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Classico e Moderno: Essential Italian Cooking de [White, Michael, Friedman, Andrew]
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Classico e Moderno: Essential Italian Cooking Versión Kindle


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Descripción del producto

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Advance praise for "Classico e Moderno"

"I've watched and tasted as Michael White has matured into his current station as one of the preeminent stewards and pioneers of Italian culinary tradition in America. Even his signature modern dishes are as relatable as the classics--and are perhaps even destined to be deemed classics in their own right some day."--Thomas Keller, from the Foreword

"Michael White has, in very short order, grabbed the Italian food crown for New York City. He's created some of the most exciting new dishes of the last few years at Marea, and his Osteria Morini is my go-to casual for date night. He is well in his way to ruling the world. And when that happens it will surely be a more delicious place."--Anthony Bourdain

Praise for Michael White and "Classico e Moderno"
" "
"A masterpiece of culinary acumen and perfection in presentation . . . White once again sublimely deals with his cuisine of choice--Italian. In an attempt to bridge the gap between classic and modern, this chef extraordinaire offers the reader an experience in beauty and taste. . . . This book is a testament to both the importance/influence of Italian cuisine and to the rich and varied experiences its ingredients and tradition still have to offer."--"Publishers Weekly "(starred review)
"Exceedingly appealing . . . [Michael White] is one of the great chefs of modern Italian food in this country, and in "Classico e Moderno "he teaches us enough so that we can try to follow in his footsteps."--"Vogue"
" "
"Hugely ambitious . . . White is one of a number of rising chefs here who aren't Italian but have felt the freedom to refresh the concept of Italian food."--Associated Press
"The future of Italian gastronomy, thanks to the spectacular inventiveness he brings to modernizing the world's most popular cuisine."--"Gotham"
" "
"I've watched and tasted as Michael White has matured into his current position as one of the preeminent stewards and pioneers of Italian culinary tradition in America. Even his signature modern dishes are as relatable as the classics--and are perhaps even destined to be deemed classics in their own right some day."--Thomas Keller, from the Foreword
"Michael White has, in very short order, grabbed the Italian food crown for New York City. He's created some of the most exciting new dishes of the last few years at Marea, and his Osteria Morini is my go-to casual for date night. He is well in his way to ruling the world. And when that happens it will surely be a more delicious place."--Anthony Bourdain

Descripción del producto

NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY

Having won or been nominated for just about every known prestigious culinary award, Michael White is hailed by food critics as the next great hero of Italian gastronomy. His reach extends around the globe with a clutch of acclaimed fine dining restaurants, including Marea, Ai Fiori, Osteria Morini, and pizzeria Nicoletta.
 
Now, in Classico e Moderno, White brings his passion for authentic Italian cuisine to the home kitchen, with recipes—nearly 250—that cover both the traditional and contemporary dishes of the region. In the “Classico” portion, White shares such iconic dishes as Meatballs Braised in Tomato Sauce; Pasta and Bean Soup; Cavatelli with Lamb Ragù and Bell Peppers; and Roasted Pork Leg with Rosemary and Black Pepper. The “Moderno” chapters feature recipes that have put White’s restaurants on the map, including Chicken Liver Crostini with Marsala-Braised Onions; Fusili with Red Wine–Braised Octopus and Bone Marrow; and Veal Chops with Roasted Endive and Pancetta Cream Sauce.
 
Both the Classico and Moderno sections offer ideas for your whole meal: first courses (Vitello Tonnato, Garganelli with Caviar Cream ), soups (Zuppa di Baccalá, White Bean Soup with Sautéed Shrimp), pastas (Tortellini alla Panna, Ricotta and Swiss Chard Tortelli), main courses (Pollo alla Diavola, Braised Lamb Shanks with Farrotto), and desserts (Crostata di Ricotta, Panna Cotta with Meyer Lemon–Basil Sorbet and Almond Milk Froth), as well as salads, pizzas, and basic formulas for pesto, stocks, and vinaigrettes. Including personal notes and anecdotes about White’s early sojourn in Italy and his flavorful career, Classico e Moderno will give you all the tools, tips, and tricks you need to cook tantalizing Italian dishes with the confidence of a seasoned chef.

Praise for Michael White and Classico e Moderno
 
“A masterpiece of culinary acumen and perfection in presentation . . . White once again sublimely deals with his cuisine of choice—Italian. In an attempt to bridge the gap between classic and modern, this chef extraordinaire offers the reader an experience in beauty and taste. . . . This book is a testament to both the importance/influence of Italian cuisine and to the rich and varied experiences its ingredients and tradition still have to offer.”Publishers Weekly (starred review)
 
“Exceedingly appealing . . . [Michael White] is one of the great chefs of modern Italian food in this country, and in Classico e Moderno he teaches us enough so that we can try to follow in his footsteps.”Vogue
 
“Hugely ambitious . . . White is one of a number of rising chefs here who aren’t Italian but have felt the freedom to refresh the concept of Italian food.”—Associated Press
 
“The future of Italian gastronomy, thanks to the spectacular inventiveness he brings to modernizing the world’s most popular cuisine.”Gotham

“I’ve watched and tasted as Michael White has matured into his current position as one of the preeminent stewards and pioneers of Italian culinary tradition in America. Even his signature modern dishes are as relatable as the classics—and are perhaps even destined to be deemed classics in their own right some day.”—Thomas Keller, from the Foreword

“Michael White has, in very short order, grabbed the Italian food crown for New York City.”—Anthony Bourdain


From the Hardcover edition.

Detalles del producto

  • Formato: Versión Kindle
  • Tamaño del archivo: 47736 KB
  • Longitud de impresión: 448
  • Editor: Ballantine Books (5 de noviembre de 2013)
  • Vendido por: Amazon Media EU S.à r.l.
  • Idioma: Inglés
  • ASIN: B00EMX9RC8
  • Texto a voz: Activado
  • X-Ray:
  • Word Wise: Activado
  • Tipografía mejorada: Activado
  • Valoración media de los clientes: Sé el primero en opinar sobre este producto
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Amazon.com: 4.6 de un máximo de 5 estrellas 31 opiniones
86 de 87 personas piensan que la opinión es útil
3.0 de un máximo de 5 estrellas Decent but Not Exceptional 10 de diciembre de 2013
Por Michael Griffin - Publicado en Amazon.com
Formato: Tapa dura Compra verificada
I had high hopes for this book based on a number of laudatory reviews from the press and luminaries within the industry. Overall, I thought the book was okay.

It's divided into two parts, a "classic" Italian recipes section and a "modern" recipes section which may be Italian-inspired, but which have in many cases very little that's Italian about them.

The recipes are aimed at a home chef of average skills, and I was hoping that they might be a little bit more of a restaurant grade. The modern recipes are dumbed down attempts to recreate more sophisticated dishes, but this dumbing down process has made the recipes much more lackluster than their original counterparts.

A number of the recipes omit important steps that would be necessary to make the recipes palatable. For example, there are a handful of recipes which call for razor clams, but the only preparation of the clams is that they be "scrubbed". Razor clams have a sand sack and require careful and knowledgeable cleaning to be edible. These recipes will almost certainly fail for the average home chef.

Another problem I have with the book is with the photography. There are a lot of stock photos, and the pictures for the recipes are often misleading. For example, in the modern meat recipes, most of the meats have been cooked sous vide, as evidenced by the way the pink of the meat extends all the way to the edge, where it meets with a nice sear. But none of the recipes are sous vide, and so the actual dish will look nothing like the picture. A recipe for rabbit loin wrapped in bacon gives no instruction for stretching the bacon, and instructs you to wrap the loin once, but the photo clearly shows thin-cut, stretched bacon which has been wrapped multiple times around the loin. The dish will probably taste just fine - the recipe looks good - but the outcome will look nothing like the photo.

Overall this is a mildly enjoyable book to read, but it fails to find its niche. It's too complicated and incomplete for the average home chef, and too dumbed-down and basic for the serious cook.

And it's very expensive for what it is.

If you're looking for a good classic Italian cookbook, I would recommend Made in Italy: Food & Stories by Locatelli or Cooking by Hand by Bertolli. If you're looking for more challenging modern dishes, there exist a wide array of better choices you might consider.
4 de 5 personas piensan que la opinión es útil
5.0 de un máximo de 5 estrellas Love Michael White's approach to Italian cooking 16 de abril de 2014
Por Mountain Hiker - Publicado en Amazon.com
Formato: Tapa dura Compra verificada
I own over a hundred cooks books, 20% of which are on Italian cuisine. Michael White's book is among the best (along with those of by Marcella Hazan). It's not so much his recipes, but his discussion of ingredients and methods that are valuable.
1 de 1 personas piensan que la opinión es útil
5.0 de un máximo de 5 estrellas The bible for elegant italian oriented food. 16 de enero de 2016
Por Maggie S - Publicado en Amazon.com
Formato: Tapa dura Compra verificada
My favorite italian cookbook by far. Photographs are perfect. Recipies run from rustic to complex, but are reasonable for the home chef. Strong on technique. Michael White's Marea is my "go to" manhattan eatery and many of his classics are in this book. I've cooked about a third of the recipies and haven't encountered a dud yet.
1 de 1 personas piensan que la opinión es útil
4.0 de un máximo de 5 estrellas Beautiful and Tasty 14 de abril de 2014
Por Tai - Publicado en Amazon.com
Formato: Tapa dura Compra verificada
It's a basic italian cook book. If you don't have one try this one.

I got it as part of the first cookbooks for my college apartment. It was a good deal and I enjoy the added italian inspiration.
5.0 de un máximo de 5 estrellas Five Stars 23 de agosto de 2016
Por Amazon Customer - Publicado en Amazon.com
Formato: Tapa dura Compra verificada
very creative
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