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Author: Veronica Lavenia
Publisher:
ISBN: 9781742579306
Category : Cooking, Italian
Languages : en
Pages : 224
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Book Description
Veronica Lavenia presents more than 100 natural healthy recipes that embody the beauty and goodness of simple sustainable food made with unrefined ingredients with a true Italian twist. With a world increasingly awakening to the viability of sustainability, natural cuisine is no longer the 'snob alternative' but an ever-expanding new era in food. True Italian modern cuisine has always favoured natural, simple cuisine - rich in fruits and vegetables in season. You wont find anything 'processed' in this book. A Modern Italian Table explores new culinary possibilities and alternatives by bringing together ingredients that are affordable and readily available.
Author: Veronica Lavenia
Publisher:
ISBN: 9781742579306
Category : Cooking, Italian
Languages : en
Pages : 224
Get Book Here
Book Description
Veronica Lavenia presents more than 100 natural healthy recipes that embody the beauty and goodness of simple sustainable food made with unrefined ingredients with a true Italian twist. With a world increasingly awakening to the viability of sustainability, natural cuisine is no longer the 'snob alternative' but an ever-expanding new era in food. True Italian modern cuisine has always favoured natural, simple cuisine - rich in fruits and vegetables in season. You wont find anything 'processed' in this book. A Modern Italian Table explores new culinary possibilities and alternatives by bringing together ingredients that are affordable and readily available.
Author: Vittorio Assaf
Publisher: Rizzoli Publications
ISBN: 0847863808
Category : Cooking
Languages : en
Pages : 306
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Book Description
From Italy’s farm country to your table, Vittorio Assaf and Fabio Granato share secrets of regional Italian food in this mouthwatering collection of modern takes on traditional dishes. Serafina was conceived while Vittorio Assaf and Fabio Granato were lost at sea in a small sailboat. Managing violent weather and severe hunger, the two stranded friends vowed to open a restaurant serving the best pasta and pizza in the world if they were to survive their ordeal. In 1995, they fulfilled their promise by launching the highly acclaimed Serafina in New York City. Following its success, they have gone on to open restaurants around the world from Dubai to Japan. In Serafina, the cookbook, easy-to-follow steps bring to the table centuries of regional culinary history and local traditions, including knowledge that generations of farmers, fishermen, tomato growers, orchard planters, olive oil millers, bread bakers, and wine makers have devoted to their craft. Italian cooking centers on the appreciation of quality ingredients from both land and sea. Farm to table is the central tenet of Italian cooking and this translates to simple and immensely rewarding dishes. This is what Vittorio and Fabio have embraced with passion and joy. With more than 100 delicious takes on traditional recipes, this lavishly illustrated book is a must-have for home cooks interested in modern Italian recipes and curious to delve deeper into regional cuisine.
Author: Anna Proudfoot
Publisher: Psychology Press
ISBN: 9780415331647
Category : Foreign Language Study
Languages : en
Pages : 436
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Book Description
This new edition of the Modern Italian Grammar is an innovative reference guide to Italian, combining traditional and function-based grammar in a single volume. With a strong emphasis on contemporary usage, all grammar points and functions are richly illustrated with examples. Implementing feedback from users of the first edition, this text includes clearer explanations, as well as a greater emphasis on areas of particular difficulty for learners of Italian. Divided into two sections, the book covers: traditional grammatical categories such as word order, nouns, verbs and adjectives language functions and notions such as giving and seeking information, describing processes and results, and expressing likes, dislikes and preferences. This is the ideal reference grammar for learners of Italian at all levels, from beginner to advanced. No prior knowledge of grammatical terminology is needed and a glossary of grammatical terms is provided. This Grammar is complemented by the Modern Italian Grammar Workbook Second Edition which features related exercises and activities.
Author: Andrea Ferolla
Publisher: Assouline Publishing
ISBN: 1614286809
Category : Travel
Languages : en
Pages : 6
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Book Description
Italy is a country synonymous with style and beauty in all aspects of life: the rich history of Rome, Renaissance art of Florence, graceful canals of Venice, high fashion of Milan, signature pasta alla bolognese of Bologna, colorful architecture of Portofino and winking blue waters of Capri and the Amalfi Coast, among many others. Italians themselves live effortlessly amid all this splendor, knowing instinctively just the type of outfit to throw on, design element to balance, or delectable ingredient to add.
Author: Erin J. Campbell
Publisher: Routledge
ISBN: 1317034902
Category : Art
Languages : en
Pages : 282
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Book Description
Emphasizing on the one hand the reconstruction of the material culture of specific residences, and on the other, the way in which particular domestic objects reflect, shape, and mediate family values and relationships within the home, this volume offers a distinct contribution to research on the early modern Italian domestic interior. Though the essays mainly take an art historical approach, the book is interdisciplinary in that it considers the social implications of domestic objects for family members of different genders, age, and rank, as well as for visitors to the home. By adopting a broad chronological framework that encompasses both Renaissance and Baroque Italy, and by expanding the regional scope beyond Florence and Venice to include domestic interiors from less studied centers such as Urbino, Ferrara, and Bologna, this collection offers genuinely new perspectives on the home in early modern Italy.
Author: Veronica Lavenia
Publisher: New Holland Publishers
ISBN: 9781742578460
Category : Cooking, Italian
Languages : en
Pages : 0
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Book Description
With 120 vegetarian recipes uniquely divided into seasons and into savory and sweet sections for each of the seasons. There is sumptuous photography throughout which showcases the beauty and goodness of simple, healthy, seasonal recipes that are typical of true Italian homemade tradition, prepared with unrefined ingredients that are readily available.
Author: Joe Trivelli
Publisher: Hachette UK
ISBN: 1409174425
Category : Cooking
Languages : en
Pages : 628
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Book Description
*OBSERVER FOOD MONTHLY'S #1 FOOD BOOK OF 2018* 'This is a cookbook everyone should have in their kitchen. I will certainly have it in mine.' - Ruth Rogers From Joseph Trivelli, co-head chef of the world-renowned River Café, comes the ultimate classic guide to laid-back, comforting Italian food. Trivelli first learned to cook watching his Italian grandmother transform a few simple ingredients into something mouth-watering within their family kitchen. In this, his first book, he brings up-to-date all the traditional Italian food he grew up with alongside his own inventive creations. Featuring over 150 original recipes that cater for quick dinners right up to family feasts, Joe's focus is on fewer ingredients, exquisitely prepared. With chapters on pasta, fish, meat, vegetables and baked dishes, these are recipes sympathetic to the home cook - easy to throw together but look and taste incredible every time. Beautifully designed with evocative photography throughout, this is the Italian cookbook every modern kitchen needs. *** 'This is a book I shall be referring to very often. All the recipes are the real classic ones and yet they all have a touch of originality which gives them a new and welcome dimension. Bravo Joe.' - Anna del Conte 'I still haven't met a chef who has such a genuine love of food and its role in bringing people together.' - Stephen Harris, The Sportsman 'A truly personal collection of inspired recipes: all at once clever, quirky, thoughtful and witty. A joy.' - Simon Hopkinson 'Already one of my favourite cookery writers, this is next-level Joe Trivelli. Seasoned with good writing, saturated in great recipes, there is so much to love about this book. Like its writer, The Modern Italian Cook is a quiet triumph. I love it.' - Allan Jenkins 'Wonderful.' - Giorgio Locatelli 'Excellent . . . the writing is simple, clean, humble and evocative; the recipes are special and all seem so delicious.' - Itamar Srulovich, Honey & Co
Author: Rosario Buonassisi
Publisher:
ISBN: 9780756765965
Category : Cooking
Languages : en
Pages : 165
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Book Description
This fascinating book, translated from the Italian and illustrated with vivid, mouth-watering, full-color photos, tells all about pizza from ancient times to the present. It begins by defining pizza and talking about how pizza offers a dish for every meal, a food for every table. The book then presents the history of pizzas and non-pizzas from the earliest beginnings through the Fall of Rome and the Middle Ages, then when pizza met the tomato, it triumphed in Naples, and then conquered Italy, America, and the world! The book also includes 24 recipes of yesterday and today, crossing the continents. It also discusses drinks that complement pizza: red and white wines, sparkling wines, beers, and more. Finally, it talks about the future of pizza.
Author: Gino D'Acampo
Publisher: Kyle Books
ISBN: 0857837303
Category : Cooking
Languages : en
Pages : 355
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Book Description
Gino is passionate about Italian food and believes that you should be able to achieve maximum satisfaction with minimum effort. You do not need hundreds of ingredients and complicated techniques to achieve fantastic results. By following the 100 recipes in this book, you too will be able to make great Italian food. Gino offers classic Italian recipes such as Linguine with Prawns as well as his own version of Shepherd's Pie and Italian-style Spring Rolls. Full of Gino's characteristic humour and enthusiasm, and encompassing the influences of the country's famous cuisine, this is a book filled with delicious, modern Italian food.
Author: Michael White
Publisher: Ballantine Books
ISBN: 0345545532
Category : Cooking
Languages : en
Pages : 450
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Book Description
NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY Having won or been nominated for just about every known prestigious culinary award, Michael White is hailed by food critics as the next great hero of Italian gastronomy. His reach extends around the globe with a clutch of acclaimed fine dining restaurants, including Marea, Ai Fiori, Osteria Morini, and pizzeria Nicoletta. Now, in Classico e Moderno, White brings his passion for authentic Italian cuisine to the home kitchen, with recipes—nearly 250—that cover both the traditional and contemporary dishes of the region. In the “Classico” portion, White shares such iconic dishes as Meatballs Braised in Tomato Sauce; Pasta and Bean Soup; Cavatelli with Lamb Ragù and Bell Peppers; and Roasted Pork Leg with Rosemary and Black Pepper. The “Moderno” chapters feature recipes that have put White’s restaurants on the map, including Chicken Liver Crostini with Marsala-Braised Onions; Fusili with Red Wine–Braised Octopus and Bone Marrow; and Veal Chops with Roasted Endive and Pancetta Cream Sauce. Both the Classico and Moderno sections offer ideas for your whole meal: first courses (Vitello Tonnato, Garganelli with Caviar Cream ), soups (Zuppa di Baccalá, White Bean Soup with Sautéed Shrimp), pastas (Tortellini alla Panna, Ricotta and Swiss Chard Tortelli), main courses (Pollo alla Diavola, Braised Lamb Shanks with Farrotto), and desserts (Crostata di Ricotta, Panna Cotta with Meyer Lemon–Basil Sorbet and Almond Milk Froth), as well as salads, pizzas, and basic formulas for pesto, stocks, and vinaigrettes. Including personal notes and anecdotes about White’s early sojourn in Italy and his flavorful career, Classico e Moderno will give you all the tools, tips, and tricks you need to cook tantalizing Italian dishes with the confidence of a seasoned chef. Praise for Michael White and Classico e Moderno “A masterpiece of culinary acumen and perfection in presentation . . . White once again sublimely deals with his cuisine of choice—Italian. In an attempt to bridge the gap between classic and modern, this chef extraordinaire offers the reader an experience in beauty and taste. . . . This book is a testament to both the importance/influence of Italian cuisine and to the rich and varied experiences its ingredients and tradition still have to offer.”—Publishers Weekly (starred review) “Exceedingly appealing . . . [Michael White] is one of the great chefs of modern Italian food in this country, and in Classico e Moderno he teaches us enough so that we can try to follow in his footsteps.”—Vogue “Hugely ambitious . . . White is one of a number of rising chefs here who aren’t Italian but have felt the freedom to refresh the concept of Italian food.”—Associated Press “The future of Italian gastronomy, thanks to the spectacular inventiveness he brings to modernizing the world’s most popular cuisine.”—Gotham “I’ve watched and tasted as Michael White has matured into his current position as one of the preeminent stewards and pioneers of Italian culinary tradition in America. Even his signature modern dishes are as relatable as the classics—and are perhaps even destined to be deemed classics in their own right some day.”—Thomas Keller, from the Foreword “Michael White has, in very short order, grabbed the Italian food crown for New York City.”—Anthony Bourdain
