今天的意大利菜吃什么、做什么菜和认识谁 The New Cucina Italiana : What to Eat, What to Cook, and Who to Know in Italian Cuisine Today

基本信息

Format:Hardback 256 pages, 100 colour photographs

Publisher:Rizzoli International Publications

Imprint:Rizzoli International Publications

ISBN:9780847868551

Published:2 Mar 2021

Weight:1338g

Dimensions:213 x 261 x 31 (mm)

页面参数仅供参考，具体以实物为准

书籍简介

每个人都喜欢意大利食品。它是被谈论得多、写得多、在全球受欢迎的食物之一。但是，就像旅行者在世界其他地方寻求目的地的美食体验一样，在意大利，即使是精湛的美食家也会吃同样的传统菜肴的明信片版本，偶尔也会去吃一些高级餐厅。然而，到目前为止，这个国家有趣的美食是在那些被人们熟知的场所之外找到的，而且它是多种多样的，充满个性的，因为它很美味。

这一代厨师已经从他们母亲的厨房走过了漫长的道路：他们以尊重和解放的观点对待传统；他们重新思考意大利餐厅的形式；他们重新发现觅食和农业；他们引入了严肃的鸡尾酒项目。本书涵盖了32位厨师和餐馆老板，他们正在重新诠释意大利餐饮的 "伟大的作品"：从小餐馆到高级餐厅，从开胃菜到披萨店。劳拉-拉扎罗尼带领她的读者从北到南参观了这个新的意大利美食，在全国各地的餐馆、旅店、农场和突发事件中停留，通过故事和食谱展示了构成这一运动的多种方法、影响和成分，这为该国的美食复兴铺平了道路。

Everybody loves Italian food. It is among the most talked about, written about, and globally popular. But as travelers have sought out culinary experiences in off-the-beaten-path destinations elsewhere in the world, in Italy even consummate foodies eat the same postcard versions of traditional dishes, occasionally making forays into a handful of fine-dining favorites. Yet by far the country's most interesting cuisine is to be found outside of well-trodden establishments, and it's as varied and full of personality as it is delicious.

This generation of chefs has come a long way from their nonna's kitchen: they approach tradition with a respectful yet emancipated perspective; they rethink the formats of the Italian restaurant; they are rediscovering foraging and farming; they introduce serious cocktail programs. This book covers thirty-two chefs and restaurateurs who are reinterpreting the "greatest hits" of Italian dining: from trattorias to fine dining, from aperitivo to pizzerias. Laura Lazzaroni takes her readers on a visual north-to-south tour of this new cucina italiana, stopping at restaurants, inns, farms, and pop-ups all across the country, showing in stories and recipes the multitude of approaches, influences, and ingredients that compose this movement, which is paving the way for the country's gastronomic rebirth.

作者简介

劳拉-拉扎罗尼是一位获奖的记者，也是之前几本意大利语烹饪书籍的作者。她是《意大利美食与美酒》的主编，还曾担任《时尚》杂志的专题编辑，并在纽约为《La Repubblica》周刊工作。拉扎罗尼还与米其林三星厨师尼科-罗米托合著《10 Lezioni di Cucina》（Giunti，2015年），以及《Altri Grani Altri Pani》（Guido Tommasi Editore，2017年）的作者，并愉快地保持着面包顾问的第二线工作。

Laura Lazzaroni is an award-winning journalist and the author of several previous culinary books in Italian. She was the first editor in chief of Food & Wine Italia, and has also worked as the features editor of L'Uomo Vogue and in New York for the weekly magazine of La Repubblica. Lazzaroni is also the co-author with 3-Michelin-starred chef Niko Romito of 10 Lezioni di Cucina (Giunti, 2015) and author of Altri Grani Altri Pani (Guido Tommasi Editore, 2017), and happily maintains a second line of work as bread consultant.

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