Download or read book Essentials of Classic Italian Cooking written by Marcella Hazan and published by Knopf. This book was released on 2022-09-20 with total page 737 pages. Available in PDF, EPUB and Kindle. Book excerpt: A BON APPETIT BEST BOOK OF THE YEAR • A beautiful new edition of one of the most beloved cookbooks of all time, from “the Queen of Italian Cooking” (Chicago Tribune). A timeless collection of classic Italian recipes—from Basil Bruschetta to the only tomato sauce you’ll ever need (the secret ingredient: butter)—beautifully illustrated and featuring new forewords by Lidia Bastianich and Victor Hazan “If this were the only cookbook you owned, neither you nor those you cooked for would ever get bored.” —Nigella Lawson Marcella Hazan introduced Americans to a whole new world of Italian food. In this, her magnum opus, she gives us a manual for cooks of every level of expertise—from beginners to accomplished professionals. In these pages, home cooks will discover: • Minestrone alla Romagnola • Tortelli Stuffed with Parsley and Ricotta • Risotto with Clams • Squid and Potatoes, Genoa Style • Chicken Cacciatora • Ossobuco in Bianco • Meatballs and Tomatoes • Artichoke Torta • Crisp-Fried Zucchini blossoms • Sunchoke and Spinach Salad • Chestnuts Boiled in Red Wine, Romagna Style • Polenta Shortcake with Raisins, Dried Figs, and Pine Nuts • Zabaglione • And much more This is the go-to Italian cookbook for students, newlyweds, and master chefs, alike. Beautifully illustrated with line drawings throughout, Essentials of Classic Italian Cooking brings together nearly five hundred of the most delicious recipes from the Italian repertoire in one indispensable volume. As the generations of readers who have turned to it over the years know (and as their spattered and worn copies can attest), there is no more passionate and inspiring guide to the cuisine of Italy.
Download or read book The Classic Italian Cook Book written by Marcella Hazan and published by Alfred a Knopf Incorporated. This book was released on 1976 with total page 483 pages. Available in PDF, EPUB and Kindle. Book excerpt: Describes the techniques for making pasta and provides regional and traditional recipes for antipaste, vegetables, salads, desserts and fruits, and first, second, and cheese courses
Download or read book The Glorious Pasta of Italy written by Domenica Marchetti and published by Chronicle Books. This book was released on 2011-05-18 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt: Celebrating pasta in all its glorious forms, author Domenica Marchetti draws from her Italian heritage to share 100 classic and modern recipes. Step-by-step instructions for making fresh pasta offer plenty of variations on the classic egg pasta, while a glossary of pasta shapes, a source list for unusual ingredients, and a handy guide for stocking the pantry with pasta essentials encourage the home cook to look beyond simple spaghetti. No matter how you sauce it, The Glorious Pasta of Italy is sure to have pasta lovers everywhere salivating.
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 My Calabria Rustic Family Cooking from Italy s Undiscovered South written by Rosetta Costantino and published by W. W. Norton & Company. This book was released on 2010-11-08 with total page 417 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Classico e Moderno written by Michael White and published by Ballantine Books. This book was released on 2013-11-05 with total page 450 pages. Available in PDF, EPUB and Kindle. Book excerpt: NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY Having won or been nominated for just about every known prestigious culinary award, Michael White is hailed by food critics as the next great hero of Italian gastronomy. His reach extends around the globe with a clutch of acclaimed fine dining restaurants, including Marea, Ai Fiori, Osteria Morini, and pizzeria Nicoletta. Now, in Classico e Moderno, White brings his passion for authentic Italian cuisine to the home kitchen, with recipes—nearly 250—that cover both the traditional and contemporary dishes of the region. In the “Classico” portion, White shares such iconic dishes as Meatballs Braised in Tomato Sauce; Pasta and Bean Soup; Cavatelli with Lamb Ragù and Bell Peppers; and Roasted Pork Leg with Rosemary and Black Pepper. The “Moderno” chapters feature recipes that have put White’s restaurants on the map, including Chicken Liver Crostini with Marsala-Braised Onions; Fusili with Red Wine–Braised Octopus and Bone Marrow; and Veal Chops with Roasted Endive and Pancetta Cream Sauce. Both the Classico and Moderno sections offer ideas for your whole meal: first courses (Vitello Tonnato, Garganelli with Caviar Cream ), soups (Zuppa di Baccalá, White Bean Soup with Sautéed Shrimp), pastas (Tortellini alla Panna, Ricotta and Swiss Chard Tortelli), main courses (Pollo alla Diavola, Braised Lamb Shanks with Farrotto), and desserts (Crostata di Ricotta, Panna Cotta with Meyer Lemon–Basil Sorbet and Almond Milk Froth), as well as salads, pizzas, and basic formulas for pesto, stocks, and vinaigrettes. Including personal notes and anecdotes about White’s early sojourn in Italy and his flavorful career, Classico e Moderno will give you all the tools, tips, and tricks you need to cook tantalizing Italian dishes with the confidence of a seasoned chef. Praise for Michael White and Classico e Moderno “A masterpiece of culinary acumen and perfection in presentation . . . White once again sublimely deals with his cuisine of choice—Italian. In an attempt to bridge the gap between classic and modern, this chef extraordinaire offers the reader an experience in beauty and taste. . . . This book is a testament to both the importance/influence of Italian cuisine and to the rich and varied experiences its ingredients and tradition still have to offer.”—Publishers Weekly (starred review) “Exceedingly appealing . . . [Michael White] is one of the great chefs of modern Italian food in this country, and in Classico e Moderno he teaches us enough so that we can try to follow in his footsteps.”—Vogue “Hugely ambitious . . . White is one of a number of rising chefs here who aren’t Italian but have felt the freedom to refresh the concept of Italian food.”—Associated Press “The future of Italian gastronomy, thanks to the spectacular inventiveness he brings to modernizing the world’s most popular cuisine.”—Gotham “I’ve watched and tasted as Michael White has matured into his current position as one of the preeminent stewards and pioneers of Italian culinary tradition in America. Even his signature modern dishes are as relatable as the classics—and are perhaps even destined to be deemed classics in their own right some day.”—Thomas Keller, from the Foreword “Michael White has, in very short order, grabbed the Italian food crown for New York City.”—Anthony Bourdain
Download or read book Molto Italiano written by Mario Batali and published by Harper Collins. This book was released on 2005-05-03 with total page 536 pages. Available in PDF, EPUB and Kindle. Book excerpt: "The trick to cooking is that there is no trick." ––Mario Batali The only mandatory Italian cookbook for the home cook, Mario Batali's MOLTO ITALIANO is rich in local lore, with Batali's humorous and enthusiastic voice, familiar to those who have come to know him on his popular Food Network programs, larded through about 220 recipes of simple, healthy, seasonal Italian cooking for the American audience. Easy to use and simple to read, some of these recipes will be those "as seen" on TV in the eight years of "Molto Mario" programs on the Food Network, including those from "Mediterranean Mario," "Mario Eats Italy," and the all–new "Ciao America with Mario Batali." Batali's distinctive voice will provide a historical and cultural perspective with a humorous bent to demystify even the more elaborate dishes as well as showing ways to shorten or simplify everything from the purchasing of good ingredients to pre–production and countdown schedules of holiday meals. Informative head notes will include bits about the provenance of the recipes and the odd historical fact. Mario Batali's MOLTO ITALIANO will feature ten soups, thirty antipasti (many vegetarian or vegetable based), forty pasta dishes representing many of the twenty–one regions of Italy, twenty fish and shellfish dishes, twenty chicken dishes, twenty pork or lamb dishes and twenty side dishes, each of which can be served as a light meal. Add twenty desserts and a foundation of basic formation recipes and this book will be the only Italian cooking book needed in the home cook's library.
Download or read book Southern Italian Desserts written by Rosetta Costantino and published by Ten Speed Press. This book was released on 2013-10-08 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: An authentic guide to the festive, mouthwatering sweets of Southern Italy, including regional specialties that are virtually unknown in the US, as well as variations on more popular desserts such as cannoli, biscotti, and gelato. As a follow-up to her acclaimed My Calabria, Rosetta Costantino collects 75 favorite desserts from her Southern Italian homeland, including the regions of Basilicata, Calabria, Campania, Puglia, and Sicily. These areas have a history of rich traditions and tasty, beautiful desserts, many of them tied to holidays and festivals. For example, in the Cosenza region of Calabria, Christmas means plates piled with grispelle (warm fritters drizzled with local honey) and pitta 'mpigliata (pastries filled with walnuts, raisins, and cinnamon). For the feast of Carnevale, Southern Italians celebrate with bugie ("liars"), sweet fried dough dusted in powdered sugar, meant to tattle on those who sneak off with them by leaving a wispy trail of sugar. With fail-proof recipes and information on the desserts' cultural origins and context, Costantino illuminates the previously unexplored confectionary traditions of this enchanting region.
Download or read book Patsy s Italian Family Cookbook written by Sal Scognamillo and published by Macmillan + ORM. This book was released on 2015-03-24 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: “Diners and readers alike will be struck by the accessibility of classic dishes . . . but it’s the family recipes that are the real jewels here.” —Publishers Weekly Foreword by Ben Stiller Patsy’s Restaurant, so famous for its classic Neapolitan Italian food that Frank Sinatra used to fly his favorite dishes from its kitchen to his gigs, has had three chefs since it was founded in 1944: Patsy, his son Joe, and his grandson Sal Scognamillo. The three passed down family recipes, invented great new twists on beloved classics, and emphasized giving their diners—many of them celebrities—exactly what they wanted to eat. Patsy’s Italian Family Cookbook features recipes we really want to eat—and can easily make at home, including: Meatballs! Pasta with Lentils Penne alla Vodka with Shrimp Pork Scaloppine alla Vodka Chicken Pizzaola Chicken Liver Cacciatore Bass Puttanesca Stuffed Veal Chop Patsy’s Famous Onion Relish Stuffed Zeppole Tiramisu Lemon Ricotta Cheesecake A big, warm, beautiful Italian cookbook with full color throughout, Patsy’s Italian Family Cookbook is a great book for those who know the restaurant, and the nationally distributed sauce and pasta line, but also for those who love classic Italian. “Sal is one of New York’s most familiar restaurant chefs and his food is beloved by many. I have had the good fortune to have Sal on my show where he cooked his tasty clams oreganata and baccala salad, demonstrating why Patsy’s is one of New York’s favorite eateries. I look forward to trying all of the recipes in his new book.” —Martha Stewart
Download or read book Preserving Italy written by Domenica Marchetti and published by Houghton Mifflin Harcourt. This book was released on 2016-06-14 with total page 589 pages. Available in PDF, EPUB and Kindle. Book excerpt: Capture the flavors of Italy with over 150 recipes for conserves, pickles, sauces, liqueurs, and more in this “engagingly informative” guide (Elizabeth Minchilli, author of Eating Rome). The notion of preserving shouldn’t be limited to American jams and jellies, and in this book, Domenica Marchetti puts the focus on the ever-alluring flavors and ingredients of Italy. There, abundant produce and other Mediterranean ingredients lend themselves particularly well to canning, bottling, and other preserving methods. Think of marinated artichokes in olive oil, classic giardiniera, or, of course, the late-summer tradition of putting up tomato sauce. But in this book we get so much more, from Marchetti’s travels across the regions of Italy to the recipes handed down through her family: sweet and sour peppers, Marsala-spiked apricot jam, lemon-infused olive oil, and her grandmother’s amarene, sour cherries preserved in alcohol. Beyond canning and pickling, the book also includes recipes for making cheese, curing meats, infusing liqueurs, and even a few confections, plus recipes for finished dishes so you can savor each treasured jar all year long. “Pack artichokes, peppers and mushrooms in oil. Make deliciously spicy pickles from melon. Even limoncello, mostarda and confections like torrone can come straight from your kitchen... The techniques may have been passed down by generations of nonnas, but they knew what they were doing.”—Florence Fabricant, The New York Times “Marchetti elevates preserved food from the role of condiment to center stage.”—Publishers Weekly
Download or read book Italian Cook Book written by Maria Gentile and published by Applewood Books. This book was released on 2008-02 with total page 170 pages. Available in PDF, EPUB and Kindle. Book excerpt: Maria Gentile's classic 1919 cookbook is a practical guide for creating economical, nourishing, and delicious Italian meals.
Download or read book Marcella s Italian Kitchen written by Marcella Hazan and published by Knopf. This book was released on 2024-10-29 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: A personal cookbook from the James Beard Foundation Lifetime Achievement Award-winner and best-selling author that captures every aspect of Italian home cooking—from appetizers to ice cream. • “It’s almost as good as a trip to Italy!” —New York magazine Including almost 250 recipes, Marcella’s Italian Kitchen brings home cooks the authentic tastes of Italy. Here are Fettuccine with Clams and Zucchini and Veal Scaloppini with Hazelnuts and Balsamic Vinegar, Cauliflower Salad with Red Pepper, Olives, and Anchovies and Amaretti and Custard Cream Semifreddo. Drawing on her experiences growing up in Italy, Hazan has crafted the ultimate guide to Italian food.
Download or read book The Talisman Italian Cook Book written by Ada Boni and published by Pan. This book was released on 1975 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Better Homes and Gardens Italian Cook Book written by and published by Meredith Corporation. This book was released on 1979 with total page 100 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cooks can plan geniune Italian meals with readily available ingredients. Includes authentic favorites! 201 recipes.
Download or read book The Classic Italian Cookbook written by Julia Della Croce and published by DK Publishing (Dorling Kindersley). This book was released on 1996 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents over 160 traditional and modern recipes for Italian dishes from every region of the country, with a photographic guide to key ingredients, and an introduction to special equipment and preparation techniques.
Download or read book Massimo Bottura Never Trust A Skinny Italian Chef written by Massimo Bottura and published by Phaidon Press. This book was released on 2014-10-06 with total page 296 pages. Available in PDF, EPUB and Kindle. Book excerpt: Never Trust a Skinny Italian Chef is a tribute to three-michelin star restaurant, Osteria Francescana and the twenty-five year career of its chef, Massimo Bottura, 'the Jimi Hendrix of Italian chefs'. Voted #1 in the S. Pellegrino World's 50 Best Restaurants Awards 2016. Osteria Francescana is Italy's most celebrated restaurant. At Osteria Francescana, chef Massimo Bottura (as featured on Netflix's Chef's Table) takes inspiration from contemporary art to create highly innovative dishes that play with Italian culinary traditions. Never Trust a Skinny Italian Chef is a tribute to Bottura's twenty-five year career and the evolution of Osteria Francescana. Divided into four chapters, each one dealing with a different period, the book features 50 recipes and accompanying texts explaining Bottura's inspiration, ingredients and techniques. Illustrated with photography by Stefano Graziani and Carlo Benvenuto, Never Trust a Skinny Italian Chef is the first book from Bottura - the leading figure in modern Italian gastronomy.
Download or read book The Godfather The Corleone Family Cookbook written by Liliana Battle and published by Insight Editions. This book was released on 2019-05-14 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Become part of the family and make recipes no one can refuse with the official Godfather cookbook! The Godfather trilogy is widely recognized as one of the greatest movie series of all time. Now, you'll finally be able to make your very own authentic Italian meals with recipes inspired by the Corleone family, including delicious pastas, sauces, meatballs, breads, and desserts. Immerse yourself in the classic story of the Italian immigrant family determined to keep their long-held traditions intact in the new world. Featuring 75 recipes complete with gorgeous photography for infamous dishes such as "the best in the city" veal Marsala, Clemenza's Sunday sauce, and of course, "Leave the gun" cannoli. Celebrating the strong themes of loyalty, family, and tradition, The Godfather: The Corleone Family Cookbook sheds new light on the legendary trilogy. Including images and quotes from the films, this cookbook is an absolute must-have for all fans of The Godfather - especially those with a taste for the finer foods in life.
