This gorgeous English-language edition of the Alajmo brothers' first book presents the innovative and technically sophisticated food of Le Calandre, a three-star Michelin restaurant near Padua, Italy.
More than any other Italian book we have seen, In.gredienti demonstrates that Italian chefs have been paying attention to the creative ferment across the Mediterranean in Spain.
Beautifully photographed plating makes the food seem even more daring, even while it stays close to the traditional range of Italian-favored ingredients. Blood orange sorbet with red shrimp and mussels; spaghetti with emulsified cuttlefish livers, clam juice, and langoustines; roast suckling pig with mustard foam and coffee powder.
Very dramatic. 435 pages. Hardcover. Color photographs throughout.