Recipes From A Banker E-Book

Marco Pingitore

• Herausgeber: Babelcube Inc.
• Kategorie: Lebensstil
• Sprache: Englisch

Veröffentlichungsjahr: 2017

Beschreibung

Cooking is a necessity before being an art, which means that its primary aim is to satiate you and only after you can search for the taste, followed by decorations and creativity. Let us never forget that – we owe it to the many in the world that still have no access to basic necessities such as food and water.This book was born as a game, as a way to tidy up the various recipes we tried out in the past few years. It is an unusual recipe book in that there is no hard-to-find ingredient. Rather, everything we talk about can be easily tracked down in any supermarket, and if you can’t, then you can substitute it with a similar one – the taste won’t be affected. We are not very picky!Of course, trying to make Genoese pesto without basil might be hard, but imagination has no limits. After all, many recipes that are popular today were born by mistake or by contingency. Indeed, if you find ways to improve the recipes, I would love to know. After all, there are no strict formulas: many dishes belong to folk tradition and as such they do not have a precise list of ingredients and it is not my intention fix that; I do not have this presumption. My suggestions are only examples that I tried and enjoyed. But enough talking now – have fun and enjoy your meal.

Leseprobe

Recipes from a Banker

Marco Pingitore

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Translated by Gwen Simmons 

“Recipes from a Banker”

Written By Marco Pingitore

Copyright © 2016 Marco Pingitore

All rights reserved

Distributed by Babelcube, Inc.

www.babelcube.com

Translated by Gwen Simmons

Cover Design © 2016 Marco Pingitore

“Babelcube Books” and “Babelcube” are trademarks of Babelcube Inc.

Table of Contents

Title Page

Copyright Page

Recipes from a Banker

«E che ce vo’

Preface

Cooking itself is science; It is up to the cook to turn it into art.

"The arts follow the evolution of their time as they are the mirror of the intelligence of the world."

As the author points out, food is first of all a necessity, and for many it is nothing more than that. But for others it is a means to communicate. For some, indeed, it is a form of art.

Cooking is a creative tool, something which anyone can be free to experience because it is also imagination.

The concept of art has definitely changed over the centuries, from the Ancient Greeks, who saw it as intimately linked to technique, to the Renaissance, when the idea of genius and originality without rules was born. If, therefore, the idea of what was considered art has always been subjected to change, then art has certainly always been able to convey the values ​​of its age.

Even food undeniably reflects its society, with its convictions and ethics. Therefore, as some people claim, today the art of cooking is also a ‘responsibility’ as dishes convey messages just as works of art do, and while this fleeting resemblance is certainly not enough to bind art and food together, it is definitely a starting point.