Questo mese Gambero Rosso dedica uno speciale al Ristorante elCOQ e Lorenzo Cogo….Ci sono anche io con il design dei posti tavola e dei nuovi piatti in terra naturale…
Il design di questo prodotto recupera la tradizione (i cocci originali) la rielabora (assembla i cocci) e ripropone un oggetto nuovo con una propria valenza funzionale ed estetica. Elementi del passato che ritornano nel nostro presente.
Amazing book!Modernist Cuisine is a six-volume, 2,438-page set that is destined to reinvent cooking. The lavishly illustrated books use thousands of original images to make the science and technology clear and engaging.
“This book will change the way we understand the kitchen.”
— Ferran Adrià
Well, behold the Joulie. Invented by engineers Dave Petrillo and Dave Jackson, these little things sit in the bottom of your cup or travel mug. Each Joulie has “a special non-toxic material sealed within the polished stainless steel shell.” That material melts at 140 degrees Fahrenheit. When it does, it absorbs thermal energy. And as the material solidifies again, it releases said energy. The upshot for you? Your coffee or tea cools to a drinkable temperature much more quickly and stays warm “twice as long.”