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Author: Giovanna Bellia La Marca
Publisher:
ISBN: 9780781814584
Category : Cooking
Languages : en
Pages : 0
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Book Description
Back in print in a new illustrated edition with color photographs! Giovanna Bellia La Marca guides readers through the wealth of local delights in Emilia-Romagna, a region in northern Italy famous for its gastronomic offerings. The Emilia-Romagna region in northern Italy is home to several of the world's most renowned gastronomic cities--the capital, Bologna, has given its name to the famed Bolognese sauce; from Parma comes exquisite prosciutto, the best-known pork product of Italy; Parmigiano-Reggiano cheese has been made in Parma and Reggio-Emilia for over 700 years; and Modena has been producing unrivaled balsamic vinegar for centuries. This culinary heartland is also well-known for its delicate homemade pastas. Giovanna Bellia La Marca (author of Sicilian Feasts and host of YouTube's "Kitchen on the Cliff" cooking show) takes readers on a personally-guided tour through the culinary landscape of this beautiful Italian region. From homemade tagliatelle noodles with a rich, hearty Bolognese Ragú, to unique desserts like Torta Ferrarese, a confection made with fresh egg noodles layered with almonds, sugar, and butter that hails from the town of Ferrera, home chefs will fall in love with the classic Italian fare presented in these 140 recipes. A section on cooking techniques teaches the correct way to peel chestnuts, clean leeks, soak dried beans, and much more. Also included are guides to the wines of the region and Italian ingredients, a resource section with specialty retailers, and a bibliography. Along the way, La Marca reminisces about her favorite meals, people, and places in Emilia-Romagna, sharing a true taste of the region with readers. Sample recipes: * Fritelle di Castagna (Chestnut Fritters) * Cavoli alla Romagnola (Savoy Cabbage Romagna Style) * Ragu' Romagnolo di Lugo (Meat Sauce From Lugo) * Polenta con Funghi (Polenta with Mushrooms) * Ossobuco alla Romagnola (Ossobuco in the style of Romagna) * Pollo Ripeno di Castagne (Chestnut-stuffed Chicken) * Brodetto (The Classic Fish Stew of Romagna) * Salsa Zabaglione (Zabaglione Sauce) * Classico Ragu' Bolognese (Classic Bolognese Sauce) * Torta Ferrarese (Fresh Noodle Cake from Ferrara) * Crostata di Albicocche (Apricot Tart)
Author: Giovanna Bellia La Marca
Publisher:
ISBN: 9780781814584
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
Back in print in a new illustrated edition with color photographs! Giovanna Bellia La Marca guides readers through the wealth of local delights in Emilia-Romagna, a region in northern Italy famous for its gastronomic offerings. The Emilia-Romagna region in northern Italy is home to several of the world's most renowned gastronomic cities--the capital, Bologna, has given its name to the famed Bolognese sauce; from Parma comes exquisite prosciutto, the best-known pork product of Italy; Parmigiano-Reggiano cheese has been made in Parma and Reggio-Emilia for over 700 years; and Modena has been producing unrivaled balsamic vinegar for centuries. This culinary heartland is also well-known for its delicate homemade pastas. Giovanna Bellia La Marca (author of Sicilian Feasts and host of YouTube's "Kitchen on the Cliff" cooking show) takes readers on a personally-guided tour through the culinary landscape of this beautiful Italian region. From homemade tagliatelle noodles with a rich, hearty Bolognese Ragú, to unique desserts like Torta Ferrarese, a confection made with fresh egg noodles layered with almonds, sugar, and butter that hails from the town of Ferrera, home chefs will fall in love with the classic Italian fare presented in these 140 recipes. A section on cooking techniques teaches the correct way to peel chestnuts, clean leeks, soak dried beans, and much more. Also included are guides to the wines of the region and Italian ingredients, a resource section with specialty retailers, and a bibliography. Along the way, La Marca reminisces about her favorite meals, people, and places in Emilia-Romagna, sharing a true taste of the region with readers. Sample recipes: * Fritelle di Castagna (Chestnut Fritters) * Cavoli alla Romagnola (Savoy Cabbage Romagna Style) * Ragu' Romagnolo di Lugo (Meat Sauce From Lugo) * Polenta con Funghi (Polenta with Mushrooms) * Ossobuco alla Romagnola (Ossobuco in the style of Romagna) * Pollo Ripeno di Castagne (Chestnut-stuffed Chicken) * Brodetto (The Classic Fish Stew of Romagna) * Salsa Zabaglione (Zabaglione Sauce) * Classico Ragu' Bolognese (Classic Bolognese Sauce) * Torta Ferrarese (Fresh Noodle Cake from Ferrara) * Crostata di Albicocche (Apricot Tart)
Author: Giovanna Bellia La Marca
Publisher:
ISBN: 9780781812566
Category : Cookbooks
Languages : en
Pages : 0
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Book Description
The Emilia-Romagna region in northern Italy is home to several of the world's most renowned gastronomic cities: Bologna, Parma, and Modena to name a few. Chef-instructor Giovanna LaMarca guides readers through the wealth of local delights in Emilia-Romagna, from antipasti, pastas, sauces, to sides and desserts.
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: Aldo Giannini
Publisher:
ISBN:
Category :
Languages : en
Pages : 122
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Book Description
A cookbook, written in english language, offering all the essential recipes of the most popular dishes of the italian region of Emilia Romagna.
Author: Rosalba Gioffe
Publisher:
ISBN: 9788889272039
Category : Cooking
Languages : en
Pages : 0
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Book Description
Author: Fabio Viviani
Publisher: Hachette Books
ISBN: 140130544X
Category : Cooking
Languages : en
Pages : 370
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Book Description
When Fabio Viviani was growing up in a housing project in Florence, Italy, the center of his world was the kitchen, where his mother, grandmother, and especially his great-grandmother instilled in him a love for cooking and good food. Now he shares the best of Italian home cooking while telling the story of his hardscrabble childhood, his success as a chef in the United States, and the women in his family who inspired him. In more than 150 delicious recipes, Viviani takes us from his family home, where his great-grandmother taught him to make staples like Italian Apple Cake and Homemade Ricotta, to the kitchen of a local trattoria, where he honed his craft cooking restaurant favorites like Gnocchi and the Perfect Tiramisu, and then across Italy where he studied each region's finest recipes, from Piedmont's Braised Ossobuco to Emilia Romagna's Perfect Meat Sauce. A gorgeously illustrated cookbook, Fabio's Italian Kitchen is a celebration of food and family that brings all the joy, fun, and flair that Fabio Viviani embodies to your kitchen. Fabio Viviani was born in Florence, Italy, and became a sous chef at Il Pallaio, a trattoria in Firenze, at the age of sixteen. He now works as the owner and executive chef of Cafe Firenze, a renowned Italian restaurant in Ventura County, California, and Osteria Firenze, a Los Angeles Italian eatery. He has appeared on Top Chef (season five), Top Chef All Stars, and Life After Top Chef. From growing up in a Florentine housing project to charming millions on Top Chef, Italian chef Fabio Viviani blends his amazing personal story with his favorite recipes from his home country. Fabio shares the best of Italian home cooking while telling the story of his own, hardscrabble Italian childhood (and subsequent success upon arrival in US) and especially the women in his life mother and great grandmother who taught him to cook and inspired him. The book will feature photos and over 150 recipes with stories, including Viviani staples (Italian Apple Cake, 7 Flavors Meat), restaurant favorites (Gnocchi, the Perfect Tiramisu), and recipes from his travels and apprenticeships across different regions of Italy (Braised Ossobuco from Piedmont, the Perfect Meat Sauce from Emilia Romagna).
Author: DK
Publisher: Penguin
ISBN: 0756676738
Category : Cooking
Languages : en
Pages : 546
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Book Description
The ultimate 'show and tell' reference to ingredients from around the globe, The Cook's Book of Ingredients showcases fresh food and explains how to get the best out of it. Get expert information that tells you which varieties of ingredients are best, and how to buy, store, and eat them. Flavor Pairings give you a helping hand by listing complementary ingredients, and more than 250 Simple Classic key-ingredient recipes, such as Peach Melba and Pesto, complete the journey from field to plate. The Cook's Book of Ingredients stimulates readers to try new foods and more about their favorites. This is an invaluable reference for food lovers and cooks intent on making the most of all the ingredients available today.
Author: Anna Del Conte
Publisher: Pavilion Books, Limited
ISBN: 1862056625
Category : Cooking
Languages : en
Pages : 416
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Book Description
"Gastronomy of Italy" continues to grace the shelves of home cooks, professional chefs and armchair travellers. A constant seller, the original version of this classic text won the prestigous Duchessa Maria Luigia di Parma prize. This new edition has been totally updated, reorganised and expanded taking into account the culinary changes of the last decade, the move towards healthier eating and today's demand for a fully comprehensive reference for the kitchen. It includes a detailed introduction to the origins and history of Italian cuisine, a cook's tour of the 16 regions of Italy and their specialities, a 200-recipe section, a full A-Z reference guide to Italian Food, an explanation of terms and techniques as well as a survey of Italian wines. Superbly illustrated with historical paintings, frescoes, prints and special food photography, Anna Del Conte's "Gastronomy of Italy" is an essential companion, which will remain a source of reference for life.
Author: Valentina Harris
Publisher: Lorenz Books
ISBN: 9780754832409
Category : Cooking, Italian
Languages : en
Pages : 0
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Book Description
A great cook's culinary tour of Italy in 325 recipes and 1500 color photographs, including: Lombardy; Piedmont; Liguria; Emilia-Romagna; Veneto; Tuscany; Umbria; Sardinia; Campania; Sicily; Puglia; Basilicata; and Calabria.
Author: Time-Life Books
Publisher: Time Life Medical
ISBN: 9780737000139
Category : Cooking
Languages : en
Pages : 128
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Book Description
These beautifully illustrated volumes collect delicious, authentic recipes from some of Italy's most interesting culinary regions. Each volume contains 60 recipes as well as background on each region's traditions, history, geography, and holidays.
