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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: 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: Jody Scaravella Publisher: Simon and Schuster ISBN: 1476774137 Category : Cooking Languages : en Pages : 288
Book Description
This beautiful collection of food and nostalgia features great traditions from the heart of Italy, with delicious recipes and colorful stories from the internationally celebrated grandmothers of Enoteca Maria—a one-of-a-kind Italian restaurant where a rotating cast of nonnas are the star chefs. Enoteca Maria takes great home cooking seriously. At this intimate, hospitable restaurant on Staten Island, all the cooking is done by ten nonnas (grandmothers), drawing on their own family recipes, handed down for generations, which reflect their regional traditions. Here are their delicious homemade pastas, risottos, desserts, and more, which have foodies from all over the world taking the ferry to the forgotten borough for an authentic taste of Italy. Beautiful full-color photography captures the fresh, distinctive flavors of these surprising dishes. Nonna Cristina shares her beautiful Risotto with Strawberries, Black Pepper, and Parmesan; Nonna Margherita offers delectable Stuffed Peppers with Pine Nuts and Raisins; and Nonna Teresa shows off her prize-winning Meat and Cheese Lasagna. Nonna Elvira whips up her peerless Linguine with Cuttlefish and Ink; Adelina creates a savory Tagliatelle with Pumpkin, Sausage, and Chestnuts; and Rosaria makes handmade Spaghetti alla Chitarra with Cherry Tomatoes and Porcini Mushrooms. Nonna Carmelina shares her classic Potato Pie with Ham, Salami, and Mozzarella; Rosa confides her nonna’s secret recipe for Rabbit with Sage; and Nina sautés Chicken alla Capricciosa, with prosciutto and mushrooms. Nonna Francesca launches the book with advice on the time-honored art of preserving everything from olives to soppressata. With its utterly delicious tastes of grandmother’s kitchen, Nonna’s House is a legacy of flavors passed down through generations, now captured here forever. Restaurant founder Jody Scaravella says it best: “If I have a choice between a three-star Michelin chef’s restaurant and Grandma’s, I’m going to Grandma’s. I’m going to the source.”
Author: Alice B. Toklas Publisher: HarperCollins ISBN: 0063050897 Category : Cooking Languages : en Pages : 390
Book Description
“I’m drenched in cream, marinated in wine, basted in cognac, and thoroughly buttered by the end of The Alice B. Toklas Cook Book.” —Eula Biss, New York Times bestselling author of Having and Being Had A beautiful new edition of the classic culinary memoir by Alice B. Toklas, Gertrude Stein’s romantic partner, with a new introduction by beloved culinary voice Ruth Reichl. Restaurant kitchens have long been dominated by men, but, as of late, there has been an explosion of interest in the many women chefs who are revolutionizing the culinary game. And, alongside that interest, an accompanying appetite for smart, well-crafted culinary memoirs by female trailblazers in food. Nearly 70 years earlier, there was Alice. When Alice B. Toklas was asked to write a memoir, she initially refused. Instead, she wrote The Alice B. Toklas Cook Book, a sharply written, deliciously rich cookbook memorializing meals and recipes shared by Hemingway, Fitzgerald, Wilder, Matisse, and Picasso—and of course by Alice and Gertrude themselves. While The Autobiography of Alice B. Toklas—penned by Gertrude Stein—adds vivid detail to Alice’s life, this cookbook paints a richer, more joyous depiction: a celebration of a lifetime in pursuit of culinary delights. In this cookbook, Alice supplies recipes inspired by her travels, accompanied by amusing tales of her and Gertrude’s lives together. In “Murder in the Kitchen,” Alice describes the first carp she killed, after which she immediately lit up a cigarette and waited for the police to come and haul her away; in “Dishes for Artists,” she describes her hunt for the perfect recipe to fit Picasso’s peculiar diet; and, of course, in “Recipes from Friends,” she provides the recipe for “Haschich Fudge,” which she notes may often be accompanied by “ecstatic reveries and extensions of one’s personality on several simultaneous planes.” With a heartwarming introduction from Gourmet’s famed Editor-in-Chief Ruth Reichl, this much-loved, culinary classic is sure to resonate with food lovers and literary folk alike.
Author: Erin Clarke Publisher: Penguin ISBN: 0525541160 Category : Cooking Languages : en Pages : 322
Book Description
Comfort classics with a lighter spin, from the creator of the healthy-eating blog Well Plated by Erin. Known for her incredibly approachable, slimmed-down, and outrageously delicious recipes, Erin Clarke is the creator of the smash-hit food blog in the healthy-eating blogosphere, Well Plated by Erin. Clarke's site welcomes millions of readers, and with good reason: Her recipes are fast, budget-friendly, and clever; she never includes an ingredient you can't find in a regular supermarket or that isn't essential to a dish's success, and she hacks her recipes for maximum nutrition by using the "stealthy healthy" ingredient swaps she's mastered so that you don't lose an ounce of flavor. In this essential cookbook for everyday cooking, Clarke shares more than 130 brand-new rapid-fire recipes, along with secrets to lightening up classic comfort favorites inspired by her midwestern roots, and clever recipe hacks that will enable you to put a healthy meal on the table any night of the week. Many of the recipes feature a single ingredient used in multiple, ingenious ways, such as Sweet Potato Boats 5 Ways. The recipes are affordable and keep practicality top-of-mind. She's eliminated odd leftover "orphan" ingredients and included Market Swaps so you can adjust the ingredients based on the season or what you have on hand. To help you make the most of your cooking, she's even included tips to store and reheat leftovers, as well as clever ideas to turn them into an entirely new dish. From One-Pot Creamy Sundried Tomato Orzo to Sheet Pan Tandoori Chicken, all of the recipes are accessible to cooks of every level, and so indulgent you won't detect the healthy ingredients. As Clarke always hears from her readers, "My family doesn't like healthy food, but they LOVED this!" This is your homey guide to a healthier kitchen.
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: Sara Kate Gillingham Publisher: Clarkson Potter ISBN: 0770434444 Category : Cooking Languages : en Pages : 306
Book Description
From Apartment Therapy's cooking site, The Kitchn, comes 150 recipes and a cooking school with 50 essential lessons, as well as a guide to organizing your kitchen--plus storage tips, tool reviews, inspiration from real kitchens, maintenance suggestions, 200 photographs, and much more. WITH 18 RECIPES EXCLUSIVE TO THE EBOOK EDITION. “There is no question that the kitchen is the most important room of the home,” say Sara Kate Gillingham and Faith Durand of the beloved cooking site and blog, The Kitchn. The Kitchn offers two books in one: a trove of techniques and recipes, plus a comprehensive guide to organizing your kitchen so that it’s one of your favorite places to be. For Cooking: · 50 essential how-to's, from preparing perfect grains to holding a chef’s knife like a pro · 150 all-new and classic recipes from The Kitchn, including Breakfast Tacos, Everyday Granola, Slow Cooker Carnitas, One-Pot Coconut Chickpea Curry, and No-Bake Banana and Peanut Butter Caramel Icebox Cake For Your Kitchen: · A shopping list of essentials for your cabinets and drawers (knives, appliances, cookware, and tableware), with insider advice on what’s worth your money · Solutions for common kitchen problems like limited storage space and quirky layouts · A 5-minute-a-day plan for a clean kitchen · Tips for no-pressure gatherings · A look inside the kitchens of ten home cooks around the country, and how they enjoy their spaces The Kitchn Cookbook gives you the recipes, tools, and real-life inspiration to make cooking its own irresistible reward.
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: 8866143596 Category : Cooking Languages : en Pages : 91
Book Description
In the beginning it was ham and melon. Then parmigiana and polenta were rediscovered, and finally new ideas began to arrive from other cuisines, like cous cous, pita, bulgur and tacos. The single course, which is becoming more and more popular on Italian tables, is a triumph. These new eating habits have blended perfectly with traditional Italian cuisine to become the symbol of happy informality. How about Polenta plum cake with turkey cubes and braised endive or fish carpaccio and vegetables with kiwi? Or a Pasta Omelette and Tortillas with chicken and vegetables? Just because it’s a single course, doesn’t mean it doesn’t require the utmost attention. These 40 iCook Italian recipes range from the easy to make to more complicated affairs. All are explained step by step and include numerous tips on the right cooking implements to use for a selection of dishes based on meat, fish, cheese accompanied by polenta, rice, burgul, pita, cous cous and tacos. Finger licking ideas always well balanced from a nutritional point of view. The perfect blend of carbohydrates, protein and vegetables, made more harmonious by our sommelier’s delicious recommendations.
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.
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