La Cucina Regionale Italiana In Oltre 5000 Ricette

Autore: Alessandro Molinari Pradelli
Editore:
ISBN: 9788854157705
Grandezza: 33,74 MB
Formato: PDF, ePub, Mobi
Vista: 1312
Scaricare Leggi Online


Il Grande Libro Della Cucina Italiana In Oltre 5000 Ricette Regionali

Autore: Alessandro Molinari Pradelli
Editore: Newton Compton
ISBN: 9788882893132
Grandezza: 59,60 MB
Formato: PDF, ePub
Vista: 2234
Scaricare Leggi Online


Bocca

Autore: Jacob Kenedy
Editore: Bloomsbury USA
ISBN: 9781608194889
Grandezza: 16,11 MB
Formato: PDF, Docs
Vista: 3134
Scaricare Leggi Online

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.

La Cucina Sarda

Autore: Alessandro Molinari Pradelli
Editore: Newton Compton Editori
ISBN: 8854146161
Grandezza: 72,29 MB
Formato: PDF
Vista: 6727
Scaricare Leggi Online

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.

Orlando Furioso

Autore: Lodovico Ariosto
Editore:
ISBN:
Grandezza: 25,22 MB
Formato: PDF, ePub, Mobi
Vista: 7891
Scaricare Leggi Online


Deliciously Ella

Autore: Ella Woodward
Editore: Simon and Schuster
ISBN: 147679328X
Grandezza: 19,24 MB
Formato: PDF, ePub, Docs
Vista: 8687
Scaricare Leggi Online

The author of a popular food blog shares plant-based recipes designed to combat chronic illness and improve life quality without refined foods or deprivation.

Why Italians Love To Talk About Food

Autore: Elena Kostioukovitch,
Editore: Gerald Duckworth & Co
ISBN: 0715646559
Grandezza: 76,24 MB
Formato: PDF, ePub, Docs
Vista: 4786
Scaricare Leggi Online

Italians love to talk about food. The aroma of a simmering ragu, the bouquet of a local wine, the memory of a past meal: Italians discuss these details as naturally as we talk about politics or sport, and at least as animatedly. In Why Italians Love to Talk about Food, Elena Kostioukovich explores the phenomenon that first struck her as a newcomer to Italy: the 'culinary code' or way of talking about food. In doing so, she captures the fierce local pride that gives Italian cuisine its remarkable diversity. To come to know Italian food is to discover the differences of taste, language and attitude that separate a Sicilian from a Puglian or a Venetian from a Sardinian. Sample Emilio Romagna's pumpkin-filled Tortelli, Tuscany's Bistecca alla Fiorentina and Lombardy's mouth-watering Torta Paradiso: each is part of a unique culinary tradition. This learned, charming and entertaining narrative is a journey through one of the world's richest and most adored food cultures. Arranged by region with vivid historical anecdotes, maps, menus and glossaries, Why Italians Love to Talk About Food is a sumptuous exploration of Italian cuisine and culture, and Italy's delicious contributions to the world.

The Silver Spoon

Autore:
Editore: Phaidon
ISBN: 9780714862453
Grandezza: 30,35 MB
Formato: PDF, Docs
Vista: 489
Scaricare Leggi Online

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.

500 Sushi Dishes

Autore: Caroline Bennett
Editore: Apple
ISBN: 9781845434779
Grandezza: 60,59 MB
Formato: PDF, Kindle
Vista: 5455
Scaricare Leggi Online

Prepared with seasoned Japanese sushi rice and tantalising combinations of fresh fish, shellfish, tofu and vegetables, sushi makes a deliciously healhy snack that can be enjoyed at any time of the day. Sushi may be familiar to us from Japanese restaurant menus, but have you ever considered making these flavoursome bites at home? With 500 Sushi now you can, as this collection of recipes will give you the confidence to choose fresh fish and other ingredients and fuse them into delicious combinations. From toppings and fillings to seasonings and accompaniments, this book will guide you through everything you need to know about making sushi at home.

Le Cucine Di Romagna

Autore: Graziano Pozzetto
Editore: TARKA
ISBN: 8898823495
Grandezza: 33,77 MB
Formato: PDF, ePub, Mobi
Vista: 4457
Scaricare Leggi Online

Quattrocento pagine ricche di storia, cultura, ricette (sono oltre 200) con approfondimenti sulla grande tradizione dei brodetti di mare delle Marinerie romagnole, le minestre tradizionali e povere, i miti e le passioncelle gastronomiche dei vecchi romagnoli, le specialità romagnole dei primi decenni del ’900, i piatti della memoria di Tonino Guerra, le ricordanze di cibo di Tino Babini, i vini di Romagna tra innovazione, nuove regole, grande tradizione, e consolidato Rinascimento.