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Author: Publisher: Script edizioni ISBN: 8866143502 Category : Cooking Languages : en Pages : 91
Book Description
The promise of culinary happiness. As the word itself states, the job of an appetiser is to arouse the palate and anticipate the tone of the menu. For this reason mistakes must be avoided at all costs. This is a tradition which dates back to ancient Rome, when banquets always began with hot or cold dishes and were often accompanied by applause. Then, in the 16th century, books and gastronomic tracts began to cite the word, antipasto, to indicate small dishes with salami, cold foods, sauces and shellfish which were used to prepare the palate for what was to come. Here are 40 ideal entrées for either lunch or dinner, which go wonderfully with cocktails or an apéritif, and can be served either standing up or sitting down. These 40 recipes are based on meat, fish, vegetables or cheese and can be served either hot or cold. From Eggplant Mousse with Herbs and Goat’s Cheese Flan to a Mesticanza of polenta with speck and Zucchini and asparagus muffins, the key word is light. Their aim is to tickle your taste buds without overwhelming them. From appetiser to dessert, the rules of Italian traditional cuisine state that you must first begin with the most delicate foods before the stronger flavours of the final dish, which is served right before dessert. 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: Publisher: Script edizioni ISBN: 8866143502 Category : Cooking Languages : en Pages : 91
Book Description
The promise of culinary happiness. As the word itself states, the job of an appetiser is to arouse the palate and anticipate the tone of the menu. For this reason mistakes must be avoided at all costs. This is a tradition which dates back to ancient Rome, when banquets always began with hot or cold dishes and were often accompanied by applause. Then, in the 16th century, books and gastronomic tracts began to cite the word, antipasto, to indicate small dishes with salami, cold foods, sauces and shellfish which were used to prepare the palate for what was to come. Here are 40 ideal entrées for either lunch or dinner, which go wonderfully with cocktails or an apéritif, and can be served either standing up or sitting down. These 40 recipes are based on meat, fish, vegetables or cheese and can be served either hot or cold. From Eggplant Mousse with Herbs and Goat’s Cheese Flan to a Mesticanza of polenta with speck and Zucchini and asparagus muffins, the key word is light. Their aim is to tickle your taste buds without overwhelming them. From appetiser to dessert, the rules of Italian traditional cuisine state that you must first begin with the most delicate foods before the stronger flavours of the final dish, which is served right before dessert. 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: Publisher: Script edizioni ISBN: 8866143510 Category : Cooking Languages : en Pages : 91
Book Description
The consequence of the Italian boom years of the 1980s, the ritual of the apéritif has now become part of the national fabric. And just like every ritual it has its liturgy: from colourful cocktails and snacks to just the right glass. The barman is the star, whether relatively well known or not, professional or amateur, they have all the answers to the mysteries to the perfect recipe for a James Bond style Martini, an original spritz, or a Mojito like the ones Hemingway used to drink at La Bodeguita. So, we decided to ask some of them for the secrets of the perfect cocktail and how to harmoniously balance each ingredient. Meanwhile, the chefs provide the ideas for snacks and finger food. Just the names alone recall the silver screen. Daiquiri, Americano, Margarita and Long Island Ice Tea. And then there are Italian Bellini, Rossini and Mimosa. Even the Spritz, which originated in Switzerland, has all but become synonymous with Veneto. While we must not forget those fresh, thirst quenching, soft fruit drinks, like the ones made of watermelon or strawberry. ICook Italian Cocktails and Snacks reveals the 40 best recipes for the perfect cocktail alongside their ideal, culinary matches. While they were once accompanied by savoury snacks and crisps, today apéritifs are best enjoyed with some really tasty delicacies. From Chive Bocconcini (titbits), Mixed Fried Vegetables and Anchovy Roulade with Radicchio to Walnut Crostini with Figs and Cheese. 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: Publisher: Script edizioni ISBN: 8866146110 Category : Cooking Languages : en Pages : 87
Book Description
Who said vegetarian recipes are all alike? The favorable Mediterranean climate offers a huge variety of plant products with which to prepare fresh salads, but also delicious pasta dishes, imaginative appetizers and main courses, for every season and every palate. Each recipe has been carefully selected keeping an eye on calories and nutrients intake, since now more than ever "vegetarian" is synonymous with health without sacrificing the pleasures of good eating. 40 recipes that will amaze and delight: what about lasagna with spinach and ricotta or chard ravioli with parsley? And also dumplings and rice, enriched with mushrooms, peas, spinach and perfumed with sage, without forgetting the classic “arancini”, hiding tomatoes and mozzarella inside. And then skewered vegetables, baked eggplant rolls, roasted pumpkin appetizers and stuffed peppers; not to mention soups, creams and fresh salads, not only easy and quick to prepare, but also made with unusual ingredients such as nuts and fresh oranges. Finally, perfect wine pairings for each plate are suggested to complement different foods and enhance conviviality.
Author: Jennifer Segal Publisher: Clarkson Potter ISBN: 059323183X Category : Cooking Languages : en Pages : 289
Book Description
NEW YORK TIMES BESTSELLER • 70 quick-fix weeknight dinners and 30 luscious weekend recipes that make every day taste extra special, no matter how much time you have to spend in the kitchen—from the beloved bestselling author of Once Upon a Chef. “Jennifer’s recipes are healthy, approachable, and creative. I literally want to make everything from this cookbook!”—Gina Homolka, author of The Skinnytaste Cookbook Jennifer Segal, author of the blog and bestselling cookbook Once Upon a Chef, is known for her foolproof, updated spins on everyday classics. Meticulously tested and crafted with an eye toward both flavor and practicality, Jenn’s recipes hone in on exactly what you feel like making. Here she devotes whole chapters to fan favorites, from Marvelous Meatballs to Chicken Winners, and Breakfast for Dinner to Family Feasts. Whether you decide on sticky-sweet Barbecued Soy and Ginger Chicken Thighs; an enlightened and healthy-ish take on Turkey, Spinach & Cheese Meatballs; Chorizo-Style Burgers; or Brownie Pudding that comes together in under thirty minutes, Jenn has you covered.
Author: Publisher: Script edizioni ISBN: 8866146145 Category : Cooking Languages : en Pages : 93
Book Description
Waited for an entire year, Christmas holidays are ìthe holidaysî par excellence: gathering together with relatives and friends in the warmth of our homes. Holidays that begin and unfold at our dinner table. Four unforgettable dates – Christmas Eve, Christmas Day, New Year’s Eve, Epiphany – enhanced by four precious menus with the best Italian holiday cuisine and a refined wine selection. Because a way to a person’s heart is through his or her stomach. Starting with elegant fish appetizers, like scallops with mushrooms, or simple but refined potato duchesse or an irresistible and delightful best wishes salad with pomegranate; then pasta with traditional tortellini in broth, surprising ravioli stuffed with cotechino and lentils or salmon gnocchi on Christmas Eve, without forgetting lasagna, in two different versions; then exquisite meat dishes – veal, pork, guinea fowl, rabbit – with unforgettable holiday desserts: cookies, mascarpone cream, Christmas log, panforte, pandoro, and, finally, the undisputed Italian Christmas cake: panettone. Happy holidays!
Author: Giuliano Hazan Publisher: Simon and Schuster ISBN: 0743244362 Category : Cookery, Italian Languages : en Pages : 488
Book Description
Presents a guide to Italian cuisine that enables home cooks to create Mediterranean flavors with available ingredients, in a volume that features such options as fusilli with zucchini pesto and braised beef short ribs with Potatoes.
Author: Lidia Matticchio Bastianich Publisher: Knopf ISBN: 0385349459 Category : Cooking Languages : en Pages : 595
Book Description
From one of the most beloved chefs and authors in America, a beautifully illustrated collection of 150 simple, seasonal Italian recipes told with commonsense cooking wisdom—from the cutting board to the kitchen table. As storyteller and chef, Lidia Bastianich draws on anecdotes to educate and illustrate. Recalling lessons learned from her mother, Erminia, and her grandmother Nonna Rosa, Lidia pays homage to the kitchen sages who inspired her. Whether it's Citrus Roasted Veal or Rustic Ricotta Tart, each recipe is a tangible feast. We learn to look at ingredients as both geographic and cultural indicators. In Campania, the region where mozzarella is king, we discover it best eaten three hours after preparation. In Genova we are taught that while focaccia had its basil origins in the Ligurain culinary tradition, the herbs and flavorings will change from region to region; as home chefs, we can experiment with rosemary or oregano or olives or onions! When it's time for dessert, Lidia draws on the scared customs of nuns in Italian monasteries and convents and reveals the secret to rice pudding with a blessing. Lidia's Commonsense Guide to Italian Cooking is a masterclass in creating delectable Italian dishes with grace, confidence and love.
Author: Frank Orofino Publisher: AuthorHouse ISBN: 1504906691 Category : Cooking Languages : en Pages : 132
Book Description
The book covers many unique sauces and dressings that are very easy to prepare. It gives you a choice of many seafood, beef, pork, and chicken.
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Author: Julia della Croce
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Author: Jennifer Segal
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Author: Giuliano Hazan
Author: Lidia Matticchio Bastianich
Author: Frank Orofino