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Guida Gallo - The best 101 Risotti in the world |
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| この情報はストアのものより古い可能性がございます。 | ||||
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価格 | 500円 | ダウンロード |
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|---|---|---|---|---|
| ｼﾞｬﾝﾙ | ブック | |||
サイズ | 127.2MB (ダウンロードにWIFIが必要) | |||
| 開発者 | ART Servizi Editoriali s.p.a. | |||
| 順位 |
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| ﾘﾘｰｽ日 | 2011-07-16 11:34:24 | 評価 | 評価が取得できませんでした。 | |
| 互換性 | iOS 以降が必要です。 iPhone、iPad および iPod touch 対応。 | |||
The Gallo Guide is a milestone in recipe books dedicated to rice, a grain originally from the Orient that has become ambassador of high Italian cuisine.
101 recipes from some of the most famous restaurant chefs in the world, offering original dishes you can amaze guests with or turn into something truly special.
If rice is one of the most versatile ingredients, both at home and in restaurants, risotto is characterized by fuller, more defined flavours, thanks to a particular cooking technique and almost unlimited combinations.
The creativity of chefs has made this grain one of the most refined and creative. The recipes proposed range from traditional ones like "risi e bisi" (rice with peas) or "seafood risotto" to more imaginative creations, with unusual additions of fruit, wine or cheese… From the classic "cuttlefish ink rice" to "Celline olive rice", from a surprising rice ball with fish sauce and "riso in cagnun" (rice with cheeses) to rice with nettle or green apples.
Recipes for all seasons and all tastes, from the most refined to those who love simple flavours, for those who can dedicate much time to preparing these dishes or those who wish to enjoy some good food after a hard day’s work, for lovers of cooking and those who, rookies, won’t give up taste and quality!
Accompanied by the Gallo Guide, take a journey, from the comfort of your home, into the pleasure of taste with the greatest restaurants of the world, from Milan to Tokyo, Rome to New York, Piedmont to China, know the secrets of internationally acclaimed chefs and re-create the atmosphere of prestigious restaurants.
All with one main ingredient – rice – that Gallo has passionately selected to suggest the most suited varieties for different preparations, from Carnaroli to Arborio, Vialone and Venere.
From tiny and precious kernels of rice to great ideas for each of you!
_____________
HOW IT WORKS
Tap on the screen to display the lower toolbar and the index of the countries.
Index of the countries:
- By tapping on the icon of one of the countries you’ll see the first restaurant/chef of that country.
Lower toolbar:
- Tap on a flag to select the language of the Gallo Guide and relating indexes.
- You can carry out a search of one or more words (and) in the indexes according to location, restaurant, recipe or chef.
- The page on the screen may be sent via e-mail by tapping on "Action".
- The "Bookmark" button displays the names of recipes or restaurants indicated on the top toolbar.
Top toolbar:
- By tapping on the icon 'i' when it is active, you will see a description of the chef/restaurant for the recipes present on the screen and, from there, you can view the map with the location of the restaurant and/or send an e-mail or visit the web site of the restaurant.
- By tapping on the bookmark icon, the icon lights up and the page is included in the relating list.
更新履歴
Fixed the problem related to the use in devices configured in some languages, including "British English".
101 recipes from some of the most famous restaurant chefs in the world, offering original dishes you can amaze guests with or turn into something truly special.
If rice is one of the most versatile ingredients, both at home and in restaurants, risotto is characterized by fuller, more defined flavours, thanks to a particular cooking technique and almost unlimited combinations.
The creativity of chefs has made this grain one of the most refined and creative. The recipes proposed range from traditional ones like "risi e bisi" (rice with peas) or "seafood risotto" to more imaginative creations, with unusual additions of fruit, wine or cheese… From the classic "cuttlefish ink rice" to "Celline olive rice", from a surprising rice ball with fish sauce and "riso in cagnun" (rice with cheeses) to rice with nettle or green apples.
Recipes for all seasons and all tastes, from the most refined to those who love simple flavours, for those who can dedicate much time to preparing these dishes or those who wish to enjoy some good food after a hard day’s work, for lovers of cooking and those who, rookies, won’t give up taste and quality!
Accompanied by the Gallo Guide, take a journey, from the comfort of your home, into the pleasure of taste with the greatest restaurants of the world, from Milan to Tokyo, Rome to New York, Piedmont to China, know the secrets of internationally acclaimed chefs and re-create the atmosphere of prestigious restaurants.
All with one main ingredient – rice – that Gallo has passionately selected to suggest the most suited varieties for different preparations, from Carnaroli to Arborio, Vialone and Venere.
From tiny and precious kernels of rice to great ideas for each of you!
_____________
HOW IT WORKS
Tap on the screen to display the lower toolbar and the index of the countries.
Index of the countries:
- By tapping on the icon of one of the countries you’ll see the first restaurant/chef of that country.
Lower toolbar:
- Tap on a flag to select the language of the Gallo Guide and relating indexes.
- You can carry out a search of one or more words (and) in the indexes according to location, restaurant, recipe or chef.
- The page on the screen may be sent via e-mail by tapping on "Action".
- The "Bookmark" button displays the names of recipes or restaurants indicated on the top toolbar.
Top toolbar:
- By tapping on the icon 'i' when it is active, you will see a description of the chef/restaurant for the recipes present on the screen and, from there, you can view the map with the location of the restaurant and/or send an e-mail or visit the web site of the restaurant.
- By tapping on the bookmark icon, the icon lights up and the page is included in the relating list.
更新履歴
Fixed the problem related to the use in devices configured in some languages, including "British English".
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