Francesco S Kitchen
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Francesco S Kitchen
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Author : Francesco Da Mosto
language : en
Publisher: Random House
Release Date : 2016-12-01
Francesco S Kitchen written by Francesco Da Mosto and has been published by Random House this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-12-01 with Cooking categories.
Francesco da Mosto follows his bestselling books on Venice and Italy with his personal quest for the authentic flavours and food of Venice. In this superbly illustrated book Francesco invites us into his family's kitchen in his 16th-century Palazzo in the heart of the city where he acts as the perfect guide to the unique culinary character of traditional Venetian cooking. Francesco shows us how to prepare 150 classic Venetian recipes ranging from Antipasti, sauces, soups and fish, to meats, pasta and puddings. He demonstrates how Venetian food is a fabulous fusion of ingredients brought together over centuries as merchants and traders travelled the Mediterranean. The ancient broeto (stock) and mollusc soups testify to this, as does the richness and variety of dishes based on fish, roasts, grills, tasty deep fried delicacies and sauces. Each chapter is introduced with the history and origins of the recipes and throughout there are personal reminiscences by Francesco of his first encounters with his favourite dishes. As Francesco is keen to tell, his passion for cooking authentic Venetian food comes from home: 'When I start talking about cooking, it is impossible to forget my father, his love and imagination for all things culinary. He has never feared unusual combinations of ingredients and seasonings, and I have always been a willing guinea pig.'
Mezzogiorno
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Author : Francesco Mazzei
language : en
Publisher: Preface Publishing
Release Date : 2015-11-02
Mezzogiorno written by Francesco Mazzei and has been published by Preface Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-11-02 with Cooking, Italian categories.
Francesco Mazzei hails from Calabria - the toe on Italy's boot and the region noted for producing n'duja (a spicy, spreadable pork sausage). Like n'duja, Mazzei has come to prominence in the last few years impressing fellow chefs, bloggers and critics alike. From making ice cream at his uncle's gelateria at the age of nine to working at London's prestigious Dorchester Hotel and on the pastry sections at Hakkasan and Yautcha, Mazzei has led a varied career that has straddled Rome, Edinburgh, London, Bangkok (where he opened an Italian restaurant at the Royal Sporting Club) and Calabria. He opened L'Anima in 2008, which became one of the leading lights of London's collection of Italian restaurants - 'Many lay claim to being number one Italian restaurant, but Francesco Mazzei's L'Amina has the edge' (The Observer, 2013). Signature dishes at L'Anima - such as Charcoal scallops with n'duja and salsa verde and Spit roast leg of lamb with cannellini beans and black cabbage - offer prime examples of a style that marries rustic Calabrian flavours with Modern European precision. His next project opens in Autumn 2015 with the relaunch of Sartoria in Mayfair. This, his first book, is a straightforward '80 terrific southern Italian recipes' with an introduction to the food of Southern Italy.
The Frankies Spuntino Kitchen Companion Cooking Manual
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Author : Frank Castronovo
language : en
Publisher: Artisan Books
Release Date : 2010-06-14
The Frankies Spuntino Kitchen Companion Cooking Manual written by Frank Castronovo and has been published by Artisan Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-06-14 with Cooking categories.
From Brooklyn's sizzling restaurant scene, the hottest cookbook of the season... From urban singles to families with kids, local residents to the Hollywood set, everyone flocks to Frankies Spuntino—a tin-ceilinged, brick-walled restaurant in Brooklyn's Carroll Gardens—for food that is "completely satisfying" (wrote Frank Bruni in The New York Times). The two Franks, both veterans of gourmet kitchens, created a menu filled with new classics: Italian American comfort food re-imagined with great ingredients and greenmarket sides. This witty cookbook, with its gilded edges and embossed cover, may look old-fashioned, but the recipes are just we want to eat now. The entire Frankies menu is adapted here for the home cook—from small bites including Cremini Mushroom and Truffle Oil Crostini, to such salads as Escarole with Sliced Onion & Walnuts, to hearty main dishes including homemade Cavatelli with Hot Sausage & Browned Butter. With shortcuts and insider tricks gleaned from years in gourmet kitchens, easy tutorials on making fresh pasta or tying braciola, and an amusing discourse on Brooklyn-style Sunday "sauce" (ragu), The Frankies Spuntino Kitchen Companion & Kitchen Manual will seduce both experienced home cooks and a younger audience that is newer to the kitchen.
Italian Cooking At Home With The Culinary Institute Of America
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Author : The Culinary Institute of America
language : en
Publisher: Wiley
Release Date : 2011-03-08
Italian Cooking At Home With The Culinary Institute Of America written by The Culinary Institute of America and has been published by Wiley this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-03-08 with Cooking categories.
Authentic, amazing Italian cooking made easy This 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.
Food Of Naples
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Author : Johnny Di Francesco
language : en
Publisher:
Release Date : 2017-09
Food Of Naples written by Johnny Di Francesco and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-09 with Cooking categories.
Naples is about so much more than pizza! It is a city of beautiful, vibrant contrasts, with restaurants full of a variety of tastes, textures, and cooking techniques, influenced by the many different cultures that have called Naples home. Through Food of Naples, Johnny Di Francesco takes you on a personal journey deep into the heart of his childhood Naples and captures the amazing recipes of the city and surrounding areas. His beautifully illustrated, simple recipes, show you how to recreate the tastes and aromas of authentic Neapolitan cuisine.
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Author : Adrienne De Francesco
language : en
Publisher: Between the Lines
Release Date : 2012-11-01
Share written by Adrienne De Francesco and has been published by Between the Lines this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-11-01 with Cooking categories.
Meals And Memories With Nonno
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Author : Francesco Iovine
language : en
Publisher:
Release Date : 2022-02-07
Meals And Memories With Nonno written by Francesco Iovine and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-02-07 with categories.
A Tiger In The Kitchen
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Author : Cheryl Lu-Lien Tan
language : en
Publisher: Hachette Books
Release Date : 2011-02-08
A Tiger In The Kitchen written by Cheryl Lu-Lien Tan and has been published by Hachette Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-02-08 with Biography & Autobiography categories.
"Starting with charred fried rice and ending with flaky pineapple tarts, Cheryl Lu-Lien Tan takes us along on a personal journey that most can only fantasize about--an exploration of family history and culture through a mastery of home-cooked dishes. Tan's delectable education through the landscape of Singaporean cuisine teaches us that food is the tie that binds." --Jennifer 8. Lee, author of The Fortune Cookie Chronicles After growing up in the most food-obsessed city in the world, Cheryl Lu-Lien Tan left home and family at eighteen for America--proof of the rebelliousness of daughters born in the Year of the Tiger. But as a thirtysomething fashion writer in New York, she felt the Singaporean dishes that defined her childhood beginning to call her back. Was it too late to learn the secrets of her grandmothers' and aunties' kitchens, as well as the tumultuous family history that had kept them hidden before In her quest to recreate the dishes of her native Singapore by cooking with her family, Tan learned not only cherished recipes but long-buried stories of past generations. A Tiger in the Kitchen, which includes ten authentic recipes for Singaporean classics such as pineapple tarts and Teochew braised duck, is the charming, beautifully written story of a Chinese-Singaporean ex-pat who learns to infuse her New York lifestyle with the rich lessons of the Singaporean kitchen, ultimately reconnecting with her family and herself. Reading Group Guide available online and included in the eBook.
Kitchens Cooking And Eating In Medieval Italy
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Author : Katherine A. McIver
language : en
Publisher: Rowman & Littlefield
Release Date : 2017-10-16
Kitchens Cooking And Eating In Medieval Italy written by Katherine A. McIver and has been published by Rowman & Littlefield this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-10-16 with Cooking categories.
The modern twenty-first century kitchen has an array of time saving equipment for preparing a meal: a state of the art stove and refrigerator, a microwave oven, a food processor, a blender and a variety of topnotch pots, pans and utensils. We take so much for granted as we prepare the modern meal – not just in terms of equipment, but also the ingredients, without needing to worry about availability or seasonality. We cook with gas or electricity – at the turn of the switch we have instant heat. But it wasn’t always so. Just step back a few centuries to say the 1300s and we’d find quite a different kitchen, if there was one at all. We might only have a fireplace in the main living space of a small cottage. If we were lucky enough to have a kitchen, the majority of the cooking would be done over an open hearth, we’d build a fire of wood or coal and move a cauldron over the fire to prepare a stew or soup. A drink might be heated or kept warm in a long-handled saucepan, set on its own trivet beside the fire. Food could be fried in a pan, grilled on a gridiron, or turned on a spit. We might put together a small improvised oven for baking. Regulating the heat of the open flame was a demanding task. Cooking on an open hearth was an all-embracing way of life and most upscale kitchens had more than one fireplace with chimneys for ventilation. One fireplace was kept burning at a low, steady heat at all times for simmering or boiling water and the others used for grilling on a spit over glowing, radiant embers. This is quite a different situation than in our modern era – unless we were out camping and cooking over an open fire. In this book Katherine McIver explores the medieval kitchen from its location and layout (like Francesco Datini of Prato two kitchens), to its equipment (the hearth, the fuels, vessels and implements) and how they were used, to who did the cooking (man or woman) and who helped. We’ll look at the variety of ingredients (spices, herbs, meats, fruits, vegetables), food preservation and production (salted fish, cured meats, cheese making) and look through recipes, cookbooks and gastronomic texts to complete the picture of cooking in the medieval kitchen. Along the way, she looks at illustrations like the miniatures from the Tacuinum Sanitatis (a medieval health handbook), as well as paintings and engravings, to give us an idea of the workings of a medieval kitchen including hearth cooking, the equipment used, how cheese was made, harvesting ingredients, among other things. She explores medieval cookbooks such works as Anonimo Veneziano, Libro per cuoco (fourtheenth century), Anonimo Toscano, Libro della cucina (fourteenth century), Anonimo Napoletano (end of thirteenth/early fourteenth century), Liber de coquina, Anonimo Medidonale, Due libri di cucina (fourteenth century), Magninus Mediolanensis (Maino de’ Maineri), Opusculum de saporibus (fourteenth century), Johannes Bockenheim, Il registro di cucina (fifteenth century), Maestro Martino’s Il Libro de arte coquinaria (fifteenth century) and Bartolomeo Sacchi, called Platina’s On Right Pleasure and Good Health (1470). This is the story of the medieval kitchen and its operation from the thirteenth-century until the late fifteenth-century.
Killer Kitchens
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Author : Jean Harrington
language : en
Publisher: Harlequin
Release Date : 2013-04-15
Killer Kitchens written by Jean Harrington and has been published by Harlequin this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-04-15 with Fiction categories.
Book three of Murders by Design Interior designer Deva Dunne just may have hit the jackpot. Sure, her new client Francesco Grandese talks tough and has shady friends, but he has the eye of a connoisseur, and a huge, empty mansion he wants her to decorate. Deva's boyfriend, police lieutenant Victor Rossi, has misgivings about her promising job—especially when he accompanies her to one of Francesco's dinner parties. After Francesco returns a dish to the kitchen untasted, the chauffeur promptly scarfs it down and drops dead from cyanide poisoning. Has the killer made a terrible mistake and murdered the wrong person? Or was the dead man the intended victim? The only thing Deva knows for certain is someone present that night committed murder. And it seems everyone—from the dinner guests to the kitchen help—has a motive. 71,000 words