Cooking without using grams is possible, amazing and also really convenient… How many times it happened to you to suddenly welcome someone? Or to come back home without not wanting to cook? La Cucina Efficace is the right book for you: open your frezzer, choose your sauce in cubes, in the number of the persons who will have dinner with you and… dinner is ready!
You have just to choose the right ingredients, cook them when you have time, with the wise advices of a famous food designer, Paolo Barichella, and keep them well preserved in a very innovative way.
IIndustrial Designer well known for his career in food projects, Paolo Barichella founded Food Design Studio in 2002 and began many international partnerships. He created many innovative food projects and today works as food manager and food advisor on Stategic Design Management, Sensory Design, Concept Creation of Lifestyles and Experience. He created many courses on Food Design for Politecnico of Milan, for Istituto Europeo di Design, for Bocconi University and IULM. He wrote for many important magazines, he was involved in many contest as judge and in many international conferences as moderator. He was the author of Manifesto ADI of Food Design in 2006, and among those who wrote the book Le Ricette dei Designer 1 e 2 selected for Premio Bancarella della Cucina 2010. La cucina efficace. Prepara, conserva e porta in tavola usando il… cm³ is his first experience with Trenta Editore.