Download or read book Williams Sonoma Essentials of Italian written by Michele Scicolone and published by Oxmoor House. This book was released on 2008-02-22 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Expanding on the success of the Williams-Sonoma Essentials series, Essentials of Italian is the series' first foray into the realm of international cuisine. The book reveals the secrets that regional Italian cooks have known for ages for preparing simple, flavorful meals. The book opens with a thorough discussion of the culinary traditions for which Italy is famous, with information on ingredients and dishes that define each region. Beautifully photographed recipes rely on only the best ingredients. Features: Over 130 delicious classic Italian recipes; full-color photography Suggestions for alternative ingredients, recipe variations, and accompaniments Comprehensive glossary of ingredients and culinary terminology

Download or read book Williams Sonoma Essentials of Mediterranean Cooking written by Charity Ferreira and published by Oxmoor House. This book was released on 2008-10-01 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Essentials of Mediterranean Cooking begins with an overview of the rich history of the region and the many elements that have come together to create one of the world‚Äôs first‚Äîand best‚Äîfusion cuisines. The featured countries are showcased with a discussion of their iconic foods and a list of their specialties, from the bouillabaisse of Provence to the tagines of North Africa. A section on the Mediterranean diet explains the benefits of this traditional way of eating, with its emphasis on vegetables, grains, and seafood. Five chapters, with some 130 recipes drawn from the more than one dozen countries that ring the Mediterranean, are organized by courses. The exquisitely photographed dishes range from simple, earthy Spanish gazpacho to such showstopping main courses as Moroccan chicken bisteeya. The final chapter holds a wealth of seductive finales, including a pistachio-laced gelato from Italy and a lemon-and-lavender-scented granitv© from France. Detailed instructions and step-by-step photographs explain such basic techniques as working with filo dough and making romesco sauce. An informative glossary with culinary terms and ingredients completes this indispensable introduction to the cuisines of the Mediterranean.

Download or read book Rustic Italian written by Domenica Marchetti and published by Weldon Owen International. This book was released on 2015-08-11 with total page 558 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bring the bold and beloved flavors of Italy into your kitchen with this enticing collection of authentic dishes made modern. Domenica Marchetti is back with her stellar Italian cooking and more great recipes in Rustic Italian. With over 80 recipes for simple, seasonal Italian fare, exquisite hand-painted illustrations, and gorgeous full-color photography, this book celebrates an irresistible cuisine and will inspire home cooks everywhere. This expanded version of the 2011 title features more than 20 new recipes—such as burrata with shaved fennel and pink grapefruit, tagliatelle with juniper-spiced short rib ragu, creamy lemon risotto with asparagus, and roasted swordfish with Ligurian herb sauce—along with new illustrations and photography. Domenica’s narrative notes and suggested wine pairings accompany every recipe. An ingredient glossary, comprehensive guide to salumi and cheese, and an Italian wine primer round out this gorgeous cookbook.

Download or read book Williams Sonoma Collection Mexican written by Marilyn Tausend and published by Simon and Schuster. This book was released on 2004-05-03 with total page 128 pages. Available in PDF, EPUB and Kindle. Book excerpt: Mexico's rich and diverse culinary traditions include countless complex and vibrant dishes. In these pages, you will find recipes that capture the best of the cuisine, from mole poblano, a long-simmered blend of chiles, seeds, and spices, to bright-flavored ceviche dressed with fresh citrus juice. A chapter on desserts also tempts, whether you crave chocolate cake with chile-infused whipped cream or coffee and KahlÚa flan. Williams-Sonoma Collection Mexican offers more than 40 recipes, including well-loved classics and many other timeless dishes. For a casual dinner, fill warm corn tortillas with tender morsels of carnitas or chunks of fresh fish lightly fried to a crisp golden brown. Or, plan a summer supper of watercress salad tossed with orange, jicama, and avocado; creamy corn and poblano chile soup; and delicate sea bass topped with salsa verde. Versatile and delicious, Mexican food is always irresistible. Full-color photographs of each dish help you decide which one to prepare, and each recipe is accompanied by a photographic side note that highlights a key ingredient or technique, making Mexican more than just a superb collection of recipes. Including all the basics and an extensive glossary, this essential volume will help you create and enjoy many delicious Mexican meals.

Download or read book Williams Sonoma Essentials of French Cooking written by Georgeanne Brennan and published by Oxmoor House. This book was released on 2010-02-02 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Long before anyone on this side of the Atlantic was devoted to eating seasonally and locally, the French were doing precisely that, just as they had been for centuries. Although the high-end haute cuisine of Paris exported itself far and wide many decades ago, the varied regional cooking styles of France continue to reveal themselves to the world and dazzle those fortunate enough to experience them firsthand. Williams-Sonoma's Essentials of French Cooking takes you on a meandering food lover's tour of France, from the windswept coastline of Brittany, where the lamb tastes of the salty fields on which it grazes, southward through Gascony, with its bracing Armagnac and rib-sticking cassoulet, to the delicious fish stews of Marseilles and the Mediterranean, and back up through Burgundy, where the wine flows from some of the world's greatest vineyards and the local Dijon mustard makes a perfect sauce for the local rabbit. In these pages you'll also explore the fascinating intersections of culture and gastronomy in Alsace, where potatoes, cabbage, and beer lend a Germanic heft to the traditional menu; sunny Provence, where dishes made with tomatoes, garlic, olives, and basil link its cooking to that of neighboring Italy; and the Basque country, where Spanish flavors and Moorish spices like saffron and cumin have seeped over the Pyrenees. In addition to presenting a wide range of traditional, regional main dishes to build meals around, this collection of more than 140 carefully selected recipes covers a full range of courses and techniques, from silky baked farm-fresh eggs to brilliantly simple preparations for every season's vegetables through the most luxurious chocolate creams and satisfying rustic fruit tarts. And while terroir plays an undeniable role in this cuisine, true French cooking is comfort food for family and friends, which translates everywhere. A comprehensive glossary and a section on basic stocks and sauces help you fill your pantry with the authentic elements and bring one of the world's most admired cuisines home to your table.

Download or read book Italian American written by Angie Rito and published by Clarkson Potter. This book was released on 2021-10-26 with total page 321 pages. Available in PDF, EPUB and Kindle. Book excerpt: IACP AWARD FINALIST • Reimagine Italian-American cooking, with more than 125 recipes rich with flavor and nostalgia from the celebrated husband-and-wife chef team of Michelin-starred Don Angie in New York City. “Every bit of warmth and hospitality that you feel when you walk into Don Angie pours out of every page of this magical book.”—Michael Symon ONE OF THE BEST COOKBOOKS OF THE YEAR: New York Post, Minneapolis Star Tribune, Food52, Epicurious, Taste of Home The words “red sauce” alone conjure images of an Italian-American table full of antipasti, both hot and cold, whisked off to make room for decadent baked pastas topped with molten cheese, all before a procession of chicken parm or pork chops all pizzaiola—and we haven’t even gotten to dessert. It’s old-school cooking beloved by many and imbued with a deep sense of family. In Italian American, Angie Rito and Scott Tacinelli, the chefs of critically acclaimed Don Angie in New York City’s West Village, reinvigorate the genre with a modern point of view that proudly straddles the line between Italian and American. They present family classics passed down through generations side-by-side with creative spins and riffs inspired by influences both old and new. These comforting dishes feel familiar but are far from expected, including their signature pinwheel lasagna, ribs glazed with orange and Campari, saucy shrimp parm meatballs, and a cheesy, bubbling gratin of broccoli rabe and sharp provolone. Full of family history and recipes that will inspire a new generation, Italian American provides an essential, spirited introduction to an unforgettable way of cooking.

Download or read book Williams Sonoma Collection Pasta written by Erica De Mane and published by Simon and Schuster. This book was released on 2001-11 with total page 128 pages. Available in PDF, EPUB and Kindle. Book excerpt: Everybody loves pasta, and now Williams-Sonoma makes it easy to prepare wonderful pasta dishes that evoke the genuine spirit of Italy. Forty-two easy-to-follow recipes are accompanied by beautiful photographs and sidebars highlighting key ingredients or cooking techniques. Highlights include Classic Pasta with Homestyle Tomato Sauce, Crab Ravioli and Roasted Eggplant Lasagna.

Download or read book Williams Sonoma Essentials of Slow Cooking written by Melanie Barnard and published by Oxmoor House. This book was released on 2008-10-01 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Detailed instructions and step-by-step photographs explain the basic techniques of slow cooking and braising such as browning ingredients, carving large cuts of meat, and preparing delicious side dishes.

Download or read book Williams Sonoma The Best of Kitchen Library Holiday Favorites written by Chuck Williams and published by Oxmoor House. This book was released on 2004-04-01 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The award-winning Williams-Sonoma Kitchen Library, treasured cookbook series comprising forty-three single-subject titles, provides the material for seven new collector`s editions. Each title in the new format offers comprehensive coverage of a method or style of cooking, or a menu part, compiling favorite recipes into a single, beautiful book. Gorgeous full-color images of every recipe as a finished dish anchor the pages, while step-by-step photographed techniques illuminate more challenging tasks. A detailed, illustrated glossary, a trademark of the Kitchen Library series, completes every book. Written by international cooking authorities, these timeless recipe collections provide everything the home cook needs to prepare delicious, inspiring meals for friends and family.

Download or read book Williams Sonoma Collection Bread written by Beth Hensperger and published by Simon and Schuster. This book was released on 2002-11-14 with total page 128 pages. Available in PDF, EPUB and Kindle. Book excerpt: A collection of bread recipes for both the novice and experienced baker.

Download or read book Williams Sonoma Collection Fish written by Shirley King and published by Simon and Schuster. This book was released on 2002-06-05 with total page 128 pages. Available in PDF, EPUB and Kindle. Book excerpt: From delicate fillets of sole sauced with butter and lemon to flavorful salmon paired with apple and fennel, the variety of fish dishes is nearly endless. "Fish" offers more than 40 recipes, including classic fare as well as exciting new ideas, for quick suppers, dinner parties, and hearty main courses. Color photos.

Download or read book Savoring France written by Georgeanne Brennan and published by Leisure Arts. This book was released on 1999 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: The author of Cocina de la Familia takes readers on an unforgettable odyssey through Mexico's legendary culinary heritage with full-color photos and 130 magnifico recipes

Download or read book Williams Sonoma Collection Vegetable written by Marlena Spieler and published by Free Press. This book was released on 2002-06-05 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: A medley of spring mushrooms roasted with garlic and pine nuts. Grilled summer corn on the cob with chile-lime butter. Sautéed shallots in a velvety red wine sauce. What compares to the flavor of seasonal vegetables picked and cooked at their peak of ripeness? Williams-Sonoma Collection Vegetable offers more than 40 recipes, organized by season to assist you in selecting the perfect vegetable dishes to serve year-round. Whether you are in search of a delicious way to make fava beans in the springtime or need a savory preparation for carrots when cold weather arrives, in these pages you'll find a recipe that brings out the best in vegetables for any occasion. A chapter of hearty main dishes will inspire you to make vegetables the star of your dinner table, while a selection of classics -- including a delightfully rich potato gratin -- completes the collection. Full-color photographs of each recipe make it easy to choose which to prepare, and each dish is accompanied by a photographic side note that highlights a cooking technique or ingredient, making Vegetable more than a simple collection of recipes. A comprehensive basics section and glossary fill in all you need to know to create an enticing combination of flavors, textures, and colors the next time you prepare vegetables. Fresh, crisp, and bursting with color and flavor, vegetables embody the changing of the seasons more than any other food. From tender spring peas to rich, creamy-textured winter squash, we look forward to their arrival in the market year after year. Williams-Sonoma Collection Vegetable offers more than 40 delicious recipes, including both the classics and fresh new ideas. In these pages, you'll find versatile vegetable dishes for every season and every occasion -- from a late summer lunch to a midwinter dinner party. This vibrantly photographed, full-color recipe collection promises to become an essential addition to your kitchen bookshelf.

Download or read book A Fresh Taste of Italy written by Michele Scicolone and published by Broadway. This book was released on 1997 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: A Fresh Taste of Italy is two cookbooks in one. First, it is an everyday Italian cookbook, including must-have recipes for basics like homemade pasta, quick tomato sauce, perfect risotto, roast chicken, and traditional antipasti. But Michele also provides innovative recipes for specialties not found in other Italian cookbooks, such as Salmon Carpaccio, Duck Ragu, Risotto with Apples, and the extraordinary Spaghetti with Rubies. In addition to her recipes, Michele includes the names and addresses of her favorite restaurants, where many of these dishes can be found. Information-packed sidebars offer suggestions for choosing ingredients and step-by-step instructions for cooking pasta and risotto, chopping onions without crying, and pitting olives.

Download or read book Not My Mother s Kitchen written by Rob Chirico and published by Charlesbridge Publishing. This book was released on 2016-09-06 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt: Mo Rocca, host of "My Grandmother's Ravioli" says: "When life gives you lemons, make limoncello! Not My Mother's Kitchen is a funny, loving, and oh so useful manual on food, family and survival when your mom is a terrible cook." Serving up a tale that is part memoir and part cookbook, acclaimed foodie Rob Chirico shares his culinary journey after growing up with an Italian-American mother who was hopeless in the kitchen. Rob Chirico learned to cook as a defense against his mother’s awful meals. After discover-ing that there was more to real food than canned ravioli and frozen vegetables, he decided to try his hand in the kitchen. His memoir offers recipes, cooking techniques, and tips he has cultivated over decades. He blends his expert experience with an engaging and humorous narrative on growing up with suspect meals. "I was howling with laughter and shedding tears of nostalgia at the sensitive portraits of family and culture of the times." -- Linda Pelaccio, Culinary Historian and host of "A Taste of the Past" "... no mere cookbook. It is a personal story that lovingly and humorously describes the author's culinary coming of age. It is a family's history and it also is American cultural history..." -- Michael Stern, author of Roadfood, Chili Nation, American Gourmet “A heartwarming story of growing up in an Italian-American household where there was no dearth of love, but not much in the way of good food. Thrown in for good measure are plenty of recipes, cook’s tips, and historical anecdotes. It’s a keeper.” —Julia della Croce, writer, journalist, and cookbook author

Download or read book 1 000 Foods To Eat Before You Die written by Mimi Sheraton and published by Workman Publishing Company. This book was released on 2015-01-13 with total page 1009 pages. Available in PDF, EPUB and Kindle. Book excerpt: The ultimate gift for the food lover. In the same way that 1,000 Places to See Before You Die reinvented the travel book, 1,000 Foods to Eat Before You Die is a joyous, informative, dazzling, mouthwatering life list of the world’s best food. The long-awaited new book in the phenomenal 1,000 . . . Before You Die series, it’s the marriage of an irresistible subject with the perfect writer, Mimi Sheraton—award-winning cookbook author, grande dame of food journalism, and former restaurant critic for The New York Times. 1,000 Foods fully delivers on the promise of its title, selecting from the best cuisines around the world (French, Italian, Chinese, of course, but also Senegalese, Lebanese, Mongolian, Peruvian, and many more)—the tastes, ingredients, dishes, and restaurants that every reader should experience and dream about, whether it’s dinner at Chicago’s Alinea or the perfect empanada. In more than 1,000 pages and over 550 full-color photographs, it celebrates haute and snack, comforting and exotic, hyper-local and the universally enjoyed: a Tuscan plate of Fritto Misto. Saffron Buns for breakfast in downtown Stockholm. Bird’s Nest Soup. A frozen Milky Way. Black truffles from Le Périgord. Mimi Sheraton is highly opinionated, and has a gift for supporting her recommendations with smart, sensuous descriptions—you can almost taste what she’s tasted. You’ll want to eat your way through the book (after searching first for what you have already tried, and comparing notes). Then, following the romance, the practical: where to taste the dish or find the ingredient, and where to go for the best recipes, websites included.

Download or read book The Gluten Free Bible written by Jax Peters Lowell and published by Macmillan. This book was released on 2005-04 with total page 564 pages. Available in PDF, EPUB and Kindle. Book excerpt: Offering a humorous but practical guide for the gluten-intolerant and wheat-allergic, the author tells how to eat nutritiously at home or out in chapters that include information on the latest research into celiac disease, dozens of new recipes, an updated resource section, and other helpful topics.