馃搾 Old Trieste Restaurant Cookbook by Larry Tomicich and Family

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ISBN_10 : 1687689822
Copyright Year : 2020-04
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Old Trieste Restaurant Cookbook is a timeless piece filled with family recipes and history that made the restaurant famous for more than 55 years. Classic dishes from fine Italian cuisine include Chicken Livers Trieste, Signature Lemon and White Wine Fish, Veal Parmigiana, Filet Mignon Marsala, Scampi Trieste, Calamari Fritti, Lobster Fra Diavolo, all of the house-made sauces and salad dressings, classic cocktails and of course the Signature Fried Zucchini. Also included in the Cookbook is the list of food vendors that the restaurant used to serve dishes such as the fresh Italian bread, fine meats and seafood, chocolate truffle cake, spumoni ice cream and Tiramisu flown in from Italy!

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馃搾 Lidia S Commonsense Italian Cooking by Lidia Matticchio Bastianich

Genre : Cooking
Publisher : Appetite by Random House
ISBN_10 : 9780449016213
Copyright Year : 2013-10-15
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File Download : 304
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In her beautifully illustrated new cookbook, Lidia Bastianich lays out a comprehensive curriculum of wise cooking tips--from the cutting board to the kitchen table. Channeling the instructive elements from her TV show, she teaches us that a good dose of common sense is the key ingredient to a stellar meal. As storyteller and chef, she draws on anecdotes to educate and illustrate. Recalling lessons learned from her mother, Erminia, and her grandmother Nonna Rosa, Lidia pays homage to the kitchen sages who inspired her. Whether it's Citrus Roasted Veal, or Rustic Ricotta Tart, each recipe is a tangible feast. We learn to look at ingredients as both geographic and cultural indicators. In Campania, the region where mozzarella is king, we discover it best eaten three hours after preparation. In Genova we are taught that while focaccia had its basil origins in the Ligurain culinary tradition, the herbs and flavorings will change from region to region; as home chefs, we can experiment with rosemary or oregano or olives or onions! When it's time for dessert, Lidia draws on the scared customs of nuns in Italian monasteries and convents and reveals the secret to rice pudding with a blessing. Lidia's Commonsense Guide to Italian Cooking is a collection of 150 delectable recipes, told with commonsense cooking wisdom, that teaches us how create simple, seasonal Italian dishes with grace, confidence and love. From the Hardcover edition.

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馃搾 Lidia S Italy by Lidia Matticchio Bastianich

Genre : Cooking
Publisher : Knopf
ISBN_10 : 9780307767561
Copyright Year : 2010-08-18
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In this exciting new book the incomparable Lidia takes us on a gastronomic journey鈥攆rom Piemonte to Puglia鈥攅xploring ten different regions that have informed her cooking and helped to make her the fabulous cook that she is today. In addition, her daughter Tanya, an art historian, guides us to some of the nearby cultural treasures that enrich the pursuit of good food. 路 In Istria, now part of Croatia, where Lidia grew up, she forages again for wild asparagus, using it in a delicious soup and a frittata; Sauerkraut with Pork and Roast Goose with Mlinzi reflect the region鈥檚 Middle European influences; and buzara, an old mariner鈥檚 stew, draws on fish from the nearby sea. 路 From Trieste, Lidia gives seafood from the Adriatic, Viennese-style breaded veal cutlets and Beef Goulash, and Sacher Torte and Apple Strudel. 路 From Friuli, where cows graze on the rich tableland, comes Montasio cheese to make fricos; the corn fields yield polenta for Velvety Cornmeal-Spinach Soup. 路 In Padova and Treviso rice reigns supreme, and Lidia discovers hearty soups and risottos that highlight local flavors. 路 In Piemonte, the robust Barolo wine distinguishes a fork-tender stufato of beef; local white truffles with scrambled eggs is 鈥渉eaven on a plate鈥; and a bagna cauda serves as a dip for local vegetables, including prized cardoons. 路 In Maremma, where hunting and foraging are a way of life, earthy foods are mainstays, such as slow-cooked rabbit sauce for pasta or gnocchi and boar tenderloin with prune-apple Sauce, with Galloping Figs for dessert. 路 In Rome Lidia revels in the fresh artichokes and fennel she finds in the Campo dei Fiori and brings back nine different ways of preparing them. 路 In Naples she gathers unusual seafood recipes and a special way of making limoncello-soaked cakes. 路 From Sicily鈥檚 Palermo she brings back panelle, the delicious fried chickpea snack; a caponata of stewed summer vegetables; and the elegant Cannoli Napoleon. 路 In Puglia, at Italy鈥檚 heel, where durum wheat grows at its best, she makes some of the region鈥檚 glorious pasta dishes and re-creates a splendid focaccia from Altamura. There are 140 delectable recipes to be found as you make this journey with Lidia. And along the way, with Tanya to guide you, you鈥檒l stop to admire Raphael鈥檚 fresco Triumph of Galatea, a short walk from the market in Rome; the two enchanting women in the Palazzo Abbatellis in Palermo; and the Roman ruins in Friuli, among many other delights. There鈥檚 something for everyone in this rich and satisfying book that will open up new horizons even to the most seasoned lover of Italy. From the Hardcover edition.

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馃搾 Trattoria Cooking by Biba Caggiano

Genre : Cooking
Publisher : Wiley
ISBN_10 : 0025202529
Copyright Year : 1992-12-14
File Format : All Formats
File Download : 352
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Advance Praise for Trattoria Cooking "Who wouldn't love doing Biba's research, tracking down the simple, down-to-earth, tasty food that makes Italy such an irresistible destination? For everyone who wishes to know how it is done (and where to go in Italy to find it), she's written a cookbook full of delicious-sounding recipes from the trattorias where real regional cooking goes on. Her recipes are straightforward and easy to follow, and I particularly like all the good tips she gives, like little asides to good friends in the kitchen." --Carol Field, author of The Italian Baker "My friend Biba has done it again with her new book in which she brings the trattoria scene to vivid life." --Giuliano Bugialli "If you are an insatiable cookbook collector, as I have been for the past thirty-odd years, you may feel that the last word has been written about all categories of food. I felt that way until I browsed through Biba Caggiano's Trattoria Cooking and was positively impressed that she does have a great deal of admirable things to add to the subject of Italian cookery. Her book is marvelously inspired and original and it would be an asset to anyone's library." --Craig Claiborne "Biba Caggiano's Trattoria Cooking brings out the Italian in all of us. Her simplicity of method and use of fresh wholesome ingredients make every recipe exciting. Trattoria Cooking has Old World quality and authenticity, making every dish a winner." --Bradley M. Ogden

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馃搾 My American Dream by Lidia Matticchio Bastianich

Genre : Biography & Autobiography
Publisher : Vintage
ISBN_10 : 9781524731625
Copyright Year : 2018-04-03
File Format : All Formats
File Download : 352
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For decades, beloved chef Lidia Bastianich has introduced Americans to Italian food through her cookbooks, TV shows, and restaurants. Now, in My American Dream, she tells her own story for the very first time. Born in Pula, on the Istrian peninsula, Lidia grew up surrounded by love and security, learning the art of Italian cooking from her beloved grandmother. But when Istria was annexed by a communist regime, Lidia鈥檚 family fled to Trieste, where they spent two years in a refugee camp waiting for visas to enter the United States. When she finally arrived in New York, Lidia soon began working in restaurants, the first step on a path that led to her becoming one of the most revered chefs and businesswomen in the country. Heartwarming, deeply personal, and powerfully inspiring, My American Dream is the story of Lidia鈥檚 close-knit family and her dedication and endless passion for food.

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馃搾 Lidia S Italian Table by Lidia Bastianich

Genre : Cooking
Publisher : Harper Collins
ISBN_10 : 9780688154103
Copyright Year : 1998-09-02
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File Download : 400
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Lidia's Italian Table LIDIA MATTICCHIO BASTIANICH "Let me invite you on a journey with me from my childhood ..." beckons Lidia Bastianich, hostess of the national public television series Lidia's Italian Table. And what an incredible journey it proves to be. Lidia's Italian Table is overflowing with glorious Italian food, highlighted by Lidia's personal collection of recipes accumulated since her childhood in Istria, located in northern Italy on the Adriatic Sea. Hearty and heartwarming Italian fare is what Lidia understands best, and each chapter of this gorgeous cookbook is infused with Lidia's warm memories of a lifetime of eating and cooking Italian style. Since good Italian food is based on good ingredients, Lidia includes an eloquent discourse on those products that are the cornerstones of Italian cuisine: olives (and their green-golden oil), Parmigiano-Reggiano cheese, salt, porcini mushrooms, truffles, tomato paste, and hot peppers. She also explains the importance of regional wines and grappa (in flavors from honey to dried fig) in the Italian food experience. Her recipes are filled with these Italian delicacies--Fennel, Olive, and Citrus Salad; Tagliatelle with Porcini Mushroom Sauce; Seared Rabbit Loin over Arugula with Truffle Dressing; Asparagus Gratin with Parmigiano-Reggiano Cheese-, and Zabaglione with Barolo Wine. Lidia explores every corner of Italian cuisine: from fresh and dry pasta to gnocchi and risotto to game and shellfish, all of which Lidia transforms into exceptional Italian dishes. But that is only the beginning. There are Italian soups to savor, like hearty minestre, bread-enriched zuppe, and the light and flavorful brodi. Polenta's delicious versatility is revealed through Polenta, Gorgonzola, and Savoy Cabbage Torte and White Creamy Polenta with Fresh Plums. And Lidia's luscious dolci, or desserts, invite your indulgence with Sweet Crepes with Chocolate Walnut Filling, Blueberry-Apricot Frangipane Tart, and Soft Ice Cream with Hazelnuts. Lidia attributes her passion and appreciation for Italian food to her family. Lidia's Italian Table is filled with stories of learning to make Easter bread with her Grandma Rosa in the town's communal oven; touching and smelling her way through the food markets of Trieste with her great-aunt Zia Nina; fishing for calamari with her uncle Zio Milio; and collecting briny mussels and sea urchins along the Istrian coastline with her cousins. This gastronomic adventure is more than just a cookbook: It is an exploration into the heart of Italian cuisine.

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馃搾 The Book Of St John by Fergus Henderson

Genre : Cooking
Publisher : Random House
ISBN_10 : 9781473564404
Copyright Year : 2019-10-03
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File Download : 320
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A celebration of a chef like no other. Join the inimitable Fergus Henderson and Trevor Gulliver as they welcome you into their world-famous restaurant, inviting you to celebrate 25 years of unforgettable, innovative food. Established in 1994, St. JOHN has become renowned for its simplicity, its respect for quality ingredients and for being a pioneer in zero waste cooking 鈥 they strive to use every part of an ingredient, from leftover stale bread for puddings, bones for broths and stocks, to typically unused parts of the animal (such as the tongue) being made the hero of a dish. Recipes include: Braised rabbit, mustard and bacon Ox tongue, carrots and caper sauce Duck fat toast Smoked cod鈥檚 roe, egg and potato cake Confit suckling pig shoulder and dandelion The Smithfield pickled cucumbers St. JOHN chutney Butterbean, rosemary and garlic wuzz Honey and bay rice pudding Featuring all the best-loved seminal recipes as well as comprehensive menus and wine recommendations, Fergus and Trevor will take a look back at the ethos and working practices of a food dynasty that has inspired a generation of chefs and home cooks.

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馃搾 Last Days In Old Europe by Richard Bassett

Genre : History
Publisher : Penguin UK
ISBN_10 : 9780241014875
Copyright Year : 2019-01-31
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File Download : 192
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Selected as a Book of the Year in the TLS and Spectator The final decade of the Cold War, through the eyes of a laconic and elegant observer In 1979 Richard Bassett set out on a series of adventures and encounters in central Europe which allowed him to savour the last embers of the cosmopolitan old Hapsburg lands and gave him a ringside seat at the fall of another ancien regime, that of communist rule. From Trieste to Prague and Vienna to Warsaw, fading aristocrats, charming gangsters, fractious diplomats and glamorous informants provided him with an unexpected counterpoint to the austerities of life along the Iron Curtain, first as a professional musician and then as a foreign correspondent. The book shows us familiar events and places from unusual vantage points: dilapidated mansions and boarding-houses, train carriages and cafes, where the game of espionage between east and west is often set. There are unexpected encounters with Shirley Temple, Fitzroy Maclean, Lech Walesa and the last Empress of Austria. Bassett finds himself at the funeral of King Nicola of Montenegro in Cetinje, plays bridge with the last man alive to have been decorated by the Austrian Emperor Franz-Josef and watches the KGB representative in Prague bestowing the last rites on the Soviet empire in Europe. Music and painting, architecture and landscape, food and wine, friendship and history run through the book. The author is lucky, observant and leans romantically towards the values of an older age. He brilliantly conjures the time, the people he meets, and Mitteleuropa in one of the pivotal decades of its history.

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Genre : Cooking
Publisher : Lulu Press, Inc
ISBN_10 : 9781312060432
Copyright Year : 2014-04-01
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Food is necessary. Food is an obsession to some people. Go to #641 at the library and you鈥檒l find hundreds of cookbooks.Go to #611 to #613 which is the fitness and health section. There are books about diet and healthy eating there. There are some general food books at #640. There is tons of free knowledge on the internet. Home economics/ thrift type living books are at #332.024 or TX326 at the library. Books about how to feed children are at #649.3 or RJ53. The U.S. Dept of Agriculture created the Food Pyramid and stuff like that. Food books at the library start at #640 and go to #642. 640. Household Stuff. 641. Food and drink. 642. Food and meal service. If you're interested in country living like gardening vegetables, etc., go to #630.2, #641.4 and #643 sections or S501 at the library.

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Genre : Cooking
Publisher : Broadway
ISBN_10 : 0767901290
Copyright Year : 1998
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File Download : 313
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Defines Italian culinary terms, and provides recipes for Italian dishes, featuring pasta, chicken, seafood, and pizza

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