Tagliatelle & Co. - iCook Italian PDF Download
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Author:
Publisher: Script edizioni
ISBN: 8866143537
Category : Cooking
Languages : en
Pages : 101
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Book Description
Tiny masterpieces of handmade Italian art. We are, of course, talking about tagliatelle, tortellini, ravioli and tortelloni, in other words egg pasta, which must be soft, fresh and porous enough to absorb the sauce. Custodians of the techniques to make sfoglia have long been the Emilians, with the strong, slow movements they perform to knead the dough of eggs and flour. From them, fresh pasta has spread all over Italy. All you need to create marvellous, fresh pasta are a few, simple movements and the right ingredients, like eggs, flour and water. However, you can also add spinach, greens, tomatoes or sepia to enliven creative, tasty dishes. To dress and stuff with the tastiest sauces.
Author:
Publisher: Script edizioni
ISBN: 8866143537
Category : Cooking
Languages : en
Pages : 101
Get Book Here
Book Description
Tiny masterpieces of handmade Italian art. We are, of course, talking about tagliatelle, tortellini, ravioli and tortelloni, in other words egg pasta, which must be soft, fresh and porous enough to absorb the sauce. Custodians of the techniques to make sfoglia have long been the Emilians, with the strong, slow movements they perform to knead the dough of eggs and flour. From them, fresh pasta has spread all over Italy. All you need to create marvellous, fresh pasta are a few, simple movements and the right ingredients, like eggs, flour and water. However, you can also add spinach, greens, tomatoes or sepia to enliven creative, tasty dishes. To dress and stuff with the tastiest sauces.
Author:
Publisher: Script edizioni
ISBN: 8866143472
Category : Cooking
Languages : en
Pages : 91
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Book Description
More than a dish, it’s a flagship food. Pizza is the symbol par excellence of Italian cuisine around the world. It dates back to 18th century Naples, and has spread all over the world since then. The same is true for focacce, schiacciate and crescente, as well as all the other oven-baked grain derivatives, which the ancient Romans once used as a plate upon which they ate their meals. Similar to Arabian pita, the Indian nan and the Hispanic tortilla, pizza and focacce are by far the most popular of their kinds in the world. Whether it’s pizza, pie or focaccia, here are 40 recipes whose numerous versions from north to south of the Belpaese (with a couple of forays into foreign cuisine) all have the same mix of flour and water as a base. Beginning with the preparation stage, the many different ingredients and the various cheese, vegetable, spice, meat and fish dressings are all laid out in 40 different possibilities: from the most traditional of pizzas with tomato to focacce and focaccette, pies, plum-cakes and quiche, from the simplest recipes to the most complicated. All are explained, step by step, with ingredients, preparation and cooking times. And all are faithful to the one general rule: crispy on the outside, soft inside. iCook Italian is a series of cookery eBooks, each one containing 40 illustrated recipes. From appetisers to pasta, from rice to soups, from second courses of meat and fish to ice-creams, desserts, puddings and cakes as well as pizza, focacce, egg dishes and salads, iCook Italian is a genuine feast of Italian gastronomy. All dishes were chosen by taking a peek at the recipe books in grandmother’s kitchen along with those of the most creative and talented chefs in the country, marrying tradition with modernity and putting regional specialities alongside the cuisine of other countries. All were chosen with an eye on their nutritional value, something which has made Mediterranean cuisine such a success. Each recipe is accompanied by a photo of the finished dish and step by step instructions on how to make it. We haven’t forgotten about the ideal wine either, which helps bring out the very best in flavours and aromas, and some simple, but practical, advice about the pleasures of food and how to choose the right ingredients for that final touch of class. Secrets stolen from the best kitchens in Italy.
Author: Maurizio Rosini
Publisher: Maurizio Rosini
ISBN:
Category : Art
Languages : en
Pages : 16
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Book Description
This book is the first chapter to learn about some basic steps typical of food preparation in Italian cuisine. We will not talk about fine cuisine but we're going to talk about what, simply and daily, thousands of people in Italy prepare to eat. Italian cuisine provides a library full of recipes: many ingredients and millions of ways to put them together. This is a historical richness, mainly due to the customs and needs of the many populations lived on the Italian territory since the end of the Roman Empire. Are you sure to eat Italian when you are in an "Italian restaurant" in your neighborhood or city? Are you sure to eat real Parmesan cheese, or real extra virgin olive oil, or a real tomato sauce, or a good cooked pasta? Would you be able to go home and prepare a plate of pasta? ... for you, for your wife or husband, for your children? It is the same question I asked myself: despite the fact that I lived in Italy and grew up seeing my mother, my grandmother and my wife cooking ... would I be able to cook a plate of pasta for my children? Yes! Because it's simple .. and I want to share this experience with you!
Author: Teri Horsley
Publisher: Arcadia Publishing
ISBN: 1439666903
Category : Cooking
Languages : en
Pages : 144
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Book Description
Join local food writer Teri Horsley as she explores the history of Butler County's most beloved eateries and the stories behind them. Butler County has concocted fine food and finer memories for generations. Isgro's dished out succulent Italian to locals and celebrities alike, including Frank Sinatra and numerous Cincinnati Reds players. Starting off as a Prohibition speakeasy, Nitchtings later evolved into a high-end supper club where many prominent politicians debated the issues of the day. Hickory Hut made its name serving delicious American casual food to fiercely loyal regulars, some of whom ate there three times a day. For decades, fans of Milillo's and Chester's have argued which is the best pizza in town, a debate that continues today.
Author: Barone Callah Elizabeth Barone Callahan
Publisher: AuthorHouse
ISBN: 1438941587
Category : Cooking
Languages : en
Pages : 122
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Book Description
Newark, New Jersey was a thriving Italian American community with ties to southern Italy and Sicily, with waves of immigrants coming from 1870 -1950. According to New Jersey census data from 2000 Italian Americans are the largest ethnic group in the state. There are two million citizens in the state that claim Italian descent. Many of these residents have ancestors who lived in Newark's First Ward. The purpose of writing this book is both biographical and cultural and also the need to preserve recipes as a link to the history of a neighborhood that vanished five decades ago. Many recipes have been verbally passed down and the primary focus of the book is to preserve them for future generations. Although, the book is original to a specific geographical area the peasant food described in the recipes has become very popular in upscale Italian restaurants. The food is healthy and delicious. The "old neighborhood" was teaming with specialty shops including grocery stores, cheese shops, bread stores, bakeries, meat markets, a chicken market, and colorful peddlers. There was a pizza parlor that always used linen tablecloths and napkins. Every house had a "stoop" (colloquial name for small front porch) and on every "stoop" was a favorite chair often carried down several flights of stairs and a Nona or Zia would be seated watching over the neighborhood. These immigrants took great pride in their homes and community and knew everyone on the block and provided an informal but effective "neighborhood watch." When they were not sitting on the "stoop" they could be seen sweeping the sidewalks. One ritual that has faded from the experience of Italian Americans is Sunday Dinner with "Sunday Gravy". It was a time when families sat and ate at a leisurely pace with grandparents, aunts, uncles, and cousins gathered in one home. It is hoped that COOKING FROM THE ITALIANS OF NEWARK, NEW JERSEY - AN ETHNIC EXPERIENCE will provide each reader with the collective memories of sitting at the table with family.
Author: J. Kenji López-Alt
Publisher: W. W. Norton & Company
ISBN: 0393249867
Category : Cooking
Languages : en
Pages : 1645
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Book Description
A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
Author: Gino D'Acampo
Publisher: Hodder & Stoughton
ISBN: 1444751735
Category : Cooking
Languages : en
Pages : 394
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Book Description
Discover the secrets of real Italian food with Gino D'Acampo as he captures the flavours, smells and tastes of his homeland in over 100 deliciously simple recipes. From much-loved pizza, pasta and antipasti dishes, to Gino's classics with a twist such as Honey & Rosemary Lamb Cutlets and Limoncello Mousse, this book is packed with mouth-watering favourites that will soon have you cooking and eating like a true Italian. Accompanying a major ITV series, Gino's Italian Escape is a celebration of the very best Italian food from one of the country's favourite exports.
Author: Walter Temelini
Publisher: McGill-Queen's Press - MQUP
ISBN: 0773555854
Category : History
Languages : en
Pages :
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Book Description
The Leamington Italian Community intertwines personal and family stories with both empirical and intuitive writing to offer new historical insights into the complex social, economic, and psychological causes and effects of the migration phenomenon. Walter Temelini meticulously reconstructs the history of immigration and settlement in Leamington, Ontario, of Italians from the southern regions of Lazio, Molise, and Sicily. He explains how, despite their regional differences, three generations between 1925 and the 1990s forged a cohesive, socially conscious, and unique agricultural community by balancing their inherited values and their newly adopted Canadian economic opportunities. Temelini's groundbreaking research draws on testimonial and documentary evidence gathered from in-depth interviews with hundreds of residents, as well as on original archival information and Italian-language histories translated by the author and previously unavailable to English-speaking readers. He concludes his study with an investigation into the award-winning novel Lives of the Saints by Nino Ricci, one of the community's most celebrated descendants. Drawing parallels between Ricci's narrative and the development of the community, Temelini demonstrates that ethnicity can be transformed successfully into a powerful universal archetype, and a creative force of identity. A pioneering and authoritative work, The Leamington Italian Community creates an intimate portrait within a global framework, delving into issues both timely and timeless, that will interest and inform the general and specialized reader alike.
Author: Franz Huber
Publisher:
ISBN: 0190845392
Category : Philosophy
Languages : en
Pages : 305
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Book Description
A Logical Introduction to Probability and Induction is a textbook on the mathematics of the probability calculus and its applications in philosophy. On the mathematical side, the textbook introduces these parts of logic and set theory that are needed for a precise formulation of the probability calculus. On the philosophical side, the main focus is on the problem of induction and its reception in epistemology and the philosophy of science. Particular emphasis is placed on the means-end approach to the justification of inductive inference rules. In addition, the book discusses the major interpretations of probability. These are philosophical accounts of the nature of probability that interpret the mathematical structure of the probability calculus. Besides the classical and logical interpretation, they include the interpretation of probability as chance, degree of belief, and relative frequency. The Bayesian interpretation of probability as degree of belief locates probability in a subject's mind. It raises the question why her degrees of belief ought to obey the probability calculus. In contrast to this, chance and relative frequency belong to the external world. While chance is postulated by theory, relative frequencies can be observed empirically. A Logical Introduction to Probability and Induction aims to equip students with the ability to successfully carry out arguments. It begins with elementary deductive logic and uses it as basis for the material on probability and induction. Throughout the textbook results are carefully proved using the inference rules introduced at the beginning, and students are asked to solve problems in the form of 50 exercises. An instructor's manual contains the solutions to these exercises as well as suggested exam questions. The book does not presuppose any background in mathematics, although sections 10.3-10.9 on statistics are technically sophisticated and optional. The textbook is suitable for lower level undergraduate courses in philosophy and logic.
Author: Giuliano Hazan
Publisher: Open Road Media
ISBN: 1453286322
Category : Cooking
Languages : en
Pages : 296
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Book Description
The author of Every Night Italian “has created a cookbook combining various types of pasta in ways that even people with little free time can enjoy” (San Francisco Chronicle). Home cooks are once again looking to prepare well-balanced meals that include everyone’s favorite food—pasta. Few of us, though, have the leisure to create a classic Bolognese meat sauce from scratch. For those who are as pressed for time as they are starved for a toothsome bowl of beautifully sauced pasta, Giuliano Hazan has created 100 scrumptious pasta dishes that can be put together in half an hour or less. Hazan’s repertoire—hearty pasta soups, fresh-from-the-greenmarket vegetarian dishes, and meat and seafood sauces that take their cue from the classics of Italian cuisine—will let you bring healthful, hunger-satisfying pasta back to your family’s weeknight supper table. Included are recipes for last-minute dishes, as well as useful advice on stocking your pasta pantry, choosing cooking equipment, and figuring out which pasta shape goes with which kind of sauce.
