Essentials of Classic Italian Cooking PDF Download
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Author: Marcella Hazan
Publisher: Knopf
ISBN: 0307958302
Category : Cooking
Languages : en
Pages : 737
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Book Description
A beautiful new edition of one of the most beloved cookbooks of all time, from “the Queen of Italian Cooking” (Chicago Tribune). A timeless collection of classic Italian recipes—from Basil Bruschetta to the only tomato sauce you’ll ever need (the secret ingredient: butter)—beautifully illustrated and featuring new forewords by Lidia Bastianich and Victor Hazan “If this were the only cookbook you owned, neither you nor those you cooked for would ever get bored.” —Nigella Lawson Marcella Hazan introduced Americans to a whole new world of Italian food. In this, her magnum opus, she gives us a manual for cooks of every level of expertise—from beginners to accomplished professionals. In these pages, home cooks will discover: • Minestrone alla Romagnola • Tortelli Stuffed with Parsley and Ricotta • Risotto with Clams • Squid and Potatoes, Genoa Style • Chicken Cacciatora • Ossobuco in Bianco • Meatballs and Tomatoes • Artichoke Torta • Crisp-Fried Zucchini blossoms • Sunchoke and Spinach Salad • Chestnuts Boiled in Red Wine, Romagna Style • Polenta Shortcake with Raisins, Dried Figs, and Pine Nuts • Zabaglione • And much more This is the go-to Italian cookbook for students, newlyweds, and master chefs, alike. Beautifully illustrated with line drawings throughout, Essentials of Classic Italian Cooking brings together nearly five hundred of the most delicious recipes from the Italian repertoire in one indispensable volume. As the generations of readers who have turned to it over the years know (and as their spattered and worn copies can attest), there is no more passionate and inspiring guide to the cuisine of Italy.
Author: Marcella Hazan
Publisher: Knopf
ISBN: 0307958302
Category : Cooking
Languages : en
Pages : 737
Get Book Here
Book Description
A beautiful new edition of one of the most beloved cookbooks of all time, from “the Queen of Italian Cooking” (Chicago Tribune). A timeless collection of classic Italian recipes—from Basil Bruschetta to the only tomato sauce you’ll ever need (the secret ingredient: butter)—beautifully illustrated and featuring new forewords by Lidia Bastianich and Victor Hazan “If this were the only cookbook you owned, neither you nor those you cooked for would ever get bored.” —Nigella Lawson Marcella Hazan introduced Americans to a whole new world of Italian food. In this, her magnum opus, she gives us a manual for cooks of every level of expertise—from beginners to accomplished professionals. In these pages, home cooks will discover: • Minestrone alla Romagnola • Tortelli Stuffed with Parsley and Ricotta • Risotto with Clams • Squid and Potatoes, Genoa Style • Chicken Cacciatora • Ossobuco in Bianco • Meatballs and Tomatoes • Artichoke Torta • Crisp-Fried Zucchini blossoms • Sunchoke and Spinach Salad • Chestnuts Boiled in Red Wine, Romagna Style • Polenta Shortcake with Raisins, Dried Figs, and Pine Nuts • Zabaglione • And much more This is the go-to Italian cookbook for students, newlyweds, and master chefs, alike. Beautifully illustrated with line drawings throughout, Essentials of Classic Italian Cooking brings together nearly five hundred of the most delicious recipes from the Italian repertoire in one indispensable volume. As the generations of readers who have turned to it over the years know (and as their spattered and worn copies can attest), there is no more passionate and inspiring guide to the cuisine of Italy.
Author: Giuliano Hazan
Publisher: Simon and Schuster
ISBN: 0743244362
Category : Cookery, Italian
Languages : en
Pages : 488
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Book Description
Presents a guide to Italian cuisine that enables home cooks to create Mediterranean flavors with available ingredients, in a volume that features such options as fusilli with zucchini pesto and braised beef short ribs with Potatoes.
Author: Angie Rito
Publisher: Clarkson Potter
ISBN: 0593138007
Category : Cooking
Languages : en
Pages : 321
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Book Description
IACP AWARD FINALIST • Reimagine Italian-American cooking, with more than 125 recipes rich with flavor and nostalgia from the celebrated husband-and-wife chef team of Michelin-starred Don Angie in New York City. “Every bit of warmth and hospitality that you feel when you walk into Don Angie pours out of every page of this magical book.”—Michael Symon ONE OF THE BEST COOKBOOKS OF THE YEAR: New York Post, Minneapolis Star Tribune, Food52, Epicurious, Taste of Home The words “red sauce” alone conjure images of an Italian-American table full of antipasti, both hot and cold, whisked off to make room for decadent baked pastas topped with molten cheese, all before a procession of chicken parm or pork chops all pizzaiola—and we haven’t even gotten to dessert. It’s old-school cooking beloved by many and imbued with a deep sense of family. In Italian American, Angie Rito and Scott Tacinelli, the chefs of critically acclaimed Don Angie in New York City’s West Village, reinvigorate the genre with a modern point of view that proudly straddles the line between Italian and American. They present family classics passed down through generations side-by-side with creative spins and riffs inspired by influences both old and new. These comforting dishes feel familiar but are far from expected, including their signature pinwheel lasagna, ribs glazed with orange and Campari, saucy shrimp parm meatballs, and a cheesy, bubbling gratin of broccoli rabe and sharp provolone. Full of family history and recipes that will inspire a new generation, Italian American provides an essential, spirited introduction to an unforgettable way of cooking.
Author: Marcella Hazan
Publisher: Alfred a Knopf Incorporated
ISBN: 9780394405100
Category : Cooking
Languages : en
Pages : 483
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Book Description
Describes the techniques for making pasta and provides regional and traditional recipes for antipaste, vegetables, salads, desserts and fruits, and first, second, and cheese courses
Author: Frank Castronovo
Publisher: Artisan Books
ISBN: 1579654495
Category : Cooking
Languages : en
Pages : 280
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Book Description
From Brooklyn's sizzling restaurant scene, the hottest cookbook of the season... From urban singles to families with kids, local residents to the Hollywood set, everyone flocks to Frankies Spuntino—a tin-ceilinged, brick-walled restaurant in Brooklyn's Carroll Gardens—for food that is "completely satisfying" (wrote Frank Bruni in The New York Times). The two Franks, both veterans of gourmet kitchens, created a menu filled with new classics: Italian American comfort food re-imagined with great ingredients and greenmarket sides. This witty cookbook, with its gilded edges and embossed cover, may look old-fashioned, but the recipes are just we want to eat now. The entire Frankies menu is adapted here for the home cook—from small bites including Cremini Mushroom and Truffle Oil Crostini, to such salads as Escarole with Sliced Onion & Walnuts, to hearty main dishes including homemade Cavatelli with Hot Sausage & Browned Butter. With shortcuts and insider tricks gleaned from years in gourmet kitchens, easy tutorials on making fresh pasta or tying braciola, and an amusing discourse on Brooklyn-style Sunday "sauce" (ragu), The Frankies Spuntino Kitchen Companion & Kitchen Manual will seduce both experienced home cooks and a younger audience that is newer to the kitchen.
Author: Rosetta Costantino
Publisher: W. W. Norton & Company
ISBN: 0393065162
Category : Cooking
Languages : en
Pages : 417
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Book Description
The first cookbook from this little-known region of Italy celebrates the richness of the region's landscape and the allure of its cuisine, featuring recipes for easily accessible, fresh-from-the-garden Italian food from a Calabrian native.
Author: Jamie Oliver
Publisher: Penguin UK
ISBN: 1405932252
Category : Cooking
Languages : en
Pages : 408
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Book Description
Escape to Italy with Jamie's new cookbook . . . Jamie returns to cooking the food he loves the most, getting right to heart of the Italian kitchen in his ultimate go-to Italian cookbook. He shows you that truly authentic Italian cooking is simple, beautiful and achievable. Jamie's Channel 4 series Jamie Cooks Italy is on every Monday at 8:30pm . . . find all of the recipes and more inside. _____________ This wonderful, best-ever collection of recipes, deliver on big flavours and comfort; a celebration of truly great Italian food you'll want to cook for yourself, your friends and your family. From this week's episode . . . · PIZZA FRITTA is one of the oldest forms of pizza and the classic, ultimate street food of Naples, stuffed with gorgeous ricotta, Parmesan, mozzarella and basil. · NEAPOLITAN STYLE PIZZA BASE, authentic, crispy, thin, fluffy and delicate. · BEAUTIFULLY SIMPLE DELICOUS TOMATO SAUCE with NEAPOLITAN TOPPING . . . AND JAMIE'S FAVOURITE BROCCOLI, CHILLI AND SPICY SAUSAGE PIZZA TOPPING. · TUNA FETTUCINE found on the pastel painted island of Procida with baby courgettes, sweet cherry tomatoes, pecorino and crushed almonds. · FISH IN CRAZY WATER. A true seafood celebration and showstopper, aqua pazza is the ultimate island fish dish. Whole fish poached in what the locals like to call crazy water. Simple, super tasty seafood. _____________ Featuring 140 recipes in Jamie's fuss-free and easy-to-follow style, the book has chapters on Antipasti, Salads, Soups, Pasta, Rice & Dumplings, Meat, Fish, Sides, Bread & Pastry, Dessert and all of the Italian basics you'll ever need to know. Jamie fell in love with Italian food 25 years ago. Now he's sharing his ultimate recipes, a mixture of fast and slow cooking, famous classics with a Jamie twist, simple everyday dishes and more indulgent labour-of-love choices for weekends and parties. VIVA L'ITALIA! Don't wait, order Jamie Cooks Italy now, and be the first to try food that will transport you straight to the landscapes of Italy.
Author: Maurizio Rosini
Publisher: Maurizio Rosini
ISBN:
Category : Art
Languages : en
Pages : 16
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Book Description
This book is the first chapter to learn about some basic steps typical of food preparation in Italian cuisine. We will not talk about fine cuisine but we're going to talk about what, simply and daily, thousands of people in Italy prepare to eat. Italian cuisine provides a library full of recipes: many ingredients and millions of ways to put them together. This is a historical richness, mainly due to the customs and needs of the many populations lived on the Italian territory since the end of the Roman Empire. Are you sure to eat Italian when you are in an "Italian restaurant" in your neighborhood or city? Are you sure to eat real Parmesan cheese, or real extra virgin olive oil, or a real tomato sauce, or a good cooked pasta? Would you be able to go home and prepare a plate of pasta? ... for you, for your wife or husband, for your children? It is the same question I asked myself: despite the fact that I lived in Italy and grew up seeing my mother, my grandmother and my wife cooking ... would I be able to cook a plate of pasta for my children? Yes! Because it's simple .. and I want to share this experience with you!
Author: Katie Caldesi
Publisher: Kyle Books
ISBN: 9781906868192
Category : Cooking
Languages : en
Pages : 0
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Book Description
The Caldesis spend time each year in Italy teaching. Over the years they've amassed a huge number of authentic recipes, plus a treasure trove of lesser-known regional recipes, from Venison with Cinnamon and Juniper from the Dolomites to Swordfish, Mint, Pine Nut, and Eggplant Penne from Sicily, and everything in between. Non-Italians rarely appreciate how richly diverse the country is. The 20 regions, from Liguria to Apulia, and Lombardy to Calabria have their own signature flavors and dishes shaped by the particular terrain and climate. With 12 chapters of masterclass techniques and over 425 recipes, this book includes it all.
Author: Gino D'Acampo
Publisher: Kyle Books
ISBN: 0857837230
Category : Cooking
Languages : en
Pages : 410
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Book Description
Let Gino solve your dinner dilemmas with 130 delicious and quick dishes that will inspire you to leave behind the same dull, after-work meals. With recipes organised by ingredients, so you can easily find a dish using what you have in the cupboard or fridge, there are chapters on: * Soups & Small Plates * Chicken * Meat * Fish & Seafood * Pasta * Vegetables * Desserts Also featuring a comprehensive section on Gino's handy hints and tips for quicker cooking, such as organising your workspace, the equipment that you really need (and the stuff you can do without) and essential store cupboard ingredients for fast flavour. Plus shortcuts to get ahead, such as making flavoured oils and freezing chopped herbs and batches of sauce to have on standby. This book promises minimum effort, maximum satisfaction - in just 20 minutes.
