the Art of
Cooking Separately

How can all the elements of a recipe be cooked using the best techniques and the most appropriate cooking times? Cooking separately!

Often the most important component of a recipe is the one that is cooked worse. The asparagus that connotes the risotto is overcooked. Or the fillet is boiled to flavor the sauce. The result? A risotto that tastes like asparagus with overcooked asparagus, or a chewy fillet with a tasty sauce.

asparagus risotto
asparagus risotto

Using the art of cooking separately you will learn how to cook the most important ingredient, enhancing what accompanies it. The risotto must have the taste of what will connote it, avoiding to overcook it. The sauce must already have in itself the taste of the fillet, without this being cooked inside. When finished, everything must be cooked perfectly and perfectly harmonized.

The stock, the fumet, whats stuck to the pan and and the cooking juices, they will all act as a bridge between the most important ingredient and whatever will accompany it. They will connote pasta, rice and sauces in order to let them perfectly accept the recipes most important element.

start one recipe
and you get three

When youll begin to see a recipe through the steps that compose it, you will notice that very different recipes are based on identical processes. You will get to see cooking as a combinatorial calculation.

What connects a shrimp risotto, a shrimp pasta and a shrimp soup?
The fumet. In fact, it is not the shrimps which give the risotto its flavor, but their fumet. The shrimps wont cook 18 minutes along with the rice, but just a few seconds in creaming.

 

shrimp soup busara
shrimp soup busara

The shrimp pasta will taste like shrimps because you will have sautéed it in the reduced fumet, not because the shrimps have been cooked along with the pasta sauce. In the shrimp soup, it will be the fumet to flavor the vegetables of the soup,
while the shrimps will be cooked just before being brought to the table.

Find out how to be in control of cooking and flavors. Discover also how to delay preparation times and get to dinner without being too tired.

every step of a recipe
in one process

The book The Art of Cooking Separately describes a cooking method to better understand the structure behind a recipe, in order to apply it to similar recipes. It is a publication designed on two different and synergistic levels of content: the photographic and the graphic ones, which accompany the texts.

The photographic part has been designed to represent not the single passages of the recipe, but the process in which it is possible to break up the recipe. The graphic part summarizes these processes, through a photographic flow diagram. It has the function of both previewing the recipe and making these processes analogous to similar others.

the Art of
Cooking Separately

How can all the elements of a recipe be cooked using the best techniques and the most appropriate cooking times? Cooking separately!

Often the most important component of a recipe is the one that is cooked worse. The asparagus that connotes the risotto is overcooked. Or the fillet is boiled to flavor the sauce. The result? A risotto that tastes like asparagus with overcooked asparagus, or a chewy fillet with a tasty sauce.

asparagus risotto

Using the art of cooking separately you will learn how to cook the most important ingredient, enhancing what accompanies it. The risotto must have the taste of what will connote it, avoiding to overcook it. The sauce must already have in itself the taste of the fillet, without this being cooked inside. When finished, everything must be cooked perfectly and perfectly harmonized.

The stock, the fumet, whats stuck to the pan and and the cooking juices, they will all act as a bridge between the most important ingredient and whatever will accompany it. They will connote pasta, rice and sauces in order to let them perfectly accept the recipes most important element.

asparagus risotto

start one recipe
and you get three

When youll begin to see a recipe through the steps that compose it, you will notice that very different recipes are based on identical processes. You will get to see cooking as a combinatorial calculation.

What connects a shrimp risotto, a shrimp pasta and a shrimp soup?
The fumet. In fact, it is not the shrimps which give the risotto its flavor, but their fumet. The shrimps wont cook 18 minutes along with the rice, but just a few seconds in creaming.

 

shrimp soup busara

The shrimp pasta will taste like shrimps because you will have sautéed it in the reduced fumet, not because the shrimps have been cooked along with the pasta sauce. In the shrimp soup, it will be the fumet to flavor the vegetables of the soup,
while the shrimps will be cooked just before being brought to the table.

Find out how to be in control of cooking and flavors. Discover also how to delay preparation times and get to dinner without being too tired.

shrimp soup busara

every step of a recipe
in one process

The book The Art of Cooking Separately describes a cooking method to better understand the structure behind a recipe, in order to apply it to similar recipes. It is a publication designed on two different and synergistic levels of content: the photographic and the graphic ones, which accompany the texts.

The photographic part has been designed to represent not the single passages of the recipe, but the process in which it is possible to break up the recipe. The graphic part summarizes these processes, through a photographic flow diagram. It has the function of both previewing the recipe and making these processes analogous to similar others.

In this book Giuliano Cingoli presents his method ˝Separation cooking˝, that is a simple an intuitive method: in any recipe, each ingredient is cooked using the most appropriate technique and timing.

To understand a recipe it is essential to understand its structure: the photographic project will help you to visualise how the recipe can be split up into its component parts and help you recognise similar recepies. Once you understand the structure of one recipe you will understand them all.

Elemental cooking will change your way of how you view cooking!

In questo volume Giuliano Cingoli illustra il suo metodo della ˝Separazione delle cotture˝, un metodo semplice e intuitivo: all′interno di una ricetta, cuoci ogni materia con la tecnica più adatta e con i tempi di cottura giusti.

Per capire una ricetta è essenziale comprenderne la struttura: il progetto fotografico ti aiuterà a visualizzare le parti in cui ogni ricetta può essere suddivisa e a individuare quelle comuni a ricette simili. Compresa la struttura di una ricetta le conoscerai tutte.

Grazie alla Cucina elementare cambierà il tuo modo di vedere la cucina!