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Author: Arturo Lengo
Publisher: Interlink Books
ISBN: 9781566560580
Category : Cooking
Languages : en
Pages : 0
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Book Description
Naples, in the shadow of Mount Vesuvius, is a vibrant, passionate city with food to match. It is famed as the birthplace of the original wood-fired pizza. Its food traditions also embrace a wealth of seafood recipes, countless vegetable and pasta dishes, as well as sinful desserts. The Napoletana cuisine makes maximum use of fruit and vegetables grown on the rich volcanic soil, mono-cultivar olive oils, and creamy buffalo mozzarella. Cucina Napoletana includes an extensive selection of the best of the region’s classic and innovative recipes, with additional features on key ingredients, the part they play in Naples cuisine, and how they are produced. Local chef Arturo Iengo presents the best of Campanian cuisine: uncomplicated recipes that are as perfect for everyday meals as they are for entertaining. And with its stunning photographs taken in and around the city, Cucina Napoletana is as visually appetizing as the cuisine of this captivating city.
Author: Arturo Lengo
Publisher: Interlink Books
ISBN: 9781566560580
Category : Cooking
Languages : en
Pages : 0
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Book Description
Naples, in the shadow of Mount Vesuvius, is a vibrant, passionate city with food to match. It is famed as the birthplace of the original wood-fired pizza. Its food traditions also embrace a wealth of seafood recipes, countless vegetable and pasta dishes, as well as sinful desserts. The Napoletana cuisine makes maximum use of fruit and vegetables grown on the rich volcanic soil, mono-cultivar olive oils, and creamy buffalo mozzarella. Cucina Napoletana includes an extensive selection of the best of the region’s classic and innovative recipes, with additional features on key ingredients, the part they play in Naples cuisine, and how they are produced. Local chef Arturo Iengo presents the best of Campanian cuisine: uncomplicated recipes that are as perfect for everyday meals as they are for entertaining. And with its stunning photographs taken in and around the city, Cucina Napoletana is as visually appetizing as the cuisine of this captivating city.
Author: Martin Dunford
Publisher: Rough Guides UK
ISBN: 1405380519
Category : Travel
Languages : en
Pages : 524
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Book Description
The Rough Guide to Naples and Amalfi Coast is the ultimate travel guide with detailed coverage of all the top attractions of Naples and the Amalfi Coast. This brand new Rough Guide comes complete with clear maps of Naples and the Amalfi Coast, discover the vibrance and rich cultural heritage and world-class stretches of coastline in this glorious region. Whether you're looking for an authentic pizzeria in Naples or a boutique B&B in Sorrento, you'll find comprehensive Naples and Amalfi Coast accommodation and restaurant listings with reviews to make the most of your time and money. With detailed practical advice on what to see and do in Naples and the Amalfi Coast, including the region's smaller towns such as breathtaking Positano, cliff-top Ravello or the stylish islands of Capri and laid-back Ischia you can explore all corners of Naples and the Amalfi Coast. Make the most of your holiday with The Rough Guide to Naples and the Amalfi Coast!
Author: Silvano Serventi
Publisher: Columbia University Press
ISBN: 0231519443
Category : Cooking
Languages : en
Pages : 465
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Book Description
Ranging from the imperial palaces of ancient China and the bakeries of fourteenth-century Genoa and Naples all the way to the restaurant kitchens of today, Pasta tells a story that will forever change the way you look at your next plate of vermicelli. Pasta has become a ubiquitous food, present in regional diets around the world and available in a host of shapes, sizes, textures, and tastes. Yet, although it has become a mass-produced commodity, it remains uniquely adaptable to innumerable recipes and individual creativity. Pasta: The Story of a Universal Food shows that this enormously popular food has resulted from of a lengthy process of cultural construction and widely diverse knowledge, skills, and techniques. Many myths are intertwined with the history of pasta, particularly the idea that Marco Polo brought pasta back from China and introduced it to Europe. That story, concocted in the early twentieth century by the trade magazine Macaroni Journal, is just one of many fictions umasked here. The true homelands of pasta have been China and Italy. Each gave rise to different but complementary culinary traditions that have spread throughout the world. From China has come pasta made with soft wheat flour, often served in broth with fresh vegetables, finely sliced meat, or chunks of fish or shellfish. Pastasciutta, the Italian style of pasta, is generally made with durum wheat semolina and presented in thick, tomato-based sauces. The history of these traditions, told here in fascinating detail, is interwoven with the legacies of expanding and contracting empires, the growth of mercantilist guilds and mass industrialization, and the rise of food as an art form. Whether you are interested in the origins of lasagna, the strange genesis of the Chinese pasta bing or the mystique of the most magnificent pasta of all, the timballo, this is the book for you. So dig in!
Author: Ryszard Linkiewicz
Publisher: Xlibris Corporation
ISBN: 1524517410
Category : Biography & Autobiography
Languages : en
Pages : 449
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Book Description
Summers Alla Napoletana is the story of a boy growing up in and around the slums of Naples in the late nineteen fifties and early nineteen sixties. Based on personal memories of real events, places, and people, the story follows the disruption of migration and family separation. It tells of a timeless city in a time that has become, in the modern West, some sort of golden halcyon era. This is an atypical account of the sixties. It is not the usual story of baby boomers growing up in middle-class American suburbia but an insiders account of a world few people ever get to see or read about.
Author: Joyce Goldstein
Publisher: Chronicle Books
ISBN: 9780811842389
Category : Cooking
Languages : en
Pages : 406
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Book Description
Presents 120 recipes for slow-cooked Italian dishes, including soups, sauces for pasta and polenta, fish and shellfish, poultry and rabbit, meats, and vegetables, and provides information on traditional Italian cooking methods and ingredients.
Author:
Publisher: Tecniche Nuove
ISBN: 8848177050
Category :
Languages : en
Pages : 146
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Book Description
Author: Marlena Spieler
Publisher: Rowman & Littlefield
ISBN: 1442251263
Category : Cooking
Languages : en
Pages : 420
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Book Description
“A love letter to the history, traditions and culinaria of one of the richest and most complex regions of Italy.” —Stanley Tucci In other places, it might seem trite or cliché to say that love is an essential component of cooking, food, and dining. But in the shadow of a still-fuming Vesuvio, the love of everyday life is palpable in Naples: that passion for life is the spirit that guides Neapolitan cuisine. You can taste it in everything. In this tantalizing tour of the culture and cuisine of Napoli, Marlena Spieler reveals the tastes, sights, and sounds of the city and surrounding area (including its islands) in gorgeous detail. Using her own experiences and conversations with others, both tourists and residents alike, she offers us the rich history of this unique culture and cuisine. “Part travel guide, part cook's memoir, this charming little book delivers a true taste of a quirky, elusive city.” —Barbara Fairchild, former editor-in-chief of Bon Appetit “This book ought to come with bread, to sop up the extra goodness sloshing over the sides.” —Clark Wolf, author of American Cheeses, restaurant consultant, food writer “Traipsing through the foodways of Naples with the legendary Marlena Spieler is pure joy.” —Tia Keenan, author of The Art of the Cheese Plate and cheese columnist for The Wall Street Journal “Marvelous to read and a joy to cook from.” —Julia della Croce, Italian food expert and James Beard award winning author of Italian Home Cooking “[Spieler’s] enthusiasm and knowledge will likely inspire travelers to Italy to add a stop on their trip.” ―Publishers Weekly
Author: Rough Guides
Publisher: Rough Guides UK
ISBN: 0241236088
Category : Travel
Languages : en
Pages : 357
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Book Description
Make the most of your time on EarthTM with The Rough Guide to Naples & the Amalfi Coast. The Rough Guide to Naples & the Amalfi Coast is the third edition of this best-selling guide. Full colour throughout, the book covers both the city of Naples and the surrounding region in equal detail. It includes a detailed account of the city itself, with in-depth reviews of all the sights, the best hotels, restaurants and nightlife, as well as all the colour maps you need to get around. It also covers the must-see sights of Vesuvius, Pompeii and Herculaneum, including all the practical information you need to see them independently. It tours the islands of the Bay of Naples, and the resorts of the stunning Amalfi Coast. Throughout it devotes attention to the very best things to see while candidly reviewing the region's accommodation and restaurants. Make the most of this dynamic city and beautiful coastal region with The Rough Guide to Naples & the Amalfi Coast.
Author: Adam Kendon
Publisher: Cambridge University Press
ISBN: 9780521542937
Category : Language Arts & Disciplines
Languages : en
Pages : 418
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Book Description
Publisher Description
Author: David Dewitt
Publisher: Catapult
ISBN: 1619023881
Category : Cooking
Languages : en
Pages : 441
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Book Description
Precious Cargo tells the fascinating story of how western hemisphere foods conquered the globe and saved it from not only mass starvation, but culinary as well. Focusing heavily American foods—specifically the lowly crops that became commodities, plus one gobbling protein source, the turkey—Dewitt describes how these foreign and often suspect temptations were transported around the world, transforming cuisines and the very fabric of life on the planet. Organized thematically by foodstuff, Precious Cargo delves into the botany, zoology and anthropology connected to new world foods, often uncovering those surprising individuals who were responsible for their spread and influence, including same traders, brutish conquerors, a Scottish millionaire obsessed with a single fruit and a British lord and colonial governor with a passion for peppers, to name a few. Precious Cargo is a must read for foodies and historians alike.
