All you need to know about judging a meal by one of Italy’s most respected food critics.
Nowadays, everyone rates and critiques recipes, menus, chefs, and restaurants. Traditional food guides are no longer enough. But in this universe of foodies, gourmets, and unrestrained reviewers, whom can we trust?
The answer is that there is a way to recognize something that transcends personal tastes and preferences. This quality isn’t defined merely by how well a recipe is executed, but by a host of other ingredients and how they come together. A dining experience is about more than just the food. A fine dinner can be ruined by poor service; a seemingly sophisticated establishment might turn out to be nothing more than pretentious; and a chef may stand out from the rest because they do more than just cook.
In this invaluable book, Schira draws on years of professional experience writing about food culture and criticism to reveal seven universal, timeless rules for recognizing and evaluating the quality of a dining experience, allowing us to rate it on a scale of 0 to 10.
Rights sold:
Brazil (Record Editora)
Holland (Lannoo Meulenhoff)
