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Alberto Ponticelli
Likely the only chef in the world with the knowledge and access to convey such a candid look at Japanese cuisine to a Western audience
Ingrained since childhood with memories of his mothers weekly bread-making and visits to his uncles village bakery
and Eggless Mayo
Sweet Sicily: Sugar and Spice, and All Things Nice (Alessandra Dammone) creativity Alberto PonticelliNOTE: This book is in Italian and English. Sweet, intense, and colorful is how Sicilian pastries will appear to the fortunate eyes seeing them for the first time. Those who have time to get to know them well, however, will also find it sensual, dramatic, and irreverent. Making pastries in Sicily is never a purely gastronomic issue; it may be a declaration of love, social ostentation of personal wealth, or a way of mocking a defeated enemy. It is a
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