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Classico e Moderno

Essential Italian Cooking
Author: Michael White,Andrew Friedman
Publisher: Ballantine Books
ISBN: 0345545532
Category: Cooking
Page: 448
View: 1614
NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY Having won or been nominated for just about every known prestigious culinary award, Michael White is hailed by food critics as the next great hero of Italian gastronomy. His reach extends around the globe with a clutch of acclaimed fine dining restaurants, including Marea, Ai Fiori, Osteria Morini, and pizzeria Nicoletta. Now, in Classico e Moderno, White brings his passion for authentic Italian cuisine to the home kitchen, with recipes—nearly 250—that cover both the traditional and contemporary dishes of the region. In the “Classico” portion, White shares such iconic dishes as Meatballs Braised in Tomato Sauce; Pasta and Bean Soup; Cavatelli with Lamb Ragù and Bell Peppers; and Roasted Pork Leg with Rosemary and Black Pepper. The “Moderno” chapters feature recipes that have put White’s restaurants on the map, including Chicken Liver Crostini with Marsala-Braised Onions; Fusili with Red Wine–Braised Octopus and Bone Marrow; and Veal Chops with Roasted Endive and Pancetta Cream Sauce. Both the Classico and Moderno sections offer ideas for your whole meal: first courses (Vitello Tonnato, Garganelli with Caviar Cream ), soups (Zuppa di Baccalá, White Bean Soup with Sautéed Shrimp), pastas (Tortellini alla Panna, Ricotta and Swiss Chard Tortelli), main courses (Pollo alla Diavola, Braised Lamb Shanks with Farrotto), and desserts (Crostata di Ricotta, Panna Cotta with Meyer Lemon–Basil Sorbet and Almond Milk Froth), as well as salads, pizzas, and basic formulas for pesto, stocks, and vinaigrettes. Including personal notes and anecdotes about White’s early sojourn in Italy and his flavorful career, Classico e Moderno will give you all the tools, tips, and tricks you need to cook tantalizing Italian dishes with the confidence of a seasoned chef. Praise for Michael White and Classico e Moderno “A masterpiece of culinary acumen and perfection in presentation . . . White once again sublimely deals with his cuisine of choice—Italian. In an attempt to bridge the gap between classic and modern, this chef extraordinaire offers the reader an experience in beauty and taste. . . . This book is a testament to both the importance/influence of Italian cuisine and to the rich and varied experiences its ingredients and tradition still have to offer.”—Publishers Weekly (starred review) “Exceedingly appealing . . . [Michael White] is one of the great chefs of modern Italian food in this country, and in Classico e Moderno he teaches us enough so that we can try to follow in his footsteps.”—Vogue “Hugely ambitious . . . White is one of a number of rising chefs here who aren’t Italian but have felt the freedom to refresh the concept of Italian food.”—Associated Press “The future of Italian gastronomy, thanks to the spectacular inventiveness he brings to modernizing the world’s most popular cuisine.”—Gotham “I’ve watched and tasted as Michael White has matured into his current position as one of the preeminent stewards and pioneers of Italian culinary tradition in America. Even his signature modern dishes are as relatable as the classics—and are perhaps even destined to be deemed classics in their own right some day.”—Thomas Keller, from the Foreword “Michael White has, in very short order, grabbed the Italian food crown for New York City.”—Anthony Bourdain From the Hardcover edition.

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Classico E Moderno

Essential Italian Cooking
Author: Michael White,Andrew Friedman
Publisher: Ballantine Books
ISBN: 0345530527
Category: Cooking
Page: 405
View: 6353
Collects over two hundred recipes for traditional and contemporary Italian dishes, including warm radicchio and prosciutto salad, ricotta tortelli with butter and sage, and filet mignon with balsamic vinegar pan sauce.

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Popes, Peasants, and Shepherds

Recipes and Lore from Rome and Lazio
Author: Oretta Zanini De Vita,Maureen B. Fant
Publisher: Univ of California Press
ISBN: 0520271548
Category: Cooking
Page: 304
View: 4518
The food of Rome and its region, Lazio, is redolent of herbs, olive oil, ricotta, lamb, and pork. It is the food of ordinary, frugal people, yet it is a very modern cuisine in that it gives pride of place to the essential flavors of its ingredients. In this only English-language book to encompass the entire region, the award-winning author of Encyclopedia of Pasta, Oretta Zanini De Vita, offers a substantial and complex social history of Rome and Lazio through the story of its food. Including more than 250 authentic, easy-to-follow recipes, the author leads readers on an exhilarating journey from antiquity through the Middle Ages to the mid-twentieth century.

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A16

Food + Wine
Author: Nate Appleman,Shelley Lindgren
Publisher: Random House Digital, Inc.
ISBN: 1580089070
Category: Cooking
Page: 278
View: 753
"A cookbook and wine guide from the San Francisco restaurant A16 that celebrates the traditions of southern Italy"--Provided by publisher.

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SPQR

Modern Italian Food and Wine
Author: Shelley Lindgren,Matthew Accarrino,Kate Leahy
Publisher: Ten Speed Press
ISBN: 1607743841
Category: Cooking
Page: 304
View: 3395
A cookbook and wine guide celebrating the regional traditions and exciting innovations of modern Italian cooking, from San Francisco's SPQR restaurant. The Roman Empire was famous for its network of roads. By following the path of these thoroughfares, Shelley Lindgren, wine director and co-owner of the acclaimed San Francisco restaurants A16 and SPQR, and executive chef of SPQR, Matthew Accarrino, explore Central and Northern Italy’s local cuisines and artisanal wines. Throughout each of the eight featured regions, Accarrino offers not only a modern version of Italian cooking, but also his own take on these constantly evolving regional specialties. Recipes like Fried Rabbit Livers with Pickled Vegetables and Spicy Mayonnaise and Fontina and Mushroom Tortelli with Black Truffle Fonduta are elevated and thoughtful, reflecting Accarrino’s extensive knowledge of traditional Italian food, but also his focus on precision and technique. In addition to recipes, Accarrino elucidates basic kitchen skills like small animal butchery and pasta making, as well as newer techniques like sous vide—all of which are prodigiously illustrated with step-by-step photos. Shelley Lindgren’s uniquely informed essays on the wines and winemakers of each region reveal the most interesting Italian wines, highlighting overlooked and little-known grapes and producers—and explaining how each reflects the region’s unique history, cultural influences, climate, and terrain. Lindgren, one of the foremost authorities on Italian wine, shares her deep and unparalleled knowledge of Italian wine and winemakers through producer profiles, wine recommendations, and personal observations, making this a necessary addition to any wine-lover’s library. Brimming with both discovery and tradition, SPQR delivers the best of modern Italian food rooted in the regions, flavors, and history of Italy.

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The Scarpetta Cookbook

125 Recipes from the Acclaimed Restaurant
Author: Scott Conant
Publisher: HMH
ISBN: 0544188055
Category: Cooking
Page: 384
View: 3937
Italian recipes from the Food Network star that show “you don’t need expensive ingredients or complicated methods to produce delicious food” (The Miami Herald). In addition to appearances on Chopped and Bravo’s Top Chef, Scott Conant is known for founding Scarpetta—cited on such lists as Esquire’s “Best New Restaurants in America.” The Manhattan eatery, with its Milan-meets-Tuscany style, expanded to Miami, Los Angeles, Las Vegas, and Toronto—and now this gorgeously illustrated cookbook gives you 125 of the restaurant’s signature dishes. Creamy Polenta with Fricassee of Truffled Mushrooms, Spaghetti with Tomato and Basil, Fennel-Dusted Black Cod—not only will you find recipes like these, you’ll also learn how to master techniques and gain a deeper understanding of the art of cooking, rather than merely following a set of steps. And as a bonus, you’ll find sidebars about everything from ingredient shopping to tips on entertaining at home. “Rich in words and flavor, this is a must-have for anyone who wants to know how to cook with passion and taste.” —Marcus Samuelsson, James Beard Award–winning chef

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The Gramercy Tavern Cookbook


Author: Michael Anthony,Dorothy Kalins
Publisher: Clarkson Potter
ISBN: 0307888339
Category: Cooking
Page: 351
View: 6617
One of the best New York restaurants, a culinary landmark that has been changing the face of American dining for decades, now shares its beloved recipes, stories, and pioneering philosophy. Opened in 1994, Gramercy Tavern is more than just a restaurant. It has become a New York institution earning dozens of accolades, including six James Beard awards. Its impeccable, fiercely seasonal cooking, welcoming and convivial atmosphere, and steadfast commitment to hospitality are unparalleled. The restaurant has its own magic—a sense of community and generosity—that's captured in these pages for everyone to bring home and savor through 125 recipes. Restaurateur Danny Meyer's intimate story of how Gramercy was born sets the stage for executive chef-partner Michael Anthony's appealing approach to American cooking and recipes that highlight the bounty of the farmer's market. With 200 sumptuous photographs and personal stories, The Gramercy Tavern Cookbook also gives an insider look into the things that make this establishment unique, from the artists who have shaped its décor and ambience, to the staff members who share what it is like to be a part of this close-knit restaurant family. Above all, food lovers will be inspired to make memorable meals and bring the warmth of Gramercy into their homes.

A Modern Italian Table

The Bible of Italian Cooking
Author: Veronica Lavenia
Publisher: N.A
ISBN: 9781742579306
Category:
Page: 224
View: 9167
A Modern Italian Table allows you to recreate the healthy and delicious dishes of an Italian kitchen quickly and effortlessly. Veronica Lavenia shares her personal experiences of the Italian way of life and creates fresh, nutritious, and accessible meals for the entire family. From sweet breakfasts to versatile appetizers and family friendly snacks, her recipes will bring the taste and aroma of Italy to your own kitchen table. Sustainability and seasonality, alongside a philosophy of eating with awareness, underpin this beautifully natural and organic book. In a world where food is criticised and appears to have lost its connection to the roots of nature, A Modern Italian Table brings home cooking back to its core, combining contemporary ingredients with an ancient culinary heritage.

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Revolutionary French Cooking


Author: Daniel Galmiche
Publisher: Watkins Media Limited
ISBN: 1848992211
Category: Cooking
Page: 224
View: 6486
Daniel Galmiche’s first book, French Brasserie Cookbook, was hailed as a masterpiece of French home cooking. His eminently do-able versions of traditional recipes have won him thousands of fans throughout the world. Now he turns his experienced eye to something different: his own irresistible take on the new wave of modern French cooking. Revolutionary French Cooking is divided into three chapters. The first, Liberté, showcases exciting new recipes, methods and techniques, with innovative ingredients – such as Pineapple Tarte Tatin with Chilli and Lemongrass – all refreshingly free from the shackles of tradition. The second chapter, Égalité, brings democracy to your cooking by elevating such humble fare as celeriac, pork belly and rabbit into the food of kings – for example, Rabbit Terrine with Onions and Parsley. The final chapter, Fraternité, celebrates recognized “brotherhoods”, or pairings, of ingredients and turns convention on its head with modern adaptations, such as Monkfish Wrapped in Pancetta with Carrot and Mandarin Purée. Throughout the book Daniel reveals how to make modern dishes with vibrant flavours, textures and aromas. In each chapter there are instructive features on the techniques used, such as water baths, showing you how to master them easily in your own home. This is a must-have book for lovers of hearty, beautiful food and the taste of France.

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POLPO

A Venetian Cookbook (Of Sorts)
Author: Russell Norman
Publisher: Bloomsbury Publishing
ISBN: 1526605570
Category: Cooking
Page: 320
View: 5875
Tucked away in a backstreet of London's edgy Soho district, POLPO is one of the hottest restaurants in town. Critics and food aficionados have been flocking to this understated bàcaro where Russell Norman serves up dishes from the back streets of Venice. A far cry from the tourist-trap eateries of the famous floating city, this kind of cooking is unfussy, innovative and exuberantly delicious. The 140 recipes in the book include caprese stacks, zucchini shoestring fries, asparagus with Parmesan and anchovy butter, butternut risotto, arancini, rabbit cacciatore, warm duck salad with wet walnuts and beets, crispy baby pizzas with prosciutto and rocket, scallops with lemon and peppermint, mackerel tartare, linguine with clams, whole sea bream, warm octopus salad, soft-shell crab in Parmesan batter with fennel salad, walnut and honey semifreddo, tiramisù, fizzy bellinis and glasses of bright orange spritz. With luminescent photography by Jenny Zarins, which captures the unfrequented corners, the bustling bàcari and the sublime waterways of Venice, POLPO is a dazzling tribute to Italy's greatest hidden cuisine.

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Fiamma

The Essence of Contemporary Italian Cooking
Author: Michael White,Joanna Pruess,Joseph De Leo,Elizabeth Katz
Publisher: John Wiley & Sons
ISBN: 9780764599316
Category: Cooking
Page: 272
View: 3594
The chef of New York's acclaimed Fiamma restaurant puts his own spin on classic Italian cuisine with 110 tempting recipes that bring together Old World flavors with modern cooking techniques and fresh, local ingredients.

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Downtown Italian

Recipes Inspired by Italy, Created in New York's West Village
Author: Joe Campanale,Gabriel Thompson,Katherine Thompson
Publisher: Andrews McMeel Publishing
ISBN: 1449461212
Category: Cooking
Page: 240
View: 1078
Amid the cobblestoned streets and picturesque brownstones of New York's charming West Village, three dynamic young restaurateurs are creating some of the most inventive and delicious Italian-inspired cuisine in a city world-famous for its Italian food. Now the drinks and dishes that have inspired fanatical loyalty among customers of dell'anima, L'Artusi, L'Apicio and Anfora—including Charred Octopus with Chicories, Impromptu Tiramisu, and a sparking Roasted Orange Negroni Sbagliato—are accessible to home cooks in the first cookbook from executive chef Gabriel Thompson, pastry chef Katherine Thompson, and beverage director Joe Campanale. Gabe Thompson's antipasti, pastas, main courses, and side dishes emphasize simplicity and deep flavor, using the freshest ingredients, creative seasonings, and the occasional unexpected twist---in such dishes as Sweet Corn Mezzaluna and Chicken al Diavolo. Katherine Thompson's desserts are both inspired and downright homey, running the gamut from a simple and sinful Bittersweet Chocolate Budino to the to-die-for Espresso-Rum Almond Cake with Caramel Sauce, Sea Salt Gelato, and Almond Brittle. And all are paired with thoughtfully chosen wines and ingenious Italian-inspired cocktails—Blame it on the Aperol, anyone?—by Joe Campanale, one of the most knowledgeable young sommeliers in New York City.

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The Complete Nose to Tail

A Kind of British Cooking
Author: Fergus Henderson
Publisher: A&C Black
ISBN: 1408809168
Category: Cooking
Page: 415
View: 901
Fergus Henderson's two classic Nose to Tail books in a single, covetable volume with additional new recipes and photography.

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The Encyclopedia of Italian Cooking


Author: La Cucina Italiana
Publisher: Rizzoli International Publications
ISBN: 0847839141
Category: Cooking
Page: 469
View: 513
All the essential techniques, profusely illustrated with step-by-step photographs. How do you recognize a San Marzano tomato? How do you shape tortellini? How do you cut scallopine? Everyone loves Italian food, but the ingredients and techniques can be new territory and plain recipes can take you only so far. To make sense of it all, you need La Cucina Italiana. With more than 3,000 step-by-step photographs, this veritable encyclopedia guides you through all the essential building blocks of this cuisine. The images remove the guesswork from the more than 500 recipes included, allowing you to truly master the art of Italian cooking. Reflecting the philosophy of the cuisine itself, La Cucina Italiana puts ingredients first, explaining the different types and the best use of each. Then it supplies you with multiple methods for preparing those ingredients, ranging from simple to complex. Thus the book is suitable both for beginners and more advanced chefs who want to perfect their techniques. Sprinkled throughout are sidebars such as "The Right Tool," "Chef’s Secrets," and "Advice and Tips." Perhaps the most user-friendly publication ever on Italian cooking, La Cucina Italiana is like a compact cooking school you can keep on your shelf.

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Italian Cuisine

Signature Recipes
Author: Academia Barilla
Publisher: Academia Barilla
ISBN: 9788854406728
Category: Cooking
Page: 304
View: 9798
Sink your fork into classic Italian fare and experience a true dining experience. That's the motto of the simple, yet simply magnificent, recipe book Italian Cuisine. These 130 recipes showcase the best of Italian cooking, from traditional recipes to new creations inspired by Italy's food culture, climate, and lifestyle. Conceived with the expert advice of Academia Barilla's renowned chef Mario Grazia, this elegant book takes you on a tour of Italy, from North to South, and brings to life the memory of family recipes as well as fresh ingredients found throughout the regions.

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The Art of French Pastry


Author: Jacquy Pfeiffer,Martha Rose Shulman
Publisher: Knopf
ISBN: 030795935X
Category: Cooking
Page: 395
View: 7018
An in-depth reference to the fundamentals of pastry by an award-winning chef featured in the 2009 documentary, Kings of Pastry, instructs readers on the critical role of precision and understanding about how ingredients react in different environments while sharing lighthearted memories from his culinary life.

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The Glorious Vegetables of Italy


Author: Domenica Marchetti
Publisher: Chronicle Books
ISBN: 1452129649
Category: Cooking
Page: 272
View: 6184
This book is a tribute to Italy's many glorious vegetables, from the bright, orange-fleshed pumpkins of autumn to the tender green fava beans of early spring. Organized by course, this lavishly photographed cookbook lauds the latest dining trend—the vegetable's starring role at the center of the plate. Cooks of all skill levels will enjoy more than 100 recipes mixing tradition and innovation, ranging from the basics (Fresh Spinach Pasta Dough and Fresh Tomato Sauce) to the seasonal (Spring Risotto with Green and White Asparagus) to savory (Grilled Lamb Spiedini on a Bed of Caponata) and sweet (Pumpkin Gelato). This indispensable recipe collection will appeal to Italian cuisine lovers looking to celebrate vegetables in any meal, every day.

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Eating with the Chefs


Author: Per-Anders Jorgensen
Publisher: Phaidon Press
ISBN: 9780714865812
Category: Cooking
Page: 316
View: 3079
" The award‐winning food photographer and founder of the cult favorite Fool magazine invites you to pull up a chair and join the intimate family meals at some of the world’s finest restaurants, including Blue Hill at Stone Barns, Chez Panisse, Roberta’s, wd‐50, Attica, Mugaritz, Maison Pic, Noma, Osteria Francescana, St. John, and The French Laundry. Eating with the Chefs features 200 photographs by Pers‐Anders Jorgensen and more than 50 home cooking recipes from restaurants handpicked for their unique staff meal traditions. The book includes appetizers and main dishes, as well as desserts. Learn to make Apple Compote with Apple Streusel Topping from The French Laundry, Brownies from Noma, the wd‐50 Big Mac, Emmer Wheat Foccacia from Stone Barns, and Summer Vegetable Soup with Pesto from Chez Panisse. More family‐style than fine dining, these dishes utilize simple ingredients and can be easily adapted for two people, a small group, or a larger party. The book is filled with Jorgensen’s evocative photos that showcase not only the food, but candid, behind‐the‐scenes moments, making this as much a visual treat as it is a practical cookbook. "

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Winter Cocktails

Mulled Ciders, Hot Toddies, Punches, Pitchers, and Cocktail Party Snacks
Author: Maria del Mar Sacasa
Publisher: Quirk Books
ISBN: 1594746648
Category: Cooking
Page: 160
View: 5923
When the days grow longer and the air gets crisp, it’s time to gather with friends for drinks that’ll put a rosy glow on your cheeks. In Winter Cocktails, María del Mar Sacasa and Tara Striano share more than 100 seasonal recipes for cold-weather cocktails, like Hot Buttered Rum, English Christmas Punch, Pumpkin-Bourbon Eggnog, Irish Coffee, Coquito, Salted Caramel Hot Chocolate, the Old-Fashioned (and the New-Fangled!), Mama’s Remedy, and the Kentucky Baby. Detailed, in-depth chapters cover hot toddies, mulled wines, and mulled ciders; spiked hot chocolates, eggnogs, coffees, and teas; punches and pitchers for serving a crowd; and chilled winter cocktails that have a magical warming effect. Foolproof recipes for infused liquors, simple syrups, and from-scratch ingredients like Fresh Tomato Juice and Homemade Sour Mix make it easy to craft drinks from the bottom up. Plus, you’ll find ideas for elegant cocktail party bites that make pairing drinks and snacks a snap. Party prep is a breeze thanks to guides to pantry and fridge basics, the well-stocked bar, must-have tools, serveware, and glassware, plus tips for sourcing local and hard-to-find ingredients. Beautiful and instructive step-by-step photos explain essential techniques like muddling, prepping garnishes, making ice molds, and opening champagne. Whether you’re throwing a party, lounging at a ski lodge, camping on a mountain, or just curling up with a good book on a blustery night, Winter Cocktails is sure to make the season bright.

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Essentials of Classic Italian Cooking


Author: Marcella Hazan
Publisher: Knopf
ISBN: 9780307958303
Category: Cooking
Page: 704
View: 758
The most important, consulted, and enjoyed Italian cookbook of all time, from the woman who introduced Americans to a whole new world of Italian food. Essentials of Italian Cooking is a culinary bible for anyone looking to master the art of Italian cooking, bringing together Marcella Hazan’s most beloved books, The Classic Italian Cook Book and More Classic Italian Cooking, in a single volume, updated and expanded with new entries and 50 new recipes. Designed as a basic manual for cooks of all levels of expertise—from beginners to accomplished professionals—it offers both an accessible and comprehensive guide to techniques and ingredients and a collection of the most delicious recipes from the Italian repertoire. As home cooks who have used Marcella’s classic books for years (and whose copies are now splattered and worn) know, there is no one more gifted at teaching us just what we need to know about the taste and texture of a dish and how to achieve it, and there is no one more passionate and inspiring about authentic Italian food.