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Author: Biba Caggiano Publisher: Harper Collins ISBN: 0688158153 Category : Cooking Languages : en Pages : 425
Book Description
"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.
Author: Biba Caggiano Publisher: Harper Collins ISBN: 0688158153 Category : Cooking Languages : en Pages : 425
Book Description
"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.
Author: Biba Caggiano Publisher: Artisan Books ISBN: 9781579653170 Category : Cooking Languages : en Pages : 344
Book Description
The best-selling author of Trattoria Cooking and From Biba's Italian Kitchen introduces some of her favorite dishes from the great cities of Italy, with recipes for Rome's Veal Scallopine with Prosciutto, Sage, and Wine; Florence's T-Bone alla Fiorentina and Ribollita soup; and Shellfish stew from Venice.
Author: Biba Caggiano Publisher: Gibbs Smith ISBN: 1423614763 Category : Cooking Languages : en Pages : 131
Book Description
The award-winning chef and author of Northern Italian Cooking shares her spaghetti sauce secrets with 80 authentic Italian recipes. Biba Caggiano’s Spaghetti Sauces are sure to entice everyone at the table with palate-pleasing flavor. From traditional recipes passed down from her mother in Bologna, to mouth-watering favorites at her award-winning restaurants, or featured on her cooking show Biba’s Italian Kitchen, this beautifully illustrated book shows off the range and creativity of Italian pasta sauces. Twirl your fork into a plate of spaghetti topped with Pecorino Romano, Black Pepper, and Crisp Garlic; Mediterranean Pesto with Tomatoes; Prawns with Broccoli Florets and Paprika; Tomato Sauce with Goat Cheese and Basil; or Roasted Vegetables with Balsamic Vinegar.
Author: Biba Caggiano Publisher: Penguin ISBN: 1440623910 Category : Cooking Languages : en Pages : 260
Book Description
Even if your mama wasn't born in Italy, you know how authentic Italian food is supposed to taste -- fresh, flavorful, rich and bursting with that special ingredient: love. Italian-born Biba Caggiano takes you under her wing with over 200 recipes from Northern Italy in Biba's Northern Italian Cooking. Simple-to-master recipes will have you making tortellini from scratch, authentic pasta sauces, savory meat dishes and luscious desserts in no time. Soon you'll be cooking as if you had grown up in a Northern Italian home. Your kitchen will be filled with the aromas of homemade Minestrone, Tagliatelle Bolognese Style, Shellfish Risotto, Bruschetta with Fresh Tomatoes and Basil and Roasted Leg of Lamb with Garlic and Rosemary, just as if you had learned to make them all at the side of a real Italian mama. Everything from simple dishes for a family meal to more elaborate recipes for special occasions are here in this new edition of a classic that has sold more than 400,000 copies.
Author: Biba Caggiano Publisher: William Morrow Cookbooks ISBN: 9780688138653 Category : Cooking Languages : en Pages : 272
Book Description
From Biba Caggiano Come all the rich, flavorful recipes and The warm good fun of her sensationally popular cooking show, Biba's Italian Kitchen, which has been called the most delightful cooking show on the air. Following a childhood spent in Bologna, and an adulthood in the bosom of an Italian family in New York, Biba Caggiano found herself in Sacramento, California, in 1968, unable to find the food that was familiar to her palate--and essential to her heritage. Working from memory, Biba recalled her roots and recreated authentic Italian flavor in this most American of cities, and quickly became a local legend for her cooking classes and, ultimately for her famously delicious restaurant, Biba. Biba's fantastic, simple dishes represent what the Italians call la buona cucina casalinga--more commonly known as "good home cooking"--and are now available to all in From Biba's Italian Kitchen. Biba's foolproof method relies on the senses, not on the repetition of rigid recipes. Do the tomatoes at the market look particularly fresh? Then it's time to whip up a quick puttanesca sauce to top practically any pasta or meat dish. Are the porcini mushrooms especially eye-catching today? A tangy and woodsy sauce of porcini and tomatoes for. delicate spinach-ricotta gnocchi is just minutes away. Did a batch of walnuts just arrive from your aunt out West? Walnut pesto is the only proper reply. Biba trusts her (and your)impulses, and encourages a casual but committed approach to food, two hallmarks of la dolce vita, the sweet life that From Biba's Italian Kitchen promotes on every page. Biba starts with a staple of Italian cooking: the elegant, integral antipasti. Simple or sophisticated antipasti show the instruments of the Italian symphony tuning up before the first act. Gorgeous red bell peppers nestle with hunks of Italian bread and are topped by verdant parsley to make luscious bruschetta, plump little artichokes nuzzle with sun-dried tomatoes for sun-drenched carciofini all'olio; and fresh eggs with earthy potatoes and onions blend to create rustic fritatta di patate e cipolle. The harmony continues into the main dishes, a cavalcade of pasta, meat, and fish dishes that catch attention without disrupting a schedule. Prepare in haste and enjoy in leisure such delicacies as seafood cannelloni, delectably bitter pasta with broccoli rabe, succulent osso buco, veal shank with tomatoes and peas, or classic tagliatelle with sweet prosciutto and fresh tomatoes. A chapter on vegetable side dishes (whether grilled, sautéed, baked, stuffed, roasted, braised, or steamed) shows how primizie--the first, freshest produce of the season--bring the vegetable garden to the urban table. Complete sections on pizza (of course!),risotti, the light yet hearty dishes, made from Italian arborio rice, and polenta, the scrumptious cornmeal preparation that is the perfect foil to vegetable and meat alike, round out Biba's memorable tavola calda. And dessert!Italian desserts! Juicy fig and jam tart, sinful mascarpone-zabaglione mousse, juicy strawberries in red wine, and apple and amaretti cake serve as an elegant, graceful cadenza to the mellifluous meals in From Biba's Italian Kitchen.Striking every grace note, Biba conducts her culinary symphony, Biba conducts her culinary symphony with verve, and makes a maestro of every cook.
Author: Meir Kahane Publisher: ISBN: 9781478388913 Category : History Languages : en Pages : 292
Book Description
"Every day," writes Rabbi Meir Kahane, "the Arabs of Israel move closer to becoming a majority. Are we [Israel] committed to national suicide? Should we allow demography, geography, and democracy to push Israel closer to the abyss? According to Rabbi Kahane, Israel can only be sustained by a permanent Jewish majority and a small, insignificant, and placid Arab minority. But the Arab population continues to grown quantitatively and qualitatively. They feel no ties for a state that breathes Jewishness. They mockingly accept moneys from the National Insurance Institute for medical services, tuition, and social welfre; yet they pay little or no tax. Even worse, they openly vow to destroy the Jewish state - not with bullets or bombs, but with the democratic vote. Is there a solution? Rabbi Kahane insists, "Yes." In this explosive manifesto Rabbi Kahane sets forth the only plan to save Israel. Israeli Arabs would be given the options of accepting noncitizenship, leaving willingly with compensation, or being forcibly expelled without compensation. Controversial? Yes. Could the Arabs be convinced to leave? "We will not come to the Arabs to request, argue, or convince," says Kahane. "For Jews and Arabs in Israel there is only one answer - separation. Jews in their land, Arabs in theirs. Separation. Only separation." They Must Go was written in 1980 while Rabbi Meir Kahane was jailed in Ramle Prison by the Israeli government under an unprecedented administrative detention order that imprisoned him without a trial, without his being informed of any specific charge, and without opportunity to know or to question any alleged evidence or witness. His crime: his philosophy concerning the danger that exists to the state of Israel by the very presence of its large and growing Arab population. Rabbi Kahane's ideas were suppressed, twisted, defamed, and subjected to emotional and hysterical diatribes by people who were too frightened to consider them intelligently or to debate them intellectually. Is there a time bomb ticking away relentlessly in the Holy Land? Can Arabs and Jews ultimately coexist in a Jewish-Zionist state? Rabbi Kahane's only answer: "They Must Go."
Author: Biba Caggiano Publisher: Simon and Schuster ISBN: 0671754459 Category : Cooking, Italian Languages : en Pages : 340
Book Description
Biba Caggiano has perfected the art of modern Italian cooking without sacrificing any of the sensuous pleasures associated with Italian cuisine. These 200 recipes, presented in simple, step-by-step instructions, feature fresh ingredients and lighter sauces. Includes a section on pastas that can be prepared in 20 minutes or less. Line drawings throughout.
Author: Max Weber Publisher: Courier Corporation ISBN: 0486122379 Category : History Languages : en Pages : 321
Book Description
Author's best-known and most controversial study relates the rise of a capitalist economy to the Puritan belief that hard work and good deeds were outward signs of faith and salvation.
Author: Amy Richlin Publisher: Cambridge University Press ISBN: 1108216439 Category : History Languages : en Pages : 582
Book Description
Roman comedy evolved early in the war-torn 200s BCE. Troupes of lower-class and slave actors traveled through a militarized landscape full of displaced persons and the newly enslaved; together, the actors made comedy to address mixed-class, hybrid, multilingual audiences. Surveying the whole of the Plautine corpus, where slaves are central figures, and the extant fragments of early comedy, this book is grounded in the history of slavery and integrates theories of resistant speech, humor, and performance. Part I shows how actors joked about what people feared - natal alienation, beatings, sexual abuse, hard labor, hunger, poverty - and how street-theater forms confronted debt, violence, and war loss. Part II catalogues the onstage expression of what people desired: revenge, honor, free will, legal personhood, family, marriage, sex, food, free speech; a way home, through memory; and manumission, or escape - all complicated by the actors' maleness. Comedy starts with anger.
Author: William Henry Withrow Publisher: Library of Alexandria ISBN: 1465602933 Category : Fiction Languages : en Pages : 739
Book Description
The present work, it is hoped, will supply a want long felt in the literature of the Catacombs. That literature, it is true, is very voluminous; but it is for the most part locked up in rare and costly folios in foreign languages, and inaccessible to the general reader. Recent discoveries have refuted some of the theories and corrected many of the statements of previous books in English on this subject; and the present volume is the only one in which the latest results of exploration are fully given, and interpreted from a Protestant point of view. The writer has endeavored to illustrate the subject by frequent pagan sepulchral inscriptions, and by citations from the writings of the Fathers, which often throw much light on the condition of early Christian society. The value of the work is greatly enhanced, it is thought, by the addition of many hundreds of early Christian inscriptions carefully translated, a very large proportion of which have never before appeared in English. Those only who have given some attention to epigraphical studies can conceive the difficulty of this part of the work. The defacements of time, and frequently the original imperfection of the inscriptions and the ignorance of their writers, demand the utmost carefulness to avoid errors of interpretation. The writer has been fortunate in being assisted by the veteran scholarship of the Rev. Dr. McCaul, well known in both Europe and America as one of the highest living authorities in epigraphical science, under whose critical revision most of the translations have passed. Through the enterprise of the publishers this work is more copiously illustrated, from original and other sources, than any other work on the subject in the language; thus giving more correct and vivid impressions of the unfamiliar scenes and objects delineated than is possible by any mere verbal description. References are given, in the foot-notes, to the principal authorities quoted, but specific acknowledgment should here be made of the authorÕs indebtedness to the Cavaliere De RossiÕs Roma Sotterranea and Inscriptiones Christian¾, by far the most important works on this fascinating but difficult subject. Believing that the testimony of the Catacombs exhibits, more strikingly than any other evidence, the immense contrast between primitive Christianity and modern Romanism, the author thinks no apology necessary for the somewhat polemical character of portions of this book which illustrate that fact. He trusts that it will be found a contribution of some value to the historical defense of the truth against the corruptions and innovations of Popish error.