This book has just published the publisher I work with. My contribution, in fact, is limited to three shots, because (for now) I write about economics, and no kitchen.
But the book very much and I want to talk.
The authors are two young journalists (and a Genoa Savona) lovers of good food and good wine, you are "sacrificed" for a few months, going around taverns, restaurants, wineries and producers of Liguria to sample, photograph and chatting with Who really makes the cooking of Liguria.
It came out a book, I think, very nice. Not the usual collection of recipes, now there are too many, but a book of stories and anecdotes that tell the Liguria through its products and dishes. Those known throughout the world and those that only few know because maybe they are tied to small "piece" of land, or are part of traditions at risk of extinction. It 'true that I do not know what the kitchen should in my region, but many of these dishes I had never even heard of!
In the book, as I said, they are not actual recipes, but there are, scattered here and there, several "tips" useful for the preparation of the dishes, and other records that explain how the overlap of traditions and their stratification in the time and locations have changed the original recipe or have created many variations, which cause, for example, that the buridda has very different ingredients depending on whether the taste is in Genoa, Savona and in eastern Liguria. Also, since it is not obvious yet find the restaurant that prepares the fried sticks (which would skewers crispy meat, mushrooms and vegetables), or the bakery that sells the fungus (a typical cake of val Magra made of apples, pears, pine nuts and candied fruit), at the bottom of each card is a quick guide that shows where you can taste or buy different products.
The book is written in collaboration with Slow Food (with 10% of the proceeds for the foundation of Mother Earth) and will be presented Slow Fish, April 20 .
A bit 'of info on the book will be within here or you can ask directly to me :-)
About Slow Fish, someone comes to us?
practical Small update: Since many of you are asking me how to buy the book outside of Liguria, I am told by the editorial staff that is enough to send an email to info@100prodotti.it to know the terms of payment and farsi spedire il libro direttamente a casa :-)
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