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Author: Diane Darrow
Publisher: Grove/Atlantic, Inc.
ISBN: 0802193412
Category : Cooking
Languages : en
Pages : 592
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Book Description
With a bounty of regional Italian dishes, the authors of La Tavola Italiana serve up “inspiration for the mind as well as for the kitchen” (Booklist). Italian cooking draws its inspiration from the roll call of seasonal ingredients that pass through its kitchens, and in this splendid volume Diane Darrow and Tom Maresca share the simple secrets of making the most of the best fresh, top-of-the-season foods from farm and woodland, lake and sea. The Seasons of the Italian Kitchen presents two hundred recipes according to the four seasons and the traditional courses of the Italian meal: antipasto, primo, secondo, contorno, dolce. All are wed (as they always are in Italy) to the wines that best match them, and the recipes have been tested and adapted to seasonal ingredients readily available in the United States. Richly stocked with delightful anecdotes and culinary lore gathered from the authors’ long love affair with Italy, they invite both amateur and expert to experience the Italian genius for making the most of the moment. “If you can read or even browse through this book without running straight to the kitchen, you’ve got more willpower than we do.” —The Wine Investors “Italian cookbooks abound, and some of these dishes will be familiar, but the authors’ text is well written and informed, and there are some unusual regional specialties here, too.” —Library Journal
Author: Diane Darrow
Publisher: Grove/Atlantic, Inc.
ISBN: 0802193412
Category : Cooking
Languages : en
Pages : 592
Get Book Here
Book Description
With a bounty of regional Italian dishes, the authors of La Tavola Italiana serve up “inspiration for the mind as well as for the kitchen” (Booklist). Italian cooking draws its inspiration from the roll call of seasonal ingredients that pass through its kitchens, and in this splendid volume Diane Darrow and Tom Maresca share the simple secrets of making the most of the best fresh, top-of-the-season foods from farm and woodland, lake and sea. The Seasons of the Italian Kitchen presents two hundred recipes according to the four seasons and the traditional courses of the Italian meal: antipasto, primo, secondo, contorno, dolce. All are wed (as they always are in Italy) to the wines that best match them, and the recipes have been tested and adapted to seasonal ingredients readily available in the United States. Richly stocked with delightful anecdotes and culinary lore gathered from the authors’ long love affair with Italy, they invite both amateur and expert to experience the Italian genius for making the most of the moment. “If you can read or even browse through this book without running straight to the kitchen, you’ve got more willpower than we do.” —The Wine Investors “Italian cookbooks abound, and some of these dishes will be familiar, but the authors’ text is well written and informed, and there are some unusual regional specialties here, too.” —Library Journal
Author: Ethan Stowell
Publisher: Ten Speed Press
ISBN: 158008818X
Category : Cooking
Languages : en
Pages : 242
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Book Description
Welcome to Ethan Stowell’s New Italian Kitchen--not so much a place as a philosophy. Here food isn’t formal or fussy, just focused, with recipes that honor Italian tradition while celebrating the best ingredients the Pacific Northwest has to offer. We’re talking about a generous bowl of steaming handmade pasta--served with two forks for you and a friend. Or perhaps an impeccably fresh crudo, crunchy cucumber and tangy radish accenting impossibly sweet spot prawns. Next up are the jewel tones of a beet salad with lush, homemade ricotta, or maybe a tangle of white beans and clams spiked with Goat Horn pepper--finished off with a whole roasted fish that begs to be sucked off the bones. Oh, some cheese, a gooseberry compote complementing your Robiola, or the bittersweet surprise of Campari sorbet. This layered approach is a hallmark of Ethan’s restaurants, and in his New Italian Kitchen, he offers home cooks a tantalizing roadmap for re-creating this style of eating. Prepare a feast simply by combining the lighter dishes found in “Nibbles and Bits”—from Sardine Crudo with Celery Hearts, Pine Nuts, and Lemon to Crispy Young Favas with Green Garlic Mayonnaise—or adding recipes with complex flavors for a more sophisticated meal. Try the luscious Corn and Chanterelle Soup from “The Measure of a Cook;” or the Cavatelli with Cuttlefish, Spring Onion, and Lemon from “Wheat’s Highest Calling.” Up the ante with a stunning Duck Leg Farrotto with Pearl Onions and Bloomsdale Spinach from “Starches to Grow On,” or choose one of the “Beasties of the Land,” like Skillet-Roasted Rabbit with Pancetta-Basted Fingerlings. Each combination will nudge you and your guests in new, unexpected, and unforgettable directions. Every page of Ethan Stowell’s New Italian Kitchen captures the enthusiasm, humor, and imagination that make cooking one of life’s best and most satisfying adventures. It’s got to be good--but it’s also got to be fun.
Author: Manuela Darling-Gansser
Publisher: Hardie Grant Publishing
ISBN: 1742700373
Category : Cooking
Languages : en
Pages : 459
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Book Description
From glittering palazzos to humble seaside bars, from the derelict and forgotten islands to thriving vineyards, Manuela Darling-Gansser's journey across Italy reveals authentic recipes and long-held food traditions. Like its landscape, Italy's food is one of contrasts - rich spices, fresh herbs, exquisite cheeses, hearty pastas, decadent desserts, and plenty of oranges, lemons and pistachios. And all Italians would agree, the best food is cooked at home. Drawn from the best of Italian cuisine, Manuela's recipes are always tempting and make it easy to introduce the flavours of Italy into your home. Divided into four chapters: Spring, Summer, Autumn and Winter, this collection of Manuela's favourite recipes is sure to become a kitchen favourite.
Author: Domenica Marchetti
Publisher: Weldon Owen International
ISBN: 168188030X
Category : Cooking
Languages : en
Pages : 558
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Book Description
Bring the bold and beloved flavors of Italy into your kitchen with this enticing collection of authentic dishes made modern. Domenica Marchetti is back with her stellar Italian cooking and more great recipes in Rustic Italian. With over 80 recipes for simple, seasonal Italian fare, exquisite hand-painted illustrations, and gorgeous full-color photography, this book celebrates an irresistible cuisine and will inspire home cooks everywhere. This expanded version of the 2011 title features more than 20 new recipes—such as burrata with shaved fennel and pink grapefruit, tagliatelle with juniper-spiced short rib ragu, creamy lemon risotto with asparagus, and roasted swordfish with Ligurian herb sauce—along with new illustrations and photography. Domenica’s narrative notes and suggested wine pairings accompany every recipe. An ingredient glossary, comprehensive guide to salumi and cheese, and an Italian wine primer round out this gorgeous cookbook.
Author: Mary Ann Esposito
Publisher: St. Martin's Press
ISBN: 1429904119
Category : Cooking
Languages : en
Pages : 233
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Book Description
What could be better than an authentic Italian dinner like this that takes only thirty minutes to prepare? Little Ciabatta Toasts with Ricotta and Salami Skillet Breaded Pork Chops with Rosemary Cherry Tomatoes with Leeks and Thyme Dried Figs in Red Wine From years of cooking in her Ciao Italia television kitchen, Mary Ann Esposito understands what many people with busy lives, as well as those just beginning to learn their way around the kitchen, want to know: How do I prepare an authentic Italian meal without spending hours in the kitchen? In Ciao Italia, Pronto!, Mary Ann shows everyone how to prepare an authentic Italian meal in thirty minutes with more than eighty mouthwatering recipes from the entire gamut of Italian cuisine. She's gathered together a treasure trove of antipasti, soups, pasta dishes, main courses, vegetable side dishes, pizzas, calzones, and deserts that make easy and delicious meals for family and friends. Besides recipes for dishes like quick chicken cacciatore, macaroni with a rich lamb sauce or Cornish game hens with tomatoes and potatoes, Mary Ann shares her how-tos of cooking Italian quickly and authentically: · how to maximize your time in the grocery store · how to create a Pronto! pantry filled with staples · how to have a cooking plan and multitask as the preparation gets underway · how to get several meals out of a single preparation · how to use seasonal fruits and vegetables to greatest effect. For good measure, Mary Ann adds a dozen Pronto! menus to show readers how to combine the dishes, as well as a select list of mail order and online sources for specialty items. So, instead of bringing home fast food or prepared frozen dishes from the grocery story, involve the whole family, spend thirty minutes with Mary Ann, and bring a little la dolce vita---as Italians would say, "the good life"--- to your kitchen. Without fuss or bother, Mary Ann Esposito shows you how to bring an authentic taste of Italy to the table for your friends and family.
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: Russell Norman
Publisher: Rizzoli Publications
ISBN: 0789338203
Category : Cooking
Languages : en
Pages : 0
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Book Description
A dazzling tribute to Italy's greatest "hidden" regional cuisine by the author of the bestselling and groundbreaking cookbook Polpo Returning to the city of his gastronomic inspiration, Norman Russell immerses himself in the authentic recipes and culinary traditions of Venice and the Veneto in one hundred recipes showcasing the simple but exquisite flavors of La Serenissima. He documents one magical year learning and fine-tuning the specialties and everyday comfort foods of la cucina veneziana in a rustic kitchen in a neighborhood far from the tourist crowds -- where washing hangs across the narrow streets and some houses still rely on a communal well for water. Russell lovingly reproduces true Venetian recipes with authentic ingredients very different from the globalized tourist fare in the city's restaurants. The book is structured by season highlighting the ever-changing produce available in Venice's buzzing market stalls throughout the year. Included are Venetian favorites such as asparagus with Parmesan and anchovy butter, butternut risotto, arancini, rabbit cacciatore, warm duck salad with walnuts and beets, scallops with lemon and peppermint, and warm octopus salad. Russell also affords a rare and intimate glimpse into Venice: its hidden architectural gems, secret places, embedded history, the color and energy of daily life and the characters that make this city so enchanting
Author: Luca Manfé
Publisher: ABRAMS
ISBN: 1613126670
Category : Cooking
Languages : en
Pages : 453
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Book Description
A collection of authentic Italian family recipes from the Season 4 winner of MasterChef! Most of Italian chef Luca Manfe’s early memories, especially of family holidays, revolve around food. Passed down from his nonnas, these recipes reflect the warm, rustic flavors of Friuli, Italy: rich frico, risotto, and savory polenta. Also showcased are the lighter bites that pair perfectly with a glass of wine: crostini with ricotta and honey, or a tramezzini, the Italian version of English high-tea sandwiches. Standout desserts include the tiramisu he made with his mother when he was eight years old and his now-famous basil panna cotta that helped win him the title of MasterChef. “I love to teach,” says Manfe, “I’ll show you the fundamentals of fantastic Italian food, including homemade stock (I swear, it’s easy), pasta from scratch, and more. My Italian Kitchen is packed with the food that I love and that you and your family will love too.”
Author: Veronica Lavenia
Publisher: New Holland Publishers
ISBN: 9781742578460
Category : Cooking, Italian
Languages : en
Pages : 0
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Book Description
With 120 vegetarian recipes uniquely divided into seasons and into savory and sweet sections for each of the seasons. There is sumptuous photography throughout which showcases the beauty and goodness of simple, healthy, seasonal recipes that are typical of true Italian homemade tradition, prepared with unrefined ingredients that are readily available.
Author: Janet Fletcher
Publisher: Chronicle Books
ISBN: 9780811839082
Category : Cooking
Languages : en
Pages : 140
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Book Description
In a world where everyone seems to be trying to eat more healthfully and seasonally, nothing makes more sense for dinner than pasta with vegetables. In Four Seasons Pasta, best-selling author Janet Fletcher follows the harvest to create more than 50 seasonal recipes for this wholesome combination. Inspired by the southern Italian pasta repertoire, Fletcher has unearthed many little-known gems--authentic, unfussy regional recipes that even novice cooks can make. From a spring fava bean stew with fusilli to summer's spaghetti alla Palermitana (with zucchini, tomatoes, anchovies and capers), peak-season produce paired with pasta makes a totally satisfying meal. Autumn brings radicchio to braise with pancetta and onions--a savory sauce for tagliatelle. Even winter provides produce for the pasta kitchen: beans for hearty bean-and-pasta soups and kale for a winter pesto. With guidelines for choosing dried pasta, making fresh pasta from scratch, and equipping the pasta kitchen, Four Seasons Pasta offers readers a delicious and sensible way to eat for life.
