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It’s much too easy just to say salad. Especially when you want something that is fresh, light, tempting and healthy. Not too demanding, perhaps, but tasty nevertheless. This is a world, a universe even, which has the same common denominators, lettuce and co, but with thousands of variations depending on personal tastes and the current season. Salad, the timeless legend of the 1980s, is the perfect solution for a light, but tasty, lunch: rich in nutritional goodness and capable of quickly inducing that wonderful feeling of fullness. Radicchio and endive, but fava beans, pine nuts, avocados, beans, potatoes, black rice and spelt, too. These are the main ingredients of the 40 recipes contained in iCook Italian, to help you create tasty balanced salads. Tuna, anchovies, eggs and cheese are also used to enhance the flavours of the vegetables, leaves and greens. These 40 salads, which can be enhanced with some bread, crostini and bread sticks, bring wellbeing to the table and can be experimented with all year round, as you follow the rhythms of the seasons. And for the pleasure seekers out there, what about a fine glass of wine to forever banish the idea that a salad is not a happy dish.
From Brooklyn's sizzling restaurant scene, the hottest cookbook of the season... From urban singles to families with kids, local residents to the Hollywood set, everyone flocks to Frankies Spuntino—a tin-ceilinged, brick-walled restaurant in Brooklyn's Carroll Gardens—for food that is "completely satisfying" (wrote Frank Bruni in The New York Times). The two Franks, both veterans of gourmet kitchens, created a menu filled with new classics: Italian American comfort food re-imagined with great ingredients and greenmarket sides. This witty cookbook, with its gilded edges and embossed cover, may look old-fashioned, but the recipes are just we want to eat now. The entire Frankies menu is adapted here for the home cook—from small bites including Cremini Mushroom and Truffle Oil Crostini, to such salads as Escarole with Sliced Onion & Walnuts, to hearty main dishes including homemade Cavatelli with Hot Sausage & Browned Butter. With shortcuts and insider tricks gleaned from years in gourmet kitchens, easy tutorials on making fresh pasta or tying braciola, and an amusing discourse on Brooklyn-style Sunday "sauce" (ragu), The Frankies Spuntino Kitchen Companion & Kitchen Manual will seduce both experienced home cooks and a younger audience that is newer to the kitchen.
At long last, the companion cookbook to the hit YouTube cooking show—including recipes for 120 simple, delicious Italian-American classics. When Laura Vitale moved from Naples to the United States at age twelve, she cured her homesickness by cooking up endless pots of her nonna’s sauce. She went on to work in her father’s pizzeria, but when his restaurant suddenly closed, she knew she had to find her way back into the kitchen. Together with her husband, she launched her Internet cooking show, Laura in the Kitchen, where her enthusiasm, charm, and irresistible recipes have won her millions of fans. In her debut cookbook, Laura focuses on simple recipes that anyone can achieve—whether they have just a little time to spend in the kitchen or want to create an impressive feast. Here are 110 all-new recipes for quick-fix suppers, such as Tortellini with Pink Parmesan Sauce and One-Pan Chicken with Potatoes, Wine, and Olives; leisurely entrées, including Spinach and Artichoke-Stuffed Shells and Pot Roast alla Pizzaiola; and 10 fan favorites, like Cheesy Garlic Bread and No-Bake Nutella Cheesecake. Laura tests her recipes dozens of times to perfect them so the results are always spectacular. With clear instructions and more than 100 color photographs, Laura in the Kitchen is the perfect guide for anyone looking to get comfortable at the stove and have fun cooking.
Who said vegetarian recipes are all alike? The favorable Mediterranean climate offers a huge variety of plant products with which to prepare fresh salads, but also delicious pasta dishes, imaginative appetizers and main courses, for every season and every palate. Each recipe has been carefully selected keeping an eye on calories and nutrients intake, since now more than ever "vegetarian" is synonymous with health without sacrificing the pleasures of good eating. 40 recipes that will amaze and delight: what about lasagna with spinach and ricotta or chard ravioli with parsley? And also dumplings and rice, enriched with mushrooms, peas, spinach and perfumed with sage, without forgetting the classic “arancini”, hiding tomatoes and mozzarella inside. And then skewered vegetables, baked eggplant rolls, roasted pumpkin appetizers and stuffed peppers; not to mention soups, creams and fresh salads, not only easy and quick to prepare, but also made with unusual ingredients such as nuts and fresh oranges. Finally, perfect wine pairings for each plate are suggested to complement different foods and enhance conviviality.
Meat only arrived in Italian kitchens with the coming of the Barbarians. Meanwhile, the ancient Romans learnt how to cook it from the Francs, especially pork, which soon held a place of honour at the banquets of the Roman emperors. From the Medieval period onwards, eating meat became the privilege of nobles and the aristocracy, while it was a food for feast days for the ordinary folk until the economic boom of the 1960s. White meat, depending on the culture, includes mutton, pork, poultry and veal. From a nutritional standpoint, white meat is lighter and leaner, richer in protein, vitamins B and precious minerals. To enhance its delicate taste, iCook Italian proposes 40 recipes which have been chosen from the many typical regional dishes the Belpaese has to offer, or born from the ideas of creative chefs. These are recipes very often tied to particular feast days and celebrations, particularly when it comes to lamb and kid, which are a must for every Easter menu, capon, which is always present on the Christmas table, or pig, at Carnival. These 40 ways of appreciating this type of meat are accompanied by expert advice on how to enhance their taste with the right wine.
Five hungry kids, a husband in the NFL, and staying in shape—popular blogger Christy Denney has her work cut out for her in the kitchen. Her solution? Simple, quick, and mouthwatering recipes. The Girl Who Ate Everything compiles all of Christy’s favorite tried and true recipes, as well as brand new and equally tasty ones created just for this book. From Chicken Pot Pie Crumble to Cinnamon Roll Sheet Cake, these recipes will have your family begging you for more!
Features color photographs and recipes for comfort meals that reflect Italy's culinary traditions.
In the beginning it was ham and melon. Then parmigiana and polenta were rediscovered, and finally new ideas began to arrive from other cuisines, like cous cous, pita, bulgur and tacos. The single course, which is becoming more and more popular on Italian tables, is a triumph. These new eating habits have blended perfectly with traditional Italian cuisine to become the symbol of happy informality. How about Polenta plum cake with turkey cubes and braised endive or fish carpaccio and vegetables with kiwi? Or a Pasta Omelette and Tortillas with chicken and vegetables? Just because it’s a single course, doesn’t mean it doesn’t require the utmost attention. These 40 iCook Italian recipes range from the easy to make to more complicated affairs. All are explained step by step and include numerous tips on the right cooking implements to use for a selection of dishes based on meat, fish, cheese accompanied by polenta, rice, burgul, pita, cous cous and tacos. Finger licking ideas always well balanced from a nutritional point of view. The perfect blend of carbohydrates, protein and vegetables, made more harmonious by our sommelier’s delicious recommendations.
Popular husband-and-wife bloggers and podcasters (acouplecooks.com) offer 100 recipes with an emphasis on whole foods and getting into the kitchen together. Pretty Simple Cooking was named one of the best vegetarian cookbooks by Epicurious and best healthy cookbooks of 2018 by Mind Body Green. A love story at its finest, Alex and Sonja Overhiser first fell for each other--and then the kitchen. In a matter of months, the writer-photographer duo went from eating fast and frozen food to regularly cooking vegetarian meals from scratch. Together, the two unraveled a "pretty simple" approach to home cooking that kicks the diet in favor of long-term lifestyle changes. While cooking isn't always easy or quick, it can be pretty simple by finding love in the process. A Couple Cooks | Pretty Simple Cooking is an irresistible combination of spirited writing, nourishing recipes with a Mediterranean flair, and vibrant photography. Dubbed a "vegetarian cookbook for non-vegetarians", it's a beautiful book that's food for thought, at the same time providing real food recipes for eating around the table. The book features: 100 vegetarian recipes, with 75 vegan and 90 gluten-free options A full-color photograph for every recipe Recipes arranged from quickest to more time-consuming 10 life lessons for a sustainably healthy approach to cooking, artfully illustrated with a custom watercolor