The Complete Italian Cook Book PDF Download
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Author: Rose L. Sorce
Publisher:
ISBN: 9781447450344
Category : Literary Collections
Languages : en
Pages : 360
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Book Description
Author: Rose L. Sorce
Publisher:
ISBN: 9781447450344
Category : Literary Collections
Languages : en
Pages : 360
Get Book Here
Book Description
Author: Pamela Sheldon Johns
Publisher: Andrews McMeel Publishing
ISBN: 1449408516
Category : Cooking
Languages : en
Pages : 199
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Book Description
"Brava, Ms. Sheldon Johns, for bringing this cooking to us with such grace, and with a reverence that goes to the heart of the Italian cuisine." --InMamasKitchen.com "Cucina Povera is a delightful culinary trip through Tuscany, revered for its straightforward food and practical people. In this beautifully photographed book you will be treated to authentic recipes, serene landscapes, and a deep reverence for all things Tuscan." --Mary Ann Esposito, the host of PBS' Ciao Italia and the author of Ciao Italia Family Classics The no-waste philosophy and use of inexpensive Italian ingredients (in Tuscan peasant cooking) are the basis for this lovely and very yummy collection of recipes. --Diane Worthington, Tribune Media Services Italian cookbook authority Pamela Sheldon Johns presents more than 60 peasant-inspired dishes from the heart of Tuscany inside Cucina Povera. This book is more than a collection of recipes of "good food for hard times." La cucina povera is a philosophy of not wasting anything edible and of using technique to make every bite as tasty as possible. Budget-conscious dishes utilizing local and seasonal fruits and vegetables create everything from savory pasta sauces, crusty breads and slow-roasted meats to flavorful vegetable accompaniments and end-of-meal sweets. The recipes inside Cucina Povera have been collected during the more than 20 years Johns has spent in Tuscany. Dishes such as Ribollita (Bread Soup), Pollo Arrosto al Vin Santo (Chicken with Vin Santo Sauce), and Ciambellone (Tuscan Ring Cake) are adapted from the recipes of Johns' neighbors, friends, and local Italian food producers. Lavish color and black-and-white photographs mingle with Johns' recipes and personal reflections to share an authentic interpretation of rustic Italian cooking inside Cucina Povera.
Author: The Editors of La Cucina Italiana
Publisher: National Geographic Books
ISBN: 0847839141
Category : Cooking
Languages : en
Pages : 0
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Book Description
All the essential techniques, profusely illustrated with step-by-step photographs. How do you recognize a San Marzano tomato? How do you shape tortellini? How do you cut scallopine? Everyone loves Italian food, but the ingredients and techniques can be new territory and plain recipes can take you only so far. To make sense of it all, you need La Cucina Italiana. With more than 3,000 step-by-step photographs, this veritable encyclopedia guides you through all the essential building blocks of this cuisine. The images remove the guesswork from the more than 500 recipes included, allowing you to truly master the art of Italian cooking. Reflecting the philosophy of the cuisine itself, La Cucina Italiana puts ingredients first, explaining the different types and the best use of each. Then it supplies you with multiple methods for preparing those ingredients, ranging from simple to complex. Thus the book is suitable both for beginners and more advanced chefs who want to perfect their techniques. Sprinkled throughout are sidebars such as "The Right Tool," "Chef’s Secrets," and "Advice and Tips." Perhaps the most user-friendly publication ever on Italian cooking, La Cucina Italiana is like a compact cooking school you can keep on your shelf.
Author: Viana La Place
Publisher: MorrowCB
ISBN: 9780688160630
Category : Cooking
Languages : en
Pages : 384
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Book Description
Cucina Rustica, the "rustic kitchen," as interpreted by he authors, is Italian food at its freshest, simplest, and most satisfying. It is a celebration of the pleasures of unpretentious cooking - earthy, nourishing food that takes its inspiration for the Italian classics we all adore and translates them into elegant dishes for today's busy kitchen and modern table. In 250 recipes the authors prove that food with great taste and style can undemanding and easy to prepare. They offer: An innovative array of antipasti from broiled cheeses topped with woodsy mushrooms to artichokes marinated in lemon and thyme. Amazingly quick soups of garden-fresh tomatoes and Arborio rice, or wild mushrooms with Marsala over crostini. Main-course salads such as chicken with mozzarella and vegetables, and summery salads with sweet shrimp, yellow peppers, green beans and basil Skewers of shrimp, veal and sausage perfumed with herbs and grilled over glowing coals. Pastas with unique and ways-to prepare sauces: fusfulli with grilled vegetables, pasta with fresh tuna and mint, perciatelli with pancetta and red wine. Rustic cakes and elegant mascarpone flavored with espresso and chocolate; the ultimate tiramisu; luscious figs braised in honey and wine. Plus a special section on ingredients and techniques for marinating everything from radicchio and olives to sardines, peppers,, mushrooms, onions, and more. Whether you're a novice or an experienced cook, these are the kinds of recipes that will become much loved standbys, providing dozens of memorable meals.
Author: Laplace Viana
Publisher: Harper Collins
ISBN: 0060936339
Category : Cooking
Languages : en
Pages : 306
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Book Description
Italian in its inspiration, American in its outlook, Cucina Fresca brings a vivid new style to the earthy simplicity of Italy's culinary tradition. This is food at its freshest and simple to prepare.
Author: Mary Ann Fitzmorris
Publisher:
ISBN: 9780985190606
Category : Family & Relationships
Languages : en
Pages : 296
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Book Description
"If you're a mother yourself, you'll need no persuading. But you'll still find Mary Ann Fitzmorris a--well, let's say, a special case. While failing to get the kids to school on time, losing track of the family's menagerie of pets, trying to figure out what to do about piles of clothes whose origins, destinations, and current status were unknown, and a thousand other unfinished agenda items, what did she do? She sat down and began writing a weekly newspaper column about it all"--P. [4] of cover.
Author: Pellegrino Artusi
Publisher: University of Toronto Press
ISBN: 1442690968
Category : Cooking
Languages : en
Pages : 762
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Book Description
First published in 1891, Pellegrino Artusi's La scienza in cucina e l'arte di mangier bene has come to be recognized as the most significant Italian cookbook of modern times. It was reprinted thirteen times and had sold more than 52,000 copies in the years before Artusi's death in 1910, with the number of recipes growing from 475 to 790. And while this figure has not changed, the book has consistently remained in print. Although Artusi was himself of the upper classes and it was doubtful he had ever touched a kitchen utensil or lit a fire under a pot, he wrote the book not for professional chefs, as was the nineteenth-century custom, but for middle-class family cooks: housewives and their domestic helpers. His tone is that of a friendly advisor – humorous and nonchalant. He indulges in witty anecdotes about many of the recipes, describing his experiences and the historical relevance of particular dishes. Artusi's masterpiece is not merely a popular cookbook; it is a landmark work in Italian culture. This English edition (first published by Marsilio Publishers in 1997) features a delightful introduction by Luigi Ballerini that traces the fascinating history of the book and explains its importance in the context of Italian history and politics. The illustrations are by the noted Italian artist Giuliano Della Casa.
Author: Lidia Bastianich
Publisher: Broadway
ISBN: 9780767914222
Category : Cooking, Italian
Languages : en
Pages : 0
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Book Description
Bastianich highlights an Italian cuisine infused with the flavors of eastern Europe. In this classic cookbook, she brings uncomplicated recipes with unforgettable taste to the table. Photos.
Author:
Publisher: Broadway
ISBN: 9780767913775
Category : Cooking
Languages : en
Pages : 308
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Book Description
Suzanne Dunaway has been in love with Italy for thirty years, living in Rome off and on and absorbing as much as possible about the cuisine of the Eternal City. Now she has put the basics ofla cucina romanainto one seductive book.Rome, at Homewill enable anyone to savor the irresistible, straightforward flavors of Rome’s best ristoranti, trattorie, pizzerie, and home kitchens. Requiring no elaborate techniques, only deep respect for each ingredient, the more than 150 recipes are perfect for quick weeknight suppers or more leisurely weekend dinners for two or ten. Spicy Penne all’Arrabbiata, classic Spaghetti al Limone, and delectable Abbacchio alla Scottadito (tiny lamb chops delightfully called "finger-burners") require surprisingly little fuss but deliver restaurant-caliber results. From artichokes to zucchini, vegetables are the centerpiece in dozens of pasta sauces, antipasti, and side dishes. Luscious but light desserts, such as an ethereal ricotta cake or classic panna cotta make the magical journey complete.Rome, at Homeis also liberally sprinkled with Dunaway’s whimsical watercolors for a wonderfully personal touch. A culinary tour of one of the world's most enchanting cities,Rome, at Homeis equally a marvelous gift and a book to cook from every day.
Author: Laura Lazzaroni
Publisher: Rizzoli Publications
ISBN: 0789345072
Category : Cooking
Languages : en
Pages : 0
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Book Description
Recipes from the kitchens and restaurants of Italy's new culinary masters, who combine an innate sixth sense for quintessentially Italian flavor with a contemporary approach, defining an exciting new gastronomy. Everybody loves Italian food. It is among the most talked about, written about, and globally popular. But as travelers have sought out culinary experiences in off-the-beaten-path destinations elsewhere in the world, in Italy even consummate foodies eat the same postcard versions of traditional dishes, occasionally making forays into a handful of fine-dining favorites. Yet by far the country's most interesting cuisine is to be found outside of well-trodden establishments, and it's as varied and full of personality as it is delicious. This generation of chefs has come a long way from their nonna's kitchen: they approach tradition with a respectful yet emancipated perspective; they rethink the formats of the Italian restaurant; they are rediscovering foraging and farming; they introduce serious cocktail programs. This book covers thirty-two chefs and restaurateurs who are reinterpreting the "greatest hits" of Italian dining: from trattorias to fine dining, from aperitivo to pizzerias. Laura Lazzaroni takes her readers on a visual north-to-south tour of this new cucina italiana, stopping at restaurants, inns, farms, and pop-ups all across the country, showing in stories and recipes the multitude of approaches, influences, and ingredients that compose this movement, which is paving the way for the country's gastronomic rebirth.
