recipes of...
Die-cut notecards that look like pizza? Yes! With a choice of cheese, pepperoni, veggie, or Hawaiian slices—plus a sticker sheet full of extra toppings—all enclosed in a miniature pizza box, this collection provides all the fixings needed to share a slice of life with friends, family,...
An accessible introduction to the design of Italian food branding, packaging, advertising, and marketing, covering all of the most iconic Italian foods, from Nutella to Illy coffee.
This fascinating book delves into the innovative and visually stimulating world of top Italian foods. As the...
The antidote to the fast-food habit is relaxed dining, and this tempting collection of 88 Italian recipes just might turn the nation towards a more satisfying, less stressful way of eating, one reader at a time. Valentina Harris-the renowned author of Risotto! Risotto! and a leader in the burgeoning...
Ian Buxton's latest book explores the finest and rarest whiskies in the world: wonderful whisky you're dying to try but probably never will. These drams may be extraordinarily hard to find, impossible to buy or literally the sole survivor of a long-lost distillery - some are even priceless - but,...
