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The experts at America's Test Kitchen and National Geographic combine Italy's magnificent cuisine, culture, and landscapes, bringing the captivating journey and rich history of Italian cuisine to your kitchen. Region by region, you'll discover the origins of celebrated cheeses, the nuances of different wine growing regions, the best farmer's markets in Venice, and more. -- adapted from publisher info.
A love letter from two Americans to their adopted city, Tasting Rome is a showcase of modern dishes influenced by tradition, as well as the rich culture of their surroundings. Even 150 years after unification, Italy is still a divided nation where individual regions are defined by their local cuisine. Each is a mirror of its city’s culture, history, and geography. But cucina romana is the country’s greatest standout. Tasting Rome provides a complete picture of a place that many love, but few know completely. In sharing Rome’s celebrated dishes, street food innovations, and forgotten recipes, journalist Katie Parla and photographer Kristina Gill capture its unique character and reveal its truly evolved food culture—a culmination of 2000 years of history. Their recipes acknowledge the foundations of Roman cuisine and demonstrate how it has transitioned to the variations found today. You’ll delight in the expected classics (cacio e pepe, pollo alla romana, fiore di zucca); the fascinating but largely undocumented Sephardic Jewish cuisine (hraimi con couscous, brodo di pesce, pizzarelle); the authentic and tasty offal (guanciale, simmenthal di coda, insalata di nervitti); and so much more. Studded with narrative features that capture the city’s history and gorgeous photography that highlights both the food and its hidden city, you’ll feel immediately inspired to start tasting Rome in your own kitchen. eBook Bonus Material: Be sure to check out the directory of all of Rome's restaurants mentioned in the book!
Robert V. Camuto sets out across modern Southern Italy in search of the "South-ness" that defined his youthful experience and views the world through wine, food, and families.
85 authentic recipes and 100 stunning photographs that capture the cultural and cooking traditions of the Italian South, from the mountains to the coast. In most cultures, exploring food means exploring history—and the Italian south has plenty of both to offer. The pasta-heavy, tomato-forward “Italian food” the world knows and loves does not actually represent the entire country; rather, these beloved and widespread culinary traditions hail from the regional cuisines of the south. Acclaimed author and food journalist Katie Parla takes you on a tour through these vibrant destinations so you can sink your teeth into the secrets of their rustic, romantic dishes. Parla shares rich recipes, both original and reimagined, along with historical and cultural insights that encapsulate the miles of rugged beaches, sheep-dotted mountains, meditatively quiet towns, and, most important, culinary traditions unique to this precious piece of Italy. With just a bite of the Involtini alla Piazzetta from farm-rich Campania, a taste of Giurgiulena from the sugar-happy kitchens of Calabria, a forkful of ’U Pan’ Cuott’ from mountainous Basilicata, a morsel of Focaccia from coastal Puglia, or a mouthful of Pizz e Foje from quaint Molise, you’ll discover what makes the food of the Italian south unique. Praise for Food of the Italian South “Parla clearly crafted every recipe with reverence and restraint, balancing authenticity with accessibility for the modern home cook.”—Fine Cooking “Parla’s knowledge and voice shine in this outstanding meditation on the food of South Italy from the Molise, Campania, Puglia, Basilicata, and Calabria regions. . . . This excellent volume proves that no matter how well-trodden the Italian cookbook path is, an expert with genuine curiosity and a well-developed voice can still find new material.”—Publishers Weekly (starred review) “There's There’s Italian food, and then there's there’s Italian food. Not just pizza, pasta, and prosciutto, but obscure recipes that have been passed down through generations and are only found in Italy… . . . and in this book.”—Woman’s Day (Best Cookbooks Coming Out in 2019) “[With] Food of the Italian South, Parla wanted to branch out from Rome and celebrate the lower half of the country.”—Punch “Acclaimed culinary journalist Katie Parla takes cookbook readers and home cooks on a culinary journey.”—The Parkersburg News and Sentinel
INSTANT NEW YORK TIMES BESTSELLER Named a Notable Book of 2021 by NPR and The Washington Post From award-winning actor and food obsessive Stanley Tucci comes an intimate and charming memoir of life in and out of the kitchen. Stanley Tucci grew up in an Italian American family that spent every night around the kitchen table. He shared the magic of those meals with us in The Tucci Cookbook and The Tucci Table, and now he takes us beyond the savory recipes and into the compelling stories behind them.​ Taste is a reflection on the intersection of food and life, filled with anecdotes about his growing up in Westchester, New York; preparing for and shooting the foodie films Big Night and Julie & Julia; falling in love over dinner; and teaming up with his wife to create meals for a multitude of children. Each morsel of this gastronomic journey through good times and bad, five-star meals and burned dishes, is as heartfelt and delicious as the last. Written with Stanley’s signature wry humor, Taste is for fans of Bill Buford, Gabrielle Hamilton, and Ruth Reichl—and anyone who knows the power of a home-cooked meal.
Presents more than two hundred authentic Italian recipes and shares authors' family stories.
The world of wine is fascinating and deep yet when we try to learn more it can seem daunting. It should be fun and not complicated or mysterious. This book is written for wine lovers from beginners to professionals. It was created to gently assist the reader through all the stages of enjoying wine. The author answers all the "why" questions about wine. The "wonders" are easily explained by a logical and scientific approach. These explanations and illustrations prepare the way so that the reader can smoothly move on to the next level. • Do we need some special talent for wine tasting? -> No. -> Just lots of wine tasting. • Why does sunshine matter? -> Because it is the most important factor in judging the appearance of wine. - > We have to look at the appearance carefully. • How should we describe the age? -> This book offers many examples and sample expressions. The author takes the reader in hand to naturally learn the basic parts of wine tasting and further, to be able to express the taste in "wine" terms. "Scientific approach" might sound a bit serious but it really is not. It simply means a consistent and methodical approach.We overlay our logical explanation with a sensory understanding about wine. This book was very carefully conceived and designed to assist the reader in understanding ideas and what we "feel"; our senses. By displaying color samples, graphic charts and pictures, the author's way of sensing wine’s characteristics are easily understood. This is a truly unique book both because of its approach and its "sensory" focus on tasting wine. ＊ Images of all the various factors that make up the aroma > from herbs to sandalwood. • Charts and graphics - > Sensory and holistic understanding of wine by pictures, illustrations, charts and graphs. • High definition photographs of various famous wines in the glass as they appear in actual wine tasting. -> Proprietary photographic technique used to express the detailed color differences between wines. The author is a world class sommelier representing his country in the "World Best Sommelier Competition". His book offers a totally unique scientific and sensory approach to the study of wine. Produced as an encyclopedic wine handbook suited to repeated reading and viewing.
The perfect accompaniment to your whiskey tasting journey The best - and most enjoyable - way to find out about whiskies is by drinking them. This truly hands-on handbook takes you on a tasting journey to discover your own personal whiskey style, and helps you to expand your horizons so you can find a world of new whiskies to enjoy. Through a series of guided at-home tastings, you'll get familiar with the full spectrum of whiskey aromas and flavours on offer - from the smokey tang of Islay peat to the aromatic scent of Japanese oak. Find out how to engage all your senses to navigate the range of malts, grains and blended whiskies and get to grips with different whiskey styles. Take a tasting tour of the world's finest makers, including iconic Scottish distilleries and the small-scale artisan producers all over the globe. And as you become more whisky-confident, you can break out of your whisky comfort zone. Do you love the honeyed sweetness of a Kentucky Bourbon? If so, why not try a smooth malt that's been aged in ex-Bourbon barrels? Or a creamy, oat-infused Irish craft whiskey? Guides to whiskey prices and ages will help you to make smart buys. Discover how to pour, store and serve whiskies and match them with foods. Learn to mix cocktails, from a classic whiskey sour to your own signature creation. With 20 step-by-step whiskey tastings, clear infographics and jargon-busting advice - taste your way to whiskey wisdom.
The first cookbook from this little-known region of Italy celebrates the richness of the region's landscape and the allure of its cuisine, featuring recipes for easily accessible, fresh-from-the-garden Italian food from a Calabrian native.
Wine Tasting: A Professional Handbook is an essential guide for any professional or serious connoisseur seeking to understand both the theory and practice of wine tasting. From techniques for assessing wine properties and quality, including physiological, psychological, and physicochemical sensory evaluation, to the latest information on types of wine, the author guides the reader to a clear and applicable understanding of the wine tasting process. Including illustrative data and testing technique descriptions, Wine Tasting is for professional tasters, those who train tasters and those involved in designing wine tastings as well as the connoisseur seeking to maximize their perception and appreciation of wine. Revised and updated coverage, notably the physiology and neurology taste and odor perception Expanded coverage of the statistical aspect of wine tasting (specific examples to show the process), qualitative wine tasting (examples for winery staff tasting their own wines; more examples for consumer groups and restaurants), tripling of the material on wine styles and types, wine language, the origins of wine quality, and food and wine combination Flow chart of wine tasting steps Flow chart of wine production procedures Practical details on wine storage and problems during and following bottle opening Examples of tasting sheets Details of errors to be avoided Procedures for training and testing sensory skill