La Vera Cucina Italiana
Author: Donaldo Soviero
Publisher: Wiley
Published: 1991
Total Pages: 317
ISBN-13: 9780026125703
DOWNLOAD EBOOKExplains the fundamentals of Italian cooking and offers more than 200 recipes for classic Italian dishes
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La Vera Cucina Italiana
Author: Grayson Martello-Livingston
Publisher:
Published: 2021-01-31
Total Pages:
ISBN-13: 9781034366850
DOWNLOAD EBOOKThis 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.
Pasta
Author: Silvano Serventi
Publisher: Columbia University Press
Published: 2002-11-06
Total Pages: 465
ISBN-13: 0231519443
DOWNLOAD EBOOKRanging 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!
Roma
Author: Julia della Croce
Publisher: Chronicle Books
Published: 2004-03
Total Pages: 194
ISBN-13: 9780811823524
DOWNLOAD EBOOK"The region of Latium and Rome, its capital city, are rich in culinary traditions ... In Roma, noted cookbook author Julia della Croce reveals the diverse foodways of Rome and its five provinces, Latina, Frosinone, Rieti, Viterbo, and Rome"--Front flap.
Everybody Eats There
Author: William Stadiem
Publisher: Artisan Books
Published: 2007-01-01
Total Pages: 388
ISBN-13: 9781579653224
DOWNLOAD EBOOKIf you love restaurants and you love to travel, this book will be your bible! From the private tatami rooms at Ten-Ichi in Tokyo to the sidewalk tables at Da Silvano in New York City, EVERYBODY EATS THERE: Inside the World's Legendary Restaurants by William Stadiem and Mara Gibbs is the ultimate tour of the liveliest, most beautiful, most delicious, most glamorous, most exclusive 100 restaurants on earth-and how they got that way. Stadiem and Gibbs reveal the mystique and excitement of the world's most fabulous eateries that are packed with A-listers every night. Funny, acerbic, totally in-the-know, EVERYBODY EATS THERE is part travelogue, part social commentary to give readers the real inside dish. Dine topless with Pamela Anderson in St. Tropez, share roast suckling pig with Bill Clinton in Madrid, eat the best Italian food on earth in San Paolo, party with The Stones in Tokyo, join the Joint Chiefs of Staff in a Wild West saloon and get picked up by Warren Beatty in Los Angeles. EVERYBODY EATS THERE weaves together lavish celebrity stories and incisive biographies of the famed chefs and restaurateurs with descriptions of the food that will whet appetites and jump-start plans for future dining excursions. Stadiem and Gibbs-with their discerning palates and social antennae-tell us what to eat, what to wear and how to behave once we make it in. Most guidebooks are about one city, or one country, and overload you with bad choices. EVERYBODY EATS THERE looks at restaurants as one global food club. And we're invited to join in. The result-an engrossing read on the history of modern dining. Read how: Al Capone embraces JOE'S STONE CRAB in Miami as his favorite dining spot Henri Soule jumps ship after the 1939 World's Fair and invents Manhattan snob French cuisine at LE PAVILION Ernest Hemingway turns readers into foodies by mythologizing CASA BOTIN in Madrid and HARRY'S BAR in Venice Hairdresser Michael Chow opens the first MR CHOW in London during the swinging sixties. It was architecturally famous for its firehouse staircase for looking up miniskirts DAVE in Paris pushes the envelope of snob appeal by serving take-out level Chinese fare to the world's chic-est crowd Princess Diana anoints SAN LORENZO as London's royal trattoria Alice Waters builds a special bathroom for future presidential hopeful Hillary Clinton at CHEZ PANISSE And much, much more! The dream tour, EVERYBODY EATS THERE reveals the juiciest details from the backstories to the back rooms, from what's on the menus to what's even better off, from the glamorous (and sometimes scandalous) clientele to the high-powered chefs. And now, we can be a part of this international delight of food, fun and fame!
Sauces & Shapes: Pasta the Italian Way
Author: Oretta Zanini De Vita
Publisher: W. W. Norton & Company
Published: 2013-10-14
Total Pages: 424
ISBN-13: 0393241513
DOWNLOAD EBOOKWinner 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.
Lidia's Italian-American Kitchen
Author: Lidia Matticchio Bastianich
Publisher: Knopf
Published: 2001-10-23
Total Pages: 464
ISBN-13: 037541150X
DOWNLOAD EBOOKFrom 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.
Veneto
Author: Julia della Croce
Publisher: Chronicle Books
Published: 2003-07
Total Pages: 176
ISBN-13: 9780811823500
DOWNLOAD EBOOKSauces and condiments - Appetizers and snacks - Soup, pasta and rice - Polenta - Vegetable side dishes - Sweets.
Umbria
Author: Julia della Croce
Publisher: Chronicle Books
Published: 2003-03
Total Pages: 186
ISBN-13: 9780811823517
DOWNLOAD EBOOKBreads - Appetizers, snacks and condiments - Soups and pasta - Recipes with meat and fish - Vegetables and side dishes - Sweets.
The Portable Italian Mamma
Author: Laura Mosiello
Publisher: Simon and Schuster
Published: 2009-02-18
Total Pages: 141
ISBN-13: 1440520399
DOWNLOAD EBOOKYouÆre 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.
