Everyday Cooking From Italy

Autore: Benedetta Parodi
Editore: Rizzoli Universe Promotional Books
ISBN: 9780789325938
Grandezza: 68,76 MB
Formato: PDF, Docs
Vista: 8773
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Best-selling author and Italian celebrity chef Benedetta Parodi brings together her best recipes for the first time in English. With over two million books sold, Benedetta Parodi is a culinary sensation in Italy. The celebrity chef has now compiled her favorite recipes and tips into one book, bringing to the table a warm, unpretentious charm that shines through. Easy to follow, her recipes are new twists on the traditional, injecting classic Italian fare with freshness and spontaneity. The book is familial and accessible: there is a section for cooking when you simply have no time; another for when you are looking to treat yourself; another for classic Italian food; and one for when you want to impress. The dishes are flavorful while remaining simple: pumpkin risotto, pizza with gorgonzola and figs, chicken and pepper spiedini (skewers), and torta with caramelized oranges. There are hosting tips as well, such as how to choose the right table decorations and how to match the table to what is on the menu. Everyday Cooking from Italy is filled with easy-to-prepare recipes that feature readily accessible ingredients, making it perfect for everyday meals or special occasions-whether a snack in front of the TV, a romantic dinner, lunch with a vegan friend, or a children's birthday party. And, as always, all are relayed in Benedetta's inimitable and irresistible style.

I Men Di Benedetta

Autore: Benedetta Parodi
Editore: Bur
ISBN: 8858640454
Grandezza: 20,82 MB
Formato: PDF
Vista: 4250
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Con il suo stile inconfondibile, che mescola trucchi del mestiere e ricordi personali, Benedetta Parodi ha ideato oltre 60 menù perfetti per tutte le occasioni, dalla cenetta di pesce a poco prezzo al pranzo impeccabile con la suocera criticona. Oltre 230 ricette classificate per ingrediente e per portata in modo da renderne facile e immediata la consultazione, e accompagnate dalle fotografie scattate dalla cuoca in persona. Un succedersi di prelibatezze che diventerà il vostro asso nella manica in cucina.

Gli Appunti Di Cotto E Mangiato

Autore: Benedetta Parodi
ISBN: 9788898384143
Grandezza: 43,31 MB
Formato: PDF, Kindle
Vista: 8415
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Beyond Wikileaks

Autore: B. Brevini
Editore: Springer
ISBN: 113727574X
Grandezza: 42,60 MB
Formato: PDF, ePub, Mobi
Vista: 240
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The 2010 release of US embassy diplomatic cables put WikiLeaks into the international spotlight. Revelations by the leaks sparked intense debate within international diplomacy, journalism and society. This book reflects on the implications of WikiLeaks across politics and media, and on the results of leak journalism and transparency activism.

Ambient Intelligence

Autore: Fabio Paternò
Editore: Springer
ISBN: 364234898X
Grandezza: 31,55 MB
Formato: PDF
Vista: 2186
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This book constitutes the refereed proceedings of the third International Joint Conference an Ambient Intelligence, AmI 2012, held in Pisa, Italy, in November 2012. The 18 revised full papers and 5 short papers presented were carefully reviewed and selected from 47 (full papers) respectively 14 (short papers) submissions. From a scientific point of view, the papers make a multidisciplinary approach covering fields like computer science, human computer interaction, electrical engineering, industrial design, behavioral sciences, aimed at enriching physical environments with a network of distributed devices, such as sensors, actuators, and computational resources, in order to support users in their everyday activities. From a technological perspective the volume represents the convergence of recent achievements in ubiquitous and communication technologies, pervasive computing, intelligent user interfaces and artificial intelligence.

Le Sfide Dell Educazione Alimentare

Autore: Laura De Gara
Editore: Armando Editore
ISBN: 8866778737
Grandezza: 47,29 MB
Formato: PDF
Vista: 2750
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In Italia la popolazione pediatrica e adulta si è andata sempre più allontanando dal modello alimentare mediterraneo definito da Ancel Kyes e da successivi studi scientifici internazionali. Le ricerche svolte al Campus Bio-Medico in tema di alimentazione infantile ed obesità sono poste a disposizione di insegnanti, studenti e famiglie così da fornire opportuna formazione in merito all’educazione alimentare. Obiettivo del volume è dare informazioni utili a migliorare le proprie conoscenze e le proprie abitudini, attraverso argomenti nell’ambito dell’educazione alimentare.


Autore: Benedetta Vitali
ISBN: 1580082580
Grandezza: 51,92 MB
Formato: PDF, ePub, Mobi
Vista: 1391
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For many years, Vitali was the pastry chef and co-owner, with her former husband, of Florence's internationally acclaimed Cibreo restaurant. A year or so ago, she opened her own, more casual restaurant, Zibibbo, in the hills above the city. In this cookbook (soffritto is the sauted onion, carrot, and celery mix that is the base for many Italian dishes), she shares her passion for food, for the best ingredients prepared without artifice. It is a very personal book, with recipes organized not by course, but by topics, such as "Aroma and Taste" and "Layering Flavors." "Memory and Innovation" provides a progression from traditional recipes to their newer interpretations, while "Bread, Oil, and Wine" focuses on classic Tuscan dishes. Vitali has a unique style, guiding her readers step by step through the recipes and offering up her philosophy on cooking and life with sensitivity and wit. Highly recommended. - Library Journal Soffritto is a homey, meandering cookbook that makes you feel as if you're standing at author Benedetta Vitali's side as she saut s the minced red onion, celery, and carrot mixture for which the book is named. "Good cooking is an act of creativity," she says. "Use the recipes as indications, and trust your instincts to fill in the blanks." A simple Pomarola (Tomato Sauce with Garlic and Basil) can be prepared in just 10 minutes--the variations are as endless as your imagination. Try Fagioli (White Beans with Prosciutto, Tomato, and Sage) as a main dish or pair it with Poached Sea Bass. Finish your meal with Bonnet (Amaretto Custard). Each recipe is a story and therefore is as enjoyable to read as it is to follow. Depending on your palate, some recipes may be better off as stories than as dinners, as evidenced by Ragu con Colli Repieni (Meat Sauce with Stuffed Chicken Necks). --Dana Van Nest


Autore: John Wyndham
Editore: New York Review of Books
ISBN: 159017853X
Grandezza: 13,63 MB
Formato: PDF, ePub, Docs
Vista: 8015
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In Chocky, pioneering science-fiction master John Wyndham confronts an enigma as strange as anything found in his classic works The Day of the Triffids or The Chrysalids—the mind of a child. It’s not terribly unusual for a boy to have an imaginary friend, but Matthew’s parents have to agree that his—nicknamed Chocky—is anything but ordinary. Why, Chocky demands to know, are there twenty-four hours in a day? Why are there two sexes? Why can’t Matthew solve his math homework using a logical system like binary code? When the questions Chocky asks become too advanced and, frankly, too odd for teachers to answer, Matthew’s parents start to wonder if Chocky might be something far stranger than a figment of their son’s imagination. Chocky, the last novel Wyndham published during his life, is a playful investigation of what being human is all about, delving into such matters as child-rearing, marriage, learning, artistic inspiration—and ending with a surprising and impassioned plea for better human stewardship of the earth.

Private Renaissance

Autore: Maria Bellonci
Editore: William Morrow
Grandezza: 66,40 MB
Formato: PDF
Vista: 640
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Sumptuous novel centering on the life of sixteenth-century Italian Isabella D'Este.

Starter Cultures In Food Production

Autore: Barbara Speranza
Editore: John Wiley & Sons
ISBN: 1118933761
Grandezza: 27,50 MB
Formato: PDF, Docs
Vista: 1920
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Starter cultures have great significance in the food industry due to their vital role in the manufacture, flavour, and texture development of fermented foods. Once mainly used in the dairy industry, nowadays starter cultures are applied across a variety of food products, including meat, sourdough, vegetables, wine and fish. New data on the potential health benefits of these organisms has led to additional interest in starter bacteria. Starter Cultures in Food Production details the most recent insights into starter cultures. Opening with a brief description of the current selection protocols and industrial production of starter cultures, the book then focuses on the innovative research aspects of starter cultures in food production. Case studies for the selection of new starter cultures for different food products (sourdough and cereal based foods, table olives and vegetables, dairy and meat products, fish and wine) are presented before chapters devoted to the role of lactic acid bacteria in alkaline fermentations and ethnic fermented foods. This book will provide food producers, researchers and students with a tentative answer to the emerging issues of how to use starter cultures and how microorganisms could play a significant role in the complex process of food innovation.