- Gebundene Ausgabe: 256 Seiten
- Verlag: Ecco; Auflage: 35 Anv (17. Oktober 2006)
- Sprache: Englisch
- ISBN-10: 0060741627
- ISBN-13: 978-0060741624
- Größe und/oder Gewicht: 23,9 x 19,3 x 2,6 cm
- Amazon Bestseller-Rang: Nr. 808.892 in Englische Bücher (Siehe Top 100 in Englische Bücher)
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Produktbeschreibungen
Pressestimmen
“One of the most delicious reads I have had… makes me want to cook these regional specialties all year long.” (Mario Batali )
“Wonderful culmination of Trabocchi’s genius talent and the traditional heritage of Le Marche… beautiful collection of refined, yet classic dishes.” (Daniel Boulud )
“From my first meal at Maestro, I have been a huge fan of Trabocchi’s… combines tradition and innovation.” (Cesare Casella )
“A beautiful postcard from Le Marche. Thank you Fabio for sharing these wonderful treasures!” (Michel Richard )
“A rare innovator in Italian cuisine and pioneer… an amazing cookbook with terrific food, incredible flavors… a classic.” (Hubert Keller )
“I have always had a great admiration for Fabio’s cooking… ‘Bravo, Fabio,’ you make Italy proud!” (Roberto Donna )
“Trabocchi invites us home… an accomplished and daring chef, he rewards us with unique and wonderfully approachable, treasured family recipes.” (Patrick O'Connell )
“Move over, Tuscany. Italy’s Le Marche region is moving onstage Trabocchi has quickly become a star among Washington chefs.” (Phyllis Richman, former Washington Post restaurant critic )
“Wonderful culmination of Trabocchi’s genius talent and the traditional heritage of Le Marche… beautiful collection of refined, yet classic dishes.” (Daniel Boulud )
“From my first meal at Maestro, I have been a huge fan of Trabocchi’s… combines tradition and innovation.” (Cesare Casella )
“A beautiful postcard from Le Marche. Thank you Fabio for sharing these wonderful treasures!” (Michel Richard )
“A rare innovator in Italian cuisine and pioneer… an amazing cookbook with terrific food, incredible flavors… a classic.” (Hubert Keller )
“I have always had a great admiration for Fabio’s cooking… ‘Bravo, Fabio,’ you make Italy proud!” (Roberto Donna )
“Trabocchi invites us home… an accomplished and daring chef, he rewards us with unique and wonderfully approachable, treasured family recipes.” (Patrick O'Connell )
“Move over, Tuscany. Italy’s Le Marche region is moving onstage Trabocchi has quickly become a star among Washington chefs.” (Phyllis Richman, former Washington Post restaurant critic )
Kurzbeschreibung
Named a Best New Chef in America by Food & Wine and Best Chef: Mid-Atlantic by the James Beard Foundation, rising star Fabio Trabocchi offers a unique take on his native cuisine, that of the until-now-overlooked Le Marche region of Italy.
Every chef is a product of a place and a tradition. Fabio Trabocchi's soul is in the Italian province of Le Marche. Equidistant from Rome and Florence, Le Marche is on the Adriatic coast, bordered to the north by Emilia-Romagna, to the west by Tuscany and Umbria, and to the south by Lazio and Abruzzo. This geography accounts for the rich variety of Le Marche's food traditions. The first chefs of Le Marche assimilated recipes, ingredients, and techniques from visiting mariners from Greece and North Africa. In his debut cookbook, Trabocchi showcases his signature style of cooking—called "soulful and passionate—not pretentious" by Food & Wine—combining traditional elements of Italian cuisine with a contemporary European sensibility that draws on the many flavors he's experienced throughout his extensive travels and techniques honed at restaurants around the world.
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9 von 9 Kunden fanden die folgende Rezension hilfreich
Finally... and worth the wait!!
27. Oktober 2006
Format:Gebundene Ausgabe
As an avid cookbook collector, this is my favorite 2006 acquisition. I have been a devoted fan of Maestro, Chef Trabocchi's marvelous DC area restaurant and have been eagerly awaiting the publication of this book to learn more about his inspirations and bring some of the magic into my own kitchen.
Even if you haven't had the privilege of dining at Maestro, this book is a must-own for anyone who appreciates authenticity and a unique take on a traditional cuisine.
Buy this book and be prepared to fall in love with Le Marche!
Even if you haven't had the privilege of dining at Maestro, this book is a must-own for anyone who appreciates authenticity and a unique take on a traditional cuisine.
Buy this book and be prepared to fall in love with Le Marche!
5 von 5 Kunden fanden die folgende Rezension hilfreich
Very enlightening
4. Januar 2007
Format:Gebundene Ausgabe
I love Fabio's cooking. It's Inspired and exploding with amazing flavor. Fof over a year and a half worling in Maestro, I didn't always understood where the genious came from. This book has allowed me to understand a lot about him.
The recipes in the book are not your typical italian fare, it's a rustic, culinary treasure from a relatively undiscovered region of Italy. Very recomendable.
The recipes in the book are not your typical italian fare, it's a rustic, culinary treasure from a relatively undiscovered region of Italy. Very recomendable.
6 von 7 Kunden fanden die folgende Rezension hilfreich
Italian charm, top-notch food
2. November 2006
Format:Gebundene Ausgabe
Part travelogue, part cookbook, Cucina of Le Marche intersperses its recipes with family memories and great storytelling. This is not just a cookbook to quickly consult over the stove; it's a book you'll want to curl up with and really read. Some of the recipes are fairly involved, but the writing is easy to follow and what I've made so far has been delicious. The rice and spinach soup with prosciutto and parmesan is heavenly, and the Le Marche risotto is easy to make but super yummy (the secret ingredient is cinnamon). Beginner cooks, advanced chefs and avid readers should all find something to love here.
Even with all the amazing restaurants in New York, I still crave the delicious food at Trabocchi's restaurant at the Ritz-Carlton in VA. With this cookbook I can bring a little bit of his cuisine to my own kitchen. Bravo!
Even with all the amazing restaurants in New York, I still crave the delicious food at Trabocchi's restaurant at the Ritz-Carlton in VA. With this cookbook I can bring a little bit of his cuisine to my own kitchen. Bravo!
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