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Januar y/Februar y 2024 XVI MAGAZINE AT PAGE 54 BOOKS #1 Classico contemporaneo. La grande cucina di ieri e di oggi (Classic contemporary. The great cuisine of past and present) BY GIANCARLO PERBELLINI 72 € Chef Giancarlo Perbellini, two Michelin stars to his name, is the author of this interesting book that looks to the past to rewrite the present and char t the future of cuisine. 288 pages where haute cuisine and technique meet. A useful, pragmatic tool to leaf through, to consult, to test, complete with ever y thing you need to explore the vast world of cooking with over 60 recipes. “Classic Contemporar y ” talks about revolutions and evolutions in which Escof fier, De la Varenne, Marchesi, Troisgros - just to name a few - are the pieces that make up the puzzle of contemporar y cuisine. Savour y and sweet dishes of national and international tradition are revisited here “Perbellini’s way ”, with that intuition for combinations and sensitivit y for the ingredient that is unique. More than 70 techniques are explained in sequence and detail, from the simplest to the most refined, with clear and exhaustive captions to learn the classic basics and innovative techniques. BOOKS #2 The sound of love. 120 ricette fatte con amore (120 recipes made with love) BY MAX MARIOLA 20 € The best recipes of Italian cuisine, in the classic version or revisited by Chef Max Mariola, to be made in your own kitchen with qualit y ingredients. Chef Max Mariola’s advice on the choice of ingredients, tricks of the trade and techniques to ensure the per fect success of each dish. Direct access to each video recipe on YouTube, by directly framing the QR Code in each recipe in the book with your smar tphone. It ’s said “you always cook with someone in mind” which is true: each dish has been thought up and prepared with love and passion, for Italian cuisine and for people. BOOKS #3 Il grande libro della cucina naturale (The Big Book of Natural Cooking) BY ALAIN DUCASSE 70 € “The Big Book of Natural Cooking” is the culmination of a journey that began in 2014 in Paris, in the restaurant of the Plaza Athénée. With his Naturalité philosophy, Alain Ducasse has devised a cuisine under the banner of respect for the planet and the rediscovery of forgotten or considered minor ingredients from producers of excellence. A heritage of recipes centred on fish, cereals and vegetables, and prepared with avant-garde techniques aimed at concentrating flavours, in a refined marriage of haute cuisine and the latest demands for of sustainability and territorial enhancement.