Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

In.gredienti Massimiliano e Raffaele Alajmo


Recommended Posts

  • 1 month later...
Just wondering does anyone own the La Calandre cookbook In.gredienti by Massimiliano e Raffaele Alajmo? If so what is it like and is it worth spending 150 on it? I buy my fair share of books and would happy to part with my money provided it is a good book.

I have a copy. I have seen it for sale for up to 350$ cad. Which in my opinion is too expensive. (for almost any cookbook) The photos are really beautiful, they look more like they are presented on a canvas then an actual plate. And the first 40 or so pages are a dialogue between the two brother about memories and inspiration, which is awesome. They talk about there first visit to a Michelin 3 star restaurant in France and about the experience. And the origins of Le Calandre.

As far as the recipes go, it's quite complex, I haven't tried any of them at home. although there's a recipe for sea urchin spaghetti that I would love to try. Each dish has several components to them, a lot of use with the Paco-jet. But also, there's still traces of authentic italian roots.

Overall, I think it's an awesome book. It just depends on if you want to pay that much. It seems like cookbook prices have been going down recently in my opinion.... ex. Alinea, Crillon at home, A day at El Bulli, were all really good bang for your buck.

Link to comment
Share on other sites

I actually bought the book at the restaurant for some friends we were visiting in Umbria. Both of the brothers were there that day, so I was able to get the book signed by the two of them.

It's truly a gorgeous book, worth every penny, if not as a cook book, then as a piece of art. I only wish I had bought 2 copies.

Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

Link to comment
Share on other sites

Ciao! I am the lucky benefactor of Weinoo's generosity. It's a gorgeous book, inspirational in terms of food presentation, color, texture, balance, etc.

The conversation between the brothers is fun, if a little 'artificial'.

The recipes are tough.. I haven't tried any of them. No Pacojet in the Christmas stocking this year....

But, still good flavor elements to try.

As matter of fact, I think I'll get it back out this afternoon and let inspiration strike.

Link to comment
Share on other sites

Hi Tonto, you can follow the links from the official site (there's even a short video describing its philosophy and creation) here:



The Gastronomer's Bookshelf - Collaborative book reviews about food and food culture. Submit a review today! :)

No Special Effects - my reader-friendly blog about food and life.

Link to comment
Share on other sites

Christ the nauseous voice over on that video almost made me vomit!

the book is on offer in the UK on the Borders website.

I just can't bring myself to part with the cash though.

“Do you not find that bacon, sausage, egg, chips, black pudding, beans, mushrooms, tomatoes, fried bread and a cup of tea; is a meal in itself really?” Hovis Presley.

Link to comment
Share on other sites


  • Similar Content

    • By ojisan
      Does anyone have any thoughts about Alice Waters' new "40 Years of Chez Panisse"? Not a recipe cookbook - more of a memoir/history/picture book.
    • By Rushina
      What would you like to be included in a cookbook you classify as a "good cookbook"?
    • By Multiwagon
      Other than the three written by Michael Ruhlman, which I have read and loved, what other books are out there that are about cooking, but not cookbooks?
    • By OliverB
      I just received a copy of "The Cook's Book - Concise Edition" edited by Jill Norman, and now I'm curious, what's the difference to the full edition? Supposedly it has 648 pages compared to 496 in this edition, and it appears to be much larger in size if the info on us.dk.com is correct. Other than that I can't find any info what the difference might be. It's a neat book with lots of photos about techniques etc, and lots of recipes. As with any DK book production values are high.
      If the contents are the same, I'm happy with the smaller version, but I'd really like to know what I might be missing on those 150 or so pages. If it's just filler, I don't care. If it's some fantastic recipes, I do care....
      Anybody here know both editions? Google was so far of no help. Lots of the full edition are to be had used as well, I'd be happy giving this one as a gift and ordering the full edition, if it's worth it.
    • By devlin
      Say you were rounded up with a group of folks and either had a skill to offer in exchange for a comfy room and some other niceties or were sent off to a slag heap to toil away in the hot sun every day for 16 hours, what 3 books would you want to take with you to enable you to cook and bake such fabulous foodstuffs that your kidnappers would keep you over some poor schlub who could cook only beans and rice and the occasional dry biscuit?
  • Recently Browsing   0 members

    • No registered users viewing this page.
  • Create New...