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Author : Giuliano Bugialli
Publisher : ABRAMS
Page : 0 pages
File Size : 47,8 Mb
Release : 1984-10
Category : Cooking, Italian
ISBN : 1556703708
Author : Giuliano Bugialli
Publisher : William Morrow Cookbooks
Page : 320 pages
File Size : 41,7 Mb
Release : 1998-09-16
Category : Cooking
ISBN : 0688158641
Emilia-Romagna, Friuli, Sicily, Liguria, Piedmont, Apulia -- the names trip off the tongue and conjure seductive images of deeply satisfying food. In Bugialli's Italy, companion cookbook to the new twenty-six-part public television series, cooking teacher and food historian Giuliano Bugialli presents the reader with an irresistible banquet of all Italy has to offer. The more than 150 recipes collected here span the boot from north to south east to west. You can take your grand tour from antipasto to dessert (how about Pizza with Tomato Pockets from Apulia, Pureed Chick-Pea Soup with Mushrooms from Umbria, Lamb in Peppery Wine Sauce from Abruzzi, String Beans in Caper Walnut Sauce from Lombardy, and, to finish, Peach Cake with Almonds from Piedmont?). Or why not plan a regional tasting of pastas -- Stewed Sardinian Pasta, Pasta Stuffed with Eggplant from Tuscany, Tagliatelle and Zucchini Blossoms from Lazio, and Pasta with Sicilian Winter Pesto? Even gnocchi flies the regional flag-Red Beet Gnocchi from Piedmont and Potato Gnocchi with Ligurian Pesto and Tomatoes. As always, Giuliano serves up something new -- a wonderful collection of unusual and engaging regional recipes filled with the history tradition, and techniques that make his books so special.
Author : Giuliano Bugialli
Publisher : Touchstone
Page : 526 pages
File Size : 42,5 Mb
Release : 1989
Category : Cooking
ISBN : 0671690698
First published in 1982 with 50,000 copies in print, this Italian cookbook is unmatched in its scope and authenticity. More than 1,000 black-and-white photographs.
Author : Giuliano Bugialli
Publisher : Gramercy
Page : 0 pages
File Size : 43,7 Mb
Release : 2005
Category : Cooking, Italian
ISBN : 0517224321
This is the definitive cookbook on Italian cuisine. The author is one of the foremost teachers of Italy's revered cooking techniques with more than 20 years of teaching and cooking experience. Giuliano Bugialli's incomparable cookbook has been updated, expanded and beautifully redesigned, including: • Over 300 recipes from Tuscany and other regions of Italy • Suggested dinner menus and wine recommendations • Chapters on pasta, breads, sauces, antipasti, meat and fish, poultry, risotto, vegetables, and desserts • Improved ingredient lists, revised wine lists, updated notes on olive oil, Italian herbs, and cheeses • 75 detailed, easy-to-follow line drawings
Author : Giuliano Bugialli
Publisher : Unknown
Page : 318 pages
File Size : 49,8 Mb
Release : 1992-09
Category : Cooking
ISBN : PSU:000021526367
The internationally recognized authority on Italian food and cooking brings together more than 150 authentic recipes from his native province. Known for his painstaking research, Bugialli draws on the recipes of old Tuscan families, early printed cookbooks, and field research to create an important and exciting collection of dishes. 150 full-color photographs.
Author : Giuliano Bugialli
Publisher : ABRAMS
Page : 0 pages
File Size : 52,6 Mb
Release : 2000
Category : Cookery (Pasta)
ISBN : 1556709846
A Florentine authority on Italian cooking presents 220 pasta recipes, ranging from classic Italian dishes to contemporary cuisine. 100 color photos.
Author : Giuliano Bugialli
Publisher : Harry N. Abrams
Page : 0 pages
File Size : 45,5 Mb
Release : 2003-03-18
Category : Cooking
ISBN : 1584792116
In the grand tradition of Bugialli's "Foods of Italy" and "Foods of Tuscany" come 175 impeccably researched and tested dishes from Naples and the surrounding Campania region. The markets, street life, and landscapes serve as backdrop to these traditional dishes. 175 recipes. 100 color photos.
Author : Giuliano Bugialli
Publisher : Rizzoli International Publications
Page : 0 pages
File Size : 42,6 Mb
Release : 2002-10-11
Category : Cookery
ISBN : 0847825027
From the author of The Foods of Italy and The Foods of Tuscany comes a gorgeous book on the fantastic food of Italy's islands-- Sicily and Sardinia and their small neighbors, Elba, Giglio, Capri and Ischia. Giuliano Bugialli, one of the world's leading Italian food authorities, has turned his attention to these magical places where the food is varied and unlike what is found in any other Italian region. The choices range from the seafood of the rocky coasts to the rich meats from inland, and the fabulous herbs and vegetables, cheeses, breads and desserts that are everywhere. Geography and history are responsible for such exotic accents as saffron-- Sicily's is the finest in the world-- and almonds, jasmine and honey. Here, then, are recipes for lamb cooked with saffron and artichokes, sweet peas with mint, calamari stuffed with pasta, tuna in a vinegar sauce, and gelato scented with jasmine. Bugialli also offers photo essays on Palermo's tumultuous Vucciria, one of the world's outstanding food markets; local festivals; tuna fishing off the coast of Sicily; and the baking of the ancient bread called carta da musica. The glorious photography was made on location, with ancient ruins, fishing boats, rugged landscapes, cathedrals, village streets and bustling markets providing the settings for the food. The photographer, John Dominis, also collaborated with the author on the hugely successful Foods of Italy, Foods of Tuscany, and Bugialli on Pasta.
Author : Mario Batali
Publisher : Clarkson Potter
Page : 328 pages
File Size : 50,6 Mb
Release : 1998
Category : Cookery, Italian
ISBN : UCSD:31822037854023
Chef Mario Batali draws from the traditions of the village of Borgo Capanne in Northern Italy and Greenwich Village in New York to provide over two hundred recipes for pastas, salads, ragus, and other Italian specialties.
Author : Henry Maguire,Robert S. Nelson
Publisher : Harvard University Press
Page : 316 pages
File Size : 50,8 Mb
Release : 2010
Category : Art
ISBN : 0884023605
Henry Maguire, emeritus professor of art history at Johns Hopkins University, works on Byzantine and related cultures. He has written extensively on Venetian art and the church of San Marco.
Author : Alberto Capatti,Massimo Montanari
Publisher : Columbia University Press
Page : 369 pages
File Size : 46,5 Mb
Release : 2003-09-17
Category : Cooking
ISBN : 9780231509046
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.
Author : Biba Caggiano
Publisher : Wiley
Page : 0 pages
File Size : 44,8 Mb
Release : 1992-12-14
Category : Cooking
ISBN : 0025202529
Advance Praise for Trattoria Cooking "Who wouldn't love doing Biba's research, tracking down the simple, down-to-earth, tasty food that makes Italy such an irresistible destination? For everyone who wishes to know how it is done (and where to go in Italy to find it), she's written a cookbook full of delicious-sounding recipes from the trattorias where real regional cooking goes on. Her recipes are straightforward and easy to follow, and I particularly like all the good tips she gives, like little asides to good friends in the kitchen." --Carol Field, author of The Italian Baker "My friend Biba has done it again with her new book in which she brings the trattoria scene to vivid life." --Giuliano Bugialli "If you are an insatiable cookbook collector, as I have been for the past thirty-odd years, you may feel that the last word has been written about all categories of food. I felt that way until I browsed through Biba Caggiano's Trattoria Cooking and was positively impressed that she does have a great deal of admirable things to add to the subject of Italian cookery. Her book is marvelously inspired and original and it would be an asset to anyone's library." --Craig Claiborne "Biba Caggiano's Trattoria Cooking brings out the Italian in all of us. Her simplicity of method and use of fresh wholesome ingredients make every recipe exciting. Trattoria Cooking has Old World quality and authenticity, making every dish a winner." --Bradley M. Ogden
Author : Marcella Hazan
Publisher : Harper Collins
Page : 490 pages
File Size : 53,6 Mb
Release : 1997-08-19
Category : Cooking
ISBN : 9780060171032
A culinary tour of Italy offers regional specialties and includes a guide to shopping for ingredients.
Author : Gabrielle Euvino
Publisher : Penguin
Page : 562 pages
File Size : 42,9 Mb
Release : 2004-09-07
Category : Foreign Language Study
ISBN : 9781101126714
Learn the language of la dolce vita! For anyone who wants to learn and enjoy the most expressive and romantic of languages, the third edition of The Complete Idiot’s Guide® to Learning Italian is the first choice for a whole new generation of enthusiastic students of Italian. This updated edition includes two new quick references on verbs, grammar, and sentence structure; two new appendixes on Italian synonyms and popular idiomatic phrases; and updated business and money sections. • First two editions have sold extraordinarily well • Italian is the fourth most popular language in the United States
Author : Natalia Ravidà
Publisher : New Holland Australia(AU)
Page : 0 pages
File Size : 52,6 Mb
Release : 2007
Category : Cooking, Italian
ISBN : 1741104599
Pasta, rice and soup - Vegetables - Fish, meat and eggs - Desserts.