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Author : Donaldo Soviero
Publisher : Unknown
Page : 317 pages
File Size : 44,9 Mb
Release : 1992
Category : Cookery, Italian
ISBN : 0285631039
Author : Donaldo Soviero
Publisher : Wiley
Page : 317 pages
File Size : 40,5 Mb
Release : 1991
Category : Cooking
ISBN : 0026125706
Explains the fundamentals of Italian cooking and offers more than 200 recipes for classic Italian dishes
Author : Grayson Martello-Livingston
Publisher : Blurb
Page : 106 pages
File Size : 52,9 Mb
Release : 2021-03-04
Category : Cooking
ISBN : 1034554727
This cookbook will bring to life through my culinary journey the genuinely authentic representation of central and southern Italian cuisine in the modern context, influenced by the classic Italian cultural food traditions.
Author : Carlo Middione
Publisher : Echo Point Books & Media, LLC
Page : 0 pages
File Size : 42,6 Mb
Release : 2022-10-18
Category : Electronic
ISBN : 1648371930
Chef Carlo Middione shares his passion for authentic Italian food in La Vera Cucina. You can almost taste the fresh herbs as you browse over 200 heirloom recipes. Learn to combine flavors to create delicious meals the Italian way.
Author : Armando Percuoco,David Dale
Publisher : Raincoast Books
Page : 160 pages
File Size : 49,8 Mb
Release : 1995
Category : Cookery, Italian
ISBN : 1895714761
Author : Oretta Zanini De Vita,Maureen B. Fant
Publisher : W. W. Norton & Company
Page : 424 pages
File Size : 43,8 Mb
Release : 2013-10-14
Category : Cooking
ISBN : 9780393082432
Winner of the International Association of Culinary Association (IACP) Award The indispensable cookbook for genuine Italian sauces and the traditional pasta shapes that go with them. Pasta is so universally popular in the United States that it can justifiably be called an American food. This book makes the case for keeping it Italian with recipes for sauces and soups as cooked in Italian homes today. There are authentic versions of such favorites as carbonara, bolognese, marinara, and Alfredo, as well as plenty of unusual but no less traditional sauces, based on roasts, ribs, rabbit, clams, eggplant, arugula, and mushrooms, to name but a few. Anyone who cooks or eats pasta needs this book. The straightforward recipes are easy enough for the inexperienced, but even professional chefs will grasp the elegance of their simplicity. Cooking pasta the Italian way means: Keep your eye on the pot, not the clock. Respect tradition, but don’t be a slave to it. Choose a compatible pasta shape for your sauce or soup, but remember they aren’t matched by computer. (And that angel hair goes with broth, not sauce.) Use the best ingredients you can find—and you can find plenty on the Internet. Resist the urge to embellish, add, or substitute. But minor variations usually enhance a dish. How much salt? Don’t ask, taste! Serving and eating pasta the Italian way means: Use a spoon for soup, not for twirling spaghetti. Learn to twirl; never cut. Never add too much cheese, and often add none at all. Toss the cheese and pasta before adding the sauce. Warm the dishes.Serve pasta alone. The salad comes after. To be perfectly proper, use a plate, not a bowl. The authors are reluctant to compromise because they know how good well-made pasta can be. But they keep their sense of humor and are sympathetic to all well-intentioned readers.
Author : Silvano Serventi,Françoise Sabban
Publisher : Columbia University Press
Page : 465 pages
File Size : 50,8 Mb
Release : 2002
Category : Cooking
ISBN : 9780231124423
Ranging from the imperial palaces of ancient China and the bakeries of fourteenth-century Genoa and Naples all the way to the restaurant kitchens of today, Pasta tells a story that will forever change the way you look at your next plate of vermicelli. Pasta has become a ubiquitous food, present in regional diets around the world and available in a host of shapes, sizes, textures, and tastes. Yet, although it has become a mass-produced commodity, it remains uniquely adaptable to innumerable recipes and individual creativity. Pasta: The Story of a Universal Food shows that this enormously popular food has resulted from of a lengthy process of cultural construction and widely diverse knowledge, skills, and techniques. Many myths are intertwined with the history of pasta, particularly the idea that Marco Polo brought pasta back from China and introduced it to Europe. That story, concocted in the early twentieth century by the trade magazine Macaroni Journal, is just one of many fictions umasked here. The true homelands of pasta have been China and Italy. Each gave rise to different but complementary culinary traditions that have spread throughout the world. From China has come pasta made with soft wheat flour, often served in broth with fresh vegetables, finely sliced meat, or chunks of fish or shellfish. Pastasciutta, the Italian style of pasta, is generally made with durum wheat semolina and presented in thick, tomato-based sauces. The history of these traditions, told here in fascinating detail, is interwoven with the legacies of expanding and contracting empires, the growth of mercantilist guilds and mass industrialization, and the rise of food as an art form. Whether you are interested in the origins of lasagna, the strange genesis of the Chinese pasta bing or the mystique of the most magnificent pasta of all, the timballo, this is the book for you. So dig in!
Author : The Editors of La Cucina Italiana
Publisher : Rizzoli Publications
Page : 482 pages
File Size : 49,7 Mb
Release : 2012-11-13
Category : Cooking
ISBN : 9780847839148
All the essential techniques, profusely illustrated with step-by-step photographs. How do you recognize a San Marzano tomato? How do you shape tortellini? How do you cut scallopine? Everyone loves Italian food, but the ingredients and techniques can be new territory and plain recipes can take you only so far. To make sense of it all, you need La Cucina Italiana. With more than 3,000 step-by-step photographs, this veritable encyclopedia guides you through all the essential building blocks of this cuisine. The images remove the guesswork from the more than 500 recipes included, allowing you to truly master the art of Italian cooking. Reflecting the philosophy of the cuisine itself, La Cucina Italiana puts ingredients first, explaining the different types and the best use of each. Then it supplies you with multiple methods for preparing those ingredients, ranging from simple to complex. Thus the book is suitable both for beginners and more advanced chefs who want to perfect their techniques. Sprinkled throughout are sidebars such as "The Right Tool," "Chef’s Secrets," and "Advice and Tips." Perhaps the most user-friendly publication ever on Italian cooking, La Cucina Italiana is like a compact cooking school you can keep on your shelf.
Author : Lidia Matticchio Bastianich
Publisher : Knopf
Page : 464 pages
File Size : 50,5 Mb
Release : 2010-08-18
Category : Cooking
ISBN : 9780307767547
From the beloved TV chef and best-selling author—loved by millions of Americans for her simple, delectable Italian cooking—comes her most instructive and personal cookbook yet. Focusing on the Italian-American kitchen—the cooking she encountered when she first came to America as a young adolescent—Lidia pays homage to this “cuisine of adaptation born of necessity.” But she transforms it subtly with her light, discriminating touch, using the authentic ingredients, not accessible to the early immigrants, which are all so readily available today. The aromatic flavors of fine Italian olive oil, imported Parmigiano-Reggiano and Gorgonzola dolce latte, fresh basil, oregano, and rosemary, sun-sweetened San Marzano tomatoes, prosciutto, and pancetta permeate the dishes she makes in her Italian-American kitchen today. And they will transform for you this time-honored cuisine, as you cook with Lidia, learning from her the many secret, sensuous touches that make her food superlative. You’ll find recipes for Scampi alla Buonavia (the garlicky shrimp that became so popular when Lidia served the dish at her first restaurant, Buonavia), Clams Casino (with roasted peppers and good American bacon), Caesar Salad (shaved Parmigiano makes the difference), baked cannelloni (with roasted pork and mortadella), and lasagna (blanketed in her special Italian-American Meat Sauce). But just as Lidia introduced new Italian regional dishes to her appreciative clientele in Queens in the seventies, so she dazzles us now with pasta dishes such as Bucatini with Chanterelles, Spring Peas, and Prosciutto, and Long Fusilli with Mussels, Saffron, and Zucchini. And she is a master at teaching us how to make our own ravioli, featherlight gnocchi, and genuine Neapolitan pizza. Laced with stories about her experiences in America and her discoveries as a cook, this enchanting book is both a pleasure to read and a joy to cook from.
Author : Luca Cesari
Publisher : Simon and Schuster
Page : 204 pages
File Size : 49,5 Mb
Release : 2023-01-03
Category : Cooking
ISBN : 9781639363179
What is Italy without pasta? Come to think of it, where would the rest of us be without this staple of global cuisine? An acclaimed Italian food writer tells the colorful and often-surprising history of everyone’s favorite dish. In this hugely charming and entertaining chronicle of everyone’s favorite dish, acclaimed Italian food writer and historian Luca Cesari draws on literature, history, and many classic recipes in order to enlighten pasta lovers everywhere, both the gourmet and the gluten free. What is Italy without pasta? Come to think of it, where would the rest of us be without this staple of global cuisine? The wheat-based dough first appeared in the Mediterranean in ancient times. Yet despite these remote beginnings, pasta wasn’t wedded to sauce until the nineteenth century. Once a special treat, it has been served everywhere from peasant homes to rustic taverns to royal tables, and its surprising past holds a mirror up to the changing fortunes of its makers. Full of mouthwatering recipes and outlandish anecdotes—from (literal) off-the-wall 1880s cooking techniques to spaghetti conveyer belts in 1940 and the international amatriciana scandal in 2021—Luca Cesari embarks on a tantalizing and edifying journey through time to detangle the heritage of this culinary classic.
Author : Mary Ann Esposito
Publisher : St. Martin's Press
Page : 233 pages
File Size : 54,6 Mb
Release : 2007-04-01
Category : Cooking
ISBN : 9781429904117
What could be better than an authentic Italian dinner like this that takes only thirty minutes to prepare? Little Ciabatta Toasts with Ricotta and Salami Skillet Breaded Pork Chops with Rosemary Cherry Tomatoes with Leeks and Thyme Dried Figs in Red Wine From years of cooking in her Ciao Italia television kitchen, Mary Ann Esposito understands what many people with busy lives, as well as those just beginning to learn their way around the kitchen, want to know: How do I prepare an authentic Italian meal without spending hours in the kitchen? In Ciao Italia, Pronto!, Mary Ann shows everyone how to prepare an authentic Italian meal in thirty minutes with more than eighty mouthwatering recipes from the entire gamut of Italian cuisine. She's gathered together a treasure trove of antipasti, soups, pasta dishes, main courses, vegetable side dishes, pizzas, calzones, and deserts that make easy and delicious meals for family and friends. Besides recipes for dishes like quick chicken cacciatore, macaroni with a rich lamb sauce or Cornish game hens with tomatoes and potatoes, Mary Ann shares her how-tos of cooking Italian quickly and authentically: · how to maximize your time in the grocery store · how to create a Pronto! pantry filled with staples · how to have a cooking plan and multitask as the preparation gets underway · how to get several meals out of a single preparation · how to use seasonal fruits and vegetables to greatest effect. For good measure, Mary Ann adds a dozen Pronto! menus to show readers how to combine the dishes, as well as a select list of mail order and online sources for specialty items. So, instead of bringing home fast food or prepared frozen dishes from the grocery story, involve the whole family, spend thirty minutes with Mary Ann, and bring a little la dolce vita---as Italians would say, "the good life"--- to your kitchen. Without fuss or bother, Mary Ann Esposito shows you how to bring an authentic taste of Italy to the table for your friends and family.
Author : Luca Cesari
Publisher : Profile Books
Page : 203 pages
File Size : 50,7 Mb
Release : 2022-10-27
Category : Cooking
ISBN : 9781782839187
A Waterstones 'Best Books of 2022: Food and Drink' A Times Food and Drink Book of the Year 2022 and a Spectator Cook Book of the Year 2022 A Stylist Christmas Gift Pick 2022 'If pasta is a religion, this book is its sermon' Russell Norman, founder of Polpo and Brutto 'Rewarding ... you discover a lot about Italy here ... huge fun' Sunday Times In one shape or another, pasta has been an Italian staple since the days of ancient Rome. It has been the food of peasants, the pride of royalty and a culinary badge of honour for Italian emigrants all over the world. It's hard to imagine Italy without pasta, yet the history of the country's most famous food has changed with the fortunes of eaters and cooks alike. In A Brief History of Pasta, discover the humble origins of fettuccine Alfredo that lie in a back-street trattoria in Rome, how Genovese sauce became a Neapolitan staple and what conveyor belts have to do with serving spaghetti. Meet the people who have shaped pasta's history, from the traders who brought pesto to the world to the celebrity chef who sparked national outrage by adding an unpeeled garlic clove to his recipe for amatriciana sauce. Renowned culinary historian Luca Cesari delves into the fascinating variety of his country's best-loved food, serving up the secrets behind the creamiest carbonara, the richest ragù alla Bolognese and the tastiest tortellini.
Author : Carla Capalbo
Publisher : Hermes House
Page : 104 pages
File Size : 53,9 Mb
Release : 1998-03
Category : Cooking
ISBN : 1840380764
La Cucina Italiana includes traditional favorites from one of the most popular and best-loved cuisines in the world. Pasta, pizza, risotto, polenta, frittata, roasted and marinated vegetables and fish stews are included. There are dishes to suit every occasion, whether a quick and simple supper or an elaborate dinner party, and if there is any doubt about what to serve for the perfect Italian meal there is a section at the front of the book telling how the Italians do it. -- Includes many traditional favorites such a Mixed Seafood Salad, Baked Lasagne, Tomato Risotto, Stuffed Peppers and Pizza Margarita. -- 50 recipes for every meal and every occasion, from simple antipasto, pasta and pizza to wonderful roasts, vegetables and delicious desserts, all shown with step-by-step photography.
Author : Nina Namaste,Marta Nadales
Publisher : BRILL
Page : 300 pages
File Size : 40,9 Mb
Release : 2018-03-12
Category : Social Science
ISBN : 9789004365247
Who Decides? Competing Narratives in Constructing Tastes, Consumption and Choice explores how tastes are shaped, formed, delineated and acted upon by normalising socio-cultural processes, and, in some instances, how those very processes are actively resisted and renegotiated.
Author : Laura Mosiello,Susan Reynolds
Publisher : Simon and Schuster
Page : 288 pages
File Size : 44,6 Mb
Release : 2009-02-18
Category : Humor
ISBN : 9781440520396
YouÆre so skinnyùwhat have you been eating? Have you spoken to your brothers today? Would it kill you to go to Mass with your mother? Everyone who has every walked into an Italian motherÆs kitchen has been met with a kiss on the cheek and spoonful of her special gravyùwhether youÆre a relative, friend, friend of a relative, or paperboy. This book packs the kisses, sauces, and everything and anything else expected from Ma into a funny and poignant book. Authors Laura Mosiello and Susan Reynolds cook up and serve plenty of recipes, jokes, facts, and stories for Italians and non-Italians alike. They deliver the same wisdom and love Mama has been talking about (with her hands) for years. This book makes the praise, hugs, and finger wagging available at all times.
