Qualitaly_115

FEB. MAR. 2020 XVI and exhausting week of work and diet, the one where you can treat yourself to a good glass of wine and a good dessert despite the fact that it is made with butter, because the secret to staying in shape is to have healthy daily habits and treat yourself occasionally because eating well is great and good for the mood! AT PAGE 54 QI BOOKS By Maria Elena Dipace by Ivana Masiero NO PANIC IN THE KITCHEN (NIENTE PANICO IN CUCINA) PRACTICAL TIPS FROM A HOME COOK TO AVOID BEING SURPRISED BY THE LARGE NUMBERS www.trentaeditore.it €12,00 Let’s say it straight away: even if you manage well in the kitchen, preparing a dinner for 6 people is not the same as preparing it for 20! This is what Ivana Masiero explains in her book, No panic in the Kitchen. Practical advice from a home cook so as not to be surprised by large numbers, a manual to read and consult so you don’t go haywire even when the number of diners increases or even multiplies! The book, made up of 14 chapters, gives you pages that are fun to read and useful to put into practice. From the organization of the kitchen to the definition of the menu, from how to set the table to how essential it is to have order around, from cooking times to be respected to the pantry, from the shopping list to how to prepare dishes on time. In addition, at the end of each chapter, Ivana Masiero recounts curious experiences she had during her work as a home cook. by Andrea Sonnino and Lorena Bacchetta THE GARDEN ON A PLATE (IL CAMPO NEL PIATTO)? www.informat-press.it The quality of what we eat is certainly the focus of public attention. The mass media are dedicating increasing space to this important aspect of our daily life, especially to cuisine and its makers. In fact, not a day goes by without more or less starred chefs appearing in some TV show, or being interviewed by some newspaper, or expressing opinions in some radio show. Collections of recipes stand out on the shelves of almost every bookstore. The book The Garden on a Plate tries to overturn this perspective: the quality of food seen not by chefs but by two agronomists. This book, born as a collection of notes from the lessons of “Quality Vegetable Productions” for the Degree Course in Food and Wine Sciences and Cultures of the University Roma Tre, is of great interest to a wider audience, for all those who love to eat tasty dishes and who are interested in understanding how they were produced. by Franco and Mauro Bazzara THE ESPRESSO COFFEE CHAIN (LA FILIERA DEL CAFFÈ ESPRESSO www.bazzara.it € 35,00 The trilogy, composed by “The Espresso Coffee Chain”, “Coffee Tasting” and “Cappuccino Italiano - Latte Art”, combines a real and proper anthology that guides the reader into the world of coffee, starting from the green chain, for then analysing the phases of a perfect extraction and tasting, until you get to the secrets of Latte Art and Cappuccino Italiano. In addition, there is a new editorial project by Bazzara scheduled in the immediate future. Inspired by the biennial summit of a company from Trieste, the “Trieste Coffee Experts”, the book that will take its name will consist of 6 chapters: from the origin to the fourth wave; green bean; evaluating the quality of coffee; the world of roasting; rules and methods of extraction; bartender profession. These will compose a unique manual in which is possible to find transcripts of hundreds of video-interviews made from 2014 to date by experts in the field and representatives of the largest international business entities and enriched with new content. MAGAZINE