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Nick Stellino's Glorious Italian Cooking by Nick Stellino Pdf
Known for his "trademark exuberance" (Publishers Weekly), Nick Stellino has captivated public television viewers and authored several acclaimed cookbooks. Now Nick Stellino's Glorious Italian Cooking offers recipes for such dishes as...Crostini * Artichoke Saute * Marinated Fruit Salad * Chicken with Orange Cream Sauce * Potato Pizza * Apricot Chicken * Risotto with Four Cheeses * Uncle Gaetano's Caesar Salad * Vegetarian Stuffing * Pasta Alla Vodka * Raspberry Tiramisu * and moreThis cookbook helps even the novice cook prepare authentic Italian cuisine of unsurpassed quality. With personal stories and valuable cooking and serving tips, Nick Stellino celebrates his love for family and friends, for a heritage rich in tradition, for the romance of Italy, and for the bounties of the table.
Nick Stellino's Family Kitchen by Nick Stellino Pdf
The popular PBS-television chef presents a compilation of recipes and anecdotes, in an illustrated volume that introduces more than one hundred original dishes, accompanied by preparation tips and presentation suggestions.
The launch of Nick Stellino's "Cucina Amore" on public television stations marked the debut of a new kind of television chef and a new style of cooking show. The authentic trattoria setting and casual, relaxed atmosphere allow viewers to feel as if they are actually dining with their host while being entertained with stories about his beloved grandmother, Nonna Maria, his perfectionist father, Don Vincenzo, his mother, Massimilliana, and his brother and partner-in-mischief, Mario--all the while learning how to re-create the authentic Italian dishes he was taught to make at home. This companion cookbook, "Cucina Amore, brings you all the warmth, love, and culinary delights that have made Nick Stellino so successful. Here you will find one hundred simple and delicious recipes--ranging from Caponata to Wild Mushroom Salad, Ossobuco to Country Style Roasted Potatoes, and Sicilian Cheesecake to Tiramisu--along with all of Nick's wonderful family memories, and the secrets he has learned both at home and as a professional chef to make the cooking both simple and foolproof. And for the first time in any cookbook, we have included a CD of delightful Italian dinner music to inspire the cook's creativity and enhance the diners' pleasure. For Nick Stellino, cooking for others is a joy and a celebration, and with this music he is inviting all home chefs, their families, and their guests to join in the festivities. With the versatility and perennial popularity of Italian food, and the growing awareness of the Mediterranean diet as a healthy way of eating, "Cucina Amore is a cookbook you will turn to again and again.
Nick Stellino's Mediterranean Flavors by Nick Stellino Pdf
In this all-new collection of more than 150 original recipes, Nick introduces the wonderful flavors of France, Spain, Greece, Morocco, Turkey, the Middle East and, of course, Italy through recipes that are easy, elegant and bursting with great taste. He streamlines complicated cooking techniques and uses readily available ingredients as he brings the flavor of the Mediterranean to familiar foods. Whether you're making Moroccan Chicken with Olives or Timbale of Pasta "Margherita", Spanish Crostini or Portuguese Green Soup, this is simple fare with an exotic flair. From soups, appetizers and main courses to pastas, vegetables and desserts, Nick Stellino's Mediterranean Flavors is perfect for everyday cooking or special occasions.
Nick Stellino presents contemporary interpretations of over one hundred recipes for Italian comfort foods, including pasta, gnocchi, risotto, pizza, and panini.
Lidia's Italian Table LIDIA MATTICCHIO BASTIANICH "Let me invite you on a journey with me from my childhood ..." beckons Lidia Bastianich, hostess of the national public television series Lidia's Italian Table. And what an incredible journey it proves to be. Lidia's Italian Table is overflowing with glorious Italian food, highlighted by Lidia's personal collection of recipes accumulated since her childhood in Istria, located in northern Italy on the Adriatic Sea. Hearty and heartwarming Italian fare is what Lidia understands best, and each chapter of this gorgeous cookbook is infused with Lidia's warm memories of a lifetime of eating and cooking Italian style. Since good Italian food is based on good ingredients, Lidia includes an eloquent discourse on those products that are the cornerstones of Italian cuisine: olives (and their green-golden oil), Parmigiano-Reggiano cheese, salt, porcini mushrooms, truffles, tomato paste, and hot peppers. She also explains the importance of regional wines and grappa (in flavors from honey to dried fig) in the Italian food experience. Her recipes are filled with these Italian delicacies--Fennel, Olive, and Citrus Salad; Tagliatelle with Porcini Mushroom Sauce; Seared Rabbit Loin over Arugula with Truffle Dressing; Asparagus Gratin with Parmigiano-Reggiano Cheese-, and Zabaglione with Barolo Wine. Lidia explores every corner of Italian cuisine: from fresh and dry pasta to gnocchi and risotto to game and shellfish, all of which Lidia transforms into exceptional Italian dishes. But that is only the beginning. There are Italian soups to savor, like hearty minestre, bread-enriched zuppe, and the light and flavorful brodi. Polenta's delicious versatility is revealed through Polenta, Gorgonzola, and Savoy Cabbage Torte and White Creamy Polenta with Fresh Plums. And Lidia's luscious dolci, or desserts, invite your indulgence with Sweet Crepes with Chocolate Walnut Filling, Blueberry-Apricot Frangipane Tart, and Soft Ice Cream with Hazelnuts. Lidia attributes her passion and appreciation for Italian food to her family. Lidia's Italian Table is filled with stories of learning to make Easter bread with her Grandma Rosa in the town's communal oven; touching and smelling her way through the food markets of Trieste with her great-aunt Zia Nina; fishing for calamari with her uncle Zio Milio; and collecting briny mussels and sea urchins along the Istrian coastline with her cousins. This gastronomic adventure is more than just a cookbook: It is an exploration into the heart of Italian cuisine.
“Short, sharp, devastating, The Farther Shore is a literary machine gun . . . a winning debut that happens to be a war novel.” —Kansas City Star A small unit of soldiers from the US Army is separated from their command and left for dead. Their only option is to keep moving, in hope that they’ll escape the marauding gangs and clansmen who appear to rule the city. Josh, a young soldier, and his “battle buddies” are left to wander in this hostile territory. A series of nightmarish, often violent encounters leaves only a few of them alive. The Farther Shore is a short, stark war novel in which the characters are both haunting and inhuman, natives and invaders alike. The emerging story reflects a new kind of military engagement, with all the attendant horrors and difficulties of fighting in a strange new postmodern battlefield. In his unforgettable debut novel, Matthew Eck puts readers inside the mind of a confused young soldier caught in the fog of unexpected warfare. “Bold, profane, hallucinatory.” —Seattle Post-Intelligencer “Haunting . . . goes beyond the on-the-ground chaos of battle to capture the physical and psychological disorientation of modern war.” —Publishers Weekly “Every word in Eck’s first novel is as solid as a stone. Every moment of crisis feels authentic in its terror and tragedy; indeed, Eck served as a soldier in Somalia at age eighteen. Heir to Hemingway, and damn near as powerful as Cormac McCarthy in The Road, Eck has created a contemporary version of The Red Badge of Courage in this tale of one young man’s trial by fire in the pandemonium of war in an age of high-tech weaponry and low-grade morality.” —Booklist (starred review) “The first great war novel of our generation.” —Salon
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.
This unique culinary adventure for taste and budget-conscious home cooks offers the best of the best from the popular "CBS Saturday Early Show" segment in which a prominent chef is given thirty dollars to create a three-course meal for four.
Ciao Italia Family Classics by Mary Ann Esposito Pdf
A beautifully conceived cookbook representing the best of Italian cooking brought to us by the trusted host of the longest-running television cooking show in America On Ciao Italia, which has been airing on PBS for more than twenty years, Mary Ann Esposito has taught millions of fans how to cook delicious, authentic Italian dishes. In her previous books, she has shown us how to make a quick meal with just five ingredients, helped us get dinner on the table in just thirty minutes, and encouraged us to slow down and take it easy in the kitchen while re-creating the rich aromas of Italy. Now Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes. They represent traditional, everyday foods that she regards as culinary royalty—always admired, respected, and passed down through generations. Even better, they are easy to make and guaranteed to please. You'll be dog-earing the pages to try such classics as: - Sicilian Rice Balls - Spaghetti with Tuna, Capers, and Lemon - Risotto with Dried Porcini Mushrooms - Lasagna Verdi Bologna Stylegnese - Homemade Italian Sweet Sausage - Veal Cutlet Sorrento Style - Roasted Sea Bass with Fennel, Oranges, and Olives - Almond Cheesecake - Orange-Scented Madeleines Georgeously designed with appetizing full-color photographs of recipes and homespun essays about Italian cooking and family traditions throughout, Ciao Italia Family Classics will have fans old and new pulling it off the shelf again and again.
The delicious, informative, and entertaining cookbook tie-in to PBS's Emmy Award-winning series A Taste of History. A TASTE OF HISTORY COOKBOOK provides a fascinating look into 18th and 19th century American history. Featuring over 150 elegant and approachable recipes featured in the Taste of History television series, paired with elegantly styled food photography, readers will want to recreate these dishes in their modern-day kitchens. Woven throughout the recipes are fascinating history lessons that introduce the people, places, and events that shaped our unique American democracy and cuisine. For instance, did you know that tofu has been a part of our culture's diet for centuries? Ben Franklin sung its praises in a letter written in 1770! With recipes like West Indies Pepperpot Soup, which was served to George Washington's troops to nourish them during the long winter at Valley Forge to Cornmeal Fried Oysters, the greatest staple of the 18th century diet to Boston's eponymous Boston Cream Pie, A TASTE OF HISTORY COOKBOOK is a must-have for both cookbook and history enthusiasts alike.
