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Author: Mary Ann Esposito
Publisher: Macmillan + ORM
ISBN: 1429989408
Category : Cooking
Languages : en
Pages : 465
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Book Description
A “complete, authoritative and accessible guide to Italian ingredients, cooking and cuisine” from the host of America’s longest-running cooking show (Kirkus Reviews). On Ciao Italia, which has been airing on PBS for more than twenty years, Mary Ann Esposito has taught millions of fans how to cook authentic Italian dishes. Now Mary Ann returns to her family’s humble beginnings to bring us a treasure trove of more than 200 time-honored recipes. They represent traditional, everyday foods that she regards as culinary royalty—always admired, respected, and passed down through generations. Even better, they’re easy to make and guaranteed to please. Try such classics as: - Sicilian Rice Balls - Spaghetti with Tuna, Capers, and Lemon - Risotto with Dried Porcini Mushrooms - Lasagna Verdi Bologna Style - Homemade Italian Sweet Sausage - Veal Cutlet Sorrento Style - Roasted Sea Bass with Fennel, Oranges, and Olives - Almond Cheesecake - Orange-Scented Madeleines With appetizing full-color photographs and homespun essays about Italian cooking and family traditions throughout, Ciao Italia Family Classics will inspire you again and again. “Esposito has been demystifying rustic cooking from her ancestral homeland for decades. In this volume, which compiles favorite recipes passed down from her grandmothers and mother, Esposito argues for a return to the family dinner table, where meals are shared alongside memories and the traditional Italian values of food and togetherness are celebrated.” —Publishers Weekly
Author: Mary Ann Esposito
Publisher: Macmillan + ORM
ISBN: 1429989408
Category : Cooking
Languages : en
Pages : 465
Get Book Here
Book Description
A “complete, authoritative and accessible guide to Italian ingredients, cooking and cuisine” from the host of America’s longest-running cooking show (Kirkus Reviews). On Ciao Italia, which has been airing on PBS for more than twenty years, Mary Ann Esposito has taught millions of fans how to cook authentic Italian dishes. Now Mary Ann returns to her family’s humble beginnings to bring us a treasure trove of more than 200 time-honored recipes. They represent traditional, everyday foods that she regards as culinary royalty—always admired, respected, and passed down through generations. Even better, they’re easy to make and guaranteed to please. Try such classics as: - Sicilian Rice Balls - Spaghetti with Tuna, Capers, and Lemon - Risotto with Dried Porcini Mushrooms - Lasagna Verdi Bologna Style - Homemade Italian Sweet Sausage - Veal Cutlet Sorrento Style - Roasted Sea Bass with Fennel, Oranges, and Olives - Almond Cheesecake - Orange-Scented Madeleines With appetizing full-color photographs and homespun essays about Italian cooking and family traditions throughout, Ciao Italia Family Classics will inspire you again and again. “Esposito has been demystifying rustic cooking from her ancestral homeland for decades. In this volume, which compiles favorite recipes passed down from her grandmothers and mother, Esposito argues for a return to the family dinner table, where meals are shared alongside memories and the traditional Italian values of food and togetherness are celebrated.” —Publishers Weekly
Author: John F. Mariani
Publisher: Bloomsbury Publishing USA
ISBN: 1620401614
Category : Cooking
Languages : en
Pages : 1092
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Book Description
First published in 1983, John Mariani's Encyclopedia of American Food and Drink has long been the go-to book on all things culinary. Last updated in the late 1990s, it is now back in a handsome, fully illustrated revised and expanded edition that catches readers up on more than a decade of culinary evolution and innovation: from the rise of the Food Network to the local food craze; from the DIY movement, with sausage stuffers, hard cider brewers, and pickle makers on every Brooklyn or Portland street corner; to the food truck culture that proliferates in cities across the country. Whether high or low food culture, there's no question American food has changed radically in the last fourteen years, just as the market for it has expanded exponentially. In addition to updates on food trends and other changes to American gastronomy since 1999, for the first time the Encyclopedia of American Food and Drink will include biographical entries, both historical and contemporary, from Fanny Farmer and Julia Child to the Galloping Gourmet and James Beard to current high-profile players Mario Batali and Danny Meyer, among more than one hundred others. And no gastronomic encyclopedia would be complete without recipes. Mariani has included five hundred classics, from Hard Sauce to Scrapple, Baked Alaska to Blondies. An American Larousse Gastronomique, John Mariani's completely up-to-date encyclopedia will be a welcome acquisition for a new generation of food lovers.
Author: Nina Namaste
Publisher: BRILL
ISBN: 9004365249
Category : Social Science
Languages : en
Pages : 300
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Book Description
How is the meaning of food created, communicated, and continually transformed? How are food practices defined, shaped, delineated, constructed, modified, resisted, and reinvented – by whom and for whom? These are but a few of the questions Who Decides? Competing Narratives in Constructing Tastes, Consumption and Choice explores. Part I (Taste, Authenticity & Identity) explicitly centres on the connection between food and identity construction. Part II (Food Discourses) focuses on how food-related language shapes perceptions that in turn construct particular behaviours that in turn demonstrate underlying value systems. Thus, as a collection, this volume explores how tastes are shaped, formed, delineated and acted upon by normalising socio-cultural processes, and, in some instances, how those very processes are actively resisted and renegotiated. Contributors are Shamsul AB, Elyse Bouvier, Giovanna Costantini, Filip Degreef, Lis Furlani Blanco, Maria Clara de Moraes Prata Gaspar, Marta Nadales Ruiz, Nina Namaste, Eric Olmedo, Hannah Petertil, Maria José Pires, Lisa Schubert, Brigitte Sébastia, Keiko Tanaka, Preetha Thomas, Andrea Wenzel, Ariel Weygandt, Andrea Whittaker and Minette Yao.
Author: John F. Carafoli
Publisher: Rowman & Littlefield
ISBN: 1493025244
Category : Cooking
Languages : en
Pages : 234
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Book Description
Explore the Italian enclaves in different parts of the six states and the evolution of Italian heritage cuisine. What part of Italy did the immigrants come from? How did they adapt recipes and use new ingredients? How did those recipes evolve over the years? Included are profiles of the people, places, and communities that made the largest impact and interviews with descendants including: local chefs, famous pizzeria owners, Italian butchers, home cooks, celebrities, and specialty shops purveyors. Alongside these stories is a mix of historical and modern photos as well as more than 50 classic recipes passed down through generations and some from establishments that still thrive today. Part historical record, part travelogue, part cookbook, Great Italian American Food in New England is fascinating glimpse into this rich New England heritage.
Author: Steve Difillippo
Publisher: Rowman & Littlefield
ISBN: 1493001108
Category : Business & Economics
Languages : en
Pages : 293
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Book Description
When’s the last time you picked up a business book that was so engaging you couldn’t put it down? Steve Difillippo was only 24 when he opened his first Davio’s restaurant. Since then, he’s wowed Julia Child with his pomodoro, overlooked some triple-X rated shenanigans at Table 7, taken on American Express, gotten himself into Time and Newsweek (for taking on American Express), cooked a rabbit for Stevie Ray Vaughn, inadvertently gotten a guest divorced, whipped up some tasty eats at the Super Bowl--and that’s just the beginning. The money hasn’t been bad, either: that first restaurant is now the hub of a rapidly growing $50 million restaurant brand group and a $10 million Davio’s brand food line. With guests constantly asking how he did it, Steve has written the ultimate guide to starting a restaurant, running a successful business, enjoying food, and living life. The 5.9 million restaurant workers who say they want to open their own restaurant will go nuts over this book, but so will anybody who loves food and the restaurant world--heck, anybody who wants to make money and have a blast doing it. As a special bonus, Steve includes twelve classic Davio’s recipes.
Author: Daniel Bruce
Publisher: Rowman & Littlefield
ISBN: 1493003240
Category : Cooking
Languages : en
Pages : 310
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Book Description
Ever since the Pilgrims sat down with the Indians on the first Thanksgiving, the foods of New England have been part of our national identity. In this beautiful cookbook, acclaimed chef Daniel Bruce of the Boston Harbor Hotel invites you into his home to enjoy contemporary New England cuisine. This is the new New England, as interpreted by a man who grew up eating off the land, then cooked professionally in Italy and France, worked alongside the legendary Alain Sailhac at Le Cirque, and was Executive Chef at the 21 Club--all by the age of 27. It’s food that’s respectful of tradition yet thoroughly modern, fiercely seasonal, and showcases local products. And it’s food that tastes hotel-dining-room luxurious but is shockingly simple to prepare. Because when Daniel is at home cooking for his wife and college-age kids, there’s not a lot of extra time to get dinner on the table. All 125 delectable recipes are easy enough and tasty enough to become part of everyone's permanent culinary repertoire.
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Category : Authors, American
Languages : en
Pages : 570
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Category : American literature
Languages : en
Pages : 752
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Category : Libraries
Languages : en
Pages : 1016
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Book Description
Includes, beginning Sept. 15, 1954 (and on the 15th of each month, Sept.-May) a special section: School library journal, ISSN 0000-0035, (called Junior libraries, 1954-May 1961). Also issued separately.
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Category : American literature
Languages : en
Pages : 3126
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