southern italian farmers table authentic recipes and local lore from tuscany to sicily

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Southern Italian Farmer S Table

Author : Matthew Scialabba
ISBN : 9780762785926
Genre : Cooking
File Size : 76. 78 MB
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The Southern Italian Farmer’s Table is a sumptuously illustrated cookbook featuring authentic recipes from over thirty agriturismi (working family farms that provide room & board to travelers) in central and southern Italy, where the cuisine served epitomizes the farm-fresh movement underway in the United States, the UK, and beyond.

Italian Farmer S Table

Author : Matthew Scialabba
ISBN : 9780762785537
Genre : Cooking
File Size : 46. 55 MB
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The Italian Farmer’s Table is a sumptuously illustrated cookbook featuring authentic recipes from over thirty agriturismi (working family farms that provide room & board to travelers) in northern Italy, where the cuisine served epitomizes the farm-fresh movement underway in the United States, the UK, and beyond. Visitors to agriturismi, who come from all over Europe and North America, indulge in such delights as fresh ricotta cheese made the same morning, prosciutto from free-range pigs, and organic vegetables picked minutes before serving. Professional chefs who are fluent in Italian, Matteo and Melissa have transcribed more than 150 authentic northern Italian recipes from these family farms—few of which are found in cookbooks available outside of Italy. Full-color photographs and anecdotes about the farms and their residents bring Italy’s glorious countryside to life and complement such recipes as Onion Tarts, Fried Butternut Squash Ravioli, Piemontese Beef Stew, and Goat Cheese Gnocchi with Walnut Butter. All recipe ingredients are given in both U.S. and metric measurements.

Cook Italy

Author : Katie Caldesi
ISBN : 1906868190
Genre : Cooking
File Size : 52. 30 MB
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"Katie's excellent book includes ingredient lists and 400 fraditional recipes. She highlights distinctive dishes from Italy's 20 different regions and reveals practical secrets for risotto, meats and gnocehi."---BBC Good Food Magazine As any fan of Italian cuisine will know, each region within Italy is fiercely proud of its unique recipes and cooking techniques. From Tuscany's signature Ribollita (Tuscan Layered Bean and Bread Soup) to the delicious Sicilian Sarde a Beccafico (Stuffed Sardines in Tomato Sauce), popular dishes have been shaped by centuries of tradition and define local identity, from the sun-drenched Mediterranean south to the landlocked, mountainous regions in the north. It is these local particularities and preferences---each evocative of people and place---that make Italian cuisine so rich and fascinating, and Katie Caldesi, with a uniquely impartial eye, has captured all its variety in this beautiful and comprehensive book. Katie is the perfect guide across Italy's culinary map---she has spent years traveling across the country, meeting home cooks and trattoria chefs and gathering authentic recipes and techniques that are distinctive and, at times, the proud and closely-guarded specialty of one village or town. Her 40 masterclasses on cooking techniques---such as making your own tortelloni, baking bread and pizza, and preparing Tuscan sausages---include secret tips that have been handed down through generations and are interwoven with essays on Italy's world-famous produce and fascinating stories on the local traditions that shape the food we know and love today. With several hundred recipes from all 20 Italian regions, including chapters on Pasta, Meat, Fish, Dolci, and Cheese, and featuring stunning travel photography, this is the definitive guide to discovering and cooking Italy's many gastronomic treasures. Katie has spent over 10 years teaching Italian cooking to students at every level and is the principal of La Cucina Caldesi---the only Italian cooking school in London. With her husband, Giancarlo, she owns the Caffe Caldesi in London and Caldesi in Campagna, a beautiful restaurant in Bray, England. Their TV series Return to Tuscany appeared on BBC2 in 2007, the same year a companion book was published. They are also the authors of Italian Mama's Kitchen and have two children, Giorgio and Flavio.

Molto Italiano

Author : Mario Batali
ISBN : 9780060734923
Genre : Cooking
File Size : 26. 52 MB
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"The trick to cooking is that there is no trick." ––Mario Batali The only mandatory Italian cookbook for the home cook, Mario Batali's MOLTO ITALIANO is rich in local lore, with Batali's humorous and enthusiastic voice, familiar to those who have come to know him on his popular Food Network programs, larded through about 220 recipes of simple, healthy, seasonal Italian cooking for the American audience. Easy to use and simple to read, some of these recipes will be those "as seen" on TV in the eight years of "Molto Mario" programs on the Food Network, including those from "Mediterranean Mario," "Mario Eats Italy," and the all–new "Ciao America with Mario Batali." Batali's distinctive voice will provide a historical and cultural perspective with a humorous bent to demystify even the more elaborate dishes as well as showing ways to shorten or simplify everything from the purchasing of good ingredients to pre–production and countdown schedules of holiday meals. Informative head notes will include bits about the provenance of the recipes and the odd historical fact. Mario Batali's MOLTO ITALIANO will feature ten soups, thirty antipasti (many vegetarian or vegetable based), forty pasta dishes representing many of the twenty–one regions of Italy, twenty fish and shellfish dishes, twenty chicken dishes, twenty pork or lamb dishes and twenty side dishes, each of which can be served as a light meal. Add twenty desserts and a foundation of basic formation recipes and this book will be the only Italian cooking book needed in the home cook's library.

On Food And Cooking

Author : Harold McGee
ISBN : 1416556370
Genre : Cooking
File Size : 75. 97 MB
Format : PDF
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Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout this new edition are: Traditional and modern methods of food production and their influences on food quality The great diversity of methods by which people in different places and times have prepared the same ingredients Tips for selecting the best ingredients and preparing them successfully The particular substances that give foods their flavors and that give us pleasure Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

Southern Italian Desserts

Author : Rosetta Costantino
ISBN : 9781607744030
Genre : Cooking
File Size : 75. 40 MB
Format : PDF
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An authentic guide to the festive, mouthwatering sweets of Southern Italy, including regional specialties that are virtually unknown in this country 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.

The Gramsci Reader

Author : Antonio Gramsci
ISBN : 9780814727010
Genre :
File Size : 56. 99 MB
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