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Beschreibung
"An incredible gem! A pearl!" —Yvette van Boven, author of Home Made
"Gathers recipes and interviews from Italy’s neo-trattorias for modern twists on classic dishes." —Publishers Weekly
"Successfully makes the case that if people love their cuisine, they ought to let it grow." —Shelf Awareness
"Any reader can browse this for an inviting new take on recognizable classics—but those who want to go deeper will get a look at where Italian cooking is headed."—Booklist, STARRED
Italopunk is not just a cookbook but a culinary manifesto that challenges the conventional boundaries of Italian cuisine through 145 recipes from Italy’s Neo-Trattorias.
From Sicily to Milan, a new generation of chefs from Italy's Neo-Trattorias is disrupting Italian cuisine with bold and modern twists. Italopunk celebrates these unexpected flavors and irreverent takes on beloved classics—Panzanella brightened with mango, tiramisu with a hint of sesame, cacio e pepe sprinkled with mint... Through recipes, interviews, and restaurant recs, this lively romp through Italy is sure to inspire and revolutionize the way you experience Italian food.
"Gathers recipes and interviews from Italy’s neo-trattorias for modern twists on classic dishes." —Publishers Weekly
"Successfully makes the case that if people love their cuisine, they ought to let it grow." —Shelf Awareness
"Any reader can browse this for an inviting new take on recognizable classics—but those who want to go deeper will get a look at where Italian cooking is headed."—Booklist, STARRED
Italopunk is not just a cookbook but a culinary manifesto that challenges the conventional boundaries of Italian cuisine through 145 recipes from Italy’s Neo-Trattorias.
From Sicily to Milan, a new generation of chefs from Italy's Neo-Trattorias is disrupting Italian cuisine with bold and modern twists. Italopunk celebrates these unexpected flavors and irreverent takes on beloved classics—Panzanella brightened with mango, tiramisu with a hint of sesame, cacio e pepe sprinkled with mint... Through recipes, interviews, and restaurant recs, this lively romp through Italy is sure to inspire and revolutionize the way you experience Italian food.
"An incredible gem! A pearl!" —Yvette van Boven, author of Home Made
"Gathers recipes and interviews from Italy’s neo-trattorias for modern twists on classic dishes." —Publishers Weekly
"Successfully makes the case that if people love their cuisine, they ought to let it grow." —Shelf Awareness
"Any reader can browse this for an inviting new take on recognizable classics—but those who want to go deeper will get a look at where Italian cooking is headed."—Booklist, STARRED
Italopunk is not just a cookbook but a culinary manifesto that challenges the conventional boundaries of Italian cuisine through 145 recipes from Italy’s Neo-Trattorias.
From Sicily to Milan, a new generation of chefs from Italy's Neo-Trattorias is disrupting Italian cuisine with bold and modern twists. Italopunk celebrates these unexpected flavors and irreverent takes on beloved classics—Panzanella brightened with mango, tiramisu with a hint of sesame, cacio e pepe sprinkled with mint... Through recipes, interviews, and restaurant recs, this lively romp through Italy is sure to inspire and revolutionize the way you experience Italian food.
"Gathers recipes and interviews from Italy’s neo-trattorias for modern twists on classic dishes." —Publishers Weekly
"Successfully makes the case that if people love their cuisine, they ought to let it grow." —Shelf Awareness
"Any reader can browse this for an inviting new take on recognizable classics—but those who want to go deeper will get a look at where Italian cooking is headed."—Booklist, STARRED
Italopunk is not just a cookbook but a culinary manifesto that challenges the conventional boundaries of Italian cuisine through 145 recipes from Italy’s Neo-Trattorias.
From Sicily to Milan, a new generation of chefs from Italy's Neo-Trattorias is disrupting Italian cuisine with bold and modern twists. Italopunk celebrates these unexpected flavors and irreverent takes on beloved classics—Panzanella brightened with mango, tiramisu with a hint of sesame, cacio e pepe sprinkled with mint... Through recipes, interviews, and restaurant recs, this lively romp through Italy is sure to inspire and revolutionize the way you experience Italian food.
Über den Autor
Vanja van der Leeden, a Dutch-Indonesian chef and culinary writer, combines her rich cultural background with her experiences living in Italy. Formerly a restaurant chef, Vanja now focuses on creating nutritious comfort food, writing cookbooks, and producing cooking videos from her home kitchen. Her work reflects her love for strong flavors, culinary experimentation, and the balance between healthy eating and indulgence
Details
| Erscheinungsjahr: | 2025 |
|---|---|
| Genre: | Importe, Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Länderküchen |
| Medium: | Buch |
| ISBN-13: | 9781962098175 |
| ISBN-10: | 1962098176 |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: | Leeden, Vanja van der |
| Hersteller: | TRA Publishing |
| Verantwortliche Person für die EU: | Libri GmbH, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de |
| Maße: | 271 x 200 x 38 mm |
| Von/Mit: | Vanja van der Leeden |
| Erscheinungsdatum: | 29.07.2025 |
| Gewicht: | 2 kg |