Food Of North Italy
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Food Of North Italy
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Author : Luigi Veronelli
language : en
Publisher: Tuttle Publishing
Release Date : 2012-10-23
Food Of North Italy written by Luigi Veronelli and has been published by Tuttle Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-10-23 with Cooking categories.
Bordered on the northwest by France and on the south by the Liuria region, the Piedmont, Lombardy, and Valle d' Acosta regions in northwest Italy are home not only to some of Italy's finest sceneries but also to some of the country's tastiest food. In addition to rich, sophisticated dishes, there are examples of country cooking, such as zabaglione (an egg yolk, sugar, and marsala dessert) and monte bianco (a chestnut dessert). Sample also some of the finest Italian red wines, Barolo, Barbaresco, Barbera and one of the world's best known sparklers, Asti Spumante. This unique collection of over 50 recipes, with stunning photography and fascinating insights into the region, make The Food of North Italy the perfect cookbook for lovers of Italian food.
Food Of Northern Italy
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Author : Lvigi Veronelli
language : en
Publisher: PeriplusEdition
Release Date : 2002-10
Food Of Northern Italy written by Lvigi Veronelli and has been published by PeriplusEdition this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-10 with Cooking categories.
This unique collection of over 60 recipes from all over northwest Italy reveals the culinary treasures of Piedmont, Lombardy, and Valle d'Aosta. These regions are known for their beautiful scenery -- and the country's tastiest food. Piedmont is famous for its rich, sophisticated dishes, especially those from Turin, once the capital of the Savoy dynasty. Much of the area is rural, however, which has fostered a long tradition of country cooking. The people know how to make the most of their ingredients in such dishes as zabaglione (an egg yolk, sugar, and marsala dessert), agnolotti (meat-filled ravioli), and monte bianco (a chestnut dessert). The region is also famous for its rare white truffles, shaved over risotto, pasta, fonduta, fried eggs, and more. Several of the finest red wines in Italy also come from this region, such as Barolo, Barbaresco, and Barbera, as well as one of the world's best-known champagnes, Asti Spumante. With stunning photography and fascinating insights into the region, The Food of North Italy is a perfect book for lovers of Italian food.
The Classic Food Of Northern Italy
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Author : Anna Del Conte
language : en
Publisher:
Release Date : 1999
The Classic Food Of Northern Italy written by Anna Del Conte and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999 with Cooking, Italian categories.
Regional Foods Of Northern Italy
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Author : Marlena De Blasi
language : en
Publisher: Three Rivers Press
Release Date : 2003-06-15
Regional Foods Of Northern Italy written by Marlena De Blasi and has been published by Three Rivers Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-06-15 with Cooking, Italian categories.
This is a cookbook like no other. It evokes the essence of Northern Italy's traditional foods in a beautifully wrought amalgam of recipe and narrative. It beckons you across the wet stone of Venice's Rialto bridge into a candlelit fifteenth-century cantina. It invites you down a forest road in Umbria, where grappa-fortified fishermen toss trout onto a wood fire and stage a sunset feast. It proffers nearly two hundred recipes from the heart and soul of Italy's North, including: - Risotto allo Zafferano Milanese - Arista! Arista! - - Pasta delle Sfogliatrici - Pesce in Saor - - La Salsiccia alla Moda di Lucrezia Borgia - Fegato alla Veneziana - - Carbonada d'Enfer Arvier - Pesto di Mandorle e Noci Ferraresi - - Pollo alla Marengo - Cialzons della Famiglia de Galateo - - Pagnotta di Patate - Pasta e Fagioli - - Sogliole in Gratella - Caffe alla Valdostana - Tiramisu - This remarkable world within a book reflects the honest, authentic tastes of a people for whom food is a cardinal passion. With it in hand, you will perfume your home with the ancient and divine scents of glorious food, calling forth the ineffable essence of this land and its bounty. Let the adventure begin. About the Author Marlena de Blasi is an American living in Venice with her husband, Fernando. She has traveled extensively in her adopted country, stopping to savor each region's abundance. A food and wine journalist and culinary historian, her articles on food and travel have appeared in "The International Herald Tribune, The St. Louis Riverfront Times, and "Sacramento magazine. She is presently writing this volume's sequel, "Regional Foods of Southern Italy. "From the Hardcoveredition.
Al Dente
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Author : Fabio Parasecoli
language : en
Publisher: Reaktion Books
Release Date : 2014-04-15
Al Dente written by Fabio Parasecoli and has been published by Reaktion Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-04-15 with Cooking categories.
Spaghetti with meatballs, fettuccine alfredo, margherita pizzas, ricotta and parmesan cheeses—we have Italy to thank for some of our favorite comfort foods. Home to a dazzling array of wines, cheese, breads, vegetables, and salamis, Italy has become a mecca for foodies who flock to its pizzerias, gelateries, and family-style and Michelin-starred restaurants. Taking readers across the country’s regions and beyond in the first book in Reaktion’s new Foods and Nations series, Al Dente explores our obsession with Italian food and how the country’s cuisine became what it is today. Fabio Parasecoli discovers that for centuries, southern Mediterranean countries such as Italy fought against food scarcity, wars, invasions, and an unfavorable agricultural environment. Lacking in meat and dairy, Italy developed foodways that depended on grains, legumes, and vegetables until a stronger economy in the late 1950s allowed the majority of Italians to afford a more diverse diet. Parasecoli elucidates how the last half century has seen new packaging, conservation techniques, industrial mass production, and more sophisticated systems of transportation and distribution, bringing about profound changes in how the country’s population thought about food. He also reveals that much of Italy’s culinary reputation hinged on the world’s discovery of it as a healthy eating model, which has led to the prevalence of high-end Italian restaurants in major cities around the globe. Including historical recipes for delicious Italian dishes to enjoy alongside a glass of crisp Chianti, Al Dente is a fascinating survey of this country’s cuisine that sheds new light on why we should always leave the gun and take the cannoli.
A Lombardian Cookbook
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Author : Alessandro Pavoni
language : en
Publisher: Random House Australia
Release Date : 2015
A Lombardian Cookbook written by Alessandro Pavoni and has been published by Random House Australia this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015 with Cooking, Italian categories.
Lombardian chef Alessandro Pavoni believes that cooking and eating are social events, and he celebrates this each day in his three Sydney restaurants, the two-hatted Ormeggio at the Spit, Chiosco by Ormeggio, and Via Alta in Willoughby, which specialises in the food of Lombardy. In this beautifully illustrated cookbook, Alessandro shares the treasured family recipes of his homeland and youth. Located in the north of Italy, Lombardy boasts a diverse landscape, from snow-covered Italian Alps and lakes, to the plains of the River Po, from where risotto rice hails. This geographic diversity is reflected in the food - cave-aged cheeses and cured meats, polenta, tender meat cooked over a wood-fired spit and, of course, risotto. Lombardy is home to some of Italy's most famous dishes, including osso bucco, bollito misto with salsa verde and mustard fruits and panettone, and Alessandro parts with his versions of these classics here, along with over 100 more of his treasured recipes, such as Ricotta and Spinach Gnocchi, Buckwheat Polenta with Sausage and Gorgonzola, Risotto Milanese and Pappardelle with Elsa's Wild Boar Ragu.
Stefano Manfredi S Italian Food
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Author : Stefano Manfredi
language : en
Publisher: Allen & Unwin
Release Date : 2013-11-01
Stefano Manfredi S Italian Food written by Stefano Manfredi and has been published by Allen & Unwin this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-11-01 with Cooking categories.
In 1961 the Manfredi family, father Luigi, mother Franca and sons Stefano and Franco, arrived in Australia from Lombardy in the north of Italy. Stefano brought the food and memories from the kitchen of his mother and grandmother, one of Lombardy's finest cooks, to his new home. Manfredi has been an award-winning chef and restaurateur since the early 1980s translating the flavours and recipes of his childhood into contemporary Italian food. He has published thousands of recipes for Fairfax over his 20 years of contributing to both Good Living and Spectrum and this magnificent volume is the culmination of Stefano's culinary journey. Stefano Manfredi's Italian Food chronicles the food and wine from each Italian region and the dishes that make them famous. With over 500 recipes from the traditional to the modern this monumental and definitive cookbook will become an instant classic. It is a cookbook that will share the bookshelves with titles such as The Silver Spoon, David Thompson's Thai Food and Stephanie Alexander's The Cook's Companion.
Flavors Of Northern Italy
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Author : Violeta Autumn
language : en
Publisher: One Hundred One Productions
Release Date : 1989
Flavors Of Northern Italy written by Violeta Autumn and has been published by One Hundred One Productions this book supported file pdf, txt, epub, kindle and other format this book has been release on 1989 with Cooking categories.
Gathers recipes for appetizers, soups, pasta, egg dishes, fish, meat, poultry, vegetable dishes, and desserts as they are prepared in Florence, Venice, Pisa, and other cities of the North
The Food And Cooking Of Milan And Bologna
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Author : Valentina Harris
language : en
Publisher: Aquamarine
Release Date : 2011
The Food And Cooking Of Milan And Bologna written by Valentina Harris and has been published by Aquamarine this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011 with Cooking categories.
Parma ham, Parmasan cheese, balsamic vinegar, white truffles and Barolo wine ¿ just a handful of ingredients from north-west Italy that are famous worldwide for their exquisite taste and quality. From the snow-capped alps to medieval hilltop villages, this part of Italy is bursting with history, culture and an awe-inspiring cuisine. An in-depth look at the traditional ingredients used in the regional cooking features indispensable ingredients such as risotto rice, fresh egg pasta, Mostardo di Cremona, Gorgonzola and pesto. The recipe section contains 65 authentic dishes that cover all the courses, including internationally admired classics such as Minestrone Soup, Barolo Risotto, Chicken Morengo and Zabaglione. Each dish is beautifully photographed and cook¿s tips and variations provide ideas to help you make the most out of each recipe. Nutritional breakdowns are also provided. A celebration of the tastes and traditions that have shaped the Italian menu, this book is ideal for anyone who wants to prepare the culinary classics of north-west Italy.
The Food And Cooking Of Venice And The North East Of Italy
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Author : Valentina Harris
language : en
Publisher: Aquamarine
Release Date : 2011-07-16
The Food And Cooking Of Venice And The North East Of Italy written by Valentina Harris and has been published by Aquamarine this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-07-16 with Cooking categories.
Discover the culinary delights of north-eastern Italy with this collection of 65 authentic recipes. An introduction explores the geography, climate and history of Veneto, Trentino-Alto Adige and Friuli-Venezia Giulia, the local cuisines, festivals and regioanl ingredients.
