Cafe Firenze Cookbook
Hardcover ISBN: 0981929095
Cafe Firenze Cookbook celebrates the best of Italian cuisine, coupling gourmet recipes by Top Chef Season 5 fan favorite Fabio Viviani with martini recipes by award-winning mixologist Jacopo Falleni. Viviani's recipes--the same that made him a top contender in the most popular cooking show currently on television--are healthy, easy to prepare, and incredibly tasty, and each one is paired with one of Falleni's fabulous and completely original drink recipes. Each chapter covers a different type of recipe (appetizers, pasta, fish, meat, and desserts), and each begins with Viviani's personal background with each type of food and contains anecdotes, history, garnish instructions, and tips for buying ingredients.Friends since the age of twelve in Florence, Italy, Viviani and Falleni are business partners in their popular Ventura county restaurant, Cafe Firenze Restaurant and Martini Bar, which brings Tuscan dishes and Florentine flair to Southern California. This incredible book of their authentic recipes from their home country will delight all Fabio Viviani's followers and fans, as well as anyone interested in Italian cuisine. Includes beautiful four-color photography by Antonio Busiello, whose work has appeared everywhere from National Geographic to Animal Planet, and a foreword by William Shatner, one of Viviani's biggest fans.
Staining to bottom corner of pages throughout (does not affect text).
Frank Stitt's Bottega Favorita
Hardcover ISBN: 1579653022
A companion volume to Frank Stitt's Southern Table introduces the Alabama chef's take on Mediterranean cuisine in a cookbook that presents a variety of Southern-influenced Italian recipes, including Tomato Chutney and Roasted Sweet Pepper Pizza, Lamb Shanks with Sweet Peas and Mint, and Zabaglione Meringue Cake.
Simple Recipes and True Stories from a Life in Food
Hardcover ISBN: 159691470x
Documents the James Beard Award-winning chef's experiences of cooking in a home kitchen without professional tools or a support staff, in a volume of one hundred recipes that blends sophisticated ingredients with easy-to-follow instructions for such dishes as lamb meatballs stuffed with goat cheese, roast pork with Italian plums and grappa, and honey-flavored pine nut cake. 60,000 first printing.
Sauces and Shapes
Pasta the Italian Way
Hardcover ISBN: 0393082431
Sauces and Shapes showcases some 150 straight-forward, flavorful, and very Italian recipes for sauces, soups, and handmade pasta, adapted with a minimum of compromise for the American kitchen. And every recipe features the right shapes to accompany the sauce. Why tagliatelle for Bolognese? Why linguine for spicy tuna sauce? Some recipes will be familiar while others may surprise, such as a sauce of spareribs with horseradish or the real Alfredo, but everywhere ingredients rule. As a bonus, the book features 100 illustrations of ingredients and pasta-making techniques and no-nonsense instructions for stocking an Italian pantry, cooking al dente, stuffing ravioli, and choosing cheese. No other cookbook combines such rigorous authenticity with such user-friendly, delicious recipes.
Fiori di Zucca
Hardcover ISBN: 1848990855
Blends the history of chef Valentina Harris's family with recipes for eighty-five dishes that have personal meaning for her, in a work that highlights Italian cooking while also drawing inspiration from international cuisines.
Biba's Taste of Italy
Recipes from the Homes, Trattorie, and Restaurants of Emilia-Romagna
1st Edition Hardcover ISBN: 0688158153
The popular chef and best-selling author of From Biba's Italian Kitchen introduces readers to the home-grown country cuisine of the Emilia-Romagna region of Italy, in a collection of more than three hundred recipes for such dishes as tortellini, lasagne, anolini, and other authentic treats. 75,000 first printing.
A Culinary Traveller in Tuscany
Exploring & Eating Off the Beaten Tracj
Paperback ISBN: 1892145685
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.