The Food of Italy


Author: Waverley Root
Publisher: Vintage
ISBN: N.A
Category: Cooking
Page: 750
View: 6690

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Line drawings and maps supplement this study of the preparation, harvesting, and consumption of food in Italy

The Food Of Italy


Author: Claudia Roden
Publisher: Random House
ISBN: 1409015491
Category: Cooking
Page: 432
View: 8092

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Like Elizabeth David, Claudia Roden can write about anything. Whether it's Middle Eastern, Spanish or Italian food, she is the cook to turn to. She is world renowned for her classic books like Arabesque and the Book of Jewish Food. These draw on her Egyptian Jewish roots so it's no wonder Middle Eastern chefs like Ottolenghi are among her biggest fans. But it is interesting to see that Russell Norman of Polpo cites Food of Italy as his favourite cookbook. Polpo is very cool, very modern, very Italian and yet still Claudia Roden's classic is his go-to cookbook. Food of Italy was first published 25 years ago next year. But the recipes are so fresh yet timeless they are hard to date. For this edition she has updated over 30% of the recipes to fit modern tastes with new inclusions like farro salad and burrata. The book is structured by region. So you get the glorious tomato and aubergine dishes of Sicily; the classically Roman dishes like salty meat and fried vegetables, and rich Tuscan stews and soups, and so on. With over 300 short recipes it is an incredible repertoire, and it is completely approachable for home cooks. This fully illustrated edition includes recipe photos as well as local Italy scenes. This is the first time it has had photos since it was originally published.

Food of Italy


Author: Sophie Braimbridge
Publisher: Allen & Unwin
ISBN: 9781740454643
Category: Cookery, Italian
Page: 296
View: 7862

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An introduction to one of the world's great cuisines that looks both at the country and its traditions as well as the recipes, from well-known to exotic regional specialties. Color photographs throughout

Claudia Roden's the Food of Italy

Region by Region
Author: Claudia Roden
Publisher: Steerforth Italia
ISBN: 9781586420628
Category: Cooking
Page: 256
View: 3955

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The search for the "authentic" Italian cookbook ends here, with more than three hundred tempting recipes culled from the author's years of travel in the world's food mecca. Reprint.

Al Dente

A History of Food in Italy
Author: Fabio Parasecoli
Publisher: Reaktion Books
ISBN: 1780232969
Category: Cooking
Page: 384
View: 5231

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Spaghetti with meatballs, fettuccine alfredo, margherita pizzas, ricotta and parmesan cheeses—we have Italy to thank for some of our favorite comfort foods. Home to a dazzling array of wines, cheese, breads, vegetables, and salamis, Italy has become a mecca for foodies who flock to its pizzerias, gelateries, and family-style and Michelin-starred restaurants. Taking readers across the country’s regions and beyond in the first book in Reaktion’s new Foods and Nations series, Al Dente explores our obsession with Italian food and how the country’s cuisine became what it is today. Fabio Parasecoli discovers that for centuries, southern Mediterranean countries such as Italy fought against food scarcity, wars, invasions, and an unfavorable agricultural environment. Lacking in meat and dairy, Italy developed foodways that depended on grains, legumes, and vegetables until a stronger economy in the late 1950s allowed the majority of Italians to afford a more diverse diet. Parasecoli elucidates how the last half century has seen new packaging, conservation techniques, industrial mass production, and more sophisticated systems of transportation and distribution, bringing about profound changes in how the country’s population thought about food. He also reveals that much of Italy’s culinary reputation hinged on the world’s discovery of it as a healthy eating model, which has led to the prevalence of high-end Italian restaurants in major cities around the globe. Including historical recipes for delicious Italian dishes to enjoy alongside a glass of crisp Chianti, Al Dente is a fascinating survey of this country’s cuisine that sheds new light on why we should always leave the gun and take the cannoli.

Food in Italy


Author: Claudia Gaspari
Publisher: Rourke Publishing Group
ISBN: 9780866253420
Category: Social Science
Page: 32
View: 1377

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Surveys food products, customs, and preparation in Italy, describing regional dishes, cooking techniques, and recipes for a variety of meals.

Fagioli

The Bean Cuisine of Italy
Author: Judith Barrett
Publisher: Rodale
ISBN: 9781579547240
Category: Cooking
Page: 288
View: 4529

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One of the most basic staples of food across the world, and especially in Italy, is the bean, an essential source of protein highlighted in a collection of 124 authentic Italian recipes, complete with an in-depth ingredient guide. 25,000 first printing.

Food of North Italy

Authentic Recipes from Piedmont, Lombardy, and Valle d'Aosta
Author: Luigi Veronelli
Publisher: Tuttle Publishing
ISBN: 1462909760
Category: Cooking
Page: 120
View: 9515

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Bordered on the northwest by France and on the south by the Liuria region, the Piedmont, Lombardy, and Valle d' Acosta regions in northwest Italy are home not only to some of Italy's finest sceneries but also to some of the country's tastiest food. In addition to rich, sophisticated dishes, there are examples of country cooking, such as zabaglione (an egg yolk, sugar, and marsala dessert) and monte bianco (a chestnut dessert). Sample also some of the finest Italian red wines, Barolo, Barbaresco, Barbera and one of the world's best known sparklers, Asti Spumante. This unique collection of over 50 recipes, with stunning photography and fascinating insights into the region, make The Food of North Italy the perfect cookbook for lovers of Italian food.

The Food of Southern Italy


Author: Carlo Middione
Publisher: William Morrow & Company
ISBN: 9780688050429
Category: Cooking
Page: 330
View: 2242

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Gathers recipes originating from the regions of Southern Italy and includes instructions for preparing dishes such as the Three Virtues Soup, Fiery Macaroni, and Roast Quail with Pomegranates

Biba's Taste of Italy

Recipes from the Homes, Trattorie and Restaurants of Emilia-Romagna
Author: Biba Caggiano
Publisher: Harper Collins
ISBN: 0688158153
Category: Cooking
Page: 416
View: 6221

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"There has not been one single day since I have left Bologna in 1960 that I have not yearned for and lusted after the food of Emilia-Romagna. That food is part of my heritage and culture. After twenty-five years of cooking professionally, I can truly say that the food of my region has been a constant source of inspiration in all I have done." Join author, cooking show host, and restaurateur Biba Caggiano on her journey back to her beloved region in Biba's Taste of Italy.Located in one of Italy's most prosperous northern regions, Emilia-Romagna has given the world a cuisine that is a luscious as it is refined: succulent seafood dishes from the Adriatic waters; hearty, long-simmered ragÙs; and rich pasta shaped into tortellini, anolini, and lasagna. With Biba, dicover the place that's home to so much of what we've come to love in Italian food: prosciutto di Parma, Modena's aged balsamic vinegar, mortadella, and perhaps the world's greatest cheese, Parmigiano-Reggiano. Featuring more than 250 recipes, from antipasti to desserts, Biba introduces the vibrant food of her childhood: homestyle dishes and authentic recipes from humble trattorie and family-run restaurants. You'll learn how to make Tagliatelle with Bolognese RagÙ; Eggplant Parmigiano that combines the salty-sweet flavors of Parma ham and Bolognese sausage; earthy, bread-thickened soups; Potato and Ricotta Gnocchi; and irresistible seafood risotto. Of course, the symbol Emilia-Romagna cooking -- stuffed pasta -- is here in all its glory with recipes for Ricotta and Goat Cheese Tortellini, Butternut Squash Tortellini, and Anolini in Broth, and so many more. From the region's coastal towns and villages, Biba shares the simply prepared seafood dishes of the local trattoric -- Clams with Garlic and Cile Pepper and Baked Halibut with Potatoes, plus the simple tastes of grilling shellfish with olive oil, lemon juice, and herbs. In the same rustic spirit, you will also find Roasted Stuffed Breast of Veal, Braised Veal Shanks, and succulent Breaded Lamb Chops. Biba's frequent family visits to Bologna evoke childhood memories of growing up in this food-lover's paradise, and reaffirms that the kitchen remains the heart and soul of Italian homes. Bib's Taste of Italy is more than a collection of recipes. It is also a travel guide with all the names and addresses of her favorite trattorie and restaurants where her favorite dishes can be found. Join Biba as she returns to Emilia-Romagna in Biba's Taste of Italy. It's a trip you will take again and again in your own kitchen.

Food Culture in Italy


Author: Fabio Parasecoli
Publisher: Greenwood Publishing Group
ISBN: 9780313327261
Category: Cooking
Page: 229
View: 3336

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Looks at how Italians view food in everyday life, discussing cultural and social aspects as well as health issues.

Kaffee oder Das Aroma der Liebe


Author: Anthony Capella
Publisher: Rowohlt Verlag GmbH
ISBN: 3644440611
Category: Fiction
Page: 592
View: 6944

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London, 1896: Der Dandy Robert Wallis lebt vom Geld seines Vaters, amüsiert sich mit Prostituierten und verbringt seine Zeit am liebsten im Café. Eines Tages lernt er dort den erfolgreichen Kaffeehändler Samuel Pinter kennen, der den verkannten Poeten engagiert. Er soll eine universelle Sprache für die Aromen des Kaffees finden. Robert ist zunächst wenig begeistert. Doch dann trifft er Pinters attraktive Tochter Emily. Und Robert Wallis erhält einen ersten Geschmack davon, wie bitter und wie süß die Liebe sein kann ... «Der Roman bietet glänzende Unterhaltung ... Leichthändig, souverän, mit viel Witz und Sinnlichkeit erzählt.» (NDR Kultur) «Die überraschenden Wendungen der Geschichte und die authentische Liebesgeschichte dürften aus dem Buch einen Publikumsrenner machen.» (Publishers Weekly) «Eine temporeiche Lektüre, vorangetrieben von Capellas meisterhaften Charakterisierungen.» (Kirkus Reviews)

Wagamama

Rezepte aus der Nudelbar
Author: N.A
Publisher: N.A
ISBN: 9783884727232
Category:
Page: 192
View: 4670

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!Comida! Eine kulinarische Reise durch Spanien


Author: Paul Richardson
Publisher: ebook Berlin Verlag
ISBN: 3827071992
Category: Travel
Page: 352
View: 8444

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Ob die mediterrane Küche der Küstenregionen, die einfachen Mahlzeitender Schafhirten in den Bergen oder Fast Food und Haute Cuisine in den quirligen Städten - Paul Richardsons atmosphärischer und informativer Reisebericht zeigt, dass spanische Küche mehr zu bieten hat als Paella, Gazpacho und Sangría. Ein Jahr lang reiste Richardson quer durchs Land, half bei der Olivenernte in Jaén und der matanza, dem traditionellen Schweineschlachten, in Caceres, besuchte Starköche wie Ferran Adrià an der Costa Brava, aber auch unbekannte Restaurants mit regionalen Spezialitäten.Gespickt mit vielen Insidertipps, interessanten Informationen zu Kultur und Geschichte und einem umfangreichen Adressteil ist dies ein einzigartiger Reiseführer durch Spanien und seine Küche.

The Food of Spain


Author: Claudia Roden
Publisher: Penguin UK
ISBN: 0241961130
Category: Travel
Page: 512
View: 1935

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Discover Spain's culture and cuisine Claudia Roden has spent five years researching and writing about the food of Spain, resulting in this definitive, passionate and evocative cookbook which takes in the different regions and looks at the history, the people and the culture at the heart of this country, and at that which binds it all together - the delicious food and recipes passed down through generations. From simple, rustic tapas and delicately flavoured soups, to elaborate celebratory dishes served on silver platters and cakes and desserts each with a story to tell, this is the book about Spain to learn from and to cook from.

The Oxford Companion to Italian Food


Author: Gillian Riley
Publisher: Oxford University Press
ISBN: 0198606176
Category: Cooking
Page: 637
View: 1762

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A comprehensive food reference covers all aspects of the history and culture of Italian cuisine, including dishes, ingredients, cooking methods, implements, regional specialties, the appeal of Italian cuisine, and outside culinary influences.

The Italian-American Cookbook


Author: John Mariani,Galina
Publisher: ReadHowYouWant.com
ISBN: 1458753883
Category:
Page: 764
View: 5842

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Italian-American dishes are what we crave and what we make, what we order and what we wax rhapsodic about. The last century has seen hundreds of inspired new dishes take their place at the table alongside traditional preparations, resulting in a cuisine that is as current as it is classic. At last, here is the place to look for the tastiest and most definitive renderings of Shrimp Fra Diavolo, Steak Florentine, Pasta alla Primavera, Linguine with Clam Sauce, Spinach with Pignol is, Tiramisu, and all the other treasures of the Italian-American table. In these pages, America's premier restaurant critic, John Mariani, and his wizard-in-the-kitchen wife, Galina Mariani, update and perfect all the classics in lighter, less creamy-and-cheesy versions made with the freshest of ingredients. The Marian is make a convincing case that Italian-American cooking, far from being a watered-down version of Italian cookery, is a full-fledged cuisine in its own right. In fact, as they show in a fascinating introduction, many elements of Italian cuisine in Italy today are actually imports from the Italian-American repertoire. In 250 recipes, they reveal not only how glorious that repertoire is but also how its basic elements may be used in innovative new ways - in a Risotto with Apples and Saffron, for example, or a Pork Roast with Fennel. This is a feast of food, from antipasti and soups through pastas and pizzas all the way to dessert, and also of history and folklore, in the dozens of sidebars and archival photographs that bring to life the family restaurants and home kitchens where these magnificent ethnic dishes are prepared and enjoyed.

The Cooking of Italy


Author: Matthew Locricchio
Publisher: Marshall Cavendish
ISBN: 9780761412151
Category: Cooking
Page: 72
View: 8840

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Introduces the different culinary regions of Italy through recipes adapted for young chefs and discusses the basics of food handling and kitchen safety.