Friday, January 13, 2017

Books: A Material Menu: Designs for the Culinary Aesthetic


Concept and styling Francesca Sarti - photos by Tom Mannion
Courtesy Caesarstone

Books: A Material Menu: Designs for the Culinary Aesthetic. A Material Menu: Designs for the Culinary Aesthetic book explores the boundaries between food and design. It is leading quartz manufacturer, Caesarstone first conceptual cookbook with eight recipes by food design studio Arabeschi di Latte’s Francesca Sarti and inspired by the four elemental concepts - Earth – Ice – Fire - Air presented by renowned British designer Tom Dixon’s Caesarstone quartz designed kitchen installation during Milan Design Week.
AIR
Egg Tower - Caesarstone surfaces - 4004 Raw Concrete - 6134 Georgian Bluffs

 
"The book gave me the chance to develop our Milan menu and work on eight new recipes to represent the elements that would provoke the taste buds, tantalize the eyes and echo Caesarstone’s work surfaces in a way that would further explore the boundaries between food and design. I think of this as a feeling of 'rawness' – to show the materials in a way that appeals to all the senses, which really echoes Caesarstone's aesthetic."
Francesca Sarti, Arabeschi di Latte
 
ICE
Water is the basis of life on earth. In its natural state – sea or freshwater, liquid or frozen – it always contains some dissolved salt. This fact – and the coolness of ice – inspired the recipes for Salty Lemonade and Icefish Fritters to represent this refreshing and essential element.

  Concept and styling Francesca Sarti - photos by Tom Mannion
Courtesy Caesarstone

ICE
Salty Lemonade - Makes 1 glass
1 salted lemon wedge - 2 tbsp lemon balm, syrup or honey
Sprig of fresh lemon balm - Sparkling water or soda
Salted Lemons
12 medium unwaxed lemons - 350g coarse sea salt
4 fresh bay leaves - Handful coriander seeds
10 cardamom pods, lightly crushed
Caesarstone surfaces - 5143 White Attica, 6134 - Georgian Bluffs

 
FIRE
Fire is a mesmerizing and fascinating element, mystically transforming many unpalatable foods into highly delicious treats. Sage smoke adds an aromatic note to the often disregarded cauliflower, crowned by roasting to achieve a nutty taste. Meanwhile, the sweet goat’s cheesecake, Torteau Fromager, elicits a delicate kiss of bitterness when lightly charred.

Concept and styling Francesca Sarti - photos by Tom Mannion
Courtesy Caesarstone

FIRE
The Dark Trophy - Serves 4
1 purple cauliflower - 2 tbsp olive oil - 1 tsp sea salt
1 tsp black lava salt or rock salt - Juice of 1 lemon
 Bunch of fresh sage
Caesarstone surfaces - 6003 Coastal Grey - 5100 Vanilla Noir



AIR
Invisible, uplifting and essential for life, air also serves as the elemental structural ingredient in the following recipes for Egg Tower and Snow Soup. Air may seem like nothing, but without it, these recipes – and life itself – would simply not exist.

Concept and styling Francesca Sarti - photos by Tom Mannion
Courtesy Caesarstone

AIR
Snow Soup - Serves 4
1 fresh, shelled coconut - 1 white fungus, soaked and puffed up
2 egg whites - 100ml coconut juice - 100ml milk
20g panela sugar or brown sugar
A few pandan leaves or 1 small stalk of bruised lemongrass
Caesarstone surface - 6134 Georgian Bluffs





EARTH
Earth is perhaps the most deeply warming, comforting and homely of all the elements. It is the perfect starting point for all recipes because without the earth to grow crops and nurture animals, there would be very little to cook. These recipes for Stones Sandwiches and Italian Testaroli pasta are a witty expression of the very nature of earth and some of its ground-dwelling inhabitants.

Concept and styling Francesca Sarti - photos by Tom Mannion
Courtesy Caesarstone
 


EARTH
Stones Sandwiches - Serves 4
Sourdough bread
750g spelt flour - 720ml water - Rye flour
Spices: licorice or coffee powder, turmeric, poppy seeds
Handful of oats - Sea salt
Filling
100g fresh or dried black chanterelles - Olive oil -1 clove garlic
1 sprig thyme - Sea salt and pepper
Pickled walnuts or pickled onion
Caesarstone surface - 5380 Emperadoro


The Restaurant by Caesarstone and Tom Dixon for Milan’s Salone del Mobile 2016



“The idea was to inspire architects and designers by showing them
how, through the concept of the four elements, food and surfaces can interact in different ways, delivering a food experience that challenges all the senses.”
Tom Dixon
Above. The Earth Kitchen was inspired by Roman aqueducts, Caesarstone surfaces were configured, contorted and curved to show their pliant properties.


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 Contessanally
Milano: Fuori Salone 2016 – Caesarstone – TomDixon – The Restaurant



 


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