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Tiny masterpieces of handmade Italian art. We are, of course, talking about tagliatelle, tortellini, ravioli and tortelloni, in other words egg pasta, which must be soft, fresh and porous enough to absorb the sauce. Custodians of the techniques to make sfoglia have long been the Emilians, with the strong, slow movements they perform to knead the dough of eggs and flour. From them, fresh pasta has spread all over Italy. All you need to create marvellous, fresh pasta are a few, simple movements and the right ingredients, like eggs, flour and water. However, you can also add spinach, greens, tomatoes or sepia to enliven creative, tasty dishes. To dress and stuff with the tastiest sauces.
More than a dish, it’s a flagship food. Pizza is the symbol par excellence of Italian cuisine around the world. It dates back to 18th century Naples, and has spread all over the world since then. The same is true for focacce, schiacciate and crescente, as well as all the other oven-baked grain derivatives, which the ancient Romans once used as a plate upon which they ate their meals. Similar to Arabian pita, the Indian nan and the Hispanic tortilla, pizza and focacce are by far the most popular of their kinds in the world. Whether it’s pizza, pie or focaccia, here are 40 recipes whose numerous versions from north to south of the Belpaese (with a couple of forays into foreign cuisine) all have the same mix of flour and water as a base. Beginning with the preparation stage, the many different ingredients and the various cheese, vegetable, spice, meat and fish dressings are all laid out in 40 different possibilities: from the most traditional of pizzas with tomato to focacce and focaccette, pies, plum-cakes and quiche, from the simplest recipes to the most complicated. All are explained, step by step, with ingredients, preparation and cooking times. And all are faithful to the one general rule: crispy on the outside, soft inside. iCook Italian is a series of cookery eBooks, each one containing 40 illustrated recipes. From appetisers to pasta, from rice to soups, from second courses of meat and fish to ice-creams, desserts, puddings and cakes as well as pizza, focacce, egg dishes and salads, iCook Italian is a genuine feast of Italian gastronomy. All dishes were chosen by taking a peek at the recipe books in grandmother’s kitchen along with those of the most creative and talented chefs in the country, marrying tradition with modernity and putting regional specialities alongside the cuisine of other countries. All were chosen with an eye on their nutritional value, something which has made Mediterranean cuisine such a success. Each recipe is accompanied by a photo of the finished dish and step by step instructions on how to make it. We haven’t forgotten about the ideal wine either, which helps bring out the very best in flavours and aromas, and some simple, but practical, advice about the pleasures of food and how to choose the right ingredients for that final touch of class. Secrets stolen from the best kitchens in Italy.
This book is the first chapter to learn about some basic steps typical of food preparation in Italian cuisine. We will not talk about fine cuisine but we're going to talk about what, simply and daily, thousands of people in Italy prepare to eat. Italian cuisine provides a library full of recipes: many ingredients and millions of ways to put them together. This is a historical richness, mainly due to the customs and needs of the many populations lived on the Italian territory since the end of the Roman Empire. Are you sure to eat Italian when you are in an "Italian restaurant" in your neighborhood or city? Are you sure to eat real Parmesan cheese, or real extra virgin olive oil, or a real tomato sauce, or a good cooked pasta? Would you be able to go home and prepare a plate of pasta? ... for you, for your wife or husband, for your children? It is the same question I asked myself: despite the fact that I lived in Italy and grew up seeing my mother, my grandmother and my wife cooking ... would I be able to cook a plate of pasta for my children? Yes! Because it's simple .. and I want to share this experience with you!
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.
A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
Join local food writer Teri Horsley as she explores the history of Butler County's most beloved eateries and the stories behind them. Butler County has concocted fine food and finer memories for generations. Isgro's dished out succulent Italian to locals and celebrities alike, including Frank Sinatra and numerous Cincinnati Reds players. Starting off as a Prohibition speakeasy, Nitchtings later evolved into a high-end supper club where many prominent politicians debated the issues of the day. Hickory Hut made its name serving delicious American casual food to fiercely loyal regulars, some of whom ate there three times a day. For decades, fans of Milillo's and Chester's have argued which is the best pizza in town, a debate that continues today.
NEW YORK TIMES BESTSELLER • 70 quick-fix weeknight dinners and 30 luscious weekend recipes that make every day taste extra special, no matter how much ​time you have to spend in the kitchen—from the beloved bestselling author of Once Upon a Chef. “Jennifer’s recipes are healthy, approachable, and creative. I literally want to make everything from this cookbook!”—Gina Homolka, author of The Skinnytaste Cookbook Jennifer Segal, author of the blog and bestselling cookbook Once Upon a Chef, is known for her foolproof, updated spins on everyday classics. Meticulously tested and crafted with an eye toward both flavor and practicality, Jenn’s recipes hone in on exactly what you feel like making. Here she devotes whole chapters to fan favorites, from Marvelous Meatballs to Chicken Winners, and Breakfast for Dinner to Family Feasts. Whether you decide on sticky-sweet Barbecued Soy and Ginger Chicken Thighs; an enlightened and healthy-ish take on Turkey, Spinach & Cheese Meatballs; Chorizo-Style Burgers; or Brownie Pudding that comes together in under thirty minutes, Jenn has you covered.
Newark, New Jersey was a thriving Italian American community with ties to southern Italy and Sicily, with waves of immigrants coming from 1870 -1950. According to New Jersey census data from 2000 Italian Americans are the largest ethnic group in the state. There are two million citizens in the state that claim Italian descent. Many of these residents have ancestors who lived in Newark's First Ward. The purpose of writing this book is both biographical and cultural and also the need to preserve recipes as a link to the history of a neighborhood that vanished five decades ago. Many recipes have been verbally passed down and the primary focus of the book is to preserve them for future generations. Although, the book is original to a specific geographical area the peasant food described in the recipes has become very popular in upscale Italian restaurants. The food is healthy and delicious. The "old neighborhood" was teaming with specialty shops including grocery stores, cheese shops, bread stores, bakeries, meat markets, a chicken market, and colorful peddlers. There was a pizza parlor that always used linen tablecloths and napkins. Every house had a "stoop" (colloquial name for small front porch) and on every "stoop" was a favorite chair often carried down several flights of stairs and a Nona or Zia would be seated watching over the neighborhood. These immigrants took great pride in their homes and community and knew everyone on the block and provided an informal but effective "neighborhood watch." When they were not sitting on the "stoop" they could be seen sweeping the sidewalks. One ritual that has faded from the experience of Italian Americans is Sunday Dinner with "Sunday Gravy". It was a time when families sat and ate at a leisurely pace with grandparents, aunts, uncles, and cousins gathered in one home. It is hoped that COOKING FROM THE ITALIANS OF NEWARK, NEW JERSEY - AN ETHNIC EXPERIENCE will provide each reader with the collective memories of sitting at the table with family.
The author of Every Night Italian “has created a cookbook combining various types of pasta in ways that even people with little free time can enjoy” (San Francisco Chronicle). Home cooks are once again looking to prepare well-balanced meals that include everyone’s favorite food—pasta. Few of us, though, have the leisure to create a classic Bolognese meat sauce from scratch. For those who are as pressed for time as they are starved for a toothsome bowl of beautifully sauced pasta, Giuliano Hazan has created 100 scrumptious pasta dishes that can be put together in half an hour or less. Hazan’s repertoire—hearty pasta soups, fresh-from-the-greenmarket vegetarian dishes, and meat and seafood sauces that take their cue from the classics of Italian cuisine—will let you bring healthful, hunger-satisfying pasta back to your family’s weeknight supper table. Included are recipes for last-minute dishes, as well as useful advice on stocking your pasta pantry, choosing cooking equipment, and figuring out which pasta shape goes with which kind of sauce.
There are good recipes and there are great ones—and then, there are genius recipes. ONE OF THE NEW YORKER’S FIFTEEN ESSENTIAL COOKBOOKS Genius recipes surprise us and make us rethink the way we cook. They might involve an unexpectedly simple technique, debunk a kitchen myth, or apply a familiar ingredient in a new way. They’re handed down by luminaries of the food world and become their legacies. And, once we’ve folded them into our repertoires, they make us feel pretty genius too. In this collection are 100 of the smartest and most remarkable ones. There isn’t yet a single cookbook where you can find Marcella Hazan’s Tomato Sauce with Onion and Butter, Jim Lahey’s No-Knead Bread, and Nigella Lawson’s Dense Chocolate Loaf Cake—plus dozens more of the most talked about, just-crazy-enough-to-work recipes of our time. Until now. These are what Food52 Executive Editor Kristen Miglore calls genius recipes. Passed down from the cookbook authors, chefs, and bloggers who made them legendary, these foolproof recipes rethink cooking tropes, solve problems, get us talking, and make cooking more fun. Every week, Kristen features one such recipe and explains just what’s so brilliant about it in the James Beard Award-nominated Genius Recipes column on Food52. Here, in this book, she compiles 100 of the most essential ones—nearly half of which have never been featured in the column—with tips, riffs, mini-recipes, and stunning photographs from James Ransom, to create a cooking canon that will stand the test of time. Once you try Michael Ruhlman’s fried chicken or Yotam Ottolenghi and Sami Tamimi’s hummus, you’ll never want to go back to other versions. But there’s also a surprising ginger juice you didn’t realize you were missing and will want to put on everything—and a way to cook white chocolate that (finally) exposes its hidden glory. Some of these recipes you’ll follow to a T, but others will be jumping-off points for you to experiment with and make your own. Either way, with Kristen at the helm, revealing and explaining the genius of each recipe, Genius Recipes is destined to become every home cook’s go-to resource for smart, memorable cooking—because no one cook could have taught us so much.