La Cucina Regionale Italiana In Oltre 5000 Ricette

Autore: Alessandro Molinari Pradelli
Editore:
ISBN: 9788854157705
Grandezza: 12,71 MB
Formato: PDF, ePub
Vista: 8393
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Il Grande Libro Della Cucina Italiana In Oltre 5000 Ricette Regionali

Autore: Alessandro Molinari Pradelli
Editore: Newton Compton
ISBN: 9788882893132
Grandezza: 53,29 MB
Formato: PDF, ePub, Docs
Vista: 8321
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La Cucina Sarda

Autore: Alessandro Molinari Pradelli
Editore: Newton Compton Editori
ISBN: 8854146161
Grandezza: 16,80 MB
Formato: PDF, ePub, Mobi
Vista: 7339
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In 450 ricette tradizionaliUna gastronomia che da sempre custodisce ed esalta i grandi sapori della terra e del mareLa Sardegna, terra dai due volti, di mare e di montagna, ha fatto della sua cucina un’arte, capace di soddisfare il gusto e l’olfatto di chiunque ne abbia assaggiato i piatti tradizionali. La cacciagione si sposa con finocchio e foglie di mirto selvatico, il pesce con alloro e bacche di ginepro, e poi ancora aragoste, maialino cotto su una brace di legno profumato, formaggi, miele di corbezzolo e dolci di mandorle. Ricette di terra o di mare, il cui ingrediente principale resta sempre il profumo della macchia mediterranea. Alessandro Molinari Pradelligiornalista e scrittore bolognese, si occupa da anni di civiltà contadina, enologia, storia della gastronomia e artigianato. Con la Newton Compton ha pubblicato numerosi libri dedicati alla gastronomia delle regioni italiane e l’imponente volume La cucina regionale italiana in oltre 5000 ricette.

The Silver Spoon

Autore: Editors of Phaidon Press
Editore: Phaidon Press
ISBN: 9780714845319
Grandezza: 25,45 MB
Formato: PDF, ePub
Vista: 6870
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Presents more than two thousand recipes for traditional Italian dishes.

Bocca

Autore: Jacob Kenedy
Editore: Bloomsbury USA
ISBN: 9781608194889
Grandezza: 63,78 MB
Formato: PDF, Kindle
Vista: 7552
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Bocca di Lupo is an Italian trattoria with an international reputation. Tables are booked months in advance by diners from around the world who are seeking chef Jacob Kenedy's unique take on Italian cuisine. In Bocca, Kenedy brings his own brand of Italian regional cooking out of the restaurant and into the home. Kenedy's cooking is simple and delicious, covering the full range of regional specialties: Tuscan porcini soup, Venetian tagliatelle with pigeon ragù, Lazian asparagus and prawn frittata, Sicilian fried mullet, and Neapolitan coffee with zabaione. Organized by food group (pasta, soups, stews, roasts, etc.), with over 200 recipes, this book has been designed by the renowned Caz Hildebrand, best known for her work on Nigella Lawson's books. It includes 250 sumptuous photographs of Italy and Kenedy's delectable dishes. For fans of Andrew Carmellini, Mario Batali, the Frankies (Spuntino), and Giada de Laurentiis, for foodies who must have the next "it" chef's cookbook, and for lovers of great Italian cuisine, Bocca will be essential reading.

The Silver Spoon

Autore:
Editore: Phaidon
ISBN: 9780714862453
Grandezza: 41,83 MB
Formato: PDF, ePub
Vista: 6597
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The Silver Spoon was the first English edition of the bestselling Italian cookbook of the last fifty years, Il cucchiaio d'argento. With over 2,000 recipes, its simple style and authenticity has made it the definitive, bestselling book on Italian cooking, for both gourmets and beginners. Following its phenomenal success, this new updated and revised edition is illustrated with newly commissioned photography and includes new menus by celebrated Italian chefs.

The 4 Hour Body

Autore: Timothy Ferriss
Editore: Random House
ISBN: 1446446883
Grandezza: 71,36 MB
Formato: PDF, Docs
Vista: 8303
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Do you want to lose fat, double testosterone, get the perfect posterior or give your partner a fifteen-minute female orgasm? Whatever your physical goal, The 4-Hour Body eclipses every other health manual by sharing the best kept secrets in the latest science and research to provide new strategies for redesigning the human body. And you don't need to exhaust yourself. International bestselling author, Timothy Ferriss, helps you reach your true genetic potential in 3-6 months with a commitment of less than four hours per week. You can pick and choose from a menu of options, from simple to extreme, for dramatic body changes. Based on over 15 years of research and with personal stories, amazing before and after photos, recipes and sidebars, The 4-Hour Body will give unbelievable results and change the way you look forever.

Science In The Kitchen And The Art Of Eating Well

Autore: Pellegrino Artusi
Editore: University of Toronto Press
ISBN: 1442690968
Grandezza: 44,55 MB
Formato: PDF, ePub, Mobi
Vista: 4028
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First published in 1891, Pellegrino Artusi?s La scienza in cucina e l?arte di mangier bene has come to be recognized as the most significant Italian cookbook of modern times. It was reprinted thirteen times and had sold more than 52,000 copies in the years before Artusi?s death in 1910, with the number of recipes growing from 475 to 790. And while this figure has not changed, the book has consistently remained in print. Although Artusi was himself of the upper classes and it was doubtful he had ever touched a kitchen utensil or lit a fire under a pot, he wrote the book not for professional chefs, as was the nineteenth-century custom, but for middle-class family cooks: housewives and their domestic helpers. His tone is that of a friendly advisor ? humorous and nonchalant. He indulges in witty anecdotes about many of the recipes, describing his experiences and the historical relevance of particular dishes. Artusi?s masterpiece is not merely a popular cookbook; it is a landmark work in Italian culture. This English edition (first published by Marsilio Publishers in 1997) features a delightful introduction by Luigi Ballerini that traces the fascinating history of the book and explains its importance in the context of Italian history and politics. The illustrations are by the noted Italian artist Giuliano Della Casa.

The Dorito Effect

Autore: Mark Schatzker
Editore: Simon and Schuster
ISBN: 1476724210
Grandezza: 17,76 MB
Formato: PDF, Kindle
Vista: 4084
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The award-winning author of Steak argues that the key to reversing America's health crisis lies in the overlooked link between nutrition and flavor, explaining how technologically advanced but plentiful foods have been rendered less nutritious and taste-appealing.