Kategoria BISAC: Cooking >> Regional & Ethnic - European

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...

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...

From the Baroque Era to the Victorian Era, 1650-1850, unprecedented changes took place in the food ways and dining habits of European society. This daily life aspect of history comes alive for students and food enthusiasts as they read and try out these recipes, most translated into English for the first time. There are nearly 200 recipes, organized overall by the mini-periods of the Baroque and Rococo Era, the Reign of Louis XV to the French Revolution, and the reign of Napoleon to the Victorian Era. Author Ivan Day, a renowned food historian who specializes in meticulous recreation of...

Belgian food and drink, often overshadowed by the those of powerhouse neighbors France and Germany, receive much deserved attention in this thorough overview, the most comprehensive available in English. Belgian waffles, chocolate, and beer are renowned, but "Food Culture in Belgium" opens up the entire food culture spectrum and reveals Belgian food habits today and yesterday. Students and food mavens learn about the question of Belgianness in discussions of the foodways of distinct regions of Flanders, Wallonia, and Brussels. Packed with daily life insight, consumption statistics, and...

In the blink of an eye, Bob Spitz turned fifty, finished an eight-year book project and a fourteen-year marriage, had his heart stolen and broken on the rebound, and sought salvation the only way he knew how. He fled to Europe, where he hopscotched among the finest cooking schools in pursuit of his dream. Spitz hit the fabled cooking-school circuit in a series of idyllic European villages, and The Saucier's Apprentice is a chronicle of his exploits. Combining an outrageous travelogue with gastronomic lore, hands-on cooking instruction, hot-tempered chefs, local personalities, and...