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There is always a need for new ones cooking books, because recipes are never enough, new ideas are always useful to make every day lunches and dinners special, but also because every food and every dish has a story that can inspirehelp us to divert attention from the routine, sometimes even make us dream.
You will realize this by browsing the gallery with the new cookbooks which in our opinion should not be missing from the summer shelves: many recipe books with easy, simple and fresh ideas, but also novels that revolve around the world of food and wine and biographies of giants who have marked the world of food and that we will never forget.
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1/11In the Weeds, Around the world and behind the scenes with ANTHONY BOURDAIN, Tom Vitale, (Giunti)
It was long awaited In the Weeds, the posthumous biography of Antony Bourdain: one of the most important protagonists of the contemporary food and wine world. It was written by his friend and colleague, co-star of the culinary tours, Tom Vitale who for sixteen years was behind the scenes of his television shows. An intense story, which describes a “super-man”, at times tragic and even grotesque, starts from that morning of June 8, 2018 in which the American TV star, and before that a great cook, decided to put an end to life of him.
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2/11The ascent of the giants, Francesco Casolo (Feltrinelli)
The one of Menabrea, the oldest beer in Italy, is one of the most fascinating stories of Italian entrepreneurship that now Francesco Casolo tells us in a beautiful book. The story starts in the mid-nineteenth century, from Monte Rosa, from the glaciers that Giuseppe and Carlo Menabrea (father and son) crossed on foot to trade wool and handicrafts in Switzerland. The beginning of a dream, of the intuition of bringing to Italy the beer that was then considered exotic, of transferring the family business to Biella, where the water “is better”: Menabrea started from here, and if become the company it is today is also thanks to great women, starting with Eugenia, who at the end of the 19th century, in a world of men, took over the company and made it what it is today.
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3/11The Cookbook Bible, Jenny Linford, Slow Food Editore
The Cookbook Bibleis a classic curated by Jenny Linford just released in an updated version with Slow Food Editore: to the advice on the titles that have made the history of world food publishing suggested by giants such as Alice Waters, Jamie Oliver, Mauro Colagreco but also Massimo Bottura it adds others with unpublished sections dedicated to great Italian brands. They are Massimiliano Alajmo, Enrico Crippa, Fulvio Pierangelini, Niko Romito and Nadia Santini, who offer personal advice on the books that have given meaning, inspiration and direction to their cuisine.
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4/11La Boqueria, Maria Teresa Di Marco (Guido Tommasi Publisher)
It is another of the nice surprises that await us in the bookstore La Boqueria (Guido Tommasi): the book that takes us to the belly of Barcelona, ​​its market, with the curious pen of Maria Teresa Di Marco and photos by Maurizio Maurizi. Symbol of a troubled and visceral love, it is the place to find everything – from the prawns of Palamos and the percebes from Galicia, the artichokes from the gardens of Sant Boi and the exotic fruit of Central America – and above all all: the people of Barcelona, ​​with their great stories. A place that must be known, and that must be discovered with patience: to do so, the author (in addition to many typical recipes) gives many tips to try between alternative routes and habits local.
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5/11Chemistry Lessons, Bonnie Garmus (Rizzoli)
Elizabeth Zott she is a woman like all those women who get up every day and face life, they do not give up despite the unexpected because even if they fall they get up again, who reinvent themselves, who some days survive but otherwise live great in their own way. She is beautiful, she is bright, fto chemistry in the 1950s in a world of males, and even falls in love with one of them. Now, we don’t want to reveal too much, but at least the reason why this novel we loved so much is among the cookbooks yes: since Elisabeth is one who perseveres, together with her formulas she ends up on television with a cooking program in which he invents his own way of cooking, together with formulas. He overturns the patterns, just as he proves he does in life. You will love her, cry and laugh with her. Hurray, Elizabeth!
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6/11Cakes, Christophe Felder and Camille Lesecq, (Bibliotheca Culinaria)
The pies are perfect balanceespecially modern ones, (entremets, beyond the Alps): multilayer, with alternating textures, from crunchy to creamy, for as many flavors with amazing combinations. True works of art, and after all the book that celebrates them is too: Cakes (Bibliotheca Culinaria), by Christophe Felder and Camille Lesecq, two superstars of French pastry. With 40 modern cakes of the most varied shapes, always wonderful and creative, they guide us in a very sweet world made of precision, creativity, professionalism.
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7/11The Green Kitchen, Lucia Papponi (Fabbri Editore)
If you are also passionate about the foragingthe search for edible wild plants and fruits to use for good and sustainable recipes, the new book to read is The Green Kitchen (Fabbri Editore) written by the expert naturalist specialized in ethnobotany Lucia Papponi. It is full of tips to make foraging the protagonist of everyday cooking with 80 recipes that include more or less known spontaneous herbs and seasonal vegetables, balanced from a nutritional point of view, with cooking methods that maintain the nutrients of the food, and full of taste. Examples?
Parsnip cake, almonds and yogurt, Fried rutabaga like chips and spicy vegan mayonnaise, Fusilloni with black cabbage pesto, almonds and crusco pepper. If you want to try your hand there are also 12 starred dishes signed by chef Mariangela Susigan. -
8/11Good mood at breakfast, Martina Russo (Cairo)
If the day starts well, the rest is downhill: for this, but not only, Martina Russowinner of Bake OFF Italia, has thought of a perfect book, entitled Good mood at breakfast. It is a book that reminds us how important it is to love each other even by eating the things we like and dedicating moments all to ourselves, like an appointment with a dessert as soon as you wake up. For this the author proposes 50 beautiful and easy recipes that energize, are greedy, turn the day.
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9/11Weaning without worries, Francesca Ghelfi (Vallardi)
Eating well means living well, and it starts as a child. Indeed, from very young. The nutritionist reminds us Francesca Ghelfiwith Carefree weaninga book with 50 recipes for the whole family that, in addition to recommending balanced and very tasty dishes that help children (and us) to learn to eat properly, guides us in the delicate phase of weaning with many practical tips supported by the most recent scientific studies.
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10/11Butterflies in the stomach, Lulù Gargari (Gribaudo)
With the right ingredients, and some technical knowledge, you can create masterpieces that make butterflies come to your stomach: this is where the book of Lulu Gargariyoung chef (who you may also remember because she was Livietta di Try it again Prof!) with a diploma from Alma, the international school of Italian cuisine, and with a respectable path that, among others, has also led her to the starred cuisine of Seta, the kingdom of Antonio Guida at the Mandarin Oriental in Milan. Proposes recipes for all tastesi, which feed and solve a lot of situations, from the dessert for a last minute dinner to the single dinner, all studied to perfection with easy methods to make us fall in love, and not just the dishes.
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11/11History of pasta in ten dishes, Luca Cesari (Il Saggiatore)
The truth, the whole truth, about pasta, is now in a book: History of pasta in ten dishes (The Assayer). A journey into the Italian tradition, between cults such as amatriciana, carbonara and tortellini that the author Luca Cesari it invites us to look from an unprecedented point of view, and essentially giving up being purists. The reason? Many recipes that may seem untouchable to us are actually born with ingredients that may surprise us. Read to believe.
Source: Vanity Fair
