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Author: Toni Lydecker
Publisher:
ISBN: 9781891105487
Category : Cooking
Languages : en
Pages : 0
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Book Description
Offers a collection of recipes for well-balanced one dish Italian meals, including main course salads, pizzas, soups, braises, stews, and cold plates.
Author: Toni Lydecker
Publisher:
ISBN: 9781891105487
Category : Cooking
Languages : en
Pages : 0
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Book Description
Offers a collection of recipes for well-balanced one dish Italian meals, including main course salads, pizzas, soups, braises, stews, and cold plates.
Author: Simone Mirulla
Publisher: AuthorHouse
ISBN: 1467890162
Category : Biography & Autobiography
Languages : en
Pages : 256
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Book Description
I centinaia di viaggi per via aerea o per fuoristrada di Rumi continuano sulle orme di decine di tracciati di vecchie poste secolari di carovanieri alla ricerca di pozzi d’acqua e di pozzi produttivi di petrolio di rifornieredi carburanti una miriade di campi petroliferi e per rilanciare l’agricoltura nel deserto in stato di abbandono da settemila anni. Col contributo di un gruppo di collaboratori locali elabora e sperimenta serre bio-climatiche a scopo agricolo e abitativo in una miriade di luoghi dove ha individuato risorse acquifere da immagazzinare e utilizzare in villaggi agricoli, zootecnici e abitativi con l’intento di ridurre la siccità e la desertificazione e la clandestinità a ridurre la fame nel mondo a creare una interminabile posti di lavoro in ambiente confortevole.
Author:
Publisher: Riccardo Passarelli
ISBN:
Category :
Languages : en
Pages :
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Book Description
Author: Demetra
Publisher: Giunti Editore
ISBN: 9788844028442
Category : Cooking
Languages : it
Pages : 116
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Book Description
Author: Margherita Neri
Publisher:
ISBN:
Category :
Languages : it
Pages : 126
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Book Description
Author: Oretta Zanini De Vita
Publisher: W. W. Norton & Company
ISBN: 0393241513
Category : Cooking
Languages : en
Pages : 424
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Book Description
Winner of the International Association of Culinary Association (IACP) Award The indispensable cookbook for genuine Italian sauces and the traditional pasta shapes that go with them. Pasta is so universally popular in the United States that it can justifiably be called an American food. This book makes the case for keeping it Italian with recipes for sauces and soups as cooked in Italian homes today. There are authentic versions of such favorites as carbonara, bolognese, marinara, and Alfredo, as well as plenty of unusual but no less traditional sauces, based on roasts, ribs, rabbit, clams, eggplant, arugula, and mushrooms, to name but a few. Anyone who cooks or eats pasta needs this book. The straightforward recipes are easy enough for the inexperienced, but even professional chefs will grasp the elegance of their simplicity. Cooking pasta the Italian way means: Keep your eye on the pot, not the clock. Respect tradition, but don’t be a slave to it. Choose a compatible pasta shape for your sauce or soup, but remember they aren’t matched by computer. (And that angel hair goes with broth, not sauce.) Use the best ingredients you can find—and you can find plenty on the Internet. Resist the urge to embellish, add, or substitute. But minor variations usually enhance a dish. How much salt? Don’t ask, taste! Serving and eating pasta the Italian way means: Use a spoon for soup, not for twirling spaghetti. Learn to twirl; never cut. Never add too much cheese, and often add none at all. Toss the cheese and pasta before adding the sauce. Warm the dishes.Serve pasta alone. The salad comes after. To be perfectly proper, use a plate, not a bowl. The authors are reluctant to compromise because they know how good well-made pasta can be. But they keep their sense of humor and are sympathetic to all well-intentioned readers.
Author: H L Meiselman
Publisher: Elsevier
ISBN: 1845695712
Category : Medical
Languages : en
Pages : 708
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Book Description
The meal is the key eating occasion, yet professionals and researchers frequently focus on single food products, rather than the combinations of foods and the context in which they are consumed. Research on meals is also carried out in a wide range of fields and the different disciplines do not always benefit from each others' expertise. This important collection presents contributions on meals from many perspectives, using different methods, and focusing on the different elements involved.Two introductory chapters in part one summarise the key findings in Dimensions of the Meal, the first book to bring an interdisciplinary perspective to meals, and introduce the current publication by reviewing the key topics discussed in the following chapters. Parts two to four then consider how meals are defined, studied and taught. Major considerations include eating socially and eating alone, the influence of gender, and the different situations of home, restaurant and institutional settings. Part five reviews meals worldwide, with chapters on Brazilian, Indian, Chinese and Thai meals, among others. The final parts discuss meals from further perspectives, including those of the chef, product developer and meal setting designer.With its distinguished editor and international team of contributors, Meals in science and practice is an informative and diverse reference for both professionals and academic researchers interested in food from disciplines such as food product development, food service, nutrition, dietetics, sociology, anthropology, psychology, public health, medicine and marketing. - Summarises key findings in dimensions of the meal - Considers how meals are defined, studied and taught, including eating alone and socially and the influence of gender - Reviews the meaning of meals in different cultures
Author: Alice König
Publisher: Cambridge University Press
ISBN: 1108359566
Category : History
Languages : en
Pages : 492
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Book Description
This volume is the first holistic investigation of Roman literature and literary culture under Nerva, Trajan and Hadrian (AD 96–138). With case studies from Frontinus, Juvenal, Martial, Pliny the Younger, Plutarch, Quintilian, Suetonius and Tacitus among others, the eighteen chapters offer not just innovative readings of literary (and some 'less literary') texts, but a collaborative enquiry into the networks and culture in which they are embedded. The book brings together established and novel methodologies to explore the connections, conversations and silences between these texts and their authors, both on and off the page. The scholarly dialogues that result not only shed fresh light on the dynamics of literary production and consumption in the 'High Roman Empire', but offer new provocations to students of intertextuality and interdiscursivity across classical literature. How can and should we read textual interactions in their social, literary and cultural contexts?
Author: Tessa Kiros
Publisher: Andrews McMeel Publishing
ISBN: 0740785168
Category : Cooking
Languages : en
Pages : 294
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Book Description
"First published in 2008 by Murdoch Books Pty Limited"--Colophon.
Author: Susan Simon
Publisher: Chronicle Books
ISBN: 9780811828727
Category : Cooking
Languages : en
Pages : 148
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Book Description
"Insalate" offers a delectable sampler of refreshing, authentic Italian favorites, accompanied by enchanting photographs of open-air markets, artisans, and vineyards. Photos.
