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Author: Publisher: Script edizioni ISBN: 8866143561 Category : Cooking Languages : en Pages : 87
Book Description
As far back as ancient times man has sensed the need to introduce some sweetness into his diet. These sweet foods were connected with special events, feasts and general merrymaking. In ancient Greece, bakers used to add ingredients like milk, eggs, cooked wine, fruit and fresh cheese to the bread dough. In the 18th century there was the decisive change: it was discovered how to extract sugar from beet. Since then cakes have become the stars in the kitchen. From fruit tarts, ciambelle sponge cake and logs to regional recipes, like the legendary babà or pastiera, which are typical Neapolitan delights, strudel or zelten, which are very popular in the regions of Trentino and Alto Adige, Mantovana cake, Castagnaccio from Tuscany and Sicilian Cassata. Whether traditional or refined, complex or simple, iCook Italian allows you to prepare the perfect cake to finish off a meal, but also for a tea, a snack or breakfast. These 40 recipes are explained step by step, with the real techniques used by confectioners and some handy tips on which kitchen utensils to use. Finally there is with a final touch of class: advice from our wine expert on the ideal wine.
Author: Publisher: Script edizioni ISBN: 8866143561 Category : Cooking Languages : en Pages : 87
Book Description
As far back as ancient times man has sensed the need to introduce some sweetness into his diet. These sweet foods were connected with special events, feasts and general merrymaking. In ancient Greece, bakers used to add ingredients like milk, eggs, cooked wine, fruit and fresh cheese to the bread dough. In the 18th century there was the decisive change: it was discovered how to extract sugar from beet. Since then cakes have become the stars in the kitchen. From fruit tarts, ciambelle sponge cake and logs to regional recipes, like the legendary babà or pastiera, which are typical Neapolitan delights, strudel or zelten, which are very popular in the regions of Trentino and Alto Adige, Mantovana cake, Castagnaccio from Tuscany and Sicilian Cassata. Whether traditional or refined, complex or simple, iCook Italian allows you to prepare the perfect cake to finish off a meal, but also for a tea, a snack or breakfast. These 40 recipes are explained step by step, with the real techniques used by confectioners and some handy tips on which kitchen utensils to use. Finally there is with a final touch of class: advice from our wine expert on the ideal wine.
Author: Publisher: Script edizioni ISBN: 8866143472 Category : Cooking Languages : en Pages : 91
Book Description
More than a dish, it’s a flagship food. Pizza is the symbol par excellence of Italian cuisine around the world. It dates back to 18th century Naples, and has spread all over the world since then. The same is true for focacce, schiacciate and crescente, as well as all the other oven-baked grain derivatives, which the ancient Romans once used as a plate upon which they ate their meals. Similar to Arabian pita, the Indian nan and the Hispanic tortilla, pizza and focacce are by far the most popular of their kinds in the world. Whether it’s pizza, pie or focaccia, here are 40 recipes whose numerous versions from north to south of the Belpaese (with a couple of forays into foreign cuisine) all have the same mix of flour and water as a base. Beginning with the preparation stage, the many different ingredients and the various cheese, vegetable, spice, meat and fish dressings are all laid out in 40 different possibilities: from the most traditional of pizzas with tomato to focacce and focaccette, pies, plum-cakes and quiche, from the simplest recipes to the most complicated. All are explained, step by step, with ingredients, preparation and cooking times. And all are faithful to the one general rule: crispy on the outside, soft inside. iCook Italian is a series of cookery eBooks, each one containing 40 illustrated recipes. From appetisers to pasta, from rice to soups, from second courses of meat and fish to ice-creams, desserts, puddings and cakes as well as pizza, focacce, egg dishes and salads, iCook Italian is a genuine feast of Italian gastronomy. All dishes were chosen by taking a peek at the recipe books in grandmother’s kitchen along with those of the most creative and talented chefs in the country, marrying tradition with modernity and putting regional specialities alongside the cuisine of other countries. All were chosen with an eye on their nutritional value, something which has made Mediterranean cuisine such a success. Each recipe is accompanied by a photo of the finished dish and step by step instructions on how to make it. We haven’t forgotten about the ideal wine either, which helps bring out the very best in flavours and aromas, and some simple, but practical, advice about the pleasures of food and how to choose the right ingredients for that final touch of class. Secrets stolen from the best kitchens in Italy.
Author: Deb Perelman Publisher: Knopf ISBN: 0307961060 Category : Cooking Languages : en Pages : 675
Book Description
NEW YORK TIMES BEST SELLER • Celebrated food blogger and best-selling cookbook author Deb Perelman knows just the thing for a Tuesday night, or your most special occasion—from salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe. “Innovative, creative, and effortlessly funny." —Cooking Light Deb Perelman loves to cook. She isn’t a chef or a restaurant owner—she’s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions—and, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you ever searched for the perfect birthday cake on Google? You’ll get more than three million results. Where do you start? What if you pick a recipe that’s downright bad? With the same warmth, candor, and can-do spirit her award-winning blog, Smitten Kitchen, is known for, here Deb presents more than 100 recipes—almost entirely new, plus a few favorites from the site—that guarantee delicious results every time. Gorgeously illustrated with hundreds of her beautiful color photographs, The Smitten Kitchen Cookbook is all about approachable, uncompromised home cooking. Here you’ll find better uses for your favorite vegetables: asparagus blanketing a pizza; ratatouille dressing up a sandwich; cauliflower masquerading as pesto. These are recipes you’ll bookmark and use so often they become your own, recipes you’ll slip to a friend who wants to impress her new in-laws, and recipes with simple ingredients that yield amazing results in a minimum amount of time. Deb tells you her favorite summer cocktail; how to lose your fear of cooking for a crowd; and the essential items you need for your own kitchen. From salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe Cake, Deb knows just the thing for a Tuesday night, or your most special occasion. Look for Deb Perelman’s latest cookbook, Smitten Kitchen Keepers!
Author: Heather Baird Publisher: Sterling Epicure ISBN: 9781402786365 Category : Cake Languages : en Pages : 0
Book Description
How can you make cakes, cookies, and candy even MORE fun? Award-winning blogger Heather Baird, a vibrant new voice in the culinary world, has the answer: Cook like an artist! Combining her awesome skills as a baker, confectioner, and painter, she has created a gorgeous, innovative cookbook, designed to unleash the creative side of every baker. Heather sees dessert making as one of the few truly creative outlets for the home cook. So, instead of arranging recipes by dessert type (cookies, tarts, cakes, etc.), she has organized them by line, color, and sculpture. As a result, SprinkleBakes is at once a breathtakingly comprehensive dessert cookbook and an artist's instructional that explains brush strokes, sculpture molds, color theory, and much more. With easy-to-follow instructions and beautiful step-by-step photographs, Heather shows how anyone can make her jaw-dropping creations, from Mehndi Hand Ginger Cookies to Snow Glass Apples to her seasonal masterpiece, a Duraflame(R)-inspired Yule Log..
Author: Publisher: ISBN: Category : Occupations Languages : en Pages : 686
Book Description
Supplement to 3d ed. called Selected characteristics of occupations (physical demands, working conditions, training time) issued by Bureau of Employment Security.
Author: Publisher: Script edizioni ISBN: 8866143707 Category : Cooking Languages : en Pages : 87
Book Description
The first to discover it were the Mayas, who considered it to be the food of the gods. They happily cultivated it thanks to their tropical climate and drank it in cups with some additional spices. However, as soon as the Spanish anchored on the east coast of Mexico, they began exporting it back to Europe. It first appeared in Italy in Modica, in Sicily, a Spanish protectorate at the time, from where it spread throughout the peninsula, soon becoming a staple part of the culinary tradition of the Belpaese, and a fundamental ingredient in cakes and desserts. 40 different ways to enjoy chocolate: iCook Italian recipes allow young and old, cooks and confectioners, chocoholics and neophytes to prepare and enjoy chocolate specialities. Try the incredibly refined truffles, the silky soft cake known as the sette veli, or the Chocolate Almond Cake and you will understand why the Maya considered it to be the food of the gods. All recipes come with recommendations from our wine expert.
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Author: Buddy Valastro
Author: Deb Perelman
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Author: United States Employment Service
Author: United States Employment Service
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Author: United States Employment Service