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Buffalo, Barrels, & Bourbon: The Story of How Buffalo Trace Distillery Became The World's Most Awarded Distillery
by F. Paul PacultLearn about one of the most impactful distilleries in American history in this comprehensive tale Buffalo, Barrels, & Bourbon tells the fascinating tale of the Buffalo Trace Distillery, from the time of the earliest explorations of Kentucky to the present day. Author and award-winning spirits expert F. Paul Pacult takes readers on a journey through history that covers the American Revolutionary War, U.S Civil War, two World Wars, Prohibition, and the Great Depression. Buffalo, Barrels, & Bourbon covers the pedigree and provenance of the Buffalo Trace Distillery: The larger-than-life personalities that over a century and a half made Buffalo Trace Distillery what it is today Detailed accounts on how many of the distillery’s award-winning and world-famous brands were created The impact of world events, including multiple depressions, weather-related events, and major conflicts, on the distillery Belonging on the shelf of anyone with an interest in American spirits and history, Buffalo, Barrels, & Bourbon is a compelling must-read.
The New Kindred Spirits: Over 2,000 All-New Reviews of Whiskeys, Brandies, Liqueurs, Gins, Vodkas, Tequilas, Mezcal & Rums from F. Paul Pacult's Spirit Journal
by F. Paul PacultThe All-New Bible of Spirits In 2008, F. Paul Pacult published the second edition of his groundbreaking book of reviews, Kindred Spirits. In the dozen years since, interest in distilled spirits has exploded, and craft distilleries have popped up around the country and the world. Now, in The New Kindred Spirits, Pacult provides a new and comprehensive compilation of more than 2,400 detailed evaluations of whiskeys, brandies, vodkas, tequilas, rums, gins, and liqueurs—an indispensable reference for any spirits enthusiast or professional. The New Kindred Spirits is essential for: Consumers who are just beginning their personal adventure in spirits and want the dependable tutelage of the expert whom Imbibe Magazine recently called "…an all-knowing spirituous oracle, a J.D. Power of liquor." Seasoned spirits consumers looking to expand their repertoire and in need of a reliable, highly detailed purchasing guide. Industry insiders who would like to increase their knowledge about all spirits categories—and see what the competition is up to. Retailers looking for both a trusted guide to help their clientele make buying decisions, and an educational textbook for their sales staff. Restauranteurs/bar owners/bartenders who sell spirits and need to know more about them in a time of increasingly knowledgeable customers. Journalists, educators and other writers who regularly or occasionally cover or teach distilled spirits and mixology. New in this edition, The New Kindred Spirits will also cover the craft distiller explosion—wherein thousands of small, independent distillers burst onto the scene—through hundreds of reviews of craft spirits. The world's most respected and trusted spirits authority, F. Paul Pacult is a critic, journalist, and the creator of F. Paul Pacult's Spirit Journal, which provided meticulous and unbiased spirits reviews for twenty-eight years. But whether reviewing old standby spirits or up-and-comers, readers can count on Paul's steely, unemotional critic's eye, just as they have since 1991. More comprehensive than ever before, The New Kindreds Spirits remains true to the guiding principles of careful judgment, no advertising allowed, occasional wisecracks, and totally unbiased opinions.
The Chef's Garden: A Modern Guide to Common and Unusual Vegetables--with Recipes
by FARMER LEE JONESAn approachable, comprehensive guide to the modern world of vegetables, from the leading grower of specialty vegetables in the countryNear the shores of Lake Erie is a family-owned farm with a humble origin story that has become the most renowned specialty vegetable grower in America. After losing their farm in the early 1980s, a chance encounter with a French-trained chef at their farmers' market stand led the Jones family to remake their business and learn to grow unique ingredients that were considered exotic at the time, like microgreens and squash blossoms. They soon discovered chefs across the country were hungry for these prized ingredients, from Thomas Keller in Napa Valley to Daniel Boulud in New York City. Today, they provide exquisite vegetables for restaurants and home cooks across the country.The Chef's Garden grows and harvests with the notion that every part of the plant offers something unique for the plate. From a perfect-tasting carrot, to a tiny red royal turnip, to a pencil lead-thin cucumber still attached to its blossom, The Chef's Garden is constantly innovating to grow vegetables sustainably and with maximum flavor. It's a Willy Wonka factory for vegetables.In this guide and cookbook, The Chef's Garden, led by Farmer Lee Jones, shares with readers the wealth of knowledge they've amassed on how to select, prepare, and cook vegetables. Featuring more than 500 entries, from herbs, to edible flowers, to varieties of commonly known and not-so-common produce, this book will be a new bible for farmers' market shoppers and home cooks. With 100 recipes created by the head chef at The Chef's Garden Culinary Vegetable Institute, readers will learn innovative techniques to transform vegetables in their kitchens with dishes such as Ramp Top Pasta, Seared Rack of Brussels Sprouts, and Cornbread-Stuffed Zucchini Blossoms, and even sweet concoctions like Onion Caramel and Beet Marshmallows.The future of cuisine is vegetables, and Jones and The Chef's Garden are on the forefront of this revolution.
Cooking with Chocolate: The Best Recipes and Tips from a Master Pastry Chef
by Magnus Johansson Fabian BjörnstjernaEven experienced bakers can be intimidated by the demands of successfully working with chocolate, which requires an experienced touch and careful handling to achieve great results. You can teach yourself this complex and delicate art through hours of painful trial and error . . . or you can master the skills of cooking with chocolate with help from one of the greatest pastry chefs in Europe!Master chef Magnus Johansson has served desserts at Nobel Prize banquets and the birthday parties of Swedish royalty. Now he shares all of his tips, tricks, and recipes with you in this award-winning cookbook. While the results you’ll get from this collection are professional-caliber, the theme is simplicity: in every recipe, Johansson gives explanations of each step, helpful photographs to illustrate trickier techniques, and everything else you need to make successful chocolate desserts.The delicious recipes featured here include:Buttercream Cake with Raspberries and Chocolate CreamAlmond Macaroons with Cocoa NibsChocolate-Dipped BriocheSugar Cake with Chocolate RippleSpicy Chocolate-Coated HazelnutsChocolate and Blood Orange Tart The recipes also include tips detailing all the processes and techniques for working with chocolate, such as tempering. Whether you are a dessert connoisseur looking to refine your skills with guidance from a master, or a beginner just starting on your journey into the world of chocolate desserts, Cooking with Chocolate has what you need!
Abandonando o Padrão da Obesidade através da Constelação Sistêmica
by Fabiana Rodrigues Castelo Branco Marc BacoResumo Você está cansado de ser visto como preguiçoco e indisciplinado? Embora você tenha tentado tudo, o seu excesso de peso volta como um bumerangue? Você já desistiu e se resignou diante do fato de que nunca viverá o seu peso ideal? A Constelação Familiar Sistêmica pode ajudar quando as terapias, dietas, e mudanças de estilo de vida não foram capazes de dar resultados duradouros. Este livro foi escrito para todos aqueles afetados pelo excesso de peso, e para os facilitadores da Constelação Sistêmica que estão ajudando clientes com questões de peso. Ele não substitui a sessão da Constelação, mas lê-lo o prepara para participar da Constelação Familiar Sistêmica. Alguns capítulos têm exercícios para serem feitos em casa, que o ajudarão a alcançar as suas metas pessoais de perda de peso excessivo. Aprenda de outros que mudaram as suas vidas e conquistaram o seu peso corporal ideal com uma Constelação Sistêmica.
Café da Manhã: Incríveis Ideias e Receitas para o Café da Manhã (Breakfast Receitas)
by Michael Wayne Fabiana Rodrigues Castelo BrancoNão há nada melhor do que proporcionar um delicioso café da manhã para a sua família. Seja um sanduíche durante a viagem ou uma grande quantidade de panquecas em um ensolarado domingo, o café da manhã é uma refeição que todos adoram. Através das mais de vinte receitas de baixo custo (e deliciosas!), este livro garante abrilhantar as suas manhãs! Este livro de receitas é o sonho concretizado de um amante dos cafés da manhã. Neste Livro de Receitas, você encontrará os principais benefícios. => Cada receita deste livro de receitas é saudável, gostosa e de fácil preparo. => As orientações passo a passo para o preparo das receitas que tornam o processo de cozimento mais rápido e mais fácil. =>A lista de ingredientes para cada receita é claramente escrita e as medidas são dadas de forma simples e fácil.
Como Preparar o Café da Manhã Inglês Com Bubble & Squeak & Feijões Cozidos Caseiros
by Fabiana Rodrigues Castelo Branco Geoff WellsSobre Esta Série É ótimo tentar novas receitas pela primeira vez. Experimentar novos sabores e combinações de alimentos, nos quais você nunca pensou antes. Mas na maior parte de nosso cozinhar diário, nós nunca abrimos um livro de receitas, nem medimos os ingredientes com precisão. Nós vamos pelo que dá certo e pela experiência da repetição da preparação da mesma refeição. A série “Como Preparar Autênticas Receitas Inglesas” tem mais a ver sobre o método e os ingredientes do que a precisão de suas medidas. Este é o jeito que as nossas avós cozinhavam, e estas são as receitas herdadas de minha mãe e avó. Eu espero que você aproveite a série e logo esteja cozinhando como um verdadeiro britânico. Como Preparar Um Café da Manhã Inglês Os escoceses podem ter o seu mingau, mas os britânicos têm o seu café da manhã inglês. Este é um café da manhã para alimentar um homem que vai trabalhar na fazenda todo o dia ou sair à pescaria. Muitas proteínas para abastecer o seu corpo em um dia de trabalho árduo. A nossa maioria não tem mais empregos árduos que exijam de nosso corpo, porém um Café da Manhã pode ser também um Brunch Inglês. Faz-se para uma grande refeição no meio da manhã em um fim de semana, quando tiver tempo para saborear os deliciosos sabores. Tome o seu iogurte e café durante a semana, onde é só o tempo que você tem para comer antes de correr para o escritório. Mas, no fim de semana, relaxe e desfrute de um antigo prazer mundial. Adquira este livro agora e crie o seu próprio café da manhã ou brunch.
Livro de receitas: Descubra e experimente novos hambúrgueres recheados e de dar água na boca
by Michael Stone Fabielle CruzDescubra uma variedade de pratos emocionantes com o guia surpreendente das melhores 50 melhores receitas de hambúrguer. Dentro deste livro de receitas, você aprenderá a fazer alguns dos mais deliciosos pratos de hambúrguer que irão rivalizar com alguns dos restaurantes de hambúrguer mais populares, como o McDonald's ou o Burger King; com a ajuda de mais de 50 receitas de hambúrgueres que impressionarão mesmo os mais seletos dos comedores, como um hambúrguer de guacamole, um hamburguer Caprese ou mesmo um cremosíssimo cheddar. O seguinte livro de receitas lhe dará algumas ideias novas e manterá a grelha acesa. Algumas são excelentes receitas para as crianças tentarem também. De amantes de carne para vegetarianos, há um hambúrguer neste livro de receitas para você! Então vamos ligar a grelha ou puxar a frigideira e vamos cozinhar!
Sea Robins, Triggerfish & Other Overlooked Seafood: The Complete Guide to Preparing and Serving Bycatch
by Matthew Pietsch James Fraioli Fabien CousteauToday, our oceans contain an abundance of delicious, underutilized, and lesser-known varieties of fish. Frequently, these unfamiliar species are pulled up when commercial fishermen are looking for something else. These non-targeted species—known as bycatch—are often dumped back into the ocean, dead or barely alive.What if we didn’t discard those perfectly edible fish? What if we introduced them to consumers looking for a change on the menu who care about where their seafood comes from? That’s what Sea Robins & Trigger Fish is all about—taking the pressure off heavily targeted species like swordfish and tuna and introducing home cooks and professional chefs to many new species being unloaded on today’s docks.Let’s celebrate these other fish in the sea by enjoying a bounty of mouthwatering recipes prepared by Chef Matthew Pietsch, owner of the celebrated Michigan restaurant Salt of the Earth. Pietsch’s vast culinary knowledge and skill demonstrated through his fun, straightforward approach, will guide seafood lovers every step of the way as he and James Beard award-winner James O. Fraioli encourage seafood consumers to support and promote those underutilized and under-appreciated fisheries while still enjoying quality seafood at an affordable price.
Modern Dietary Fat Intakes in Disease Promotion
by Ronald Ross Watson Sherma Zibadi Fabien De MeesterThe industrial and agricultural revolutions have dramatically changed our lifestyles including where we get foods and what we eat. Modern diets have moved away from a close association with historically beneficial foods and diets towards foods and diets with increased fats and contaminants and with much lower intakes of fruits and vegetables. Modern Dietary Fat Intakes in Disease Promotion focuses on the scientific evidence that define such risks in modern diets with the consequences of increased illness, cancer and disease. There is also an emphasis on methods to reverse negative components of modern diets for health improvement. The volume is divided into six sections. The first section focuses on the behavioral aspects of eating and is followed by sections on fats, obesity and cardiovascular disease and fats and cholesterol. The fourth section contains novel chapters on the potential for contaminants in fats and oils to increase risk of illnesses. The fifth section examines fat induced disease and ill-health. The sixth section looks at dietary and pharmaceutical approaches to modify fat-induced disease and ill-health. Each section contains chapters that address treatment options as well as prevention strategies. Modern Dietary Fat Intakes in Disease Promotion provides practical, data-driven resources based upon the totality of the evidence to help the reader understand both the basics as well as treatments and preventive strategies that are involved in balancing the fats in one's diet as well as within one's body.
Omega-6/3 Fatty Acids
by Ronald Ross Watson Sherma Zibadi Fabien De MeesterOver the last several years developing human research suggests that a component of omega-3 fatty acids, long chain ones, contribute particularly to health benefits. Omega-6/3 Fatty Acids: Functions, Sustainability Strategies and Perspectives focuses on developing information on this newly recognized key component. This volume uniquely, and for the first time, focuses on sustainability of natural sources of omega-3 fatty acids variants including long chain ones, and on ways to increase their use and availability to reduce major diseases. The authors review cardiovascular disease, neurological changes and mental health and other diseases like diabetes where long chain omega-3 fatty acids play protective roles from recent human trials. Each chapter evaluates developing information on the possible mechanistic role of long chain omega-3 fatty acids. After showing their requirement and involvement in health promotion there are reviews of various sources and ways to protect and promote them. Authors provide support for the benefits and sources of long chain omega-3 fatty acids and their increased dietary intake that reduce various physical and mental illnesses. Omega-6/3 Fatty Acids: Functions, Sustainability and Perspectives is a unique and important new volume that provides the latest data and reviews to physicians who need to assess serum omega-6/3 and fatty acids to help diagnose risks and change diets and to inform industry and the scientific community with reviews of research for actions including new studies and therapies.
Receitas: Dump Dinner! Pratos rápidos e fáceis para pessoas ocupadas
by Mike Stark Fabio AraujoDump Dinner! Pratos rápidos e fáceis para pessoas ocupadas Pouco tempo? Procurando por receitas que sejam rápidas e eficientes para fazer enquanto mantem o orçamento? Bem, você veio ao lugar certo! Você sempre quis receitas fáceis que podem ser feitas em poucos minutos? Bem, você está no lugar certo. Dump Dinners são uma forma popular de cozinhar onde você pega ingredientes e coloca-os em uma forma ou uma Slow Cooker e, em seguida, cozinha por um período de tempo. Eles são populares por causa da baixa manutenção que eles têm e eles não demoram muito para se preparar. Para aqueles que estão sempre em movimento, os Dump Dinners são uma ótima maneira de permitir que sua família tenha a comida que eles desejam sem muita dificuldade. Este livro lhe dará receitas fáceis de Dump Dinner que funcionam bem e você só precisa colocá-las na panela. Você não precisa ser um cozinheiro profissional para fazer essas receitas e você pode fazer essas receitas sem nenhum problemas. Você também pode pegar tudo preparado, assim você pode simplesmente colocá-los no na forma ou na Slow Cooker e então poderá ter um jantar perfeito para você. Faça isso e você terá tudo o que quiser sem nenhum atraso. Então o que você está esperando? Estas deliciosas refeições que são realmente gostosas de comer enquanto, ao mesmo tempo, economiza tempo e dinheiro durante a preparação estão a poucos minutos de distância. Dentro deste livro de receitas você encontrará 25 refeições saudáveis que irão satisfazer a sua família noite após noite. Esse livro de receita responderá a pergunta que você fez no dia do casamento: "O que vamos fazer com todas estas Slow Cookers ?". Este livro não só responderá a essa pergunta, mas irá fornecer refeições saudáveis e manter seu orçamento familiar no caminho certo!
Feasting Our Eyes: Food Films and Cultural Identity in the United States
by Fabio Parasecoli Laura LindenfeldBig Night (1996), Ratatouille (2007), and Julie and Julia (2009) are more than films about food—they serve a political purpose. In the kitchen, around the table, and in the dining room, these films use cooking and eating to explore such themes as ideological pluralism, ethnic and racial acceptance, gender equality, and class flexibility—but not as progressively as you might think. Feasting Our Eyes takes a second look at these and other modern American food films to emphasize their conventional approaches to nation, gender, race, sexuality, and social status. Devoured visually and emotionally, these films are particularly effective defenders of the status quo.Feasting Our Eyes looks at Hollywood films and independent cinema, documentaries and docufictions, from the 1990s to today and frankly assesses their commitment to racial diversity, tolerance, and liberal political ideas. Laura Lindenfeld and Fabio Parasecoli find women and people of color continue to be treated as objects of consumption even in these modern works and, despite their progressive veneer, American food films often mask a conservative politics that makes commercial success more likely. A major force in mainstream entertainment, American food films shape our sense of who belongs, who has a voice, and who has opportunities in American society. They facilitate the virtual consumption of traditional notions of identity and citizenship, reworking and reinforcing ingrained ideas of power.
Food (The MIT Press Essential Knowledge Series)
by Fabio ParasecoliA consumer's guide to the food system, from local to global: our part as citizens in the interconnected networks, institutions, and organizations that enable our food choices. Everybody eats. We may even consider ourselves experts on the topic, or at least Instagram experts. But are we aware that the shrimp in our freezer may be farmed and frozen in Vietnam, the grapes in our fruit bowl shipped from Chile, and the coffee in our coffee maker grown in Nicaragua, roasted in Germany, and distributed in Canada? Whether we know it or not, every time we shop for food, cook, and eat, we connect ourselves to complex supply networks, institutions, and organizations that enable our food choices. Even locavores may not know the whole story of the produce they buy at the farmers market. In this volume in the MIT Press Essential Knowledge series, food writer and scholar Fabio Parasecoli offers a consumer's guide to the food system, from local to global.Parasecoli describes a system made up of open-ended, shifting, and unstable networks rather than well-defined chains; considers healthy food and the contradictory advice about it consumers receive; discusses food waste and the implications for sustainability; explores food technologies (and “culinary luddism”); and examines hunger and food insecurity in both developing and developed countries. Parasecoli reminds us that we are not only consumers but also citizens, and as citizens we have more power to improve the food system than we do by our individual food choices.
Gastronativism: Food, Identity, Politics (Arts and Traditions of the Table: Perspectives on Culinary History)
by Fabio ParasecoliThe Italian political right is outraged by halal tortellini and a pork-free lasagna served at the Vatican. In India, Hindu fundamentalists organize attacks on Muslims who sell beef. European anti-immigrant politicians denounce couscous and kebabs. In an era of nationalist and exclusionary movements, food has become a potent symbol of identity. Why has eating become so politically charged—and can the emotions surrounding food be redirected in a healthier direction?Fabio Parasecoli identifies and defines the phenomenon of “gastronativism,” the ideological use of food to advance ideas about who belongs to a community and who does not. As globalization and neoliberalism have transformed food systems, people have responded by seeking to return to their roots. Many have embraced local ingredients and notions of cultural heritage, but this impulse can play into the hands of nationalist and xenophobic political projects. Such movements draw on the strong emotions connected with eating to stoke resentment and contempt for other people and cultures.Parasecoli emphasizes that gastronativism is a worldwide phenomenon, even as it often purports to oppose local aspects and consequences of globalization. He also explores how to channel pride in culinary traditions toward resisting transnational corporations, uplifting marginalized and oppressed groups, and assisting people left behind by globalization. Featuring a wide array of examples from all over the world, Gastronativism is a timely, incisive, and lively analysis of how and why food has become a powerful political tool.
Why We Love Beer: All You Need to Know About Beer History, Flavors, Types of Beer, and More
by Fabio Petroni Pietro Fontana Giovanni RuggieriIllustrated Guide to Beer Brewing CultureLearn about the origin of one of the world’s most beloved alcoholic drinks with Why We Love Beer. With a collection of beer history facts, recipes, and recommendations to choose from, you too can brew amazing drinks passed down from centuries of distilling experts.A beer-making book for hop lovers everywhere. So many people enjoy beer, but little do they know about the beer ingredients that go into their favorite drink. But what if you could understand how to make the types of beer that have influenced millions all over the world? Featuring recipes from beer capitals such as Belgium, Ireland, and the United States, Why We Love Beer explores the art of beer and brewing for you to try at home. With easy-to-follow instructions and exciting recommendations, you’ll be able to make and taste hops like you’ve never experienced before.Learn how to be a professional brewmaster. Everything you need to recreate iconic beer recipes is available in this impactful beer-making book, including facts to enhance your new skills. Dive into the brewing culture that has shaped the drink that we know and love today through informative beer history facts to take inspiration from. From the first hop garden to modern advances, you’ll not only find a new appreciation for international beer, but also enjoy a glass of delicious history.Inside Why We Love Beer, you’ll find:The science behind beer ingredients and how they impact your flavorsTypes of fermentation that work best for certain homebrew beerWhich brewing supplies and techniques to useRecommendations for the most delicious beer snacksBeautiful photos of beer ingredients, processes, and finished drinks to tryVivid beer photos to take inspiration fromIf you enjoyed books like Doctors and Distillers, Clanlands, or The Beer Lover’s Guide to Cider, then you’ll want to read Why We Love Beer.
Why We Love Coffee: Fun Facts, History, and Culture of the World's Most Popular Drink
by Fabio Petroni Giovanni Ruggieri Luigi OdelloA Brewer’s Coffee Culture GuideIf you’re looking to put your at-home barista skills to the test, this encyclopedic coffee recipe book is for you. By learning the origin of coffee and its evolution over the years, you’ll be brewing high-quality drinks from all over the world without having to leave your kitchen.From coffee beans to extraordinary flavors. Being hundreds of years old, coffee has influenced civilizations and inspired many makers to discover new recipes for millions to enjoy. Yet what if there was a way to experience the best natural coffee flavors in the world by making them yourself? Why We Love Coffee is a visual collection of coffee facts and recipes that not only teach you how to recreate beloved coffee blends, but taste them like a professional coffee enthusiast.Learn the language of coffee for amazing creations.Why We Love Coffee explores how coffee culture has experimented with different flavors and techniques over the years to create extraordinary drinks that millions of people enjoy today. Each chapter goes into the science of coffee ingredients and infusion, and how they can enhance your senses for the best tasting results. So, if you love home coffee and want to grow your tastes and skills beyond anything you’ve experienced before, this coffee book will transform you from a coffee lover to a flavor expert.Inside Why We Love Coffee, you’ll also learn:How the coffee capitals of the world grow and harvest their coffee beansEffective methods for roasting and grinding coffeeHow to detect coffee ingredients through color and aromaRecommendations for brewing equipmentRecipes for coffee appetizers and entreesSo, if you liked How to Make the Best Coffee at Home, The Home Cafe, or Baker Bettie’s Better Baking Book, then you’ll want to own Why We Love Coffee.
Food Quality, Safety and Technology
by Giuseppina P. P. Lima Fabio VianelloThe present book collects selected contributions from researchers working in the field of food science, and participating at the second spring school for "Food Quality, Safety and Technology," which was held in Botucatu (São Paulo, Brazil), from September 24th to 27th, 2012, at the Botucatu Campus of the Universidade Estadual Paulista "Julio Mesquita Filho" (UNESP). The goal of the conference was to provide a scientific forum covering large areas of agronomy, nutrition, food science and technology, veterinary and other areas related to food technology development. Teachers, professionals, graduate and post-graduate students in Food Science; Food and Agriculture Engineering; Veterinary, Science and Food Technology and related areas were addressed by providing an exchange of knowledge and technologies. The initiative aimed to establish uniform, globally recognized scientific principles on food safety and quality, which could be consistently applied to industry and production sectors and stakeholders, taking into account that effective food control systems are essential to protecting the health and safety of domestic consumers, to guaranteeing the safety and quality of foods entering international trade, and to ensuring that imported foods conform to national requirements.
Fabio's 30-Minute Italian: Over 100 Fabulous, Quick, and Easy Recipes
by Fabio Viviani“In this amazing book, Fabio shows you how to make delicious Italian dishes easily and quickly! It’s the next best thing to having him in your kitchen.” —Antonia Lofaso, Chef and Restaurateur of Scopa Italian Roots, The Local Peasant, Sycamore Tavern and Black Market Liquor BarDinner doesn’t have to be daunting. In half an hour or less you can cook up an Italian meal at home like a professional chef. In this case, just like Top Chef star Fabio Viviani. Infused with his warmth and humor, this book brings Fabio into your kitchen. If Fresh Fettuccini with Manila Clams and Spicy Sausages and Chicken Pizzaiola with Mozzarella and Pepperoni seem like recipes that are out of reach, think again. Fabio shows home chefs how to cook “Grandma Style” (that is, like an intuitive Italian), and even those on a tight schedule will soon be whipping up great dinners. The over 100 no-fail recipes include Mascarpone and Ricotta-Stuffed Peaches, 15-Minute Seafood Cioppino, and Salted Caramel Chocolate Cake. Fabio’s 30 Minute Italian provides lots of time saving tips, from freezing batches of herbs and dressing to making your own pasta dough in three minutes tops. Along the way, Fabio shares stories from his early life in Florence where he apprenticed at age five to his wheel-chair-bound and wooden-spoon-wielding great-grandmother to his American life cooking dinner for his wife and infant son in Chicago. Gorgeously illustrated throughout, and filled with his through-the-roof energy and charisma, Fabio’s 30 Minute Italian is guaranteed to make you enjoy your time in the kitchen—and the results!
Fabio's American Home Kitchen: More Than 125 Recipes With an Italian Accent
by Fabio VivianiFrom the home kitchen of chef, restaurateur and media personality Fabio Viviani, more than 125 recipes for his favorite American dishes, infused with his own special Italian flair. Chef Fabio Viviani may have been born and raised in Florence, Italy, where he perfected the classic Italian cooking that has made him famous, but he has embraced the food of his new home with a passion. In FABIO'S AMERICAN HOME KITCHEN, he shares the Italian-inflected recipes that he cooks for family and friends.Written in Fabio's charming voice, with easy-to-follow instructions and ingredients that can be found in any well-stocked supermarket, the book also includes suggested menus as well as lists of recipes ranging from quick and easy to make-ahead, family-friendly, good for a crowd, and entertaining. Beautifully illustrated with color photographs throughout, FABIO'S AMERICAN HOME KITCHEN is a book that home cooks will reach for again and again.
Fabio's Italian Kitchen
by Fabio VivianiWhen Fabio Viviani was growing up in a housing project in Florence, Italy, the center of his world was the kitchen, where his mother, grandmother, and especially his great-grandmother instilled in him a love for cooking and good food. Now he shares the best of Italian home cooking while telling the story of his hardscrabble childhood, his success as a chef in the United States, and the women in his family who inspired him. In more than 150 delicious recipes, Viviani takes us from his family home, where his great-grandmother taught him to make staples like Italian Apple Cake and Homemade Ricotta, to the kitchen of a local trattoria, where he honed his craft cooking restaurant favorites like Gnocchi and the Perfect Tiramisu, and then across Italy where he studied each region's finest recipes, from Piedmont's Braised Ossobuco to Emilia Romagna's Perfect Meat Sauce. A gorgeously illustrated cookbook, Fabio's Italian Kitchen is a celebration of food and family that brings all the joy, fun, and flair that Fabio Viviani embodies to your kitchen. Fabio Viviani was born in Florence, Italy, and became a sous chef at Il Pallaio, a trattoria in Firenze, at the age of sixteen. He now works as the owner and executive chef of Cafe Firenze, a renowned Italian restaurant in Ventura County, California, and Osteria Firenze, a Los Angeles Italian eatery. He has appeared on Top Chef (season five), Top Chef All Stars, and Life After Top Chef. From growing up in a Florentine housing project to charming millions on Top Chef, Italian chef Fabio Viviani blends his amazing personal story with his favorite recipes from his home country. Fabio shares the best of Italian home cooking while telling the story of his own, hardscrabble Italian childhood (and subsequent success upon arrival in US) and especially the women in his life mother and great grandmother who taught him to cook and inspired him. The book will feature photos and over 150 recipes with stories, including Viviani staples (Italian Apple Cake, 7 Flavors Meat), restaurant favorites (Gnocchi, the Perfect Tiramisu), and recipes from his travels and apprenticeships across different regions of Italy (Braised Ossobuco from Piedmont, the Perfect Meat Sauce from Emilia Romagna).
Historic Cookery: Authentic New Mexican Food
by Fabiola Cabeza de Baca GilbertThe classic collection of heirloom recipes featuring more than one hundred authentic dishes from New Mexico. Traditional New Mexican cuisine isn&’t the same as Mexican or Tex-Mex—instead, it&’s a unique fusion of various Native American, Mexican, Spanish, European, and even North American cowboy chuckwagon foods and cooking techniques. The more than one hundred authentic New Mexican dishes in Historic Cookery take you back to the old ways of preparing food, slow-cooked with flavor and just the right finishing touch. The chile sauces and meat, poultry, fish, cheese, egg, salad, soup, bread, sandwich, dessert, pastry, beverage, and other recipes will have you cooking just like your abuela. The first known published cookbook to focus on the distinctive dishes of this Southwestern state, Historic Cookery was written by Fabiola Cabeza de Baca Gilbert—a multilingual nutritionist who is also noted for inventing the U-shaped fried taco shell.
Coming Home to Sicily: Seasonal Harvests and Cooking from Case Vecchie
by Kate Winslow Fabrizia LanzaSet on one of the oldest and largest estates in Sicily, is Case Vecchie, where all the food is either sustainably grown or wild. Here you&’ll find the Anna Tasca Lanza Center for Sicilian Food and Culture, one of the most respected culinary sites in Europe. Now run by Anna&’s daughter, Fabrizia, the school&’s programming extends beyond cooking into food heritage and farming. Chefs and food professionals like Alice Waters, David Tanis, Jody Adams, and Emiko Davies return again and again to reacquaint themselves with farm-to-table Italian cooking. Curated by Fabrizia, Coming Home to Sicily celebrates the authentic flavors of Sicily, as well as the harmonious connection between land, producer, and food. The recipes include her family&’s renditions of traditional dishes, such as Frittata with Fava Beans, Eggplant Caponata, Mint and Garlic–Stuffed Swordfish, and Risotto with Green Cauliflower and Almonds, as well at-home versions of Sicily&’s famous street food, such as Panelle (chickpea fritters), Casatelle (ricotta-filled turnovers), and Cannoli. Filled with photographs that capture the beauty and abundance of the land, this captivating book will be your go-to for timeless dishes from one of the world&’s most beloved culinary regions.
The Food of Sicily: Recipes from a Sun-Drenched Culinary Crossroads
by Fabrizia LanzaIn this all-new cookbook from Fabrizia Lanza, one of the world&’s greatest food cultures is distilled in 75 recipes for the home cook, plus a loving tribute to its ingredients, passions, influences, and history Tucked away on an estate in the countryside south of Palermo is the Anna Tasca Lanza Cooking School, a unique center dedicated to preserving and sharing the great food culture of Sicily. The spirit of the school, now run by Fabrizia Lanza, the founder&’s daughter and scion of a renowned family of winemakers that goes back generations, is what makes Lanza&’s The Food of Sicily such a singular cookbook—not just a collection of recipes and techniques, but a vibrant and beautifully photographed profile of the land, the people, the history, and so much more. On every page, in every recipe and note, the author captures the distinct taste of Sicily. How the simplest antipasti, brightly seasoned with nothing but lemon or vinegar, open the appetite—like a classic Octopus Salad or dish of Sautéed Black Olives. The little fried somethings—like an arancine or panelle—are easy, welcome, and nourishing. The Fresh Cavatelli, Pasta with Eggplant and Tomatoes, Bucatini with Sardines and Wild Fennel, and the eye-opening Anelletti Timballo explain why Sicilians are the biggest pasta eaters in the world. Festive meat dishes—such as Lamb-Stuffed Pastry, an Easter staple, or Grilled Sausage with Bay Leaves and Onions—are festive because the moment it&’s holiday time, Sicilians everywhere head outside and fire up their grills. And for a people known for their passion for sweets, some famous Sicilian treats—Watermelon Pudding, Lemon Granita, Rolled Fig Cookies, and the pinnacle of desserts, the elaborate Sicilian Cake with Ricotta Cream and Marzipan. Along the way, the author delves into everything from cheese, couscous, and olives to Amaro and the importance of bitterness. Visitors to Sicily often sense it to be a place unlike anywhere else—lost in time and a little bit secretive. The Food of Sicily opens a bright window on it, celebrating this wonderful food culture while honoring everything that makes it special.
The Handbook of Ketogenic Diet
by Fabrizio P. CalderaroThe ketogenic diet is more popular than ever — for a reason! This form of nutrition turns our organism into a fat burning machine and at the same time fights the most common diseases such as arteriosclerosis, high blood pressure, diabetes mellitus, obesity and others in an impressive way. The fact that our organism is capable of ketogenesis has ensured the survival of our ancestors in evolutionary development. Therefore, ketosis must be understood as an absolutely physiological process. This book not only provides the reader with detailed background information, but also deals with the special features and scientific aspects of ketosis. It creates a complex understanding of the topic and facilitates the path to a comprehensive, independent and successful change in diet.