A recipe book, a short novel on Neapolitan cuisine, an essay on the meaning of gastronomic journalism: they don’t really seem like titles to take to the beach, to read by the lake or between one walk in the mountains and another. Yet we are sure that they have their audience. Because the world of gastronomic texts knows no season and publishes new titles at any time of the year. For fans of the genre or simple beginners, there is our selection of books for food and wine enthusiasts, perhaps even to give as gifts or recommend to friends. In summer 2024 edition.
Luxury Food
Signed by Annalisa Cavaleri, the book responds to the need to rewrite the rules and codes of gastronomic luxury, which can no longer be understood as truffles, caviar and lobster. The volume also contains 4 unpublished prefaces signed by important names in the restaurant industry: Massimo Bottura of the Osteria Francescana, Rossella Cerea of the Da Vittorio restaurant, Norbert Niederkofler of the Atelier Moessmer restaurant and Niko Romito of the Reale restaurant. Publisher: FrancoAngeli. Pages: 264. Price: €28.00.
The Good Sense
Signed by Anna Prandoni, director of the Gastronomika de Linkiesta magazine, the volume is defined by the author herself as “a manual for finding the right fit”. So here is a careful, wide-ranging investigation into contemporary communication in the food and wine sector in 120 pages: how much social media and new means of communication influence real content, but also how ethics are reconciled with content. Publisher: Linkiesta Books. Pages: 120. Price: €15.
Someone is killing the greatest chefs in Italy
The volume signed by the journalist Luca Iaccarino follows by several years (2017 on the calendar), a very similar title, Someone is killing the greatest chefs in Turin, which had as its focus the very city in which Iaccarino mainly operates. In 2024 the leap is made to the whole of Italy, with a title that still takes the name of a great film by Ted Kotcheff from 1978, Someone is killing the greatest chefs in Europe. Publisher: EDT. Pages: 336. Price: €14.25.
D’Amore and D’Abruzzo
“History, culture, tradition, nature, but also hotels, restaurants, ski slopes in the most beautiful region in the world”. With these words the author Paride Vitale, a well-known PR man operating in Milan, explains his book. And we also understand why we highlight it among our readings. Released in May 2024, he will guide us in a vision of Abruzzo from the eyes of a migrant, who was born in these lands but today has the center of his affairs elsewhere. With stages related to hospitality and catering. Publisher: Cairo. Pages: 272. Price: €18.
Robin Food
Written by Maurizio De Giovanni, this small volume is a fun novel with daring features whose protagonist is both Roberto, a fictional character, and the city of Naples. His adventures are also an opportunity to talk about the beauty and richness of Neapolitan cuisine. Publisher: SlowFood. Pages: 80. Price: €10.
Coqtail for Fine Drinkers
After five years with an exclusively digital project, the two founders Penelope Vaglini and Chiara Degli Innocenti have created a coffee table book that is ready to arrive on all continents. Written in two languages, both Italian and English, the quarterly magazine will have the world of mixology and hospitality at its center and will host a different focus in each edition, trying to tell in an authorial way the protagonists of the drinking industry (and not only ). Publisher: Coqtail. Pages: 152. Price: €20.
Seafood cuisine
Published by Gribaudo, this book by author Monica Sommacampagna focuses on fish cuisine, as the title happily suggests. Thousands of preparations revolve around it, which vary from region to region and from ingredient to ingredient. Here you will learn not only how to handle the product but also how to cook it, thanks to the extensive recipe book available. Publisher: Gribaudo. Pages: 240. Price: €9.40.
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