Italian Cooking
Featured Items
Risotto
Risotto
Paperback      ISBN: 0020303955
Describes the background of risotto, the basic rice dish of northern Italy, and shares recipes for cheese, vegetable, fish, seafood, meat, and fruit risotti
Vegetables from an Italian Garden: Season-by-Season Recipes
Vegetables from an Italian Garden
Season-by-Season Recipes
by Phaidon
Hardcover      ISBN: 0714861170
Vegetles from an Italian Garden features 400 delicious recipes showcasing over 40 different kinds of vegetles newly collected by the editors behind the classic Italian cooking bible, The Silver Spoon. Authentic and easy-to-use, the book will reveal how Italians use vegetles year-round to prepare simple yet crowd-pleasing dishes. The book is organized by season in four color-coded sections (Spring, Summer, Fall and Winter) to help you conveniently browse for recipes by time of year. Each season is subdivided into chapters for different vegetles highlighting best-known varieties, appearance, storage and preparation and everything you need to know to maximize flavor and nutritional content. It even includes information on how to plant and harvest each vegetle in your own home garden. Then come the recipes! Each season includes approximately 100 recipes organized further by main vegetle ingredient. For example for Spring, the book reveals how to utilize the best of the season?s bounty with main ingredients including Spinach, Swiss Chard, Wild Greens, Artichokes, Asparagus, Fava Beans, Peas, Radishes, Avocados, Onions and Belgian Endive. Offering something for everyone, two-thirds of the recipes are vegetarian, and the remaining third feature beef, chicken, pork or fish as co-stars and are coded with unique symbols to make pleasing any dietary preference easy. As stated in the book?s introduction by the Editors, ?Italian cuisine is by no means vegetarian, but vegetles play an important and integral role to every meal.?
Pasta: Recipes from the Kitchen of the American Academy of Rome
Pasta
Recipes from the Kitchen of the American Academy of Rome
Hardcover      ISBN: 1936941023
"Even if you haven't landed one of the coveted internships in the kitchen at the American Academy in Rome, you can have a behind-the-scenes tutorial in the way that pastas and sauces are made in its kitchen. The recipes in Pasta are arranged in the same order as the interns are taught to make them, from simple to more complex, and are organized in the way Italians think about pasta, not only as fresh or dry, but by the base of the sauces (oil-, tomato-, meat-, and vegetable). Even the most sophisticated cooks will be intrigued by Chef Chris Boswell's engaging notes that explain what makes the flavors work together, why and how the sauces work with the pastas, and what makes a dish not only great, but unforgettable."--
Simple Italian Sandwiches: Recipes from New York's Favorite Panini Bar
Simple Italian Sandwiches
Recipes from New York's Favorite Panini Bar
Hardcover      ISBN: 006059974x
A collection of delicious recipes from the owners of two popular New York eateries presents easy-to-prepare, simple bread-based dishes, along with condiments, antipasti, and salads, that require minimal cooking and can be prepared in minutes, including Mozzarella and Basil Pesto Tramezzi, Marscapone and Fruit Bruschetta, and Soppressata, Fontina, and Argula Panini.
Giada at Home: Family Recipes from Italy and California
Giada at Home
Family Recipes from Italy and California
Hardcover      ISBN: 0307451011
Presents contemporary twists on classic Italian dishes, focusing on fresh ingredients and including lemon hazelnut tiramisu and arugula salad with grilled fruit and panettone croutons.
A Culinary Traveller in Tuscany: Exploring & Eating Off the Beaten Tracj
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.
Italian Grill
Italian Grill
Hardcover      ISBN: 0061450979
A treasury of accessible grilled Italian food recipes shares complementary information on different heat-source options, grilling techniques, and equipment recommendations, in a volume that features such options as Guinea Hen Breasts with Rosemary and Pesto, Baby Octopus with Gigante Beans, and Rosticciana Ribs. 150,000 first printing.
Frank Stitt's Bottega Favorita
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.
Food Wine Rome
Food Wine Rome
Paperback      ISBN: 1892145715
Food Wine Rome is a tightly focused guidebook and traveler’s companion to the culinary delights of Rome. For each neighborhood, listings are in three categories: 1) dining: restaurants, trattorie, osterie; 2) gourmet shopping: bakeries, markets, salami makers, cheesemongers, and more; 3) wine: shops and wine bars. A dozen or more sidebars add entertaining and informative bits of city lore, culture, customs, quotes, and anecdotes to bring alive the city’s historic culinary richness: the Roman love affair with artichokes; the watermelon festival held for years on August 24, when giant, ripe watermelons would be released into the river upstream and Roman kids would dive into the river to grab them; Lucullus’ Kitchen Garden; the Cacio e Pepe Family of Pastas; the cult of the strawberries of Nemi (one of whose devotees was Caligula); Papal cuisine; the Renaissance of Rome’s wines; Holy Water and the Aqueducts; Spring Fever (lamb, favas, artichokes, zucchini flowers); and dozens more. A glossary of essential Roman/Italian food terms helps make shopping, marketing, and eating fun and rewarding. It is illustrated with scores of atmospheric photographs and an overall map of central Rome, plus detailed maps for each of Rome’s nine central neighborhoods, so that readers can find addresses immediately.
Molto Italiano: 327 Simple Italian Recipes For Cooking At Home
Molto Italiano
327 Simple Italian Recipes For Cooking At Home
Hardcover      ISBN: 0060734922
A collection of accessible Italian recipes, many culled from the author's popular Molto Mario cooking show, instructs home chefs on how to simplify and understand everything from purchasing ingredients to mastering elaborate preparation procedures, in a volume featuring historical and cultural information as well as tips for special occasions. 150,000 first printing.