Di Palo S Guide To The Essential Foods Of Italy
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Di Palo S Guide To The Essential Foods Of Italy
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Author : Lou Di Palo
language : en
Publisher: Ballantine Books
Release Date : 2014-09-09
Di Palo S Guide To The Essential Foods Of Italy written by Lou Di Palo and has been published by Ballantine Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-09-09 with Cooking categories.
The ultimate guide to the finest foods of Italy from the oldest, most celebrated Italian market in New York City In the heart of New York City’s Little Italy sits Di Palo’s, a family-owned food shop that has been the treasure of the neighborhood for more than a century. The four generations of Di Palos who have run this Italian specialty market have made it their mission to bring customers the finest old-world selections from Italy—handcrafted mozzarella, buttery prosciutto, estate olive oils, traditional artisanal pastas from throughout the country. Now, in one colorful volume, Lou Di Palo, great-grandson of the founder and steward of the family legacy, shares the vibrant history of this storied establishment and a lifetime of wisdom about the cuisine beloved around the world. Di Palo’s Guide to the Essential Foods of Italy takes you on a gourmet excursion through Italy’s twenty distinct regions, from Sicily to Umbria to Alto Adige. Each chapter highlights a specific food and its rich history, along with practical tips for selecting, storing, and serving it at home. Many include signature family recipes that have been handed down through the generations, including Grandma Mary’s Sicilian Caponata and Concetta Di Palo’s Meatballs, or recipes gathered from trips to Italy over the years, such as Trapani-Style Salted Sea Bass and Polenta con Formaggio Crucolo Fuso. Readers will discover, among many other things, the secret to a balsamic vinegar worthy of sharing only with one’s closest friends, the proper way to prepare the perfect espresso, and the importance of looking for the Denominazione d’Origine Protetta—or the Protected Designation of Origin seal—which certifies that your food is a traditional, regional product. Complete with dozens of mouthwatering photographs, engaging anecdotes, and candid stories, and featuring a foreword by Academy Award–winning director Martin Scorsese, this immersive volume is part family narrative, part culinary odyssey, and part cookbook. Di Palo’s Guide to the Essential Foods of Italy is your ticket to the best Italian foods—without having to wait in line! Praise for Di Palo’s Guide to the Essential Foods of Italy “Of all the stores in all the world, Di Palo’s is probably my favorite.”—Ruth Reichl “Lou Di Palo is single-handedly preserving the history of Little Italy in New York City. Shopping at Di Palo’s is an authentic, personal experience. When you walk into the shop, you feel like you’re in the center of the universe. I’ve been waiting for Lou to write this book for years. He’s a good friend and an American treasure.”—Tyler Florence “Di Palo’s has been one of the Seven Wonders of New York since 1925. This book is a beautiful story of their commitment to keeping Italian traditions, and shows the passion they’ve had for the artisanal best for almost one hundred years.”—Chef Daniel Boulud “Lou Di Palo’s depth and breadth of knowledge of Italian foods extends from the Alpine hills to the Sicilian coastline and he manages to bring it all home to us in this wonderful book.”—Chef Michael Lomonaco “I love this book because it explains to an American how to elevate and enjoy great Italian ingredients. The pride that comes from Lou and his family translates to the store and, now, to the pages of this book. I found myself hungry after reading it. You will too.”—Chef Alex Guarnaschelli
The Italian Food Guide
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Author : Touring Club of Italy
language : en
Publisher: Touring Editore
Release Date : 2002
The Italian Food Guide written by Touring Club of Italy and has been published by Touring Editore this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002 with Travel categories.
Each one of Italy's 20 regions has its own unique culinary traditions that reflect the country's varied landscape and local food products and wines. From the five-star restaurants of Rome and Milan, to the off-the-beaten-track "trattoria" in the heart of the Tuscan countryside, Italy's greatest food travel experts, The Touring Club of Italy, bring you the best of the Italian cuisine. Book jacket.
Red Sauce
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Author : Ian MacAllen
language : en
Publisher: Rowman & Littlefield
Release Date : 2022-04-04
Red Sauce written by Ian MacAllen and has been published by Rowman & Littlefield this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-04-04 with History categories.
Tells the story of Italian food arriving in the United States and how your favorite red sauce recipes evolved into American staples. In Red Sauce, Ian MacAllentraces the evolution of traditional Italian-American cuisine, often referred to as “red sauce Italian,” from its origins in Italy to its transformation in America into a new, distinct cuisine. It is a fascinating social and culinary history exploring the integration of red sauce food into mainstream America alongside the blending of Italian immigrant otherness into a national American identity. The story follows the small parlor restaurants immigrants launched from their homes to large, popular destinations, and eventually to commodified fast food and casual dining restaurants. Some dishes like fettuccine Alfredo and spaghetti alla Caruso owe their success to celebrities, and Italian-American cuisine generally has benefited from a rich history in popular culture. Drawing on inspiration from Southern Italian cuisine, early Italian immigrants to America developed new recipes and modified old ones. Ethnic Italians invented dishes like lobster fra Diavolo, spaghetti and meatballs, and veal parmigiana, and popularized foods like pizza and baked lasagna that had once been seen as overly foreign. Eventually, the classic red-checkered-table-cloth Italian restaurant would be replaced by a new idea of what it means for food to be Italian, even as ‘red sauce’ became entrenched in American culture. This booklooks at how and why these foods became part of the national American diet, and focuses on the stories, myths, and facts behind classic (and some not so classic) dishes within Italian-American cuisine.
Between The Lines
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Author : Uli Beutter Cohen
language : en
Publisher: Simon and Schuster
Release Date : 2021-11-09
Between The Lines written by Uli Beutter Cohen and has been published by Simon and Schuster this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-11-09 with Literary Collections categories.
From the acclaimed creator of Subway Book Review, Between the Lines gloriously takes to the underground and showcases in over 170 interviews what moves us forward—a thrilling ride as unexpected as New York City itself. “Subway Book Review has changed how we look at books.” —Forbes “[Beutter Cohen’s] rosy view of the subway is a refreshing contrast.” —The Cut, New York magazine “Subway Book Review is one of the few purely good things on the internet.” —Esquire For the better part of a decade, Uli Beutter Cohen rode the subway through New York City’s underground to observe society through the lens of our most creative thinkers: the readers of books. Between the Lines is a timely collection of beloved and never-before-published stories that reflect who we are and where we are going. In over 170 interviews, Uli shares nuanced insights into our collective psyche and gives us an invaluable document of our challenges and our potential. Complete with original photography, and countless intriguing book recommendations, Between the Lines is an enthusiastic celebration of the ways stories invite us into each other’s lives, and a call to action for imagining a bold, empathetic future together. Meet Yahdon, who reads Dapper Dan: Made in Harlem and talks about the power of symbols in fashion. Diana shares how Orlando shaped her journey as a trans woman. Saima reads They Say, I Say and speaks about the power of her hijab. Notable New Yorkers open up about their lives and reading habits, including photographer Jamel Shabazz, filmmaker Katja Blichfeld, painter Devon Rodriguez, comedian Aparna Nancherla, fashion editor Lynn Yaeger, playwright Jeremy O. Harris, fashion designer and TV personality Leah McSweeney, designer Waris Ahluwalia, artist Debbie Millman, activist Amani al-Khatahtbeh, and esteemed authors such as Jia Tolentino, Roxane Gay, Ashley C. Ford, Eileen Myles, Min Jin Lee, and many more.
The Oxford Companion To Cheese
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Author :
language : en
Publisher: Oxford University Press
Release Date : 2016-10-25
The Oxford Companion To Cheese written by and has been published by Oxford University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-10-25 with Cooking categories.
Winner of the 2017 James Beard Award for Reference & Scholarship The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients - milk, bacteria, salt, and enzymes - into new and exciting products with vastly different shapes, sizes, and colors, and equally complex and varied tastes, textures, and, yes, aromas. In fact, after a long period of industrialized, processed, and standardized cheese, cheesemakers, cheesemongers, affineurs, and most of all consumers are rediscovering the endless variety of cheeses across cultures. The Oxford Companion to Cheese is the first major reference work dedicated to cheese, containing 855 A-Z entries on cheese history, culture, science, and production. From cottage cheese to Camembert, from Gorgonzola to Gruyère, there are entries on all of the major cheese varieties globally, but also many cheeses that are not well known outside of their region of production. The concentrated whey cheeses popular in Norway, brunost, are covered here, as are the traditional Turkish and Iranian cheeses that are ripened in casings prepared from sheep's or goat's skin. There are entries on animal species whose milk is commonly (cow, goat, sheep) and not so commonly (think yak, camel, and reindeer) used in cheesemaking, as well as entries on a few highly important breeds within each species, such as the Nubian goat or the Holstein cow. Regional entries on places with a strong history of cheese production, biographies of influential cheesemakers, innovative and influential cheese shops, and historical entries on topics like manorial cheesemaking and cheese in children's literature round out the Companion's eclectic cultural coverage. The Companion also reflects a fascination with the microbiology and chemistry of cheese, featuring entries on bacteria, molds, yeasts, cultures, and coagulants used in cheesemaking and cheese maturing. The blooms, veins, sticky surfaces, gooey interiors, crystals, wrinkles, strings, and yes, for some, the odors of cheese are all due to microbial action and growth. And today we have unprecedented insight into the microbial complexity of cheese, thanks to advances in molecular biology, whole-genome sequencing technologies, and microbiome research. The Companion is equally interested in the applied elements of cheesemaking, with entries on production methodologies and the technology and equipment used in cheesemaking. An astonishing 325 authors contributed entries to the Companion, residing in 35 countries. These experts included cheesemakers, cheesemongers, dairy scientists, anthropologists, food historians, journalists, archaeologists, and on, from backgrounds as diverse as the topics they write about. Every entry is signed by the author, and includes both cross references to related topics and further reading suggestions. The endmatter includes a list of cheese-related museums and a thorough index. Two 16-page color inserts and well over a hundred black and white images help bring the entries to life. This landmark encyclopedia is the most wide-ranging, comprehensive, and reliable reference work on cheese available, suitable for both novices and industry insiders alike.
Savoring Gotham
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Author :
language : en
Publisher: Oxford University Press
Release Date : 2015-11-11
Savoring Gotham written by and has been published by Oxford University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-11-11 with Travel categories.
When it comes to food, there has never been another city quite like New York. The Big Apple--a telling nickname--is the city of 50,000 eateries, of fish wriggling in Chinatown baskets, huge pastrami sandwiches on rye, fizzy egg creams, and frosted black and whites. It is home to possibly the densest concentration of ethnic and regional food establishments in the world, from German and Jewish delis to Greek diners, Brazilian steakhouses, Puerto Rican and Dominican bodegas, halal food carts, Irish pubs, Little Italy, and two Koreatowns (Flushing and Manhattan). This is the city where, if you choose to have Thai for dinner, you might also choose exactly which region of Thailand you wish to dine in. Savoring Gotham weaves the full tapestry of the city's rich gastronomy in nearly 570 accessible, informative A-to-Z entries. Written by nearly 180 of the most notable food experts-most of them New Yorkers--Savoring Gotham addresses the food, people, places, and institutions that have made New York cuisine so wildly diverse and immensely appealing. Reach only a little ways back into the city's ever-changing culinary kaleidoscope and discover automats, the precursor to fast food restaurants, where diners in a hurry dropped nickels into slots to unlock their premade meal of choice. Or travel to the nineteenth century, when oysters cost a few cents and were pulled by the bucketful from the Hudson River. Back then the city was one of the major centers of sugar refining, and of brewing, too--48 breweries once existed in Brooklyn alone, accounting for roughly 10% of all the beer brewed in the United States. Travel further back still and learn of the Native Americans who arrived in the area 5,000 years before New York was New York, and who planted the maize, squash, and beans that European and other settlers to the New World embraced centuries later. Savoring Gotham covers New York's culinary history, but also some of the most recognizable restaurants, eateries, and culinary personalities today. And it delves into more esoteric culinary realities, such as urban farming, beekeeping, the Three Martini Lunch and the Power Lunch, and novels, movies, and paintings that memorably depict Gotham's foodscapes. From hot dog stands to haute cuisine, each borough is represented. A foreword by Brooklyn Brewery Brewmaster Garrett Oliver and an extensive bibliography round out this sweeping new collection.
Halpern S Guide To The Essential Restaurants Of Italy
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Author : Daniel Halpern
language : en
Publisher: Addison Wesley Publishing Company
Release Date : 1990
Halpern S Guide To The Essential Restaurants Of Italy written by Daniel Halpern and has been published by Addison Wesley Publishing Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 1990 with Business & Economics categories.
Here is the ultimate guide to eating in Italy, with detailed reviews and listings of nearly 300 restaurants and other information on the food and wine. Halpern is editor-in-chief of The Ecco Press and Antaeus magazine. Photographs.
Food Lovers Guide To Manhattan
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Author : Alexis Lipsitz Flippin
language : en
Publisher: Rowman & Littlefield
Release Date : 2014-05-20
Food Lovers Guide To Manhattan written by Alexis Lipsitz Flippin and has been published by Rowman & Littlefield this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-05-20 with Travel categories.
The ultimate guide to Manhattan's food scene provides the inside scoop on the best places to find, enjoy, and celebrate local culinary offerings. Written for residents and visitors alike to find producers and purveyors of tasty local specialties, as well as a rich array of other, indispensable food-related information including: food festivals and culinary events; specialty food shops; farmers’ markets and farm stands; trendy restaurants and time-tested iconic landmarks; and recipes using local ingredients and traditions.
Not For Tourists Guide To New York City 2023
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Author : Not For Tourists
language : en
Publisher: Simon and Schuster
Release Date : 2022-09-20
Not For Tourists Guide To New York City 2023 written by Not For Tourists and has been published by Simon and Schuster this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-09-20 with Travel categories.
With details on everything from the Empire State Building to Max Fish, this is the only guide a native or traveler needs to navigate New York’s neighborhoods and find the best restaurants, shopping, and more. The Not For Tourists Guide to New York City is a map-based, neighborhood-by-neighborhood dream guide designed to lighten the load of already street-savvy New Yorkers, commuters, business travelers, and, yes, tourists too. Each map is marked with user-friendly icons identifying NFT’s favorite picks around town, from essentials to entertainment, and includes invaluable neighborhood descriptions written by locals, highlighting the most important features of each area. The book includes everything from restaurants, bars, shopping, and theater to information on hotels, airports, banks, transportation, and landmarks. Need to find the best pizza places around? NFT has you covered. How about a list of the top vintage clothing stores in the city? We’ve got that, too. The nearest movie theater, hardware store, or coffee shop—whatever you need, NFT puts it at your fingertips. This pocket-sized book also features: A foldout map for subways and buses More than 130 city and neighborhood maps Details on parks and places Listings for arts and entertainment hot spots It is the indispensable guide to the city. Period.
The Chowhound S Guide To The New York Tristate Area
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Author : Chowhound
language : en
Publisher: Penguin
Release Date : 2005-04-26
The Chowhound S Guide To The New York Tristate Area written by Chowhound and has been published by Penguin this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-04-26 with Travel categories.
New York is home to some of the finest restaurants and the widest culinary variety in the world. With such a wonderful array of food available, why should New York eaters limit their choices to the at-best-stodgy-at-worst-pretentious Zagats Guide listings? Chowhound Guides are the anti-Zagat for true food lovers. They’re fresh, fun, and detailed, compiled by passionate, unpretentious people who are obsessed with finding the real deal on the full spectrum of food—conventional wisdom and outward trappings be damned. It’s all about finding the best meal for the occasion, whether that means knowing the perfect brunch to take out-of-town relatives to (that you will enjoy too!), the off-menu dish that only the insiders know to order, or how to find the Arepas Lady and her mouthwatering offerings under the #7-train tracks in Queens on a late Saturday night adventure. New York Chowhounds are constantly scouring the boroughs, on the hunt for the tastiest meal, the most expertly or authentically prepared dish, or an overlooked “hidden gem” of a restaurant. Chowhound’s Guide to New York is the richest treasure trove of New York restaurant tips and food information compiled in any book, covering over 1000 restaurants, cafes, take-out counters, delis, farmer’s markets, and food carts—many of which are not listed in any other guide. Unlock the best and myriad aspects of eating around town at all price ranges, settings, and cuisines. Chowhound’s fresh approach and focus on food, not flash, unearths the obscure, and the truly delicious.