Five ballets in the kitchen - Cesare Giaccone
 
Stampa
28 pagine composte a mano con il corsivo di Nikolas Kis, fuso nelle matrici originali seicentesche, e con la cancelleresca del calligrafo rinascimentale Ferdinando Ruano, in grado di trasmettere graficamente la gioia del convivio e della buona cucina.
 
Editore: Tallone 
Dimensioni: 25x15 cm 
 
Tiratura
8 esemplari numerati deluxe impressi su carta Amatruda di Amalfi.
 
Particolarità
«The craft of Tallone, like that of the finest cooking, rises to the level of art. The typography is conservative, impeccable. The pamphlet, a luxury, is an object to collect, an ideal gift. To purchase a copy is to support the highest level of care and handwork». Edward Behr - THE ART OF EATING 
L’editore non impiega i rapidi sistemi di composizione a tastiera monotype e linotype, spesso confusi con la tipografia manuale. Egualmente non usa composizioni digitali trasferite su matrici di plastica (fotopolimero).
 
Approfondimenti
Cesare Giaccone di Albaretto della Torre (Langhe) – considerato dal New York Times uno dei protagonisti assoluti della cucina contemporanea – ci regala cinque nuove ricette per celebrare i piaceri del convito. 
Introduzione in lingua inglese di Richard D. Boardman. Seguono le ricette in lingua italiana.
 
 
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Printing
For the typographical composition by hand, two types were chosen: one is the baroque type engraved at the end of the 1600s by Nikolas Kis; and the second is the 16th-century cancelleresca by Ferdinando Ruano. Both graphically interpret the joy of conviviality and good food.
 
 
Press: Tallone.
Size: 25x15 cm
 
Number of copies
8 deluxe numbered copies printed letterpress on Amatruda paper mould-made in Amalfi.
 
Features
A 28-page paper-bound signature in a separate hard cover.
«The craft of Tallone, like that of the finest cooking, rises to the level of art. The typography is conservative, impeccable. The pamphlet, a luxury, is an object to collect, an ideal gift. To purchase a copy is to support the highest level of care and handwork». Edward Behr - THE ART OF EATING
Neither monotype nor linotype are used. These typesetting systems from a keyboard are often passed off as manual typography. The Tallone Press also does not print from plastic plates derived from digital compositions.
 
 
Details
Cesare Giaccone from Langhe (Piedmont) – considered by the New York Times to be one of the absolute protagonists of contemporary haute cuisine – offers us five new recipes.
Foreword, in English, by Richard W. Boardman.