Quando un piatto fa storia. L'arte culinaria in 240 piatti d'autore

by Pat Nourse

Quando un piatto fa storia celebra i piatti più iconici e autorevoli degli ultimi trecento anni. Dai primissimi ristoranti all'innovativa scena gastronomica di oggi, ecco sfilare la Pesca Melba di Auguste Escoffier al Savoy e il Sushi di Jiro Ono al Sukiyabashi, il Pur? di patate di Joël Robuchon al Jamin, la Parte croccante delle lasagne di Massimo Bottura all'Osteria Francescana e l'Oliva sferica di Ferran e Albert Adrià a elBulli. A cura di un gruppo internazionale di esperti, questo diario globale di oltre 200 imperdibili creazioni culinarie narra una storia che ha definito il corso della gastronomia e tracciato la strada per l'odierna cultura della ristorazione.

Genres: Cookbooks, Food, Cooking, Nonfiction, Culinary, Reference

448 pages, Hardcover

Published September 17, 2020

Reviews

[Sarah Fowler Wolfe · Rating 2 out of 5]

Informative-ish but completely elitist (and Western, and white) and therefore ultimately pretty ridiculous. It also leans heavily modern, which leaves a lot wanting.

Disclaimer: I didn't cook any of the recipes.

[Kevin · Rating 5 out of 5]

An excellent examination of dishes that have had an effect on the world, whether just in the culinary world, or in society at large. Recipes provided to help you make these wonderful dishes to the best of your ability.

[Paul Fullbright · Rating 5 out of 5]

This is more of a culinary short story compilation than cook book. The stories weave and bob to form a delicious tapestry of gastronomic adventures. There are recipes from the Big Mac to Banoffi Pie - but it's the illustrations and stories that make this a book worth studying. Thank you for such a well done work.

[Szava · Rating 3 out of 5]

An interesting list of choices.
I am not sure about most of the dishes after 2000. I feel like it's too early to say what is going to leave a real footprint behind.
I also think this book probably summarizes only the "top 10" choices of the curators, because there are so many impactful dishes in the world to choose from

[Emma Lake · Rating 5 out of 5]

A history of signature dishes, historical and modern day with the original recipes. An utter delight.

[Julaine · Rating 3 out of 5]

Strange and very different. A beautiful book to savour and enjoy.

[Chef JS · Rating 4 out of 5]

Wish I could give it three and a half. For information/inspiration, it's brilliant! The recipes are hit and miss. I realize that the publishers of this book are limited to what the contributing chefs sent them. For some people, like Thomas Keller or Heston Blumenthal, the recipes are well-written and complete. For other chefs, they are spotty, poorly edited, or just plain incomplete.

This is less of a cookbook and more of a coffee table book that has a few great recipes in it, but I'd still call it required reading for any serious student of gastronomy. Try to get a used copy. They will probably be out there.

5 stars as a source of information and entertainment
2.5 stars as a technical manual

[Andrea · Rating 1 out of 5]

This curated collection of innovative recipes is an interesting read, but not a practical cookbook. The front section describes dishes that were considered revolutionary at the time, and the back includes their corresponding recipes when available. Unfortunately, I will probably never cook salt-crusted squaw pigeons, scallop cooked over burning juniper branches, or snail porridge. Most of the recipes seem complicated, pretentious, and include a long list of obscure ingredients. They are printed on a purple paper with small font that makes them hard to read. Definitely not an addition to my cookbook collection.

[Elsabe Retief · Rating 5 out of 5]

I have no desire or inclination to visit food temples where one has to walk the walk, talk the talk all while looking the part and then pay for the privilege. But I do want to know what happens there. I want every minute detail of the food these presiding priests and priestesses dream up and concoct. This is just the book! I received it as a birthday gift and consumed it with discipline and joy, relishing every bite.
A book of deliciousness that one can eat out of for ever!

[Donny Nelson · Rating 5 out of 5]

4.5 stars. I enjoyed the first part more that included the more traditional dishes and their history.