International Rice Cookbook – Bookshop Edition
50,00€
International Rice Cookbook – Between Tradition and Innovation
The recipes contained in this book have been gathered from my experiences with many people from across the planet Earth, which I transcribed and entrusted to this volume as I experimented with them…” (Renato Gualandi)
With these words, the famous and award-winning Italian chef Renato Gualandi opens the doors of his kitchen to readers, revealing secrets held until now in an unpublished manuscript that embraces all the peoples of the world through the universal language of rice.
About the Volume:
A Lifelong Collection: The book brings together 500 recipes that Renato Gualandi, a world-renowned chef, originally handwrote on hundreds of pages.
A First Edition: This collection is being published for the very first time in these pages, featuring a vast selection of appetizers, first and second courses, and desserts—all entirely dedicated to rice.
A Global Culinary Journey: This is an unprecedented international voyage, unique and delicious for cooking enthusiasts, home cooks of all levels, and industry professionals. Here, rice reigns supreme, blending with the culinary arts and gastronomic sensibilities of every continent.
Prestigious Collaborations:
The volume is distinguished by its collaboration with the Federation of Italian Chefs (FIC). More than 70 Italian chefs have interpreted an equal number of Renato Gualandi’s recipes, creating exclusive photographs of the dishes specifically for this book.
Description of the Work
- Format 24 x 29,5 cm
- Pages 416
- Images 42
- Languages Italiano / Inglese
- ISBN 979-12-80717-03-0
INDEX
Author’s Note by Renato Gualandi
Preface by Giancarlo Roversi
Introduction by Luca Cesari
Africa
The Americas
Asia
Europe
Index of Recipes by Course
Author
Renato Gualandi
He became world-famous for creating Carbonara sauce. Born in Bologna (1921–2016), he left an indelible mark on the gastronomic scene of both his hometown and all of Italy. Luigi Carnacina, one of the greatest scholars of gastronomy, defined him as “one of the most talented European chefs.”
Throughout his extensive career, Gualandi had the honor of cooking for illustrious politicians, artists, athletes, and gourmets—ranging from Charles De Gaulle to Enzo Ferrari. While working for the Allied forces between September 1944 and April 1945, he invented “Carbonara” by utilizing only the ingredients available to him at the time. The dish was such a success that he was chosen to prepare the banquet in honor of the Polish General Władysław Albert Anders, the liberator of Bologna.
Unpublished photographs and unique recipes.
Unpublished shots for the exclusive Scripta Maneant photographic campaign.
