Download or read book The Seasons of the Italian Kitchen written by Diane Darrow and published by Grove/Atlantic, Inc.. This book was released on 2012-08-27 with total page 592 pages. Available in PDF, EPUB and Kindle. Book excerpt: With a bounty of regional Italian dishes, the authors of La Tavola Italiana serve up “inspiration for the mind as well as for the kitchen” (Booklist). Italian cooking draws its inspiration from the roll call of seasonal ingredients that pass through its kitchens, and in this splendid volume Diane Darrow and Tom Maresca share the simple secrets of making the most of the best fresh, top-of-the-season foods from farm and woodland, lake and sea. The Seasons of the Italian Kitchen presents two hundred recipes according to the four seasons and the traditional courses of the Italian meal: antipasto, primo, secondo, contorno, dolce. All are wed (as they always are in Italy) to the wines that best match them, and the recipes have been tested and adapted to seasonal ingredients readily available in the United States. Richly stocked with delightful anecdotes and culinary lore gathered from the authors’ long love affair with Italy, they invite both amateur and expert to experience the Italian genius for making the most of the moment. “If you can read or even browse through this book without running straight to the kitchen, you’ve got more willpower than we do.” —The Wine Investors “Italian cookbooks abound, and some of these dishes will be familiar, but the authors’ text is well written and informed, and there are some unusual regional specialties here, too.” —Library Journal

Download or read book Four Seasons written by Manuela Darling-Gansser and published by Hardie Grant Publishing. This book was released on 2011-10-04 with total page 459 pages. Available in PDF, EPUB and Kindle. Book excerpt: From glittering palazzos to humble seaside bars, from the derelict and forgotten islands to thriving vineyards, Manuela Darling-Gansser's journey across Italy reveals authentic recipes and long-held food traditions. Like its landscape, Italy's food is one of contrasts - rich spices, fresh herbs, exquisite cheeses, hearty pastas, decadent desserts, and plenty of oranges, lemons and pistachios. And all Italians would agree, the best food is cooked at home. Drawn from the best of Italian cuisine, Manuela's recipes are always tempting and make it easy to introduce the flavours of Italy into your home. Divided into four chapters: Spring, Summer, Autumn and Winter, this collection of Manuela's favourite recipes is sure to become a kitchen favourite.

Download or read book Venice Four Seasons of Home Cooking written by Russell Norman and published by Rizzoli Publications. This book was released on 2020-03-31 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: A dazzling tribute to Italy's greatest "hidden" regional cuisine by the author of the bestselling and groundbreaking cookbook Polpo Returning to the city of his gastronomic inspiration, Norman Russell immerses himself in the authentic recipes and culinary traditions of Venice and the Veneto in one hundred recipes showcasing the simple but exquisite flavors of La Serenissima. He documents one magical year learning and fine-tuning the specialties and everyday comfort foods of la cucina veneziana in a rustic kitchen in a neighborhood far from the tourist crowds -- where washing hangs across the narrow streets and some houses still rely on a communal well for water. Russell lovingly reproduces true Venetian recipes with authentic ingredients very different from the globalized tourist fare in the city's restaurants. The book is structured by season highlighting the ever-changing produce available in Venice's buzzing market stalls throughout the year. Included are Venetian favorites such as asparagus with Parmesan and anchovy butter, butternut risotto, arancini, rabbit cacciatore, warm duck salad with walnuts and beets, scallops with lemon and peppermint, and warm octopus salad. Russell also affords a rare and intimate glimpse into Venice: its hidden architectural gems, secret places, embedded history, the color and energy of daily life and the characters that make this city so enchanting

Download or read book Ethan Stowell s New Italian Kitchen written by Ethan Stowell and published by Ten Speed Press. This book was released on 2010-09-21 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt: Welcome to Ethan Stowell’s New Italian Kitchen--not so much a place as a philosophy. Here food isn’t formal or fussy, just focused, with recipes that honor Italian tradition while celebrating the best ingredients the Pacific Northwest has to offer. We’re talking about a generous bowl of steaming handmade pasta--served with two forks for you and a friend. Or perhaps an impeccably fresh crudo, crunchy cucumber and tangy radish accenting impossibly sweet spot prawns. Next up are the jewel tones of a beet salad with lush, homemade ricotta, or maybe a tangle of white beans and clams spiked with Goat Horn pepper--finished off with a whole roasted fish that begs to be sucked off the bones. Oh, some cheese, a gooseberry compote complementing your Robiola, or the bittersweet surprise of Campari sorbet. This layered approach is a hallmark of Ethan’s restaurants, and in his New Italian Kitchen, he offers home cooks a tantalizing roadmap for re-creating this style of eating. Prepare a feast simply by combining the lighter dishes found in “Nibbles and Bits”—from Sardine Crudo with Celery Hearts, Pine Nuts, and Lemon to Crispy Young Favas with Green Garlic Mayonnaise—or adding recipes with complex flavors for a more sophisticated meal. Try the luscious Corn and Chanterelle Soup from “The Measure of a Cook;” or the Cavatelli with Cuttlefish, Spring Onion, and Lemon from “Wheat’s Highest Calling.” Up the ante with a stunning Duck Leg Farrotto with Pearl Onions and Bloomsdale Spinach from “Starches to Grow On,” or choose one of the “Beasties of the Land,” like Skillet-Roasted Rabbit with Pancetta-Basted Fingerlings. Each combination will nudge you and your guests in new, unexpected, and unforgettable directions. Every page of Ethan Stowell’s New Italian Kitchen captures the enthusiasm, humor, and imagination that make cooking one of life’s best and most satisfying adventures. It’s got to be good--but it’s also got to be fun.

Download or read book The Four Seasons of Italian Cooking written by A. J. Battifarano and published by Time Life Medical. This book was released on 1998 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Contains over 125 recipes for authentic Italian dishes, complemented by color photographs and narrative vignettes about life and food in Italy.

Download or read book Science in the Kitchen and the Art of Eating Well written by Pellegrino Artusi and published by University of Toronto Press. This book was released on 2003-12-27 with total page 762 pages. Available in PDF, EPUB and Kindle. Book excerpt: First published in 1891, Pellegrino Artusi's La scienza in cucina e l'arte di mangier bene has come to be recognized as the most significant Italian cookbook of modern times. It was reprinted thirteen times and had sold more than 52,000 copies in the years before Artusi's death in 1910, with the number of recipes growing from 475 to 790. And while this figure has not changed, the book has consistently remained in print. Although Artusi was himself of the upper classes and it was doubtful he had ever touched a kitchen utensil or lit a fire under a pot, he wrote the book not for professional chefs, as was the nineteenth-century custom, but for middle-class family cooks: housewives and their domestic helpers. His tone is that of a friendly advisor – humorous and nonchalant. He indulges in witty anecdotes about many of the recipes, describing his experiences and the historical relevance of particular dishes. Artusi's masterpiece is not merely a popular cookbook; it is a landmark work in Italian culture. This English edition (first published by Marsilio Publishers in 1997) features a delightful introduction by Luigi Ballerini that traces the fascinating history of the book and explains its importance in the context of Italian history and politics. The illustrations are by the noted Italian artist Giuliano Della Casa.

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 Lucinda s Rustic Italian Kitchen written by Lucinda Scala Quinn and published by Houghton Mifflin Harcourt. This book was released on 2015-05-19 with total page 131 pages. Available in PDF, EPUB and Kindle. Book excerpt: Amazing and simple Italian recipes from the host of Mad Hungry on the Hallmark Channel Lucinda Scala Quinn, author of Lucinda's Rustic Italian Kitchen and long-time executive food editor for Martha Stewart Living Omnimedia, has been a frequent guest on Martha, co-host of PBS's Everyday Food, and host of her own Martha Stewart-produced TV show on the Hallmark Channel, Mad Hungry. The down-to-earth, home-style Italian recipes in this cookbook are the kind of food she grew up on, making this book a favorite of hers. Now available in paperback for the first time, the book has stunning photographs by acclaimed photographer Quentin Bacon along with mouthwatering recipes, like Gnocchi with Pesto, Bucatini Puttanesca, and Linguine with Clams, which readers are sure to visit again and again when making Italian classics at home.

Download or read book Four Seasons A Year of Italian Food written by Manuela Darling-Gansser and published by Hardie Grant. This book was released on 2012-11-06 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Drawn from travels to Costa Smeralda, Lugarno, Piemonte, the Swiss Alps and Sicily, Manuela's recipes are a collection of her favorites from each of these fascinating places. Divided into four chapters: Spring, Summer, Autumn and Winter, this collection of seasonal recipes is sure to become a kitchen favorite."--Website.

Download or read book Four Seasons Pasta written by Janet Fletcher and published by Chronicle Books. This book was released on 2004-04-08 with total page 140 pages. Available in PDF, EPUB and Kindle. Book excerpt: In a world where everyone seems to be trying to eat more healthfully and seasonally, nothing makes more sense for dinner than pasta with vegetables. In Four Seasons Pasta, best-selling author Janet Fletcher follows the harvest to create more than 50 seasonal recipes for this wholesome combination. Inspired by the southern Italian pasta repertoire, Fletcher has unearthed many little-known gems--authentic, unfussy regional recipes that even novice cooks can make. From a spring fava bean stew with fusilli to summer's spaghetti alla Palermitana (with zucchini, tomatoes, anchovies and capers), peak-season produce paired with pasta makes a totally satisfying meal. Autumn brings radicchio to braise with pancetta and onions--a savory sauce for tagliatelle. Even winter provides produce for the pasta kitchen: beans for hearty bean-and-pasta soups and kale for a winter pesto. With guidelines for choosing dried pasta, making fresh pasta from scratch, and equipping the pasta kitchen, Four Seasons Pasta offers readers a delicious and sensible way to eat for life.

Download or read book The Four Seasons of Pasta written by Jenkins and published by Penguin. This book was released on 2015-10-06 with total page 441 pages. Available in PDF, EPUB and Kindle. Book excerpt: Acclaimed food writer Nancy Jenkins, teams up with her master chef daughter Sara with a unique around-the-seasons cookbook devoted to simple, everyday pasta recipes There are few ingredients in a cook’s pantry that beat out pasta—for tastiness, for ease of preparation, for versatility, and for sheer delight. It’s irresistible to all and perfect for every occasion. In The Four Seasons of Pasta, Sara Jenkins and Nancy Harmon Jenkins celebrate the Italian native that has become a beloved American staple. Jenkins and her mom draw on their own background in Italy, where they’ve lived, cooked, studied, and worked in Rome and Florence, and on a Tuscan olive farm for many years. Today, Sara is a highly accomplished chef and owner of Porsena and Porchetta, two restaurants in New York’s East Village while Nancy is a nationally known food journalist and authority on the Mediterranean diet, with a number of prominent cookbooks to her credit (including The New Mediterranean Diet Cookbook and Flavors of Tuscany). The Four Seasons of Pasta brings together more than 120 recipes focused on seasonal ingredients from supermarkets and farmstands across America, from the gamey meat ragus, chestnuts, and brilliant pumpkins in autumn to summer’s explosion of tomatoes, eggplant, and peppers. Nancy and Sara introduce readers to quick-and-easy weeknight dishes as well as more ambitious affairs while four-color photography brings the recipes vividly to life. Along the way, the two cooks delve into how to cook, sauce, and present pasta, how to make it by hand, and pasta’s significant place in a healthy modern diet. The Four Seasons of Pasta is an invaluable tool for home cooks seeking to enjoy the quintessential food that’s in their pantry all year-round.

Download or read book Lorenza s Italian Seasons written by Lorenza De'Medici and published by Pavilion. This book was released on 2003 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: With the expertise that is the hallmark of her famous Tuscan cooking school, The Villa Table at Badia a Coltibuono, Lorenza de’ Medici teaches us to savor the best of seasonal ingredients. Sweet, tender fava beans from the spring garden are used in a simple salad with pecorino, olive oil, and parsley; apricots from summer orchards are transformed into a delicately fragrant mousse; musky wild mushrooms from the autumn woods become the basis of an elegant dish of roast pheasant; and the dark-leaved cavolo nero from the frosty winter soil is an essential ingredient for ribollita, the thick bean and vegetable soup of Tuscany. Holiday menus for every season accompany each chapter, while a pantry section provides recipes and tips for preserving and storing produce for future occasions. Illustrated with artful color photos, this is an essential companion for all lovers of Italian cooking. Lorenza de’ Medici is the author of more than 20 bestselling books, including The Villa Table, The Renaissance of Italian Cooking, Lorenza’s Pasta, Lorenza’s Antipasti, and A Passion for Fruit.

Download or read book Every Day in Tuscany written by Frances Mayes and published by Random House Digital, Inc.. This book was released on 2010 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: A recipe-complemented work continues the author's tribute to the region of Tuscany and its people, tracing the course of a year during which she renovated a thirteenth-century house in the mountains above Cortona.

Download or read book Lidia s Italy written by Lidia Matticchio Bastianich and published by Knopf. This book was released on 2010-08-18 with total page 386 pages. Available in PDF, EPUB and Kindle. Book excerpt: Featuring 140 mouthwatering new recipes, a gastronomic journey of the Italian regions that have inspired and informed Lidia Bastianich's legendary cooking. For the home cook and the armchair traveler alike, Lidia's Italy offers a short introduction to ten regions of Italy—from Piemonte to Puglia—with commentary on nearby cultural treasures by Lidia's daughter Tanya, an art historian. · In Istria, now part of Croatia, where Lidia grew up, she forages again for wild asparagus, using it in a delicious soup and a frittata; Sauerkraut with Pork and Roast Goose with Mlinzi reflect the region’s Middle European influences; and buzara, an old mariner’s stew, draws on fish from the nearby sea. · From Trieste, Lidia gives seafood from the Adriatic, Viennese-style breaded veal cutlets and Beef Goulash, and Sacher Torte and Apple Strudel. · From Friuli, where cows graze on the rich tableland, comes Montasio cheese to make fricos; the corn fields yield polenta for Velvety Cornmeal-Spinach Soup. · In Padova and Treviso rice reigns supreme, and Lidia discovers hearty soups and risottos that highlight local flavors. · In Piemonte, the robust Barolo wine distinguishes a fork-tender stufato of beef; local white truffles with scrambled eggs is “heaven on a plate”; and a bagna cauda serves as a dip for local vegetables, including prized cardoons. · In Maremma, where hunting and foraging are a way of life, earthy foods are mainstays, such as slow-cooked rabbit sauce for pasta or gnocchi and boar tenderloin with prune-apple Sauce, with Galloping Figs for dessert. · In Rome Lidia revels in the fresh artichokes and fennel she finds in the Campo dei Fiori and brings back nine different ways of preparing them. · In Naples she gathers unusual seafood recipes and a special way of making limoncello-soaked cakes. · From Sicily’s Palermo she brings back panelle, the delicious fried chickpea snack; a caponata of stewed summer vegetables; and the elegant Cannoli Napoleon. · In Puglia, at Italy’s heel, where durum wheat grows at its best, she makes some of the region’s glorious pasta dishes and re-creates a splendid focaccia from Altamura. There’s something for everyone in this rich and satisfying book that will open up new horizons even to the most seasoned lover of Italy.

Download or read book Six Seasons written by Joshua McFadden and published by Artisan Books. This book was released on 2017-05-02 with total page 401 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner, James Beard Award for Best Book in Vegetable-Focused Cooking Named a Best Cookbook of the Year by the Wall Street Journal, The Atlantic, Bon Appétit, Food Network Magazine, Every Day with Rachael Ray, USA Today, Seattle Times, Milwaukee Journal-Sentinel, Library Journal, Eater, and more “Never before have I seen so many fascinating, delicious, easy recipes in one book. . . . [Six Seasons is] about as close to a perfect cookbook as I have seen . . . a book beginner and seasoned cooks alike will reach for repeatedly.” —Lucky Peach Joshua McFadden, chef and owner of renowned trattoria Ava Gene’s in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives. In Six Seasons, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.

Download or read book My Italian Kitchen written by Luca Manfé and published by Harry N. Abrams. This book was released on 2014-05-13 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: WELCOME TO MY ITALIAN KITCHEN AND MY BIGGEST PASSION: FOOD. Most of my family memories revolve around food, especially family holidays, and everyone knows how important food and wine are in Italian culture. Here are the recipes passed down from my nonnas (grandmothers) that reflect the warm, rustic flavors of Friuli, Italy: rich frico, risotto, and savory polenta. I also love the lighter bites, perfect with a glass of wine: crostini with ricotta and honey, or a tramezzini, the Italian version of English high-tea sandwiches. And I didn't forget the sweets--from the tiramisu I made with my mother when I was eight years old to the famous basil panna cotta I made to help win me the title of MasterChef. I love to teach, and I'll show you the fundamentals of fantastic Italian food, including homemade stock (I swear, it's easy), pasta from scratch, and more. My Italian Kitchen is packed with the food that I love and that you and your family will love too. (Plus I'll tell you some good behind-the-scenes stories from Season 4 of MasterChef!) Grazie! And welcome to my kitchen. Luca

Download or read book Wild Figs and Fennel written by Letitia Clark and published by Hardie Grant Publishing. This book was released on 2024-04-25 with total page 750 pages. Available in PDF, EPUB and Kindle. Book excerpt: Indulge in a year of Italian culinary bliss. Wild Figs & Fennel is not just a collection of seasonal recipes; it's a passport to the Mediterranean, a charming journey into the ease and pleasure that defines Italian life. Chef and food writer Letitia Clark brings together simple Italian flavours and lighter, modern interpretations with an aim to put the best of each seasons ingredients at centre stage. From refreshing summer salads to steaming bowls of wintery pasta, you’ll find classics such as Sausage Lasagne with Ricotta, Pecorino and Fennel and Orange Blossom and Honey Amaretti alongside more creative combinations of Lemon Ricotta Souffle Pancakes, Pumpkin Gnocchi Fried in Sage Butter and Ricotta, Lemon and Herb-Stuffed Courgette Flowers. The occasional addition of meat and fish enhances rather than dominates, making these dishes fit seamlessly into a modern way of eating. Whether you’re looking for a supper for one or cooking for a hungry crowd, Letitia's vibrant and accessible recipes will guide you through the year, drawing inspiration from Italy’s beautiful seasonal produce along the way.