The Slow Food Dictionary to Italian Regional Cooking PDF Download
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Author: Paola Gho
Publisher: Slow Food
ISBN: 9788884992406
Category : Cooking
Languages : en
Pages : 0
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Book Description
The handy and practical Slow Food Dictionary of Regional Italian Cooking by the editors at Slow Food International tells you everything you ever wanted to know about Italian regional cooking as prepared in homes, osterias, and restaurants. Packed with information about dishes and ingredients, tools and techniques, origins and trends, the book (which contains forty color illustrations) is aimed primarily at food lovers but will also be of interest to anyone curious to find out more about Italy in general, its people, its language, its history, and its culture.
Author: Paola Gho
Publisher: Slow Food
ISBN: 9788884992406
Category : Cooking
Languages : en
Pages : 0
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Book Description
The handy and practical Slow Food Dictionary of Regional Italian Cooking by the editors at Slow Food International tells you everything you ever wanted to know about Italian regional cooking as prepared in homes, osterias, and restaurants. Packed with information about dishes and ingredients, tools and techniques, origins and trends, the book (which contains forty color illustrations) is aimed primarily at food lovers but will also be of interest to anyone curious to find out more about Italy in general, its people, its language, its history, and its culture.
Author: Paola Gho
Publisher:
ISBN: 9788884992390
Category : Cooking, Italian
Languages : en
Pages : 575
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Book Description
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: Cesare Casella
Publisher: Abrams
ISBN: 1613123914
Category : Cooking
Languages : en
Pages : 1671
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Book Description
The Fundamental Techniques of Classic Italian Cuisine is a comprehensive guide to traditional Italian cooking. The book teaches the skills necessary to master both the art and the science of classic Italian cuisine, as presented by The International Culinary Center’s School of Italian Studies. With more than 200 recipes, detailed instructions on the professional techniques required to prepare them, and hundreds of photographs, this one-of-a-kind cookbook will appeal to both home cooks and working chefs. The book begins with “Flavors of Italy,” an overview of the primary ingredients used in Italian cooking. The recipes that compose the core of the book are organized in 20 chapters, from antipasti, stocks, sauces, and soups to pasta, risotto, pizza, fish, meats, vegetables, and a spectacular array of desserts. The final section is an encyclopedic glossary of Italian cooking techniques, each illustrated with precise step-by-step photographs. Praise for The Fundamental Techniques of Classic Italian Cuisine: “Wow. This cookbook. . . . Wow. Let’s just say if you love pasta above all else and strive for risotto perfection . . . then this is most definitely the cookbook for you!” —TheKitchn.com
Author: Valeria Siniscalchi
Publisher: Bloomsbury Publishing
ISBN: 1474282334
Category : Social Science
Languages : en
Pages : 257
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Book Description
Written by one of the leading experts on food activism, this is the only independent, full-length study of the Slow Food movement. Slow Food is a grassroots organisation that embraces a slow way of life, linking the love of food with community and environmental support. Based on three years of ethnographic fieldwork inside Slow Food's international headquarters in Italy, Valeria Siniscalchi reveals what really goes on behind the scenes of this enigmatic organization. Observing daily meetings, decision-making processes, and major events, she explores the contradictions, complexities, and ambiguities of the movement – as well as the passionate commitment of its employees, members, and leaders. Through talking to insiders and people who have 'broken' with Slow Food, Siniscalchi makes a major contribution to our understanding of one of the most high profile and controversial food movements in the world – and to our knowledge of activist organizations more broadly. This is an essential read for students and scholars in food studies, anthropology, geography, and sociology and anyone interested in Slow Food.
Author: Christopher Boswell
Publisher:
ISBN: 1936941031
Category : Cooking
Languages : en
Pages : 257
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Book Description
"Until 2007, a fellowship at the American Academy in Rome--arguably, the most prestigious prize awarded to archaeologists, painters, architects, scholars, and artists--had one huge drawback: the food. When AAR President Adele Chatfield-Taylor asked Alice Waters for help, Waters famously responded, "That depends. What do you want, better food--or a revolution?" Fatefully and without hesitation, Chatfield-Taylor replied, "A revolution." And a revolution was ignited. Seven years later, Verdure is the RSFP's fourth cookbook (following Biscotti, Zuppe, and Pasta). It is perhaps the ideal collaboration among the kitchen and the Academy garden, the artisan producers, and the organic farmers who provide the impeccable raw ingredients used in each dish. Its ninety-two recipes are arranged seasonally. The RSFP kitchen feeds a group, so frugality is a consideration: beans, grains, and greens take a starring role, and maximizing flavor is paramount. Every recipe appears simple and is easy to execute, but rises far, far above the fundamental"--
Author: Sofia Eriksson
Publisher: Cambridge Scholars Publishing
ISBN: 144386479X
Category : Social Science
Languages : en
Pages : 188
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Book Description
Eat History offers fascinating new insights into the emerging field of gastronomic studies and its intersection with cultural history, and includes the writing of nine leading historians on topics ranging from vodka to patty cakes. Though primarily focused on Australia, the transnational nature of many of the essays widens the scope to include Russia and the British Empire, as well as Italy. With its engaging and entertaining tone, the volume will prove to be of interest not only to researchers and academics in the field, but to more general readers keen to discover how the consideration of food opens up whole new areas of history and points the way to fruitful future inquiry.
Author: Mona Talbott
Publisher: New York Review of Books
ISBN: 1892145979
Category : Cooking
Languages : en
Pages : 186
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Book Description
Much more than a collection of remarkable soups, Mona Talbott’s Zuppe is also a wise and gentle tutorial on the “the beauty and delicious rewards of frugality” and how the humblest foods can be the most profoundly satisfying. In addition to 50 recipes, Talbott shares approaches and techniques that can change the way a cook thinks about economy, improvisation, and using all the flavors and nutrients inherent in each ingredient. A Chez Panisse graduate, Talbott was chosen by Alice Waters to be Executive Chef of the innovative Rome Sustainable Food Project at the American Academy in Rome. There, while cooking for the Academy’s creative community of scholars, historians, artists, archaeologists, and architects, Talbott perfected a repertoire of dishes made from local, seasonal, organic ingredients. Central to the menu are soups. Inspired by the traditions of cucina povera, the so-called “cuisine of the poor” that has been the source of so many brilliant Italian dishes, Talbott’s recipes waste nothing, employ the concept of arrangiarsi (“making do”), and skillfully transform leftovers. And, in another nod to the wisdom and economy of traditional kitchens, she also points out which soups can easily be made into one-dish meals with the addition of a single ingredient such as a poached egg, a piece of grilled toast, or even clams. Organized seasonally, Zuppe also serves as a practical guide to using the bounty of farmers markets throughout the year.
Author: Daniela Battaglio
Publisher: Slow Food Arcigola Editore srl
ISBN: 9788884991140
Category : Travel
Languages : en
Pages : 0
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Book Description
This new guidebook combines for the first time in a single volume--and in English--two of the most popular Slow Food travel guides to Italy: Osterie d'Italia and Locande d'Italia. In the seventeen editions of the Osterie d'Italia guide that have been published to date, the book has done much to promote Italian regional cooking and has contributed to the revival of eating places that particularly reflect local flavor and character: restaurants, osterias, trattorias, and wine shops--all of which serve foods known for their quality, value, and faithfulness to tradition. The ambience and cuisine of each establishment is described in each brief review, with special emphasis on the most significant dishes of the relevant local tradition. The distinctive Slow Food symbol--the snail--is awarded to those places that best represent the ideals and philosophy of the international Slow Food movement. The guide also dedicates special sections to theme itineraries: from the ombre, or wine bars, of Venice to the street food stalls of Naples and the tripe sellers of Florence. Added to this classic culinary guide for the first time are entries from Locande d'Italia, which features the best lodging establishments in Italy: B&Bs, small hotels, holiday or "agriturismo" farms, guest houses, and hostels. All the places profiled provide good, old-fashioned hospitality and reflect the unique character of Italy's diverse regions and landscape. Each entry discusses the history, local context, personnel, and amenities offered. With more than 2,100 entries, this new guide offers the most comprehensive resource available to dining and lodging in Italy. It is sure to prove an indispensable companion for tourists planning a trip to this country, with its rich, varied, and deeply rooted history and traditions. In addition, this first English edition of the book will be supplemented by a gastronomic glossary in which clear, concise definitions will help the reader find his or her way among the myriad dishes of Italian regional cuisine.
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.
