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Author: Richard C. Sidoli
Publisher: Rizzoli International Publications
ISBN: 9780847819263
Category : Cooking
Languages : en
Pages : 0
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Book Description
The province of Parma makes up the western half of Emilia-Romagna, the only region Italians from other places concede has food as good as their own. With its sophisticated city cuisine and the simpler, heartier fare from Val Taro in the heart of the Apennines, Parma offers a deep and varied cooking style. World famous for two glorious products - prosciutto di Parma and Parmigiano-Reggiano cheese - Parma also boasts rice and corn which are turned into endless dishes of risotto and polenta; wild mushrooms, celebrated both fresh and dried; a rich bounty of fresh fruit and vegetables; and superior meats, poultry, game, and freshwater fish. The area is known for countless culinary achievements such as its delicate filled pastas; savory vegetable tortas; unique minestre, which in Parma are nearly as thick as stews; and bollito misto, the renowned boiled dinner and its traditional condiments that can be traced back to the Etruscans.
Author: Richard C. Sidoli
Publisher: Rizzoli International Publications
ISBN: 9780847819263
Category : Cooking
Languages : en
Pages : 0
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Book Description
The province of Parma makes up the western half of Emilia-Romagna, the only region Italians from other places concede has food as good as their own. With its sophisticated city cuisine and the simpler, heartier fare from Val Taro in the heart of the Apennines, Parma offers a deep and varied cooking style. World famous for two glorious products - prosciutto di Parma and Parmigiano-Reggiano cheese - Parma also boasts rice and corn which are turned into endless dishes of risotto and polenta; wild mushrooms, celebrated both fresh and dried; a rich bounty of fresh fruit and vegetables; and superior meats, poultry, game, and freshwater fish. The area is known for countless culinary achievements such as its delicate filled pastas; savory vegetable tortas; unique minestre, which in Parma are nearly as thick as stews; and bollito misto, the renowned boiled dinner and its traditional condiments that can be traced back to the Etruscans.
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: Lidia Matticchio Bastianich
Publisher: Knopf
ISBN: 0385349491
Category : Cooking
Languages : en
Pages : 781
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Book Description
The beloved TV chef and best-selling author offers the only cookbook you'll need to give any gathering—from a dinner for two to a wedding—a delectable, welcoming Italian flavor. No one throws a party like Lidia Bastianich! And now, in this delightful new cookbook, she gives us 220 fantastic recipes for entertaining with that distinctly Bastianich flare. From Pear Bellinis to Carrot and Chickpea Dip, from Campanelle with Fennel and Shrimp to Berry Tiramisu—these are dishes your guests will love, no matter the occasion. Here, too, are Lidia's suggestions for hosting a BBQ, making pizza for a group, choosing the perfect wine, setting an inviting table, and much more. Beautifully illustrated throughout with full-color photographs and filled with her trademark warmth and enthusiasm, this is Lidia's most festive book. Whether you're planning a romantic picnic for two, a child's birthday party, a holiday gathering, or a simple weeknight family dinner, Lidia's flavorful, easy-to-follow recipes and advice will have you calling to your guests: "Tutti a tavola a mangiare!"
Author: Alexander Lobrano
Publisher: Harvest
ISBN: 1328588831
Category : Biography & Autobiography
Languages : en
Pages : 259
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Book Description
Until Lobrano landed a job in the Paris office of Women's Wear Daily, he had no experience of French cuisine. As he began to cover celebrities and couturiers and improves his mastery of the language, his landlady provided him with a lasting touchstone for how to judge food: "you must understand the intentions of the cook." As he began to hone his palate and finds his voice, Lobrano was soon at the epicenter of the Parisian dining revolution-- and became the restaurant critic of one of the largest newspapers in the France. Following his memoir, Lobrano shares his all-time favorite restaurants in Paris. -- adapted from jacket
Author: Katie Parla
Publisher: Clarkson Potter
ISBN: 1524760463
Category : Cooking
Languages : en
Pages : 258
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Book Description
85 authentic recipes and 100 stunning photographs that capture the cultural and cooking traditions of the Italian South, from the mountains to the coast. In most cultures, exploring food means exploring history—and the Italian south has plenty of both to offer. The pasta-heavy, tomato-forward “Italian food” the world knows and loves does not actually represent the entire country; rather, these beloved and widespread culinary traditions hail from the regional cuisines of the south. Acclaimed author and food journalist Katie Parla takes you on a tour through these vibrant destinations so you can sink your teeth into the secrets of their rustic, romantic dishes. Parla shares rich recipes, both original and reimagined, along with historical and cultural insights that encapsulate the miles of rugged beaches, sheep-dotted mountains, meditatively quiet towns, and, most important, culinary traditions unique to this precious piece of Italy. With just a bite of the Involtini alla Piazzetta from farm-rich Campania, a taste of Giurgiulena from the sugar-happy kitchens of Calabria, a forkful of ’U Pan’ Cuott’ from mountainous Basilicata, a morsel of Focaccia from coastal Puglia, or a mouthful of Pizz e Foje from quaint Molise, you’ll discover what makes the food of the Italian south unique. Praise for Food of the Italian South “Parla clearly crafted every recipe with reverence and restraint, balancing authenticity with accessibility for the modern home cook.”—Fine Cooking “Parla’s knowledge and voice shine in this outstanding meditation on the food of South Italy from the Molise, Campania, Puglia, Basilicata, and Calabria regions. . . . This excellent volume proves that no matter how well-trodden the Italian cookbook path is, an expert with genuine curiosity and a well-developed voice can still find new material.”—Publishers Weekly (starred review) “There's There’s Italian food, and then there's there’s Italian food. Not just pizza, pasta, and prosciutto, but obscure recipes that have been passed down through generations and are only found in Italy… . . . and in this book.”—Woman’s Day (Best Cookbooks Coming Out in 2019) “[With] Food of the Italian South, Parla wanted to branch out from Rome and celebrate the lower half of the country.”—Punch “Acclaimed culinary journalist Katie Parla takes cookbook readers and home cooks on a culinary journey.”—The Parkersburg News and Sentinel
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: Emiko Davies
Publisher: Hardie Grant Publishing
ISBN: 174358606X
Category : Cooking
Languages : en
Pages : 678
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Book Description
Sometime in the 1950s, Emiko Davies' nonno-in-law began the tradition of ringing in the new year with tortellini al sugo. He served it along with spumante and a round of tombola, and sparked a trend; up until the 1970s, you could find tortellini at midnight on New Year's Eve in the bars around the Tuscan town of Fucecchio.
This is just one of the heirloom dishes in this collection, for which Emiko Davies has gathered some of her favourite family recipes. They trace generations that span the length of Italy, from the Mediterranean port city of Taranto in the southern heel of Puglia to elegant Turin, the city of aperitif and Italian cafe culture in the far north and, finally, back to Tuscany, which Emiko calls home.
Tortellini at Midnight is a book rich with nostalgia, with fresh, comforting food and stunning photography. It is a book that is good for the soul.
Author: Elizabeth Minchilli
Publisher: St. Martin's Griffin
ISBN: 1250133041
Category : Biography & Autobiography
Languages : en
Pages : 305
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Book Description
"After a lifetime of living and eating in Rome, Elizabeth Minchilli is an expert on the city's cuisine. While she's proud to share everything she knows about Rome, she now wants to show her devoted readers that the rest of Italy is a culinary treasure trove just waiting to be explored. Far from being a monolithic gastronomic culture, each region of Italy offers its own specialties. While fava beans mean one thing in Rome, they mean an entirely different thing in Puglia. Risotto in a Roman trattoria? Don't even consider it. Visit Venice and not eat cichetti? Unthinkable. Eating My Way Through Italy, celebrates the differences in the world's favorite cuisine"--Provided by publisher.
Author: Mario Batali
Publisher: Harper Collins
ISBN: 0060734922
Category : Cooking
Languages : en
Pages : 536
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Book Description
"The trick to cooking is that there is no trick." ––Mario Batali The only mandatory Italian cookbook for the home cook, Mario Batali's MOLTO ITALIANO is rich in local lore, with Batali's humorous and enthusiastic voice, familiar to those who have come to know him on his popular Food Network programs, larded through about 220 recipes of simple, healthy, seasonal Italian cooking for the American audience. Easy to use and simple to read, some of these recipes will be those "as seen" on TV in the eight years of "Molto Mario" programs on the Food Network, including those from "Mediterranean Mario," "Mario Eats Italy," and the all–new "Ciao America with Mario Batali." Batali's distinctive voice will provide a historical and cultural perspective with a humorous bent to demystify even the more elaborate dishes as well as showing ways to shorten or simplify everything from the purchasing of good ingredients to pre–production and countdown schedules of holiday meals. Informative head notes will include bits about the provenance of the recipes and the odd historical fact. Mario Batali's MOLTO ITALIANO will feature ten soups, thirty antipasti (many vegetarian or vegetable based), forty pasta dishes representing many of the twenty–one regions of Italy, twenty fish and shellfish dishes, twenty chicken dishes, twenty pork or lamb dishes and twenty side dishes, each of which can be served as a light meal. Add twenty desserts and a foundation of basic formation recipes and this book will be the only Italian cooking book needed in the home cook's library.
Author: Matthew Locricchio
Publisher: Cavendish Square Publishing, LLC
ISBN: 1608707423
Category : Juvenile Nonfiction
Languages : en
Pages : 96
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Book Description
"Introduces the different culinary regions of Italy and presents many kids of recipes for traditional Italian dishes"--
