Italian Cooking School Vegetables

Italian Cooking School  Vegetables

Italian Cooking School Vegetables

75 fail-proof recipes for delicious vegetable from the world’s most trusted and bestselling Italian cookbook series Italian Cooking School: Vegetables is the latest addition to this fail-proof Italian cookbook series. Step-by-step instructions and photography guide readers through the preparation process and ensure success every time. Chapters cover salads, steaming, boiling and stewing, grilling, frying, roasting and baking. Phaidon proudly presents the Italian Cooking School series from The Silver Spoon, which is designed for modern cooks to prepare delicious and authentic Italian recipes at home. Ideal for cooking novices, each title in the series features illustrated instructions for basic techniques and a collection of 75 recipes to inspire readers.

Italian Cuisine

Italian Cuisine

Italian Cuisine

The renowned restaurateur discusses the terms, techniques, and principles of Italian cooking, and includes more than 300 recipes for sauces, breads, soups, vegetables, entrâees, and desserts.

Catalog

Catalog

Catalog


Pasta Vegetables

Pasta   Vegetables

Pasta Vegetables


The Heritage of Italian Cooking

The Heritage of Italian Cooking

The Heritage of Italian Cooking

This richly illustrated celebration of Old World Italian cooking restores more than 150 recipes, some centuries old, for the modern cook, tracing the history of Italian cuisine

Al Dente

Al Dente

Al Dente

Spaghetti with meatballs, fettuccine alfredo, margherita pizzas, ricotta and parmesan cheeses—we have Italy to thank for some of our favorite comfort foods. Home to a dazzling array of wines, cheese, breads, vegetables, and salamis, Italy has become a mecca for foodies who flock to its pizzerias, gelateries, and family-style and Michelin-starred restaurants. Taking readers across the country’s regions and beyond in the first book in Reaktion’s new Foods and Nations series, Al Dente explores our obsession with Italian food and how the country’s cuisine became what it is today. Fabio Parasecoli discovers that for centuries, southern Mediterranean countries such as Italy fought against food scarcity, wars, invasions, and an unfavorable agricultural environment. Lacking in meat and dairy, Italy developed foodways that depended on grains, legumes, and vegetables until a stronger economy in the late 1950s allowed the majority of Italians to afford a more diverse diet. Parasecoli elucidates how the last half century has seen new packaging, conservation techniques, industrial mass production, and more sophisticated systems of transportation and distribution, bringing about profound changes in how the country’s population thought about food. He also reveals that much of Italy’s culinary reputation hinged on the world’s discovery of it as a healthy eating model, which has led to the prevalence of high-end Italian restaurants in major cities around the globe. Including historical recipes for delicious Italian dishes to enjoy alongside a glass of crisp Chianti, Al Dente is a fascinating survey of this country’s cuisine that sheds new light on why we should always leave the gun and take the cannoli.

The Guide to Cooking Schools 2005

The Guide to Cooking Schools 2005

The Guide to Cooking Schools 2005

Comprehensive resource to culinary & wine education worldwide with detailed descriptions of more than 1,100 career & recreational programs in the U.S. & other countries.