Essentials of Classic Italian Cooking PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Essentials of Classic Italian Cooking PDF full book. Access full book title Essentials of Classic Italian Cooking by Marcella Hazan. Download full books in PDF and EPUB format.
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: 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: Paolo Piazzesi
Publisher: Casa Editrice Bonechi
ISBN: 9788847621114
Category : Cooking
Languages : en
Pages : 228
Get Book Here
Book Description
Author: Editors of Fine Cooking
Publisher: Taunton Press
ISBN: 1600854303
Category : Cooking
Languages : en
Pages : 259
Get Book Here
Book Description
Features two hundred recipes for Italian home cooking for soups, salads, pizza, pasta, main courses, polenta and risotto, desserts, and more, with step-by-step instructions with photos for cooking techniques and ingredient profiles.
Author: Francesco Mazzei
Publisher: Preface Publishing
ISBN: 9781848094635
Category : Cooking, Italian
Languages : en
Pages : 0
Get Book Here
Book Description
Francesco Mazzei hails from Calabria - the toe on Italy's boot and the region noted for producing n'duja (a spicy, spreadable pork sausage). Like n'duja, Mazzei has come to prominence in the last few years impressing fellow chefs, bloggers and critics alike. From making ice cream at his uncle's gelateria at the age of nine to working at London's prestigious Dorchester Hotel and on the pastry sections at Hakkasan and Yautcha, Mazzei has led a varied career that has straddled Rome, Edinburgh, London, Bangkok (where he opened an Italian restaurant at the Royal Sporting Club) and Calabria. He opened L'Anima in 2008, which became one of the leading lights of London's collection of Italian restaurants - 'Many lay claim to being number one Italian restaurant, but Francesco Mazzei's L'Amina has the edge' (The Observer, 2013). Signature dishes at L'Anima - such as Charcoal scallops with n'duja and salsa verde and Spit roast leg of lamb with cannellini beans and black cabbage - offer prime examples of a style that marries rustic Calabrian flavours with Modern European precision. His next project opens in Autumn 2015 with the relaunch of Sartoria in Mayfair. This, his first book, is a straightforward '80 terrific southern Italian recipes' with an introduction to the food of Southern Italy.
Author: Angie Rito
Publisher: Clarkson Potter
ISBN: 0593138015
Category : Cooking
Languages : en
Pages : 321
Get Book Here
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: Gourmet Genius
Publisher: Independently Published
ISBN:
Category :
Languages : en
Pages : 0
Get Book Here
Book Description
Indulge your senses with the tantalizing flavors of Italy as "A Taste of Italy" takes you on a culinary journey through the heart of Italian cuisine. From the sun-kissed coasts of Sicily to the romantic canals of Venice, this cookbook brings you the most famous and authentic Italian recipes, lovingly crafted to recreate the warmth and richness of Italian home-cooked meals. Within these pages, you'll uncover a treasure trove of traditional and timeless dishes that have delighted generations of Italians and captivated food enthusiasts worldwide. Step into the kitchen with seasoned chef and Italian cuisine expert, and unlock the secrets to crafting sumptuous classics that embody the essence of Italy's culinary heritage. Key Features: Gourmet Simplicity: Discover the art of simplicity that lies at the core of Italian cooking. Each recipe presents a harmonious blend of fresh ingredients and exquisite flavors, making it easy for both seasoned cooks and beginners to recreate these beloved dishes. Regional Delicacies: Immerse yourself in the diverse regional flavors of Italy. From hearty pasta dishes of Emilia-Romagna to the seafood delights of Campania, experience the authentic tastes that showcase the cultural richness of each Italian region. Family Traditions: Unearth the cherished family recipes that have been passed down through generations. "A Taste of Italy" preserves the essence of Italian home cooking, celebrating the time-honored traditions that have fostered a love for food and family gatherings. Cooking Made Fun: Embrace the joy of cooking with easy-to-follow instructions and beautiful, full-color illustrations that guide you through each step of the cooking process. Whether you're creating a weeknight meal or preparing for a special occasion, these recipes ensure culinary success. Versatile Selection: From appetizers and pasta to desserts and everything in between, this cookbook offers a diverse array of Italian delights to suit every palate and occasion. Tips and Techniques: Benefit from expert tips and cooking techniques that elevate your skills and understanding of Italian cuisine. Impress friends and family with your newfound culinary prowess. With "A Taste of Italy," you'll savor the essence of Italian culture through its delectable dishes, making this cookbook a must-have addition to your kitchen repertoire. Whether you're a seasoned chef or an enthusiastic home cook, embark on a flavorsome adventure that will delight your taste buds and transport you to the picturesque landscapes of Italy. Buon appetito!
Author: John F. Mariani
Publisher: Macmillan + ORM
ISBN: 0230112412
Category : Cooking
Languages : en
Pages : 415
Get Book Here
Book Description
Not so long ago, Italian food was regarded as a poor man's gruel-little more than pizza, macaroni with sauce, and red wines in a box. Here, John Mariani shows how the Italian immigrants to America created, through perseverance and sheer necessity, an Italian-American food culture, and how it became a global obsession. The book begins with the Greek, Roman, and Middle Eastern culinary traditions before the boot-shaped peninsula was even called "Italy," then takes readers on a journey through Europe and across the ocean to America alongside the poor but hopeful Italian immigrants who slowly but surely won over the hearts and minds of Americans by way of their stomachs. Featuring evil villains such as the Atkins diet and French chefs, this is a rollicking tale of how Italian cuisine rose to its place as the most beloved fare in the world, through the lives of the people who led the charge. With savory anecdotes from these top chefs and restaurateurs: - Mario Batali - Danny Meyer - Tony Mantuano - Michael Chiarello - Giada de Laurentiis - Giuseppe Cipriani - Nigella Lawson And the trials and triumphs of these restaurants: - Da Silvano - Spiaggia - Bottega - Union Square Cafe - Maialino - Rao's - Babbo - Il Cantinori
Author: Crispy Crust Pizza
Publisher: Independently Published
ISBN:
Category :
Languages : en
Pages : 0
Get Book Here
Book Description
Welcome to Osteria Delights, a collection of 101 authentic Italian recipes from the restaurant! In this cookbook, you will find recipes for classic Italian dishes from the comfort of your own home. From pasta to pizza, this cookbook offers a variety of authentic Italian flavors from all over the country. From bolognese to bruschetta, you will find something to please every palate. The recipes in this cookbook are inspired by the traditional Italian cooking from the many restaurants across the country. From the north to the south, Italian restaurants offer a lively atmosphere, unique flavors, and amazing food. Osteria Delights is here to capture that same spirit in your very own kitchen. The diverse recipes in Osteria Delights will bring your cooking to life. Whether you are a beginner looking to master basic Italian dishes or a more experienced chef looking to branch out your culinary horizons, this cookbook has something for you. Each recipe is easy-to-follow, with step-by-step instructions and access to ingredients. You'll find tips for hosting the perfect Italian dinner party, as well as ideas for Italian-style desserts. Osteria Delights is not just a cookbook, but a street-level introduction to the hearty flavors of Italy. From traditional regional favorites to unique twists and modern interpretations, you will be sure to find something special for everyone's tastes. So, grab a bottle of your favorite Italian wine and let's get cooking! With Osteria Delights, you can bring Italian flavors directly from the restaurant into your home. Make authentic Italian dishes your family and friends will love. Here's to a delicious Italian adventure!
Author: Michael White
Publisher: National Geographic Books
ISBN: 0345530527
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY Having won or been nominated for just about every known prestigious culinary award, Michael White is hailed by food critics as the next great hero of Italian gastronomy. His reach extends around the globe with a clutch of acclaimed fine dining restaurants, including Marea, Ai Fiori, Osteria Morini, and pizzeria Nicoletta. Now, in Classico e Moderno, White brings his passion for authentic Italian cuisine to the home kitchen, with recipes—nearly 250—that cover both the traditional and contemporary dishes of the region. In the “Classico” portion, White shares such iconic dishes as Meatballs Braised in Tomato Sauce; Pasta and Bean Soup; Cavatelli with Lamb Ragù and Bell Peppers; and Roasted Pork Leg with Rosemary and Black Pepper. The “Moderno” chapters feature recipes that have put White’s restaurants on the map, including Chicken Liver Crostini with Marsala-Braised Onions; Fusili with Red Wine–Braised Octopus and Bone Marrow; and Veal Chops with Roasted Endive and Pancetta Cream Sauce. Both the Classico and Moderno sections offer ideas for your whole meal: first courses (Vitello Tonnato, Garganelli with Caviar Cream ), soups (Zuppa di Baccalá, White Bean Soup with Sautéed Shrimp), pastas (Tortellini alla Panna, Ricotta and Swiss Chard Tortelli), main courses (Pollo alla Diavola, Braised Lamb Shanks with Farrotto), and desserts (Crostata di Ricotta, Panna Cotta with Meyer Lemon–Basil Sorbet and Almond Milk Froth), as well as salads, pizzas, and basic formulas for pesto, stocks, and vinaigrettes. Including personal notes and anecdotes about White’s early sojourn in Italy and his flavorful career, Classico e Moderno will give you all the tools, tips, and tricks you need to cook tantalizing Italian dishes with the confidence of a seasoned chef. Praise for Michael White and Classico e Moderno “A masterpiece of culinary acumen and perfection in presentation . . . White once again sublimely deals with his cuisine of choice—Italian. In an attempt to bridge the gap between classic and modern, this chef extraordinaire offers the reader an experience in beauty and taste. . . . This book is a testament to both the importance/influence of Italian cuisine and to the rich and varied experiences its ingredients and tradition still have to offer.”—Publishers Weekly (starred review) “Exceedingly appealing . . . [Michael White] is one of the great chefs of modern Italian food in this country, and in Classico e Moderno he teaches us enough so that we can try to follow in his footsteps.”—Vogue “Hugely ambitious . . . White is one of a number of rising chefs here who aren’t Italian but have felt the freedom to refresh the concept of Italian food.”—Associated Press “The future of Italian gastronomy, thanks to the spectacular inventiveness he brings to modernizing the world’s most popular cuisine.”—Gotham “I’ve watched and tasted as Michael White has matured into his current position as one of the preeminent stewards and pioneers of Italian culinary tradition in America. Even his signature modern dishes are as relatable as the classics—and are perhaps even destined to be deemed classics in their own right some day.”—Thomas Keller, from the Foreword “Michael White has, in very short order, grabbed the Italian food crown for New York City.”—Anthony Bourdain
Author: Tony May
Publisher: Macmillan
ISBN: 9780312302801
Category : Cooking
Languages : en
Pages : 358
Get Book Here
Book Description
Italy has produced one of the world’s greatest and most beloved cuisines, filled with vibrant flavors and soul-satisfying dishes. Unfortunately, no cuisine has been more misinterpreted than Italy’s. Now, restaurateur Tony May, owner of New York City’s San Domenico restaurant, gives readers a comprehensive cookbook that celebrates Italy’s authentic gastronomic pleasures in a way that only an Italian, devoted to the cuisine of his native country, could imagine. Originally written for culinary professionals, Tony May’s Italian Cuisine has now been adapted for the home cook. May takes the reader into the kitchens of centuries of Italian cooks to show the real panorama of Italian food in all its glory. In chapters devoted to breads, antipasti, sauces, meats, vegetables, soups, pasta, fish, poultry, cheeses, and desserts, never-before published recipes mix with time-honored classics to show readers the depth and breadth of true Italian cuisine. Here are just a few examples of the bounty just inside the covers of Italian Cuisine: Chisolini---flaky fried dough served with antipasti Zucchini blossom soup Crisp fried polenta with borlotti beans and cabbage Pappardelle with wild hare sauce Christmas capon stuffed with walnuts Ligurian seafood caponata Tortelli de Carnevale---sweet, puffy fried beignets In addition to the wonderful recipes and wealth of Italian culinary knowledge, Italian Cuisine includes a comprehensive Italian to English glossary of food terms that provides a cook’s quick reference to all things authentically Italian. Throughout, May’s inimitable native Italian voice guides the reader’s hands in a book destined to become a standard volume on the cookbook shelf. Someone once said that Italians have raised living to an art form; Tony May’s Italian Cuisine is certainly evidence of that.
