Pasqualina's Table, Our Italian Family Traditions ...The Gluten-Free Way PDF Download
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Author: Pasqualina Raspaolo
Publisher: Culinary Genes LLC
ISBN: 1735369527
Category : Cooking
Languages : en
Pages : 122
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Book Description
Pasqualina’s Table brings us back in time to a Southern Italian family history. Rich with stories and traditions, this unique cookbook gives delectable gluten-free alternatives for authentic family recipes that have been passed down for generations. Discover how to prepare delicious, simple dishes or elaborate feasts for any occasion. From appetizers to desserts, these tantalizing recipes are the result of relentless family research throughout the United States and Italy in order to record what had not previously existed on paper; they are largely the result of memories, emotions and instinct. Most importantly, Pasqualina’s Table, Our Family Traditions …The Gluten-Free Way is borne of the love and desire to preserve these cherished traditions. Adept at conversions and healthy alternatives, Pasqualina gives clear and concise steps to create authentic gluten-free versions of these time-honored dishes and provides the reader with the tools to successfully stock a gluten-free kitchen. So … tutti a tavola! As Chef Pasqualina says, “the table is where all the magic happens during celebrations and simple togetherness!” This is where life unfolds in the midst of beautiful and delicious foods and beverages. Get an intimate look into the lives of the Italian people and their unique culture where food is one of the greatest pleasures and a fundamental component of life. Go on a cultural tour of the Campania region of Italy and experience its history through the stories and culinary creations of Chef Pasqualina. And… finally, learn how to make these traditional foods, the gluten-free way!
Author: Pasqualina Raspaolo
Publisher: Culinary Genes LLC
ISBN: 1735369527
Category : Cooking
Languages : en
Pages : 122
Get Book Here
Book Description
Pasqualina’s Table brings us back in time to a Southern Italian family history. Rich with stories and traditions, this unique cookbook gives delectable gluten-free alternatives for authentic family recipes that have been passed down for generations. Discover how to prepare delicious, simple dishes or elaborate feasts for any occasion. From appetizers to desserts, these tantalizing recipes are the result of relentless family research throughout the United States and Italy in order to record what had not previously existed on paper; they are largely the result of memories, emotions and instinct. Most importantly, Pasqualina’s Table, Our Family Traditions …The Gluten-Free Way is borne of the love and desire to preserve these cherished traditions. Adept at conversions and healthy alternatives, Pasqualina gives clear and concise steps to create authentic gluten-free versions of these time-honored dishes and provides the reader with the tools to successfully stock a gluten-free kitchen. So … tutti a tavola! As Chef Pasqualina says, “the table is where all the magic happens during celebrations and simple togetherness!” This is where life unfolds in the midst of beautiful and delicious foods and beverages. Get an intimate look into the lives of the Italian people and their unique culture where food is one of the greatest pleasures and a fundamental component of life. Go on a cultural tour of the Campania region of Italy and experience its history through the stories and culinary creations of Chef Pasqualina. And… finally, learn how to make these traditional foods, the gluten-free way!
Author:
Publisher:
ISBN: 9781735369549
Category :
Languages : en
Pages :
Get Book Here
Book Description
Pasqualina's Table brings us back in time to a Southern Italian family history. Rich with stories and traditions, this unique cookbook gives delectable gluten-free alternatives for authentic family recipes that have been passed down for generations.Discover how to prepare delicious, simple dishes or elaborate feasts for any occasion. From appetizers to desserts, these tantalizing recipes are the result of relentless family research throughout the United States and Italy in order to record what had not previously existed on paper; they are largely the result of memories, emotions and instinct. Most importantly, Pasqualina's Table, Our Family Traditions ?The Gluten-Free Way is borne of the love and desire to preserve these cherished traditions. Adept at conversions and healthy alternatives, Pasqualina gives clear and concise steps to create authentic gluten-free versions of these time-honored dishes and provides the reader with the tools to successfully stock a gluten-free kitchen.So ? tutti a tavola! As Chef Pasqualina says, "the table is where all the magic happens during celebrations and simple togetherness!" This is where life unfolds in the midst of beautiful and delicious foods and beverages. Get an intimate look into the lives of the Italian people and their unique culture where food is one of the greatest pleasures and a fundamental component of life. Go on a cultural tour of the Campania region of Italy and experience its history through the stories and culinary creations of Chef Pasqualina. And? finally, learn how to make these traditional foods, the gluten-free way!
Author: Jacqueline Mallorca
Publisher: Da Capo Lifelong Books
ISBN: 0738213616
Category : Cooking
Languages : en
Pages : 250
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Book Description
A groundbreaking cookbook that puts contemporary and comforting Italian food within easy reach of everyone who wants to avoid wheat or gluten
Author: Holly Erickson
Publisher: Simon and Schuster
ISBN: 1982177667
Category : Cooking
Languages : en
Pages : 304
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Book Description
"The creators of the popular website The Modern Proper show home cooks how to reinvent what proper means and be smarter with their time in the kitchen to create dinner that everyone will love."--Provided by publisher.
Author: Mary Capone
Publisher: Wheat-Free Gourmet
ISBN: 9780615219097
Category : Cooking
Languages : en
Pages : 205
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Book Description
The Gluten-Free Italian Cookbook invites you back to the scrumptious world of classic Italian cuisine. Full of stories, family recipes and gluten-free mastery, the author provides us with an instructive cookbook that is simply irresistible. Wake up to tender biscotti. Lunch on delicious wild-mushroom pizza. Dine on a comforting bowl of ravioli. Delight in over 141 delicious gluten-free recipes including 135 dairy-free, casein-free variations. Easy-to-follow instructions and photos throughout. Original
Author: Evan Funke
Publisher: Chronicle Books
ISBN: 1452173389
Category : Cooking
Languages : en
Pages : 274
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Book Description
*THE JAMES BEARD MEDIA AWARD WINNER FOR BEST PHOTOGRAPHY* "Evan Funke's respect for tradition and detail makes American Sfoglino the perfect introduction to the fresh egg pastas of Emilia Romagna. It's bold in its simplicity and focus." — Missy Robbins, chef/owner of Lilia and MISI Forget your pasta machine and indulge in the magic of being a sfoglino with the help of the rich imagery and detailed instructions provided by Evan Funke and American Sfoglino. A comprehensive guide to making the best pasta in the world: In this debut cookbook from Evan Funke, he shares classic techniques from his Emilia Romagna training and provides accessible instructions for making his award winning sfoglia (sheet pasta) at home. With little more than flour, eggs, and a rolling pin, you too can be a sfoglino (a pasta maker) and create traditional Italian noodles that are perfectly paired with the right sauces. Features recipes for home cooks to recreate 15 classic pasta shapes, spanning simple pappardelle to perfect tortelloni. Beginning with four foundational doughs, American Sfoglino takes readers step by step through recipes for a variety of generous dishes, from essential sauces and broths, like Passata di Pomodoro (Tomato Sauce) and Brodo di Carne (Meat Broth) to luscious Tagliatelle in Bianco con Prosciutto (Tagliatelle with Bacon and Butter) and Lasagna Verde alla Bolognese (Green Bolognese Lasagna) in this treasure trove of a recipe book. Includes stories from Italy and the kitchen at Funke's Felix Trattoria that add the finishing touches to this pasta masterclass, while sumptuous James Beard-award winning photographs and a bold package offer a feast for the eyes. Evan Funke is a master pasta maker and the chef owner of Felix Trattoria in Venice, California. Katie Parla is a food writer and IACP award winning author whose work has appeared in numerous outlets, including the New York Times, Food & Wine, and Saveur. Eric Wolfinger is a James Beard Award winning food photographer. Makes an excellent gift idea for any pasta aficionado or avid Italian cook.
Author: Sauro Longhi
Publisher: Springer Nature
ISBN: 3030338797
Category : Science
Languages : en
Pages : 218
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Book Description
The book describes significant multidisciplinary research findings at the Università Politecnica delle Marche and the expected future advances. It addresses some of the most dramatic challenges posed by today’s fast-growing, global society and the changes it has caused, while also discussing solutions to improve the wellbeing of human beings. The book covers the main research achievements made in the social sciences and humanities, and includes chapters that focus on understanding mechanisms that are relevant to all aspects of economic and social interactions among individuals. In line with Giorgio Fuà’s contribution, the interdisciplinary research being pursued at the Faculty of Economics of Università Politecnica delle Marche is aimed at interpreting the process of economic development in all of its facets, both at the national and local level, with a particular focus on profit and non-profit organizations. Various disciplines are covered, from economics to sociology, history, statistics, mathematics, law, accounting, finance and management.
Author: Nancy Silverton
Publisher: Knopf
ISBN: 0525654666
Category : Cooking
Languages : en
Pages : 385
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Book Description
From the James Beard Award-winning star of Netflix's Chef's Table: A whole new approach to American cooking, one that blends the cutting edge culinary ethos of Los Angeles, the timeless flavors of Italy, and the pleasures of grilling with fire. Featuring 100+ recipes from Chi Spacca, her acclaimed Los Angeles restaurant. In her tenth cookbook, Nancy Silverton ("Queen of L.A.'s restaurant scene" --Los Angeles Times), shares the secrets of cooking like an Italian butcher with recipes for meats, fish, and vegetables that capture the spirit of Italy. Drawing on her years living and cooking in Umbria, Italy, and from the menu of her revered steakhouse, Chi Spacca (hailed as a "meat speakeasy" by Food & Wine), Silverton, and Chi Spacca's executive chef Ryan DeNicola, present their take on such mouth-watering dishes as Beef Cheek and Bone Marrow Pie; Coffee-Rubbed Tri-Tip; Fried Whole Branzino with Pickled Peppers and Charred Scallions; and Moroccan Braised Lamb Shanks. And vegetable dishes are given just as much attention, from fire-kissed Whole Roasted Cauliflower with Green Garlic Crème Fraîche; Charred Sugar Snap Peas with Yogurt, Guanciale, and Lemon Zest; Little Gems with Herb Breadcrumbs, Bacon Vinaigrette, and Grated Egg; Roasted Beets with Chicories, Yogurt, and Lemon Zest. Also included are Silverton's own spins on steakhouse classics such as Caesar salad, creamed corn, and mashed potatoes, as well as desserts, including, of course, her beloved butterscotch budino.
Author: Chad Sarno
Publisher: Hachette+ORM
ISBN: 1455570273
Category : Cooking
Languages : en
Pages : 530
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Book Description
Hi, we're Chad and Derek. We're chefs and brothers who craft humble vegetables into the stuff of food legend. Everything we create is a bold marriage of delicate and punchy flavors, and crunchy textures-all with knife-sharp attention to detail. We're proud graduates of the University of Common Sense who simply believe that eating more veg is good for you and good for the planet. THE WICKED HEALTHY COOKBOOK takes badass plant-based cooking to a whole new level. The chefs have pioneered innovative cooking techniques such as pressing and searing mushrooms until they reach a rich and delicious meat-like consistency. Inside, you'll find informative sidebars and must-have tips on everything from oil-free and gluten-free cooking (if you're into that) to organizing an efficient kitchen. Celebrating the central role of crave-able food for our health and vitality, Chad and Derek give readers 129 recipes for everyday meals and dinner parties alike, and they also show us how to kick back and indulge now and then. Their drool-inducing recipes include Sloppy BBQ Jackfruit Sliders with Slaw, and Grilled Peaches with Vanilla Spiced Gelato and Mango Sriracha Caramel. They believe that if you shoot for 80% healthy and 20% wicked, you'll be 100% sexy: That's the Wicked Healthy way.
Author: Elaine Boddy
Publisher: Page Street Publishing
ISBN: 1645671119
Category : Cooking
Languages : en
Pages : 419
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Book Description
Make Delicious, Whole Grain Bread with Minimal Kneading * Selected as one of the best cookbooks of 2020 by delicious. magazine! * Baking a loaf of beautiful crusty bread can be intimidating when you want to include nutrient-dense whole wheat flour and other ancient grains that are famously harder to work with. Elaine Boddy is here to help. She has spent many years honing the science and art of baking bread with whole grains in her home kitchen. In Whole Grain Sourdough at Home, she shares all of her secrets with you. Elaine’s master recipe and philosophy for bread making are all about simplicity, flexibility and having fun. Sourdough does not have to be complicated or require a lot of hands-on work to be great. With one bowl, a handful of simple ingredients, minimal kneading and less than 24 hours, you can have a loaf of delicious whole grain sourdough bread on the table. Elaine has mastered the unique nuances of nutrient-dense flours like whole wheat, einkorn, spelt and rye to create a variety of lovely breads—no dense whole wheat bricks here! Packed with a step-by-step sourdough starter guide, plenty of tips and tons of recipes for everything from sandwich loaves to focaccia, this book gives you everything you need to bake amazing whole grain bread today, tomorrow and beyond. This book has 60 recipes and 60 photographs.
