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BOOK DESCRIPTION
THE AWARD WINNING "New Nordic Meets Old Italian", offers 45 gourmet vegan and gluten free pasta sauces with full color photos that are perfectly paired with dry pasta.
¿¿In 2023, Gourmand World Cookbook Awards (they've been called the Oscars of gastronomic literature) have just awarded our "New Nordic Meets Old Italian" as the Best Italian Cookbook!
There are unexpected similarities between Italian cooking and the New Nordic style; both kitchens make a cult of freshness, the seasons and simplicity. Nordics always consider seasonal, local and sustainable food like Italians; purity, freshness, simplicity and ethics, are aimed at bringing out the pure original flavour.
Scandinavian food is simple. When you work with the very best produce, there's no need to over complicate it.We call it husmanskost - farmer's fare. It's natural and honest, made with the staple produce found on the land.
Besides creative touches to the traditional recipes and some simple vegan cheese recipes to elevate your dishes, you will also find some gastronomic encounters between Italy and Sweden.
Author tried to convey more vividly by gourmet plates such as marinated beluga in glögg-Sweden's festive beverage- a kind of mulled wine served with spaghetti and celeriac sauce. It is just fantastic with distinctly different levels of spicy sweetness of glögg with cherris and an earthy dish of celeriac.
"New Nordic Meets Old Italian" also focuses on gourmet pasta sauces with unfamiliar edible plants that are prepared based on Italian cooking traditions, perfectly paired with dried pasta shapes. The aim of this book is to encourage chefs to create a delicious plant based pasta menu in using 100% plants in the kitchen.
There is a great range of unfamiliar plants that grow in every climate, though many of them are still unexplored in their culinary potential. Author Nazli Develi heartily believes that "New Nordic Meets Old Italian" will assist you to raise awareness about the tastes their environment offers will allow them to see it through different eyes.
About the author
Nazl¿ is a food designer, working internationally, mainly in the Nordics. She is an inventive, author, aesthetically minded hands-on chef and artist with an eye for details, the creator behind the gurmevegan.com and the founder of Green & Awake Plant Food Design Studio - greenandawake.comShe specialized in raw vegan cuisine, food design, restaurant consultancy, product development, tasting events, workshops, chef training, and creative concepts, all rooted in food expression with nature as a core.Dedicated to using plants in a form closest to their natural state, obsessed with art, design, health, wellness and experimental flavours , she's strongly committed to spreading awareness about plant-based food as the most sustainable and necessary alternative for the planet.
