Chef Cesare from Langhe, Piedmont gifts us five of his recipes, which have been served with satisfaction in fifty years of cooking. The autobiographical introduction by chef Cesare is a collection of short stories of life lived in the Langhe.
An edition limited to 139 numbered copies, typeset by hand in mtal movable types, letter by letter.
Cesare Giaccone (1947-2024) was considered by the New York Times to be one of the protagonists of Italian haute cuisine.
This is a 28-page paper-bound signature (cm 25x15) in a separate hard cover.
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Upon request and with an additional cost of euro 30, copies can be personalized with a printed inscription (i.e. "Copy printed for John Doe...").
PRINT RUN:
139 copies were printed, divided as follows:
.52 numbered copies printed letterpress on Magnani cotton paper made in Pescia, Tuscany (euro 100);
.33 numbered copies printed letterpress on pure-cotton Umbria paper, handmade in Fabriano (euro 180);
.30 numbered copies printed letterpress on light-blue “Fiume Giano” paper, made in Fabriano (euro 140);
.6 numbered copies printed letterpress on Rosa Antico paper, made in Fabriano (euro 230);
.4 numbered copies printed letterpress on cerulean-blue, pure-cotton paper made in Aci Bonaccorsi, Sicily (euro 250);
.14 hors commerce copies printed for the Author.
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Language: Italian.
A 28-page paper-bound signature (cm 25x15) in a separate hard cover. Typeset by hand in Ruano type, cast by Nebiolo in Turin (1926), whose design was inspired by the sixteenth-century vertical cancelleresca (a cursive handwriting style) by Vatican calligrapher Ferdinando Ruano. This type is capable of graphically conveying the pleasure of sharing good food.
This edition is the forth of a series of collections of recipes by chef Cesare, each standing by itself. The previous three were: “Tre atti in cucina” (2020), “Five Ballets in the Kitchen” (2021) e “Nato coi tartufi” (2022).
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THE RECIPES:
.Asparagi sardi nati nel bosco (servito con zabaglione salato e piccole lamelle di tartufo nero cotto sotto la cenere, tagliato finissimo)
.Minestrone con castagne secche “garessine”, condito con porro e tartufo nero
.Lumache alla “Pierin d’ i puss” (su base di polenta con sugo al pomodoro)
.Tagliatelline con filetto d’anatra (in sugo di lardo e pomodoro)
.Spalla di agnello alla Gianni Gallo (accompagnata con carciofi in umido)
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Neither monotype nor linotype are used. These typesetting systems from a keyboard are often passed off as manual typography.
The Tallone Press does not print from plastic relief plates either. Derived from digital compositions, they are very much in vogue to simulate the effect of type impression onto the paper.
The number of movable types handled for the manual typesetting of this book makes it an exceptional endeavor in contemporary fine printing.
Printed on very fine paper and sewn by hand, this collector’s edition is a sophisticated gift meant to last over time and designed to give the best reading experience possible.