Cat_WSP_coediz_2012_001_031.qxd
19-09-2012
16:36
Pagina 17
FOOD AND WINE CATALOG 2012 - 2013
Mediterranean cuisine Secrets from Coastal Italian Kitchens EDITED BY ACADEMIA BARILLA PREFACE BY TODD ENGLISH This lavish book reveals the much coveted secrets of the “Mediterranean diet”, sharing 120 recipes from antipasti to desserts, first courses to pizzas and focaccias, and second course dishes of meat and fish. Starting with the triad of grains/vegetables/oil, constant throughout, each culture of the Mediterranean basin has distilled its own distinctive palate. Italy, with its rich, flavor-absorbing heritage, arguably embraces the best in each. 304 pages - 23.5 x 35 cm - 221 color photographs Hardcover with Jacket 978 88 544 0605 6
Pasta! TEXT AND PHOTOGRAPHS BY ACADEMIA BARILLA INTRODUCTIONS BY SCOTT CONANT AND MASSIMO BOTTURA The greatest quality of Italian cuisine, appreciated, sought after and imitated all over the world, lies in the variety of its products and preparations. This extreme diversity has a common denominator: wheat, flour, pasta. In promoting Italian gastronomic culture, Academia Barilla could not refrain from dedicating a book to the main national dish. This book aims to travel around all of Italy in a journey that covers 100 pasta recipes in the search of old flavors and traditions that are always as good as new. 304 pages - 23.5 x 35 cm Hardcover with jacket 978 88 544 0577 6
Italy’s Great Chefs and their secrets PREFACE BY MARIO BATALI, FOREWORD BY PAUL BARTOLOTTA PHOTOGRAPHS BY LUCIO ROSSI This volume bountifully serves all who are eager to learn the secrets of genuine Italian cuisine. Gorgeous, atmospheric photographs capture the mood and aesthetics of the maestros’ dishes and illustrate how to prepare and serve their most famous and savory recipes. Also included is practical step-bystep advice on how to present the prepared specialty dishes and how to select accompanying wines. 504 pages - 23.5 x 35 cm Hardcover with jacket 978 88 544 0543 1
2012 - 2013 WHITE STAR PUBLISHERS 17