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Author:
Publisher: jideon francisco marques
ISBN:
Category : Cooking
Languages : en
Pages : 717
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Book Description
The book begins with an overview of the Italian meal and a full description of the primary ingredients used in Italian cooking. More than two hundred classic recipes follow, beginning with a mouthwatering array of antipasti and culminating in a spectacular variety of desserts. Chapters on cheese-making, stocks and basic sauces, rustic soups, pasta, risotto, pizza and breads, meats, fish and shellfish, and vegetables offer all manner of primo and secondo courses in between. The final section of the book is a compendium of professional techniques, with a detailed discussion of each technique and a description of how it is taught at The International Culinary Center. These “lessons” are illustrated with hundreds of step-by-step photographs, and also include information about restaurant organization and practices. This section may be used in conjunction with the recipes in the book, as an aid when cooking from other cookbooks, or on its own, as inspiration.
Author:
Publisher: jideon francisco marques
ISBN:
Category : Cooking
Languages : en
Pages : 717
Get Book Here
Book Description
The book begins with an overview of the Italian meal and a full description of the primary ingredients used in Italian cooking. More than two hundred classic recipes follow, beginning with a mouthwatering array of antipasti and culminating in a spectacular variety of desserts. Chapters on cheese-making, stocks and basic sauces, rustic soups, pasta, risotto, pizza and breads, meats, fish and shellfish, and vegetables offer all manner of primo and secondo courses in between. The final section of the book is a compendium of professional techniques, with a detailed discussion of each technique and a description of how it is taught at The International Culinary Center. These “lessons” are illustrated with hundreds of step-by-step photographs, and also include information about restaurant organization and practices. This section may be used in conjunction with the recipes in the book, as an aid when cooking from other cookbooks, or on its own, as inspiration.
Author: Marcella Hazan
Publisher: Knopf
ISBN: 0307958302
Category : Cooking
Languages : en
Pages : 737
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Book Description
A beautiful new edition of one of the most beloved cookbooks of all time, from “the Queen of Italian Cooking” (Chicago Tribune). A timeless collection of classic Italian recipes—from Basil Bruschetta to the only tomato sauce you’ll ever need (the secret ingredient: butter)—beautifully illustrated and featuring new forewords by Lidia Bastianich and Victor Hazan “If this were the only cookbook you owned, neither you nor those you cooked for would ever get bored.” —Nigella Lawson Marcella Hazan introduced Americans to a whole new world of Italian food. In this, her magnum opus, she gives us a manual for cooks of every level of expertise—from beginners to accomplished professionals. In these pages, home cooks will discover: • Minestrone alla Romagnola • Tortelli Stuffed with Parsley and Ricotta • Risotto with Clams • Squid and Potatoes, Genoa Style • Chicken Cacciatora • Ossobuco in Bianco • Meatballs and Tomatoes • Artichoke Torta • Crisp-Fried Zucchini blossoms • Sunchoke and Spinach Salad • Chestnuts Boiled in Red Wine, Romagna Style • Polenta Shortcake with Raisins, Dried Figs, and Pine Nuts • Zabaglione • And much more This is the go-to Italian cookbook for students, newlyweds, and master chefs, alike. Beautifully illustrated with line drawings throughout, Essentials of Classic Italian Cooking brings together nearly five hundred of the most delicious recipes from the Italian repertoire in one indispensable volume. As the generations of readers who have turned to it over the years know (and as their spattered and worn copies can attest), there is no more passionate and inspiring guide to the cuisine of Italy.
Author: Lidia Matticchio Bastianich
Publisher: Knopf
ISBN: 030776754X
Category : Cooking
Languages : en
Pages : 464
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Book Description
From the beloved TV chef and best-selling author—loved by millions of Americans for her simple, delectable Italian cooking—comes her most instructive and personal cookbook yet. Focusing on the Italian-American kitchen—the cooking she encountered when she first came to America as a young adolescent—Lidia pays homage to this “cuisine of adaptation born of necessity.” But she transforms it subtly with her light, discriminating touch, using the authentic ingredients, not accessible to the early immigrants, which are all so readily available today. The aromatic flavors of fine Italian olive oil, imported Parmigiano-Reggiano and Gorgonzola dolce latte, fresh basil, oregano, and rosemary, sun-sweetened San Marzano tomatoes, prosciutto, and pancetta permeate the dishes she makes in her Italian-American kitchen today. And they will transform for you this time-honored cuisine, as you cook with Lidia, learning from her the many secret, sensuous touches that make her food superlative. You’ll find recipes for Scampi alla Buonavia (the garlicky shrimp that became so popular when Lidia served the dish at her first restaurant, Buonavia), Clams Casino (with roasted peppers and good American bacon), Caesar Salad (shaved Parmigiano makes the difference), baked cannelloni (with roasted pork and mortadella), and lasagna (blanketed in her special Italian-American Meat Sauce). But just as Lidia introduced new Italian regional dishes to her appreciative clientele in Queens in the seventies, so she dazzles us now with pasta dishes such as Bucatini with Chanterelles, Spring Peas, and Prosciutto, and Long Fusilli with Mussels, Saffron, and Zucchini. And she is a master at teaching us how to make our own ravioli, featherlight gnocchi, and genuine Neapolitan pizza. Laced with stories about her experiences in America and her discoveries as a cook, this enchanting book is both a pleasure to read and a joy to cook from.
Author: Alberto Capatti
Publisher: Columbia University Press
ISBN: 0231509049
Category : Cooking
Languages : en
Pages : 369
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Book Description
Italy, the country with a hundred cities and a thousand bell towers, is also the country with a hundred cuisines and a thousand recipes. Its great variety of culinary practices reflects a history long dominated by regionalism and political division, and has led to the common conception of Italian food as a mosaic of regional customs rather than a single tradition. Nonetheless, this magnificent new book demonstrates the development of a distinctive, unified culinary tradition throughout the Italian peninsula. Alberto Capatti and Massimo Montanari uncover a network of culinary customs, food lore, and cooking practices, dating back as far as the Middle Ages, that are identifiably Italian: o Italians used forks 300 years before other Europeans, possibly because they were needed to handle pasta, which is slippery and dangerously hot. o Italians invented the practice of chilling drinks and may have invented ice cream. o Italian culinary practice influenced the rest of Europe to place more emphasis on vegetables and less on meat. o Salad was a distinctive aspect of the Italian meal as early as the sixteenth century. The authors focus on culinary developments in the late medieval, Renaissance, and Baroque eras, aided by a wealth of cookbooks produced throughout the early modern period. They show how Italy's culinary identities emerged over the course of the centuries through an exchange of information and techniques among geographical regions and social classes. Though temporally, spatially, and socially diverse, these cuisines refer to a common experience that can be described as Italian. Thematically organized around key issues in culinary history and beautifully illustrated, Italian Cuisine is a rich history of the ingredients, dishes, techniques, and social customs behind the Italian food we know and love today.
Author: Jacques Pépin
Publisher: Open Road Media
ISBN: 1480401609
Category : Cooking
Languages : en
Pages : 740
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Book Description
The “concise, informative, indispensable” work by the grand master of cooking skills and methods—now completely revised and updated (Anthony Bourdain). For decades, Jacques Pépin has set the standard for culinary greatness and mastery of French cuisine—ever since his seminal works on kitchen how-tos, La Méthode and La Technique, hit the shelves in the seventies. Now Pépin revisits the works that made him a household name in a completely revised and updated edition of his classic book. Filled with thousands of photographs demonstrating techniques; new advice and tips; and hundreds of recipes ranging from simple to sublime, this is the must-have manual for any kitchen aficionado. Pépin offers step-by-step instructions on every aspect of cooking, including: learning basics, such as how to use knives correctly and how to cut a flawless julienne; conquering classic recipes, such as crêpes suzette and hollandaise sauce; creating whimsical and elegant decorations, such as olive rabbits and tomato flowers; tackling inventive ways of becoming a culinary superstar, such as turning an old refrigerator into a makeshift smoker; and much more. No matter the recipe or skill, Pépin has time-tested instructions on how to do it like the pros—and Jacques Pépin New Complete Techniques brings all of the master chef’s secrets into one easy-to-use guide, guaranteed to please any palate, wow any guest, and turn any home cook into a gastronomic expert.
Author: Silvia Colloca
Publisher: Plum
ISBN: 1760985147
Category : Cooking
Languages : en
Pages : 291
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Book Description
In Simple Italian, Silvia Colloca shares the essential dishes and techniques that are at the heart of the world's most popular cuisine. With 100 recipes and countless tips and tricks, you'll be cooking like a nonna in no time. Create silky smooth pasta, find out which shapes go with which sauce and learn the secrets to achieving perfectly creamy risotto and soft gnocchi every time. Alongside chapters on pasta, gnocchi and rice, you'll also learn how to create stunning antipasto spreads and cook hearty mains and elegant sides to go with them. Whip up light and airy focaccia, then turn your leftover bread into delicious meals, such as meatballs or deep-fried mozzarella toasties. And don't forget the sweets - nothing fancy here, just the simple cakes, biscuits and tarts that Italians actually eat at home. If you have always wanted to be able to cook like an Italian, this book is for you. Silvia's food is authentic, fresh, simple and delicious. No fussy or elaborate techniques and nothing but the best produce and ingredients. These are the meals that Italians can't live without - and soon you won't be able to either. This is a specially formatted fixed-layout ebook that retains the look and feel of the print book.
Author: Pamela Sheldon Johns
Publisher: Andrews McMeel Publishing
ISBN: 1449408516
Category : Cooking
Languages : en
Pages : 199
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Book Description
"Brava, Ms. Sheldon Johns, for bringing this cooking to us with such grace, and with a reverence that goes to the heart of the Italian cuisine." --InMamasKitchen.com "Cucina Povera is a delightful culinary trip through Tuscany, revered for its straightforward food and practical people. In this beautifully photographed book you will be treated to authentic recipes, serene landscapes, and a deep reverence for all things Tuscan." --Mary Ann Esposito, the host of PBS' Ciao Italia and the author of Ciao Italia Family Classics The no-waste philosophy and use of inexpensive Italian ingredients (in Tuscan peasant cooking) are the basis for this lovely and very yummy collection of recipes. --Diane Worthington, Tribune Media Services Italian cookbook authority Pamela Sheldon Johns presents more than 60 peasant-inspired dishes from the heart of Tuscany inside Cucina Povera. This book is more than a collection of recipes of "good food for hard times." La cucina povera is a philosophy of not wasting anything edible and of using technique to make every bite as tasty as possible. Budget-conscious dishes utilizing local and seasonal fruits and vegetables create everything from savory pasta sauces, crusty breads and slow-roasted meats to flavorful vegetable accompaniments and end-of-meal sweets. The recipes inside Cucina Povera have been collected during the more than 20 years Johns has spent in Tuscany. Dishes such as Ribollita (Bread Soup), Pollo Arrosto al Vin Santo (Chicken with Vin Santo Sauce), and Ciambellone (Tuscan Ring Cake) are adapted from the recipes of Johns' neighbors, friends, and local Italian food producers. Lavish color and black-and-white photographs mingle with Johns' recipes and personal reflections to share an authentic interpretation of rustic Italian cooking inside Cucina Povera.
Author: Michael White
Publisher: Ballantine Books
ISBN: 0345545532
Category : Cooking
Languages : en
Pages : 450
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Book Description
NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY Having won or been nominated for just about every known prestigious culinary award, Michael White is hailed by food critics as the next great hero of Italian gastronomy. His reach extends around the globe with a clutch of acclaimed fine dining restaurants, including Marea, Ai Fiori, Osteria Morini, and pizzeria Nicoletta. Now, in Classico e Moderno, White brings his passion for authentic Italian cuisine to the home kitchen, with recipes—nearly 250—that cover both the traditional and contemporary dishes of the region. In the “Classico” portion, White shares such iconic dishes as Meatballs Braised in Tomato Sauce; Pasta and Bean Soup; Cavatelli with Lamb Ragù and Bell Peppers; and Roasted Pork Leg with Rosemary and Black Pepper. The “Moderno” chapters feature recipes that have put White’s restaurants on the map, including Chicken Liver Crostini with Marsala-Braised Onions; Fusili with Red Wine–Braised Octopus and Bone Marrow; and Veal Chops with Roasted Endive and Pancetta Cream Sauce. Both the Classico and Moderno sections offer ideas for your whole meal: first courses (Vitello Tonnato, Garganelli with Caviar Cream ), soups (Zuppa di Baccalá, White Bean Soup with Sautéed Shrimp), pastas (Tortellini alla Panna, Ricotta and Swiss Chard Tortelli), main courses (Pollo alla Diavola, Braised Lamb Shanks with Farrotto), and desserts (Crostata di Ricotta, Panna Cotta with Meyer Lemon–Basil Sorbet and Almond Milk Froth), as well as salads, pizzas, and basic formulas for pesto, stocks, and vinaigrettes. Including personal notes and anecdotes about White’s early sojourn in Italy and his flavorful career, Classico e Moderno will give you all the tools, tips, and tricks you need to cook tantalizing Italian dishes with the confidence of a seasoned chef. Praise for Michael White and Classico e Moderno “A masterpiece of culinary acumen and perfection in presentation . . . White once again sublimely deals with his cuisine of choice—Italian. In an attempt to bridge the gap between classic and modern, this chef extraordinaire offers the reader an experience in beauty and taste. . . . This book is a testament to both the importance/influence of Italian cuisine and to the rich and varied experiences its ingredients and tradition still have to offer.”—Publishers Weekly (starred review) “Exceedingly appealing . . . [Michael White] is one of the great chefs of modern Italian food in this country, and in Classico e Moderno he teaches us enough so that we can try to follow in his footsteps.”—Vogue “Hugely ambitious . . . White is one of a number of rising chefs here who aren’t Italian but have felt the freedom to refresh the concept of Italian food.”—Associated Press “The future of Italian gastronomy, thanks to the spectacular inventiveness he brings to modernizing the world’s most popular cuisine.”—Gotham “I’ve watched and tasted as Michael White has matured into his current position as one of the preeminent stewards and pioneers of Italian culinary tradition in America. Even his signature modern dishes are as relatable as the classics—and are perhaps even destined to be deemed classics in their own right some day.”—Thomas Keller, from the Foreword “Michael White has, in very short order, grabbed the Italian food crown for New York City.”—Anthony Bourdain
Author: Giuliano Bugialli
Publisher: Gramercy
ISBN: 9780517224328
Category : Cooking, Italian
Languages : en
Pages : 0
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Book Description
This is the definitive cookbook on Italian cuisine. The author is one of the foremost teachers of Italy's revered cooking techniques with more than 20 years of teaching and cooking experience. Giuliano Bugialli's incomparable cookbook has been updated, expanded and beautifully redesigned, including: • Over 300 recipes from Tuscany and other regions of Italy • Suggested dinner menus and wine recommendations • Chapters on pasta, breads, sauces, antipasti, meat and fish, poultry, risotto, vegetables, and desserts • Improved ingredient lists, revised wine lists, updated notes on olive oil, Italian herbs, and cheeses • 75 detailed, easy-to-follow line drawings
Author: Mimi Thorisson
Publisher: Appetite by Random House
ISBN: 0525610413
Category : Cooking
Languages : en
Pages : 429
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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.
