In.gredienti
Le Calandre
from Massimiliano and Raffaele Alajmo

From Massimiliano and Raffaele Alajmo, acclaimed chefs and creators of Le Calandre, three-Michelin star restaurant outside Padua, Italy, comes this fabulous collection which represents the Alajmos' glorious interpretation of the combination of Italian and Spanish style cuisine.

The book is exquisite!

Features:

• full-page, high-quality photographs illuminate the book
• construction diagrams/drawings detail the assemblies of the dishes
• ingredients for the recipes given in metric (grams) units
• recipes include: ingredients, preparation, specific hints, and variations

In.gredienti is a must-have resource for the professional chef.

It contains such creations as:

• risotto with saffron and licorice powder (a favorite at Le Calandre)
• lamb, lard, and lavender with white pepper honey and celery root puree
• beer and chocolate meringue with sour cherries
• and much more!

Oversized hardcover book • enhanced by gorgeous photography • in English!

Contents

• Introduction
• Dialogue between the chefs
• Layers
• Powders
• Liquidity
• Smoke
• Underseas
• Reweaving
• Weaving
• Tactility
• Expansion
• Gioccolato
• Substance

Footnotes
Glossary

Miniature photographs and index of recipes for appetizers, first courses, main courses, desserts, and yeast doughs

Index

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