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JUN. JUL. 2019 XVI way by mixing the bicarbonate with white vinegar. When a recipe requires the use of the buttermilk or yoghurt, baking soda can be used without the addition of an acid. Alternatively, you can replace a part of the liquid with lemon juice to react with the sodium bicarbonate. In recent years there has been increasing talk of intolerance to yeasts , a generic expression to indicate a dysbiosis (microbial imbalance) of intestinal flora with overgrowth of the fungal component, in particular of Candida albicans . In addition to the genus Candida, in the intestinal flora of humans there are also fungi belonging to the genus Saccharomyces , Aspergillus and Penicillium . Going to analyse in detail the metabolism of these mushrooms, we realise that the ideal environment for their proliferation is generally particularly rich in sugar or more complex carbohydrates, which reach the level of the colon through food residues not absorbed in the small intestine. The intestinal flora can be regarded as a sort of genetic fingerprint, which is different from individual to individual and is influenced primarily by diet, which tends to favour some microbial species than others. Some medications, including antibiotics, corticosteroids, and hormonal therapies (birth control pills, oral replacement therapy), can interfere with the microbial flora by generating frameworks of dysbiosis. Although the alterations of the intestinal microbial flora are limited in the official medical textbooks, more and more experts and empirical experiences consider them responsible for disorders quite common in industrialized countries such as recurrent vaginal candidiasis, bowel disorders (diarrhoea, constipation, meteorism, flatulence, abdominal cramps etc.), recurrent cystitis, nutritive deficiencies (especially of vitamins and minerals), membrane, joint pains and the sense of constant weakness. For these reasons, as a doctor, I tend not to recommend leavened/ fermented products in predisposed, sensitive subjects who already have these clinical pictures. The elimination of certain foods in the diet (such as baked goods, wine, beer, cheese), even for only one month, significantly improves the symptoms. AT PAGE 54 QI BOOKS by Maria Elena Dipace by Andrea Cuomo and Anna Muzio WORLD OF COFFEE (MONDO CAFFÈ) THE HISTORY, CONSUMPTION AND EVOLUTION OF A WONDERFUL INVENTION www.cairoeditore.it € 18,00 Us Italians love to consider ourselves the custodians of the global coffee culture, the only interpreters of “real coffee”, that is to say, the espresso. Starting from this product, invented by us at the end of the nineteenth century, we have created a record that manifests itself in an “Italian way of life” admired everywhere and in a vocabulary spoken from Naples to New York, from Paris to Singapore. But are we so sure that in Italy we drink the very best coffee in the world? What is happening in Melbourne, Seattle, Tokyo, Portland, all cities where the coffee scene is lively and interesting? Couldn’t our established tradition be an obstacle to in-depth knowledge of a wonderful and versatile ingredient? These are the questions that journalists Andrea Cuomo and Anna Muzio asked themselves, who are looking for an answer in the book Mondo Caffè (World of Coffee), a work that, besides being a small encyclopaedia about ‘a wonderful invention’, as the subtitle says, aims to provide a revolutionary vision in its own way for the Italian ‘coffee scene’, challenging a true national taboo: that according to which the only ‘real coffee’ is the espresso. by ReD Academy THE PROFESSIONAL COOK (IL CUOCO PROFESSIONISTA) MANUAL OF COOKING THEORY AND TECHNIQUES www.trentaeditore.it € 25,00 The world of cooking always arouses a great fascination but, when simple passion turns into a job, you need skills and knowledge useful to know how to go about between recipes and food. That’s why ReD Academy, the Abruzzi cooking school, has decided to collect all the information and teachings in the book Il cuoco professionista (The professional cook). Manual of cooking theory and techniques. The texts have been edited by cooks and speakers from the same ReD school to create a practical book for everyone, from enthusiasts who always want to improve to professionals: a summary of the main and most successful courses, with insights, trivia and a dictionary that can allow anyone to access the reading with ease. by Cristiano Bonolo MY GENTLE COOKING (LA MIA CUCINA GENTILE) RECIPES TO NOURISH BODY AND MIND www.trentaeditore.it € 18,00 The well-being of the spirit, mind and body also passes through the table. That’s why a cuisine that is attentive and aware is able to bestow health and happiness. Is what the chef Cristiano Bonolo explains in his book, my kitchen kind. Recipes to nourish body and mind from the teachings of the buddhist religion and respect for every living being, without forgetting that cooking is an act of love towards all. Every action must bring with it a particular care, every gesture must be “lived” and every food must be discovered, only in this way will every dish have a complete harmony, from the time of preparation to tasting, perhaps in sharing with friends and relatives. Between advice, colour combinations that arouse serenity and tasty recipes, Chef Bonolo expresses his polite and gentle way of cooking, easy and available to everyone. MAGAZINE