Regional Italian Cuisine June 29, 2008
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<a href=”http://www.amazon.com/Regional-Italian-Cuisine-Reinhardt-Hess/dp/0764151592/?ie=UTF8&tag=simpdesi-20″ target=”_blank”><img src=”http://rcm-images.amazon.com/images/I/514X45EK3WL._SL500_AA240_SH20_.jpg” id=”prodImage” height=”240″ align=”left” border=”0″ alt=”Regional Italian Cuisine” /></a><div class=”bucket” id=”productDescription”>
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Does anyone need yet another coffee-table book on Italian cooking? This reasonably priced volume is filled with color photographs of scenery, people, and food. However, it’s a translation of a 1991 German book, and the recipe instructions are often confusing or awkward; furthermore, most of the recipes are available in myriad other Italian cookbooks. Michele Scicolone’s recent Savoring Italy (LJ 10/15/99) has both stunning color photographs and excellent recipes, and it’s the one to choose. <BR>Copyright 1999 Reed Business Information, Inc.
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<b>Bloomsbury Review, November/December 1999</b><br />
“Here’s an innovative cookbook that manages to combine travel and cuisine in a very appealing way. Full-color photographs of the Italian countryside and of the regional dishes presented will have you racing to the kitchen… <P> This sumptuous book is also practical and well organized: Each of the eight regions has its own chapter, beginning with a two-page photo spread of the land/seascape; descriptions and photos of the local food crops; notes on people, events, and sightseeing; and a page on the area wines. A list of recipes by course precedes the actual recipes and preparation techniques, allowing you to create an entire menu. At the end of each chapter are several pages highlighting the making of regional culinary products, such as sausage, olive oil, grappa, or pasta. The photographic reproductions are both vivid and informative. The book has two indexes: one from A to Z that includes a glossary, and a recipe index listed according to menu course. Regional Italian Cuisine had my mouth watering and my eyes popping at every turn of the page.”
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<br /><br /><li><b>Language:</b> English</li>
<li><b>Publisher:</b> Barron’s Educational Series; U.S. ed edition (October 1, 1999)</li>
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Ismail Merchant’s Florence& Filming and Feasting in Tuscany April 10, 2008
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A talented film producer adds to his growing culinary work by launching the first of many cook-alogues about cities where he has filmed and feasted. The site this first time is Florence and environs, where he filmed his beloved A Room with a View. In fact, the 70 recipes are almost incidental to Merchant’s gastronomic tour of the area, the accompanying photography, and tales of the film’s near disasters and final successes. Scouting for locations starts, of course, with a meal; the actual shoot is enhanced by, yes, yet more feasts and Merchant’s impromptu dinners. The dishes reflect very simple Tuscan fare with more than a few of the author’s improvisations. A passionate and personal reflection on movies and meals. Barbara Jacobs
–This text refers to an out of print or unavailable edition of this title.
Book Description
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“Florence is a worthy setting for Ismail Merchant, whether filming or feasting. He is the very model of a Renaissance man. . . . When Catherine de Médicis married the King of France, she brought her Florentine cooks with her and introduced Paris to the essentials of Tuscan cuisine: the simple harmony of the best and most fresh of every ingredient. Like Catherine, Ismail opens new worlds to his friends, his guests, and his audiences.” —Dame Maggie Smith
Ismail Merchant’s lively account of the filming of the hugely successful A Room with a View is really a song in praise of the Tuscan table. Through vivid prose and extraordinary photographs, Merchant enables the reader to fully experience Tuscan cuisine—whether dining at Florence’s famous Il Cavallino restaurant or in the stately Villa Maiano, whether enjoying a picnic spread out on a hillside or sampling the fruit and vegetables fresh from the farms that give Tuscan cooking its incomparable quality. To satisfy readers’ inevitable hunger, Merchant provides 70 recipes, from antipasti to desserts, that can be prepared successfully in any kitchen, anywhere.
The Il Fornaio Pasta Deck (Misc. Supplies) April 10, 2008
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The Il Fornaio Pasta Deck features delectable pasta recipes from every region of Italy. Enjoy well-loved meat, fish, and vegetarian dishes customized for the home cook.
Includes
- Trenette con Pesto alla Genovese – Pasta ribbons with pesto, green beans, and potatoes
- Pici con Salsiccia – Hand-twisted noodles with a sausage sauce
- Farfalle al Salmone – Bow-tie pasta in a smoked salmon, caper, and brandy cream sauce
- And more!
About the Author
Michael Lamotte is a San Francisco-based photographer whose photographs have appeared in Bon App tit, Esquire, Sunset, and other notable publications, as well as in prominent national advertising campaigns and three other cookbooks. Maurizio Mazzon , a native of the Veneto region, developed his extensive knowledge of Italian cuisines working at various restaurants throughout Italy and the U.S. He began his career at Il Fornaio in 1989 and is now vice president and executive chef, over
Low-Fat No-Fat Italian April 5, 2008
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You might think that all Italian food is very high in calories and fat, but this cookbook shows that it is possible to enjoy all the flavors of Italian cuisine while maintaining a healthy, low-fat eating plan.
Mastering the Grill& The Owner’s Manual for Outdoor Cooking April 3, 2008
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Grilling is a science, and it’s only when you understand the science of grilling that you can transform it into an art. That’s what makes Mastering the Grill a standout on the cookbook shelf. From equipment (grill types and tools) to fire (wood, charcoal, or gas) to ingredients (meat, poultry, fish, and vegetables), the authors have shared their impressive grilling know-how to explain the whys and the hows and guarantee the wows clearly and comprehensively. In addition to hundreds of tips and techniques, this ultimate guide is packed with how-to illustrations and mouthwatering photographs plus 350 surefire recipes everything from rubs and marinades to appetizers, entrees, side dishes, and desserts. Mastering the Grill is a master class in cooking, destined to become a sauce-stained, well-thumbed classic.
About the Author
Andrew Schloss is a well-known teacher, food writer, cookbook author, and food industry consultant. He lives in Pennsylvania. David Joachim has authored, edited, or collaborated on more than 25 cookbooks. He lives in Pennsylvania.
A Pig in Provence& Good Food and Simple Pleasures in the South of France April 3, 2008
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From the publisher of Under the Tuscan Sun comes another extraordinary memoir of a woman embarking on a new life this time in the South of France. Thirty years ago, James Beard Award-winning author Georgeanne Brennan set out to realize the dream of a peaceful, rural existence en Provence. She and her husband, with their young daughter in tow, bought a small farmhouse with a little land, and a few goats and pigs and so began a life-affirming journey. Filled with delicious recipes and local color, this evocative and passionate memoir describes her life cooking and living in the Proven al tradition an entrancing tale that will whet the appetite and the spirit perfect for foodies, Francophiles, or anyone who’s dreamed of packing their bags and buying a ticket to the good life.
About the Author
Georgeanne Brennan is an award-winning author of cooking and gardening books. She lives in Northern California and Provence, where she runs a seasonal cooking school.
The Cuisine of Jacques Maximin April 1, 2008
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Copyright 1987 Reed Business Information, Inc.
Language Notes
Text: English, French (translation)
Confessions of a French Baker& Breadmaking Secrets, Tips, and Recipes April 1, 2008
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This petit but useful compendium contains centuries-old Provençal lessons in bread making as relayed to Francophile foodie and memoirist Mayle (A Year in Provence, etc.) by Auzet, an award-winning baker from Cavaillon, Provence. The collaboration between author and baker yields a mix of regional history, first-person essay and a portrait of a family boulangerie through the generations. The modest Auzet boils down his expertise to a few secrets: among them are that the exact combined temperature of the water, flour and kitchen air should be 56°C, and that a good kitchen scale is imperative. Traditional recipes for baguettes, batards and boules are simple, though, as with any bread made by hand, quite time consuming. To keep second-guessing to a minimum, Auzet offers helpful tips for testing both the dough’s gluten and the bread’s doneness. He also explains how these basic formulas can be amped up with a number of French flavors: olives, thyme, saffron, apricots, nuts and garlic. Additional chapters concern making breads with wine, olive oil and sweet yeast. For true authenticity, a suggested list of wine pairing is included at the end. Throughout, Auzet’s suggestions are spot-on, making his “confessions” an invaluable contribution to aspiring boulangers and bread-lovers. (Nov. 2)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
From Booklist
Despite the title’s implications, this tiny book offers no lurid expose. Rather, this is simply a guide to the technique and art of French bread production as practiced by one of France’s premier bakers. Working out of the Provencal village of Cavaillon, baker Auzet won national honor for his skills when he produced a model of the Eiffel Tower made exclusively of baked bread dough. Author Mayle has written a brief introduction to Auzet’s recipes, which include more than the classic baguette. Auzet produces sweet and savory breads, including thyme, olive, garlic, bacon, and Roquefort cheese exemplars. There is even a loaf that echoes the herbs and spices of Marseille’s bouillabaisse. Recipes are very simple, and Auzet suggests a way to reproduce French flour in an American setting. A short chapter pairs Auzet’s breads with some noted French wines. Mere words may not begin to encompass the technique and art involved in producing a perfect loaf of French bread, but Mayle and Auzet present an entree for the home breadsmith. Mark Knoblauch
Copyright © American Library Association. All rights reserved
Molto Italiano& 327 Simple Italian Recipes to Cook at Home March 31, 2008
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It takes a kind of genius—or obsessive personality—to open five successful restaurants, host two Food Network shows and write three cookbooks, and Batali’s manic energy comes alive on every page of this fourth book devoted to dishes for the home cook. With over 300 recipes, the volume is an overstuffed celebration of the rustic local fare Batali loves, organized by course (antipasto, soup, pasta, fish, etc.). Fans will find repeat renditions of signature Batali dishes found in his earlier volumes, such as Short Ribs in Barolo, and Bucatini all’Amatriciana, but can also discover tantalizing new ones, such as Malloredus with Fennel, Game Hen with Pomegranate, and Lamb Shanks with Orange and Olive. Batali excels when he translates complex traditional dishes for the modern kitchen, such as Pork Loin in the Style of Porchetta. But in his desire to keep things “simple,” he sometimes goes astray, as in the case of homemade sausage, which is reduced to two not-very-simple steps of instructions. Such compression threatens to undermine Batali’s true passion for teaching Americans to savor the intense flavors of local ingredients simply prepared. All in all, the book tries to pack in too much; the two pasta sections would make a book in themselves. What the home cook really needs is more Mario, fewer recipes. Photos, drawings. (May)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Book Description
“The trick to cooking is that there is no trick.” ––Mario Batali
The only mandatory Italian cookbook for the home cook, Mario Batali’s MOLTO ITALIANO is rich in local lore, with Batali’s humorous and enthusiastic voice, familiar to those who have come to know him on his popular Food Network programs, larded through about 220 recipes of simple, healthy, seasonal Italian cooking for the American audience.
Easy to use and simple to read, some of these recipes will be those “as seen” on TV in the eight years of “Molto Mario” programs on the Food Network, including those from “Mediterranean Mario,” “Mario Eats Italy,” and the all–new “Ciao America with Mario Batali.” Batali’s distinctive voice will provide a historical and cultural perspective with a humorous bent to demystify even the more elaborate dishes as well as showing ways to shorten or simplify everything from the purchasing of good ingredients to pre–production and countdown schedules of holiday meals. Informative head notes will include bits about the provenance of the recipes and the odd historical fact.
Mario Batali’s MOLTO ITALIANO will feature ten soups, thirty antipasti (many vegetarian or vegetable based), forty pasta dishes representing many of the twenty–one regions of Italy, twenty fish and shellfish dishes, twenty chicken dishes, twenty pork or lamb dishes and twenty side dishes, each of which can be served as a light meal. Add twenty desserts and a foundation of basic formation recipes and this book will be the only Italian cooking book needed in the home cook’s library.
Italian Cheese& A Guide to Their Discovery And Appreciation (Revised and Expanded, 2005) March 31, 2008
Posted by angelfashion in European, Italian, Regional & International.Tags: pleasure
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Slow Food is sweeping the nation, at a snail’s pace. This international organization was started in Italy by people who perceive McDonald’s as the symbol of a society that is overshooting its own limits. The greatest loss of all is the pleasure of eating foods that are made without the restrictions of time. Many of the cheeses portrayed in this delightful book—stracciata, giuncata, formaggio di fossa, formaggetta della valle Argentina—are not household names and they probably never will be. They’re a few of the 201 traditional Italian farmhouse cheeses lovingly described in this new book from Slow Food International as a “contribution to the conservation of a vast heritage of local products, born of Italy’s extraordinarily varied landscapes, natural environments, dairy breeds, and cheesemaking techniques.”
About the Author
Piero Sardo is president of the Slow Food Foundation for Biodiversity. Gigi Piumatti is general manager of Slow Food Editore. Angelo Surrusca is a Slow Food Writer.
