Friuli Food and Wine
Friuli Food and Wine

Author: Bobby Stuckey

Publisher: National Geographic Books

Published: 2020-07-07

Total Pages: 0

ISBN-13: 0399580611

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An eye-opening exploration of a unique region of Italy that bridges the Alps and the Adriatic Sea, featuring 80 recipes and wine pairings from a master sommelier and James Beard Award-winning chef. “An exhilarating journey, no passport required.”—Thomas Keller, chef/proprietor, The French Laundry Bordered by Austria, Slovenia, and the Adriatic Sea, the northeastern Italian region of Friuli Venezia Giulia is an area of immense cultural blending, geographical diversity, and idyllic beauty. This tiny sliver of land is home to one of the most refined food and wine cultures in the world and yet remains off the grid. The unique cuisine of Friuli is what inspires the menu at Frasca, a James Beard Award-winning restaurant in Boulder, Colorado, helmed by master sommelier Bobby Stuckey and chef Lachlan Mackinnon-Patterson. Meaning “branch” or “bough,” the word frasca refers to the Friulian tradition of hanging a branch outside the family farm as a sign that new wine was available for sale. Friuli Food and Wine celebrates this practice and the wine and cuisine of the Friulian region through eighty recipes and wine pairings. Dishes such as Wild Mushroom and Montasio Fonduta, Chicken Marcundela with Cherry Mostarda and Potato Puree, Squash Gnocchi with Smoked Ricotta Sauce, and Whole Branzino in a Salt Crust are organized by Land, Sea, and Mountains, while profiles of local winemakers and wines, including Tocai, Ribolla Gialla, Malvasia Istriana, and Verduzzo, open up new pairing possibilities. Showcasing the best Friulian wines you can buy outside of Italy as well as restaurant and winery recommendations, this beautifully photographed cookbook, wine guide, and travelogue brings the delicious secrets of this untouched part of Italy into your home kitchen.

Food & Wine The Italian Table
Food & Wine The Italian Table

Author: The Editors of Food & Wine

Publisher: Time Home Entertainment

Published: 2019-09-27

Total Pages: 297

ISBN-13: 1547850027

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The editors of Food & Wine Magazine present Food & Wine The Italian Table.

Drink Progressively
Drink Progressively

Author: Hadley Douglas

Publisher:

Published: 2017

Total Pages: 0

ISBN-13: 9781940611587

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"From Hadley and TJ Douglas, the wine experts and owners of Boston's popular Urban Grape, Drink Progressively offers an easy and enjoyable method for discovering wines you'll love and expert advice on how to pair them with your favorite dishes. Urban Grape's 'Progressive Scale', a unique way of organizing wine from light-bodied to full-bodied, is all you need to make the puzzle pieces of wine fall into place. The lightest-bodied wines, comparable to skim milk in texture, start off the scale at 1, while the full-bodied wines, correlating to heavy cream, sit atop the scale at 10. Grasping this simple principle is the key to demystifying the challenge of food and wine pairings.."--Amazon.com.

Flavors of Friuli
Flavors of Friuli

Author: Elisabeth Antoine Crawford

Publisher:

Published: 2010-08

Total Pages: 376

ISBN-13: 9780970371614

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Plump gnocchi stuffed with juicy plums and then tossed in browned butter, sugar, and cinnamon? How about pasta filled with dried figs and ricotta, or even chocolate and walnuts? Yes, Italian food is more than just spaghetti, and tiny Friuli–Venezia Giulia—hidden from tourist mobs in Italy’s northeast corner—boasts one of the country’s most distinctive regional cuisines. With influences from Austria, Hungary, and Slovenia, the Friulian people cleverly merge humble, local ingredients with exotic spices from foreign lands, resulting in a cuisine that, while often surprising in its blend of sweet and savory flavors, never ceases to delight the palate. In Flavors of Friuli, Elisabeth Antoine Crawford has compiled eighty of Friuli’s traditional recipes—including frico (Montasio cheese crisps) and gubana (dried fruit and nut spiral cake)—and presents them with clear instructions that any home cook can easily follow.

Friuli Food and Wine
Friuli Food and Wine

Author: Bobby Stuckey

Publisher: Ten Speed Press

Published: 2020-07-07

Total Pages: 274

ISBN-13: 0399580611

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An eye-opening exploration of a unique region of Italy that bridges the Alps and the Adriatic Sea, featuring 80 recipes and wine pairings from a master sommelier and James Beard Award-winning chef. “An exhilarating journey, no passport required.”—Thomas Keller, chef/proprietor, The French Laundry Bordered by Austria, Slovenia, and the Adriatic Sea, the northeastern Italian region of Friuli Venezia Giulia is an area of immense cultural blending, geographical diversity, and idyllic beauty. This tiny sliver of land is home to one of the most refined food and wine cultures in the world and yet remains off the grid. The unique cuisine of Friuli is what inspires the menu at Frasca, a James Beard Award-winning restaurant in Boulder, Colorado, helmed by master sommelier Bobby Stuckey and chef Lachlan Mackinnon-Patterson. Meaning “branch” or “bough,” the word frasca refers to the Friulian tradition of hanging a branch outside the family farm as a sign that new wine was available for sale. Friuli Food and Wine celebrates this practice and the wine and cuisine of the Friulian region through eighty recipes and wine pairings. Dishes such as Wild Mushroom and Montasio Fonduta, Chicken Marcundela with Cherry Mostarda and Potato Puree, Squash Gnocchi with Smoked Ricotta Sauce, and Whole Branzino in a Salt Crust are organized by Land, Sea, and Mountains, while profiles of local winemakers and wines, including Tocai, Ribolla Gialla, Malvasia Istriana, and Verduzzo, open up new pairing possibilities. Showcasing the best Friulian wines you can buy outside of Italy as well as restaurant and winery recommendations, this beautifully photographed cookbook, wine guide, and travelogue brings the delicious secrets of this untouched part of Italy into your home kitchen.

Food of the Italian South
Food of the Italian South

Author: Katie Parla

Publisher: National Geographic Books

Published: 2019-03-12

Total Pages: 0

ISBN-13: 1524760463

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85 authentic recipes and 100 stunning photographs that capture the cultural and cooking traditions of the Italian South, from the mountains to the coast. In most cultures, exploring food means exploring history—and the Italian south has plenty of both to offer. The pasta-heavy, tomato-forward “Italian food” the world knows and loves does not actually represent the entire country; rather, these beloved and widespread culinary traditions hail from the regional cuisines of the south. Acclaimed author and food journalist Katie Parla takes you on a tour through these vibrant destinations so you can sink your teeth into the secrets of their rustic, romantic dishes. Parla shares rich recipes, both original and reimagined, along with historical and cultural insights that encapsulate the miles of rugged beaches, sheep-dotted mountains, meditatively quiet towns, and, most important, culinary traditions unique to this precious piece of Italy. With just a bite of the Involtini alla Piazzetta from farm-rich Campania, a taste of Giurgiulena from the sugar-happy kitchens of Calabria, a forkful of ’U Pan’ Cuott’ from mountainous Basilicata, a morsel of Focaccia from coastal Puglia, or a mouthful of Pizz e Foje from quaint Molise, you’ll discover what makes the food of the Italian south unique. Praise for Food of the Italian South “Parla clearly crafted every recipe with reverence and restraint, balancing authenticity with accessibility for the modern home cook.”—Fine Cooking “Parla’s knowledge and voice shine in this outstanding meditation on the food of South Italy from the Molise, Campania, Puglia, Basilicata, and Calabria regions. . . . This excellent volume proves that no matter how well-trodden the Italian cookbook path is, an expert with genuine curiosity and a well-developed voice can still find new material.”—Publishers Weekly (starred review) “There's There’s Italian food, and then there's there’s Italian food. Not just pizza, pasta, and prosciutto, but obscure recipes that have been passed down through generations and are only found in Italy… . . . and in this book.”—Woman’s Day (Best Cookbooks Coming Out in 2019) “[With] Food of the Italian South, Parla wanted to branch out from Rome and celebrate the lower half of the country.”—Punch “Acclaimed culinary journalist Katie Parla takes cookbook readers and home cooks on a culinary journey.”—The Parkersburg News and Sentinel

Le Pigeon
Le Pigeon

Author: Gabriel Rucker

Publisher: Ten Speed Press

Published: 2013-09-17

Total Pages: 354

ISBN-13: 1607744457

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This debut cookbook from James Beard Rising Star Chef Gabriel Rucker features a serious yet playful collection of 150 recipes from his phenomenally popular Portland restaurant. In the five years since Gabriel Rucker took the helm at Le Pigeon, he has catapulted from culinary school dropout to award-winning chef. Le Pigeon is offal-centric and meat-heavy, but by no means dogmatic, offering adventures into delicacies unknown along with the chance to order a vegetarian mustard greens quiche and a Miller High Life if that's what you're craving. In their first cookbook, Rucker and general manager/sommelier Andrew Fortgang celebrate high-low extremes in cooking, combining the wild and the refined in a unique and progressive style. Featuring wine recommendations from sommelier Andrew Fortgang, stand-out desserts from pastry chef Lauren Fortgang, and stories about the restaurant’s raucous, seat-of-the-pants history by writer Meredith Erickson, Le Pigeon combines the wild and the refined in a unique, progressive, and delicious style.

Frasca Food and Wine
Frasca Food and Wine

Author: El Salvador Yuca Frita

Publisher: Independently Published

Published: 2024-01-07

Total Pages: 0

ISBN-13:

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Welcome to the gastronomic masterpiece that is ''Frasca Food and Wine: Culinary Canvas.'' Nestled in the heart of Boulder, Colorado, Frasca Food and Wine has long been celebrated as a culinary haven, offering a dining experience that transcends the ordinary. This cookbook, a tribute to the restaurant's exquisite menu, invites you on a journey through 98 inspired creations that capture the essence of Frasca's culinary artistry. Frasca Food and Wine stands as a beacon of excellence in Boulder's vibrant culinary scene, renowned for its commitment to crafting dishes that are not just meals but culinary works of art. The restaurant, founded by Master Sommelier Bobby Stuckey and Chef Lachlan Mackinnon-Patterson, draws inspiration from the Friuli-Venezia Giulia region of northeastern Italy. This region's rich culinary heritage and the founders' passion for authentic Italian flavors have shaped Frasca into an establishment where every dish tells a story, and every bite is an expression of art. ''Culinary Canvas'' is a celebration of the creativity, expertise, and dedication that define the Frasca experience. Each of the 98 recipes featured in this cookbook is a testament to the meticulous attention to detail and the pursuit of perfection that characterizes Frasca Food and Wine. Whether you're a seasoned home chef or a culinary enthusiast looking to expand your repertoire, these recipes offer a glimpse into the soul of Frasca's kitchen, allowing you to recreate the magic of their menu in your own home. The journey begins with an exploration of Frasca's appetizers, where small bites become bold statements of flavor. From the delicate Carpaccio di Manzo, showcasing thinly sliced beef tenderloin adorned with Parmesan and arugula, to the indulgent Frico Caldo-a crispy cheese and potato masterpiece-each appetizer sets the stage for an unforgettable dining experience. Venture further into the cookbook, and you'll discover the heart of Frasca's menu in its pasta and risotto offerings. The Orecchiette with rabbit sausage and Swiss chard is a symphony of textures and tastes, while the Risotto al Nero di Seppia, with squid ink and calamari, is a bold and unforgettable creation that captures the essence of the sea. As you turn the pages, you'll encounter a diverse array of main courses, each a testament to Frasca's commitment to locally sourced ingredients and innovative preparation. Whether it's the succulent Brasato al Barolo-a slow-braised short rib served with creamy polenta-or the Herb-Roasted Colorado Lamb, every dish is a culinary revelation. This cookbook is more than a collection of recipes; it's an invitation to embark on a culinary adventure inspired by the very best of Boulder. ''Culinary Canvas'' is a tribute to the art of food, a testament to the culinary brilliance that defines Frasca Food and Wine, and a guide for those eager to bring a taste of Boulder's finest into their own kitchens. Join us on this journey, and let the flavors of Frasca inspire your culinary creations.

Bringing It Home
Bringing It Home

Author: Gail Simmons

Publisher: Grand Central Life & Style

Published: 2017-10-24

Total Pages: 501

ISBN-13: 1455542210

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The cookbook that Top Chef fans have been waiting for, from the celebrated judge who makes delicious food and inspired cooking accessible for home cooks. Gail Simmons is a beloved figure in the food world who has been a popular judge on Top Chef, the number-one rated food show on cable television since its inception. In Bringing It Home, Simmons shares her best recipes and food experiences. From her travels, exploring global flavors and keeping detailed diaries, to her Top Chef culinary adventures with the world's most notable chefs, she is always asking: "How can I bring this dish home to my own kitchen?" Her goal is to make fabulous recipes using accessible ingredients and smart, simple cooking techniques for successful family meals and easy entertaining. From Bloody Mary Eggs to Christmas Brisket Fried Rice; from Summer Vegetable Salad with Charred Lime Vinaigrette to Banana-Cardamom Upside Down Cake with Salty Caramel, there is a recipe for everyone in the family. Simmons also shares ingredient tips, cooking techniques, and many informative "Snippets," as well as personal and behind-the-scenes stories that will appeal to fans and food lovers everywhere.