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Bracali and the Revolution in Tuscan Cuisine by Roberto Curti Pdf
A self-taught culinary virtuoso, Francesco Bracali is one of Italy's top chefs. He and his brother, Luca, a sommelier, own the two-Michelin-stars restaurant Bracali in Massa Marittima, Tuscany. Once an unpretentious tavern run by their parents, the brothers turned it into a fine dining place where they revisited the region's rich gastronomic traditions in an innovative way. Their revolutionary approach--a novelty at first--today boasts international recognition. This book examines Tuscany's culinary history and analyzes the Bracali brothers' interpretation of traditional dishes and fine wine.
Bracali and the Revolution in Tuscan Cuisine by Roberto Curti Pdf
A self-taught culinary virtuoso, Francesco Bracali is one of Italy's top chefs. He and his brother, Luca, a sommelier, own the two-Michelin-stars restaurant Bracali in Massa Marittima, Tuscany. Once an unpretentious tavern run by their parents, the brothers turned it into a fine dining place where they revisited the region's rich gastronomic traditions in an innovative way. Their revolutionary approach--a novelty at first--today boasts international recognition. This book examines Tuscany's culinary history and analyzes the Bracali brothers' interpretation of traditional dishes and fine wine.
The Films of Jesus Franco, 1953-1966 by Francesco Cesari,Roberto Curti Pdf
With more than 180 films during a career spanning several decades, Jesus Franco (1930-2013) was an extraordinarily prolific and chameleon-like Spanish director, covering virtually every genre from horror to film noir, adventure and erotic, and adapting to all kinds of productions. A one-of-a-kind filmmaker, he was boldly original in the themes, style, and in his idea of cinema. This book examines his life and career between his first short film to the moment he cut his ties with his home country and became an "international" director, with a detailed production history and critical analysis of his films, placing his work within the social and political context of Spanish culture, politics, and cinema. Franco's most critically praised works are covered, namely such cult horror classics as The Awful Dr. Orlof and The Diabolical Dr. Z, as well as his working relationship with Orson Welles, whom he was to direct in a 1964 unfinished adaptation of Treasure Island. Detailed production history and critical analysis of his films are provided, placing his work within the context of Spanish culture, politics, and film industry. The book also includes plenty of never-before-seen bits of information and in-depth discussion of Franco's previously uncovered scripts, essays, and short films, as well as his unmade projects of the period.
Italian Giallo in Film and Television by Roberto Curti Pdf
Since the release in 1929 of a popular book series with bright yellow covers, the Italian word giallo (yellow) has come to define a whole spectrum of mystery and detective fiction and films. Although most English speakers associate the term giallo with the violent and erotic thrillers popular in the 1960s and 1970s from directors like Mario Bava, Dario Argento, Lucio Fulci and others, the term encompasses a wide range of Italian media such as mysteries, thrillers and detective stories--even comedies and political pamphlets. As films like Blood and Black Lace (1964) and Deep Red (1975) have received international acclaim, giallo is a fluid and dynamic genre that has evolved throughout the decades. This book examines the many facets of the giallo genre --narrative, style, themes, and influences. It explores Italian films, made-for-TV films and miniseries from the dawn of sound cinema to the present, discussing their impact on society, culture and mores.
Elio Petri (1929-1982) was one of the most commercially successful and critically revered Italian directors ever. A cultured intellectual and a politically committed filmmaker, Petri made award-winning movies that touched controversial social, religious, and political themes, such as the Mafia in We Still Kill the Old Way (1967), police brutality in Investigation of a Citizen Above Suspicion (1970), and workers' struggles in Lulu the Tool (1971). His work also explored genre in a thought-provoking and refreshing manner with a taste for irony and the grotesque: among his best works are the science fiction satire The 10th Victim (1965), the ghost story A Quiet Place in the Country (1968), and the grotesque giallo Todo modo (1976). This book examines Elio Petri's life and career, and places his work within the social and political context of postwar Italian culture, politics, and cinema. It includes a detailed production history and critical analysis of each of his films, plenty of never-before-seen bits of information recovered from the Italian ministerial archives, and an in-depth discussion of the director's unfilmed projects.
Italian Gothic Horror Films, 1980-1989 by Roberto Curti Pdf
The Italian Gothic horror genre underwent many changes in the 1980s, with masters such as Mario Bava and Riccardo Freda dying or retiring and young filmmakers such as Lamberto Bava (Macabro, Demons) and Michele Soavi (The Church) surfacing. Horror films proved commercially successful in the first half of the decade thanks to Dario Argento (both as director and producer) and Lucio Fulci, but the rise of made-for-TV products has resulted in the gradual disappearance of genre products from the big screen. This book examines all the Italian Gothic films of the 1980s. It includes previously unpublished trivia and production data taken from official archive papers, original scripts and interviews with filmmakers, actors and scriptwriters. The entries include a complete cast and crew list, plot summary, production history and analysis. Two appendices list direct-to-video releases and made-for-TV films.
The history of Italian cinema includes, in addition to the renowned auteurs, a number of peculiar and lesser-known filmmakers. While their artistry was often plagued with production setbacks, their works—influenced by poetry, playwriting, advertising, literature, comics and a nonconformist, sometimes antagonistic attitude—were original and thought provoking. Drawing from official papers and original scripts, this book includes much previously unpublished information on the works and lives of post–World War II filmmakers Pier Carpi, Alberto Cavallone, Riccardo Ghione, Giulio Questi, Brunello Rondi, Paolo Spinola, Augusto Tretti and Nello Vegezzi.
From its birth in 1913 to its abolition in 2021, film censorship marked the history of Italian cinema, and its evolution mirrored the social, political, and cultural travail of the country. During the Fascist regime and in the postwar period, censorship was a powerful political tool in the hands of the ruling party; many films were banned or severely cut. By the end of the 1960s, censors had to cope with the changing morals and the widespread diffusion of sexuality in popular culture, which led to the boom of hardcore pornography. With the crisis of the national industry and the growing influence of television, censorship gradually changed its focus and targets. The book analyzes Italian film censorship from its early days to the present, discussing the most controversial cases and protagonists. These include such notorious works as Last Tango in Paris and Salo, or the 120 Days of Sodom, and groundbreaking filmmakers such as Luchino Visconti, Federico Fellini and Pier Paolo Pasolini, who pushed the limits of what was acceptable on screen, causing scandal and public debate.
Sober and intense: this is Tuscan cooking, where the refined authenticity of the ingredients reigns supreme. Simple, rustic recipes for dishes whose enticing scents evoke the famous flavours of the past, enhanced by the ininmitable taste of the very finest olive oil.
Encyclopedia of Mind Enhancing Foods, Drugs and Nutritional Substances, 2d ed. by David W. Group Pdf
This greatly expanded and revised edition contains more than 1,000 entries, covering everything from common everyday foods to the latest in genetic research--and beyond. Each substance's properties are objectively described based on the latest scientific evidence. Included are substances that not only claim to improve thinking and other brain functions, but those that are thought to help prevent brain damage and degeneration, prevent aging and extend the human lifespan, enhance social skills and moral behavior, induce altered states of consciousness, and improve mood, stamina, and energy.
Italian Gothic Horror Films, 1980-1989 by Roberto Curti Pdf
The Italian Gothic horror genre underwent many changes in the 1980s, with masters such as Mario Bava and Riccardo Freda dying or retiring and young filmmakers such as Lamberto Bava (Macabro, Demons) and Michele Soavi (The Church) surfacing. Horror films proved commercially successful in the first half of the decade thanks to Dario Argento (both as director and producer) and Lucio Fulci, but the rise of made-for-TV products has resulted in the gradual disappearance of genre products from the big screen. This book examines all the Italian Gothic films of the 1980s. It includes previously unpublished trivia and production data taken from official archive papers, original scripts and interviews with filmmakers, actors and scriptwriters. The entries include a complete cast and crew list, plot summary, production history and analysis. Two appendices list direct-to-video releases and made-for-TV films.
Italian Gothic Horror Films, 1957äóñ1969 by Roberto Curti Pdf
The “Gothic” style was a key trend in Italian cinema of the 1950s and 1960s because of its peculiar, often strikingly original approach to the horror genre. These films portrayed Gothic staples in a stylish and idiosyncratic way, and took a daring approach to the supernatural and to eroticism, with the presence of menacing yet seductive female witches, vampires and ghosts. Thanks to such filmmakers as Mario Bava (Black Sunday), Riccardo Freda (The Horrible Dr. Hichcock), and Antonio Margheriti (Castle of Blood), as well the iconic presence of actress Barbara Steele, Italian Gothic horror went overseas and reached cult status. The book examines the Italian Gothic horror of the period, with an abundance of previously unpublished production information drawn from official papers and original scripts. Entries include a complete cast and crew list, home video releases, plot summary and the author’s analysis. Excerpts from interviews with filmmakers, scriptwriters and actors are included. The foreword is by film director and scriptwriter Ernesto Gastaldi.
Even for those who have never eaten in one of his restaurants, the name Nobu conjures up a magical world where diners enjoy luxurious food in a chic and glamorous setting. As one of the most celebrated chefs today, Nobu Matsuhisa is also one of the most international. His ever-expanding worldwide empire of fashionable restaurants now numbers thirteen, and they remain very much the places to eat and to be seen in each city. His first book, Nobu: The Cookbook, a collection of his favorite seafood recipes, was an international bestseller. Nobu Now presents an exhilarating taste of how Nobu’s repertoire has continued to develop, enriched by his travels and experience in South America, the United States, and Europe, and by the cuisines of the nations in which his restaurants operate. Reflecting a new emphasis on fewer ingredients and a more home-cook-friendly sensibility, the dishes in Nobu Now are more inviting than ever to make. You will find unique delights such as King Crab White Soufflé and Octopus Carpaccio, with nods to Western haute cuisine in dishes like Baby Turban Shells with Escargot Butter Sauce. A Mediterranean flair is evident in White Fish Somen with Pomodoro Sauce and in Black and Red Rice Risotto. Recipes such as Coriander Soba and Sea Eel “Fish and Chips” give expression to his ingenious brand of fusion cuisine. For the first time Nobu ventures beyond seafood and shares the exquisite meat and poultry dishes he has crafted, including Kobe Beef New-Style Sashimi and Lamb Chop with Miso Anti-Cucho Sauce. For the vegetarian, there are treats like Fruit Tomato and Vegetable Ceviche, Mushroom Toban Yaki, and Avocado Egg Pudding. Nobu’s inspired desserts also encompass a broad reach of intriguing flavors and textures. Bamboo Jello and Banana Egg Roll lie alongside Passion Fruit Pasta, while Yuzu Soup with Apricot Ice Cream and Fruit Sake remind us of the basic Japanese sensibility underpinning all his food. Indeed, the essence of Japanese cuisine—using simple techniques to bring out the flavors in the best of ingredients—is still at the heart of Nobu’s cooking. In Nobu Now he demonstrates how widely and how beautifully this tenet can be applied, resulting in the food that his admirers adore—light, modern, clean, and fresh.
Italian Giallo in Film and Television by Roberto Curti Pdf
Since the release in 1929 of a popular book series with bright yellow covers, the Italian word giallo (yellow) has come to define a whole spectrum of mystery and detective fiction and films. Although most English speakers associate the term giallo with the violent and erotic thrillers popular in the 1960s and 1970s from directors like Mario Bava, Dario Argento, Lucio Fulci and others, the term encompasses a wide range of Italian media such as mysteries, thrillers and detective stories--even comedies and political pamphlets. As films like Blood and Black Lace (1964) and Deep Red (1975) have received international acclaim, giallo is a fluid and dynamic genre that has evolved throughout the decades. This book examines the many facets of the giallo genre --narrative, style, themes, and influences. It explores Italian films, made-for-TV films and miniseries from the dawn of sound cinema to the present, discussing their impact on society, culture and mores.
The ultimate guide to the world's most popular hot beverage - from Ferran Adrià's elBullifoundation and Lavazza In this all-encompassing encyclopedia, experts at the elBullifoundation, working alongside the world-leading coffee brand Lavazza, provide the answers to these questions and many more. This comprehensive and fascinating volume is perfectly positioned for culinary professionals, coffee aficionados, and all those who want to explore the world behind this vital element of our everyday lives. Readers will discover the history, consumption practices, production techniques, and myriad varieties of coffee, and gain an understanding of the coffee industry as a whole. This is the perfect companion for those who want to approach the worlds of coffee and gastronomy from a practical and intellectual point of view, either as a culinary professional or a curious coffee enthusiast.