For those who wish to read a truly enchantingly humorous as well as informative book, this is just a true jewel about a gentleman who has travelled around the world sampling the false Italian concoctions of the Italian immigrants who traversed the globe and have passed down false récipes.
I read it on a flight in 2 hours. I could not put it down. And the best part are the authentic Italian Recipes of the amazingly exceptional author & private chef.
Available in: Pdf, " e-book format " and in English and Italian on Amazon.
Thanks Barca for your recommendations. I saw Thuries in store, but haven’t check it out.
My favourites for the moment (French magazines) are YAM. Each issue they have an highlight of a 2 or 3 stars chef, half of the recipes are professionals and a few for home cooking.
For patisserie, I read Fou de Patisserie -
It’s the first magazine that tried to bring the professional baking into home, and a big success in France. I don’t bake a lot, but it is entertaining. http://www.foudepatisserie.com
I also read Fou de Cuisine, and it concentrated on restaurant chef’s cooking.
From time to time, I read 180ºC, Beef etc…
All of these you can get the editions on apps or online at their website.
A little random, but in SF’s Japantown book store Kinokuniya, they had these food Magazines on single subjects called Magazine F (the food section is under Magazine B which is a Korean magazine): http://magazine-b.com/en/category/issues/
I picked up the tomato issue and it seems pretty neat so far.
I saw the separate volumes at $26.00 as well, but ordered the art book. I may need to compare on or two of the ndivual ones to see if some might be better for me.
Would you mind sharing a screen shot of a page from one of the articles?
How have you used yours? A one time read or going back to it from time to time with questions?
BTW, the ones I see ship free with prime.