The Neapolitan Pizza. A Scientific Guide about the Artisanal Process PDF Download

Author: Paolo Masi
Publisher:
ISBN: 9788889972557
Category : Cooking
Languages : en
Pages : 168

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Author: Mark Cirillo
Publisher:
ISBN: 9781771261685
Category : Cooking
Languages : en
Pages : 0

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"No one knows exactly who it was or when it happened. The only certainty is that someone in late 18th century Naples took a flatbread-the kind that had existed for millennia across the Mediterranean and Middle East-and topped it with tomato, a native plant of the Americas that had been brought to Europe two centuries earlier. Then in 1889, pizzaiolo Raffaele Esposito, in a fateful attempt to impress the visiting Queen Margherita of Savoy, added his own embellishments: mozzarella and basil. With the resulting "tre colori" pizza, an Italian icon was born. Pizza Cultura: Love at First Slice takes an in-depth look at one of the world's most beloved dishes. The history. The ingredients. The tools of the trade. Its proliferations, mutations, and ever-increasing popularity across the globe. You'll also find nutritional information, pairing advice, celebrity quotes, chef recipes and a gallery of the best pizza art through the ages."--

Author: Wayne Gisslen
Publisher: John Wiley & Sons
ISBN: 0471464279
Category : Cooking
Languages : en
Pages : 735

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Book Description
One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - "Professional Baking" brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.

Author: E. N. Anderson
Publisher: NYU Press
ISBN: 0814707408
Category : Social Science
Languages : en
Pages : 304

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Book Description
Everyone eats, but rarely do we ask why or investigate why we eat what we eat. Why do we love spices, sweets, coffee? How did rice become such a staple food throughout so much of eastern Asia? Everyone Eats examines the social and cultural reasons for our food choices and provides an explanation of the nutritional reasons for why humans eat, resulting in a unique cultural and biological approach to the topic. E. N. Anderson explains the economics of food in the globalization era, food's relationship to religion, medicine, and ethnicity as well as offers suggestions on how to end hunger, starvation, and malnutrition. Everyone Eats feeds our need to understand human ecology by explaining the ways that cultures and political systems structure the edible environment.

Author: Maggie Glezer
Publisher: Artisan Publishers
ISBN: 9781579651176
Category : Bakeries
Languages : en
Pages : 0

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The breads, the bakers, the best recipes.

Author: Jürgen Osterhammel
Publisher: Princeton University Press
ISBN: 0691169802
Category : Business & Economics
Languages : en
Pages : 1192

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A panoramic global history of the nineteenth century A monumental history of the nineteenth century, The Transformation of the World offers a panoramic and multifaceted portrait of a world in transition. Jürgen Osterhammel, an eminent scholar who has been called the Braudel of the nineteenth century, moves beyond conventional Eurocentric and chronological accounts of the era, presenting instead a truly global history of breathtaking scope and towering erudition. He examines the powerful and complex forces that drove global change during the "long nineteenth century," taking readers from New York to New Delhi, from the Latin American revolutions to the Taiping Rebellion, from the perils and promise of Europe's transatlantic labor markets to the hardships endured by nomadic, tribal peoples across the planet. Osterhammel describes a world increasingly networked by the telegraph, the steamship, and the railways. He explores the changing relationship between human beings and nature, looks at the importance of cities, explains the role slavery and its abolition played in the emergence of new nations, challenges the widely held belief that the nineteenth century witnessed the triumph of the nation-state, and much more. This is the highly anticipated English edition of the spectacularly successful and critically acclaimed German book, which is also being translated into Chinese, Polish, Russian, and French. Indispensable for any historian, The Transformation of the World sheds important new light on this momentous epoch, showing how the nineteenth century paved the way for the global catastrophes of the twentieth century, yet how it also gave rise to pacifism, liberalism, the trade union, and a host of other crucial developments.

Author: Jeffrey Hamelman
Publisher: Wiley
ISBN: 9781118330296
Category : Cooking
Languages : en
Pages : 496

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Book Description
When Bread was first published in 2004, it received the Julia Child Award for best First Book and became an instant classic. Hailed as a “masterwork of bread baking literature,” Jeffrey Hamelman’s Bread features 140 detailed, step-by-step formulas for versatile sourdough ryes; numerous breads made with pre-ferments; and simple, straight dough loaves. Here, the bread baker and student will discover a diverse collection of flavors, tastes, and textures; hundreds of drawings that vividly illustrate techniques; and four-color photographs of finished and decorative breads.

Author: D. Medina Lasansky
Publisher: didapress
ISBN: 8833380114
Category : Architecture
Languages : en
Pages : 364

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Book Description
Tuscany is a landscape whose cultural construction is complicated and multi-layered. It is this very complexity that this book seeks to untangle. By revealing hidden histories, we learn how food, landscape and architecture are intertwined, as well as the extent to which Italian design and contemporary consumption patterns form a legacy that draws upon the Romantic longings of a century before. In the process, this book reveals the extent to which Tuscany has been constructed by Anglos — and what has been distorted, idealized and even overlooked in the process.

Author: Evan Kleiman
Publisher: William Morrow Cookbooks
ISBN: 9780688172299
Category : Cooking
Languages : en
Pages : 256

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Book Description
Offers two hundred recipes for fresh pizzas, focaccia, tarts, breads, snacks, and pastas

Author: James Clifford
Publisher: Univ of California Press
ISBN: 9780520057296
Category : Social Science
Languages : en
Pages : 320

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Book Description
"Humanists and social scientists alike will profit from reflection on the efforts of the contributors to reimagine anthropology in terms, not only of methodology, but also of politics, ethics, and historical relevance. Every discipline in the human and social sciences could use such a book."--Hayden White, author of Metahistory