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Un'avventura nel mondo della cucina
by Tizziani Carlo Sergio Casado RodríguezSituazioni ed esperienze meturate nel mondo della cucina, viaggiando in diverse città europee. Il mondo della ristorazione visto da dentro con prospettiva autobiografica.
The Unbeatable Bread
by Lyn Littlefield HoopesThe aroma of a special bread subdues the effects of a harsh winter and draws people and animals to unite in a fabulous feast.
Unbelievably Gluten-Free: 128 Delicious Recipes: Dinner Dishes You Never Thought You'd Be Able to Eat Again
by Anne ByrnUnbelievably gluten-free pizza! Unbelievably gluten-free fried chicken! Unbelievably gluten-free pasta! Plus breads, dumplings, fritters, pies, cakes, puddings, and more. For the 30 million Americans who have an allergy or sensitivity to gluten—and their families, who want to reclaim the dinner experience of everyone eating the same thing—Anne Byrn creates 125 amazing dishes where the gluten is gone, and never missed.Author also of The Cake Mix Doctor Bakes Gluten-Free, and other cookbooks, Anne Byrn knows how to deliver incredible flavors. She replaces wheat, barley, and rye with gluten-free ingredients and employs creative techniques for achieving flawless textures and consistencies. These are recipes that taste as good—not almost as good—as they should: Tomato Panzanella Salad. Baked French Onion Soup. Spaghetti Carbonara. Grilled Chicken and Pesto Pizza. The Best GF Meat Loaf. Plus dessert: Warm Lemon Pudding Cake, Gluten- Free Red Velvet Cake, Fresh Orange Cupcakes, Old-Fashioned Peach and Blueberry Cobbler, and Gluten-Free Saucepan Brownies.Includes how to convert favorite recipes and tips for eating gluten-free on a budget.
Unbelievably Vegan: 100+ Life-Changing, Plant-Based Recipes: A Cookbook
by Charity Morgan100+ big, bold, sock-you-sideways plant-based vegan recipes from the breakout star of The Game Changers&“Charity is taking a practical approach to a plant-based diet. . . . She provides support and encouragement as she guides you through this exploration.&”—Venus Williams, from the forewordONE OF DELISH&’S MOST ANTICIPATED COOKBOOKS OF 2022Whether you&’re new to plant-based eating or already a convert, when you cook vegan with Charity Morgan, private chef to elite athletes and rock stars, you may be leaving out the meat, dairy, and eggs, but you won&’t be missing out on the flavor and indulgence of all your favorite comfort foods. In her highly anticipated first cookbook, Charity lays out a plan for anyone who wants to eat less meat—whether they are looking to go completely vegan or just be a little bit more meat-free. Pulling inspiration from her Puerto Rican and Creole heritage as well as from the American South, where she lives with her family, Charity&’s recipes are full of flavor. Think Smoky Jambalaya; hearty Jerk-Spiced Lentils with Coconut Rice & Mango Salsa; Jalapeño-Bae&’con Corn Cakes with Chili-Lime Maple Syrup; and a molten, decadent Salted Caramel Apple Crisp. Unbelievably Vegan offers more than 100 recipes for living a meat-free life without giving up your favorite comfort foods. Charity guides readers on how to use oyster mushrooms to stand in for chicken and how to spice walnuts to taste like chorizo! She proves that vegan food can be fun, filling, healthy, and above all else unbelievably delicious.
Uncertain Tastes: Memory, Ambivalence, and the Politics of Eating in Samburu, Northern Kenya
by Jon HoltzmanThis richly drawn ethnography of Samburu cattle herders in northern Kenya examines the effects of an epochal shift in their basic diet from a regimen of milk, meat, and blood to one of purchased agricultural products.
The Uncertainty Mindset: Innovation Insights from the Frontiers of Food
by Vaughn TanInnovation is how businesses stay ahead of the competition and adapt to market conditions that change in unpredictable and uncertain ways. In the first decade of the twenty-first century, high-end cuisine underwent a profound transformation. Once an industry that prioritized consistency and reliability, it turned into one where constant change was a competitive necessity. A top restaurant’s reputation and success have become so closely bound up with its ability to innovate that a new organizational form, the culinary research and development team, has emerged. The best of these R&D teams continually expand the frontiers of food—they invent a constant stream of new dishes, new cooking processes and methods, and even new ways of experiencing food. How do they achieve this nonstop novelty? And what can culinary research and development teach us about how organizations innovate?Vaughn Tan opens up the black box of elite culinary R&D to provide essential insights. Drawing on years of unprecedented access to the best and most influential culinary R&D teams in the world, he reveals how they exemplify what he calls the uncertainty mindset. Such a mindset intentionally incorporates uncertainty into organization design rather than simply trying to reduce risk. It changes how organizations hire, set goals, and motivate team members and leads organizations to work in highly unconventional ways. A revelatory look at the R&D kitchen, The Uncertainty Mindset upends conventional wisdom about how to organize for innovation and offers practical insights for businesses trying to become innovative and adaptable.
Uncle Bubba's Savannah Seafood: More than 100 Down-Home Southern Recipes for Good Food and Good Times
by Earl HiersPeople travel from far and wide to taste the fresh and delicious seafood served at Uncle Bubba's Oyster House in Savannah, but now you can stay home and let chef and owner Earl “Bubba” Hiers treat you to his famous Southern hospitality. His first-ever cookbook tells you how to prepare both the dishes that made his restaurant famous and the home cooking that he and his older sister, Food Network star Paula Deen, grew up eating in their Granny Paul's kitchen.Learn how to make finger-lickin' Dixieland favorites like Low Country Boil, Lip-Smackin'-Good Chicken Casserole, Salmon and Grits, and Oyster Stew. Right off the restaurants menu are dishes like BBQ Shrimp, Gumbo, and Shrimp and Grits. And because good cooking seems to run in Bubba's family, recipes like Raised Biscuits, Kathy's Dig Deep salad, and Cheesy Squash Casserole come straight from the recipe boxes in the authentic Southern kitchens of Bubba's grannies, aunts, and friends. Desserts are Bubba's favorite, and there's no shortage. Try Aunt Glennis's version of the classic Dixie staple, Red Velvet Cake, or the Lemon Cheese Cake, which true Southerners know is not a cheesecake at all. There's also Chocolate Almond Pie, Butterscotch Pound Cake, Bourbon Chocolate Pecan Pie, and three recipes for truly scrumptious desserts that are Paula's gift to her baby brother. Plus, along with the recipes, you'll get family stories and photographs that bring Bubba and Paula's Georgia childhood to life. Like his restaurant, Bubba's recipes are casual—perfect for summer cookouts and picnics where paper napkins and plastic forks are just fine, and the card playing and story swapping begins when the Chargrilled Oysters are put on the table, and doesn't end until long after the last bite of Georgia Peach Cake is cleaned from the plate. Soon, just like Bubba, you'll be spending long afternoons around the grill, bragging on your barbecue and waiting for the Beer Rolls to come out of the oven.
Uncle John's City Garden
by Bernette FordHow does this city garden grow? With help from L&’il Sissy and her siblings--and love, love, love! A celebration of nature, family, and food.Visiting the city from her home in the suburbs, an African American girl sees how a few packets of seeds, some helping hands, and hard work transform an empty lot in a housing project into a magical place where vegetables grow and family gathers. It&’s the magic of nature in the heart of the city! Bernette Ford&’s autobiographical story is a loving glimpse at a girl, her siblings, and her uncle, and their shared passion for farming. L&’l Sissy&’s fascination with measurement, comparison, and estimation introduces children to STEM concepts. And the progress of Uncle John&’s garden introduces readers to the life cycle of plants. Frank Morrison, winner of multiple Coretta Scott King awards and an NAACP Image Award, depicts dramatic cityscapes as well as the luscious colors and textures of Nature. A Junior Library Guild Gold Standard Selection
Uncommon Grounds: The History of Coffee and How It Transformed Our World
by Mark PendergrastThe definitive history of the world's most popular drugUncommon Grounds tells the story of coffee from its discovery on a hill in ancient Abyssinia to the advent of Starbucks. Mark Pendergrast reviews the dramatic changes in coffee culture over the past decade, from the disastrous "Coffee Crisis" that caused global prices to plummet to the rise of the Fair Trade movement and the "third-wave" of quality-obsessed coffee connoisseurs. As the scope of coffee culture continues to expand, Uncommon Grounds remains more than ever a brilliantly entertaining guide to the currents of one of the world's favorite beverages.
Uncomplicated: Taking the Stress Out of Home Cooking
by Claire TanseyAn indispensable cookbook that introduces a happier, easier way to get a homemade dinner on the table and proves that it doesn't have to be difficult to be delicious. Cooking can be easy, fast, and fun!Claire Tansey is an accomplished chef, but she's also a busy working mom. She knows how to make classic dishes by the traditional method, but after years of working, Claire has figured out a better way of cooking that doesn't take more time than it needs to. In Uncomplicated--featuring over 125 easy-to-make recipes--you'll find out how to make an unforgettable soup just by simmering lentils with a few spices; how to roast a chicken so it's golden and juicy every time; how to make delicious veggie side dishes in five minutes flat; how to make a gorgeous chocolate layer cake with just a bowl and spoon; and how to entertain at home without breaking a sweat. These and many more genius recipes, shortcuts, tips, and tricks will get you excited about cooking and take the stress out of homemade. And, every recipe is tested using a rigorous process so you know it will work just as it should. Claire's tell-it-like-it-is, funny, irreverent tone will make you feel as though she's in your kitchen, showing you how to skip or combine steps, to invite the kids in, to host a dinner party without anxiety, and to remember that food should bring joy, above all else.
The Uncook Book
by Tanya MaherThe Uncook Book by Tanya Maher is the perfect book for anyone who wants to celebrate life through food. Raw food really gives you that opportunity because it gives you so much energy and clarity – but this book is as much about pleasure and enjoying life as it is about health. Offering easy-to-follow, accessible recipes with a modern edge, Tanya draws on her years of experience as a raw food nutritionist and guides you through brilliant basics, fun family favorites and elegant entertaining with living foods.As more and more people begin to appreciate the huge health benefits that a raw food lifestyle offers, Tanya makes it easy to either greatly increase your intake of raw foods or embrace this way of eating for breakfast, lunch and dinner if it feels right for you – while still enjoying a busy social calendar! With beautiful photography, easy-to-source, familiar ingredients, and pull-out information on the benefits they offer your body, these recipes are so tasty that you will want to make them again and again. And if you think you’re going to be deprived of anything at all, there’s even a section on delicious superfood cocktails!
The Uncook Book: The Essential Guide to a Raw Food Lifestyle
by Tanya MaherThe Uncook Book by Tanya Maher is the perfect book for anyone who wants to celebrate life through food. Raw food really gives you that opportunity because it gives you so much energy and clarity - but this book is as much about pleasure and enjoying life as it is about health. Offering easy-to-follow, accessible recipes with a modern edge, Tanya draws on her years of experience as a raw food nutritionist and guides you through brilliant basics, fun family favorites and elegant entertaining with living foods.As more and more people begin to appreciate the huge health benefits that a raw food lifestyle offers, Tanya makes it easy to either greatly increase your intake of raw foods or embrace this way of eating for breakfast, lunch and dinner if it feels right for you - while still enjoying a busy social calendar! With beautiful photography, easy-to-source, familiar ingredients, and pull-out information on the benefits they offer your body, these recipes are so tasty that you will want to make them again and again. And if you think you're going to be deprived of anything at all, there's even a section on delicious superfood cocktails!
Uncorked: The Science of Champagne - Revised Edition
by Gérard Liger-BelairThe spectacular science behind champagne's effervescenceUncorked quenches our curiosity about the inner workings of one of the world's most prized beverages. Esteemed for its freshness, vitality, and sensuality, champagne is a wine of great complexity. Mysteries aplenty gush forth with the popping of that cork. Just what is that fizz? Can you judge champagne quality by how big the bubbles are, how long they last, or how they behave before they fade? And why does serving champagne in a long-stemmed flute prolong its chill and effervescence? Through lively prose and a wealth of state-of-the-art photos, this revised edition of Uncorked unlocks the door to what champagne is all about.Providing an unprecedented close-up view of the beauty in the bubbles, Gérard Liger-Belair presents images that look surprisingly like lovely flowers, geometric patterns, even galaxies as the bubbles rise through the glass and burst forth on the surface. He illustrates how bubbles form not on the glass itself but are "born" out of debris stuck on the glass wall, how they rise, and how they pop. Offering a colorful history of champagne, Liger-Belair tells us how it is made and he asks if global warming could spell champagne's demise. In a brand-new afterword, he updates the reader on new developments in the world of bubble science and delves even more deeply into the processes that give champagne its unique and beautiful character.Bubbly may tickle the nose, but Uncorked tackles what the nose and the naked eye cannot—the spectacular science that gives champagne its charm and champagne drinkers immeasurable pleasure.
Uncorked: My Journey Through the Crazy World of Wine
by Marco PasanellaMarco Pasanella's behind-the-scenes memoir through the world of wine will captivate wine lovers with its story of one man who decided, at age 43, to change his life by opening a wine shop.As Kitchen Confidential and Waiter Rant explored the front and back of the house at restaurants, Uncorked offers a peek behind the curtain of the wine world. Pasanella takes the reader into the underbelly of his store and the industry, which is steeped in history yet fanatical about technology and brimming with larger-than-life personalities. Infused with rich details of his historic waterfront building in New York City and his sojourns to Tuscany, Pasanella's memoir is one of transformation through a project many fantasize about but few commit to. A colorful cast of characters rounds out this fascinating journey through the world of wine.
Uncorking the Past: The Quest for Wine, Beer, and Other Alcoholic Beverages
by Patrick E. McgovernIn a lively tour around the world and through the millennia, Uncorking the Past tells the compelling story of humanity's ingenious, intoxicating quest for the perfect drink. Following a tantalizing trail of archaeological, chemical, artistic, and textual clues, Patrick E. McGovern, the leading authority on ancient alcoholic beverages, brings us up to date on what we now know about how humans created and enjoyed fermented beverages across cultures. Along the way, he explores a provocative hypothesis about the integral role such libations have played in human evolution. We discover, for example, that the cereal staples of the modern world were probably domesticated for their potential in making quantities of alcoholic beverages. These include the delectable rice wines of China and Japan, the corn beers of the Americas, and the millet and sorghum drinks of Africa. Humans also learned how to make mead from honey and wine from exotic fruits of all kinds-even from the sweet pulp of the cacao (chocolate) fruit in the New World. The perfect drink, it turns out-whether it be mind-altering, medicinal, a religious symbol, a social lubricant, or artistic inspiration-has not only been a profound force in history, but may be fundamental to the human condition itself.
Uncovering Food Poverty in Ireland: A Hidden Deprivation
by Michael DrewMichael Drew’s review of the causes and effects of food poverty in Ireland offers the first full-length study of this significant and protracted issue that has been exacerbated by COVID-19. The book brings together the complex picture emerging from interviews with users of food aid. Their pathways into and through food poverty are impacted by the policies and practices of government and employers with wide-ranging implications. The work explores the international landscape of food poverty and situates both experiences and responses in a comparative context. It considers how these results contribute to an understanding of the problem and what action should be taken.
Uncultivated: Wild Apples, Real Cider, and the Complicated Art of Making a Living
by Andy BrennanToday, food is being reconsidered. It’s a front-and-center topic in everything from politics to art, from science to economics. We know now that leaving food to government and industry specialists was one of the twentieth century’s greatest mistakes. The question is where do we go from here. Author Andy Brennan describes uncultivation as a process: It involves exploring the wild; recognizing that much of nature is omitted from our conventional ways of seeing and doing things (our cultivations); and realizing the advantages to embracing what we’ve somehow forgotten or ignored. For most of us this process can be difficult, like swimming against the strong current of our modern culture. The hero of this book is the wild apple. Uncultivated follows Brennan’s twenty-four-year history with naturalized trees and shows how they have guided him toward successes in agriculture, in the art of cider making, and in creating a small-farm business. The book contains useful information relevant to those particular fields, but is designed to connect the wild to a far greater audience, skillfully blending cultural criticism with a food activist’s agenda. Apples rank among the most manipulated crops in the world, because not only do farmers want perfect fruit, they also assume the health of the tree depends on human intervention. Yet wild trees live all around us, and left to their own devices, they achieve different forms of success that modernity fails to apprehend. Andy Brennan learned of the health and taste advantages of such trees, and by emulating nature in his orchard (and in his cider) he has also enjoyed environmental and financial benefits. None of this would be possible by following today’s prevailing winds of apple cultivation. In all fields, our cultural perspective is limited by a parallel proclivity. It’s not just agriculture: we all must fight tendencies toward specialization, efficiency, linear thought, and predetermined growth. We have cultivated those tendencies at the exclusion of nature’s full range. If Uncultivated is about faith in nature, and the power it has to deliver us from our own mistakes, then wild apple trees have already shown us the way.
Under a Mackerel Sky
by Rick Stein‘All men should strive to learn before they die what they are running from, and to, and why’Rick Stein's childhood in 1950s rural Oxfordshire and North Cornwall was idyllic. His parents were charming and gregarious, their five children much-loved and given freedom typical of the time. As he grew older, the holidays were filled with loud and lively parties in his parents' Cornish barn. But ever-present was the unpredicatible mood of his bipolar father, with Rick frequently the focus of his anger and sadness.When Rick was 18 his father killed himself. Emotionally adrift, Rick left for Australia, carrying a suitcase stamped with his father's initials. Manual labour in the outback followed by adventures in America and Mexico toughened up the naive public schoolboy, but at heart he was still lost and unsure what to do with his life.Eventually, Cornwall called him home. From the entrepreneurial days of his mobile disco, the Purple Tiger, to his first, unlikely unlikely nightclub where much of the time was spent breaking up drink-fuelled fights, Rick charts his personal journey in a way that is both wry and perceptive; engaging and witty.Shortlisted for the Specsavers National Book Awards 2013
Under The Influence
by Ross Macdonald Matthew J. BellamyBeer is to Canada as wine is to France. How Labatt and its allies brewed up a nation of beer drinkers. Celebrate Canada Day with this free ebook from The Walrus magazine. Includes an original documentary from eqhd.
Under Pressure: Cooking Sous Vide (The Thomas Keller Library)
by Thomas Keller Harold McGeeA revolution in cooking Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Thomas Keller, America's most respected chef, explains why this foolproof technique, which involves cooking at precise temperatures below simmering, yields results that other culinary methods cannot. For the first time, one can achieve short ribs that are meltingly tender even when cooked medium rare. Fish, which has a small window of doneness, is easier to finesse, and shellfish stays succulent no matter how long it's been on the stove. Fruit and vegetables benefit, too, retaining color and flavor while undergoing remarkable transformations in texture. The secret to sous vide is in discovering the precise amount of heat required to achieve the most sublime results. Through years of trial and error, Keller and his chefs de cuisine have blazed the trail to perfection—and they show the way in this collection of never-before-published recipes from his landmark restaurants—The French Laundry in Napa Valley and per se in New York. With an introduction by the eminent food-science writer Harold McGee, and artful photography by Deborah Jones, who photographed Keller's best-selling The French Laundry Cookbook, this book will be a must for every culinary professional and anyone who wants to up the ante and experience food at the highest level.
Under the Olive Tree: Recipes from my Greek Kitchen
by Irini Tzortzoglou'Glorious and sumptuous. From the simplest dishes through to the more complex, Irini totally captures the gastronomy of Greece.' Victoria Hislop'This is my favourite cookbook of the year. A total joy from start to finish.' Russell Norman'A treasure trove of personal and factual information about the food of Greece and its islands.' Simon RoganUnder the Olive Tree is a stunning and user-friendly collection of delicious Greek family recipes from Irini Tzortzoglou, the 2019 champion of MasterChef UK. Including accessible, everyday dishes for the home cook, as well as an entertaining section full of Irini's tips and tricks for when you have a little more time or want to impress your guests. Not only is Irini a fabulous cook, but she is a great teacher who cannot wait to show readers the dishes of her beloved homeland. With over 80 recipes, from breakfasts to quick dinners via salads full of sunshine, and on to feasting for Christmas, Easter and dinner parties, this cookbook is Irini's celebration of Greece. 'These recipes represent me as a cook and diner in that I like to experiment a little in putting flavours together, mixing classic combinations with my own touches.'Recipes include: * Chickpea and cumin fritters with a lemon and coriander yoghurt dip* Cured salmon with star anise, yoghurt and ouzo cream, cucumber and fennel salad* Aubergine topped with bulgur, sultanas, sundried tomatoes and pine nuts* Braised Octopus in Red Wine with Sweetcorn Puree and Pepper Salsa* Moussaka with beef, aubergine and red pepper sauce* Slow-roasted lamb with herbs, lemon, mustard and honey* Olive Oil, Almond and Candied Orange Baklava
Under the Olive Tree: Recipes from my Greek Kitchen
by Irini Tzortzoglou'Glorious and sumptuous. From the simplest dishes through to the more complex, Irini totally captures the gastronomy of Greece.' Victoria Hislop'This is my favourite cookbook of the year. A total joy from start to finish.' Russell Norman'A treasure trove of personal and factual information about the food of Greece and its islands.' Simon RoganUnder the Olive Tree is a stunning and user-friendly collection of delicious Greek family recipes from Irini Tzortzoglou, the 2019 champion of MasterChef UK. Including accessible, everyday dishes for the home cook, as well as an entertaining section full of Irini's tips and tricks for when you have a little more time or want to impress your guests. Not only is Irini a fabulous cook, but she is a great teacher who cannot wait to show readers the dishes of her beloved homeland. With over 80 recipes, from breakfasts to quick dinners via salads full of sunshine, and on to feasting for Christmas, Easter and dinner parties, this cookbook is Irini's celebration of Greece. 'These recipes represent me as a cook and diner in that I like to experiment a little in putting flavours together, mixing classic combinations with my own touches.'Recipes include: * Chickpea and cumin fritters with a lemon and coriander yoghurt dip* Cured salmon with star anise, yoghurt and ouzo cream, cucumber and fennel salad* Aubergine topped with bulgur, sultanas, sundried tomatoes and pine nuts* Braised Octopus in Red Wine with Sweetcorn Puree and Pepper Salsa* Moussaka with beef, aubergine and red pepper sauce* Slow-roasted lamb with herbs, lemon, mustard and honey* Olive Oil, Almond and Candied Orange Baklava
Under the Shade of Olive Trees: Recipes from Jerusalem to Marrakech and Beyond
by Nadia Zerouali Merijn TolDutch writers and cooks Nadia Zerouali and Merijn Tol are in love with the culture and foods of the Mediterranean-Arabian world. They set out on a journey that took them across Morocco and Tunisia, Syria and Lebanon, Sicily and Spain, to experience the rich, exotic flavors of the Middle East. Here, they unpack the secrets to the region’s healthful and intensely flavorful food. They teach the reader about the ingredients—from orange blossom and honey to coriander and argan oil—and how to use them to maximize taste. The region’s food is alive with color, as illustrated by the luscious photographs that accompany the more than 100 recipes. But it is the taste and texture of the foods that will win readers’ hearts: creamy labne, sweet pomegranate, flaky filo pastry, silky hummus. There are whole grains, such as simple summer bulgur salads and vegetable couscous, and tricks for preparing meat to be as flavorful as possible. Easy enough for cooking novices, Under the Shade of Olive Trees will transport readers to a magical, delicious region of the world.
Under the Table: Saucy Tales from Culinary School
by Katherine DarlingA deliciously entertaining memoir about one woman's adventures in the student kitchens of the legendary French Culinary Institute -- flavored with celebrity chefs, eccentric characters, and mouthwatering recipes.
Under the Tuscan Sun: 20th-Anniversary Edition (Basic Ser.)
by Frances MayesFrances Mayes - widely published poet, gourmet cook and travel writer - opens the door on a wondrous new world when she buys and restores an abandoned villa in the spectacular Tuscan countryside. She finds faded frescoes beneath the whitewash in the dining room, a vineyard under wildly overgrown brambles - and even a wayward scorpion under her pillow. And from her traditional kitchen and simple garden she creates dozens of delicious seasonal recipes, all included in this book. In the vibrant local mar...