Author : Maria Grazia Asselle
Publisher : Hippocrene Books
Page : 200 pages
File Size : 14,50 MB
Release : 2005
Category : Cooking
ISBN : 9780781811231
Cucina Piemontese includes recipes for more than 95 Piemontese dishes, many of them from the author's family in Piedmont. These classic recipes, accompanied by historical and cultural information, as well as a chapter on regional wines, provide an opportunity to explore this fascinating and increasingly renowned cuisine from an insider's perspective. The simple recipes made with readily available ingredients bring the cucina piemontese home.
Author : Dean Karayanis
Publisher : Hippocrene Books
Page : 324 pages
File Size : 37,71 MB
Release : 2008
Category : Cooking
ISBN : 9780781811460
This is a Greek family cookbook with unique flavours and home kitchen recipes. This book showcases dishes from the key regions of mainland Greece as well as the islands and introduces readers to little known spices and ingredients-providing ways to track them down. Of particular interest is a section on micro-brewed beers, regional wines, and different ouzos. Also included is an overview of the Hellenic, detailing the culinary history and culture of provincial and mainland Greece.
Author : Madeline Armillotta
Publisher : Hippocrene Books
Page : 216 pages
File Size : 16,56 MB
Release : 2007
Category : Cooking
ISBN : 9780781811477
Over the years, the authors have collected many wonderful recipes from relatives and friends living in Tuscany and other regions of Italy. When deciding to write this book, they considered which of these recipes we used the most and why. Both authors enjoy the distinct flavours in Italian cooking, which are enhanced by the use of fresh herbs and extra virgin olive oil, and also eating a healthy, well-balanced diet of fresh fruits, vegetables, fish, meat, beans and dairy products. They also appreciate that, in today's world, everyone has a busy schedule. Therefore, it became a priority that the recipes offered were not only delicious, but also quick and easy to prepare. The final selection includes a wide variety of mouth-watering favourites presented with concise easy--to-follow instructions and many tasty variations. These variations allow for flexibility in the kitchen and are an enticing invitation to cook creatively. The result is a cookbook that will simplify your life and gratify the tastebuds of your family and friends. This book will become your inspiration for quick, wholesome, everyday meals, a well-thumbed friend supplying a constant source of ideas for delicious day-to-day Italian cooking.
Author : Oretta Zanini De Vita
Publisher : W. W. Norton & Company
Page : 424 pages
File Size : 27,30 MB
Release : 2013-10-14
Category : Cooking
ISBN : 0393082431
Winner of the International Association of Culinary Association (IACP) Award The indispensable cookbook for genuine Italian sauces and the traditional pasta shapes that go with them. Pasta is so universally popular in the United States that it can justifiably be called an American food. This book makes the case for keeping it Italian with recipes for sauces and soups as cooked in Italian homes today. There are authentic versions of such favorites as carbonara, bolognese, marinara, and Alfredo, as well as plenty of unusual but no less traditional sauces, based on roasts, ribs, rabbit, clams, eggplant, arugula, and mushrooms, to name but a few. Anyone who cooks or eats pasta needs this book. The straightforward recipes are easy enough for the inexperienced, but even professional chefs will grasp the elegance of their simplicity. Cooking pasta the Italian way means: Keep your eye on the pot, not the clock. Respect tradition, but don’t be a slave to it. Choose a compatible pasta shape for your sauce or soup, but remember they aren’t matched by computer. (And that angel hair goes with broth, not sauce.) Use the best ingredients you can find—and you can find plenty on the Internet. Resist the urge to embellish, add, or substitute. But minor variations usually enhance a dish. How much salt? Don’t ask, taste! Serving and eating pasta the Italian way means: Use a spoon for soup, not for twirling spaghetti. Learn to twirl; never cut. Never add too much cheese, and often add none at all. Toss the cheese and pasta before adding the sauce. Warm the dishes.Serve pasta alone. The salad comes after. To be perfectly proper, use a plate, not a bowl. The authors are reluctant to compromise because they know how good well-made pasta can be. But they keep their sense of humor and are sympathetic to all well-intentioned readers.
Author : Laura Giannatempo
Publisher : Hippocrene Books
Page : 266 pages
File Size : 28,7 MB
Release : 2006
Category : Cooking
ISBN : 9780781811712
Liguria on the Italian Riviera is home to some of Italy's finest cooking. The Ligurian kitchen is famous for fish, fresh produce and herbs. Tales of loveable uncles and a lyrical account of making pasta in the midst of a storm tantalise just as much as the sumptuous recipe on offer in this book. In these 100 recipes, the specialities of artisan bread bakers and those of the region's 'cucina povera' combine to create a zestful collection that exemplifies 'that extraordinary marriage of land and sea that is Ligurian cuisine'.
Author : Michele Scicolone
Publisher : Houghton Mifflin Harcourt
Page : 1996 pages
File Size : 44,78 MB
Release : 2011-04-12
Category : Cooking
ISBN : 0544189116
Celebrate Italian cooking with this authoritative and engaging tribute Author Michele Scicolone offers simple recipes for delicious classics such as lasagne, minestrone, chicken cutlets, and gelato, plus many more of your favorites; a wealth of modern dishes, such as grilled scallop salad; and a traveler's odyssey of regional specialties from the northern hills of Piedmont to the sun-drenched islands of Sicily and Sardinia. Whether giving expert advice on making a frittata or risotto, selecting Italian ingredients, or pairing Italian wines with food, Scicolone enlivens each page with rich details of Italian food traditions. This book is a treasury to turn to for any occasion.
Author : John Dickie
Publisher : Simon and Schuster
Page : 393 pages
File Size : 22,70 MB
Release : 2008-01-08
Category : History
ISBN : 1416554009
Buon appetito! Everyone loves Italian food. But how did the Italians come to eat so well? The answer lies amid the vibrant beauty of Italy's historic cities. For a thousand years, they have been magnets for everything that makes for great eating: ingredients, talent, money, and power. Italian food is city food. From the bustle of medieval Milan's marketplace to the banqueting halls of Renaissance Ferrara; from street stalls in the putrid alleyways of nineteenth-century Naples to the noisy trattorie of postwar Rome: in rich slices of urban life, historian and master storyteller John Dickie shows how taste, creativity, and civic pride blended with princely arrogance, political violence, and dark intrigue to create the world's favorite cuisine. Delizia! is much more than a history of Italian food. It is a history of Italy told through the flavors and character of its cities. A dynamic chronicle that is full of surprises, Delizia! draws back the curtain on much that was unknown about Italian food and exposes the long-held canards. It interprets the ancient Arabic map that tells of pasta's true origins, and shows that Marco Polo did not introduce spaghetti to the Italians, as is often thought, but did have a big influence on making pasta a part of the American diet. It seeks out the medieval recipes that reveal Italy's long love affair with exotic spices, and introduces the great Renaissance cookery writer who plotted to murder the Pope even as he detailed the aphrodisiac qualities of his ingredients. It moves from the opulent theater of a Renaissance wedding banquet, with its gargantuan ten-course menu comprising hundreds of separate dishes, to the thin soups and bland polentas that would eventually force millions to emigrate to the New World. It shows how early pizzas were disgusting and why Mussolini championed risotto. Most important, it explains the origins and growth of the world's greatest urban food culture. With its delectable mix of vivid storytelling, groundbreaking research, and shrewd analysis, Delizia! is as appetizing as the dishes it describes. This passionate account of Italy's civilization of the table will satisfy foodies, history buffs, Italophiles, travelers, students -- and anyone who loves a well-told tale.
Author : Nina Namaste
Publisher : BRILL
Page : 300 pages
File Size : 41,41 MB
Release : 2018-03-12
Category : Social Science
ISBN : 9004365249
How is the meaning of food created, communicated, and continually transformed? How are food practices defined, shaped, delineated, constructed, modified, resisted, and reinvented – by whom and for whom? These are but a few of the questions Who Decides? Competing Narratives in Constructing Tastes, Consumption and Choice explores. Part I (Taste, Authenticity & Identity) explicitly centres on the connection between food and identity construction. Part II (Food Discourses) focuses on how food-related language shapes perceptions that in turn construct particular behaviours that in turn demonstrate underlying value systems. Thus, as a collection, this volume explores how tastes are shaped, formed, delineated and acted upon by normalising socio-cultural processes, and, in some instances, how those very processes are actively resisted and renegotiated. Contributors are Shamsul AB, Elyse Bouvier, Giovanna Costantini, Filip Degreef, Lis Furlani Blanco, Maria Clara de Moraes Prata Gaspar, Marta Nadales Ruiz, Nina Namaste, Eric Olmedo, Hannah Petertil, Maria José Pires, Lisa Schubert, Brigitte Sébastia, Keiko Tanaka, Preetha Thomas, Andrea Wenzel, Ariel Weygandt, Andrea Whittaker and Minette Yao.
Author : Lonely Planet
Publisher : Lonely Planet
Page : 557 pages
File Size : 45,88 MB
Release : 2015-08-01
Category : Cooking
ISBN : 174360954X
From Lonely Planet, the world's leading travel guide publisher, From the Source is a groundbreaking cookbook series that introduces food lovers and travel enthusiasts to the world's most authentic local dishes by transporting them into the kitchens where they were perfected. Each country-specific edition features sumptuous original photography, up to 70 classic recipes, and inside stories and tips from the world's best local cooks, from street-food vendors to Michelin-starred chef patrons. With From the Source Italy, you'll tour through Northeast Italy's earthy and elegant hot broth-based soups and warming polenta and risotti, Northwest Italy's preserved cods and cakes of forest-harvested truffles and hazelnuts, Central Italy's dark gamey stews and fresh porcini mushroom pastas, and Southern Italy's citrus-scented fish grills and herby salads. Authors: Lonely Planet, Sarah Barrell and Susan Wright. About Lonely Planet: Since 1973, Lonely Planet has become the world's leading travel media company with guidebooks to every destination, an award-winning website, mobile and digital travel products, and a dedicated traveller community. Lonely Planet covers must-see spots but also enables curious travellers to get off beaten paths to understand more of the culture of the places in which they find themselves. 'Lonely Planet. It's on everyone's bookshelves; it's in every traveller's hands. It's on mobile phones. It's on the Internet. It's everywhere, and it's telling entire generations of people how to travel the world.' -- Fairfax Media 'Lonely Planet guides are, quite simply, like no other.' - New York Times Lonely Planet guides have won the TripAdvisor Traveler's Choice Award in 2012, 2013, 2014, and 2015. Important Notice: The digital edition of this book may not contain all of the images found in the physical edition.
Author : Tommasina Gabriele
Publisher : Rowman & Littlefield
Page : 187 pages
File Size : 43,12 MB
Release : 2015-12-03
Category : Literary Criticism
ISBN : 1611478820
Dacia Maraini’s Narratives of Survival: (Re)Constructed focuses on Dacia Maraini’s narrative from about 1984 to 2004 and makes substantive use of her interviews and essays. While acknowledging the importance and ongoing validity of feminist scholarship of Maraini’s work, this book seeks to take scholarship on Maraini beyond feminist readings by identifying a critical framework that cuts across gender and genre and thereby invites alternative readings. Using a method of close textual analysis, the author includes studies of men, children, animals, and imaginary characters in Maraini’s narrative, analyzes language, character, motifs, and symbols, and considers some of Maraini’s work in light of declining postmodern and emerging posthuman critical social theory. This critical framework identifies the paradigm of reconstruction as narrative center, both strategy and theme, of many of Maraini’s works from this twenty-year-period and beyond. Reconstruction here signifies the strategies by which Maraini’s deep investment in survival, which has its roots in the life threatening conditions she experienced as a small child in a WWII Japanese concentration camp, is enacted in a narrative re-building and re-constructing of personal memory, of various personal, social and political histories, of motherhood and maternal discourses, of crime stories, of postmodern fragmentation, and even of the process of erasure itself. Maraini’s narrative is deeply attentive to the mechanisms that threaten survival of the body (and not just the woman’s body); psychological and aesthetic survival; the survival in the Italian canon of a woman author’s work, memory and legacy after her death; the survival of a drug-addicted and self-destructive younger generation; and by extension, collective and ecological survival. Never marked by nihilism or despair, Maraini’s narratives offer the ethos of reconstruction as a variation on the “begin again” that marks the end of many of her novels and, as we can see in Colomba, her own aesthetic process of renewal and regeneration. This book focuses primarily on Il treno per Helsinki (1984), Isolina (1985), some of her short stories for children, La nave per Kobe: Diari giapponesi di mia madre (2001), Buio (Strega Literary Prize, 1999), and Colomba (2004).
