Food Tour PDF Download

Author: Claude Tayag
Publisher: Anvil Publishing, Inc.
ISBN: 9712718328
Category : Cookery, Asian
Languages : en
Pages : 1

View

Book Description

Author: Katie Parla
Publisher: Clarkson Potter
ISBN: 1524760471
Category : Cooking
Languages : en
Pages : 258

View

Book Description
85 authentic recipes and 100 stunning photographs that capture the cultural and cooking traditions of the Italian South, from the mountains to the coast. In most cultures, exploring food means exploring history—and the Italian south has plenty of both to offer. The pasta-heavy, tomato-forward “Italian food” the world knows and loves does not actually represent the entire country; rather, these beloved and widespread culinary traditions hail from the regional cuisines of the south. Acclaimed author and food journalist Katie Parla takes you on a tour through these vibrant destinations so you can sink your teeth into the secrets of their rustic, romantic dishes. Parla shares rich recipes, both original and reimagined, along with historical and cultural insights that encapsulate the miles of rugged beaches, sheep-dotted mountains, meditatively quiet towns, and, most important, culinary traditions unique to this precious piece of Italy. With just a bite of the Involtini alla Piazzetta from farm-rich Campania, a taste of Giurgiulena from the sugar-happy kitchens of Calabria, a forkful of ’U Pan’ Cuott’ from mountainous Basilicata, a morsel of Focaccia from coastal Puglia, or a mouthful of Pizz e Foje from quaint Molise, you’ll discover what makes the food of the Italian south unique. Praise for Food of the Italian South “Parla clearly crafted every recipe with reverence and restraint, balancing authenticity with accessibility for the modern home cook.”—Fine Cooking “Parla’s knowledge and voice shine in this outstanding meditation on the food of South Italy from the Molise, Campania, Puglia, Basilicata, and Calabria regions. . . . This excellent volume proves that no matter how well-trodden the Italian cookbook path is, an expert with genuine curiosity and a well-developed voice can still find new material.”—Publishers Weekly (starred review) “There's There’s Italian food, and then there's there’s Italian food. Not just pizza, pasta, and prosciutto, but obscure recipes that have been passed down through generations and are only found in Italy… . . . and in this book.”—Woman’s Day (Best Cookbooks Coming Out in 2019) “[With] Food of the Italian South, Parla wanted to branch out from Rome and celebrate the lower half of the country.”—Punch “Acclaimed culinary journalist Katie Parla takes cookbook readers and home cooks on a culinary journey.”—The Parkersburg News and Sentinel

Author: John M. Nolan
Publisher: Arcadia Publishing
ISBN: 1467142115
Category : History
Languages : en
Pages : 192

View

Book Description
Today, visitors and locals in Greenville enjoy a vibrant, diverse and acclaimed culinary scene. Some will remember recent favorites like the American Grocery Restaurant that helped pioneer the farm-to-table movement. Others will remember longtime favorites like Carpenter Bros. Drug Store, Charlie's Steak House and Gene's Restaurant that were around for three or four generations. Few in the second half of the twentieth century would not have dined at one of Vince Perone's restaurants for some occasion. Author and tour guide John Nolan recalls the fond memories of the owners and their cuisines, with recipes included.

Author: Rosetta Costantino
Publisher: W. W. Norton & Company
ISBN: 0393065162
Category : Cooking
Languages : en
Pages : 417

View

Book Description
The first cookbook from this little-known region of Italy celebrates the richness of the region's landscape and the allure of its cuisine, featuring recipes for easily accessible, fresh-from-the-garden Italian food from a Calabrian native.

Author: Katie Parla
Publisher: Clarkson Potter
ISBN: 0804187193
Category : Cooking
Languages : en
Pages : 258

View

Book Description
A love letter from two Americans to their adopted city, Tasting Rome is a showcase of modern dishes influenced by tradition, as well as the rich culture of their surroundings. Even 150 years after unification, Italy is still a divided nation where individual regions are defined by their local cuisine. Each is a mirror of its city’s culture, history, and geography. But cucina romana is the country’s greatest standout. Tasting Rome provides a complete picture of a place that many love, but few know completely. In sharing Rome’s celebrated dishes, street food innovations, and forgotten recipes, journalist Katie Parla and photographer Kristina Gill capture its unique character and reveal its truly evolved food culture—a culmination of 2000 years of history. Their recipes acknowledge the foundations of Roman cuisine and demonstrate how it has transitioned to the variations found today. You’ll delight in the expected classics (cacio e pepe, pollo alla romana, fiore di zucca); the fascinating but largely undocumented Sephardic Jewish cuisine (hraimi con couscous, brodo di pesce, pizzarelle); the authentic and tasty offal (guanciale, simmenthal di coda, insalata di nervitti); and so much more. Studded with narrative features that capture the city’s history and gorgeous photography that highlights both the food and its hidden city, you’ll feel immediately inspired to start tasting Rome in your own kitchen. eBook Bonus Material: Be sure to check out the directory of all of Rome's restaurants mentioned in the book!

Author: Ansel Mullins
Publisher:
ISBN: 9789752307209
Category : Peddlers
Languages : en
Pages : 173

View

Book Description

Author: Lesley Tellez
Publisher: Hachette UK
ISBN: 0857838113
Category : Cooking
Languages : en
Pages : 536

View

Book Description
Eat Mexico is a love letter to the intricate cuisine of Mexico City, written by a young journalist who lived and ate there for four years. It showcases food from the city's streets: the football-shaped, bean-stuffed corn tlacoyo, topped with cactus and salsa; the tortas bulging with turkey confit and a peppery herb called papalo; the beer-braised rabbit, slow-cooked until tender. The book ends on a personal note, with a chapter highlighting the creative, Mexican-inspired dishes - such as roasted poblano oatmeal - that Lesley cooks at home in New York with ingredients she discovered in Mexico. Ambitious cooks and armchair travellers alike will enjoy Lesley's Eat Mexico.

Author: Orly Ziv
Publisher:
ISBN: 9789659207107
Category : Cooking
Languages : en
Pages : 0

View

Book Description
Nutritionist, cooking instructor, and culinary tour guide Orly Ziv is pleased to announce the release of her first cookbook, Cook in Israel: Home Cooking Inspiration with Orly Ziv.

Author: France Gastronomy Tours
Publisher: France Gastronomy Tours
ISBN:
Category : Travel
Languages : en
Pages : 25

View

Book Description
Nancy Gourmet Food Tour: A Culinary Journey Through Local Delicacies is an interactive and immersive guide designed for food enthusiasts eager to discover the culinary treasures of Nancy. This ebook offers a detailed, self-guided itinerary that takes you through the charming streets of the city, stopping at the best bakeries, cheese shops, markets, and local restaurants. You'll find mouth-watering descriptions of signature dishes, stories about local producers, and historical anecdotes about Nancy's rich culinary tradition. Commercial Description Nancy Gourmet Food Tour: A Culinary Journey Through Local Delicacies A Self-Guided Walking Tour Discover Nancy through its unique flavors and culinary traditions! Embark on an unforgettable gourmet experience with our ebook Nancy Gourmet Food Tour: A Culinary Journey Through Local Delicacies. This practical and detailed guide gives you the freedom to explore Nancy's culinary delights at your own pace while providing valuable information at every stop of your journey. Why choose this ebook? Self-Guided Itinerary: Follow a carefully planned route that takes you through the must-see spots of Nancy's food scene. Signature Dishes: Discover local specialties such as quiche lorraine, Nancy macarons, and bergamot, along with their stories and secrets. Handpicked Addresses: Enjoy expert recommendations for visiting the best establishments in the city, from artisanal shops to renowned restaurants. Cultural Richness: Enrich your experience with historical anecdotes and insights into Nancy's culinary heritage. Flexibility: Explore at your own pace, based on your preferences and schedule. What you will find in this ebook: Maps and itineraries: Interactive maps to guide you easily through the city. Detailed descriptions: Explanations of dishes, ingredients, and preparation methods. Practical tips: Tips to optimize your visit, avoid crowds, and make the most of each stop. Whether you're a curious tourist or a long-time resident, Nancy gourmet food tour: A culinary journey through local delicacies promises a culinary adventure full of discoveries and flavors. Embark on this gastronomic journey and let your appetite and curiosity guide you! Download your copy today and start your gourmet adventure in Nancy!

Author: Steve Dolinsky
Publisher: Northwestern University Press
ISBN: 0810137755
Category : Cooking
Languages : en
Pages : 477

View

Book Description
There are few things that Chicagoans feel more passionately about than pizza. Most have strong opinions about whether thin crust or deep-dish takes the crown, which ingredients are essential, and who makes the best pie in town. And in Chicago, there are as many destinations for pizza as there are individual preferences. Each of the city's seventy-seven neighborhoods is home to numerous go-to spots, featuring many styles and specialties. With so many pizzerias, it would seem impossible to determine the best of the best. Enter renowned Chicago-based food journalist Steve Dolinsky! In Pizza City, USA: 101 Reasons Why Chicago Is America's Greatest Pizza Town, Dolinsky embarks on a pizza quest, methodically testing more than a hundred different pizzas in Chicagoland. Zestfully written and thoroughly researched, Pizza City, USA is a hunger–inducing testament to Dolinsky's passion for great, unpretentious food. This user-friendly guide is smartly organized by location, and by the varieties served by the city's proud pizzaioli–including thin, artisan, Neapolitan, deep-dish and pan, stuffed, Sicilian, Roman, and Detroit-style, as well as by-the-slice. Pizza City also includes Dolinsky's "Top 5 Pizzas" in several categories, a glossary of Chicago pizza terms, and maps and photos to steer devoted foodies and newcomers alike.