Due servizi editoriali sul nuovo numero  di maggio della rivista CREARE CON I FIORI

-LES FLEURS  e  CENETTA PER DUE IN GIARDINO – In edicola!

Un piccola anteprima delle 4 pagine che troverete all’interno del magazine. Tanti consigli di Stile e Arte del Ricevere. Da non perdere!

Invitare con Stile seguendo le regole del “Dress Code”

nella mia rubrica – L’arte del ricevere -

sulla rivista Casa da Sogno

Chocolate & Zucchini is a blog written by Clotilde Dusoulier, a 33-year-old Parisian food writer who shares her passion for all things food-related.

Here you’ll find recipe ideas andcooking inspiration, plus musings on quirky ingredients, cookbook acquisitions, nifty tools, and restaurant experiences.

The blog was created in September of 2003 as a creative outlet. One thing led to another, some media attentionwas received, a book deal was signed, a dayjob was quit, and a new life as a full-time food writer began.

Clotilde Dusoulier now writes food and travel articles for magazines in English and in French, writes and editscookbooks, and works as a recipe developer, public speaker, and food trend consultant.

Dear Clotilde, it is my pleasure to do this interview with you. Your books are so pretty!

EM: How would you describe French cuisine to someone who had never encountered it before?  What makes it different?

CD: I think tasting works a lot better than describing in this case! There is not just one generic “French cuisine”. Although most people think of French cuisine as the cuisine of butter and sauces and stocks, such as Escoffier defined classic French cuisine, France is actually a large and diverse country, with many culinary traditions. Much like what is seen in Italy or China, the cuisine of each region is quite different from that of others, depending on the geography, climate and culture, and there are very many local specialties.

EM: What defines French home cooking?

CD: Again, it’s got more to do with repertoire than definition, but an important focus of French home cooking is the freshness of the ingredients, the seasonality of the produce, and the ease of the dishes’ preparation. There are a lot of slow-cooked or oven-cooked dishes, for instance, which require little last-minute work. The purpose of this is to spend less time in the kitchen, and more time with your family and friends, while still feeding them excellent food.

EM: How can we all be more French in the kitchen?

CD: By celebrating what each season brings, whether it’s the high tide of summer or the low tide of winter, and thinking up crafty, colorful ways to showcase the produce that is available. By buying excellent artisan bread, crusty and flavorful — or making it yourself if it’s not available. And by setting the table in a simple, but pretty way.

EM: What are some cooking challenges you’d like to tackle?

CD: I just like to try and develop my skills day by day, inspired by what I buy at the market or recipes I find in books or online.

EM: What do you see as the relationship between writing and cooking?

CD: I feel one feeds the other: I love writing about the things that I cook, and oftentimes I am idly composing sentences while I work. And I feel having an outlet to write about my cuisine pushes me to be a more adventurous cook. It gives me a reason to do better and different things.

EM: The French Market Cookbook: Vegetarian Recipes from My Parisian Kitchen is your new book. Vegetarian diet: How to get the best nutrition?

CD: The way I approach nutrition is to not worry so much about the technical details of it, but rather to focus on eating a wide variety of real, fresh foods. Depending on the season and the opportunity, I buy all kinds and colors of vegetables, legumes, grains, flours, nuts, seeds, oils, etc. and cook them from scratch. This pretty much guarantees that you’ll hit all the necessary nutrients. Also, I strive to listen to my appetite: if we can manage to tune out all the outside messages, our bodies do send signals of what they need for us to feel energetic and healthy.

EM: Why do some people think vegetarianism is unhealthful?

CD: Some people focus on the foods that you remove to create a plant-based diet, so they worry that the nutrients of these foods will be missed. But in truth, what vegetarianism does is make room for other, incredibly wholesome ingredients that can bring the same nutrients and many more. I will also note that people who chose a plant-based diet usually give more thought to their dietary choices than the average omnivore, so they are much more curious about foods and eat a much wider variety of them.

EM: How would you define “good manners”? 

CD: Good manners are a set of small actions that cost very little, but make others feel respected, valued, and comfortable. It’s the oil in the cogs of life with other human beings.

EM: Do you agree with those who say that civility in general is declining everywhere?

CD: This is an opinion that one hears often, but I have to say I have not witnessed it as a trend myself. In many cases, I feel being polite and friendly with people makes them polite and friendly in return. Of course there will always be rude people, but I don’t surround myself with them, I don’t take their behavior personally, and in truth, I feel sorry for them more than anything. So I try to laugh them off, and perhaps memorize how bad they are so I can recount the story to my friends.

EM: Do you think it is good manners to hug or kiss another person in greeting?

CD: This varies a lot depending on the country, and my strategy is “When in Rome, do as the Romans do.” In France, you usually shake hands with people you meet in a professional or formal context, and kiss people you meet in a friendly, informal context. Hugging is reserved for close friends and family members.

EM: What are you working on now?

CD: I am preparing for the release of The French Market Cookbook in July, I have a couple of new book projects (one “real” book and one e-book), and I am working on a redesign of Chocolate & Zucchini.

EM: Clotilde do you like my site? What do you think about “Il Galateo di Madame Eleonora” ?

CD: I don’t speak Italian unfortunately, but from I was able to understand, I really like your focus and the variety of topics you cover. And I am honored to now be a part of it!

THANK YOU CLOTILDE!

A cura di Eleonora Miucci

Potete leggere l’intervista qui:

http://honestcooking.it/il-galateo-secondo-madame-eleonora/

Ospite in TV nel programma Vero Cucina,

canale 55 e 144 del digitale terrestre!

#ilgalateodimadameeleonora #bonton #galateoatavola #invitareconstile

In studio con Nicola Santini, Margherita Zanatta e

lo chef Roberto Valbuzzi ♥

RITA KONIG INTERVIEW

Style writer and interior designer. European Editor for WSJ magazine at the Wall Street Journal, columnist on their Off Duty Section. 

Con immenso piacere vi presento la mia intervista alla deliziosa scrittrice e interior designer Rita Konig. Ho avuto il privilegio di intervistarla per il mio blog: Il Galateo di Madame Eleonora  e con entusiasmo ha voluto essere presente, con preziosi consigli, nel mio nuovo libro – Invitare con Stile – Edito da Malvarosa Edizioni.

EM: Dear Rita, I love your books! Your books are a such joy to read! 

RK: THANK YOU SO MUCH ELEONORA!

EM: What inspires you to write “ Domestic Bliss How to Live”and “ Culinary Trickery ” ?

RK: I am inspired by the sharing of ideas.  With Domestic Bliss it was really the joy of creating a home that you feel comfortable in and that it is to do with more sensual and tangible things than perfect or expensive interior design

EM: What is your idea of a perfect party?

RK: The perfect party  for me is usually an indefinable mix of good friends and good music and .  I find one never knows when the perfect party will strike and it is rarely the biggest, fanciest party that you think is going to be amazing.

EM: What do you do to relax? What is a perfect day for you?

RK: I love going to markets.  Yesterday i was at the Santa Monica Flea market in LA with friends followed by Brunch in Venice Beach.  That is a pretty good day.

EM: Easy Entertaining. Do you have  “secrets to successful”?

RK: Cook something you know, go bare foot and treat it more as friends coming over than entertaining.  That is really my ideal.

EM: In terms of interior design, what are your favorite trends this season?

RK: I am really into pops of pale citron lemon.

EM: What are some of your favorite design books and magazines?

RK: I love world of Interiors and Vogue Living Australia.

EM: Who inspires you and your style?

RK: I am inspired more by friends with taste than other interior designers.  I am currently in California and i find that travelling and shopping in other cities always inspires me.

EM: What advice do you have for someone with a new house to decorate and perhaps a limited budget?

RK: I think that you shouldn’t get too caught up on the decorating.  I would spend you time and money on buying the things that you like.  And do it slowly and when you can afford it.  Push yourself financially if you see something good that you want, you are unlikely to regret those purchases but you will regret the things you buy simply because they are cheap.  My sofa was bought in an antique shop and i didn’t recover it for another two years, spreading the cost and i have a piece that i really love.

EM: What decorating ideas would you recommend to a homeowner who wants to rev up the look of a bedroom or living room for Spring?

RK: Painting a room is fairly easy to do, it takes a day.  Alternatively consider things like taking up rugs and taking down curtains.

EM: What do you think are good manners?

RK: Considering those around you.  Treating them in a way that you would like to be treated yourself.

EM: If you meet someone with bad manners, do you think less of them?

RK: Sometimes,  but it really depends on the character.  Sometimes bad manners can be really abrasive and unpleasant to be around and sometimes (more rarely) a person can have great charm despite having bad manners. 

EM: What are you working on right now?

RK: I am working on a house in San Francisco and a few places in London.  I am European editor for WSJ Magazine at The Wall Street Journal and am working on a line of furniture and accessories  for The Lacquer Company.

EM: Rita do you like my site? What do you think about “Il Galateo di Madame Eleonora” ?

RK: I really like it, I wish I could read it!! The photos and the posts are so tantalising!

A cura di Eleonora Miucci

Piccola anteprima del servizio sulla rivista Casa da Sogno.

Questo mese all’interno della mia rubrica

– L’ Arte del Ricevere – troverete tanti consigli

su come organizzare con STILE un

BUFFET PARTY! In edicola!

Foto Laura Miucci Photography

- http://lallymiu.wix.com/lauramiucciph

INVITARE CON STILE ♥ BUONA PASQUA

La tavola della Pasqua richiede un’apparecchiatura divertente e di buon gusto. Tanti piccoli elementi che insieme al menù contribuiranno a rendere il tutto molto “speciale” e scenografico; cura nei dettagli e mille sfumature faranno sentire importanti i vostri ospiti.

Scegliete una tavola abbastanza grande da poter accogliere comodamente tutti gli invitati e consentire che possano conversare amabilmente. Prima di disporre i piatti dovete calcolare lo spazio di cui ogni commensale necessita: i gomiti non devono mai toccarsi, la misura esatta della distanza tra un invitato e l’altro è di 50-60 centimetri. Il numero massimo di ospiti per una cena da seduti non deve superare le dodici persone.

La disposizione dei posti:

- I padroni di casa devono sedere l’uno di fronte all’ altra.

- L’invitato più anziano e importante siede alla destra della padrona di casa. La stessa norma è da seguire per la disposizione a fianco del padrone di casa.

- È buona regola alternare sempre un uomo a una donna, e far sedere un ospite straniero accanto a qualcuno che parli la sua lingua.

Una volta accomodatisi, è bene tenere presente un importante dettaglio: l’ingrediente essenziale per la riuscita di un invito a pranzo non è necessariamente ciò che si mangia, ma l’accoglienza e l’atmosfera che si creano.

Come servire le pietanze:

Di regola è la padrona di casa a servire le pietanze, con l’eventuale aiuto di un’amica o sorella, salvo che non ci sia del personale di servizio. Ad ogni modo si può scegliere di adottare il servizio alla francese – la padrona di casa servirà per prima la signora più importante, porgendole il piatto da portata da sinistra; l’uomo seduto alla destra della signora prenderà il piatto da portata e si servirà da solo; infine porgerà il piatto da portata alla signora alla sua destra e così via.

Cambio dei piatti:

I piatti usati si tolgono da destra, ed il cambio avviene solo quando tutti hanno terminato di mangiare. I piattini della frutta e del dolce si portano in tavola solo al momento opportuno. La padrona di casa avrà inoltre preparato in precedenza un carrello o un ripiano sul quale saranno disposte tutte le stoviglie necessarie per la serata.

Per il pranzo di Pasqua vi consiglio un menù leggero ma scenografico. Un piccolo regalo ai vostri ospiti è d’obbligo: ovetti di cioccolato confezionati come “il faut” sono un’idea graziosa che renderà felice i vostri amici.

Eleonora Miucci

My Book- Invitare con Stile- Malvarosa edizioni

Ricevere nella propria casa seguendo i dettami della buona educazione, con cura e con dettagli très chic.

VI ASPETTO!

http://www.style.it/sposa/wedding-day/2013/03/27/sposa-minimalista–sposa-minimal–essen-ziale.aspx

Domenica 17 marzo – Intervista per il programma DEE-Notte

dei Vitiello su RadioDeejay 

#BONTON  #INVITARECONSTILE  #RICEVERE #GALATEO #BUONE MANIERE  #BOOK

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