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International 888 - 11 / 16 March 2011

International 888 - 11 / 16 March 2011
Italian cuochi ad andare a lezione dai grandi maestri, ma gli chef più quotati ad entrare nelle case per insegnare agli appassionati gourmet tecniche ai fornelli e ricette, tradizionali o innovative. Grazie a Chef Academy, la nuova iniziativa editoriale di Repubblica – L’espresso in edicola ogni lunedì a partire dal 31 agosto per sedici settimane, sarà possibile anche per i meno esperti seguire un vero e proprio corso, dall’abc ai piatti più elaborati.

L’idea è semplice quanto innovativa: un libro e due dvd per leggere, ricordare ma soprattutto guardare lo chef all’opera mentre spiega passo passo il piatto che sta preparando. Ogni uscita prevede infatti un volume snello, chiaro and full of detailed photographs and two DVDs that integrate seamlessly with the text written. In
dvd 'Cooking School' lessons follow the techniques of chef Sergio Maria Teutonic: from basic slicing onions, garlic, parsley, how to crack an egg with one hand, from how to fit perfectly in the mayonnaise how sweet jellies and savory, from how to knead and roll out the dough on how to get puffy and fluffy souffle. In short, as in any self-respecting course nothing is taken for granted and lessons start from basics and then grow in level. Staying within the reach of all (or almost). In the DVD "Chef on a throne, however, some of the most renowned Italian chefs, chosen to represent the whole peninsula culinary tips and reveal secrets of their most famous dishes, their flagship products such as gourmet Leonardo Romanelli highlights the care that the introductions of movies. Face to face with the chefs, then, from Piedmont to Sicily, we open the doors of their restaurants. Content DVD 1 (Cooking School)

PREPARATIONS AND BASIC TECHNIQUES What is and what is roux

Bechamel to make tomato sauce
ghee
Eggs: the fundamental gestures

RECIPES Mozzarella in a carriage Vol-
au-vent stuffed with broccoli and sausage pie Quiche Lorraine soufflé: the base compound
pie meat and potatoes

supple rice fritters

cream fried olives stuffed with anchovies
beccafico
INSTRUMENTS
Cutlery
RAW MATERIAL
Extra virgin olive oil
Herbs Spices


Content DVD 2
(Chef in the chair)
RECIPES
pie crust
prawns with mashed pumpkin and ricotta di bufala
Dipino Antonio, La Caravelle, Amalfi (Salerno)
Cappuccino cod
Adriano Baldassarre, Il Tordo Matto, Zagarolo (Rome )
affrittellato egg, known as "superb"
Fabio Picchi, IL Cibreo, Florence
Baked asparagus salsa di mortadella
Teresa Buongiorno, OSTERIA GIÀ SOTTO L’ARCO, Carovigno (Brindisi)
Paté di fegatini con pane naturale, acciuga e cipolla arrostita al
balsamico
Enrico Bartolini, LE ROBINIE, Montescano (Pavia)
Millefoglie di cotechino e zucca con crema di patate
Gianni D’Amato, IL RIGOLETTO, Reggiolo (Reggio Emilia)


Download
Vol 2 - DVD 1 + Ebook (cartella)

http://www.filesonic.com/folder/1705681


Vol 2 - DVD 2 (cartella)

http://www.filesonic.com/folder/1705711



ARRETRATI

Chef Academy Vol 1