Sfida Al Mattarello I Segreti Della Sfoglia Bolognese
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Sfida Al Mattarello I Segreti Della Sfoglia Bolognese
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Author : Valeria Simili
language : it
Publisher:
Release Date : 2020
Sfida Al Mattarello I Segreti Della Sfoglia Bolognese written by Valeria Simili and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020 with Cooking categories.
Sfida Al Mattarello I Segreti Della Sfoglia Bolognese Con Dvd
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Author : Margherita Simili
language : it
Publisher:
Release Date : 2009
Sfida Al Mattarello I Segreti Della Sfoglia Bolognese Con Dvd written by Margherita Simili and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009 with Cooking categories.
Pasta
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Author : Silvano Serventi
language : en
Publisher: Columbia University Press
Release Date : 2002
Pasta written by Silvano Serventi and has been published by Columbia University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002 with Cooking categories.
Ranging from the imperial palaces of ancient China and the bakeries of fourteenth-century Genoa and Naples all the way to the restaurant kitchens of today, Pasta tells a story that will forever change the way you look at your next plate of vermicelli. Pasta has become a ubiquitous food, present in regional diets around the world and available in a host of shapes, sizes, textures, and tastes. Yet, although it has become a mass-produced commodity, it remains uniquely adaptable to innumerable recipes and individual creativity. Pasta: The Story of a Universal Food shows that this enormously popular food has resulted from of a lengthy process of cultural construction and widely diverse knowledge, skills, and techniques. Many myths are intertwined with the history of pasta, particularly the idea that Marco Polo brought pasta back from China and introduced it to Europe. That story, concocted in the early twentieth century by the trade magazine Macaroni Journal, is just one of many fictions umasked here. The true homelands of pasta have been China and Italy. Each gave rise to different but complementary culinary traditions that have spread throughout the world. From China has come pasta made with soft wheat flour, often served in broth with fresh vegetables, finely sliced meat, or chunks of fish or shellfish. Pastasciutta, the Italian style of pasta, is generally made with durum wheat semolina and presented in thick, tomato-based sauces. The history of these traditions, told here in fascinating detail, is interwoven with the legacies of expanding and contracting empires, the growth of mercantilist guilds and mass industrialization, and the rise of food as an art form. Whether you are interested in the origins of lasagna, the strange genesis of the Chinese pasta bing or the mystique of the most magnificent pasta of all, the timballo, this is the book for you. So dig in!
The
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Author : Lynne Rossetto Kasper
language : en
Publisher: Simon and Schuster
Release Date : 1999-10-06
The written by Lynne Rossetto Kasper 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 1999-10-06 with Cooking categories.
Gathers traditional Italian recipes for appetizers, pasta, rice, beans, soup, poultry, meat, fish, pizza, breads, and desserts.
Quarry S Choice
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Author : Max Allan Collins
language : en
Publisher: Titan Books
Release Date : 2015-01-09
Quarry S Choice written by Max Allan Collins and has been published by Titan Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-01-09 with Fiction categories.
Quarry is a pro in the murder business. When the man he works for becomes a target himself, Quarry is sent South to remove a traitor in the ranks. But in this wide-open city - with sin everywhere, and betrayal around every corner - Quarry must make the most dangerous choice of his deadly career: who to kill?
Tradition In Evolution The Art And Science In Pastry
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Author : Leonardo Di Carlo
language : en
Publisher:
Release Date : 2014
Tradition In Evolution The Art And Science In Pastry written by Leonardo Di Carlo and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014 with Cooking categories.
How To Grow The Tomato
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Author : George Washington 1864?-1943 Carver
language : en
Publisher: Legare Street Press
Release Date : 2023-07-18
How To Grow The Tomato written by George Washington 1864?-1943 Carver and has been published by Legare Street Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-07-18 with categories.
Written by the renowned botanist and inventor George Washington Carver, How to Grow the Tomato and 115 Ways to Prepare It for the Table is an early 20th-century classic. This book offers practical advice on growing and harvesting tomatoes, as well as a plethora of recipes for dishes such as tomato soup, tomato sauce, stuffed tomatoes, and more. Whether you're an experienced gardener or a novice cook, this book is sure to inspire your culinary creativity. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Cresci
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Author : Iginio Massari
language : en
Publisher:
Release Date : 2000-09-01
Cresci written by Iginio Massari and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000-09-01 with Baking 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.
Pasta And Pizza
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Author : Franco La Cecla
language : en
Publisher: Paradigm
Release Date : 2007
Pasta And Pizza written by Franco La Cecla and has been published by Paradigm this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007 with Cooking categories.
Pasta and pizza, in all their infinitely delicious and universally appealing varieties, are inextricably connected to Italian identity. These familiar foods not only represent Italy's culinary traditions, according to anthropologist Franco La Cecla, they have unified the Italian people and spread Italian culture worldwide. Pasta and Pizza tells the story of how cuisine born in the south of Italy during the Arab conquest became a foundation for the creation of a new nation. As La Cecla shows, this process intensified as millions of Italians immigrated to the Americas: it was abroad that pasta and pizza became synonymous with being Italian, and the foods' popularity grew as the Italian presence expanded in American culture. More than literature, art, or even language, food serves as a strong cultural rallying point for the Italian people and a way to disseminate Italian traditions worldwide. Available for the first time in English translation, La Cecla's lively and accessible study will be of interest to a wide range of readers, from social theorists to avid foodies.