L Arte Di Utilizzare Gli Avanzi Della Mensa
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L Arte Di Utilizzare Gli Avanzi Della Mensa
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Author : Olindo Guerrini
language : it
Publisher:
Release Date : 2012
L Arte Di Utilizzare Gli Avanzi Della Mensa written by Olindo Guerrini and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012 with Cooking categories.
L Arte Di Riutilizzare Gli Avanzi Della Mensa La Cucina Al Tempo Della Crisi
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Author : Olindo Guerrini
language : it
Publisher:
Release Date : 2013
L Arte Di Riutilizzare Gli Avanzi Della Mensa La Cucina Al Tempo Della Crisi written by Olindo Guerrini and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013 with Cooking categories.
Il Gourmet Degli Avanzi
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Author : Allan Bay
language : it
Publisher: Touring Editore
Release Date : 2003
Il Gourmet Degli Avanzi written by Allan Bay and has been published by Touring Editore this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003 with Cooking categories.
Science In The Kitchen And The Art Of Eating Well
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Author : Pellegrino Artusi
language : en
Publisher: University of Toronto Press
Release Date : 2003-12-27
Science In The Kitchen And The Art Of Eating Well written by Pellegrino Artusi and has been published by University of Toronto Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-12-27 with Cooking categories.
First published in 1891, Pellegrino Artusi's La scienza in cucina e l'arte di mangier bene has come to be recognized as the most significant Italian cookbook of modern times. It was reprinted thirteen times and had sold more than 52,000 copies in the years before Artusi's death in 1910, with the number of recipes growing from 475 to 790. And while this figure has not changed, the book has consistently remained in print. Although Artusi was himself of the upper classes and it was doubtful he had ever touched a kitchen utensil or lit a fire under a pot, he wrote the book not for professional chefs, as was the nineteenth-century custom, but for middle-class family cooks: housewives and their domestic helpers. His tone is that of a friendly advisor – humorous and nonchalant. He indulges in witty anecdotes about many of the recipes, describing his experiences and the historical relevance of particular dishes. Artusi's masterpiece is not merely a popular cookbook; it is a landmark work in Italian culture. This English edition (first published by Marsilio Publishers in 1997) features a delightful introduction by Luigi Ballerini that traces the fascinating history of the book and explains its importance in the context of Italian history and politics. The illustrations are by the noted Italian artist Giuliano Della Casa.
La Scienza In Cucina E L Arte Di Mangiare Bene
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Author : Pellegrino Artusi
language : it
Publisher: Bur
Release Date : 2011-07-28
La Scienza In Cucina E L Arte Di Mangiare Bene written by Pellegrino Artusi and has been published by Bur this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-07-28 with Cooking categories.
Se la storia del gusto italiano ha avuto un ricettario per eccellenza, questo è certamente La scienza in cucina. Così, a oltre cento anni e decine di edizioni di distanza, "l'Artusi" appare oggi come uno strumento privilegiato per rileggere in filigrana, in forma di ricette, le scelte e i consumi che, attraverso fasi alterne di povertà e benessere, hanno contribuito a creare un'identità nazionale. Molte fra le questioni sollevate qui sui cibi e sui sapori rimandano infatti ad altre domande, più gravi, che riguardano conflitti di generazioni e mentalità. Attraverso la storia delle parole, l'origine delle ricette, gli scambi epistolari con i lettori, spesso forieri di consigli preziosi, la fortuna che alcune intuizioni avranno nella storia alimentare italiana, Alberto Capatti ci conduce con curiosa sapienza a investigare le pieghe di un ricettario che funge ancora da guida per cuochi e cuoche che ne hanno rimosso l'origine, smarrito l'autore, alterato le regole, ma non hanno rinunciato a ripeterne i piatti e, soprattutto, a interpretarne il sogno di felicità, ribadito quotidianamente attraverso la condivisione di una tavola apparecchiata.
L Arte Di Utilizzare Gli Avanzi E Risparmiare Con Gusto
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Author : Olindo Guerrini
language : it
Publisher:
Release Date : 2016
L Arte Di Utilizzare Gli Avanzi E Risparmiare Con Gusto written by Olindo Guerrini and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016 with Cooking categories.
Food And Foodways In Italy From 1861 To The Present
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Author : Emanuela Scarpellini
language : en
Publisher: Springer
Release Date : 2016-04-29
Food And Foodways In Italy From 1861 To The Present written by Emanuela Scarpellini and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-04-29 with History categories.
Despite being a universal experience, eating occures with remarkable variety across time and place: not only do we not eat the same things, but the related technologies, rituals, and even the timing are in constant flux. This lively and innovative history paints a fresco of the Italian nation by looking at its storied relationship to food.
Food Culture In Italy
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Author : Fabio Parasecoli
language : en
Publisher: Bloomsbury Publishing USA
Release Date : 2004-10-30
Food Culture In Italy written by Fabio Parasecoli and has been published by Bloomsbury Publishing USA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-10-30 with Social Science categories.
There is keen interest in the exquisite yet simple Italian cuisine and Italian culture. This volume provides an intimate look at how Italians cook, eat, and think about food today. It describes the cornucopia of foodstuffs and classic ingredients. An overview of the typical daily routine of meals and snacks gives a good feel for the everyday life. The changing roles of women are explored with a discussion of the inroads that convenience foods are making. In addition, the current concerns about the food supply, the benefits of the Mediterranean diet, and the slow food movement are tied in to the debates on these issues in the United States. Food is one of the main reasons why many Americans travel to Italy. Yet, the fascination with Italian cuisine is not all about health or taste. There is much more to it. Italian food is perceived and portrayed in the media as representing a whole lifestyle: Italians live la dolce vita, leisurely eating and drinking with friends and families, families are still important, and communities are close knit. The reality of Italian society is more complex, and this volume offers a balanced view of Italian culture and identity through its foodways.
The Oxford Companion To Italian Food
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Author : Gillian Riley
language : en
Publisher: Oxford University Press
Release Date : 2007-11-01
The Oxford Companion To Italian Food written by Gillian Riley 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 2007-11-01 with Cooking categories.
Here is an inspiring, wide-ranging A-Z guide to one of the world's best-loved cuisines. Designed for cooks and consumers alike, The Oxford Companion to Italian Food covers all aspects of the history and culture of Italian gastronomy, from dishes, ingredients, and delicacies to cooking methods and implements, regional specialties, the universal appeal of Italian cuisine, influences from outside Italy, and much more. Following in the footsteps of princes and popes, vagabond artists and cunning peasants, austere scholars and generations of unknown, unremembered women who shaped pasta, moulded cheeses and lovingly tended their cooking pots, Gillian Riley celebrates a heritage of amazing richness and delight. She brings equal measures of enthusiasm and expertise to her writing, and her entries read like mini-essays, laced with wit and gastronomical erudition, marked throughout by descriptive brilliance, and entirely free of the pompous tone that afflicts so much writing about food. The Companion is attentive to both tradition and innovation in Italian cooking, and covers an extraordinary range of information, from Anonimo Toscano, a medieval cookbook, to Bartolomeo Bimbi, a Florentine painter commissioned by Cosimo de Medici to paint portraits of vegetables, to Paglierina di Rifreddo, a young cheese made of unskimmed cows' milk, to zuppa inglese, a dessert invented by 19th century Neapolitan pastry chefs. Major topics receive extended treatment. The entry for Parmesan, for example, runs to more than 2,000 words and includes information on its remarkable nutritional value, the region where it is produced, the breed of cow used to produce it (the razza reggiana, or vacche rosse), the role of the cheese maker, the origin of its name, Molière's deathbed demand for it, its frequent and lustrous depiction in 16th and 17th century paintings, and the proper method of serving, where Riley admonishes: "One disdains the phallic peppermill, but must always appreciate the attentive grating, at the table, of parmesan over pasta or soup, as magical in its way as shavings of truffles." Such is the scope and flavor of The Oxford Companion to Italian Food. For anyone with a hunger to learn more about the history, culture and variety of Italian cuisine, The Oxford Companion to Italian Food offers endless satisfactions.
Cucinare Risparmiando L Arte Di Utilizzare Gli Avanzi Della Tavola Vol 1 2 4 5
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Author : Olindo Guerrini
language : it
Publisher:
Release Date : 1995
Cucinare Risparmiando L Arte Di Utilizzare Gli Avanzi Della Tavola Vol 1 2 4 5 written by Olindo Guerrini and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995 with Cooking categories.