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Allan Bay

Allan Bay (1949) is an enogastronomic journalist contributing to Corriere della Sera, Diario and Style. Cuisine has always been his passion, from great restaurants to the history of nutrition. Not a big fan of tradition, he loves mixing techniques and foods. Cookery has always been his favourite hobby. His two manuals Cuochi si diventa (2003 and 2004), published by Feltrinelli, have met with huge success. He is the editor of Ponte Alle Grazie’s cuisine series Il lettore goloso, and has produced the Salani Gabo set of books for children. Among his latest publications are: La cena delle meraviglie with Camilla Baresani (Feltrinelli, 2008); Cucinare verde with Cristina Bay (Tea, 2008); La dieta BaSo with Nicola Sorrentino (Salani, 2008); due next fall for Ponte Alle Grazie is La Cucina Nazionale Italiana. Come erano e come sono le 840 ricette che fanno l’Italia, written with Paola Salvatori.
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