Kategoria BISAC: Cooking >> Regional & Ethnic - Italian

In Every Night Italian, he writes for a new generation, addressing the concerns most often expressed by students in his cooking classes: how to make good, authentic Italian meals, with ingredients from the supermarket,...

A Sampling of Recipes:
- Cold Steamed Mussels with Marjoram Pesto
- Baked Radicchio with Gorgonzola and Red Pears
- Farro and Mushroom Soup
- Torn Pasta with Lobster, Fava Beans, and Currant Tomatoes
- Saffron Risotto with Clams, Spanish Sausage, and Borlotti Beans
- Kale with Crisp Garlic
- Grilled Prime Rib Steak with Red Wine Sauce
- Crisp Flattened Chicken with Wilted Parsley
-...

The Tuscan Year recounts the daily life and food preparation of a family living on a farm in Tuscany. Elizabeth Romer chronicles each season's activities month by month: curing prosciutto and making salame in January, planting and cheesemaking in March, harvesting and threshing corn in July, hunting for wild muchrooms in September, and grape crushing in Ocober. Scattered throughout this lovely calendar are recipes--fresh bread and olive oil, grilled mushrooms, broad beans with ham, trout with fresh tomatoes and basil, chicken grilled with fresh sage and garlic, and apples baked with...

In Seasons and Celebrations, Old World family recipes from Sicily and Southern Italy have been updated and
transplanted for the American table.
Divided into sections by season, this cookbook places special emphasis on seasonal foods and holiday treats. Familiar Italian recipes including lasagna, spaghetti with meatballs, and spumoni are scattered throughout the seasons but can be easily located in a well-organized index.
Less-familiar recipes can also be found in Seasons and Celebrations . Holiday suggestions include Christmas Eve Calamari and an Easter Tiano (a ring pan...

The family cook, Emilia, a feisty, temperamental woman from a nearby fishing village, dutifully produces bland white dishes for every family meal, as dictated by Patrizia's...

Shrimp Italian, Crabmeat Contessa, Stuffed
Artichokes-in New Orleans, Italian cooking means a unique combination of
spices, sauces, and flavors. Compiled by the Italian-American Society of
Jefferson Auxiliary, The New Orleans Italian Cookbook includes
recipes for traditional favorites such as Ravioli, Pizza, and Eggplant
Parmesan, as well as special creations by some of New Orleans' best cooks.
The blending of two cultures, Creole and Italian, has produced culinary
delights that rank with the finest of New Orleans' world-renowned cuisine. The
recipe...

This collection of recipes highlights how panna cotta, much like vanilla ice cream, is a blank slate for flavor possibilities. By swapping out or adding in a few ingredients, an almost infinite number of flavorings and garnishes emerge. And though the name means cream, many of the panna cotta in this collection are reinterpreted...