Vaporose consistenze

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The book

Steam cooking is often associated to healthy cooking and for some part this association represents the truth, but it’s not just that. Besides giving an important contribution to our organism in terms of nutrition, steam cooking also allows us to create plates that have a very distinct taste. This is because the steam gathers the flavour in a way that only very few other cooking methods can, without giving up the nutritional value of the ingredients, like minerals and vitamins, and by avoiding the gathering of toxic substances. It’s a simple and smart alternative to our everyday cooking.

This concept made way for a book dedicated to steam cooking in all its glory, written by chef Cristiano Bonolo, who has always been keen on spreading the benefits of healthy cooking, and nutritionist Laura Onorato, who has written the important advice boxes that you can find next to the recipes of this book. Recipes that include various stimulating ingredients, which will make you fall in love with steam and its incredible versatility.

Data sheet

Product dimensions: 17×24 cm
Pages: 128 pages
Cover price: 18,00 €
Date: 2021
Language: Italian
ISBN: 978-8899528-71-3

Cristiano Bonolo

Chef Bonolo has always been passionate about cooking since forever, but got closer to natural and microbiotic cooking when he was 20 years old and, between 2000 and 2011, he joined natural cooking courses, specialising in vegan baking. In 2012 he started working for, thanks to which he published various books and became the face of the videorecipes posted online by the website. He is currently working as a teacher for very important culinary schools in Italy and he also writes for different cooking magazines. He also works as a consultant for some food companies. This is his second book with Trenta Editore, after his first one La mia cucina gentile.

Laura Onorato

Laura Onorato is a pharmacist and nutritional biologist specialised in Nutrition. She has a degree in Pharmacy from the University of Palermo and one in Human Nutrition from the University of Milan. She also got a diploma in Nutrition from the Accademia Europea di Nutrizione Culinaria e Cucina Anti-aging of Parma. She’s worked for the nutrition column of TG4. At the moment she sees her patients in different offices between Milan and Palermo, she writes from various magazines and she also teaches Nutrition at the school of Naturopathy of Istituto Riza.

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