Italian Taste - The Land, Behind the Myth of Meat

“ Intrinsically bound to the land, to one degree or another, on four legs or on two, meat retains its myth-status. You might become a chef, but you are born a rôtisseur. Dealing with meat cooking is still the most competitive and the most gratifying of kitchen duties.  It’s true even when one decides that the most appropriate way to cook meat is not to do so, to leave it raw, the strategic decision to do this is as valuable as the decision to roast it.”


Italian Taste is a collection signature-cuisine recipes created by top Italian Chefs, all of whom trained at Alma, the world’s leading international educational and training centre for Italian cuisine. The book is enriched by a special section dedicated to a conversation between Gualtiero Marchesi, the best-known Italian Chef in the world, and Massimo Montanari, internationally-renowned food and nutrition historian.


This is a unique and extraordinary collection which is indispensable both to professionals and to those who are just passionate about cooking. The superb, surprising and unmistakable photographs by Arturo Delle Donne, Alma’s tasty-food photographer, capture and complete what each Chef communicates through flavour.


ALMA educates chefs and sommeliers from all over the world, creating professionals specialized in Italian Cuisine through training programs held at the highest level by world-leading teachers. For those who have chosen to work in the fascinating world of fine cooking, ALMA, based in the magnificent Palazzo Ducale of Colorno near Parma, Italy, represents a valuable investment for the future as well as an extraordinary training experience.



Features:

• Search recipes by Chef

• Share ingredients by e-mail

• Table of conversions: Metric to Imperial measures and Metric to US measures

• Glossary of the most used cooking terms

• Add notes or underline text

• Integrated English Dictionary

• Glossary