whatever you want to see her, when five people decided to start with something new and original, reason and impulse have their work cut.
In this particular case, then it turns out that it is not a case that five people have their own "these" five: two chefs, a journalist, a photographer and a psychologist. A crazy night of twenty years ago, the opening of a pub a few years later, clipped newspaper articles and even Facebook. When do these five people have crossed each other, for one reason or another. No love story, no job shared together. But if this book has been achieved, there is no doubt that something of themselves, each of them, read another.
Alessandra Locatelli
It 's the perfect synthesis of this book who wants to be many things: the history of certain food commodities, refined cookbook, pure art of food photography, story of the soul of a chef and a cook who tell in their choices, their tastes, desires to make their work more and more beautiful for them and for those who enjoy the fruit.
When a man and a woman is put in the kitchen probably the universe splits into two.
In private situations we usually divide the tasks and roles, sometimes to avoid conflict and competition. But in the kitchen of a restaurant, what happens? What approach should have a cook and a cook with raw materials from which the pot has to be born?
usually come into play several factors before choosing a type of rice or tomato, or any other ingredient that makes up the infinite gastronomic world, between a man and a woman is also a different feeling, a state of mind that is unleashed in an extraordinary creativity.
The draft of the book is based on this, the desire to tell the philosophy of the soul of a chef and a cook that have one thing in common: they have begun to stay in the kitchen as a boy, so great was the passion for what now it's their job.
The book begins by telling the story of professional Isa Mazzocchi (Palta the restaurant) and Claudio Cesena (Antica Osteria della Pesa), the two chefs protagonists of the project. Continues with the listing of 15 selected raw materials, such without the knowledge of chefs to develop recipes. The explanation of how the two chefs have come to the development of that particular recipe is the heart of the book, because it tells the story of "two souls in the kitchen." The story is
Alessandra Locatelli. The texts of the raw materials are by Luigi Franchi. The photographs of Fausto Mazza.
The book is 192 pages, full color, size cm. 21x21
In this particular case, then it turns out that it is not a case that five people have their own "these" five: two chefs, a journalist, a photographer and a psychologist. A crazy night of twenty years ago, the opening of a pub a few years later, clipped newspaper articles and even Facebook. When do these five people have crossed each other, for one reason or another. No love story, no job shared together. But if this book has been achieved, there is no doubt that something of themselves, each of them, read another.
Alessandra Locatelli
It 's the perfect synthesis of this book who wants to be many things: the history of certain food commodities, refined cookbook, pure art of food photography, story of the soul of a chef and a cook who tell in their choices, their tastes, desires to make their work more and more beautiful for them and for those who enjoy the fruit.
When a man and a woman is put in the kitchen probably the universe splits into two.
In private situations we usually divide the tasks and roles, sometimes to avoid conflict and competition. But in the kitchen of a restaurant, what happens? What approach should have a cook and a cook with raw materials from which the pot has to be born?
usually come into play several factors before choosing a type of rice or tomato, or any other ingredient that makes up the infinite gastronomic world, between a man and a woman is also a different feeling, a state of mind that is unleashed in an extraordinary creativity.
The draft of the book is based on this, the desire to tell the philosophy of the soul of a chef and a cook that have one thing in common: they have begun to stay in the kitchen as a boy, so great was the passion for what now it's their job.
The book begins by telling the story of professional Isa Mazzocchi (Palta the restaurant) and Claudio Cesena (Antica Osteria della Pesa), the two chefs protagonists of the project. Continues with the listing of 15 selected raw materials, such without the knowledge of chefs to develop recipes. The explanation of how the two chefs have come to the development of that particular recipe is the heart of the book, because it tells the story of "two souls in the kitchen." The story is
Alessandra Locatelli. The texts of the raw materials are by Luigi Franchi. The photographs of Fausto Mazza.
The book is 192 pages, full color, size cm. 21x21
The release is expected by December 10, 2009
For reservations 0523/592859
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