Franny's

Franny's

Author: Andrew Feinberg

Publisher: Artisan Books

Published: 2013-01-01

Total Pages: 378

ISBN-13: 1579654649

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The owners of Franny's restaurant in Brooklyn offer simple, modern Southern Italian recipes including Roasted Romano Beans With Calabrese Olives, Linguine With Meyer Lemon, Marinated Artichokes, Baked Sausage and Polenta, and Bucatini alla Puttanesca.


Italian American

Italian American

Author: Angie Rito

Publisher: Clarkson Potter

Published: 2021-10-26

Total Pages: 321

ISBN-13: 0593138007

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IACP AWARD FINALIST • Reimagine Italian-American cooking, with more than 125 recipes rich with flavor and nostalgia from the celebrated husband-and-wife chef team of Michelin-starred Don Angie in New York City. “Every bit of warmth and hospitality that you feel when you walk into Don Angie pours out of every page of this magical book.”—Michael Symon ONE OF THE BEST COOKBOOKS OF THE YEAR: New York Post, Minneapolis Star Tribune, Food52, Epicurious, Taste of Home The words “red sauce” alone conjure images of an Italian-American table full of antipasti, both hot and cold, whisked off to make room for decadent baked pastas topped with molten cheese, all before a procession of chicken parm or pork chops all pizzaiola—and we haven’t even gotten to dessert. It’s old-school cooking beloved by many and imbued with a deep sense of family. In Italian American, Angie Rito and Scott Tacinelli, the chefs of critically acclaimed Don Angie in New York City’s West Village, reinvigorate the genre with a modern point of view that proudly straddles the line between Italian and American. They present family classics passed down through generations side-by-side with creative spins and riffs inspired by influences both old and new. These comforting dishes feel familiar but are far from expected, including their signature pinwheel lasagna, ribs glazed with orange and Campari, saucy shrimp parm meatballs, and a cheesy, bubbling gratin of broccoli rabe and sharp provolone. Full of family history and recipes that will inspire a new generation, Italian American provides an essential, spirited introduction to an unforgettable way of cooking.


The Spicy Dehydrator Cookbook

The Spicy Dehydrator Cookbook

Author: Michael Hultquist

Publisher:

Published: 2018-01-09

Total Pages: 194

ISBN-13: 1624145027

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How to make your own spice blends from dehydrated chilies, as well as how to make hot sauce leathers and extra flavourful jerky. The book also teach you fresh, new ways to utilize a dehydrator, for delicious soups, hot sauces and meals in a jar


Lidia's Italy

Lidia's Italy

Author: Lidia Matticchio Bastianich

Publisher: Knopf

Published: 2010-08-18

Total Pages: 386

ISBN-13: 0307767566

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Featuring 140 mouthwatering new recipes, a gastronomic journey of the Italian regions that have inspired and informed Lidia Bastianich's legendary cooking. For the home cook and the armchair traveler alike, Lidia's Italy offers a short introduction to ten regions of Italy—from Piemonte to Puglia—with commentary on nearby cultural treasures by Lidia's daughter Tanya, an art historian. · In Istria, now part of Croatia, where Lidia grew up, she forages again for wild asparagus, using it in a delicious soup and a frittata; Sauerkraut with Pork and Roast Goose with Mlinzi reflect the region’s Middle European influences; and buzara, an old mariner’s stew, draws on fish from the nearby sea. · From Trieste, Lidia gives seafood from the Adriatic, Viennese-style breaded veal cutlets and Beef Goulash, and Sacher Torte and Apple Strudel. · From Friuli, where cows graze on the rich tableland, comes Montasio cheese to make fricos; the corn fields yield polenta for Velvety Cornmeal-Spinach Soup. · In Padova and Treviso rice reigns supreme, and Lidia discovers hearty soups and risottos that highlight local flavors. · In Piemonte, the robust Barolo wine distinguishes a fork-tender stufato of beef; local white truffles with scrambled eggs is “heaven on a plate”; and a bagna cauda serves as a dip for local vegetables, including prized cardoons. · In Maremma, where hunting and foraging are a way of life, earthy foods are mainstays, such as slow-cooked rabbit sauce for pasta or gnocchi and boar tenderloin with prune-apple Sauce, with Galloping Figs for dessert. · In Rome Lidia revels in the fresh artichokes and fennel she finds in the Campo dei Fiori and brings back nine different ways of preparing them. · In Naples she gathers unusual seafood recipes and a special way of making limoncello-soaked cakes. · From Sicily’s Palermo she brings back panelle, the delicious fried chickpea snack; a caponata of stewed summer vegetables; and the elegant Cannoli Napoleon. · In Puglia, at Italy’s heel, where durum wheat grows at its best, she makes some of the region’s glorious pasta dishes and re-creates a splendid focaccia from Altamura. There’s something for everyone in this rich and satisfying book that will open up new horizons even to the most seasoned lover of Italy.


Cooking with Shereen from Scratch

Cooking with Shereen from Scratch

Author: Shereen Pavlides

Publisher: Page Street Publishing

Published: 2021-07-13

Total Pages: 358

ISBN-13: 1645673057

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Be a Rock Star in Your Kitchen with Home-cooked Meals from Scratch! Shereen Pavlides, of the mega-viral brand Cooking With Shereen, has garnered millions of fans across her platforms thanks to her affectionate personality and her confidence-building approach to cooking from scratch. Now, in her debut cookbook, she’s bringing all that knowledge right to your kitchen. Through 60 impressive recipes, Shereen shows you that it’s possible to make the best food you’ve ever tasted without depending on frozen, precooked or store-bought ingredients—and without spending all day cooking. With meals for every occasion, from weeknight dinners to show-stopping parties (and everything in-between), you can roll up your sleeves and dig into the likes of: Pecan-Crusted Pork Tenderloin with Rosemary Brown Butter Restaurant-Style Crab Cakes with Sriracha Rémoulade Baba Ganoush with Housemade Pita Sesame Salmon with Sweet Jalapeño Udon Noodles Gruyère and Thyme Popovers Cypriot Cinnamon Potatoes with Dill Yogurt Asian-Style Coconut Broccoli Spanakopita Triangles Shanghai Chicken Salad with Sesame Ginger Vinaigrette Whether you’re new to cooking, or just looking to up your game, donta you worry—Shereen’s got you covered.


Eat

Eat

Author: Nigel Slater

Publisher: Ten Speed Press

Published: 2014-09-30

Total Pages: 647

ISBN-13: 1607747278

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Britain's foremost food writer returns with a deliciously simple collection of over 600 ideas for satisfying meals that are quick and easy to get to the table. In this little book of fast food, Nigel Slater presents a wholly enjoyable ode to those times when you just want to eat. Pairing more than 600 ideas for deliciously simple meals with the same elegant prose and delightful photography that captivated fans of Tender, Ripe, and Notes from the Larder, Eat is bursting with recipes that are easy to get to the table, oftentimes in under an hour: a humble fig and ricotta toast; sizzling chorizo with shallots and potatoes; a one-pan Sunday lunch. From quick meals to comfort food, Nigel Slater has crafted a charming, inspired collection of simple food—done well.


Modern Comfort Food

Modern Comfort Food

Author: Ina Garten

Publisher: Clarkson Potter

Published: 2020-10-06

Total Pages: 258

ISBN-13: 080418707X

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#1 NEW YORK TIMES BESTSELLER • A collection of all-new soul-satisfying dishes from America’s favorite home cook! ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times Book Review, Food Network, The Washington Post, The Atlanta Journal-Constitution, Town & Country In Modern Comfort Food, Ina Garten shares 85 new recipes that will feed your deepest cravings. Many of these dishes are inspired by childhood favorites—but with the volume turned way up, such as Cheddar and Chutney Grilled Cheese sandwiches (the perfect match for Ina’s Creamy Tomato Bisque), Smashed Hamburgers with Caramelized Onions, and the crispiest hash browns that are actually made in a waffle iron! There are few things more comforting than gathering for a meal with the ones you love, especially when dishes like Cheesy Chicken Enchiladas are at the center of the table. Old-fashioned crowd pleasers like Roasted Sausages, Peppers, and Onions are even more delicious and streamlined for quick cleanup. For dessert? You'll find the best Boston Cream Pie, Banana Rum Trifle, and Black and White Cookies you’ll ever make. Home cooks can always count on Ina’s dependable, easy-to-follow instructions, with lots of side notes for cooking and entertaining—it’s like having Ina right there beside you, helping you all the way. From cocktails to dessert, from special weekend breakfasts to quick weeknight dinners, you’ll find yourself making these cozy and delicious recipes over and over again.


The Spicy Food Lovers’ Cookbook

The Spicy Food Lovers’ Cookbook

Author: Michael Hultquist

Publisher: Page Street Publishing

Published: 2018-10-16

Total Pages: 196

ISBN-13: 1624146392

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Spice-Packed Dishes for Sizzling Flavor at Every Meal Calling all chiliheads! Become a master of spice with these 75 easy recipes for big, bold flavor. Mike Hultquist, creator of the blog Chili Pepper Madness and author of The Spicy Dehydrator Cookbook, takes you head first into the wide world of all things spicy. Explore peppers, like poblanos, jalapeños and cayennes, along with spice blends, hot sauces and more. As you cook your way through exciting, spice-rich cuisines like Mexican, Italian and Indian, you’ll discover how simple it is to layer pepper varieties and spices for incredible depth of flavor. Learn how to achieve just the right amount of zing, whether mild, medium or sizzling. For a memorable meal that’s low on heat, try Sweet-Chili Glazed Bacon-Wrapped Pork Tenderloin, which mixes sweet red pepper jam with your favorite hot sauce. Bring it up a notch with Shrimp in Fiery Chipotle-Tequila Sauce, which blends deep chipotle flavor with a kick of serrano pepper. If it’s mouth-numbing spice you’re after, go for the All-the-Way Arrabiata, a satisfying pasta dish amped up with pepper infused olive oil and whole ghost peppers. With stews for your slow cooker, burgers for the grill, and eggs for the skillet, it’s easy to enjoy an amazing array of spicy dishes, all day, every day.


Lidia's Italian-American Kitchen

Lidia's Italian-American Kitchen

Author: Lidia Matticchio Bastianich

Publisher: Knopf

Published: 2010-08-18

Total Pages: 464

ISBN-13: 030776754X

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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.


Daniel-François-Esprit Auber

Daniel-François-Esprit Auber

Author: Robert Ignatius Letellier

Publisher: Cambridge Scholars Publishing

Published: 2010-10-12

Total Pages: 420

ISBN-13: 1443825972

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Daniel-François-Esprit Auber (1782-1871), the composer of La Muette de Portici (1828) and Fra Diavolo (1830), was once regarded as one of the great figures of music, a staple of the operatic repertoire in France, and indeed around the world. It is now almost impossible to understand the extent of his once universal fame, his influence on contemporary composers. His operas were in the theatre repertories of the world until the 1920s, and innumerable arrangements of them were published and sold everywhere. The ubiquity of his overtures—Masaniello, Fra Diavolo, The Bronze Horse, The Black Domino, The Crown Diamonds—once as popular as those of Rossini and Suppé, and the influence of his melodies and dance rhythms on piano and instrumental music, and on Romantic comic opera, was overwhelming. In his operas Auber avoided any excess in dramatic expression; all emotion and expressiveness, any vivid depiction of local milieu, were realized within his discreetly nuanced tones, always stamped with a Parisian elegance. His operas were loved in his native France until the years before the First World War, with Fra Diavolo and Le Domino noir last performed at the Opéra-Comique in 1909. Auber’s career was a record of this success and appreciation. His appointment to the Institute (1829) was followed by other prestigious posts: as Director of Concerts at Court (1839), director of the Paris Conservatoire (1842), Musical Director of the Imperial Chapel (1852), and Grand Officer of the Légion d’Honneur (1861). During his lifetime, six biographies appeared contemporaneously, with another six appearing posthumously in the period up to 1914. In the late nineteenth and early twentieth centuries, however, reactions to Wagner, Impressionism and the Neo-Classicism of the Ballet Russe resulted in a growing lack of interest in the ancient traditions of opéra-comique, with its charming plots, melodic directness and rhythmic élan. Boieldieu, Hérold, Adam and Auber were relegated to the dustbin of history. Only in Germany did the genre continue to flourish; Auber’s most enduring work is still performed there. His death in pitiful conditions during the Siege of Paris (1871), in the city he always loved, marked the end of an era. Auber now occupies a shadowy niche in the general consciousness as the name of the metro station nearest the Palais Garnier, and remains unknown and neglected (apart of course from Fra Diavolo), although his impact on the nineteenth-century operatic theatre was just as great as Rossini’s. The time has surely come for Auber’s life and work, especially in association with his life-long collaborator Eugène Scribe (1791-1861)—master dramatist and supreme librettist, a determining force in the history of opera—to be reassessed. Perhaps then the world will begin to hear more of Auber’s elegant gracious, life-affirming music, written to Scribe’s words. The aim of the present study is to offer an overview of the life and work of Auber by close examination of his forty operas, with consideration of origins, casting, plot, analysis of dramaturgy and musical style, and reception history. This is presented in the context of Auber's relationship to the dominant genres of early nineteenth century French culture, opéra comique and grand opéra. The three evolving periods of Auber's unique involvement with opéra comique are of principal concern. This analysis of the operas is made in the context of Auber's crucial working relationship with Scribe, who provided 38 of his libretti. Their cooperation is unique and of great importance on several literary, musical and cultural levels. The nature of their interaction and personal friendship is assessed by a translation of the extant correspondence between them, some 80 letters that have not appeared in English before. The presentation of each opera is illustrated by musical examples from all the scores, prints from the complete works of Scribe and other theatrical memorabilia. The study also contains bibliographies of Auber’s works and their contemporary arrangements, studies of Auber’s and Scribe’s life and work, their artistic and historical milieux, and a discography.