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Discover contorni-the delicious side dishes of Italy-in this wonderful cookbook of over 60 recipes from Susan Simon, author of Insalate. Made with the freshest vegetables, these little dishes follow the seasons to take advantage of each ingredient at its most flavorful. From spring vegetable tarts-Crostate di Verdure Primaverili-to a colorful blend of winter carrots and celery root-Carote e Sedano-Rapa alla Nonna Silvera-each recipe uses ingredients that can be easily found at the local grocery. Photographs illustrate beautiful Italian countryside, street markets, and perfectly ripe vegetables, and showcase the mouthwatering recipes. With Contorni, side dishes are no longer an afterthought, they are the perfect accompaniment.
Describes one young man's efforts to reconcile his deafness in an unforgiving, hearing world by undertaking a two-year sojourn in a remote village in Zambia as a Peace Corps volunteer, where he finds a remarkable world marked by both beauty and violence.
Over 75 of Anna Del Conte's finest Italian recipes. Anna Del Conte is one of the greatest living experts on Italian food. Born in Milan, she read History and Philosophy before leaving for London in 1949 where she quickly became the first cookery writer in England to specialise in Italian food. Both Nigella and Delia cite her as their favourite Italian food writer and her culinary expertise has been acknowledged with countless awards. The Hamlyn Classic Recipes series is a celebratory collection of some of the most admired chefs the world has to offer - noteworthy not only for their pioneering approach to food, but also for their dependable, uncomplicated and trustworthy recipes. This definitive cookbook contains over 75 signature recipes accompanied by beautiful photography. In this elegant collection of Italian cuisine you’ll find delicious traditional dishes such as Bucatini with pancetta, Beef braised in Barola, Calamari stuffed with rice, parsley and garlic and Pistachio ice cream. The Hamlyn Classic Recipes series is a celebratory collection of some of the most admired chefs the world has to offer - noteworthy not only for their pioneering approach to food, but also for their dependable, uncomplicated and trustworthy recipes. This definitive cookbook contains over 75 signature recipes accompanied by beautiful photography. In this elegant collection of Italian cuisine you’ll find delicious traditional dishes such as Bucatini with pancetta, Beef braised in Barola, Calamari stuffed with rice, parsley and garlic and Pistachio ice cream.
The award-winning chef and TV host shares one hundred recipes from his critically acclaimed Napa Valley restaurant. Michael Chiarello has won countless fans through his appearances on Top Chef Masters, the Food Network, and PBS—as well as with the exquisite meals he serves at his award-winning restaurant, Bottega. Now Chiarello offers this beautiful cookbook inspired by the soulful Southern Italian-style menu at that legendary establishment. Bottega is rich with more than 120 photographs that convey the unique experience of dining there, and features one hundred amazing recipes for Southern Italian specialties. With signature Chiarello style, each dish is designed for the home cook to have as much easy and joy cooking as eating.
A lushly photographed cookbook and travelogue showcasing the regional cuisines of the Alps, including 80 recipes for the elegant, rustic dishes served in the chalets and mountain huts situated among the alpine peaks of Italy, Austria, Switzerland, and France. “A passionate exploration of all things Alpine . . . this one is a must-have for every ski bum foodie.”—Vogue NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW From the wintry peaks of Chamonix and the picturesque trails of Gstaad to the remote villages of the Gastein Valley, the alpine regions of Europe are all-season wonderlands that offer outdoor adventure alongside hearty cuisine and intriguing characters. In Alpine Cooking, food writer Meredith Erickson travels through the region--by car, on foot, and via funicular--collecting the recipes and stories of the legendary stubes, chalets, and refugios. On the menu is an eclectic mix of mountain dishes: radicchio and speck dumplings, fondue brioche, the best schnitzel recipe, Bombardinos, warming soups, wine cave fonduta, a Chartreuse soufflé, and a host of decadent strudels and confections (Salzburger Nockerl, anyone?) served with a bottle of Riesling plucked from the snow bank beside your dining table. Organized by country and including logistical tips, detailed maps, the alpine address book, and narrative interludes discussing alpine art and wine, the Tour de France, high-altitude railways, grand European hotels, and other essential topics, this gorgeous and spectacularly photographed cookbook is a romantic ode to life in the mountains for food lovers, travelers, skiers, hikers, and anyone who feels the pull of the peaks. Praise for Alpine Cooking “This generous cookbook and travelogue will have readers booking trips to the Alps of Italy, France, Austria, and Switzerland. . . . Erickson beautifully captures Alpine food and culture in this standout volume.”—Publishers Weekly (starred review)
This book provides a comprehensive, up-to-date overview on the most pressing issues in the conservation and management of archaeological, architectural, and urban landscapes. Multidisciplinary research is presented on a wide range of built heritage sites, from archaeological ruins and historic centers through to twentieth century and industrial architectural heritage. The role of ICT and new technologies, including those used for digital archiving, surveying, modeling, and monitoring, is extensively discussed, in recognition of their importance for professionals working in the field. Detailed attention is also paid to materials and treatments employed in preventive conservation and management. With contributions from leading experts, including university researchers, professionals, and policy makers, the book will be invaluable for all who seek to understand, and solve, the challenges face d in the protection and enhancement of the built heritage.
Sip, savor, and get the most out of every bite with Rick Steves! With this fun and practical guide to eating well in Italy, you’ll: Indulge in the best of Italy’s cuisine, from tantalizing antipasti and saucy pastas to luxurious gelato Get a taste of the coffee culture and vibrant wine scene Discover what to eat where with food and wine specialties from the country’s 20 regions Find lists of Rick's favorite restaurants in every region Follow Rick’s tips to find restaurants for any budget, smartly navigate the menu, and decipher the check Hurdle the language barrier with the ultimate Italian food glossary Enjoy full-color, inspiring photos throughout Commemorate your culinary adventures with a foldout souvenir poster map Rick Steves and co-author Fred Plotkin have devoted decades to traveling through Italy. In this book, they pass along those lessons to you. Appreciate good food the way Italians do with Rick Steves Italy for Food Lovers.