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A Florentine authority on Italian cooking presents 220 pasta recipes, ranging from classic Italian dishes to contemporary cuisine. 100 color photos.
Book Synopsis Bugialli on Pasta by : Giuliano Bugialli
Download or read book Bugialli on Pasta written by Giuliano Bugialli and published by ABRAMS. This book was released on 2000 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: A Florentine authority on Italian cooking presents 220 pasta recipes, ranging from classic Italian dishes to contemporary cuisine. 100 color photos.
The internationally recognized authority on Italian food and cooking brings together more than 150 authentic recipes from his native province. Known for his painstaking research, Bugialli draws on the recipes of old Tuscan families, early printed cookbooks, and field research to create an important and exciting collection of dishes. 150 full-color photographs.
Book Synopsis Giuliano Bugialli's Foods of Tuscany by : Giuliano Bugialli
Download or read book Giuliano Bugialli's Foods of Tuscany written by Giuliano Bugialli and published by . This book was released on 1992-09 with total page 318 pages. Available in PDF, EPUB and Kindle. Book excerpt: The internationally recognized authority on Italian food and cooking brings together more than 150 authentic recipes from his native province. Known for his painstaking research, Bugialli draws on the recipes of old Tuscan families, early printed cookbooks, and field research to create an important and exciting collection of dishes. 150 full-color photographs.
Emilia-Romagna, Friuli, Sicily, Liguria, Piedmont, Apulia -- the names trip off the tongue and conjure seductive images of deeply satisfying food. In Bugialli's Italy, companion cookbook to the new twenty-six-part public television series, cooking teacher and food historian Giuliano Bugialli presents the reader with an irresistible banquet of all Italy has to offer. The more than 150 recipes collected here span the boot from north to south east to west. You can take your grand tour from antipasto to dessert (how about Pizza with Tomato Pockets from Apulia, Pureed Chick-Pea Soup with Mushrooms from Umbria, Lamb in Peppery Wine Sauce from Abruzzi, String Beans in Caper Walnut Sauce from Lombardy, and, to finish, Peach Cake with Almonds from Piedmont?). Or why not plan a regional tasting of pastas -- Stewed Sardinian Pasta, Pasta Stuffed with Eggplant from Tuscany, Tagliatelle and Zucchini Blossoms from Lazio, and Pasta with Sicilian Winter Pesto? Even gnocchi flies the regional flag-Red Beet Gnocchi from Piedmont and Potato Gnocchi with Ligurian Pesto and Tomatoes. As always, Giuliano serves up something new -- a wonderful collection of unusual and engaging regional recipes filled with the history tradition, and techniques that make his books so special.
Book Synopsis Bugialli's Italy by : Giuliano Bugialli
Download or read book Bugialli's Italy written by Giuliano Bugialli and published by William Morrow Cookbooks. This book was released on 1998-09-16 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: Emilia-Romagna, Friuli, Sicily, Liguria, Piedmont, Apulia -- the names trip off the tongue and conjure seductive images of deeply satisfying food. In Bugialli's Italy, companion cookbook to the new twenty-six-part public television series, cooking teacher and food historian Giuliano Bugialli presents the reader with an irresistible banquet of all Italy has to offer. The more than 150 recipes collected here span the boot from north to south east to west. You can take your grand tour from antipasto to dessert (how about Pizza with Tomato Pockets from Apulia, Pureed Chick-Pea Soup with Mushrooms from Umbria, Lamb in Peppery Wine Sauce from Abruzzi, String Beans in Caper Walnut Sauce from Lombardy, and, to finish, Peach Cake with Almonds from Piedmont?). Or why not plan a regional tasting of pastas -- Stewed Sardinian Pasta, Pasta Stuffed with Eggplant from Tuscany, Tagliatelle and Zucchini Blossoms from Lazio, and Pasta with Sicilian Winter Pesto? Even gnocchi flies the regional flag-Red Beet Gnocchi from Piedmont and Potato Gnocchi with Ligurian Pesto and Tomatoes. As always, Giuliano serves up something new -- a wonderful collection of unusual and engaging regional recipes filled with the history tradition, and techniques that make his books so special.
This is the definitive cookbook on Italian cuisine. The author is one of the foremost teachers of Italy's revered cooking techniques with more than 20 years of teaching and cooking experience. Giuliano Bugialli's incomparable cookbook has been updated, expanded and beautifully redesigned, including: • Over 300 recipes from Tuscany and other regions of Italy • Suggested dinner menus and wine recommendations • Chapters on pasta, breads, sauces, antipasti, meat and fish, poultry, risotto, vegetables, and desserts • Improved ingredient lists, revised wine lists, updated notes on olive oil, Italian herbs, and cheeses • 75 detailed, easy-to-follow line drawings
Book Synopsis The Fine Art of Italian Cooking by : Giuliano Bugialli
Download or read book The Fine Art of Italian Cooking written by Giuliano Bugialli and published by Gramercy. This book was released on 2005 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the definitive cookbook on Italian cuisine. The author is one of the foremost teachers of Italy's revered cooking techniques with more than 20 years of teaching and cooking experience. Giuliano Bugialli's incomparable cookbook has been updated, expanded and beautifully redesigned, including: • Over 300 recipes from Tuscany and other regions of Italy • Suggested dinner menus and wine recommendations • Chapters on pasta, breads, sauces, antipasti, meat and fish, poultry, risotto, vegetables, and desserts • Improved ingredient lists, revised wine lists, updated notes on olive oil, Italian herbs, and cheeses • 75 detailed, easy-to-follow line drawings
Book Synopsis Giuliano Bugialli's Foods of Italy by : Giuliano Bugialli
Download or read book Giuliano Bugialli's Foods of Italy written by Giuliano Bugialli and published by ABRAMS. This book was released on 1984-10 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Classic pasta dishes from America’s 1st and most beloved master chef Whether you’re entertaining guests or simply cooking for 1, pasta is sure to delight. The ultimate comfort food, it can be found in the cuisines of nearly every culture. James Beard, heralded by the New York Times as “the dean of American cookery” enriches our understanding of this culinary staple with his collection of recipes and commentary on store-bought versus homemade pasta, wine pairings, choosing the perfect cheese, and other insights. From familiar spaghetti entrées to more adventurous fare, such as udon noodle soup and spätzle, Beard brings meals from all over the globe into the home chef’s kitchen. Under the guidance of America’s original gastronomic genius, the basic noodle is elevated in dishes such as basil lasagna, Portuguese fish stew with orzo, and cheddar angel hair soufflé. Beard on Pasta is full of easy-to-follow recipes, along with tips on preparation, sauce, and serving that you’ll be eager to try. This comprehensive cookbook provides all the tools you need to make delectable and unforgettable pasta for any occasion.
Book Synopsis Beard on Pasta by : James Beard
Download or read book Beard on Pasta written by James Beard and published by Open Road Media. This book was released on 2015-09-01 with total page 307 pages. Available in PDF, EPUB and Kindle. Book excerpt: Classic pasta dishes from America’s 1st and most beloved master chef Whether you’re entertaining guests or simply cooking for 1, pasta is sure to delight. The ultimate comfort food, it can be found in the cuisines of nearly every culture. James Beard, heralded by the New York Times as “the dean of American cookery” enriches our understanding of this culinary staple with his collection of recipes and commentary on store-bought versus homemade pasta, wine pairings, choosing the perfect cheese, and other insights. From familiar spaghetti entrées to more adventurous fare, such as udon noodle soup and spätzle, Beard brings meals from all over the globe into the home chef’s kitchen. Under the guidance of America’s original gastronomic genius, the basic noodle is elevated in dishes such as basil lasagna, Portuguese fish stew with orzo, and cheddar angel hair soufflé. Beard on Pasta is full of easy-to-follow recipes, along with tips on preparation, sauce, and serving that you’ll be eager to try. This comprehensive cookbook provides all the tools you need to make delectable and unforgettable pasta for any occasion.
First published in 1982 with 50,000 copies in print, this Italian cookbook is unmatched in its scope and authenticity. More than 1,000 black-and-white photographs.
Book Synopsis Giuliano Bugialli's Classic Techniques of Italian Cooking by : Giuliano Bugialli
Download or read book Giuliano Bugialli's Classic Techniques of Italian Cooking written by Giuliano Bugialli and published by Touchstone. This book was released on 1989 with total page 526 pages. Available in PDF, EPUB and Kindle. Book excerpt: First published in 1982 with 50,000 copies in print, this Italian cookbook is unmatched in its scope and authenticity. More than 1,000 black-and-white photographs.
Winner of the International Association of Culinary Association (IACP) Award The indispensable cookbook for genuine Italian sauces and the traditional pasta shapes that go with them. Pasta is so universally popular in the United States that it can justifiably be called an American food. This book makes the case for keeping it Italian with recipes for sauces and soups as cooked in Italian homes today. There are authentic versions of such favorites as carbonara, bolognese, marinara, and Alfredo, as well as plenty of unusual but no less traditional sauces, based on roasts, ribs, rabbit, clams, eggplant, arugula, and mushrooms, to name but a few. Anyone who cooks or eats pasta needs this book. The straightforward recipes are easy enough for the inexperienced, but even professional chefs will grasp the elegance of their simplicity. Cooking pasta the Italian way means: Keep your eye on the pot, not the clock. Respect tradition, but don’t be a slave to it. Choose a compatible pasta shape for your sauce or soup, but remember they aren’t matched by computer. (And that angel hair goes with broth, not sauce.) Use the best ingredients you can find—and you can find plenty on the Internet. Resist the urge to embellish, add, or substitute. But minor variations usually enhance a dish. How much salt? Don’t ask, taste! Serving and eating pasta the Italian way means: Use a spoon for soup, not for twirling spaghetti. Learn to twirl; never cut. Never add too much cheese, and often add none at all. Toss the cheese and pasta before adding the sauce. Warm the dishes.Serve pasta alone. The salad comes after. To be perfectly proper, use a plate, not a bowl. The authors are reluctant to compromise because they know how good well-made pasta can be. But they keep their sense of humor and are sympathetic to all well-intentioned readers.
Book Synopsis Sauces & Shapes: Pasta the Italian Way by : Oretta Zanini De Vita
Download or read book Sauces & Shapes: Pasta the Italian Way written by Oretta Zanini De Vita and published by W. W. Norton & Company. This book was released on 2013-10-14 with total page 424 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner of the International Association of Culinary Association (IACP) Award The indispensable cookbook for genuine Italian sauces and the traditional pasta shapes that go with them. Pasta is so universally popular in the United States that it can justifiably be called an American food. This book makes the case for keeping it Italian with recipes for sauces and soups as cooked in Italian homes today. There are authentic versions of such favorites as carbonara, bolognese, marinara, and Alfredo, as well as plenty of unusual but no less traditional sauces, based on roasts, ribs, rabbit, clams, eggplant, arugula, and mushrooms, to name but a few. Anyone who cooks or eats pasta needs this book. The straightforward recipes are easy enough for the inexperienced, but even professional chefs will grasp the elegance of their simplicity. Cooking pasta the Italian way means: Keep your eye on the pot, not the clock. Respect tradition, but don’t be a slave to it. Choose a compatible pasta shape for your sauce or soup, but remember they aren’t matched by computer. (And that angel hair goes with broth, not sauce.) Use the best ingredients you can find—and you can find plenty on the Internet. Resist the urge to embellish, add, or substitute. But minor variations usually enhance a dish. How much salt? Don’t ask, taste! Serving and eating pasta the Italian way means: Use a spoon for soup, not for twirling spaghetti. Learn to twirl; never cut. Never add too much cheese, and often add none at all. Toss the cheese and pasta before adding the sauce. Warm the dishes.Serve pasta alone. The salad comes after. To be perfectly proper, use a plate, not a bowl. The authors are reluctant to compromise because they know how good well-made pasta can be. But they keep their sense of humor and are sympathetic to all well-intentioned readers.
In the grand tradition of Bugialli's "Foods of Italy" and "Foods of Tuscany" come 175 impeccably researched and tested dishes from Naples and the surrounding Campania region. The markets, street life, and landscapes serve as backdrop to these traditional dishes. 175 recipes. 100 color photos.
Book Synopsis Guiliano Bugialli's Food of Naples and Campania by : Giuliano Bugialli
Download or read book Guiliano Bugialli's Food of Naples and Campania written by Giuliano Bugialli and published by Harry N. Abrams. This book was released on 2003-03-18 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the grand tradition of Bugialli's "Foods of Italy" and "Foods of Tuscany" come 175 impeccably researched and tested dishes from Naples and the surrounding Campania region. The markets, street life, and landscapes serve as backdrop to these traditional dishes. 175 recipes. 100 color photos.
Presents a guide to Italian cuisine that enables home cooks to create Mediterranean flavors with available ingredients, in a volume that features such options as fusilli with zucchini pesto and braised beef short ribs with Potatoes.
Book Synopsis How to Cook Italian by : Giuliano Hazan
Download or read book How to Cook Italian written by Giuliano Hazan and published by Simon and Schuster. This book was released on 2005 with total page 488 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents a guide to Italian cuisine that enables home cooks to create Mediterranean flavors with available ingredients, in a volume that features such options as fusilli with zucchini pesto and braised beef short ribs with Potatoes.
