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Author: National Geographic
Publisher: National Geographic Books
ISBN: 1426216092
Category : Travel
Languages : en
Pages : 328
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Book Description
For pure pleasure, few experiences are as satisfying as a chance to explore the world’s great culinary traditions and landmarks—and here, in the latest title of our popular series of illustrated travel gift books, you’ll find a fabulous itinerary of foods, dishes, markets, and restaurants worth traveling far and wide to savor. On the menu is the best of the best from all over the globe: Tokyo’s freshest sushi; the spiciest Creole favorites in New Orleans; the finest vintages of the great French wineries; the juiciest cuts of beef in Argentina; and much, much more. You’ll sample the sophisticated dishes of fabled chefs and five-star restaurants, of course, but you’ll also discover the simpler pleasures of the side-street cafés that cater to local people and the classic specialties that give each region a distinctive flavor. Every cuisine tells a unique story about its countryside, climate, and culture, and in these pages you’ll meet the men and women who transform nature’s bounty into a thousand gustatory delights. Hundreds of appetizing full-color illustrations evoke an extraordinary range of tastes and cooking techniques; a wide selection of recipes invites you to create as well as consume; sidebars give a wealth of entertaining information about additional sites to visit as well as the cultural importance of the featured food; while lively top ten lists cover topics from chocolate factories to champagne bars, from historic food markets to wedding feasts, harvest celebrations, and festive occasions of every kind. In addition, detailed practical travel information provides all the ingredients you’ll need to cook up a truly delicious experience for even the most demanding of traveling gourmets.
Author: National Geographic
Publisher: National Geographic Books
ISBN: 1426216092
Category : Travel
Languages : en
Pages : 328
Get Book Here
Book Description
For pure pleasure, few experiences are as satisfying as a chance to explore the world’s great culinary traditions and landmarks—and here, in the latest title of our popular series of illustrated travel gift books, you’ll find a fabulous itinerary of foods, dishes, markets, and restaurants worth traveling far and wide to savor. On the menu is the best of the best from all over the globe: Tokyo’s freshest sushi; the spiciest Creole favorites in New Orleans; the finest vintages of the great French wineries; the juiciest cuts of beef in Argentina; and much, much more. You’ll sample the sophisticated dishes of fabled chefs and five-star restaurants, of course, but you’ll also discover the simpler pleasures of the side-street cafés that cater to local people and the classic specialties that give each region a distinctive flavor. Every cuisine tells a unique story about its countryside, climate, and culture, and in these pages you’ll meet the men and women who transform nature’s bounty into a thousand gustatory delights. Hundreds of appetizing full-color illustrations evoke an extraordinary range of tastes and cooking techniques; a wide selection of recipes invites you to create as well as consume; sidebars give a wealth of entertaining information about additional sites to visit as well as the cultural importance of the featured food; while lively top ten lists cover topics from chocolate factories to champagne bars, from historic food markets to wedding feasts, harvest celebrations, and festive occasions of every kind. In addition, detailed practical travel information provides all the ingredients you’ll need to cook up a truly delicious experience for even the most demanding of traveling gourmets.
Author: Letizia Mattiacci
Publisher:
ISBN: 9788895229300
Category : Cooking
Languages : en
Pages : 208
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Book Description
Author: Michelle Damiani
Publisher: Rialto Press
ISBN: 8835880866
Category : Travel
Languages : en
Pages : 514
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Book Description
A witty and warm-hearted memoir of abandoning fast-paced American days in favor of discovering the Italian secrets of food, community, and life. Moving across the globe meant Michelle Damiani soon found herself untangling Italian customs, delighting in glorious regional cuisine (recipes included), and creating lasting friendships. From grandmothers eager to teach the ancient art of pasta making, to bakers tossing bread into fiery ovens with a song, to butchers extolling the benefits of pork fat, Il Bel Centro is rich with captivating characters and cultural insights. Throw in clinking glasses of Umbrian red with the local communists and a village all-nighter decorating the cobblestone streets with flower petals; as well as embarrassing language minefields and a serious summons to the mayor’s office, and you have all the ingredients for a spellbinding travel tale. Exquisitely observed, Il Bel Centro is an intimate celebration of small town Italy, as well as a thoughtful look at raising a family in a new culture and a fascinating story of finding a home. Ultimately though, this is a story about how travel can change you when you’re ready to let it. With laugh-out-loud situations and wanderlust-inspiring storytelling, Il Bel Centro is a joyous and life-affirming read that will have readers rushing to renew their passports. “This is one of the most beautiful book I’ve ever read.” “I absolutely couldn’t get enough of this book.” “This book made me want to pack my bags.” “I loved, loved this book. Fabulously written, engaging, and entertaining.” “A magical read.”
Author: Henry Notaker
Publisher: Univ of California Press
ISBN: 0520294009
Category : Cooking
Languages : en
Pages : 400
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Book Description
Prologue: a rendez-vous -- The cook -- Writer and author -- Origin and early development of modern cookbooks -- Printed cookbooks: diffusion, translation, and plagiarism -- Organizing the cookbook -- Naming the recipes -- Pedagogical and didactic aspects -- Paratexts in cookbooks -- The recipe form -- The cookbook genre -- Cookbooks for rich and poor -- Health and medicine in cookbooks -- Recipes for fat and lean days -- Vegetarian cookbooks -- Jewish cookbooks -- Cookbooks and aspects of nationalism -- Decoration, illusion, and entertainment -- Taste and pleasure -- Gender in cookbooks and household books -- Epilogue: cookbooks and the future
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: Katie Parla
Publisher: Clarkson Potter
ISBN: 0804187193
Category : Cooking
Languages : en
Pages : 258
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Book Description
A love letter from two Americans to their adopted city, Tasting Rome is a showcase of modern dishes influenced by tradition, as well as the rich culture of their surroundings. Even 150 years after unification, Italy is still a divided nation where individual regions are defined by their local cuisine. Each is a mirror of its city’s culture, history, and geography. But cucina romana is the country’s greatest standout. Tasting Rome provides a complete picture of a place that many love, but few know completely. In sharing Rome’s celebrated dishes, street food innovations, and forgotten recipes, journalist Katie Parla and photographer Kristina Gill capture its unique character and reveal its truly evolved food culture—a culmination of 2000 years of history. Their recipes acknowledge the foundations of Roman cuisine and demonstrate how it has transitioned to the variations found today. You’ll delight in the expected classics (cacio e pepe, pollo alla romana, fiore di zucca); the fascinating but largely undocumented Sephardic Jewish cuisine (hraimi con couscous, brodo di pesce, pizzarelle); the authentic and tasty offal (guanciale, simmenthal di coda, insalata di nervitti); and so much more. Studded with narrative features that capture the city’s history and gorgeous photography that highlights both the food and its hidden city, you’ll feel immediately inspired to start tasting Rome in your own kitchen. eBook Bonus Material: Be sure to check out the directory of all of Rome's restaurants mentioned in the book!
Author: Giuseppe Balirano
Publisher: Palgrave Macmillan
ISBN: 9783030111526
Category : Language Arts & Disciplines
Languages : en
Pages : 0
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Book Description
This edited volume brings together original sociolinguistic and cultural contributions on food as an instrument to explore diasporic identities. Focusing on food practices in cross-cultural contact, the authors reveal how they can be used as a powerful vehicle for positive intercultural exchange either though conservation and the maintenance of cultural continuity, or through hybridization and the means through which migrant communities find compromise, or even consent, within the host community. Each chapter presents a fascinating range of data and new perspectives on cultures and languages in contact: from English (and some of its varieties) to Italian, German, Spanish, and to Japanese and Palauan, as well as an exemplary range of types of contact, in colonial, multicultural, and diasporic situations. The authors use a range of integrated approaches to examine how socio-linguistic food practices can, and do, contribute to identity construction in diverse transnational and diasporic contexts. The book will be of particular interest to students and scholars of translation, semiotics, cultural studies and sociolinguistics.
Author: Graziana Lazzarino
Publisher: Heinle & Heinle Publishers
ISBN: 9780495797623
Category : Italian language
Languages : en
Pages : 432
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Book Description
This Seventh Edition of the best-selling intermediate Italian text, DA CAPO, International Edition, reviews and expands upon all aspects of Italian grammar while providing authentic learning experiences (including new song and video activities) that provide students with engaging ways to connect with Italians and Italian culture. Following the guidelines established by the National Standards for Foreign Language Learning, DA CAPO develops Italian language proficiency through varied features that accommodate a variety of teaching styles and goals. The Seventh Edition emphasizes a well-rounded approach to intermediate Italian, focusing on balanced acquisition of the four language skills within an updated cultural framework.
Author: Domenica Marchetti
Publisher: Houghton Mifflin Harcourt
ISBN: 0544612353
Category : Cooking
Languages : en
Pages : 589
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Book Description
Capture the flavors of Italy with over 150 recipes for conserves, pickles, sauces, liqueurs, and more in this “engagingly informative” guide (Elizabeth Minchilli, author of Eating Rome). The notion of preserving shouldn’t be limited to American jams and jellies, and in this book, Domenica Marchetti puts the focus on the ever-alluring flavors and ingredients of Italy. There, abundant produce and other Mediterranean ingredients lend themselves particularly well to canning, bottling, and other preserving methods. Think of marinated artichokes in olive oil, classic giardiniera, or, of course, the late-summer tradition of putting up tomato sauce. But in this book we get so much more, from Marchetti’s travels across the regions of Italy to the recipes handed down through her family: sweet and sour peppers, Marsala-spiked apricot jam, lemon-infused olive oil, and her grandmother’s amarene, sour cherries preserved in alcohol. Beyond canning and pickling, the book also includes recipes for making cheese, curing meats, infusing liqueurs, and even a few confections, plus recipes for finished dishes so you can savor each treasured jar all year long. “Pack artichokes, peppers and mushrooms in oil. Make deliciously spicy pickles from melon. Even limoncello, mostarda and confections like torrone can come straight from your kitchen... The techniques may have been passed down by generations of nonnas, but they knew what they were doing.”—Florence Fabricant, The New York Times “Marchetti elevates preserved food from the role of condiment to center stage.”—Publishers Weekly
Author: Jim Lahey
Publisher: W. W. Norton & Company
ISBN: 0393066304
Category : Cooking
Languages : en
Pages : 225
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Book Description
New York's premier baker shares his no-knead, slow-rise fermentation method for baking rustic, deep-flavored bread in a home oven.
