Single Courses Icook Italian
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Single Courses Icook Italian
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Author :
language : en
Publisher: Script edizioni
Release Date : 2011-08
Single Courses Icook Italian written by and has been published by Script edizioni this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-08 with Cooking categories.
In the beginning it was ham and melon. Then parmigiana and polenta were rediscovered, and finally new ideas began to arrive from other cuisines, like cous cous, pita, bulgur and tacos. The single course, which is becoming more and more popular on Italian tables, is a triumph. These new eating habits have blended perfectly with traditional Italian cuisine to become the symbol of happy informality. How about Polenta plum cake with turkey cubes and braised endive or fish carpaccio and vegetables with kiwi? Or a Pasta Omelette and Tortillas with chicken and vegetables? Just because it’s a single course, doesn’t mean it doesn’t require the utmost attention. These 40 iCook Italian recipes range from the easy to make to more complicated affairs. All are explained step by step and include numerous tips on the right cooking implements to use for a selection of dishes based on meat, fish, cheese accompanied by polenta, rice, burgul, pita, cous cous and tacos. Finger licking ideas always well balanced from a nutritional point of view. The perfect blend of carbohydrates, protein and vegetables, made more harmonious by our sommelier’s delicious recommendations.
Eggs Icook Italian
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Author :
language : en
Publisher: Script edizioni
Release Date : 2011-08
Eggs Icook Italian written by and has been published by Script edizioni this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-08 with Cooking categories.
The symbol of fertility, life and rebirth, muse of artists and philosophers, its solid and liquid form has long inspired chefs and cooks. Found in the kitchens of ancient Egypt, it was also present in Pericles’ Greece and Ancient Rome, where it was used to open banquets. Then, from the medieval period onwards, eggs, in all their many forms, became more and more diffuse making it one of the main ingredients in cooking. The 40 recipes contained herein range from classics, like hardboiled eggs, to omelettes, crespelle and soufflés. Depending on the ingredients used in conjunction with the egg, the end result can be surprising and have incredibly different flavours: zucchini and potato, mustard and hops, yoghurt and robiola cheese, anchovies and apple. These 40, egg-based recipes all look and taste completely different, thanks in part to cooking techniques which are revealed step by step. Among the most tempting recipes are the ones for Easter Cake -torta pasqualina and Crêpes with dark chocolate and candied orange. A recommendation by the sommelier comes with every recipe. iCook Italian is a series of cookery eBooks, each one containing 40 illustrated recipes. From appetisers to pasta, from rice to soups, from second courses of meat and fish to ice-creams, desserts, puddings and cakes as well as pizza, focacce, egg dishes and salads, iCook Italian is a genuine feast of Italian gastronomy. All dishes were chosen by taking a peek at the recipe books in grandmother’s kitchen along with those of the most creative and talented chefs in the country, marrying tradition with modernity and putting regional specialities alongside the cuisine of other countries. All were chosen with an eye on their nutritional value, something which has made Mediterranean cuisine such a success. Each recipe is accompanied by a photo of the finished dish and step by step instructions on how to make it. We haven’t forgotten about the ideal wine either, which helps bring out the very best in flavours and aromas, and some simple, but practical, advice about the pleasures of food and how to choose the right ingredients for that final touch of class. Secrets stolen from the best kitchens in Italy.
Fish Icook Italian
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Author :
language : en
Publisher: Script edizioni
Release Date : 2011-08
Fish Icook Italian written by and has been published by Script edizioni this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-08 with Cooking categories.
Bass, bream, skate, tuna, sword fish and salmon along with mackerel and anchovies are just some of the many inhabitants of the sea. Fish, which was for a long time a part of the daily diet of fishermen and those who lived along the coastline of the Belpaese, was, for many years, eaten by the rich and the aristocracy on fast days. Even today, tradition in Italy dictates that fish is eaten on Fridays, as it was a fast day. Fish is also well-regarded because it is nutritionally perfect and acts as a cure against cholesterol and free radicals. Furthermore, it is rich in Omega3, which protects the cardiovascular systems. From so-called poor fish, like anchovies which enliven some of the most spectacular, traditional Italian dishes like Palermoìs sarde al beccafico or Veneto’s in saor, to dishes like marinated Salmon, roast bass and grilled Tuna. iCook Italian contains 40 recipes which epitomise the best that traditional, Italian cuisine has to offer: dishes which are easy, or complicated, to make but always explained step by step. Recipes which are always respectful of fish’s delicate flavour and try to exalt, but not smother, its taste. For this reason the methods of cooking and marinating are of utmost importance. And the final touch? A good glass of wine, which is traditionally white, however wine experts today are now recommending red, with some interesting oenological results. iCook Italian is a series of cookery eBooks, each one containing 40 illustrated recipes. From appetisers to pasta, from rice to soups, from second courses of meat and fish to ice-creams, desserts, puddings and cakes as well as pizza, focacce, egg dishes and salads, iCook Italian is a genuine feast of Italian gastronomy. All dishes were chosen by taking a peek at the recipe books in grandmother’s kitchen along with those of the most creative and talented chefs in the country, marrying tradition with modernity and putting regional specialities alongside the cuisine of other countries. All were chosen with an eye on their nutritional value, something which has made Mediterranean cuisine such a success. Each recipe is accompanied by a photo of the finished dish and step by step instructions on how to make it. We haven’t forgotten about the ideal wine either, which helps bring out the very best in flavours and aromas, and some simple, but practical, advice about the pleasures of food and how to choose the right ingredients for that final touch of class. Secrets stolen from the best kitchens in Italy.
Soups Creams Icook Italian
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Author :
language : en
Publisher: Script edizioni
Release Date : 2011-08
Soups Creams Icook Italian written by and has been published by Script edizioni this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-08 with Cooking categories.
The old Italians saying “If it isn’t soup, it’s wet bread”, reveals the origins of a food which, for centuries, was considered to be a poor man’s dish. And it’s no wonder. Bread was first used in medieval times by the rich instead of a plate to eat their meals off of, and then, when they had finished, it was boiled, in water or soup, to become the servant’s dinner. But even stale bread, which had been left over from the days before, was steeped in water to soften it up, resulting in some of the most beloved, traditional, Italian recipes, especially those from Tuscany. Light or filling, with vegetables or legumes, meat or fish, here are 40 creams and soups which are given as Italian tradition dictates or reinterpreted depending on creative tastes. From a classic like cereal soup to clam cream with potatoes, cream of porcini mushroom soup and chick pea puree, here are 40 tasty, healthy recipes, which bring out the best in seasonal vegetables. All have benefited from years of farmhouse wisdom, respond to the criteria of a balanced diet and boast natural, delicate flavours. They provide warm comfort during the long, wintry months, and are refreshing delicacies when served cold on hot summer days. iCook Italian is a series of cookery eBooks, each one containing 40 illustrated recipes. From appetisers to pasta, from rice to soups, from second courses of meat and fish to ice-creams, desserts, puddings and cakes as well as pizza, focacce, egg dishes and salads, iCook Italian is a genuine feast of Italian gastronomy. All dishes were chosen by taking a peek at the recipe books in grandmother’s kitchen along with those of the most creative and talented chefs in the country, marrying tradition with modernity and putting regional specialities alongside the cuisine of other countries. All were chosen with an eye on their nutritional value, something which has made Mediterranean cuisine such a success. Each recipe is accompanied by a photo of the finished dish and step by step instructions on how to make it. We haven’t forgotten about the ideal wine either, which helps bring out the very best in flavours and aromas, and some simple, but practical, advice about the pleasures of food and how to choose the right ingredients for that final touch of class. Secrets stolen from the best kitchens in Italy.
Pasta Icook Italian
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Author :
language : en
Publisher: Script edizioni
Release Date : 2011-08
Pasta Icook Italian written by and has been published by Script edizioni this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-08 with Cooking categories.
Originally it was with cheese and pepper. Then, with the discovery of America, came the tomato, which was surprisingly only used with pasta in 1839 when Ippolito Cavalcanti’s cookbook proposed "vermicelli co’ le pommadore". Spaghetti with pummarola has come a long way since then to become one of the flagship foods of Italian cuisine all over the world. Whether it’s linguine or scialatielli, spaghetti or bucatini, penne or fusilli, each and every pasta shape works best with the right match. If the diatribe about which nation, China or Italy, invented pasta is still open, what is no longer in discussion is who cooks it best. The right cooking point – al dente -, the consistency, the roughness and naturally the dressing are all the patrimony of Italian cuisine. Find out more with the 40 recipes found in iCook Italian, which are either easy to make or more complicated, but always explained step by step alongside some handy tips. These 40 recipes range from classic, traditional dishes, like carbonara, pesto alla genovese,and spaghetti with tomato and include new ways of eating pasta, like Linguine with spinach cream and gorgonzola or Baked timballo di paccheri. In addition, there is no shortage of advice from Italian chef on the right drink to go with all of them. iCook Italian is a series of cookery eBooks, each one containing 40 illustrated recipes. From appetisers to pasta, from rice to soups, from second courses of meat and fish to ice-creams, desserts, puddings and cakes as well as pizza, focacce, egg dishes and salads, iCook Italian is a genuine feast of Italian gastronomy. All dishes were chosen by taking a peek at the recipe books in grandmother’s kitchen along with those of the most creative and talented chefs in the country, marrying tradition with modernity and putting regional specialities alongside the cuisine of other countries. All were chosen with an eye on their nutritional value, something which has made Mediterranean cuisine such a success. Each recipe is accompanied by a photo of the finished dish and step by step instructions on how to make it. We haven’t forgotten about the ideal wine either, which helps bring out the very best in flavours and aromas, and some simple, but practical, advice about the pleasures of food and how to choose the right ingredients for that final touch of class. Secrets stolen from the best kitchens in Italy.
Pizza Co Icook Italian
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Author :
language : en
Publisher: Script edizioni
Release Date : 2011-08
Pizza Co Icook Italian written by and has been published by Script edizioni this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-08 with Cooking categories.
More than a dish, it’s a flagship food. Pizza is the symbol par excellence of Italian cuisine around the world. It dates back to 18th century Naples, and has spread all over the world since then. The same is true for focacce, schiacciate and crescente, as well as all the other oven-baked grain derivatives, which the ancient Romans once used as a plate upon which they ate their meals. Similar to Arabian pita, the Indian nan and the Hispanic tortilla, pizza and focacce are by far the most popular of their kinds in the world. Whether it’s pizza, pie or focaccia, here are 40 recipes whose numerous versions from north to south of the Belpaese (with a couple of forays into foreign cuisine) all have the same mix of flour and water as a base. Beginning with the preparation stage, the many different ingredients and the various cheese, vegetable, spice, meat and fish dressings are all laid out in 40 different possibilities: from the most traditional of pizzas with tomato to focacce and focaccette, pies, plum-cakes and quiche, from the simplest recipes to the most complicated. All are explained, step by step, with ingredients, preparation and cooking times. And all are faithful to the one general rule: crispy on the outside, soft inside. iCook Italian is a series of cookery eBooks, each one containing 40 illustrated recipes. From appetisers to pasta, from rice to soups, from second courses of meat and fish to ice-creams, desserts, puddings and cakes as well as pizza, focacce, egg dishes and salads, iCook Italian is a genuine feast of Italian gastronomy. All dishes were chosen by taking a peek at the recipe books in grandmother’s kitchen along with those of the most creative and talented chefs in the country, marrying tradition with modernity and putting regional specialities alongside the cuisine of other countries. All were chosen with an eye on their nutritional value, something which has made Mediterranean cuisine such a success. Each recipe is accompanied by a photo of the finished dish and step by step instructions on how to make it. We haven’t forgotten about the ideal wine either, which helps bring out the very best in flavours and aromas, and some simple, but practical, advice about the pleasures of food and how to choose the right ingredients for that final touch of class. Secrets stolen from the best kitchens in Italy.
Mousse Flans Icook Italian
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Author :
language : en
Publisher: Script edizioni
Release Date : 2011-08
Mousse Flans Icook Italian written by and has been published by Script edizioni this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-08 with Cooking categories.
Creamy temptations which are impossible to resist and often recall a childhood when we used to go searching in the pot with our finger for the last remnants of the cream. Maybe this is why both old and young alike love mousse and flans. Or why the first mention of creamy dishes dates back to the age of the Phoenicians, even if it was really the advent of sugar that really changed things and permitted the creation of creamy wonders like jam, gelatine, and creams made of eggs, milk, fruit and almonds. The 40 recipes found in iCook Italian Mousse and Flans offer a selection of the softest, creamiest and most delicate of these specialities. The mousse include those made of chocolate, banana and ricotta. Don’t miss the almond and milk puddings, or the strawberry and cherry gelatine along with more traditional recipes for panna cotta, crème caramel and blancmange. Whether easy to prepare, or more complicated, they are all explained step by step with recommendations for the right kitchen utensils to use as well as some secrets revealed by our expert confectioners. There are also no shortage of recommendations from our wine expert on the best sweet wines to go with mousse and flans. For a triumphant, sensual experience. iCook Italian is a series of cookery eBooks, each one containing 40 illustrated recipes. From appetisers to pasta, from rice to soups, from second courses of meat and fish to ice-creams, desserts, puddings and cakes as well as pizza, focacce, egg dishes and salads, iCook Italian is a genuine feast of Italian gastronomy. All dishes were chosen by taking a peek at the recipe books in grandmother’s kitchen along with those of the most creative and talented chefs in the country, marrying tradition with modernity and putting regional specialities alongside the cuisine of other countries. All were chosen with an eye on their nutritional value, something which has made Mediterranean cuisine such a success. Each recipe is accompanied by a photo of the finished dish and step by step instructions on how to make it. We haven’t forgotten about the ideal wine either, which helps bring out the very best in flavours and aromas, and some simple, but practical, advice about the pleasures of food and how to choose the right ingredients for that final touch of class. Secrets stolen from the best kitchens in Italy.
Rice Icook Italian
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Author :
language : en
Publisher: Script edizioni
Release Date : 2011-08
Rice Icook Italian written by and has been published by Script edizioni this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-08 with Cooking categories.
Everything you’ve always wanted to know about rice but were afraid to ask. Dry, in a soup, baked, or as a dessert, rice holds a special place of honour in Italian cuisine. Beginning with the raw material itself which, moreover, makes up two thirds of the daily food intake of almost three billion people. There are thousands of different varieties just waiting to be discovered in the right context: Italy alone boasts Arborio and Carnaroli, Vialone and Selvaggi. Why not try the refined qualities of India’s Basmatic, too. From rice soup and salads to desserts and risotto, but also the country style recipes of "Sour tout", above all, which was imported by the monsù, the French cooks who worked at the Bourbon dependence. The 40 recipes contained in iCook Italian Rice show just how versatile this precious ingredient really is. Delicious and nutritionally perfect. Look out too for some handy tips from our chefs: the toasted onion which is then soaked in the soup to lighten the colour, how to thicken with frozen cubes of butter and how to stop the cooking process before serving by resting the pot on a wet dish cloth. Meanwhile our sommelier has the last word with some recommendations regarding the right drink. iCook Italian is a series of cookery eBooks, each one containing 40 illustrated recipes. From appetisers to pasta, from rice to soups, from second courses of meat and fish to ice-creams, desserts, puddings and cakes as well as pizza, focacce, egg dishes and salads, iCook Italian is a genuine feast of Italian gastronomy. All dishes were chosen by taking a peek at the recipe books in grandmother’s kitchen along with those of the most creative and talented chefs in the country, marrying tradition with modernity and putting regional specialities alongside the cuisine of other countries. All were chosen with an eye on their nutritional value, something which has made Mediterranean cuisine such a success. Each recipe is accompanied by a photo of the finished dish and step by step instructions on how to make it. We haven’t forgotten about the ideal wine either, which helps bring out the very best in flavours and aromas, and some simple, but practical, advice about the pleasures of food and how to choose the right ingredients for that final touch of class. Secrets stolen from the best kitchens in Italy.
Ice Cream Fruit Icook Italian
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Author :
language : en
Publisher: Script edizioni
Release Date : 2011-08
Ice Cream Fruit Icook Italian written by and has been published by Script edizioni this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-08 with Cooking categories.
Originally it was shaved ice. At least that's how culinary history remembers it. The first reference to ice-cream dates back to 1686 when the Sicilian cook, Francesco Procopio dei Coltelli, first prepared the recipe which we have all grown to love today. He availed of some refrigeration techniques he first found in the kitchen of the King of France, and, afterwards, at the Cafè Procope in Paris, where a vast variety of ice-creams were served. Over the last three hundred years Italian ice-cream has spread all over the world to become the most delicious dessert on the planet. Sensual and irresistible. Creamy and refreshing. Colourful and incredibly elegant. Here are 40 recipes for ice-cream, sorbet and fruit which are made according to Italian tradition, with fresh, healthy, natural ingredients. From melon mousse and blackberry slush, to mint sorbet, fruit cones and kiwi sorbet: the flavour of fruit melds beautifully with creamy ice-cream. These are the ideal desserts to finish off a delicious lunch or dinner, or for a scrumptious, thirst quenching snack which must be served at the right temperature and intensity. iCook Italian also suggests the right alcoholic drink for each recipe, a delicate glass to enhance the fruity notes of sorbet and ice-cream. iCook Italian is a series of cookery eBooks, each one containing 40 illustrated recipes. From appetisers to pasta, from rice to soups, from second courses of meat and fish to ice-creams, desserts, puddings and cakes as well as pizza, focacce, egg dishes and salads, iCook Italian is a genuine feast of Italian gastronomy. All dishes were chosen by taking a peek at the recipe books in grandmother's kitchen along with those of the most creative and talented chefs in the country, marrying tradition with modernity and putting regional specialities alongside the cuisine of other countries. All were chosen with an eye on their nutritional value, something which has made Mediterranean cuisine such a success. Each recipe is accompanied by a photo of the finished dish and step by step instructions on how to make it. We haven't forgotten about the ideal wine either, which helps bring out the very best in flavours and aromas, and some simple, but practical, advice about the pleasures of food and how to choose the right ingredients for that final touch of class. Secrets stolen from the best kitchens in Italy.
Tagliatelle Co Icook Italian
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Author :
language : en
Publisher: Script edizioni
Release Date : 2011-08
Tagliatelle Co Icook Italian written by and has been published by Script edizioni this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-08 with Cooking categories.
Tiny masterpieces of handmade Italian art. We are, of course, talking about tagliatelle, tortellini, ravioli and tortelloni, in other words egg pasta, which must be soft, fresh and porous enough to absorb the sauce. Custodians of the techniques to make sfoglia have long been the Emilians, with the strong, slow movements they perform to knead the dough of eggs and flour. From them, fresh pasta has spread all over Italy. All you need to create marvellous, fresh pasta are a few, simple movements and the right ingredients, like eggs, flour and water. However, you can also add spinach, greens, tomatoes or sepia to enliven creative, tasty dishes. To dress and stuff with the tastiest sauces.