Bøger udgivet af Guido Tommasi Editore

A collection of recipes to support followers of the internationally renowned brand Chenot in applying the principles of the detoxifying and health-promoting Chenot Diet (R) at home.

- La Boqueria is the fabled market where the top chefs in Barcelona do their daily shopping, and is considered a top tourist food destination- Includes mouth-watering recipes from the stall holders, along with candid photographs, portraits, and insider tipsThe heart of every great city is its market, and for Barcelona that place is the world-famous covered market, La Boqueria. In this book of recipes, photographs, and stories, the 2500 square meter (around 27,000 square feet) market with over 300 stalls comes to life. Maps that show hard-to-find places, insider recommendations, mouth-watering recipes, and culinary history make for a must-have book to accompany a visit, or to prepare some of the wonderful dishes that can be found here. This journey into the universe of the Boqueria, where the top chefs in the city shop every day, brings together the love of food and this fabled city.

A delightful culinary voyage to discover the wonderful world of Milanese cooking, presented here through a contemporary lens, yet simultaneously highlighting traditional influences as well.

This book is the fruit of a collaboration between Lydia Capasso, food writer and lifelong ice cream lover, and Simone De Feo, passionate expert ice cream maker, who make it possible for anyone to make good ice cream at home.

Presenting 45 recipes for simple sandwiches made with vegetarian and vegan ingredients, but packed with the flavours or Italy.

Presenting 56 easy-to-cook recipes that celebrate the Pantone Matching System (R) in the unusual environment of the kitchen.

Presenting 56 easy-to-cook recipes that celebrate the Pantone Matching System (R) in the unusual environment of the kitchen.

The 30 recipes included are provided by real people (not chefs) look at Sicilian traditions and ingredients in the kitchen, and show how they are carrying on their culinary heritage day by day.

The 30 recipes included take a close look at Tuscan traditions and ingredients in the kitchen, by real Tuscans (not chefs) carrying on their culinary heritage day by day.