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Author: Eataly
Publisher: Rizzoli Publications
ISBN: 0847843351
Category : Cooking
Languages : en
Pages : 305
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Book Description
The secrets to Italian cooking, straight from the source—the wildly popular food emporium that is founded in Italy. "The more you know, the more you will enjoy" is the philosophy behind Eataly, and it is the idea behind this essential compendium of Italian cooking. Here, Eataly’s team of experts, including Mario Batali and Lidia Bastianich, covers everything you need to know about Italian food, starting from the ground up. Learn how to assemble an antipasto platter, how to eat breakfast like an Italian, and how to use pantry flavor boosters like capers and anchovies. The first secret to the best cooking, of course, is the best-quality ingredients. How to Eataly tells you what to look for in the market, then offers one hundred recipes for contemporary classics such as Acorn Squash with Lentils, Vesuvio Pasta with Sausage, and Panna Cotta with Streusel. In addition, the book is packed with simple ideas for what to do with staples, from olive oil to mozzarella. Whether you are cooking from scratch or using some store-bought components, How to Eataly empowers you to create delicious meals by fostering a total understanding of Italian cooking.
Author: Eataly
Publisher: Rizzoli Publications
ISBN: 0847843351
Category : Cooking
Languages : en
Pages : 305
Get Book Here
Book Description
The secrets to Italian cooking, straight from the source—the wildly popular food emporium that is founded in Italy. "The more you know, the more you will enjoy" is the philosophy behind Eataly, and it is the idea behind this essential compendium of Italian cooking. Here, Eataly’s team of experts, including Mario Batali and Lidia Bastianich, covers everything you need to know about Italian food, starting from the ground up. Learn how to assemble an antipasto platter, how to eat breakfast like an Italian, and how to use pantry flavor boosters like capers and anchovies. The first secret to the best cooking, of course, is the best-quality ingredients. How to Eataly tells you what to look for in the market, then offers one hundred recipes for contemporary classics such as Acorn Squash with Lentils, Vesuvio Pasta with Sausage, and Panna Cotta with Streusel. In addition, the book is packed with simple ideas for what to do with staples, from olive oil to mozzarella. Whether you are cooking from scratch or using some store-bought components, How to Eataly empowers you to create delicious meals by fostering a total understanding of Italian cooking.
Author: Eataly
Publisher: Phaidon Press
ISBN: 9780714872797
Category : Cooking
Languages : en
Pages : 0
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Book Description
The best modern Italian recipes from the largest and most prestigious Italian marketplace in the world This beautiful cookbook, created in collaboration with Eataly, one of the greatest Italian food brands, features 300 landmark recipes highlighting the best of contemporary Italian home cooking. Excellent, fail-safe recipes and new ideas are presented in a sophisticated package, making this a must-have book for everyone wanting to learn about how Italians cook today. Gone are heavy pasta dishes and over-rich sauces - Eataly takes a modern approach to Italian cooking and eating. With recipes that are fresh and delicious, clear instructions, helpful tips, and a visual produce guide, this book will allow you to eat like Italians do today.
Author: Eataly
Publisher: Rizzoli Publications
ISBN: 0847864960
Category : Cooking
Languages : en
Pages : 178
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Book Description
From the most trusted purveyor of Italian delicacies worldwide, this is an indispensable guide to Italian sweets and desserts and a delectable exploration of la dolce vita. Every cook knows that any great dinner party is only as good as its sweet ending, even multicourse Italian feasts. All About Dolci, from the pastry chefs at Eataly, is an enticing presentation from biscotti to gelati, torte, and classic pasticceria, with more than fifty recipes that inspire the perfect flourish to any Italian meal. The book takes readers through the history and tradition behind biscotti, with recipes including cantucci, baci di dama, and amaretti; holiday recipes such as panettone, pandoro, and struffoli; the classic tradition of Italian mini-pastries, piccola pasticerria, featuring rum baba, meringa, and cannoli; and all things gelati, including granita, sorbetto, and affogato, among many others. All About Dolci is, like Eataly itself, a one-stop source for classic Italian dessert traditions and recipes.
Author:
Publisher: Rizzoli Publications
ISBN: 084786300X
Category : Cooking
Languages : en
Pages : 178
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Book Description
Learn how to make pasta the authentic Italian way with tips, techniques, and recipes from the chefs of Eataly, the world's greatest Italian food market. From dried pasta to fresh pasta and stuffed pasta, this book culls the wisdom of Eataly's pasta experts and presents dishes, some classics but many with a modern bent, that feature everyone's favorite food. All about Pasta serves as the ideal kitchen companion, whether you would like to master mixing and forming the dough from scratch or you just want to expand your repertoire of easy weeknight sauces for store-bought pasta. Organized by "families" of pasta, the book explains every major pasta shape: its history, the best sauce pairings, and the inside scoop on signs of quality in the market. Recipes range from all-time favorites such as Tortellini in Brodo and Tagliatelle alla Bolognese to contemporary creations from Eataly's restaurants such as Kale Fusilli with Butternut Squash and Penne with Duck and Olive Ragù. All about Pasta provides everything the home cook needs, in one quick-reference volume, to prepare delicious pasta dishes whether for an elegant dinner party, a make-ahead buffet, or a quick family meal.
Author: Eataly
Publisher: Rizzoli Publications
ISBN: 0847868761
Category : Cooking
Languages : en
Pages : 178
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Book Description
Eataly, the world’s foremost purveyor of Italian delicacies, presents a compact and authoritative guide to making bakery-worthy breads, calzones, focaccia, panini, and pizza at home. With more people than ever baking at home, Eataly’s expert bakers and pizzaiolos deliver the instruction and inspiration to create your own traditional Italian pizzas, breads, and sandwiches. Recipes include homemade pizzas and calzones, breads for sandwiches and panini, and delectable focaccia. From the crust to the toppings, regional specialties and modern twists showcase the delicious variety available. Sidebars detail best ingredients, variations, and the rules behind true pizza Napoletana. Eataly guides readers through the simple preparation, history, and tradition behind some of the world’s most famous and beloved baked goods. As the leading experts in Italian food, Eataly also offers readers ingenious sidebars that explore diverse ingredients for toppings and sauces to round out these recipes.
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: Mario Batali
Publisher: Harper Collins
ISBN: 0061987913
Category : Cooking
Languages : en
Pages : 278
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Book Description
Molto Gusto is a glorious collection of mouth-watering recipes for pizza, pasta, and more from Mario Batali’s famed Otto Enoteca Pizzeria in New York City. Chef and restaurateur Batali—a fixture on the Food Network and bestselling author of Italian Grill and Molto Italiano—has been named by Fortune magazine as one of the “100 most recognized personalities in the U.S.” With Molto Gusto, Mario Batali takes food lovers on a spectacular culinary journey—from antipasti to gelati—with nearly 100 scrumptious recipes for “Easy Italian Cooking” and gorgeous full-color photographs.
Author: Joe Bastianich
Publisher: Penguin
ISBN: 1101583541
Category : Biography & Autobiography
Languages : en
Pages : 342
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Book Description
The New York Times Bestselling Book--Great gift for Foodies “The best, funniest, most revealing inside look at the restaurant biz since Anthony Bourdain’s Kitchen Confidential.” —Jay McInerney With a foreword by Mario Batali Joe Bastianich is unquestionably one of the most successful restaurateurs in America—if not the world. So how did a nice Italian boy from Queens turn his passion for food and wine into an empire? In Restaurant Man, Joe charts a remarkable journey that first began in his parents’ neighborhood eatery. Along the way, he shares fascinating stories about his establishments and his superstar chef partners—his mother, Lidia Bastianich, and Mario Batali. Ever since Anthony Bourdain whet literary palates with Kitchen Confidential, restaurant memoirs have been mainstays of the bestseller lists. Serving up equal parts rock ’n’ roll and hard-ass business reality, Restaurant Man is a compelling ragu-to-riches chronicle that foodies and aspiring restauranteurs alike will be hankering to read.
Author: Lidia Matticchio Bastianich
Publisher: Knopf
ISBN: 052565741X
Category : Cooking
Languages : en
Pages : 510
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Book Description
From the beloved TV chef and best-selling author—her favorite recipes for flavorful, no-fuss Italian food that use just one pot or pan (or two!). The companion cookbook to the upcoming public-television series Lidia’s Kitchen: Home Cooking. Lidia Bastianich—"doyenne of Italian cooking" (Chicago Times)—makes Italian cooking easy for everyone with this new, beautifully designed, easy-to-use cookbook. Here are more than 100 homey, simple-to-prepare recipes that require fewer steps and fewer ingredients (not to mention fewer dirty pots and pans!), without sacrificing any of their flavor. These are just a few of the delectable dishes that fill this essential book of recipes: Spinach, Bread, and Ricotta Frittata One-Pan Chicken and Eggplant Parmigiana Roasted Squash and Carrot Salad with Chickpeas and Almonds Penne with Cauliflower and Green Olive Pesto Balsamic Chicken Stir-Fry Skillet Lasagna Braised Calamari with Olives and Peppers Beer-Braised Beef Short Ribs Apple Cranberry Crumble Some of them are old favorites, others are Lidia's new creations, but every one represents Italian food at its most essential—guaranteed to transport home cooks to Italy with a minimum of fuss and muss. "Tutti a tavola a mangiare!"
Author: Joyce Goldstein
Publisher: Chronicle Books
ISBN: 9780811828253
Category : Cooking
Languages : en
Pages : 214
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Book Description
With more and more travelers returning with fond memories of these charming Italian hangouts, enoteche are already becoming a hot trend. Find out about the evolution of wine bars in Italy from renowned chef, author, and teacher Goldstein and discover the origins of the light, simply prepared cuisine. Includes recipes. 32 color photos.
