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Israel Eats
by Steven RothfeldStories, photos, and recipes from Israel&’s culinary scene—a fusion of flavors from around the world. After years of travels elsewhere, photographer Steven Rothfeld visited Israel for the first time, spending several months exploring the small country&’s vibrant food scene. The locals guided him from one great restaurant to another, and to growers and producers of fine foods as well. This book is a delicious compilation of stories and reflections, recipes, and stunning photographs of Israel&’s food culture today. From north to south, Tel Aviv to Jerusalem, chefs and food growers have branched out from a vast array of cultural influences and historic traditions to create fresh, contemporary fusions and flavors. Rothfeld&’s friend Nancy Silverton, a winner of the James Beard Foundation&’s Outstanding Chef Award, contributes ten dishes inspired by the delicious fusion styles that have become a hallmark of the Israeli culinary community. &“Learn about the cultural traditions underlying dishes like spiced lamb kabobs grilled on cinnamon sticks, beet puree with tahini and date syrup, a kumquat marmalade Rothfeld first tasted at an inn in the Golan Heights, and inventive variations on Israeli staples like cauliflower and eggplant.&”—St. Helena Star
Israeli Soul: Easy, Essential, Delicious
by Michael Solomonov Steven CookThe authors of the James Beard Award-winning Zahav &“mine the melting pot of Israel for the 70-year-old country&’s classic meals&” (Publishers Weekly, starred review). Co-owners of Philadelphia&’s acclaimed Zahav restaurant, Michael Solomonov and Steven Cook go straight to the food of the people—the great dishes that are the soul of Israeli cuisine. Usually served from tiny eateries, hole-in-the-wall restaurants, or market stalls, these specialties have passed from father to son or mother to daughter for generations. To find the best versions, the authors scoured bustling cities like Tel Aviv, Jerusalem, and Haifa, and sleepy towns on mountaintops. They visited bakeries, juice carts, beaches, even weddings. Their finds include meals in the hand like falafel and pita; juicy, grilled and roasted spice-rubbed meats; stuffed vegetables; a wealth of chopped vegetable salads; a five-minute fluffy hummus with more than two dozen toppings; pastries, ice creams, and shakes. Solomonov has perfected and adapted every recipe for the home kitchen. Each chapter weaves history with contemporary portrayals of the food. Striking photographs capture all its flavor and vitality, while step-by-step how-tos and closeups of finished dishes make everything simple and accessible. Praise for Zahav &“Solomonov&’s food is the genuine cooking that you find all over Israel . . . cooking that bursts with freshly ground spices and complex flavors, from char-edged kebabs to tahini-rich sauces, chewy grains, fresh herbs and rainbows of vegetable salatim, or small cold salads that are the vivid starting point of every meal.&”—The New York Times &“The pervasive feeling is one of warmth and commensality and celebration, family-style platters rather than perfect platings, a paean to off-the-cuff pleasures and raucous gatherings.&”—Eater
Issues and Challenges of Development
by Bikram Keshari PattanaikThis book presents a balanced and accessible introduction to the core issues and challenges of development. It covers the key aspects of development in contemporary times – its relationship with agriculture, industrialization and services, sustainable and inclusive development, issues of marginalization and women’s empowerment.This volume focuses on the uniquely multi-dimensional challenges faced by developing countries, which extend to the fields of economics, sociology, administration, politics and environment. The sectoral issues in development which comprise agriculture, industries and services sectors are useful subjects for enhancing economic growth and development of the nation-states.Replete with case studies of different countries juxtaposed with the Indian scenario, this book caters to student needs across various disciplines. It will be useful to undergraduate and postgraduate students, researchers and teachers of development studies, economics, sociology, political science and public administration. It will be equally useful for administration officials of the central and state governments, policymakers, non-governmental organization (NGO) staff and corporate sector functionaries dealing with corporate social responsibilities.
Istanbul & Beyond: Exploring the Diverse Cuisines of Turkey
by Robyn Eckhardt“[F]ascinating and tasty. . . . This collection will delight and inspire home cooks . . . looking to broaden their culinary horizons.” —Publishers WeeklyThe most extensive and lushly photographed Turkish cookbook to date, by two internationally acclaimed experts.Standing at the crossroads between the Mediterranean, the Middle East, and Asia, Turkey boasts astonishingly rich and diverse culinary traditions. Journalist Robyn Eckhardt and her husband, photographer David Hagerman, have spent almost twenty years discovering the country’s very best dishes. Now they take readers on an unforgettable epicurean adventure, beginning in Istanbul, home to one of the world’s great fusion cuisines. From there, they journey to the lesser-known provinces, opening a vivid world of flavors influenced by neighboring Syria, Iran, Iraq, Armenia, and Georgia. From village home cooks, community bakers, café chefs, farmers, and fishermen, they have assembled a broad, one-of-a-kind collection of authentic, easy-to-follow recipes: Stuffed Eggplant; Pillowy Fingerprint Flatbread; Pot-Roasted Chicken with Caramelized Onions; Stovetop Lamb Meatballs with Spice Butter; Artichoke Ragout with Peas and Favas; Green Olive Salad with Pomegranate Molasses; Apple and Raisin Hand Pies. Many of these have never before been published in English.“Superbly crafted . . . inspiring gallimaufry of stories told through the prism of food and culture.” —Andrew Zimmern, James Beard and Emmy Award winning chef and TV host“I was transported, informed, and made very hungry by the recipes, writing, and photographs in this lovely, generous book.” —Naomi Duguid, author of Taste of Persia: A Cook’s Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan “Loaded with culinary gems.” —Andrea Nguyen, author of Into the Vietnamese Kitchen and The Pho Cookbook
It Ain't Sauce, It's Gravy
by Steve MartoranoHas cooking ever saved a life? It definitely rescued Steve Martorano from the streets of South Philadelphia, and an almost certain end in jail ... or worse. Raised on Gram's meatballs and Mom's macaroni, Martorano learned at an early age that full-flavored food made with loving hands was the only food worth eating. And, by the way, that's macaroni and gravy, not pasta and sauce, cuz. That's just the way it is in Martorano's world. When it seemed like the only future for a kid from the neighborhood was to drive a truck or join the mob, it was this passion for food that inspired Martorano to reach for more and start his first "restaurant"--selling homemade sandwiches he prepared in his mother's basement. These sandwiches, served up with a side of Steve's personality, turned out to be the recipe for success and started Martorano in the restaurant business. Eighteen years after opening the incredibly popular Cafe Martorano in Fort Lauderdale, Florida, Martorano now runs a total of four successful restaurants in Florida and Las Vegas, and has built a devoted and ever-growing clientele--including a bevy of celebrities--who are more than willing to wait hours for a table. In this personal, funny, delectable cookbook, the self-proclaimed "heavyweight champ of Italian-American cooking" offers us a wide range of the dishes that have made his restaurants so popular. Among the book's seventy-eight recipes, you'll find tried-and-true favorites like Martorano Meatballs, Fresh Mozzarella, Stuffed Hot Peppers, and Fried Galamad Red (known as calamari outside Philly), as well as newer fare like Grilled Octopus, Rice Balls, and Sunday Pork Gravy with Rigatoni (featuring braised pigs' feet). And don't worry--Martorano doesn't skip the cocktails or dessert! Expect to indulge in Peanut Butter Cake with Peanut Butter Zabaglione, Cannoli Cream, Tuscan Lemonade, and Sicilian Mules. Steve Martorano's It Ain't Sauce, It's Gravy delivers all the staples of delicious neighborhood-style comfort food, served up in the author's one-of-a-kind, deliciously fun-loving style.From the Hardcover edition.
It All Begins with Food: Over 120 Delicious Recipes for Clean Eating and Healthy Living
by Leah Garrad-ColeFrom Leah Garrad-Cole, founder of the prominent Love Child Organics brand of baby and children's foods, comes an all-occasions first book of recipes and parent-tested advice on how to feed your children wholesome and delicious foods that the entire family will enjoy.It All Begins With Food. That's the Love Child Organics motto, a philosophy that was born of the desire to provide delicious and nutritious foods for babies and children and to encourage a lifelong love of healthy eating. Leah Garrad-Cole's cookbook expands on this mission, providing simple-to-make, healthy recipes for everything from baby foods to baked goods, and finger foods to family meals. You'll find inspiration for preparing the everyday essentials--breakfast, lunch, and dinner--and innovative ways to create healthier versions of processed foods and celebratory treats for special occasions, as well as tips on stocking your pantry so you're ready for anything. Leah's own experiences as a mother and special education teacher have taught her how and what kids like to eat best. With an unwavering focus on replacing ingredients that have little nutritional value with ones that are nutritionally dense, the book includes a range of delicious recipes, from Cheesy Veggie Mash, Roasted Sweet Potato Fries, Mini Baked Frittatas, and Chunky Chicken Noodle and Superfood Soup, to Overnight Strawberry Cocoa Oatmeal, Omega Monkey Milkshake, and Raspberry Vanilla Heart Cookies. Leah also provides recipes for supermarket favorites, like Cheesy Little Crackers, allowing families to consume homemade versions of everyday staples without having to spend too much time in the kitchen. Her adaptable, easy-going recipes and tips will be invaluable to anyone with young children. Packed with vibrant photography, up-to-date information, and practical advice on how to encourage healthy family eating, this book will quickly become a go-to guide for cooking with love: of food and family.From the Trade Paperback edition.
It Cannoli Be Murder (Italian Chef Mysteries #2)
by Catherine BrunsIt's time to serve some just desserts...Six months after her husband's death, Tessa Esposito is hoping to drum up reservations for her restaurant's grand opening. And since a signing with bestselling author, Preston Rigotta, is sure to draw a crowd, Tessa agrees to cater her cousin's bookstore event—whipping up some of her famous Italian desserts. But the event soon takes a sour turn when Preston's publicist, an old high school rival, arrives and begins to whisk up their old grudges.That night, a fight breaks out in front of the crowd, and it becomes clear there's bad blood in Harvest Park. And when the publicist is found dead on the bookstore floor the next morning, a stray cannolo at her side, Tessa knows who will be framed as the prime suspect.To clear both her cousin's and her own name, Tessa must investigate the murder. But Preston's publicist has many secrets to hide, and in the end, the truth is bittersweet...The second book in the Italian Chef Cozy Mystery series!
It Happened on Sweet Street
by Caroline Adderson Stephane JorischCakes, cookies or pie? A rivalry among local bakers is the basis for this deliciously sweet, off-the-wall picture book.Monsieur Oliphant's cake shop, the only bakery game in town, has long had customers lining up outside its door for Oliphant's delicious jelly rolls and marvelous wedding cakes . . . until the day cookie concocter Mademoiselle Fée takes over the old shoemaker's shop. And it isn't long before the divine piemaker Madame Clotilde soon moves into the old bric-a-brac shop. Three different bakers all trying to outclass one another means their little cul-de-sac is packed with customers every day and night, so, one morning, when everyone is bumpling and jostling each other with their cakes, cookies and pies, a food disaster -- a massacre of cream, a devastation of crumbs -- is inevitable! Only one little girl has the drive (or appetite?) to find a solution, but can it last? This madcap tale of frenzied cooks and zany eats (and one very lucky town) will delight readers with a sweet tooth of any age!
It Happens in Louisiana: Peculiar Tales, Traditions & Recipes from the Bayou
by Sam IrwinOnly in the Bayou State do Louisianans travel door to door on horseback collecting gumbo ingredients for Mardi Gras gatherings. Residents compete in egg pâquer contests to see who can crack their opponent's Easter egg first. Louisiana is a place where frequent collisions with natural disasters can inspire a drink like Pat O'Brien's famous hurricane. And the state's history is filled with colorful figures like Governor Earl K. Long, whose wife committed him to a mental institution--only for him to use his political pull to inspire his own release. Elsewhere these accounts may seem odd or farfetched, but it all happens in Louisiana. Join author Sam Irwin as he details these intriguing Pelican State stories with pithy observations, humorous asides and droll determinations.
It Must've Been Something I Ate: The Return of the Man Who Ate Everything
by Jeffrey SteingartenJeffrey Steingarten's first book, THE MAN WHO ATE EVERYTHING, was an instant classic. Nigella Lawson said, 'I have yet to meet anyone who hasn't adored this book once they've read it. ' Now he has done it again. In this stunning collection of provocative, witty and erudite food essays, Jeffrey Steingarten continues his quest for the perfect meal. He chews over the supreme hors d'oeuvres recipe, embarks on an epic hunt for bluefish tuna, and, in 'The Man Who Cooked for his Dog', responds to baleful looks from his golden retriever by cooking him dishes of braised short ribs. As ever, it's a gloriously diverse menu from the man who has dedicated his life to searching out the ultimate in food experiences - at considerable expense to his waistline - for your reading pleasure. Read it and eat!
It Seemed like a Good Idea at the Time: My Adventures in Life and Food
by Moira HodgsonThe daughter of a British Foreign Service officer, Moira Hodgson spent her childhood in many a strange and exotic land. She discovered American food in Saigon, ate wild boar in Berlin, and learned how to prepare potatoes from her eccentric Irish grandmother. Today, Hodgson has a well-deserved reputation as a discerning critic whose columns in the New York Observer were devoured by dedicated food lovers for two decades. A delightful memoir of meals from around the world--complete with recipes--It Seemed Like a Good Idea at the Time reflects Hodgson's talent for connecting her love of food and travel with the people and places in her life. Whether she's dining on Moroccan mechoui, a whole lamb baked for a day over coals, or struggling to entertain in a tiny Greenwich Village apartment, her reminiscences are always a treat.
It Starts with Fruit: Simple Techniques and Delicious Recipes for Jams, Marmalades, and Preserves
by Jordan ChampagneFinalist for the 2021 IACP Best Cookbook Award Jam making gets a bad rap for being highly technical, complicated, messy, hot, and sticky; but preserving fruit can be simple and easy.Jordan Champagne unlocks the secrets of mouthwatering fruit sauces and butters, delicious whole-fruit preserves, and fresh-tasting jams and marmalades from the comfort of your home kitchen.It Starts with Fruit features 73 recipes total: master recipes for each type of preserve, followed by recipes for jams, marmalade, juices, syrups, shrubs, whole fruit preserves, butters, pie fillings, and dried fruits, plus a final chapter on baking with preserves. • Great for home cooks who want an easy and approachable guide to making jams and other fruit-based preserves• Jordan's gentle and encouraging methods will guide you through the process of making incredible fruit preserves using seasonal produce.• Learn inventive techniques that are more flavorful and less complicated than traditional methods—with less sugar, too!Jordan Champagne, author and cofounder of Happy Girl Kitchen, learned how to make jam while working on a farm, trying to use up fruits and vegetables that would otherwise go to waste. Now it's your turn to learn.Recipes include Raspberry Lemon Jam, Pink Grapefruit Marmalade, Honeyed Apricots, and Peach Rosemary Syrup, as well as baking recipes to turn your fabulous preserves into Thumbprint Cookies, Jam Bars, Fruit Cobbler, and Homemade Toaster Pastries. • A must-have for anyone who wants to learn about making jam and other preserves, likes experimenting in the kitchen, or enjoys DIY projects• Approachable for first-timers who feel intimidated by jam-making• Perfect for those who loved The Noma Guide to Fermentation by René Redzepi & David Zilber, The Blue Chair Jam Cookbook by Rachel Saunders, and Preserving by the Pint by Marisa McClellan
It Takes Grit: The Go-To Guide to Level Up Your LifeStrengthen, Energize, Elevate, and Conquer
by Rebecca LouiseReady to transform your body and mind into the healthiest, happiest you? You're going to need enthusiasm, an open mind, and a good deal of grit. In It Takes Grit, fitness expert and mindset coach Rebecca Louise shares a practical no-BS guide to take your workouts, health, and motivation to the next level—along with a 30-day challenge to kick-start your results. Through her ultrapopular YouTube channel and social media, Rebecca Louise has helped millions of people improve their mindset and achieve their wellness goals. Rebecca knows what it's like to feel lost, unable to find the right career, live broke, go through a divorce, and struggle with a negative relationship with food. It wasn't until she changed her mindset and started to master high-performance habits that she truly found her way to a career she loved and a healthy lifestyle. Now, in It Takes Grit, Rebecca shares her tried-and-true tools to lock onto your purpose, uncover your inner grit, and get in the right mindset to go after your goals. She shares: Her 10-step guide to getting results in all areas of your life An action plan to get started, no matter where you are right now Tips to create a meal plan and training routine you can stick to forever How to get and stay motivated no matter what life throws at you Interactive tasks after each chapter to master your daily habits Rebecca also shares her 30-day targeted daily workout program (with bonus online workout videos), to make sure you're never overworking your body, recipes for every meal, and daily tasks that will help you get to the next level. It Takes Grit will give you the tools needed to take control of your health and happiness.
It Takes Guts
by Ashleigh VanhoutenFood (and life) is all about perspective: having an open mind and an adventurous spirit can take you to wonderful places you’d never experience otherwise. From health and nutrition writer, podcast host, and self-proclaimed health nerd Ashleigh VanHouten comes this entertaining and user-friendly guide to enjoying some of the more adventurous parts of the animal, as well as understanding the value of whole-animal cooking. Enjoy 75 delicious and uncomplicated recipes sourced from an enthusiastic advocate of nose-to-tail, ancestrally inspired eating who does not have a background in cooking or organ meats—so if she can do it, so can you! Ashleigh has also enlisted the help of some of her chef friends who are known for their beautiful preparations of nose-to-tail dishes to ensure that her recipes nourish and satisfy both your body and your palate. There are many great reasons to adopt a truly whole-animal, nose-to-tail approach to eating. It Takes Guts: A Meat-Eater's Guide to Eating Offal with over 75 Healthy and Delicious Nose-to-Tail Recipes is more than a cookbook: it’s about education and understanding that the way we eat is important. Our choices matter, and we should seek to know why a particular food is beneficial for us, the ecosystem, and the animals, and how our food choices fit into the larger food industry and community in which we are a part. Through interviews with experts, more than a few hilarious and thoughtful anecdotes, and of course, delicious recipes, you’ll learn the cultural, environmental, and health benefits of adding a little “variety meat” to your diet. As the saying goes, the way you do anything is the way you do everything. So let’s all approach our plates, and our lives, with a sense of adventure and enthusiasm! In this book, you will find An entertaining introduction into the “offal” world of organ meats, and why it’s more delicious (and less scary) than you may think A breakdown of the healthiest and tastiest organ meats, from heart, liver, and kidney to tongue, bone marrow, and blood! An interview with a butcher on how to source the best organ meats, including what to look for and ask about 75 delicious, fun, and easy recipes that you don’t have to be a chef to prepare Plenty of background and personal anecdotes about specific recipes: where they come from, why they’re special, and why you should add them to your meal plan! A number of contributed recipes from respected chefs, recipe developers, and fellow health nerds, including the Ben Greenfield family, Beth Lipton, and Tania Teschke From the author: “I encourage, whenever I can, a little adventure when you eat. One bite of something new won’t hurt you, and it just might open up a whole new world of pleasure and health. By eating nose-to-tail, we’re also honoring and respecting the animals who sacrificed for our dinner plates by ensuring none of it is wasted.”
It Was Me All Along
by Andie MitchellA yet heartbreakingly honest, endearing memoir of incredible weight loss by a young food blogger who battles body image issues and overcomes food addiction to find self-acceptance. All her life, Andie Mitchell had eaten lustily and mindlessly. Food was her babysitter, her best friend, her confidant, and it provided a refuge from her fractured family. But when she stepped on the scale on her twentieth birthday and it registered a shocking 268 pounds, she knew she had to change the way she thought about food and herself; that her life was at stake. It Was Me All Along takes Andie from working class Boston to the romantic streets of Rome, from morbidly obese to half her size, from seeking comfort in anything that came cream-filled and two-to-a-pack to finding balance in exquisite (but modest) bowls of handmade pasta. This story is about much more than a woman who loves food and abhors her body. It is about someone who made changes when her situation seemed too far gone and how she discovered balance in an off-kilter world. More than anything, though, it is the story of her finding beauty in acceptance and learning to love all parts of herself.
Italian American: Red Sauce Classics and New Essentials: A Cookbook
by Angie Rito Scott TacinelliReimagine Italian-American cooking, with more than 125 recipes rich with flavor and nostalgia from the celebrated husband-and-wife chef team of Michelin-starred Don Angie in New York City.NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY TASTE OF HOME • &“Every bit of warmth and hospitality that you feel when you walk into Don Angie pours out of every page of this magical book.&”—Michael SymonThe words &“red sauce&” alone conjure images of an Italian-American table full of antipasti, both hot and cold, whisked off to make room for decadent baked pastas topped with molten cheese, all before a procession of chicken parm or pork chops all pizzaiola—and we haven&’t even gotten to dessert. It&’s old-school cooking beloved by many and imbued with a deep sense of family.In Italian American, Angie Rito and Scott Tacinelli, the chefs of critically acclaimed Don Angie in New York City&’s West Village, reinvigorate the genre with a modern point of view that proudly straddles the line between Italian and American. They present family classics passed down through generations side-by-side with creative spins and riffs inspired by influences both old and new. These comforting dishes feel familiar but are far from expected, including their signature pinwheel lasagna, ribs glazed with orange and Campari, saucy shrimp parm meatballs, and a cheesy, bubbling gratin of broccoli rabe and sharp provolone.Full of family history and recipes that will inspire a new generation, Italian American provides an essential, spirited introduction to an unforgettable way of cooking.
Italian American Forever: Classic Recipes for Everything You Want to Eat: A Cookbook
by Alex Guarnaschelli120 go-to Italian American favorites for all the red-sauced, pan-fried, crispy-cornered, baked-until-bubbly comforting classics you&’ll want to eat every night. Food Network star Alex Guarnaschelli may be a French-trained chef, an Iron Chef, and a short-order-chef to her daughter, Ava, but at her core, she&’s an Italian American home cook. Her mom&’s heritage was Sicilian and her dad&’s people were from Bari; she pledged allegiance to her father&’s marinara on weekdays and to her mom&’s on the weekend and grew up eating at many of the red-checked-tablecloth trattorias throughout New York City. She still stops in to chitchat with the shop owners in Little Italy, where she buys the milkiest fresh mozz, the most thinly sliced prosciutto, and the crunchiest biscotti. These are the recipes that are favorites for so many of us, whether your family is from Italy or not. From Fettuccine Alfredo, Whole Chicken alla Diavola, and Carmella Soprano&’s Lasagna (yes, that Carmella Soprano) to Stuffed Artichokes so big and bursting that they&’re a main course unto themselves, these 120 recipes and 115 stunning photos are a celebration of garlic and tomatoes, Parmesan, pesto, and all the meatballs, sausages, and tiramisu in between. There are both simple weeknight suppers and slowly simmered Sunday sauces, and they represent the food we make to celebrate, commiserate, and just to be—it&’s Italian, it&’s American, it&’s all of us.
The Italian American Table: Food, Family, and Community in New York City
by Simone CinottoBest Food Book of 2014 by The Atlantic Looking at the historic Italian American community of East Harlem in the 1920s and 30s, Simone Cinotto recreates the bustling world of Italian life in New York City and demonstrates how food was at the center of the lives of immigrants and their children. From generational conflicts resolved around the family table to a vibrant food-based economy of ethnic producers, importers, and restaurateurs, food was essential to the creation of an Italian American identity. Italian American foods offered not only sustenance but also powerful narratives of community and difference, tradition and innovation as immigrants made their way through a city divided by class conflict, ethnic hostility, and racialized inequalities. Drawing on a vast array of resources including fascinating, rarely explored primary documents and fresh approaches in the study of consumer culture, Cinotto argues that Italian immigrants created a distinctive culture of food as a symbolic response to the needs of immigrant life, from the struggle for personal and group identity to the pursuit of social and economic power. Adding a transnational dimension to the study of Italian American foodways, Cinotto recasts Italian American food culture as an American "invention" resonant with traces of tradition.
Italian American Women, Food, and Identity: Stories at the Table
by Carol Dottolo Andrea L. DottoloThis book is about Italian American women, food, identity, and our stories at the table. This mother-daughter research team explores how Italian American working-class women from Syracuse, New York use food as a symbol and vehicle which carries multiple meanings. In these narratives, food represents home, loss, and longing. Food also stands in for race, class, gender, sexuality, immigration, region, place, and space. The authors highlight how food is about family and tradition, as well as choice and change. These women's narratives reveal that food is related to celebration, love, power, and shame. As this study centers on the intergenerational transmission of culture, the authors' relationship mirrors these questions as they contend with their similar and disparate experiences and relationships with Italian American identity and food. The authors use the "recipe" as a conversational bridge to elicit narratives about identity and the self. They also encourage readers to listen closely to the stories at their own tables to consider how recipes and food are a way for us to claim who we are, who we think we are, who we want to be, and who we are not.
Italian Artisanal Gelato According to Donata Panciera: Manual for gelato makers, confectioners, cooks and enthusiasts
by Donata PancieraThis volume is the indispensable and trusty friend of gelato makers that helps them to create and make gelato of excellence. The technique explained is a schematic and simple manner takes into account both the products and the places where gelato makers may be working. The 130 recipes are a panorama of top quality artisanal gelato.
The Italian Baker, Revised: The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies
by Carol Field Ed AndersonWho can resist bruschetta rubbed with garlic and drizzled with olive oil, almond-studded biscotti dipped in coffee or wine, and, of course, a thin-crusted pizza with fresh, sweet tomatoes and tangy mozzarella? These Italian classics that Americans know and love are just the beginning; there are a wealth of other equally delicious breads and sweets waiting to be discovered. In this groundbreaking classic--now thoroughly updated for today's modern kitchen--Carol Field introduces artisanal doughs and techniques used by generations of Italian bakers. Every city and hill town has its own unique baking traditions, and Field spent more than two years traversing Italy to capture the regional and local specialties, adapting them through rigorous testing in her own kitchen. Field's authentic recipes are a revelation for anyone seeking the true Italian experience. Here's a chance to make golden Altamura bread from Puglia, chewy porous loaves from Como, rosemary bread sprinkled with coarse sea salt, dark ryes from the north, simple breads studded with toasted walnuts, succulent fig bread, and Sicilian loaves topped with sesame seeds. The Italian Baker is the only comprehensive book, in English or Italian, to cover the entire range of Italian baking, from breadsticks and cornetti to focaccia, tarts, cakes, and pastries. There is even a chapter on using leftover bread--with recipes ranging from hearty Tuscan bread soup to a cinnamon and lemon-scented bread pudding. Winner of the International Association of Culinary Professionals Award for best baking book, The Italian Baker was also named to the James Beard Baker's Dozen list of thirteen indispensable baking books of all time. It has inspired countless professionals and home cooks alike. This latest edition, updated for a new generation of home bakers, has added four-color photography throughout, plus new recipes, ingredients and equipment sections, source guides, and weights. One of the most revered baking books of all time, The Italian Baker is a landmark work that continues to be a must for every serious baker.
Italian Cookbook: Famous Italian Recipes That Satisfy: Baking, Pizza, Pasta, Lasagna, Chicken Parmesan, Meatballs, Desserts, Cannoli, Tiramisu, Gelato and More
by Mario MazzoWant to make: Pizza, Lasagna, Chicken Parmesan, Tiramisu, Rainbow Cookies, plus other food and desserts? They're all in here. You've clicked on right book. There's even some pizza stories, trivia, and tips with secrets for making the best food ever! DID YOU KNOW? Most Italian cookbooks don't have this complete list of famous recipes. That's depressing isn't it? And that's why I wrote this book! Don't believe me? I'll prove it. Look inside at the table of contents of this book + compare it to other similar books. All recipes in this book are Italian-American Classics. So don't be fooled by other wannabe Italian cookbooks out there claiming to be Italian. The proof is in the quality of the food and easy to follow directions.
The Italian Cookbook for Beginners: Over 100 Classic Recipes with Everyday Ingredients
by Salinas PressItalian food is the ultimate comforting homemade cuisine. Full of rich, robust flavors, enticing aromas, and exuberant colors, Italian cuisine is a celebration of love for both food and family. With The Italian Cookbook for Beginners, you won't need to travel far and wide to enjoy the authentic flavors of Italy. Offering over 100 classic recipes, The Italian Cookbook for Beginners will show you how to cook like an Italian mama, using affordable everyday ingredients from your local grocery store. The Italian Cookbook for Beginners offers simple, delicious Italian recipes that bring the hearty flavors of Italy into your home. The Italian Cookbook for Beginners will show you how to easily create your own classic Italian cuisine, with: 105 authentic Italian Cookbook recipes that use affordable, easy-to-find ingredients Simple Italian Cookbook versions of your favorites, such as homemade pizza, Eggplant Parmigiana, and Italian-style pork chops 4 basic sauces to liven up any dish Tips on buying fresh fish and matching sauces with pastas from the editors of The Italian Cookbook Guide to planning a complete Italian meal using The Italian Cookbook You don't need fancy techniques, hard-to-find ingredients, or specialized tools to create mouthwatering Italian dishes; all you need is The Italian Cookbook for Beginners and a desire to mangia!
The Italian Cookery Course
by Katie Caldesi Giancarlo Caldesi'This book is not only a fascinating read, teaching you about the regions of Italy, but is also full of things that you really do want to cook.' - Thomasina Miers, The TimesIn this now iconic staple of Italian cookery, Katie Caldesi collates hundreds of recipes from across the country, from the mountainous north to the sun-drenched Mediterranean in the south. Her collection of recipes, techniques and ingredients, collected from homecooks and trattoria chefs from every region, result in a unique and comprehensive compendium of Italian food.The Italian Cookery Course will guide you through the vast collection of famous recipes and lesser-known regional dishes, with clear instruction on how to replicate them at home. The book is broken down into straightforward chapters including 'Meat', 'Fish', 'Dolci' and 'Cheese'. Each chapter contains 'masterclasses' on technique, revealing the practical secrets of Italian cooking and giving the reader new confidence in the kitchen. All this is interwoven with fascinating narration about the culinary influences that have created this wonderful cuisine.
Italian Cooking 101: Master Italian Cooking with 101 Great Recipes (101 Recipes)
by Kate DeVivoExplore the rich tradition of Italian cooking with this complete guide featuring tips, techniques, and 101 recipes for pastas, risottos, seafood, and more.Italian Cooking 101 features delicious, diverse, and accessible recipes, all of which have been thoroughly kitchen tested. It is both a cookbook and a comprehensive reference guide covering everything you need to know about homestyle Italian cuisine, from the various culinary regions to grocery and pantry tips. Its practical layout makes it easy to use, with measures calculated in both traditional and metric quantities.Full of mouthwatering photographs, Italian Cooking 101 starts off with a detailed introduction that covers kitchen basics and offers plenty of helpful tips. The 101 featured recipes cover everything from appetizers to desserts with plenty of meat, poultry, and fish dishes, as well as soups, stews, pizzas and more—all with straightforward instructions. The 101 series is perfect both for beginners and more experienced cooks looking to broaden their kitchen horizons.