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Italian food is simple, satisfying and one of the most popular cuisines in the world. Cook like a true Italian with this guide book for preparing the most exquisite dishes at home. Here Is A Preview Of What You'll Learn... -History of Italian Cuisine -Top Italian Recipes -Main Ingredients Used -Pasta and its Dishes -BRAISED RABBIT PAPPARDELLE -VANILLA ICE CREAM & COFFEE -AUBERGINE ROLLS WITH SPINACH & RICOTTA -CHERRY TOMATO, KALE, RICOTTA & PESTO PASTA -APRICOT & RATAFIA SPONGE CAKE -ROAST RED WINE LAMB WITH ITALIAN BEANS -POTATO GNOCCHI WITH ZUCCHINI AND PECORINO (GNOCCHI CON ZUCCHINE E PECORINO) -GOAT CHEESE AND HERB STUFFED RADICCHIO LEAVES -And over 100 classic Italian Recipes!
A beautiful new edition of one of the most beloved cookbooks of all time, from “the Queen of Italian Cooking” (Chicago Tribune). A timeless collection of classic Italian recipes—from Basil Bruschetta to the only tomato sauce you’ll ever need (the secret ingredient: butter)—beautifully illustrated and featuring new forewords by Lidia Bastianich and Victor Hazan “If this were the only cookbook you owned, neither you nor those you cooked for would ever get bored.” —Nigella Lawson Marcella Hazan introduced Americans to a whole new world of Italian food. In this, her magnum opus, she gives us a manual for cooks of every level of expertise—from beginners to accomplished professionals. In these pages, home cooks will discover: • Minestrone alla Romagnola • Tortelli Stuffed with Parsley and Ricotta • Risotto with Clams • Squid and Potatoes, Genoa Style • Chicken Cacciatora • Ossobuco in Bianco • Meatballs and Tomatoes • Artichoke Torta • Crisp-Fried Zucchini blossoms • Sunchoke and Spinach Salad • Chestnuts Boiled in Red Wine, Romagna Style • Polenta Shortcake with Raisins, Dried Figs, and Pine Nuts • Zabaglione • And much more This is the go-to Italian cookbook for students, newlyweds, and master chefs, alike. Beautifully illustrated with line drawings throughout, Essentials of Classic Italian Cooking brings together nearly five hundred of the most delicious recipes from the Italian repertoire in one indispensable volume. As the generations of readers who have turned to it over the years know (and as their spattered and worn copies can attest), there is no more passionate and inspiring guide to the cuisine of Italy.
From the editors of America’s favorite culinary magazine, Easy Italian features 30 recipes for authentic classics like soulful minestrone soup, seasonal pasta, and luscious panna cotta. Learn how joyfully simple Italian fare is to prepare—and create dishes that yield deeply flavorful results using simple recipes and items you likely have on hand. Easy Italian also includes guides to ingredients and wine, step-by-steps, and more, making it an indispensable guide you’ll turn to time and again. Offering authentic, from-the-source recipes for Italian classics—from pesto focaccia to linguine with clams and chiles and eggplant parmesan—this title is a handy go-to guide for home cooks looking for inspiration with international cuisine in the home kitchen. The recipe chapters are organized by course (starters, soups, pasta, main dishes, and sweets) making it easy to meal plan; each recipe includes a helpful cooking or pairing note. This cookbook also features on key ingredients and visually-driven narrative guides to the wines of Italy and the Italian pantry. The gorgeous full-color photos throughout help bring this beloved cuisine to life.
Of all the world's cuisines, Italian is by far the most popular.whether it's the comfort of hearty southern Italian or the more delicatedelights of lighter northern Italian cuisine, the simple truth is allItalian food tastes great. Now, with"365 EASY ITALIAN RECIPES, you can serve your family their favorite Italian dishes every day ofthe year.Here in one volume are all the Italian classics, from "Shrimp Scampi, "Linguine with Clam Sauce, " and "Veal Piccata" "to kids" favoriten such as "Spaghetti and Meatballs," "Eggplant Parmigiana, " and"Chicken Cacciatore." There are even two pasta chapters - one for dried and one for fresh - a whole section on the Italian way with vegetables, and a generous collection of antipasto dishes, which many people consider the best part of the Italian meal. One especially tantalizing chapter teaches you how to turn store-bought bread dough into pizzas, calzones, flavored bread sticks, focaccio, and old-fashioned heroes. Finally, for a real treat, try one of the recommended Italian desserts like "Biscuit Tortoni "Cassata alla Siciliana, " or "Italian Cheesecake." Whether cooking for a crowd, your family, or simply indulging yourself, " 365 EASY ITALIAN RECIPES will bring a bella vita toyour table.
Energetic, classic, adventurous and completely satisfying, Eat Delicious is packed with stunning photography and big bold recipes-- perfect for fans of Jamie Oliver, Smitten Kitchen and the hundreds of thousands of followers of Dennis the Prescott on Instagram. Eat Delicious features comfort food from around the globe that can be prepared by any home cook, no matter their skill level. Good food isn't processed or precious, Dennis insists. Good food is delicious, fun to make, exciting to eat and puts you in a good mood. Mirroring the inviting, energetic style of Dennis's Instagram account, Eat Delicious is packed with 125 of his most popular and original recipes for breakfast, lunch, and dinner as well as desserts, snacks, and sides that everyone will enjoy, including: * Brioche Doughnuts * Fried Feta BLT * Fried Shoestring Onion Cheeseburgers * Super Spicy Dan Dan Noodles * Garam Masala Beer Mussels * Matcha Mint Chip Ice Cream Skip the takeout and create Dennis's fabulous fare in your own kitchen with this dazzling cookbook that makes it easy to eat delicious!
The weight-loss icon and star of One Day at a Time traces the story of how she developed a healthy relationship with food, describing happy culinary memories shared with her Italian family while offering more than 100 culturally inspired recipes complemented by recommendations for portion control and optimal nutrition. 150,000 first printing.
While waiting for construction to finish on his restaurant A Voce, Andrew Carmellini faced an unusual challenge. After a brilliant career in professional kitchens (including a 6-year tour as chef de cuisine at Café Boulud), he was faced with the harsh reality of life as a civilian cook: no prep cooks, no saucier, no daily deliveries - just him and his wife in their tiny Manhattan-apartment kitchen. Urban Italian is made up of the recipes that result when a great chef has to use the same resources available to the rest of us. In these hundred recipes - covering five distinct courses, cocktails, and base recipes - Carmellini shows how to make stunning, soulful food with nothing more than the ingredients, techniques, and time available to the ordinary home cook. Recipes include crisped artichokes with yogurt, mint, and sauce picante; duck meatballs with cherry moustarda sauce; roast pork with Italian plums and grappa; spicy cod with rock shrimp; and marinated grapes with red-wine granita. Along with the recipes (beautifully photographed by Quentin Bacon), Carmellini and his wife, Gwen Hyman, have written a number of sections to help readers bring home more of a great chef's experience. These begin with a narrative that traces Andrew's culinary education, and continue with short pieces on places and ingredients, placed alongside recipes to shed light on the history and practice of simple, beautiful cooking.
A palate-pleasing cookbook that “enables us to virtually visit Italy’s 20 regions and savor its pastas” (Booklist, starred review). In Pasta Modern, Italian food authority Francine Segan challenges the notion that pasta must be traditional or old-world. In this beautifully photographed cookbook, Segan details the hottest, newest, and most unusual pasta dishes from Italy’s food bloggers, home cooks, artisan pasta makers, and vanguard chefs. The one hundred distinctive pasta recipes, including many vegan and vegetarian specialties, range from simple and elegant (Pasta with Caramelized Oranges) to more complex (Neapolitan Carnevale Lasagna) to cutting-edge (Cappuccino-Caper Pasta). Tips and anecdotes culled from Segan’s Italian travels enhance the easy-to-follow directions, and a glossary of more than fifty extraordinary dried pastas showcases shapes to revive any pasta lover’s repertoire. For contemporary, authentic Italian pasta, Pasta Modern is the go-to guide.
Introduces Mexican-style cooking, and shares recipes for appetizers, soups, salads, salsas, fish, poultry, meat, beans, rice, tortillas, eggs, breads, a desserts.
NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY Having won or been nominated for just about every known prestigious culinary award, Michael White is hailed by food critics as the next great hero of Italian gastronomy. His reach extends around the globe with a clutch of acclaimed fine dining restaurants, including Marea, Ai Fiori, Osteria Morini, and pizzeria Nicoletta. Now, in Classico e Moderno, White brings his passion for authentic Italian cuisine to the home kitchen, with recipes—nearly 250—that cover both the traditional and contemporary dishes of the region. In the “Classico” portion, White shares such iconic dishes as Meatballs Braised in Tomato Sauce; Pasta and Bean Soup; Cavatelli with Lamb Ragù and Bell Peppers; and Roasted Pork Leg with Rosemary and Black Pepper. The “Moderno” chapters feature recipes that have put White’s restaurants on the map, including Chicken Liver Crostini with Marsala-Braised Onions; Fusili with Red Wine–Braised Octopus and Bone Marrow; and Veal Chops with Roasted Endive and Pancetta Cream Sauce. Both the Classico and Moderno sections offer ideas for your whole meal: first courses (Vitello Tonnato, Garganelli with Caviar Cream ), soups (Zuppa di Baccalá, White Bean Soup with Sautéed Shrimp), pastas (Tortellini alla Panna, Ricotta and Swiss Chard Tortelli), main courses (Pollo alla Diavola, Braised Lamb Shanks with Farrotto), and desserts (Crostata di Ricotta, Panna Cotta with Meyer Lemon–Basil Sorbet and Almond Milk Froth), as well as salads, pizzas, and basic formulas for pesto, stocks, and vinaigrettes. Including personal notes and anecdotes about White’s early sojourn in Italy and his flavorful career, Classico e Moderno will give you all the tools, tips, and tricks you need to cook tantalizing Italian dishes with the confidence of a seasoned chef. Praise for Michael White and Classico e Moderno “A masterpiece of culinary acumen and perfection in presentation . . . White once again sublimely deals with his cuisine of choice—Italian. In an attempt to bridge the gap between classic and modern, this chef extraordinaire offers the reader an experience in beauty and taste. . . . This book is a testament to both the importance/influence of Italian cuisine and to the rich and varied experiences its ingredients and tradition still have to offer.”—Publishers Weekly (starred review) “Exceedingly appealing . . . [Michael White] is one of the great chefs of modern Italian food in this country, and in Classico e Moderno he teaches us enough so that we can try to follow in his footsteps.”—Vogue “Hugely ambitious . . . White is one of a number of rising chefs here who aren’t Italian but have felt the freedom to refresh the concept of Italian food.”—Associated Press “The future of Italian gastronomy, thanks to the spectacular inventiveness he brings to modernizing the world’s most popular cuisine.”—Gotham “I’ve watched and tasted as Michael White has matured into his current position as one of the preeminent stewards and pioneers of Italian culinary tradition in America. Even his signature modern dishes are as relatable as the classics—and are perhaps even destined to be deemed classics in their own right some day.”—Thomas Keller, from the Foreword “Michael White has, in very short order, grabbed the Italian food crown for New York City.”—Anthony Bourdain