Cucina of Le Marche: A Chef's Treasury of Recipes from Italy's Last Culinary Frontier

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9780060741624: Cucina of Le Marche: A Chef's Treasury of Recipes from Italy's Last Culinary Frontier

Rising star Chef Fabio Trabocchi's unique take on his native cuisine, that of the until-now overlooked Le Marche region of Italy. Every chef is a product of a place and a tradition. Fabio Trabocchi's soul is in the Italian province of Le Marche. Not far from Rome, Le Marche is separated by the towering Apennine mountains. This isolating geography accounts for the rich variety of Le Marche's food traditions. The first chefs of Le Marche assimilate recipes, ingredients, and techniques form visiting mariners from Greece and North Africa. Now, in his debut cookbook, Trabocchi showcases his signature style of cooking - one that Vogue called "already legendary" - combining traditional elements of Italian cuisine with a contemporary European sensibility that draws on the many flavors he's experienced throughout his extensive travels, honing a unique take on his native cuisine at restaurants around the world.

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Book Description HarperCollins Publishers Inc. Hardback. Book Condition: new. BRAND NEW, Cucina of Le Marche: A Chef's Treasury of Recipes from Italy's Last Culinary Frontier, Fabrio Trabocchi, Rising star Chef Fabio Trabocchi's unique take on his native cuisine, that of the until-now overlooked Le Marche region of Italy. Every chef is a product of a place and a tradition. Fabio Trabocchi's soul is in the Italian province of Le Marche. Not far from Rome, Le Marche is separated by the towering Apennine mountains. This isolating geography accounts for the rich variety of Le Marche's food traditions. The first chefs of Le Marche assimilate recipes, ingredients, and techniques form visiting mariners from Greece and North Africa. Now, in his debut cookbook, Trabocchi showcases his signature style of cooking - one that Vogue called "already legendary" - combining traditional elements of Italian cuisine with a contemporary European sensibility that draws on the many flavors he's experienced throughout his extensive travels, honing a unique take on his native cuisine at restaurants around the world. Bookseller Inventory # B9780060741624

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Book Description HarperCollins Publishers Inc, United States, 2006. Hardback. Book Condition: New. Anniversary. 231 x 190 mm. Language: English . Brand New Book. Named a Best New Chef in America by Food Wine and Best Chef: Mid-Atlantic by the James Beard Foundation, rising star Fabio Trabocchi offers a unique take on his native cuisine, that of the until-now-overlooked Le Marche region of Italy.Every chef is a product of a place and a tradition. Fabio Trabocchi s soul is in the Italian province of Le Marche. Equidistant from Rome and Florence, Le Marche is on the Adriatic coast, bordered to the north by Emilia-Romagna, to the west by Tuscany and Umbria, and to the south by Lazio and Abruzzo. This geography accounts for the rich variety of Le Marche s food traditions. The first chefs of Le Marche assimilated recipes, ingredients, and techniques from visiting mariners from Greece and North Africa. In his debut cookbook, Trabocchi showcases his signature style of cooking called soulful and passionate not pretentious by Food Wine combining traditional elements of Italian cuisine with a contemporary European sensibility that draws on the many flavors he s experienced throughout his extensive travels and techniques honed at restaurants around the world. Bookseller Inventory # AAS9780060741624

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Book Description HarperCollins Publishers Inc, United States, 2006. Hardback. Book Condition: New. Anniversary. 231 x 190 mm. Language: English . Brand New Book. Named a Best New Chef in America by Food Wine and Best Chef: Mid-Atlantic by the James Beard Foundation, rising star Fabio Trabocchi offers a unique take on his native cuisine, that of the until-now-overlooked Le Marche region of Italy.Every chef is a product of a place and a tradition. Fabio Trabocchi s soul is in the Italian province of Le Marche. Equidistant from Rome and Florence, Le Marche is on the Adriatic coast, bordered to the north by Emilia-Romagna, to the west by Tuscany and Umbria, and to the south by Lazio and Abruzzo. This geography accounts for the rich variety of Le Marche s food traditions. The first chefs of Le Marche assimilated recipes, ingredients, and techniques from visiting mariners from Greece and North Africa. In his debut cookbook, Trabocchi showcases his signature style of cooking called soulful and passionate not pretentious by Food Wine combining traditional elements of Italian cuisine with a contemporary European sensibility that draws on the many flavors he s experienced throughout his extensive travels and techniques honed at restaurants around the world. Bookseller Inventory # AAS9780060741624

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