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MAGAZINE Februar y/March 2025 hazelnuts and crumbled biscuits; the original ingredients also included raw egg yolk, but today this is replaced with milk to avoid con- tamination problems. Ingredients 180 g dry biscuits; 120 g butter; 70 g whole ha- zelnuts, peeled (toasted); 70 g unsweetened cocoa powder; 70 g sugar; 2 tablespoons milk; 1 small glass rum; icing sugar to taste. Preparation Finely chop the hazelnuts and set aside. Place the biscuits in a freezer bag and crush them with a rolling pin, taking care not to reduce them to pieces that are too small. With a whisk, beat the softened butter with the sugar until it is light and fluffy. Then add the cocoa, milk and chopped hazelnuts. If the chocolate salami is intended for children, don't add the rum, replacing it with more milk (about 3 tablespoons). Whisk again until the mixture is well blended. Add the crumbled biscuits and continue to mix with a spoon, trying not to break them up too much. Once the mixture is thorou- ghly mixed, place it on a sheet of paper, giving it an elongated shape, roll it up to form a sausage and wrap it carefully in parchment paper. Place the chocolate salami in the fridge to cool for at least 4 hours. Before eating, take it out of the fridge half an hour before and sprinkle it evenly with icing sugar. Serve it cut into slices about 1.5 centimetres thick. ----------------------------------------------------------- AT PAGE 54 BOOKS #1 Torte – 40 dessert eccezionali (Cakes - 40 outstanding desserts) by Christophe Felder - Camille Lesecq www.bibliothecaculinaria.it € 48,00 Modern cakes, with their interplay of textures, flavours and colours, offer the pastry chef an opportunity not only to show off his technical skill in assembling the many different compo- nents, but also to display a highly personal ae- sthetic. Juggling the countless combinations of ingredients, moulds, inserts and decorations becomes easier with the expert guidance of ma- ster pastry chefs such as Christophe Felder and Camille Lesecq. In this book they present over 40 spectacular cakes. By grouping the recipes by season, they organise the choice of ingre- dients, focusing on the best ones at that time of the year. In addition, very useful illustrations offer a visual aid for assembly. These splendid desserts are suitable for the many festive oc- casions that mark the year. Lovely, tasty and creative, they will never fail to impress. XVI L’equazione del gusto – la scienza al servizio della cucina con oltre 100 ricette straordinarie (The taste equation - science at the service of cooking with over 100 extraordinary recipes) by Nik Sharma www.bibliothecaculinaria.it € 56,00 Nik Sharma offers an innovative approach to becoming a better cook. By revealing the science behind our perception of flavour, he demonstrates how to get the most out of it. With every dish we prepare, it is possible to expe- rience seven sensations: sharpness, bitterness, saltiness, sweetness, savouriness, fattiness and spiciness. These are the flavours that make food ‘sing’. When we eat, we use our senses - taste, sight, smell, hearing and touch to perceive these sensations, but memories and emotions also play a part. It is the sum of all these that provides the taste equation. Through a series of essays on each flavour, more than 40 infographics and over 100 recipes, Sharma reveals how it is possible to modulate the individual notes or flavour combinations to achieve the desired result. Cucinare con Joan Roca a bassa temperatura (Cooking with Joan Roca at low temperature) by Joan Roca www.bibliothecaculinaria.it € 42,00 There is no better teacher than Joan Roca, mul- ti-starred chef, to explore the versatility of this technique. For years he has been at the fore- front of research and application of cutting-e- dge cooking systems for the restaurant world. In this book he explores the different direct and indirect methods of low-temperature cooking – vacuum-packed, in pots, in liquid, steamed and in the oven – providing advice and tips on how to get the best out of each. Eggs, grains, legumes, meat, fish, vegetables, fruit: recipes have been developed for all types of food and for all courses from appetisers to desserts.