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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.
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.
Author: Publisher: Script edizioni ISBN: 8866143693 Category : Cooking Languages : en Pages : 87
Book Description
Creamy temptations which are impossible to resist and often recall a childhood when we used to go searching in the pot with our finger for the last remnants of the cream. Maybe this is why both old and young alike love mousse and flans. Or why the first mention of creamy dishes dates back to the age of the Phoenicians, even if it was really the advent of sugar that really changed things and permitted the creation of creamy wonders like jam, gelatine, and creams made of eggs, milk, fruit and almonds. The 40 recipes found in iCook Italian Mousse and Flans offer a selection of the softest, creamiest and most delicate of these specialities. The mousse include those made of chocolate, banana and ricotta. Don’t miss the almond and milk puddings, or the strawberry and cherry gelatine along with more traditional recipes for panna cotta, crème caramel and blancmange. Whether easy to prepare, or more complicated, they are all explained step by step with recommendations for the right kitchen utensils to use as well as some secrets revealed by our expert confectioners. There are also no shortage of recommendations from our wine expert on the best sweet wines to go with mousse and flans. For a triumphant, sensual experience. 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: 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: 8866143480 Category : Cooking Languages : en Pages : 91
Book Description
Originally it was shaved ice. At least that's how culinary history remembers it. The first reference to ice-cream dates back to 1686 when the Sicilian cook, Francesco Procopio dei Coltelli, first prepared the recipe which we have all grown to love today. He availed of some refrigeration techniques he first found in the kitchen of the King of France, and, afterwards, at the Cafè Procope in Paris, where a vast variety of ice-creams were served. Over the last three hundred years Italian ice-cream has spread all over the world to become the most delicious dessert on the planet. Sensual and irresistible. Creamy and refreshing. Colourful and incredibly elegant. Here are 40 recipes for ice-cream, sorbet and fruit which are made according to Italian tradition, with fresh, healthy, natural ingredients. From melon mousse and blackberry slush, to mint sorbet, fruit cones and kiwi sorbet: the flavour of fruit melds beautifully with creamy ice-cream. These are the ideal desserts to finish off a delicious lunch or dinner, or for a scrumptious, thirst quenching snack which must be served at the right temperature and intensity. iCook Italian also suggests the right alcoholic drink for each recipe, a delicate glass to enhance the fruity notes of sorbet and ice-cream. 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: 8866143537 Category : Cooking Languages : en Pages : 101
Book Description
Tiny masterpieces of handmade Italian art. We are, of course, talking about tagliatelle, tortellini, ravioli and tortelloni, in other words egg pasta, which must be soft, fresh and porous enough to absorb the sauce. Custodians of the techniques to make sfoglia have long been the Emilians, with the strong, slow movements they perform to knead the dough of eggs and flour. From them, fresh pasta has spread all over Italy. All you need to create marvellous, fresh pasta are a few, simple movements and the right ingredients, like eggs, flour and water. However, you can also add spinach, greens, tomatoes or sepia to enliven creative, tasty dishes. To dress and stuff with the tastiest sauces.
Author: Publisher: Script edizioni ISBN: 8866143553 Category : Cooking Languages : en Pages : 91
Book Description
The symbol of fertility, life and rebirth, muse of artists and philosophers, its solid and liquid form has long inspired chefs and cooks. Found in the kitchens of ancient Egypt, it was also present in Pericles’ Greece and Ancient Rome, where it was used to open banquets. Then, from the medieval period onwards, eggs, in all their many forms, became more and more diffuse making it one of the main ingredients in cooking. The 40 recipes contained herein range from classics, like hardboiled eggs, to omelettes, crespelle and soufflés. Depending on the ingredients used in conjunction with the egg, the end result can be surprising and have incredibly different flavours: zucchini and potato, mustard and hops, yoghurt and robiola cheese, anchovies and apple. These 40, egg-based recipes all look and taste completely different, thanks in part to cooking techniques which are revealed step by step. Among the most tempting recipes are the ones for Easter Cake -torta pasqualina and Crêpes with dark chocolate and candied orange. A recommendation by the sommelier comes with every recipe. 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: 8866143626 Category : Cooking Languages : en Pages : 85
Book Description
Bass, bream, skate, tuna, sword fish and salmon along with mackerel and anchovies are just some of the many inhabitants of the sea. Fish, which was for a long time a part of the daily diet of fishermen and those who lived along the coastline of the Belpaese, was, for many years, eaten by the rich and the aristocracy on fast days. Even today, tradition in Italy dictates that fish is eaten on Fridays, as it was a fast day. Fish is also well-regarded because it is nutritionally perfect and acts as a cure against cholesterol and free radicals. Furthermore, it is rich in Omega3, which protects the cardiovascular systems. From so-called poor fish, like anchovies which enliven some of the most spectacular, traditional Italian dishes like Palermoìs sarde al beccafico or Veneto’s in saor, to dishes like marinated Salmon, roast bass and grilled Tuna. iCook Italian contains 40 recipes which epitomise the best that traditional, Italian cuisine has to offer: dishes which are easy, or complicated, to make but always explained step by step. Recipes which are always respectful of fish’s delicate flavour and try to exalt, but not smother, its taste. For this reason the methods of cooking and marinating are of utmost importance. And the final touch? A good glass of wine, which is traditionally white, however wine experts today are now recommending red, with some interesting oenological results. 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: 886614357X Category : Cooking Languages : en Pages : 91
Book Description
It’s much too easy just to say salad. Especially when you want something that is fresh, light, tempting and healthy. Not too demanding, perhaps, but tasty nevertheless. This is a world, a universe even, which has the same common denominators, lettuce and co, but with thousands of variations depending on personal tastes and the current season. Salad, the timeless legend of the 1980s, is the perfect solution for a light, but tasty, lunch: rich in nutritional goodness and capable of quickly inducing that wonderful feeling of fullness. Radicchio and endive, but fava beans, pine nuts, avocados, beans, potatoes, black rice and spelt, too. These are the main ingredients of the 40 recipes contained in iCook Italian, to help you create tasty balanced salads. Tuna, anchovies, eggs and cheese are also used to enhance the flavours of the vegetables, leaves and greens. These 40 salads, which can be enhanced with some bread, crostini and bread sticks, bring wellbeing to the table and can be experimented with all year round, as you follow the rhythms of the seasons. And for the pleasure seekers out there, what about a fine glass of wine to forever banish the idea that a salad is not a happy dish.
Author: Publisher: Script edizioni ISBN: 8866143685 Category : Cooking Languages : en Pages : 87
Book Description
Originally it was with cheese and pepper. Then, with the discovery of America, came the tomato, which was surprisingly only used with pasta in 1839 when Ippolito Cavalcanti’s cookbook proposed "vermicelli co’ le pommadore". Spaghetti with pummarola has come a long way since then to become one of the flagship foods of Italian cuisine all over the world. Whether it’s linguine or scialatielli, spaghetti or bucatini, penne or fusilli, each and every pasta shape works best with the right match. If the diatribe about which nation, China or Italy, invented pasta is still open, what is no longer in discussion is who cooks it best. The right cooking point – al dente -, the consistency, the roughness and naturally the dressing are all the patrimony of Italian cuisine. Find out more with the 40 recipes found in iCook Italian, which are either easy to make or more complicated, but always explained step by step alongside some handy tips. These 40 recipes range from classic, traditional dishes, like carbonara, pesto alla genovese,and spaghetti with tomato and include new ways of eating pasta, like Linguine with spinach cream and gorgonzola or Baked timballo di paccheri. In addition, there is no shortage of advice from Italian chef on the right drink to go with all of them. 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: 886614360X Category : Cooking Languages : en Pages : 87
Book Description
Everything you’ve always wanted to know about rice but were afraid to ask. Dry, in a soup, baked, or as a dessert, rice holds a special place of honour in Italian cuisine. Beginning with the raw material itself which, moreover, makes up two thirds of the daily food intake of almost three billion people. There are thousands of different varieties just waiting to be discovered in the right context: Italy alone boasts Arborio and Carnaroli, Vialone and Selvaggi. Why not try the refined qualities of India’s Basmatic, too. From rice soup and salads to desserts and risotto, but also the country style recipes of "Sour tout", above all, which was imported by the monsù, the French cooks who worked at the Bourbon dependence. The 40 recipes contained in iCook Italian Rice show just how versatile this precious ingredient really is. Delicious and nutritionally perfect. Look out too for some handy tips from our chefs: the toasted onion which is then soaked in the soup to lighten the colour, how to thicken with frozen cubes of butter and how to stop the cooking process before serving by resting the pot on a wet dish cloth. Meanwhile our sommelier has the last word with some recommendations regarding the right drink. 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.
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