Cucina
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Cucina Povera
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Author : Pamela Sheldon Johns
language : en
Publisher: Andrews McMeel Publishing
Release Date : 2011-09-13
Cucina Povera written by Pamela Sheldon Johns and has been published by Andrews McMeel Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-09-13 with Cooking categories.
"Brava, Ms. Sheldon Johns, for bringing this cooking to us with such grace, and with a reverence that goes to the heart of the Italian cuisine." --InMamasKitchen.com "Cucina Povera is a delightful culinary trip through Tuscany, revered for its straightforward food and practical people. In this beautifully photographed book you will be treated to authentic recipes, serene landscapes, and a deep reverence for all things Tuscan." --Mary Ann Esposito, the host of PBS' Ciao Italia and the author of Ciao Italia Family Classics The no-waste philosophy and use of inexpensive Italian ingredients (in Tuscan peasant cooking) are the basis for this lovely and very yummy collection of recipes. --Diane Worthington, Tribune Media Services Italian cookbook authority Pamela Sheldon Johns presents more than 60 peasant-inspired dishes from the heart of Tuscany inside Cucina Povera. This book is more than a collection of recipes of "good food for hard times." La cucina povera is a philosophy of not wasting anything edible and of using technique to make every bite as tasty as possible. Budget-conscious dishes utilizing local and seasonal fruits and vegetables create everything from savory pasta sauces, crusty breads and slow-roasted meats to flavorful vegetable accompaniments and end-of-meal sweets. The recipes inside Cucina Povera have been collected during the more than 20 years Johns has spent in Tuscany. Dishes such as Ribollita (Bread Soup), Pollo Arrosto al Vin Santo (Chicken with Vin Santo Sauce), and Ciambellone (Tuscan Ring Cake) are adapted from the recipes of Johns' neighbors, friends, and local Italian food producers. Lavish color and black-and-white photographs mingle with Johns' recipes and personal reflections to share an authentic interpretation of rustic Italian cooking inside Cucina Povera.
Cucina Piemontese
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Author : Maria Grazia Asselle
language : en
Publisher: Hippocrene Books
Release Date : 2005
Cucina Piemontese written by Maria Grazia Asselle and has been published by Hippocrene Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005 with Cooking categories.
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.
Cucina Famiglia
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Author : Joan T. Tucci
language : en
Publisher: Harper Collins
Release Date : 1999-10-06
Cucina Famiglia written by Joan T. Tucci and has been published by Harper Collins this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999-10-06 with Cooking categories.
Brimming with famiuly anecdotes and filled with easy and accessible Italian dishes, "Cucina & Famiglia" is a delightful peek into what it means to grow up in an Italian family. 16-page color photo insert.
Cucina Magra Cucina Sana
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Author : Marina Polvay
language : en
Publisher:
Release Date : 1986
Cucina Magra Cucina Sana written by Marina Polvay and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1986 with Cooking, Italian categories.
Cucina Amalfi
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Author : Ursula Ferrigno
language : en
Publisher: Ryland Peters & Small
Release Date : 2023-03-14
Cucina Amalfi written by Ursula Ferrigno and has been published by Ryland Peters & Small this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-03-14 with Cooking categories.
Discover a sparkling region in Southern Italy which offers the most tantalizing food, through 75 authentic recipes, cooked with care and attention using the best ingredients. Italian food reflects culture. In Italy cooking is the product of geography, history, and religion. 'Italian cooking' is really a patchwork of local and regional cuisines, all fiercely claiming to be the best in the country. Ursula Ferrigno's own family come from the south of Italy, and just south of Naples is the Amalfi Coast. It is widely considered to be one of Italy's most magical locations: breath-taking (literally) winding cliff-top roads, pastel-coloured houses tumbling down towards the sea, flower-framed terraces and trees heavy with the world's most coveted lemons at every turn. Discover the delicious food the region has to offer. Vegetable dishes take centre stage and both meat and fish are eaten and often combined. In this seductive book you'll find 75 recipes to enjoy, from simple antipasti and ministre (soups) to pane (bread) and pizza, risotto, pollame and carne (fish and meat), and the all-important contorni (vegetable), alongside essays on the food culture and traditions of the area and beautiful scenic photography.
Cucina Povera
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Author : Giulia Scarpaleggia
language : en
Publisher: Hachette UK
Release Date : 2023-04-04
Cucina Povera written by Giulia Scarpaleggia and has been published by Hachette UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-04-04 with Cooking categories.
Tuscan native and accomplished home cook Giulia Scarpaleggia shares the wholesome, comforting, and nostalgic recipes of cucina povera—Italian peasant cooking that is equal parts thrifty, nourishing, and delicious. The Italians call it l’arte dell’arrangiarsi—the art of making do with what you’ve got. They’ve been cooking this way for centuries, a unique approach to ingredients and techniques known as cucina povera, or peasant cooking, that results in the highest expression of what Italian food is all about—transforming simple components into unforgettably delicious and satisfying meals. It’s also a way of cooking that, with some notable exceptions like minestrone, ribollita, and pasta e fagioli, is barely known outside of Italy. Author Giulia Scarpaleggia is all set to change that. She’s a Tuscan home cook, food writer, and cooking teacher who is writing both to elevate the cucina povera of her native country and to honor the ingenuity and resourcefulness of the strong Italian women who came before her. In 100 recipes, beautifully photographed, Cucina Povera shows how to take the humblest of ingredients—beans and lentils; lesser-known cuts of meat; small, bony local fish; vegetables from the garden; rice and pasta; and leftovers—and make magic: Roasted Squash Risotto, Florentine Beef Stew, Chicken Cacciatore, Nettle and Ricotta Gnudi, Summer Borlotti Bean and Corn Soup, Sicilian Watermelon Pudding. And the author’s favorite comfort food, pappa al pomodoro, aka leftover bread and tomato soup. Soul satisfying, super healthy, budget friendly, no waste, easy to make, and as authentic as a piping-hot rice ball from a street vendor in Rome, the cooking of Cucina Povera is exactly how so many of us want to eat today.
La Vera Cucina
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Author : Joanne Pecoraro
language : en
Publisher: Xlibris Corporation
Release Date : 2009-05-21
La Vera Cucina written by Joanne Pecoraro and has been published by Xlibris Corporation this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-05-21 with Cooking categories.
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Cucina Del Paradiso
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Author : Tino Rozzo
language : en
Publisher: Xlibris Corporation
Release Date : 2009-09-08
Cucina Del Paradiso written by Tino Rozzo and has been published by Xlibris Corporation this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-09-08 with Cooking categories.
Food and Drink: In this chapter I discuss the cultural attributes of Italy and Sardinia. Since cuisine contributes to a culture, along with its method and style. Nulvi, Sassari: The history, society, and culture of Nulvi Sassari is discussed. And the Candlieri. The parade of the candlestick, for the faithful, is not only ornamental; it is an ornament of religious rituals more closely focused on the country's patroness, the Blessed Virgin Assumption. After the tour of the country, in fact they are placed inside the church with a clear order: the first farmers to enter into a church and settle the candlestick in the center. Artisans occupy a place on the right of the Madonna and the shepherds - who have the honor to open the fashion show - are to the left. They are the crown of the Virgin catafalque, sleeper, which is placed in the center. Each year, the Madonna is clothed and adorned by a small circle of women who have the privilege to perform this rite behind closed doors. Then begin the vespers and enter the Angel in the church with the apostles, men of the choir of Santa Croce in particular clothing, a sign of Spanish domination that intoning "Ave Maris Stella" accompanying simiulacre dell'Assunta that is placed on the bed. Nuragi: The largest island civilization was that of the ancient Nuraghi (Nuraghic Civilization), which evolved from the bronze age to iron age. This was from 1800 BC to the Roman conquest in 111 BC. For convenience of study, The Nuragic age is divided into three periods, each characterized by a particular type of Nuraghi and an important historical event. The Sardinian Kitchen: Sardinian cuisine is the representative of the territory in which Sardinians reside, to its origins. Like the land, the Sardinian cuisine is pure, simple, and flavorful. The morphological characteristics of the climate and encourage the development of a cuisine of flavors and ingredients. I decided to express the authenticity. Sardinia has succeeded over the centuries, to maintain their characteristics agro-nutrition. Sardinian food is organic and healthy. Their lifestyle may allow some people to live over 100 years of age. History of the Sardinian Kitchen: The pastoral tradition, strong in all regions, giving rise to a surprising variety of local products, born not only by the presence of raw materials linked to itself, but also by the need to live, for medium-long time without having the possibility of preparing complex foods. Sardinian cooking is very simple. Sardinian Cheeses: Sardinia has always been considered a symbol of pastoral civilization, and the goat and sheep rearing is the most important economic activity. Among the most valuable find pecorino sardo cheese DOC (Denominazione Di Origin Protetta=Denomination of Origin Protection) produced exclusively in Sardinia. Sweets: Deserts like Pabasinas, Panexxeddu, Flan, Bones of the Dead, (Osso di Mortu.) Seafood: Burrida, Crabs , Casola E Peschia, Scabbeciu. Poultry and Meat: Varied with Roasts, Barbecue, Porcheddu. Pasta: Malloreddus, Lorigtthas, Sardinian Lasagna, Pillas. Rice: Varied traditional rice recipes never covered in any cookbook.. Bread: Extenseive chapter on Breads, like Pan Carasau, Spianata, Mazzamurru. Eggs and Vegetables: Sardinian omelets and Vegetarian dishes. An Magic Happens: My personal Story of Sardinia , my visit, and some of its people.
Cucina Con Carla
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Author : David Grossi
language : en
Publisher: Lulu.com
Release Date : 2014-05-05
Cucina Con Carla written by David Grossi and has been published by Lulu.com this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-05-05 with Cooking categories.
Il mio nome è CARLA ma, si era capito penso, no?NON sono una CHEF! Ma, una Donna e Mamma , che CUCINA per e con passione da SEMPRE!
Tutti In Cucina
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Author : Natalia Cattelani
language : en
Publisher: pianopiano book bakery di Anna Lo Piano
Release Date : 2014-05-16
Tutti In Cucina written by Natalia Cattelani and has been published by pianopiano book bakery di Anna Lo Piano this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-05-16 with Cooking categories.
Che siate genitori con orari da incubo, nonni della domenica, studenti fuori sede, zii vacanzieri, single senza pentole o tate plurime non ha importanza. E non importa neanche che siate quel tipo di persona che trema all’idea di preparare un piatto con più di tre ingredienti, teme il forno e guarda con soggezione un impasto. Se siete di buon appetito, e pensate che il cibo sia un modo per stare insieme e dimostrare affetto agli altri e a se stessi, allora questo manuale di cucina è per voi.