La Cucina Sarda

Autore: Alessandro Molinari Pradelli
Editore: Newton Compton Editori
ISBN: 8854146161
Grandezza: 60,86 MB
Formato: PDF, ePub, Mobi
Vista: 8614
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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 Gramophone

Autore: Sir Compton Mackenzie
Editore:
ISBN:
Grandezza: 54,93 MB
Formato: PDF, Docs
Vista: 7315
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I Have Dyslexia

Autore: Shelley Ball-Dannenberg
Editore:
ISBN: 9789780615284
Grandezza: 54,75 MB
Formato: PDF, Kindle
Vista: 1332
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Cassavetes On Cassavetes

Autore: John Cassavetes
Editore: Macmillan
ISBN: 9780571201570
Grandezza: 27,71 MB
Formato: PDF, ePub
Vista: 2296
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"For more than thirty years John Cassavetes, the spiritual father of American independent filmmaking, steered a courageous course freelancing on the fringes of the Hollywood studio system. This is the autobiography he never lived to write." "In his own words Cassavetes tells the story of his life as he lived it, day by day, year by year. He begins with his family and childhood and describes his high school, college, and drama school days. He talks about the years he spent pounding the pavement in New York as a young, unemployed actor unable to get a job - or even an agent. Then he takes the reader behind the scenes to sit in on the planning, rehearsing, shooting, and editing of each of his films - from Shadows, Faces, and Husbands, to Minnie and Moskowitz, A Woman Under the Influence, The Killing of a Chinese Bookie, Opening Night, Gloria, and Love Streams. He describes the battles to get them made and the even greater struggle to get them into theaters. It is an extraordinary personal saga of dreams, triumphs, and frustrations; of high-stakes financial gambles, crazy artistic risk-taking, and midnight visions of glory. This is Cassavetes at his most candid and outspoken - uncompromising, humane, and passionate about both life and art." "Ray Carney, the leading authority on Cassavetes' life and work, spent more than ten years assembling the text, based on new and previously published interviews with Cassavetes and artists who knew him - including Gena Rowlands, Peter Falk, Ben Gazzara and scores of others."--BOOK JACKET.

Bakewise

Autore: Shirley O. Corriher
Editore: Simon and Schuster
ISBN: 9781416560838
Grandezza: 27,77 MB
Formato: PDF, ePub
Vista: 873
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For years, food editors and writers have kept CookWise right by their computers. Now that spot they've been holding for BakeWise can be filled. With her years of experience from big-pot cooking for 140 teenage boys and her classic French culinary training to her work as a research biochemist at Vanderbilt University School of Medicine, Shirley Corriher manages to put two and two together in unique and exciting ways. She describes useful techniques, such as brushing puff pastry with ice water—not just brushing off the flour—making the puff pastry easier to roll. The result? Higher, lighter, and flakier pastry. And you won't find these recipes anywhere else, not even on the Internet. She can help you make moist cakes; flaky pie crusts; shrink-proof perfect meringues that won't leak but still cut like a dream; big, crisp cream puffs; amazing French pastries; light génoise; and crusty, incredibly flavorful, open-textured French breads, such as baguettes and fougasses. BakeWise does not have just a single source of knowledge; Shirley loves reading the works of chefs and other good cooks and shares their information with you, too. She applies not only her expertise but that of the many artisans she admires, such as famous French pastry chefs Gaston Lenôtre and Chef Roland Mesnier, the White House executive pastry chef for twenty-five years; Bruce Healy, author of Mastering the Art of French Pastry; and Bonnie Wagner, Shirley's daughter-in-law's mother. Shirley also retrieves "lost arts" from experts of the past such as Monroe Boston Strause, the pie master of 1930s America. For one dish, she may give you techniques from three or four different chefs plus her own touch of science—“better baking through chemistry.” She adds facts about the right temperature, the right mixing speed, and the right mixing time for the absolutely most stable egg foam, so you can create a light-as-air génoise every time.

Mug Cakes

Autore: Lene Knudsen
Editore:
ISBN: 9781742708553
Grandezza: 63,18 MB
Formato: PDF, Kindle
Vista: 8814
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Shares over thirty recipes for cakes that can be prepared in the microwave in five minutes, including options for basic flavors as well as for unusual combinations, including peanut butter and sesame and green tea with raspberries.

Dirt Bike Runaway

Autore: Matt Christopher
Editore: Norwood House Press
ISBN: 1599532158
Grandezza: 28,84 MB
Formato: PDF, Docs
Vista: 3364
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Peter, a shy, unhappy sixteen-year-old with a talent for working with motorcycles runs away from his foster home and gets involved with a variety of people, both bad and good.

The Krypton Companion

Autore: Michael Eury
Editore: TwoMorrows Publishing
ISBN: 9781893905610
Grandezza: 74,51 MB
Formato: PDF, Mobi
Vista: 5578
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Unlock the secrets of the most influential age of Superman's history-when kryptonite came in multiple colors, super-pets scampered across the skies and Brainiac first invaded Earth - in The Krypton Companion, a behind-the-scenes exploration of the Man of Steel's adventures from 1958 through 1986. Writer/editor Michael Eury explores this classic comics era through all-new interviews with fan-favorite Superman writers and artists; previously unpublished and/or immortal artwork by Curt Swan, Neal Adams, Wayne Boring, Jose Luis Garcia-Lopez, Adam Hughes, Nick Cardy, Jim Mooney and others; Superman co-creator Jerry Siegel's "lost" imaginary story "The Death of Clark Kent;" a roundtable discussion where today's comics pros - including John Byrne, Alex Ross and Mark Waid - discuss the Superman of yesteryear and other revealing features! Plus a (last-page) introduction by Bizarro No. 1 (abetted by Seinfeld writer David Mandel) and a super cover by Watchmen's Dave Gibbons!

The Splendid Table

Autore: Lynne R. Kasper
Editore: Harper Collins
ISBN: 0062040103
Grandezza: 51,42 MB
Formato: PDF, ePub
Vista: 4785
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Just when you thought you knew the best of Northern Italy, along comes Lynne RossettoKasper to introduce you to Emilia-Romagna, a fertile wedge between Milan, Venice, and Florence, as gastronomically important as any land in the world. The lush homeland of balsamic vinegar, Prosciutto di Parma, tortellini, and Parmigiano-Reggiano cheese, this is a region venerated by Italy's food cognoscenti. "Ask an Italian where to take only one meal in Italy, and, after recommending his mother's house, he will more than likely send you to EmiliaRomagna,"writes Kasper. A cuisine at once voluptuous and refined, the dishes of Emilia-Romagna's kitchen are literally irresistible. just listen to the names"Little" Spring Soup from the 17th Century, His Eminence's Baked Penne, Modena Crumbling Cake. Then imagine sitting down to a dish of Hot Caramelized Pears with Prosciutto, a Risotto of Red Wine with Fresh Rosemary or a Pie of Polenta and Country Ragú The first American book to present the food of this singular northern region, The Splendid Table is an Italian cookbook for the nineties. It will take you from Parma, Bologna, Modena, Ravenna, and Ferrara to tiny villages in the foothills of the Apennines, from Renaissance banquet halls to the simplest of farmhouses, offering history, folklore, and substantive cooking tips along the way. Among the things you will find are: A 56-recipe pasta chapter including many never before seen in America. From fast and easy dishes such as Linguine with Braised Garlic and Balsamic Vinegar to a lasagne of chicken, pine nuts, and currants. A veal Parmigiano like no other-Pan-Fried Veal Chops with Tomato Marsala Sauce, the whole finished with curls of Parmigiano Reggiano cheese. An array of meatless or almost meatless recipes. Grilled vegetables with maccheroni; a country dish of braised lentils with ribbons of pappardelle and crisp nubbins of pancetta; Tortellini of Artichokes and Mascarpone; or Fresh Tuna Adriatic Style. Straight out of the Renaissance but perfect for today, a sumptuous tortellini pie, ideal for important dinners and holidays. A salad of tart greens, Parmigiano-Reggiano cheese, and Prosciutto di Parma with a warm garlic and balsamic dressing and many other antipasto dishes. Over thirty dessert recipes including Chestnut Ricotta Cheesecake and Torta Barozzi, a mysterious chocolate cake made at only one pastry shop in the entire region. "A Guide to Ingredients" that shares the secrets of how to select, use, and store the very best balsamic vinegars, olive oils, porcini mushrooms, Prosciutto di Parma, mortadella, Parmigiano-Reggiano, coppa, fresh herbs, and much more. Encounters with Lucrezia Borgia, Gioachino Rossini, Napoleon's Empress Marie Louise, Giuseppe Verdi, Arturo Toscanini, Carlo Bergonzi, Renata Tebaldi, and Luciano Pavarotti, all characters in the epic of Emilia-Romagna. The Splendid Table is the Italian cookbook America has been waiting for a book firing our passion for Italian food while responding to our health concerns. It not only reveals Italy's best-kept culinary secret, the great cuisine of Emilia-Romagna, it is at the same time one of the most important teaching books of our era. Know it will become a good friend, well thumbed and lovingly stained over years of good cooking and good reading. 24 pages of finished dishes in full color. 200 recipes with wine and menu suggestions.

Ramshackle Glam

Autore: Jordan Reid
Editore: Running Press
ISBN: 0762453052
Grandezza: 42,33 MB
Formato: PDF, ePub, Mobi
Vista: 4656
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Ramshackle Glam creator Jordan Reid was a little nervous about becoming a mother. “In my experience,” she writes, “you know what happens when you hold babies? They cry. And it immediately becomes clear to all present that you have terrible parental instincts and should never be allowed to come into contact with children—ever.” But in October 2011 Reid became a mother herself, and over the first year of her son’s life the writer and media personality not only figured out a thing or two about parenting, but also learned how to navigate an entirely new lifestyle while still maintaining a sense of self. Part memoir, part commiseration, and part how-to guide on fashion, beauty, home décor and entertaining for the new mom, Ramshackle Glam offers something fresh for the “mommy” bookshelf: concrete advice on how to care for yourself in the post-partum days, weeks, and months. A deeply personal exploration of the realities of modern-day parenthood (Reid covers topics ranging from post-partum depression and marital struggles to pets who immediately transform from your beloved best friends into Those Things That Wake Up Your Child), Ramshackle Glamis also filled with straightforward, fun, and easy lifestyle tips, including how to dress for your post-partum shape, tricks for rearranging your home so it works with an infant as well as your tastes, and strategies for getting your makeup done in five minutes flat with one hand while keeping that bouncy chair going with the other. Reid’s spot-on advice combined with her trademark intimacy, wit, and (often aching) honesty make Ramshackle Glam a must-read for any woman in search of a candid account of how to handle enormous life changes with humor, grace . . . and a little bit of glam.