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My Sicilian cooking

My Sicilian cooking
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40,00 €  38,00 €
Q Price!!

Author: Nino Graziano
Jean-Georges Klein (foreword), Fabrizio Carrera (introduction), Janez Puksic (photographs)
Availability: 2 semanas
Language: Inglés
Format: Tapa dura, 112 pp, 21,5x28,5 cm
Publisher: Bibliotheca Culinaria, 2003, 9788886174541
Features: Fotografías a color
Publisher review:
From its privileged position at the crossroads of gastronomical cultures, Sicily is no stranger to the ways fo fusion cuisine. Rich in culinary tradition, its nobility can claim a long history of cultivating fine chefs; its convents and pasticcerie have produced exquisite sweets for centuries while its surrounding ocean and rich volcanic soil offer an embarrassment of riches.
A contemporary chef could easily feel the weight of so much history; dazzled, he might lose his way among the baroque array of aromas and spices. Not so Nino Graziano. At Il Mulinazzo he has succeeded in creating Sicilian cuisine which is respectful of tradition, but not governed by it. He has conserved a spirit of abundance without ever veering toward excess. He has earned two Michelin stars and piqued the curiosity of more than a few of his fellow chefs. In short, Nino is cooking up some very interesting food just outside of Palermo.
At Il Mulinazzo ther is no post-modern ironic posturing, no food in disguise. Here the dining experience is emotional. It is a place wher a sardine is still very much a sardine, but unlike any other sardine you have ever tasted.
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