Volevo La Torta Di Mele Piccolo Viaggio Sentimentale A Tavola

Autore: Morganti
Editore: FrancoAngeli
ISBN: 8891707872
Grandezza: 40,50 MB
Formato: PDF, ePub
Vista: 8205
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Torte Di Mele

Autore: M. Teresa Di Marco
Editore:
ISBN: 9788867530489
Grandezza: 58,15 MB
Formato: PDF, Mobi
Vista: 4591
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Torte Di Mele

Autore: Daniela Peli • Francesca Ferrari
Editore: QUADO' EDITRICE SRL
ISBN: 8888072810
Grandezza: 78,59 MB
Formato: PDF, Mobi
Vista: 1038
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Le mele, così diffuse e alla portata di tutti, racchiudono in sè numerose proprietà benefiche per la salute e si prestano con grande trasformismo quali ghiotte ingredienti di innumerevoli dolci. Le mele a fettine danno il meglio facendo capolino sulla superficie di numerose torte, ammorbidendo ulteriormente gli impasti e, in accostamento a frutta secca e cioccolato, creano un connubio estremamente equilibrato e gradevole al gusto. Le mele arricchiscono l'impasto dei plum cake, esaltano la loro tenerezza nelle farce delle crostate e dei muffin ed entrano a pieno titolo in altre numerose ghiottonerie che vi presentiamo in queste pagine traboccanti di colore, sapore e profumo.

L America Dei Pionieri E Le Bambine Facevano La Torta Di Mele

Autore: Amber Richards
Editore: Babelcube Inc.
ISBN: 1507105134
Grandezza: 56,65 MB
Formato: PDF, ePub, Docs
Vista: 4813
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Agile testo educativo sulla vita di una bambina all’epoca dei pionieri d’America. Descrive le fasi dell’apprendimento di vari aspetti della vita, con un particolare riguardo per i lavori di cucina. È destinato principalmente a bambine dagli otto ai tredici anni, a seconda dell’abitudine alla lettura e degli interessi individuali. Il testo è corredato da fotografie e disegni, per aiutare a visualizzare i tempi a cui si riferisce. La vita dei pionieri è illustrata in maniera molto realistica, attraverso la descrizione degli utensili, delle attrezzature e dei procedimenti per ottenere gli ingredienti da cucinare e per conservare cibi e derrate alimentari senza la refrigerazione. Ciò che mi auguro come autrice di questo lavoro è fornire alle bambine di oggi uno strumento pratico e diretto per entrare in contatto con l’inizio della storia americana e comprenderne lo spirito. A tal fine nel corso del testo sono poste in evidenza le differenze fra la vita di oggi e quella dei pionieri. Il libro termina con un progetto di lavoro in cui si propone alle giovani lettrici di cercare di replicare, con l’assistenza di un adulto, le fasi necessarie per cucinare una torta di mele e dei biscotti seguendo due ricette quanto più simili possibile a quelle cha usavano le loro coetanee di due o tre secoli fa. Questo progetto di lavoro potrebbe essere adottato anche nelle scuole come esercitazione da svolgere a casa. Scaricate adesso la vostra copia.

La Filosofia Della Torta Di Mele

Autore: Serena Bedini
Editore:
ISBN: 9788897157526
Grandezza: 20,69 MB
Formato: PDF, ePub
Vista: 601
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The Opera Of Bartolomeo Scappi 1570

Autore: Terence Scully
Editore: University of Toronto Press
ISBN: 1442692170
Grandezza: 22,38 MB
Formato: PDF, ePub
Vista: 3203
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Bartolomeo Scappi (c. 1500-1577) was arguably the most famous chef of the Italian Renaissance. He oversaw the preparation of meals for several Cardinals and was such a master of his profession that he became the personal cook for two Popes. At the culmination of his prolific career he compiled the largest cookery treatise of the period to instruct an apprentice on the full craft of fine cuisine, its methods, ingredients, and recipes. Accompanying his book was a set of unique and precious engravings that show the ideal kitchen of his day, its operations and myriad utensils, and are exquisitely reproduced in this volume. Scappi's Opera presents more than one thousand recipes along with menus that comprise up to a hundred dishes, while also commenting on a cook's responsibilities. Scappi also included a fascinating account of a pope's funeral and the complex procedures for feeding the cardinals during the ensuing conclave. His recipes inherit medieval culinary customs, but also anticipate modern Italian cookery with a segment of 230 recipes for pastry of plain and flaky dough (torte, ciambelle, pastizzi, crostate) and pasta (tortellini, tagliatelli, struffoli, ravioli, pizza). Terence Scully presents the first English translation of the work. His aim is to make the recipes and the broad experience of this sophisticated papal cook accessible to a modern English audience interested in the culinary expertise and gastronomic refinement within the most civilized niche of Renaissance society.

Florentine

Autore: Emiko Davies
Editore: Hardie Grant Publishing
ISBN: 1743584075
Grandezza: 32,61 MB
Formato: PDF, Kindle
Vista: 3240
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In Florentine, Emiko Davis takes us on a stroll through the streets of Florence, past bakeries and pastry shops bustling with espresso sippers, colourful markets, busy trattorias, butchers, hole-in-the-wall wine bars and late-night gelaterias.

She stays true to the most classic recipes and traditions of the Renaissance city – which inspired her to start her eponymous blog five years ago while living in Florence – revealing an unpretentious and unchanging cuisine that tells the unique story of its city, dish by dish.

'Emiko Davies' work is not a casual appreciation of Italian cooking – it is a studied, observant, and celebratory one. To see – and cook – Florence's food traditions through Emiko's recipes, research, and immersive photography is to gain a deeper understanding of the city that you're like to get in years of visits.' – Kristen Miglore, Executive Editor, Food52


Chi Sa Fare La Torta Di Mele Trova Marito

Autore: Valentina Santini
Editore:
ISBN: 9788897157168
Grandezza: 63,24 MB
Formato: PDF, ePub, Docs
Vista: 4059
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From A Rectory Kitchen

Autore: Franca Bosio Bertoli
Editore: Xulon Press
ISBN: 1619046954
Grandezza: 31,37 MB
Formato: PDF, ePub, Docs
Vista: 1829
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"When serving as the bishop of the Diocese of Bridgeport, I was delighted whenever I received an invitation to dine with the priests at St. Joseph's parish in Danbury. For I knew what awaited me: a splendid meal, lovingly prepared by a gifted cook, Franca. The food was always superb, and I felt transported back to Italy each time. Thus, I was very happy indeed to learn of her collaboration with Father Matthew Mauriello and their soon-to-be-published cookbook." His Eminence, Edward Cardinal Egan Archbishop Emeritus of New York "Several times each year, Fr. Matt invited a group of priests for a fraternal gathering and a home-cooked Italian meal. It was always a treat! Everything was prepared from scratch by him; from the large platters of antipasto to the manicotti or tortellini, then a main course, followed by Tiramisu or freshly-made ice cream. There was even home-made Limoncello. The excellent meal was accompanied by warm conversation and conviviality among the brother priests. It seemed that Fr. Matt's joy in serving as a priest was the secret ingredient in his cooking. Those were very memorable gatherings." A priest of the Diocese of Bridgeport About the authors: This cookbook is the product of nearly twenty years of friendship between Franca Bosio Bertoli and Fr. Matthew Mauriello. In 1992, Fr. Matt began his parish priest assignment at St. Joseph Church in Danbury, CT where Franca was the Rectory cook. They hit it off, exchanging cooking tips and recipes. Franca was born in the Province of Cremona, in northern Italy and Fr. Matt's relatives came from the Province of Avellino in southern Italy. They hope that this cookbook, a treasury of recipes and a product of love and friendship, will bring others as much joy as their mutual love of cooking has brought to them.