Oakland, the other city by the bay, was a magnet for Italian immigrants in the early decades of the 20th century. Some relocated from San Francisco after the devastating 1906 earthquake and fire; many more came to Oakland predominantly from Italys northern regions of Piedmont, Liguria, and Lombardy in search of opportunity and prosperity. These pioneers worked hard, typically at backbreaking labor, to build new lives. They raised a generation of children who succeeded in their own right and contributed in various ways to their community and nation. As they established new roots and adopted new ways, congregating largely in north Oaklands vibrant and bustling Temescal neighborhood, these Italian Americans also nurtured their Old Country customs and traditionsmany of which, along with rare glimpses of bygone days, are portrayed in this charming trip through time.
Oakland, the other city by the bay, was a magnet for Italian immigrants in the early decades of the 20th century. Some relocated from San Francisco after the devastating 1906 earthquake and fire; many more came to Oakland predominantly from Italy's northern regions of Piedmont, Liguria, and Lombardy in search of opportunity and prosperity. These pioneers worked hard, typically at backbreaking labor, to build new lives. They raised a generation of children who succeeded in their own right and contributed in various ways to their community and nation. As they established new roots and adopted new ways, congregating largely in north Oakland's vibrant and bustling Temescal neighborhood, these Italian Americans also nurtured their Old Country customs and traditions--many of which, along with rare glimpses of bygone days, are portrayed in this charming trip through time.
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
The first cookbook from this little-known region of Italy celebrates the richness of the region's landscape and the allure of its cuisine, featuring recipes for easily accessible, fresh-from-the-garden Italian food from a Calabrian native.
From a true connoisseur, an introduction to the genuine flavors of Italy with 120 recipes rooted in centuries-old traditions: “Magnifico.” —Booklist From the bright notes of fresh olive oil to the hearty warmth of slow-cooked ragú, Rolando Beramendi, importer and connoisseur of the finest ingredients from Italy, has crafted a perfect guide to authentic Italian food. Unlike many Italian cookbooks, Autentico goes far beyond pasta. In a world of culinary shortcuts, adulteration, misleading labeling, and mass production of seemingly “authentic” food, this culinary archaeologist, innovator, and cooking teacher has kept centuries-old traditions alive. That’s authentic! Rolando details how to make classic dishes from Spaghetti Cacio e Pepe to Risotto in Bianco and Gran Bollito Misto as they are meant to be—not the versions that somehow became muddled as they made their way across the globe. Among the 120 recipes, you’ll find Baked Zucchini Blossoms filled with sheep’s milk ricotta; Roast Pork Belly with Wild Fennel; Savoy Cabbage Rolls made with farro and melted fontina; Orecchiette with Sausage and Broccoli Rabe; Risotto with Radicchio; and a Lamb Stew with ancient Spice Route flavors that have roots in the times of Marco Polo and could have been served to the de’ Medici during the Renaissance. And of course, there are dolci (desserts): Summer Fruit Caponata, Meringata with Bitter Chocolate Sauce, and a simple, moist, and succulent Extra Virgin Olive Oil Cake. Colored by the choicest ingredients from the shores of Italy and beyond, the pages of Autentico offer a rich taste of the Italy’s history, brought to life in the modern kitchen. “Great information about the basics, from deciphering important labels like DOP and IGP, to explicit instructions for the selection, use, and care of anchovies, capers, garlic, and other ingredients.”—Booklist “Rolando tantalizes us with everything from vegetable-friendly contorni to fruit-forward, rustic desserts. Autentico is bellissimo!” —David Lebovitz, author of My Paris Kitchen Includes color photos and a foreword by Ina Garten
An authentic guide to the festive, mouthwatering sweets of Southern Italy, including regional specialties that are virtually unknown in the US, as well as variations on more popular desserts such as cannoli, biscotti, and gelato. As a follow-up to her acclaimed My Calabria, Rosetta Costantino collects 75 favorite desserts from her Southern Italian homeland, including the regions of Basilicata, Calabria, Campania, Puglia, and Sicily. These areas have a history of rich traditions and tasty, beautiful desserts, many of them tied to holidays and festivals. For example, in the Cosenza region of Calabria, Christmas means plates piled with grispelle (warm fritters drizzled with local honey) and pitta 'mpigliata (pastries filled with walnuts, raisins, and cinnamon). For the feast of Carnevale, Southern Italians celebrate with bugie ("liars"), sweet fried dough dusted in powdered sugar, meant to tattle on those who sneak off with them by leaving a wispy trail of sugar. With fail-proof recipes and information on the desserts' cultural origins and context, Costantino illuminates the previously unexplored confectionary traditions of this enchanting region.
This book explores the relation between democracy and industrialization in United States history. Over the course of the 1930s, the political center almost disappeared as the Democratic New Deal became the litmus test of class, with blue collar workers providing its bedrock of support while white collar workers and those in the upper-income levels opposed it. By 1948 the class cleavage in American politics was as pronounced as in many of the Western European countries-such as France, Italy, Germany, or Britain-with which we usually associate class politics. Working people created a new America in the 1930s and 1940s which was a fundamental departure from the feudalistic and hierarchical America that existed before. They won the political rights of American citizenship which had been previously denied them. They democratized labor-capital relations and gained more economic security than they had ever known. They obtained more economic opportunity for them and their children than they had ever known and they created a respect for ethnic workers, which had not previously existed. In the process, class politics re-defined the political agenda of America as-for the first time in American history-the political universe polarized along class lines. Eric Leif Davin explores the meaning of the New Deal political mobilization by ordinary people by examining the changes it brought to the local, county, and state levels in Pittsburgh, Allegheny County, and Pennsylvania as a whole.
Now a Netflix series New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more. A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters. In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements--Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food--and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin's own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes--and dozens of variations--to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you'll ever need. With a foreword by Michael Pollan.
