Sometime in the 1950s, Emiko Davies' nonno-in-law began the tradition of ringing in the new year with tortellini al sugo. He served it along with spumante and a round of tombola, and sparked a trend; up until the 1970s, you could find tortellini at midnight on New Year's Eve in the bars around the Tuscan town of Fucecchio.This is just one of the heirloom dishes in this collection, for which Emiko Davies has gathered some of her favorite family recipes. They trace generations that span the length of Italy, from the Mediterranean port city of Taranto in the southern heel of Puglia to elegant Turin, the city of aperitif and Italian cafe culture in the far north and, finally, back to Tuscany, which Emiko calls home. Tortellini at Midnight is a book rich with nostalgia, with fresh, comforting food and stunning photography. It is a book that is good for the soul.
Cooks across Italy have been making vegetarian dishes for centuries. Full of the exhaustive research and bona fides that readers worldwide have come to expect from Slow Food, Vegetariano collects over 400 of the best vegetarian (and frequently vegan) recipes from home cooks in every region of Italy--all approachable, cookable, and full of the rustic Italian spirit of abbondanza and gracious hospitality. Befitting recipes handed down through families, most feature their original preparations and ingredients, rather than being reengineered as vegetarian by modern chefs. Local knowledge and experience are highlighted, showcasing the generations of respect Italian cooks have lavished on their verdure. Sustainability, versatility, and a frugal cook's lack of waste all characterize the recipes meticulously researched by Slow Food. Organized by course, these 400-plus recipes are perfect for family meals and celebratory feasts alike, and each features charming cultural details and culinary customs not found in chef-driven books.
Each of the ten itineraries in this cookbook/guidebook takes readers through parts of Tuscany that still remain largely undiscovered and into the kitchens of more than fifty superb but little-known restaurants specializing in regional cuisine-those that are for the most part overlooked by tourists and known only to the locals. Each regional section begins with illuminating and absorbing explanations of what makes Tuscan cooking so unique: location, location, location. You'll read about a bean so beloved by a village that it's been elevated to cult status-but unknown a few kilometers down the road; an aboriginal baby lamb that is almost unknown outside of the Zeri valley; the endless array of vegetable tarts found nowhere in Tuscany but Lunigiana and Garfagnana. With this guide in hand, you'll not only know where to dine but what to order when you get there.In addition to 100 recipes, also included are nearby points of interest, descriptions and contact information for restaurants, trattorie, gourmet shops, wineries, olive oil producers, local markets, and regional food festivals, and how to find the monasteries, workshops, and artisans' studios that offer local items ranging from herbal beauty products to traditional ceramics and handwoven linens.
creamy consistency of mashed potatoes on the inside. The Italian food of the Jersey shore is near and dear to Chef Behr's heart, and when he's homesick he cooks those iconic dishes, from meat loaf to short ribs, although his versions reflect his experiences in California, New York, and Rome--they're lighter than the classic version but nonetheless deliver all their robust satisfaction.
Beloved chef and best-selling author Lidia Bastianich shares, for the first time, the timeless recipes that have made her flagship restaurant, Felidia, a New York City dining legend for almost four decades.Ever since it opened its doors on Manhattan's Upper East Side in 1981, Felidia has been revered as one of the best Italian restaurants in the country. In these pages, Lidia and longtime Executive Chef Fortunato Nicotra share 115 of the recipes that capture the spirit of the Felidia menu past and present. From pastas and primi to appetizers and meats, and from breads and spreads to sides and soups, these are some of Lidia's absolute favorite dishes, lovingly adapted for home cooks to re-create in their own kitchens. Here are recipes for old-school classics such as Pasta Primavera and Linguine with White Clam Sauce and Broccoli. Contemporary favorites include Pear and Pecorino Ravioli, Chicken Pizzaiola, Short Ribs Braised in Barolo, and Eggplant Flan with Tomato Coulis. Exquisite dessert recipes include Warm Nutella Flan, Open Cannolo and Limoncello Tiramis , while Passion Fruit Spritz and Frozen Peach Bellini come from the restaurant's lively bar. Felidia is a beautifully illustrated, full-color cookbook that takes readers behind the scenes of the restaurant's storied history and is filled with the same warmth and hospitality that are the hallmark of all of Lidia's cookbooks. It's the next-best thing to enjoying an evening out at this award-winning eatery
-A look at Tuscan traditions and ingredients in the kitchen, with recipes from real people (instead of chefs), carrying on their culinary heritage day by day -Includes 30 recipes Tuscany is home to Florence, the Renaissance, stunning landscapes, great wines - and food. Simple, slow cooked, made with the finest ingredients, locally sourced. Maite and Marie collect 30 traditional recipes, combined with 40 of Mau's delicious photographs, and published at an affordable price. Now the best of Tuscan food is within easy reach of any home cook.
"The trick to cooking is that there is no trick." --Mario Batali
The only mandatory Italian cookbook for the home cook, Mario Batali's Molto Italiano is rich in local lore, with Batali's humorous and enthusiastic voice, familiar to those who have come to know him on his popular Food Network programs, larded through about 220 recipes of simple, healthy, seasonal Italian cooking for the American audience.
Easy to use and simple to read, some of these recipes will be those "as seen" on TV in the eight years of "Molto Mario" programs on the Food Network, including those from "Mediterranean Mario," "Mario Eats Italy," and the all-new "Ciao America with Mario Batali." Batali's distinctive voice will provide a historical and cultural perspective with a humorous bent to demystify even the more elaborate dishes as well as showing ways to shorten or simplify everything from the purchasing of good ingredients to pre-production and countdown schedules of holiday meals. Informative head notes will include bits about the provenance of the recipes and the odd historical fact.
Mario Batali's Molto Italiano will feature ten soups, thirty antipasti (many vegetarian or vegetable based), forty pasta dishes representing many of the twenty-one regions of Italy, twenty fish and shellfish dishes, twenty chicken dishes, twenty pork or lamb dishes and twenty side dishes, each of which can be served as a light meal. Add twenty desserts and a foundation of basic formation recipes and this book will be the only Italian cooking book needed in the home cook's library.
Domenica Marchetti shows us how to cook and entertain at home like a native Italian. She brings appealing specialties to the table that fill the stomach and warm the heart of anyone who pulls up a chair. Seventy-five delicious dishes include the likes of Veal and Mushroom Stew in a Puff Pastry Crust and Gabriella's Lasagna alla Bolognese. And luscious desserts such as Chocolate Grappa Cake make the perfect ending to a wonderful evening. Tips on planning the meal make it easy for everyoneincluding the hostto have a memorable big night in, with the pleasure of Italian-style cooking and the hospitality that can only be found at home with friends and family.