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Author: Teresa Crane
Publisher: Canelo
ISBN: 1910859494
Category : Fiction
Languages : en
Pages : 291
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Book Description
“A wonderfully rich web of intrigue and romance, love and betrayal” set in 1920s Tuscany—from the author of Freedom’s Banner (Barbara Erskine). When Carrie Stowe unexpectedly inherits her eccentric grandmother’s Italian villa, she sets her heart on escaping the suffocating and toxic reality of life with her repressive husband, Arthur. But after arriving late at night during a violent storm, she discovers that she is not alone. Waiting for her in the darkness is Leo, a mysterious figure from her past. As Carrie sifts through the secrets of her grandmother’s diaries, she finds herself increasingly drawn to Leo. Entangled in a vice of obsession, she must ask herself: is he really who he claims to be? The Italian House is a spellbinding saga perfect for fans of Victoria Hislop and Elena Ferrante. “The plot—involving revelations of murder, bigamy and greed—is solid, and the descriptions of the Italian landscapes and seasons are positively lyrical.” —Publishers Weekly
Author: Teresa Crane
Publisher: Canelo
ISBN: 1910859494
Category : Fiction
Languages : en
Pages : 291
Get Book Here
Book Description
“A wonderfully rich web of intrigue and romance, love and betrayal” set in 1920s Tuscany—from the author of Freedom’s Banner (Barbara Erskine). When Carrie Stowe unexpectedly inherits her eccentric grandmother’s Italian villa, she sets her heart on escaping the suffocating and toxic reality of life with her repressive husband, Arthur. But after arriving late at night during a violent storm, she discovers that she is not alone. Waiting for her in the darkness is Leo, a mysterious figure from her past. As Carrie sifts through the secrets of her grandmother’s diaries, she finds herself increasingly drawn to Leo. Entangled in a vice of obsession, she must ask herself: is he really who he claims to be? The Italian House is a spellbinding saga perfect for fans of Victoria Hislop and Elena Ferrante. “The plot—involving revelations of murder, bigamy and greed—is solid, and the descriptions of the Italian landscapes and seasons are positively lyrical.” —Publishers Weekly
Author: Jody Scaravella
Publisher: Simon and Schuster
ISBN: 1476774137
Category : Cooking
Languages : en
Pages : 288
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Book Description
This beautiful collection of food and nostalgia features great traditions from the heart of Italy, with delicious recipes and colorful stories from the internationally celebrated grandmothers of Enoteca Maria—a one-of-a-kind Italian restaurant where a rotating cast of nonnas are the star chefs. Enoteca Maria takes great home cooking seriously. At this intimate, hospitable restaurant on Staten Island, all the cooking is done by ten nonnas (grandmothers), drawing on their own family recipes, handed down for generations, which reflect their regional traditions. Here are their delicious homemade pastas, risottos, desserts, and more, which have foodies from all over the world taking the ferry to the forgotten borough for an authentic taste of Italy. Beautiful full-color photography captures the fresh, distinctive flavors of these surprising dishes. Nonna Cristina shares her beautiful Risotto with Strawberries, Black Pepper, and Parmesan; Nonna Margherita offers delectable Stuffed Peppers with Pine Nuts and Raisins; and Nonna Teresa shows off her prize-winning Meat and Cheese Lasagna. Nonna Elvira whips up her peerless Linguine with Cuttlefish and Ink; Adelina creates a savory Tagliatelle with Pumpkin, Sausage, and Chestnuts; and Rosaria makes handmade Spaghetti alla Chitarra with Cherry Tomatoes and Porcini Mushrooms. Nonna Carmelina shares her classic Potato Pie with Ham, Salami, and Mozzarella; Rosa confides her nonna’s secret recipe for Rabbit with Sage; and Nina sautés Chicken alla Capricciosa, with prosciutto and mushrooms. Nonna Francesca launches the book with advice on the time-honored art of preserving everything from olives to soppressata. With its utterly delicious tastes of grandmother’s kitchen, Nonna’s House is a legacy of flavors passed down through generations, now captured here forever. Restaurant founder Jody Scaravella says it best: “If I have a choice between a three-star Michelin chef’s restaurant and Grandma’s, I’m going to Grandma’s. I’m going to the source.”
Author: Andrea Branzi
Publisher: [Cambridge, Mass.] : MIT Press
ISBN:
Category : Architecture
Languages : en
Pages : 164
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Book Description
The Hot House is in part a manifesto and in part a noncanonical history of the most progressive and heretical experiments in the applied arts and design. Covering two centuries of avantgarde designs, but concentrating on the 1950s to the present, the book looks at architecture and urban design as well as graphic, interior, exhibit, industrial, and fashion design. It discusses the role that such magazines as Casabella, Domus, and Modo have played on this lively front, and provides an insider's view of such figures and groups as Alessandro Mendini, Gaetano Pesce, Alychmia, Global Tools, Michele De Lucchi, Ettore Sottsass, and-the design world's hot new movement-Memphis. It also elucidates such concepts as banal design, soft design, radical architecture, and color cultures, and relates these and other design developments to social and political issues. Protagonist of many of these experiments, Andrea Branzi calls for a theory and practice in which the old methods and instruments - pencil, square, and compass - are rendered obsolete, and the formal commandments of modernism - comfort, function, and style - are banished. If Branzi's vision of the new domestic landscape bears any relation to the future home, the places we live and objects around us are on the verge of being radically transformed. The Hot House dramatically expands the theoretical and operative limits of design. While precedents to Il Nuovo Design (The New Design) can be found in everything from Art Deco to De Stijl to Pop Art to California funk, Italy is the center of this new phenomenon and the "hot house" of its most intense activity. Beginning in the 1960s, there emerged a number of design studios that went by names like Archizoom, 9999, Superstudio, and UFO; their products redefined the basic architecture of furniture and clothing and polemicized an entire discipline. Andrea Branzi, architect and designer, has been a leading force in Italian design since the 1960s. As the founder of Archizoom Associates and member of the experimental design collective Global Tools, he is responsible for many of the experiments described in this book. He lives and works in Milan, where he is Educational Director of Domus Academy and Editorial Director of Modo.
Author: Mario Batali
Publisher: Harper Collins
ISBN: 0060734922
Category : Cooking
Languages : en
Pages : 536
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Book Description
"The trick to cooking is that there is no trick." ––Mario Batali The only mandatory Italian cookbook for the home cook, Mario Batali's MOLTO ITALIANO is rich in local lore, with Batali's humorous and enthusiastic voice, familiar to those who have come to know him on his popular Food Network programs, larded through about 220 recipes of simple, healthy, seasonal Italian cooking for the American audience. Easy to use and simple to read, some of these recipes will be those "as seen" on TV in the eight years of "Molto Mario" programs on the Food Network, including those from "Mediterranean Mario," "Mario Eats Italy," and the all–new "Ciao America with Mario Batali." Batali's distinctive voice will provide a historical and cultural perspective with a humorous bent to demystify even the more elaborate dishes as well as showing ways to shorten or simplify everything from the purchasing of good ingredients to pre–production and countdown schedules of holiday meals. Informative head notes will include bits about the provenance of the recipes and the odd historical fact. Mario Batali's MOLTO ITALIANO will feature ten soups, thirty antipasti (many vegetarian or vegetable based), forty pasta dishes representing many of the twenty–one regions of Italy, twenty fish and shellfish dishes, twenty chicken dishes, twenty pork or lamb dishes and twenty side dishes, each of which can be served as a light meal. Add twenty desserts and a foundation of basic formation recipes and this book will be the only Italian cooking book needed in the home cook's library.
Author: Steve Difillippo
Publisher: Rowman & Littlefield
ISBN: 1493001108
Category : Business & Economics
Languages : en
Pages : 293
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Book Description
When’s the last time you picked up a business book that was so engaging you couldn’t put it down? Steve Difillippo was only 24 when he opened his first Davio’s restaurant. Since then, he’s wowed Julia Child with his pomodoro, overlooked some triple-X rated shenanigans at Table 7, taken on American Express, gotten himself into Time and Newsweek (for taking on American Express), cooked a rabbit for Stevie Ray Vaughn, inadvertently gotten a guest divorced, whipped up some tasty eats at the Super Bowl--and that’s just the beginning. The money hasn’t been bad, either: that first restaurant is now the hub of a rapidly growing $50 million restaurant brand group and a $10 million Davio’s brand food line. With guests constantly asking how he did it, Steve has written the ultimate guide to starting a restaurant, running a successful business, enjoying food, and living life. The 5.9 million restaurant workers who say they want to open their own restaurant will go nuts over this book, but so will anybody who loves food and the restaurant world--heck, anybody who wants to make money and have a blast doing it. As a special bonus, Steve includes twelve classic Davio’s recipes.
Author: Caroline Moorehead
Publisher: HarperCollins
ISBN: 0062686380
Category : History
Languages : en
Pages : 520
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Book Description
"Dramatic, heartbreaking and sweeping in scope." —Wall Street Journal The acclaimed author of A Train in Winter returns with the "moving finale" (The Economist) of her Resistance Quartet—the powerful and inspiring true story of the women of the partisan resistance who fought against Italy’s fascist regime during World War II. In the late summer of 1943, when Italy broke with the Germans and joined the Allies after suffering catastrophic military losses, an Italian Resistance was born. Four young Piedmontese women—Ada, Frida, Silvia and Bianca—living secretly in the mountains surrounding Turin, risked their lives to overthrow Italy’s authoritarian government. They were among the thousands of Italians who joined the Partisan effort to help the Allies liberate their country from the German invaders and their Fascist collaborators. What made this partisan war all the more extraordinary was the number of women—like this brave quartet—who swelled its ranks. The bloody civil war that ensued pitted neighbor against neighbor, and revealed the best and worst in Italian society. The courage shown by the partisans was exemplary, and eventually bound them together into a coherent fighting force. But the death rattle of Mussolini’s two decades of Fascist rule—with its corruption, greed, and anti-Semitism—was unrelentingly violent and brutal. Drawing on a rich cache of previously untranslated sources, prize-winning historian Caroline Moorehead illuminates the experiences of Ada, Frida, Silvia, and Bianca to tell the little-known story of the women of the Italian partisan movement fighting for freedom against fascism in all its forms, while Europe collapsed in smoldering ruins around them.
Author: Lidia Matticchio Bastianich
Publisher: Knopf
ISBN: 0307767566
Category : Cooking
Languages : en
Pages : 386
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Book Description
Featuring 140 mouthwatering new recipes, a gastronomic journey of the Italian regions that have inspired and informed Lidia Bastianich's legendary cooking. For the home cook and the armchair traveler alike, Lidia's Italy offers a short introduction to ten regions of Italy—from Piemonte to Puglia—with commentary on nearby cultural treasures by Lidia's daughter Tanya, an art historian. · In Istria, now part of Croatia, where Lidia grew up, she forages again for wild asparagus, using it in a delicious soup and a frittata; Sauerkraut with Pork and Roast Goose with Mlinzi reflect the region’s Middle European influences; and buzara, an old mariner’s stew, draws on fish from the nearby sea. · From Trieste, Lidia gives seafood from the Adriatic, Viennese-style breaded veal cutlets and Beef Goulash, and Sacher Torte and Apple Strudel. · From Friuli, where cows graze on the rich tableland, comes Montasio cheese to make fricos; the corn fields yield polenta for Velvety Cornmeal-Spinach Soup. · In Padova and Treviso rice reigns supreme, and Lidia discovers hearty soups and risottos that highlight local flavors. · In Piemonte, the robust Barolo wine distinguishes a fork-tender stufato of beef; local white truffles with scrambled eggs is “heaven on a plate”; and a bagna cauda serves as a dip for local vegetables, including prized cardoons. · In Maremma, where hunting and foraging are a way of life, earthy foods are mainstays, such as slow-cooked rabbit sauce for pasta or gnocchi and boar tenderloin with prune-apple Sauce, with Galloping Figs for dessert. · In Rome Lidia revels in the fresh artichokes and fennel she finds in the Campo dei Fiori and brings back nine different ways of preparing them. · In Naples she gathers unusual seafood recipes and a special way of making limoncello-soaked cakes. · From Sicily’s Palermo she brings back panelle, the delicious fried chickpea snack; a caponata of stewed summer vegetables; and the elegant Cannoli Napoleon. · In Puglia, at Italy’s heel, where durum wheat grows at its best, she makes some of the region’s glorious pasta dishes and re-creates a splendid focaccia from Altamura. There’s something for everyone in this rich and satisfying book that will open up new horizons even to the most seasoned lover of Italy.
Author: Katie Parla
Publisher: Clarkson Potter
ISBN: 1524760463
Category : Cooking
Languages : en
Pages : 258
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Book Description
85 authentic recipes and 100 stunning photographs that capture the cultural and cooking traditions of the Italian South, from the mountains to the coast. In most cultures, exploring food means exploring history—and the Italian south has plenty of both to offer. The pasta-heavy, tomato-forward “Italian food” the world knows and loves does not actually represent the entire country; rather, these beloved and widespread culinary traditions hail from the regional cuisines of the south. Acclaimed author and food journalist Katie Parla takes you on a tour through these vibrant destinations so you can sink your teeth into the secrets of their rustic, romantic dishes. Parla shares rich recipes, both original and reimagined, along with historical and cultural insights that encapsulate the miles of rugged beaches, sheep-dotted mountains, meditatively quiet towns, and, most important, culinary traditions unique to this precious piece of Italy. With just a bite of the Involtini alla Piazzetta from farm-rich Campania, a taste of Giurgiulena from the sugar-happy kitchens of Calabria, a forkful of ’U Pan’ Cuott’ from mountainous Basilicata, a morsel of Focaccia from coastal Puglia, or a mouthful of Pizz e Foje from quaint Molise, you’ll discover what makes the food of the Italian south unique. Praise for Food of the Italian South “Parla clearly crafted every recipe with reverence and restraint, balancing authenticity with accessibility for the modern home cook.”—Fine Cooking “Parla’s knowledge and voice shine in this outstanding meditation on the food of South Italy from the Molise, Campania, Puglia, Basilicata, and Calabria regions. . . . This excellent volume proves that no matter how well-trodden the Italian cookbook path is, an expert with genuine curiosity and a well-developed voice can still find new material.”—Publishers Weekly (starred review) “There's There’s Italian food, and then there's there’s Italian food. Not just pizza, pasta, and prosciutto, but obscure recipes that have been passed down through generations and are only found in Italy… . . . and in this book.”—Woman’s Day (Best Cookbooks Coming Out in 2019) “[With] Food of the Italian South, Parla wanted to branch out from Rome and celebrate the lower half of the country.”—Punch “Acclaimed culinary journalist Katie Parla takes cookbook readers and home cooks on a culinary journey.”—The Parkersburg News and Sentinel
Author: Teresa Crane
Publisher: Canelo
ISBN: 1788633598
Category : Fiction
Languages : en
Pages : 674
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Book Description
This “finely crafted romantic novel” set in a nineteenth-century England narrates the fortunes of the youngest daughter of a wealthy English family (Yorkshire Evening Post). Jessica Hawthorne grows up a strange, isolated child in the sumptuous beauty of her family home, Melburn New Hall, in the nineteenth-century Suffolk. She is surrounded by all the grandeur and respectability money can buy—but without the furnishings of affection. Robert Fitzbolton, a young aristocrat, is the companion of her lonely childhood, her comfort through family tragedy and the heartache of young love. But is the support of Robert’s friendship enough? Together they flee to Florence searching for freedom and fulfillment. Robert finds what he is seeking, but Jessica is a true Hawthorne and is drawn—inevitably—back to Melbury, to her destiny. . . . “A pleasant winter's night companion.” —Publishers Weekly
Author: Leo Marino
Publisher:
ISBN: 9781388398200
Category : Biography & Autobiography
Languages : en
Pages : 434
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Book Description
Leo Marino is first born generation Italian American, WWII Navy Veteran, husband, father, grandfather and great grandfather. He began his business career as a factory worker with a high school education. Later in life he worked as a bakery salesman and at the age of 52 became the founder and President of AMI Bakery Distribution.
