Ursula Ferrigno's Trattoria PDF Download
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Author: Ursula Ferrigno
Publisher: Running Press
ISBN: 9780762427246
Category : Cooking
Languages : en
Pages : 256
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Book Description
Popular Italian cook Ursula Ferrigno fills this fantastically illustrated book with recipes inspired by and taken from some of the best trattorias all over Italy. More than just a cookbook, this book is a travelogue, filled with colorful images and mouth-watering recipes sure to transport the reader into the world of home-style Italian food. The healthy recipes teach readers to make family food simply and without fuss, using good, fresh ingredients.
Author: Ursula Ferrigno
Publisher: Running Press
ISBN: 9780762427246
Category : Cooking
Languages : en
Pages : 256
Get Book
Book Description
Popular Italian cook Ursula Ferrigno fills this fantastically illustrated book with recipes inspired by and taken from some of the best trattorias all over Italy. More than just a cookbook, this book is a travelogue, filled with colorful images and mouth-watering recipes sure to transport the reader into the world of home-style Italian food. The healthy recipes teach readers to make family food simply and without fuss, using good, fresh ingredients.
Author: Ursula Ferrigno
Publisher: Mitchell Beazley
ISBN: 9781845333591
Category :
Languages : en
Pages : 256
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Book Description
Trattoria produces Italy's finest home cooking. These small, usually family-run eateries are responsible for some of the country's gutsiest yet healthy family food cooked with a generosity of spirit that is evident in the robustness of the dishes. This book contains Trattoria-style recipes which use good, honest, fresh ingredients.
Author: Katie Caldesi
Publisher: Kyle Books
ISBN: 9781906868192
Category : Cooking
Languages : en
Pages : 0
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Book Description
The Caldesis spend time each year in Italy teaching. Over the years they've amassed a huge number of authentic recipes, plus a treasure trove of lesser-known regional recipes, from Venison with Cinnamon and Juniper from the Dolomites to Swordfish, Mint, Pine Nut, and Eggplant Penne from Sicily, and everything in between. Non-Italians rarely appreciate how richly diverse the country is. The 20 regions, from Liguria to Apulia, and Lombardy to Calabria have their own signature flavors and dishes shaped by the particular terrain and climate. With 12 chapters of masterclass techniques and over 425 recipes, this book includes it all.
Author: Ursula Ferrigno
Publisher:
ISBN: 9781840009163
Category : Cooking
Languages : en
Pages : 256
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Book Description
This is a book of family food prepared simply and without fuss using good, honest, fresh ingredients.
Author: Ursula Ferrigno
Publisher:
ISBN: 9781840007275
Category : Cookery, Italian
Languages : en
Pages : 224
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Book Description
Showing how to take the freshest of natural ingredients and flavours from the heart of Italy, this book offers simple and fast vegetarian meals. There are over 125 classic dishes for pastas, risottos, breads, summer and winter vegetables, salads, fruit and nuts. All the recipes are designed to be healthy as well as tasty, so there are many nutritional tips and culinary information as well as suggested menu combinations for a healthy lifestyle.
Author: Ursula Ferrigno
Publisher:
ISBN: 9781845331924
Category : Cooking, Italian
Languages : en
Pages : 304
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Book Description
Most of the masterclasses cover specific foods such as pasta, gnocchi and risotto. These explain the best ingredients to choose for the dish, how to prepare and cook the dish in a classic Italian way, and ideas for serving it in many different ways. There are also masterclasses on preparing ingredients such as dried beans and globe artichokes and short recipes for classics such as marinades and salad dressings. All of these are accompanied by more then 200 recipes, approximately 30 of which are new and the rest are taken from favourite Ursula Ferrigno cookbooks - Truly Italian, Bringing Italy Home, Italy Sea to Sky, Trattoria and La Dolce Vita.
Author: Mimi Thorisson
Publisher: Appetite by Random House
ISBN: 0525610413
Category : Cooking
Languages : en
Pages : 394
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Book Description
Mimi explores the beautiful coasts and countrysides of Italy in this lavishly photographed cookbook featuring simple, authentic recipes inspired by the country's devoted producers and rich food heritage. Through her gorgeous cookbooks A Kitchen in France and French Country Cooking, a generation of readers fell in love with Mimi Thorisson, her lively family, and their band of smooth fox terriers. In their newest cookbook, the Thorissons put a pause on their lives in the idyllic French countryside to start a new adventure in Italy and satisfy their endless curiosity and passion for the magic of Italian cooking. Old World Italian captures their journey and the culinary treasures they discovered. From Tuscany to Umbria to Naples and more, Mimi dives into Italy's diverse regional cuisines and shares 100 recipes for authentic, classic dishes, enriched by conversations with devoted local food experts who share their time-worn techniques and stories. You'll luxuriously indulge in dishes culled from across the country, such as plump agnolotti bathed in sage and butter from the north, the tomato-rich ragus and pastas of the southwest, and the multi-faceted, seafood-laden cuisine of Sicily. The mysteries of Italian food culture will unravel as you learn to execute a perfect Neapolitan-style pizza at home or make the most sublime, yet elemental cacio e pepe. Full of local color, history, and culture, plus evocative, sumptuous photography shot by husband Oddur Thorisson, Old World Italian transports you to a seat at the family's table in Italy, where you may never want to leave.
Author: Ursula Ferrigno
Publisher: Ryland Peters & Small
ISBN: 9781788792004
Category : Cooking
Languages : en
Pages : 160
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Book Description
From fresh seafood to luxurious pasta and heavenly desserts—using lemons and limes in your cooking will make your food sing. A squeeze of lemon juice can bring a dull sauce or lacklustre soup to life as its tartness cuts through and brings out flavor in a subtler (and healthier) way than salt. Smaller, sharper, but more intensely fragrant than lemons, limes work best with exotic, spicy food. Some dishes call for the sharp, clear lift of lemon, at other times the richer fragrance of lime is more appropriate. They are both perfect as an antidote to the heat of fresh chile or pungent garlic, and the best of friends to herbs and olive oil, roast meat, and freshly grilled seafood. Their brightness is also perfect in sweet, buttery desserts. Try a host of recipes including Lemon, Mushroom, and Tarragon Arancini, Pork Dumplings in Lime-leaf Broth, Oven-baked Lemon Fennel, or Lime and Chile Sweet Potatoes. Ursula also investigates the history and culture of lemons and limes, their health-enhancing benefits, and explains how to grow your own.
Author: Heinz Guderian
Publisher: Arms & Armour
ISBN: 9781854092823
Category : History
Languages : en
Pages : 220
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Book Description
This is one of the most significant military books of the twentieth century. By an outstanding soldier of independent mind, it pushed forward the evolution of land warfare and was directly responsible for German armoured supremacy in the early years of the Second World War. Published in 1937, the result of 15 years of careful study since his days on the German General Staff in the First World War, Guderian's book argued, quite clearly, how vital the proper use of tanks and supporting armoured vehicles would be in the conduct of a future war. When that war came, just two years later, he proved it, leading his Panzers with distinction in the Polish, French and Russian campaigns. Panzer warfare had come of age, exactly as he had forecast. This first English translation of Heinz Guderian's classic book - used as a textbook by Panzer officers in the war - has an introduction and extensive background notes by the modern English historian Paul Harris.
Author: Ursula Ferrigno
Publisher: Ryland Peters & Small
ISBN: 9781849755757
Category : Cooking
Languages : en
Pages : 0
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Book Description
This sumptuously illustrated book provides the reader with an in-depth study of speciality oils and vinegars and offers up recipes and tips for how to season and cook with them. Along the dry, rocky coast of the Mediterranean Sea, olive orchards and vineyards stretch inland from Spain, France, Italy, Greece, Turkey and North Africa. Olive cultivation is not just limited to the ‘Old World’, though. Olive groves also thrive in the warmer climates of Northern California, South Africa, Mexico and New Zealand’s North Island. Colors range from green to golden yellow, the aromas are nearly as varied and complex as wine. Just as with any ingredients in cooking, the flavors must complement each other, bring out the subtleties by layering with other notes of sweet, bitter, acid and salty flavorings. Nut oils, although less prevalent, also feature in Mediterranean and European cooking. These vary in hue from light browns of hazelnut and walnut to the distinctive green of pistachio oil. Alongside olive and other culinary oils, vinegar is a must-have. Derived from the fermentation of alcohol-based beverages, such as red and white wines, Sherry, Champagne, malt cider and grain alcohols, vinegars have been used for centuries to flavor and preserve foods. Specialty vinegars provide a wide range of flavors. Those that are wine-based may call out the grape varietals from which they are made, such as Pinot Noir or Merlot, and simple red and white wine vinegars are often infused with fresh herbs and fruits.
