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Franny's: Simple Seasonal Italian by Andrew Feinberg,Francine Stephens,Melissa Clark Pdf
A Brooklyn favorite with a national following, Franny's is known for its simple, seasonal Southern Italian dishes and exceptional pizza. Alice Waters says it best in her foreword: "This book captures the beating heart of what makes Franny's so beautiful: its simplicity, its ability to make the ordinary surprising, and--above all--its celebration of honest everyday cooking." Franny's is filled with recipes that are destined to become classics. Chef Andrew Feinberg plays with traditional Southern Italian cuisine and makes the dishes lighter and brighter. New favorites--including Roasted Romano Beans with Calabrese Olives, Clam Pizza, and Linguine with Meyer Lemon--sit side by side with perfect executions of timeless Italican dishes like Marinated Artichokes, Baked Sausage and Polenta, and Bucatini alla Puttanesca. Feinberg breaks down his techniques for the home cook, while offering cutting-edge food combinations, spinning the typical ingredients in unexpected directions. Teeming with irresistible full-color photographs, Franny's shows how simple preparations of quality ingredients can create food that is much more than the sum of its parts.
Author : Susan Vandiver Nicassio Publisher : University of Chicago Press Page : 372 pages File Size : 41,5 Mb Release : 1999 Category : History ISBN : 0226579719
In the first section, the author reviews Roman life in the late 18th and 19th centuries, paying considerable attention to how Puccini's own prejudices shaped his story and how Sardou (the French playwright) reinterpreted the historical realities that the opera treats. In the second section, she looks at how Rome circa 1800 was viewed through the eyes of a painter, a singer, and a policeman (the occupations of the opera's three main characters). The third section gives a scene-by-scene analysis of the opera. An appendix shows the parallels (and discrepancies) between the play and the opera.
Italian American by Angie Rito,Scott Tacinelli Pdf
IACP AWARD FINALIST • Reimagine Italian-American cooking, with more than 125 recipes rich with flavor and nostalgia from the celebrated husband-and-wife chef team of Michelin-starred Don Angie in New York City. “Every bit of warmth and hospitality that you feel when you walk into Don Angie pours out of every page of this magical book.”—Michael Symon ONE OF THE BEST COOKBOOKS OF THE YEAR: New York Post, Minneapolis Star Tribune, Food52, Epicurious, Taste of Home The words “red sauce” alone conjure images of an Italian-American table full of antipasti, both hot and cold, whisked off to make room for decadent baked pastas topped with molten cheese, all before a procession of chicken parm or pork chops all pizzaiola—and we haven’t even gotten to dessert. It’s old-school cooking beloved by many and imbued with a deep sense of family. In Italian American, Angie Rito and Scott Tacinelli, the chefs of critically acclaimed Don Angie in New York City’s West Village, reinvigorate the genre with a modern point of view that proudly straddles the line between Italian and American. They present family classics passed down through generations side-by-side with creative spins and riffs inspired by influences both old and new. These comforting dishes feel familiar but are far from expected, including their signature pinwheel lasagna, ribs glazed with orange and Campari, saucy shrimp parm meatballs, and a cheesy, bubbling gratin of broccoli rabe and sharp provolone. Full of family history and recipes that will inspire a new generation, Italian American provides an essential, spirited introduction to an unforgettable way of cooking.
Presents food plans that include over 350 recipes for quick and wholesome main courses, side dishes, and desserts for busy people pressed for time who want to enjoy weekly home-cooked meals.
Cucina povera ' there's no adequate translation, though 'humble food' has something of it ' is about the real food of Italy. The cooking techniques are simple, the ingredients seasonal and at their best. Cucina povera, as you'll discover when you try it, means eating with a warm heart ' quite possibly better than you've ever done in your life. As a Roman proverb says: 'Più se spenne e pejo se magna'... The more you spend, the worse you eat.
The Last Cavalier: Being the Adventures of Count Sainte-Hermine in the Age of Napoleon by Alexandre Dumas Pdf
Selected as a Top Ten Book of the Year by The Washington Post: the newly discovered last novel by the author of The Three Musketeers. Rousing, big, spirited, its action sweeping across oceans and continents, its hero gloriously indomitable, the last novel of Alexandre Dumas—lost for 125 years in the archives of the National Library in Paris—completes the oeuvre that Dumas imagined at the outset of his literary career. Indeed, the story of France from the Renaissance to the nineteenth century, as Dumas vibrantly retold it in his numerous enormously popular novels, has long been absent one vital, richly historical era: the Age of Napoleon. But no longer. Now, dynamically, in a tale of family honor and undying vengeance, of high adventure and heroic derring-do, The Last Cavalier fills that gap.
Lidia's Italy by Lidia Matticchio Bastianich,Tanya Bastianich Manuali Pdf
Featuring 140 mouthwatering new recipes, a gastronomic journey of the Italian regions that have inspired and informed Lidia Bastianich's legendary cooking. For the home cook and the armchair traveler alike, Lidia's Italy offers a short introduction to ten regions of Italy—from Piemonte to Puglia—with commentary on nearby cultural treasures by Lidia's daughter Tanya, an art historian. · In Istria, now part of Croatia, where Lidia grew up, she forages again for wild asparagus, using it in a delicious soup and a frittata; Sauerkraut with Pork and Roast Goose with Mlinzi reflect the region’s Middle European influences; and buzara, an old mariner’s stew, draws on fish from the nearby sea. · From Trieste, Lidia gives seafood from the Adriatic, Viennese-style breaded veal cutlets and Beef Goulash, and Sacher Torte and Apple Strudel. · From Friuli, where cows graze on the rich tableland, comes Montasio cheese to make fricos; the corn fields yield polenta for Velvety Cornmeal-Spinach Soup. · In Padova and Treviso rice reigns supreme, and Lidia discovers hearty soups and risottos that highlight local flavors. · In Piemonte, the robust Barolo wine distinguishes a fork-tender stufato of beef; local white truffles with scrambled eggs is “heaven on a plate”; and a bagna cauda serves as a dip for local vegetables, including prized cardoons. · In Maremma, where hunting and foraging are a way of life, earthy foods are mainstays, such as slow-cooked rabbit sauce for pasta or gnocchi and boar tenderloin with prune-apple Sauce, with Galloping Figs for dessert. · In Rome Lidia revels in the fresh artichokes and fennel she finds in the Campo dei Fiori and brings back nine different ways of preparing them. · In Naples she gathers unusual seafood recipes and a special way of making limoncello-soaked cakes. · From Sicily’s Palermo she brings back panelle, the delicious fried chickpea snack; a caponata of stewed summer vegetables; and the elegant Cannoli Napoleon. · In Puglia, at Italy’s heel, where durum wheat grows at its best, she makes some of the region’s glorious pasta dishes and re-creates a splendid focaccia from Altamura. There’s something for everyone in this rich and satisfying book that will open up new horizons even to the most seasoned lover of Italy.
The Concise Oxford Dictionary of Opera by John Warrack,Ewan West Pdf
Derived from the full Oxford Dictionary of Opera, this is the most authoritative and up-to-date dictionary of opera available in paperback. Fully revised for this new edition, with over 3,500 entries, it is designed to be accessible to all those who enjoy opera, whether at the opera-house oron record. * Composers and their works * Singers and their notable performances * Plot summaries and separate entries for well-known roles, arias, and choruses * Leading conductors, producers, and designers * Opera companies and festivals
The La Scala Encyclopedia of the Opera by Giorgio Bagnoli Pdf
Covering a broad range of styles, this comprehensive volume includes entries for more than 450 operas that have been performed over the last four centuries. Organized from A to Z for easy reference, it's a complete guide that's certain to inform and entertain any opera buff. 500 photos.
Volume 16, Tome II: Kierkegaard's Literary Figures and Motifs by Katalin Nun,Jon Stewart Pdf
While Kierkegaard is perhaps known best as a religious thinker and philosopher, there is an unmistakable literary element in his writings. He often explains complex concepts and ideas by using literary figures and motifs that he could assume his readers would have some familiarity with. This dimension of his thought has served to make his writings far more popular than those of other philosophers and theologians, but at the same time it has made their interpretation more complex. Kierkegaard readers are generally aware of his interest in figures such as Faust or the Wandering Jew, but they rarely have a full appreciation of the vast extent of his use of characters from different literary periods and traditions. The present volume is dedicated to the treatment of the variety of literary figures and motifs used by Kierkegaard. The volume is arranged alphabetically by name, with Tome II covering figures and motifs from Gulliver to Zerlina.
#1 NEW YORK TIMES BESTSELLER • A collection of all-new soul-satisfying dishes from America’s favorite home cook! ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times Book Review, Food Network, The Washington Post, The Atlanta Journal-Constitution, Town & Country In Modern Comfort Food, Ina Garten shares 85 new recipes that will feed your deepest cravings. Many of these dishes are inspired by childhood favorites—but with the volume turned way up, such as Cheddar and Chutney Grilled Cheese sandwiches (the perfect match for Ina’s Creamy Tomato Bisque), Smashed Hamburgers with Caramelized Onions, and the crispiest hash browns that are actually made in a waffle iron! There are few things more comforting than gathering for a meal with the ones you love, especially when dishes like Cheesy Chicken Enchiladas are at the center of the table. Old-fashioned crowd pleasers like Roasted Sausages, Peppers, and Onions are even more delicious and streamlined for quick cleanup. For dessert? You'll find the best Boston Cream Pie, Banana Rum Trifle, and Black and White Cookies you’ll ever make. Home cooks can always count on Ina’s dependable, easy-to-follow instructions, with lots of side notes for cooking and entertaining—it’s like having Ina right there beside you, helping you all the way. From cocktails to dessert, from special weekend breakfasts to quick weeknight dinners, you’ll find yourself making these cozy and delicious recipes over and over again.
Daniel-François-Esprit Auber by Robert Ignatius Letellier Pdf
Daniel-François-Esprit Auber (1782-1871), the composer of La Muette de Portici (1828) and Fra Diavolo (1830), was once regarded as one of the great figures of music, a staple of the operatic repertoire in France, and indeed around the world. It is now almost impossible to understand the extent of his once universal fame, his influence on contemporary composers. His operas were in the theatre repertories of the world until the 1920s, and innumerable arrangements of them were published and sold everywhere. The ubiquity of his overtures—Masaniello, Fra Diavolo, The Bronze Horse, The Black Domino, The Crown Diamonds—once as popular as those of Rossini and Suppé, and the influence of his melodies and dance rhythms on piano and instrumental music, and on Romantic comic opera, was overwhelming. In his operas Auber avoided any excess in dramatic expression; all emotion and expressiveness, any vivid depiction of local milieu, were realized within his discreetly nuanced tones, always stamped with a Parisian elegance. His operas were loved in his native France until the years before the First World War, with Fra Diavolo and Le Domino noir last performed at the Opéra-Comique in 1909. Auber’s career was a record of this success and appreciation. His appointment to the Institute (1829) was followed by other prestigious posts: as Director of Concerts at Court (1839), director of the Paris Conservatoire (1842), Musical Director of the Imperial Chapel (1852), and Grand Officer of the Légion d’Honneur (1861). During his lifetime, six biographies appeared contemporaneously, with another six appearing posthumously in the period up to 1914. In the late nineteenth and early twentieth centuries, however, reactions to Wagner, Impressionism and the Neo-Classicism of the Ballet Russe resulted in a growing lack of interest in the ancient traditions of opéra-comique, with its charming plots, melodic directness and rhythmic élan. Boieldieu, Hérold, Adam and Auber were relegated to the dustbin of history. Only in Germany did the genre continue to flourish; Auber’s most enduring work is still performed there. His death in pitiful conditions during the Siege of Paris (1871), in the city he always loved, marked the end of an era. Auber now occupies a shadowy niche in the general consciousness as the name of the metro station nearest the Palais Garnier, and remains unknown and neglected (apart of course from Fra Diavolo), although his impact on the nineteenth-century operatic theatre was just as great as Rossini’s. The time has surely come for Auber’s life and work, especially in association with his life-long collaborator Eugène Scribe (1791-1861)—master dramatist and supreme librettist, a determining force in the history of opera—to be reassessed. Perhaps then the world will begin to hear more of Auber’s elegant gracious, life-affirming music, written to Scribe’s words. The aim of the present study is to offer an overview of the life and work of Auber by close examination of his forty operas, with consideration of origins, casting, plot, analysis of dramaturgy and musical style, and reception history. This is presented in the context of Auber's relationship to the dominant genres of early nineteenth century French culture, opéra comique and grand opéra. The three evolving periods of Auber's unique involvement with opéra comique are of principal concern. This analysis of the operas is made in the context of Auber's crucial working relationship with Scribe, who provided 38 of his libretti. Their cooperation is unique and of great importance on several literary, musical and cultural levels. The nature of their interaction and personal friendship is assessed by a translation of the extant correspondence between them, some 80 letters that have not appeared in English before. The presentation of each opera is illustrated by musical examples from all the scores, prints from the complete works of Scribe and other theatrical memorabilia. The study also contains bibliographies of Auber’s works and their contemporary arrangements, studies of Auber’s and Scribe’s life and work, their artistic and historical milieux, and a discography.