The Italian Gourmet
Title | The Italian Gourmet PDF eBook |
Author | Giorgio Mistretta |
Publisher | Tiptree Book Services |
Total Pages | 256 |
Release | 1992 |
Genre | Cookery, Italian |
ISBN | 9780091753788 |
Italian food is famous for its elegant simplicity and range of interesting ingredients. Fresh or dried, preserved or pickled, each ingredient brings a unique flavor to a dish, and each contributes to the balance of tastes and textures. Here are 200 recipes for cooks and gourmets who want to prepare delicious dishes in original Italian style. 200 full-color photos.
Italy for the Gourmet Traveller
Title | Italy for the Gourmet Traveller PDF eBook |
Author | Fred Plotkin |
Publisher | |
Total Pages | 724 |
Release | 2003 |
Genre | Cookery, Italian |
ISBN | 9781856264471 |
A gastronomic guide to Italy from country markets and wineries to city restaurants and cooking schools, and lessons on cheese making, wine, olive oil and balsamic vinegar. The guide covers over 504 places with a classic town selected from each region that best embodies the region's cuisine, information on over 800 eating places and over 40 recipes.
Gourmet Italian
Title | Gourmet Italian PDF eBook |
Author | Gourmet Magazine |
Publisher | Rux Martin/Houghton Mifflin Harcourt |
Total Pages | 0 |
Release | 2012 |
Genre | Cooking, Italian |
ISBN | 9780547843681 |
The best of Italian and Italian-American recipes from the pages of Gourmet magazine.
The Italian Gourmet
Title | The Italian Gourmet PDF eBook |
Author | Giorgio Mistretta |
Publisher | |
Total Pages | 256 |
Release | 1992 |
Genre | Cooking, Italian |
ISBN | 9781875202454 |
Rustic Italian Food
Title | Rustic Italian Food PDF eBook |
Author | Marc Vetri |
Publisher | Ten Speed Press |
Total Pages | 294 |
Release | 2011-11-01 |
Genre | Cooking |
ISBN | 1607740796 |
From acclaimed Philadelphia chef Marc Vetri comes a celebration of handcrafted, regional Italian cooking that advocates a hands-on, back-to-the-basics approach to cooking. Slow-cooked meats, homemade breads, and flavorful pastas are the traditional comfort-food classics that Italians have been roasting, baking, curing, and making in their own kitchens for generations--dishes that people actually want to cook and eat. Home cooks of every skill level will revel in the 120 recipes, such as sweet Fig and Chestnut Bread, rich Spinach and Ricotta Gnocchi, savory Slow-Roasted Lamb Shoulder, and fragrant Apple Fritters. But Rustic Italian Food is much more than just a collection of recipes. With detailed, step-by-step instructions for making terrines, dry-cured salami, and cooked sausage; a thorough guide to bread and pasta making; and a primer on classic Italian preserves and sauces, Rustic Italian Food is also an education in kitchen fundamentals. In this book Marc Vetri connects us directly to the essence of Italian food.
The Italian Gourmet
Title | The Italian Gourmet PDF eBook |
Author | Giorgio Mistretta |
Publisher | |
Total Pages | 256 |
Release | 1992 |
Genre | Cooking |
ISBN | 9780696023798 |
A well-known Italian food writer shows how to blend a range of interesting ingredients to concoct delicious Italian dishes in the original Italian style.
Made in Italy
Title | Made in Italy PDF eBook |
Author | Giorgio Locatelli |
Publisher | Harper Collins |
Total Pages | 610 |
Release | 2011-03-22 |
Genre | Cooking |
ISBN | 0062047272 |
Giorgio Locatelli started helping out in the family restaurant at age five. He was raised in Corgeno in northern Italy, close to the Swiss border and Milan. Almost everything his family ate and drank was produced locally. He was told by the head chef at his first real Italian restaurant job that he would never make it as a chef. His grandmother, who shared her great love of food with him, said Giorgio would have to go back and show him. And so he did. After getting suspended from cooking school because of kissing a girl on the school's steps, he went on to become a greatly admired chef. Made in Italy is a 624-page, vibrantly illustrated book full of Locatelli's recipes, insight and historical detail about Italian food. He combines food narrative with hands-on expertise of a top chef. He peppers the book with evocative stories and funny and often outspoken observations on the state of food today. This is the contemporary Italian food bible, from the acknowledged master of modern Italian cooking.