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How to Cook dishes from Italy
Italy
has a well-established and deserved reputation for producing high-quality
food and tasty cuisine.
Best known for pizza and pasta,
Italian food also includes many excellent meat and
seafood dishes, as well as excellent cheeses, and fabulous desserts.
It has often been noted that
Italy
is a country of great regional variations - and that is certainly
true, indeed the country was only unified in 1861 - and this fact
is reflected in the diversity of
Italy's
regional cuisine. It should also be noted that
Italy
has been invaded many times over the centuries, as well as trading
with many other countries, and this too is reflected in the
national cuisine.
Some of the regional variations that you may encounter in
Italian food include:
- Northern Italy's
native products include
balsamic vinegar,
bolognese sauce (ragu),
lasagna,
mortadella (a heat-cured pork sausage, served as a cold cut)
parmigiano (parmesan cheese)
polenta (a dish made from boiled cornmeal),
prosciutto (dry cured ham) and
tortellini (stuffed pasta).
Rice is grown in both Lombardy and Piedmont (although
different types in these two regions), which is used to make risotto.
- Tuscan cuisine often features meat, white beans and unsalted
bread.
- Mozzarella and pizza, not to mention sfogliatelle (Italian filled pastries)
originate from Naples.
- Roman cuisine often uses pecorino (cheese made from sheep's milk)
and offal. Rome is also known for its ultra-thin pizzas.
- Calabria (the region corresponding to the "toe" of
Italy)
is known for its spicy variety of salami.
- Sardinia is well-known for its lamb and pecorino (cheese made from sheep's milk).
- Sicilian cuisine is noted for its Arab influences in its cooking (with the use
of lemon and pistachio), as well as for its seafood (including tuna and swordfish).
Sicily is also the home of gelato (ice cream)
and granita (a delicious semi-frozen
dessert made using sugar, water and flavorings).
Some popular Italian recipes and dishes include:
- Braciola - Thin slices of beef pan-fried with a little olive oil.
It is often eaten as an appetizer
with green salad or potatoes.
- Bruschetta - Grilled bread rubbed with garlic, olive oil, pepper and salt. Additional toppings
such as tomato, red pepper, vegetables beans, cheese or cured meat are also sometimes added.
- Gnocchi - Dumplings or noodles made from potato, wheat flour, or semolina.
- Minestrone - A thick soup made from stock with vegetables such as beans, carrots, celery, onions,
and tomatoes. Pasta or rice may sometimes be added, and the dish is not
necessarily vegetarian: meat or meat stock is often used when making it.
- Panna cotta - A dessert made by simmering milk, cream, and sugar, then mixing with gelatin.
It is then allowed to cool and set. Panna cotta is often eaten with berries,
chocolate sauce,
or fruit coulis.
- Pasta - There are many different types of pasta including
farfalle and rotelle (complicated decorative shapes),
fettuccine and linguine (both ribbon-shipped),
lasagna (large sheets),
manicotti, ravioli and tortellini (hollow shapes which are stuffed with fillings),
penne (short tubes), and
spaghetti and vermicelli (string like). Each type of pasta is most suitable for a particular
type of sauce
(Alfredo sauce,
Tomato sauce, etc.),
and thus a very wide range of different dishes can be prepared using each
of these forms of pasta.
- Pizza - As already discussed, there are many different variations,
including:
- Lazio - A thick-base pizza, particularly associated with
Rome, although
available in other parts of the country too. There are quite a few different toppings that may be
used, and this type of pizza is often made in long rectangular pans
("pizza al taglio" or "pizza rustica").
- Neapolitan
(Italian: pizza napoletana)
- A pizza with a thin base made from Italian white flour. Marina, margherita, and margherita extra
are the three official versions of the recipe.
- Ripieno and calzone - A half-moon shaped pizza filled mozzarella, ricotta and salami. It may be
baked or fried.
- Sicilian
(Italian: Sfincione) -
A pizza with ingredients incorporated in the dough rather than used as toppings. Pecorino cheese
is used instead of mozzarella, and these pizzas also usually include
anchovies.
- Polenta - A kind of porridge made from boiled cornmeal. It is a staple food in Northern
Italy.
- Risotto - A traditional Italian dish prepared from rice. The rice is first cooked in butter or
olive oil, then white wine is added, and after this evaporates, hot stock is slowly added, stirring
continuously. Diced butter or cheese is then mixed in, achieving a rich creamy texture. The basic
recipe can be varied by using different kinds of wine or cheese, and by adding vegetables, meat, fish
or seafood (cheese is usually omitted from the recipe if fish or seafood is used).
- Tiramisu - A dessert made from lady fingers (small sponge cakes known in
Italian as
"savoiardi") dipped in expresso, and sometimes brandy or sugar.
Mascarpone cream, a custard made from egg yolks (zabaglione), Marsala wine, and sugar are then
added, and cocoa powder sprinkled on top.
On this page, you will find a selection of Italian cookbooks.
These web sites may also be of interest:
Related pages on this web site:
| Italian Recipes Downloads & Web Sites |
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| | Unlock the Secret of Making Pizza; Discover how to make incredible pizza! |
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| | Are you tired to cook the usual pasta? Would you like to cook new dishes such as Italian restaurants? In this my book you find some italian recipes and my personal italian-style recipes to cook spaghetti. |
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| | Learn How To Make Better Pizza In Your Own Kitchen Better Than You Can Buy At The Pizzeria. |
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Columbia River Ent.
Released: 2010-05-11
DVD
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Allegro
Released: 2005-11-08
DVD
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Italy is considered one of the culinary capitals of the world. Each of its great cities exhibits its own culinary identity, and its own exciting and colorful cuisine. In this program, we travel through the great cities of northern Italy and Tuscany, experiencing the local history and pageantry. Under the guidance of Italy’s most famous chefs, we learn to prepare the cuisine that has made the Italian kitchen justly famous. The splendor of Italy and the wonders of its kitchen await us. Buon appetito! |
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Allegro
Released: 2007-04-10
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Studio: Allegro Media Group Release Date: 06/23/2009 |
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Great recipes that anyone can prepare with common kitchen utensils and inexpensive ingredients. Recipes include: Garlic Bread, Antipasto, Stuffed mushrooms, Minestrone, Vegetable Lasagna, Beef Lasagna, Cheese-chocolate cannoli & Almond cannoli. |
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By Maria Gentile
Italian Book Co
Released: 2011-12-12
Kindle Edition
![The Italian Cook Book The Art of Eating Well [Illustrated]](http://ecx.images-amazon.com/images/I/51oQLTAF1uL._SL160_.jpg) | | Product Description:
THE ITALIAN COOK BOOK
The Art of Eating Well
PRACTICAL RECIPES
OF THE
ITALIAN CUISINE
PASTRIES
SWEETS, FROZEN DELICACIES
AND SYRUPS
COMPILED BY
MRS. MARIA GENTILE
________________________________________
ITALIAN BOOK CO.
NEW YORK
COPYRIGHT 1919
________________________________________
PREFACE
One of the beneficial results of the Great War has been the teaching of thrift to the American housewife. For patriotic reasons and for reasons of economy, more attention has been bestowed upon the preparing and cooking of food that is to be at once palatable, nourishing and economical.
In the Italian cuisine we find in the highest degree these three qualities. That it is palatable, all those who have partaken of food in an Italian trattoria or at the home of an Italian family can testify, that it is healthy the splendid manhood and womanhood of Italy is a proof more than sufficient. And who could deny, knowing the thriftiness of the Italian race, that it is economical?
It has therefore been thought that a book of PRACTICAL RECIPES OF THE ITALIAN CUISINE could be offered to the American public with hope of success. It is not a pretentious book, and the recipes have been made as clear and simple as possible. Some of the dishes described are not peculiar to Italy. All, however, are representative of the Cucina Casalinga of the peninsular Kingdom, which is not the least product of a lovable and simple people, among whom the art of living well and getting the most out of life at a moderate expense has
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By Gia Portelli
Kindle Publishing Group
Released: 2012-01-22
Kindle Edition
 | | Product Description:
This book is a translation of classic old world Italian food recipes and cooking methods. It is translated and illustrated to help readers prepare classic dishes from Italy.
Introduction
The recipes in this book have been passed from generation to generation for almost a thousand years.
Many of the recipes will look familiar to you. This is because genuine, old world Italian cooking and food preparation has stood the test of time. The recipes have survived fads, celebrity chefs, and hip restaurants.
It is true people and chefs have taken these recipes and poured their heart, soul and love into preparing them for guests and restaurant customers.
But something is always lost when food is prepared in a restaurant.
Genuine, old world Italian cooking was meant to be prepared in love, in the comfort of a family kitchen, surrounded by friends and family.
As you master these recipes and techniques you’ll be inspired to serve and bless others with them.
But always remember the heart and essence of these recipes. Think small rather than large.
Prepare these dishes and meals for close family, friends and guests in your home. You can change someone’s life by serving the best food and recipes made with love, not on a rushed assembly line.
I have dedicated this cookbook and recipes to my great grandmother Mama Portelli. Thank you for reading.
Mangez et d'être heureux
(Eat and be happy)
Gia Portelli
Table of Contents
Introduction
Soups 5
Macaroni and other Pastas 13
Rice 24
Roux and Sauces 40
Eggs 47
Fish 53
Vegetables 57
Meats 70
Salads 79
Desserts 82
About the Author 85
Index 86
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By Louis Palmieri
Released: 2012-01-21
Kindle Edition
 | | Product Description:
Ciao, Bella! Are you ready to whip up some impressive Italian lunch recipes for your friends, co-workers and family members? Well, you’ve come to the right place. Whether you are simply seeking some new ideas for fabulous meals, or you are having a theme luncheon with your closest girlfriends, you’ll find everything you need for a magnificent Italian afternoon of yummy delight.
Recipes
1. Soup
Fast & Simple Minestrone Soup
Tortellini Soup
Italian Veggie Soup
Cheese Tortellini Soup
1. Salad and Veggie Dishes
Italian Zucchini
Macaroni Salad
Veggie Pasta Salad
Spaghetti Salad
Spinach Manicotti
Spicy Italian Vegetables
Angel Hair Pasta Salad
Spaghetti Salad recipe 2
Cheesy Spaghetti Salad
2. Pasta and Lasagna
Veggie Lasagna
Chicken Capellini
Chicken Linguini
Veggie Spaghetti
Tuscany-Style Pasta
Pasta Fagiole
Zucchini Ziti
Linguini Vegetable Toss
Lasagna
Baked Spaghetti
Garden Lasagna
Baked Ziti Deluxe
Veggie Pasta Salad
Italian Spaghetti with Meat Sauce
Spaghetti Pie
Spaghetti with Sauce
Zucchini and Mushroom Lasagna
Make-Ahead Lasagna
Brunch Lasagna
3. Beef
Italian Beef slow cooked
All-in-One Meatball Casserole
Italian Beef Rump Roast
Pasta and Beef Casserole
Veal Marsala
Best Meatballs in the world
4. Chicken
Chicken Riganato
Roma Chicken
Lemon and Garlic Chicken
Linguine with Chicken Scampi
Pasta Primavera with Chicken
Chicken Manicotti with Chive Cream Sauce
5. Pizza Style Lunch Recipes
Provolone Stromboli
Pizza Fruit Pie
Veggie Pizza
6. Seafood
Salmon Tetrazzini
Shrimp Scampi
Seafood Fettuccine
Tortellini with Shrimp and Scallops
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By Paolo De Luca
Released: 2012-01-29
Kindle Edition
 | | Product Description:
If you think Italian food is mainly pasta, then perhaps it is time for you to rethink your ideas about Italian cuisine. It is based on fresh ingredients and marries different flavors. (Using natural ingredients that are good for you and your family!)
The "How to Cook Delicious Italian Food" Recipes collection of cookbooks is a new series from bestseller author Paolo De Luca. In this easy to follow cookbook you find some authentic and Italian-inspired recipes that can be prepared by anyone! (Even if you have a busy schedule)
All the recipes are presented a step-by-step approach which makes them really easy to follow. And each recipe comes with a photograph, so you'll see exactly what your dish will look like when you take it to the table.
Here are some of the delicious recipes that you will learn how to make:
* Luigi Baked Mussels
* Triglie Alla Marinara
* Naselli Con Piselli
* Pesci Diversi Alla Casalinga
* Pesce Alla Genovese
* Sogliole Alla Veneziana
* Sole With Parmesan
* Salmone Alla Fiorentina
* Spaghetti Alle Vongole
* Mussels Marinara
* Italian Pasta Salmon Salad
* Corn Crusted Baked Fish
* Italian Poached Fish
* Fish Fillets In Puttanesca Sauce
* Easy Seafood Risotto
* Light Italian Baked Fish
* Scampi Alla Marinara
* Italian White Wine Mussels
* Italian Fresh Tuna
* Baccala Alla Bolognese
* Migliaccini With Tuna Sauce
* Lobster Fra Diavolo
* Polipi Veraci All'Aglio
* Pesce Spada In Salmoriglio
* Tonno Alla Genovese
* Italian Baked Fish With Potatoes
* Baked Oysters With Bread Crumbs
* Southern Italian Fish Soup
* Fritto Misto Di Mare
* Persico Alla Milanese
* Seppia Grigliata
and much more! Over 50 Easy and delicious Italian Chicken Recipes!
Most Italian dishes are not hard to make, and they are full of flavor.
Scroll up and click "Buy Now" to start cooking fabulous Italian recipes today!
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By Michele Scicolone
Houghton Mifflin Harcourt
Paperback (240 pages)
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Finally a book that combines the fresh, exuberant flavors of great Italian food with the ease and comfort of a slow cooker. Michele Scicolone, a best-selling author and an authority on Italian cooking, shows how good ingredients and simple techniques can lift the usual “crockpot” fare into the dimension of fine food. Pasta with Meat and Mushroom Ragu, Osso Buco with Red Wine, Chicken with Peppers and Mushrooms: These are dishes that even the most discriminating cook can proudly serve to company, yet all are so carefree that anyone with just five or ten minutes of prep time can make them on a weekday and return to perfection. Simmered in the slow cooker, soups, stews, beans, grains, pasta sauces, and fish are as healthy as they are delicious. Polenta and risotto, “stir-crazy” dishes that ordinarily need careful timing, are effortless. Meat loaves come out perfectly moist, tough cuts of meat turn succulent, and cheesecakes emerge flawless. |
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By Anne Burrell
Clarkson Potter
Released: 2011-10-04
Hardcover (256 pages)
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If chefs are the new rock stars, Anne wants you to rock in your own kitchen!
For Anne Burrell, a classically trained chef and host of Food Network’s Secrets of a Restaurant Chef (where she shares impressive recipes and smart techniques that anyone can master), and Worst Cooks in America (the show that transforms hopeless home cooks), being a rock star in the kitchen means having the confidence and ability to get a great meal on the table without a sweat. In her debut cookbook, she presents 125 rustic yet elegant recipes, all based on accessible ingredients, along with encouraging notes and handy professional tricks that will help you cook more efficiently at home.
With Anne's guidance, even the novice cook can turn out showstoppers like Whole Roasted Fish or Rack of Lamb Crusted with Black Olives, which are special enough for guests but easy enough for a weekday evening. For Piccolini (Little Nibbles), try making Truffled Deviled Eggs, Sausage and Pancetta Stuffed Mushrooms, or Baked Ricotta with Rosemary and Lemon. Delicious first courses include Pumpkin Soup with Allspice Whipped Cream and Garlic Steamed Mussels with Pimentón Aioli. And if you're craving pasta, Chef Anne's Light-as-a-Cloud Gnocchi, Sweet and Spicy Sausage Ragù, or Killer Mac and Cheese with Bacon will blow you away.
Whether she's telling you how to use garlic most effectively ("perfume the oil, remove the garlic, and ditch it—it's fulfilled its garlic destiny!") or reaffirming the most important part of cooking (it should have the “sparkle factor!”), you will never feel alone at the stove. Anne's effervescent personality and unmatched vitality will be there every step of the way--as teacher, coach, cooking partner, and friend.
Organized from “Piccolini and Firsts” to “Pasta, Seconds, Sides,” and, of course, “Dessert” Cook Like a Rock Star is all about empowering you with the confidence to own what you do in your kitchen, to be excited by what you're making, and to experience the same kind of joy that Anne feels everyday when she cooks and eats. |
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By Cheryl Tancreti Campbell
4 Winds of Change
Released: 2012-01-14
Kindle Edition
 | | Product Description:
Fresh pristine ingredients, combined with a sensible flare and cooked properly, are the unmistakable characteristic of the best Italian Food. Growing up in a traditional Italian family on a produce farm in rural Connecticut, Cheryl took to cooking at a very young age. Throughout the years she has catered parties large and small, made wedding cakes for friends and family and has gained a reputation for being an accomplished hostess -all for the simple love of cooking!
Recently, after being invited to speak at a women's retreat in Tuscany, Cheryl was inspired to create the new cookbook collection "Easy and Delicious Italian Recipes".
In "How to Cook Fabulous Italian Pasta" she shares some of her favorite recipes that include a variety of pasta types, a trio of lasagna and favorite stuffed pasta dishes.
The irresistible recipes offered in the second book of the series are 'molto bene' and celebrate the flavors and spirit of Italy. Scroll up and click "buy now" to start cooking fabulous Italian dishes today! |
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By Carrabba's Italian Grill
Wiley
Paperback (160 pages)
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Make dinner the Carrabba's way tonight, with these delicious family recipesFor 25 years, Carrabba's Italian Grill has offered its amici (Italian for "friends") an extraordinary dining experience. Serving hand-prepared, contemporary renditions of traditional family recipes, Carrabba's makes everyone who walks through the door feel right at home. Each meal is served in the time-honored tradition of warm Italian hospitality and authentically prepared food made from the heart. Now, you can re-create the Carrabba's experience in your own kitchen with delicious recipes inspired by generations of family cooking. In the true spirit of generosity, Recipes from Around Our Family Table shares not just these mouthwatering signature recipes, but also the cooking secrets that make them so good. - Includes 75 authentic Italian recipes and Carrabba's favorites, like Chicken Bryan, Mama Mandola's Sicilian Chicken Soup and Pizza Margherita
- Offers tips on successful grilling, preparing perfect pasta, finding the best ingredients, mastering homemade pizza, and more
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By Lidia Matticchio Bastianich
Knopf
Released: 2011-10-25
Hardcover (359 pages)
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After taking us on journeys into her own kitchen and into kitchens across Italy, Lidia Bastianich now invites us on a road trip into the heart of Italian American cooking today. Traveling around the United States, Lidia visits Italian American communities that created something new out of the recipes passed down from their ancestors.
As she explores this utterly delectable and distinctive cuisine, Lidia shows us that every kitchen is different, every Italian community distinct, and little clues are buried in each dish: the Sicilian-style semolina bread and briny olives in New Orleans Muffuletta Sandwiches, the Neapolitan crust of New York pizza, and mushrooms (abundant in the United States, but scarce in Italy) stuffed with breadcrumbs, just as peppers or tomatoes are. Lidia shows us how this cuisine is an original American creation that redefines what we know as Italian food while always paying tribute to Italy, and she gives recognition where it is long overdue to the many industrious Italians across the country who have honored the traditions of their homeland in a delicious new style.
And of course, there are Lidia’s irresistible recipes, including
· Baltimore Crab Cakes
· Pittsburgh’s Primanti’s Sandwiches
· Chicago Deep-Dish Pizza
· Eggplant Parmigiana from the Bronx
· Gloucester Baked Halibut
· Chicken Trombino from Philadelphia
· authentic Italian American Meatloaf, and Spaghetti and Meatballs
· Prickly Pear Granita from California
· and, of course, a handful of cheesecakes and cookies that you’d recognize in any classic Italian bakery
This is a loving exploration of a fascinating cuisine—as only Lidia could give us. |
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By Tiffany Collins
Tiffany Collins
Paperback (272 pages)
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Click Here | - ISBN13: 9780778802013
- Notes: BRAND NEW FROM PUBLISHER! 100% Satisfaction Guarantee. Tracking provided on most orders. Buy with Confidence! Millions of books sold!
Product Description:
The fresh, robust flavors of Italian grilled sandwiches. A panini is an Italian-inspired pressed sandwich enjoyed throughout Italy and, increasingly, in North American cafés, restaurants and kitchens. Italians regard panini as fast food thanks to its easy preparation, which also accounts for its success in North America. Sales of panini makers have skyrocketed, with small appliance manufacturers releasing new models each year. Tiffany Collins provides great recipes that replicate the bistro experience and maximize the use of a home panini maker. Among the recipes for this vibrant, flavorful food are: - Salami, prosciutto, mozzarella panini with roasted red peppers; Philly cheesesteak panini
- Bacon, spinach and hard-boiled egg panini; smoked salmon, red onion, cream cheese and caper panini
- Sweet Italian sausage, provolone and tomato sauce panini; hummus, red onion and Swiss cheese panini
- Pulled pork panini; Tuscan tuna and white bean panini; shrimp club panini
- Cuban panini; smores panini; sliced beef, caramelized onions and gorgonzola panini
- Smoked turkey, brie and Granny Smith apple panini; south of the border turkey panini with perfect guacamole.
This Italian tradition can now be experienced at home and enjoyed by the whole family. (20110209) |
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By Marcella Hazan
Alfred A. Knopf
Released: 1992-10-27
Hardcover (704 pages)
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With more than 100 illustrations by Karin Kretschman. |
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By Giada De Laurentiis
Clarkson Potter
Released: 2005-02-22
Hardcover (256 pages)
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Click Here | - ISBN13: 9781400052585
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Product Description:
In her hit Food Network show Everyday Italian, Giada De Laurentiis shows you how to cook delicious, beautiful food in a flash. And here, in her long-awaited first book, she does the same—helps you put a fabulous dinner on the table tonight, for friends or just for the kids, with a minimum of fuss and a maximum of flavor. She makes it all look easy, because it is.
Everyday Italian is true to its title: the fresh, simple recipes are incredibly quick and accessible, and also utterly mouth-watering—perfect for everyday cooking. And the book is focused on the real-life considerations of what you actually have in your refrigerator and pantry (no mail-order ingredients here) and what you’re in the mood for—whether a simply sauced pasta or a hearty family-friendly roast, these great recipes cover every contingency. So, for example, you’ll find dishes that you can make solely from pantry ingredients, or those that transform lowly leftovers into exquisite entrées (including brilliant ideas for leftover pasta), and those that satisfy your yearning to have something sweet baking in the oven. There are 7 ways to make red sauce more interesting, 6 different preparations of the classic cutlet, 5 perfect pestos, 4 creative uses for prosciutto, 3 variations on basic polenta, 2 great steaks, and 1 sublime chocolate tiramisù—plus 100 other recipes that turn everyday ingredients into speedy but special dinners.
What’s more, Everyday Italian is organized according to what type of food you want tonight—whether a soul-warming stew for Sunday supper, a quick sauté for a weeknight, or a baked pasta for potluck. These categories will help you figure out what to cook in an instant, with such choices as fresh-from-the-pantry appetizers, sauceless pastas, everyday roasts, and stuffed vegetables—whatever you’re in the mood for, you’ll be able to find a simple, delicious recipe for it here. That’s the beauty of Italian home cooking, and that’s what Giada De Laurentiis offers here—the essential recipes to make a great Italian dinner. Tonight. |
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By Matthew Scialabba
Three Forks
Paperback (320 pages)
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150 recipes from northern Italy’s agriturismi, with beautiful full-color photographs. The Italian Farmer’s Table is a sumptuously illustrated cookbook featuring authentic recipes from more than thirty working family farms in northern Italy. |
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By Jessica Theroux
Welcome Books
Released: 2010-09-28
Hardcover (250 pages)
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American chef Jessica Theroux spent a year traveling throughout Italy, cooking and talking with Italian grandmothers, learning their secrets and listening to their stories. The result is a charming and authentic collection of recipes, techniques, anecdotes, and photographs that celebrate the rustic and sustainable culinary traditions of Italy’s most experienced home cooks.
Cooking with Italian Grandmothers features the histories and menus of fifteen grandmothers, each of whom welcomed Ms. Theroux into their kitchens and pantries and shared both their favorite dishes and personal wisdoms. From the dramatic winter shores if Ustica to the blooming hills of Tuscany in spring, readers will journey through Italy’s most divers regions and seasons, to discover the country’s most delectable dishes, from the traditional to the unexpected, and meet the storied women who make them.
Part travel diary, part photo essay, part cookbook, Cooking with Italian Grandmothers features over 100 time-honored recipes, from the perfect panna cotta to the classic meat lasagna.
Includes:
Recipes and wisdom from 12 Italian grandmothers
100 classic Italian recipes
A number of regional and seasonal menus, complete from appetizer to dessert.
Over 150 full color photographs. |
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By The Italian Academy of Cuisine
Rizzoli
Released: 2009-10-20
Hardcover (928 pages)
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Fifty years ago, a group of Italian scholars gathered to discuss a problem: how to preserve traditional Italian cooking. They formed the Italian Academy of Cuisine to document classic recipes from every region. The academy’s more than seven thousand associates spread out to villages everywhere, interviewing grandmothers and farmers at their stoves, transcribing their recipes—many of which had never been documented before. This is the culmination of that research, an astounding feat—2,000 recipes that represent the patrimony of Italian country cooking. Each recipe is labeled with its region of origin, and it’s not just the ingredients but also the techniques that change with the geography. Sprinkled throughout are historical recipes that provide fascinating views into the folk culture of the past. There are no fancy flourishes here, and no shortcuts; this is true salt-of-the-earth cooking. The book is an excellent everyday source for easily achievable recipes, with such simple dishes as White Bean and Escarole Soup, Polenta with Tomato Sauce, and Chicken with Lemon and Capers. For ease of use there are four different indexes. La Cucina is an essential reference for every cook’s library. |
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By Giuliano Hazan
Scribner
Released: 2000-01-12
Hardcover (256 pages)
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A master teacher in his own right, Giuliano Hazan learned the art of Italian cooking from the authority on Italian cooking -- his mother, Marcella Hazan. When his first bestseller The Classic Pasta Cookbook appeared, Newsday exclaimed: "What a good cook he is, and what a clear and useful book he has made. He learned his mother's lessons well." In Every Night Italian, he writes for a new generation, addressing the concerns most often expressed by students in his cooking classes: how to make good, authentic Italian meals, with ingredients from the supermarket, when there's not much time to spend in the kitchen. With a pantry of basic Italian ingredients and detailed line drawings of the essential techniques for cutting a pepper, trimming an artichoke, sharpening a knife, and more, Giuliano Hazan teaches home cooks to prepare real Italian food like never before: quickly and easily. The 120 recipes in this book -- from appetizers to desserts -- each take less than forty-five minutes to prepare. In his chapter on menu suggestions -- Simple Family Menus, Elegant Sit-Down Menus, Buffet and Picnic Menus -- which groups complementary dishes, Hazan also teaches home cooks how to organize their time in the kitchen and how to prepare several dishes simultaneously, making it even easier to produce a satisfying and balanced Italian meal for any occasion. Americans love Italian food because of its genuine flavors and fresh ingredients. Now with the help of Giuliano Hazan, they will be delighted to learn that it has another wonderful virtue: it can be very simple and quick to prepare. * 50 drawings of essential techniques * 16 color photographs of finished dishes |
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By Julia della Croce
Kyle Books
Hardcover (224 pages)
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Click Here | - ISBN13: 9781906868277
- Notes: BRAND NEW FROM PUBLISHER! 100% Satisfaction Guarantee. Tracking provided on most orders. Buy with Confidence! Millions of books sold!
Product Description:
This book is an homage to traditional and classic Italian home cooking, and to the kitchens of the Italian people who have developed Italian cooking through the centuries and across oceans to new worlds. In America, we call it comfort food. The Italians call it cucina casalinga, home cuisine. In Italy, comfort food is a highly evolved art form, and this book includes recipes from the author's own family of devoted cooks-from appetizers and soups, to salads and meats, from pastas to desserts and even food for children. |
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By Michele Scicolone
Houghton Mifflin Harcourt
Paperback (240 pages)
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Finally a book that combines the fresh, exuberant flavors of great Italian food with the ease and comfort of a slow cooker. Michele Scicolone, a best-selling author and an authority on Italian cooking, shows how good ingredients and simple techniques can lift the usual “crockpot” fare into the dimension of fine food. Pasta with Meat and Mushroom Ragu, Osso Buco with Red Wine, Chicken with Peppers and Mushrooms: These are dishes that even the most discriminating cook can proudly serve to company, yet all are so carefree that anyone with just five or ten minutes of prep time can make them on a weekday and return to perfection. Simmered in the slow cooker, soups, stews, beans, grains, pasta sauces, and fish are as healthy as they are delicious. Polenta and risotto, “stir-crazy” dishes that ordinarily need careful timing, are effortless. Meat loaves come out perfectly moist, tough cuts of meat turn succulent, and cheesecakes emerge flawless. |
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By Mario Batali
Ecco
Released: 2005-05-03
Hardcover (528 pages)
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"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. |
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By The Culinary Institute of America & Alberto Vanoli
Wiley
Hardcover (336 pages)
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Authentic, amazing Italian cooking made easyThis sumptuously photographed guide to cooking all things Italian in the home kitchen will win over both beginning and experienced cooks with authentic and inventive recipes and step-by-step guidance from the experts at the CIA. Covering a variety of dishes from snacks, pickles, and preserves to pasta, meat, fish, and dessert, Italian Cooking is the perfect primer for fresh and flavorful Italian cuisine. With rustic focaccias, long-simmered soups, and entrées with aromatic herbs, these vivid recipes are irresistible. Wine suggestions and mouthwatering photographs accompany the recipes. - Includes more than 150 fantastic, approachable Italian recipes
- Covers chapters on Gli Spuntini (Snacks and Little Bites), I Crudi (Raw Dishes), Le Minestre (Soupe), La Pasta Secca (Dry Pasta), La Sfoglia (Fresh Pasta), I Pesci (Fish), Le Carni (Meat), and more
- Features tantalizing photos by Francesco Tonelli that illustrate cooking techniques and provide plenty of inspiration for the home cook
Italian Cooking offers a grand tour through Italian cuisine, covering regional cuisines, wines, and histories along the way. |
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