Encyclopedia of Pasta

Author: Oretta Zanini De Vita

Publisher: Univ of California Press

ISBN: 0520944712

Category: Cooking

Page: 400

View: 8199

Spaghetti, gnocchi, tagliatellea, ravioli, vincisgrassi, strascinati—pasta in its myriad forms has been a staple of the Mediterranean diet longer than bread. This beautiful volume is the first book to provide a complete history of pasta in Italy, telling its long story via the extravagant variety of shapes it takes and the even greater abundance of names by which it is known. Food scholar Oretta Zanini De Vita traveled to every corner of her native Italy, recording oral histories, delving into long-forgotten family cookbooks, and searching obscure archives to produce this rich and uniquely personal compendium of historical and geographical information. For each entry she includes the primary ingredients, preparation techniques, variant names, and the locality where it is made and eaten. Along the way, Zanini De Vita debunks such culinary myths as Marco Polo's supposed role in pasta's story even as she serves up a feast of new information. Encyclopedia of Pasta, illustrated throughout with original drawings by Luciana Marini, will be the standard reference on one of the world's favorite foods for many years to come, engaging and delighting both general readers and food professionals.
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Popes, Peasants, and Shepherds

Recipes and Lore from Rome and Lazio

Author: Oretta Zanini De Vita,Maureen B. Fant

Publisher: Univ of California Press

ISBN: 0520271548

Category: Cooking

Page: 304

View: 5096

The food of Rome and its region, Lazio, is redolent of herbs, olive oil, ricotta, lamb, and pork. It is the food of ordinary, frugal people, yet it is a very modern cuisine in that it gives pride of place to the essential flavors of its ingredients. In this only English-language book to encompass the entire region, the award-winning author of Encyclopedia of Pasta, Oretta Zanini De Vita, offers a substantial and complex social history of Rome and Lazio through the story of its food. Including more than 250 authentic, easy-to-follow recipes, the author leads readers on an exhilarating journey from antiquity through the Middle Ages to the mid-twentieth century.
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Sauces & Shapes: Pasta the Italian Way

Author: Oretta Zanini De Vita,Maureen B. Fant,Gentl & Hyers

Publisher: W. W. Norton & Company

ISBN: 0393082431

Category: Cooking

Page: 400

View: 566

Includes 150 recipes for making authentic Italian sauces, soups and handmade pastas at home, as well as clear instructions for the necessities when stocking an Italian pantry, cooking al dente, stuffing ravioli and selected cheeses. 35,000 first printing.
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Pasta by Design

Author: George L. Legendre

Publisher: N.A

ISBN: 9780500515808

Category: Cooking

Page: 208

View: 5947

Looks at the design and mathematical principles for over ninety pasta shapes through a classification tree based on physical characteristics and profiles that include descriptions, photographs, formulas, and cooking times for each pasta shape.
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Food

The History of Taste

Author: Paul H. Freedman

Publisher: Univ of California Press

ISBN: 9780520254763

Category: Cooking

Page: 368

View: 2187

This richly illustrated book applies the discoveries of the new generation of food historians to the pleasures of dining and the culinary accomplishments of diverse civilizations, past and present. Freedman gathers essays by French, German, Belgian, American, and British historians to present a comprehensive, chronological history of taste.
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Pasta

The Story of a Universal Food

Author: Silvano Serventi,Françoise Sabban

Publisher: Columbia University Press

ISBN: 0231124422

Category: Cooking

Page: 439

View: 5696

Chronicles the history of pasta, describing its origins in China and Italy and examining its spread around the world and its evolution into its innumerable modern varieties.
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Pasta and Noodles

A Global History

Author: Kantha Shelke

Publisher: Reaktion Books

ISBN: 1780236972

Category: Cooking

Page: 144

View: 1579

Pasta and noodles are so ubiquitous and popular that many nations around the world claim them as their own invention. In fact, their origins are as murky as ever, a destination that Kantha Shelke sets out for in this fascinating history. Journeying across five continents and through distant lands, she takes readers on a delicious culinary adventure in order to learn more about one of the world’s most popular—and satisfying—foods. Shelke traces the evolution and examines the scientific qualities of this highly adaptable staple. From there she guides us from roadside noodle stalls in Singapore to an age-old traditional pasta company in Parma, Italy; from a state-of-the-art Japanese manufacturer to pasta makers in Brazil, Mexico, and United States. She then takes the quest into our homes, offering a bonanza of recipes from around the world suitable to casual and intrepid home-cooks alike. A toothsome look at the world’s comfort food, Pasta and Noodles reveals little known facts, tasty titbits, and cultural lore that will have you feeling satiated, indeed.
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The Cook's Encyclopedia of Pasta

Author: Jeni Wright

Publisher: Lorenz Books

ISBN: 9780754803706

Category: Cookery (Pasta)

Page: 256

View: 1986

Over 65 inspirational rcipes the best of contemporary Italilan cooking.
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The Best Soups in the World

Author: Clifford A. Wright

Publisher: Houghton Mifflin Harcourt

ISBN: 0544177797

Category: Cooking

Page: 480

View: 7372

The ultimate soup cookbook-from James Beard Cookbook of the Year award-winning author Clifford Wright Soup is an affordable, popular dish the world over. In The Best Soups in the World, renowned food scholar and cookbook author Clifford Wright compiles the globe's most delicious soups into a single collection, exploring the history and cultural significance of each recipe along the way. Perfect for cooks at any level of experience, the book includes traditional American and thrilling international flavors alike-from Old-Fashioned Chicken Noodle to Thai Mushroom and Chile to Mexican Roasted Poblano and Three Cheese to Tuscan White Bean. A great value-features 300 recipes in an affordable, beautiful paperback format Clifford Wright is a highly-respected cookbook author who has won the James Beard Cookbook of the Year Award and the James Beard Award for Best Writing on Food The perfect soup cookbook for anyone who loved Wright's highly acclaimed casseroles cookbook Bake Until Bubbly The Best Soups in the World presents exciting, enticing, easy-to-prepare recipes using common, easy-to-find ingredients-perfect for budget-conscious cooks whose tastes know no boundaries.
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Mediterranean Vegetables

A Cook's Compendium of All the Vegetables from the World's Healthiest Cuisine, with More Than 200 Recipes

Author: Clifford A. Wright

Publisher: Houghton Mifflin Harcourt

ISBN: 1558327754

Category: COOKING

Page: 388

View: 3783

A comprehensive A-to-Z culinary reference to one of the world's healthiest cuisines with more than 20 recipes.
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Hot and Cheesy

Author: Clifford A. Wright

Publisher: John Wiley & Sons

ISBN: 0470615354

Category: Cooking

Page: 404

View: 6520

Compiles more than two hundred fifty recipes that reveal how to enhance comfort foods from casseroles and pastas to sandwiches and pizzas using varieties of cheese, in a volume complemented by historical and cultural notes.
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My Bombay Kitchen

Traditional and Modern Parsi Home Cooking

Author: Niloufer Ichaporia King

Publisher: Univ of California Press

ISBN: 0520249607

Category: Cooking

Page: 338

View: 6814

A detailed guide to the culinary traditions of the Parsi population of India features 165 tempting recipes that capture one of India's most colorful regional cuisines and offers a personal overview of the ideas, tastes, ingredients, and cooking techniques of Parsi cuisine.
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How Italian Food Conquered the World

Author: John F. Mariani

Publisher: St. Martin's Press

ISBN: 0230112412

Category: Cooking

Page: 288

View: 1428

Not so long ago, Italian food was regarded as a poor man's gruel-little more than pizza, macaroni with sauce, and red wines in a box. Here, John Mariani shows how the Italian immigrants to America created, through perseverance and sheer necessity, an Italian-American food culture, and how it became a global obsession. The book begins with the Greek, Roman, and Middle Eastern culinary traditions before the boot-shaped peninsula was even called "Italy," then takes readers on a journey through Europe and across the ocean to America alongside the poor but hopeful Italian immigrants who slowly but surely won over the hearts and minds of Americans by way of their stomachs. Featuring evil villains such as the Atkins diet and French chefs, this is a rollicking tale of how Italian cuisine rose to its place as the most beloved fare in the world, through the lives of the people who led the charge. With savory anecdotes from these top chefs and restaurateurs: - Mario Batali - Danny Meyer - Tony Mantuano - Michael Chiarello - Giada de Laurentiis - Giuseppe Cipriani - Nigella Lawson And the trials and triumphs of these restaurants: - Da Silvano - Spiaggia - Bottega - Union Square Cafe - Maialino - Rao's - Babbo - Il Cantinori
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Culinary Ephemera

An Illustrated History

Author: William Woys Weaver

Publisher: N.A

ISBN: 9780520259775

Category: Cooking

Page: 299

View: 6413

"Weaver's personal collection of food-and-drink ephemera is a marvel of culinary Americana. Few works have captured so precisely and memorably the interplay of food, design, technology, business and popular culture."--Laura Shapiro, author of "Perfection Salad: Women and Cooking at the Turn of the Century"
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Making Artisan Pasta

How to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More

Author: Aliza Green

Publisher: N.A

ISBN: 1592537324

Category: Cooking

Page: 176

View: 3412

Making handmade, home-made pasta has never been easier!
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Food and Culture

Author: Kathryn P. Sucher,Pamela Goyan Kittler,Marcia Nelms

Publisher: Cengage Learning

ISBN: 1305886879

Category: Health & Fitness

Page: 560

View: 9342

FOOD AND CULTURE is the market-leading text for the cultural foods courses, providing current information on the health, culture, food, and nutrition habits of the most common ethnic and racial groups living in the United States. It is designed to help health professionals, chefs, and others in the food service industry learn to work effectively with members of different ethnic and religious groups in a culturally sensitive manner. The authors include comprehensive coverage of key ethnic, religious, and regional groups, including Native Americans, Europeans, Africans, Mexicans and Central Americans, Caribbean Islanders, South Americans, Chinese, Japanese, Koreans, Southeast Asians, Pacific Islanders, People of the Balkans, Middle Easterners, Asian Indians, and regional Americans. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.
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Pasta

A Comprehensive Guide to All the Varieties and Styles of Fresh and Dried Pasta

Author: Jeni Wright

Publisher: Lorenz Books

ISBN: 9780754811367

Category: Cooking

Page: 512

View: 3079

Featuring everything you will need to know about choosing, making and cooking pasta, this volume includes over 350 classic and original recipes, from simple soups and fresh and healthy salads, to hearty casseroles to delicate stuffed pasta. The comprehensive, full-colour identification guide contains close-up photographs of the huge range of dried and fresh pasta types and shapes. That's not all, there is a visual guide to the primary pasta sauce ingredients and information about pasta making equipment.
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Why Calories Count

From Science to Politics

Author: Marion Nestle,Malden Nesheim

Publisher: Univ of California Press

ISBN: 0520952170

Category: Cooking

Page: 304

View: 4276

Calories—too few or too many—are the source of health problems affecting billions of people in today’s globalized world. Although calories are essential to human health and survival, they cannot be seen, smelled, or tasted. They are also hard to understand. In Why Calories Count, Marion Nestle and Malden Nesheim explain in clear and accessible language what calories are and how they work, both biologically and politically. As they take readers through the issues that are fundamental to our understanding of diet and food, weight gain, loss, and obesity, Nestle and Nesheim sort through a great deal of the misinformation put forth by food manufacturers and diet program promoters. They elucidate the political stakes and show how federal and corporate policies have come together to create an "eat more" environment. Finally, having armed readers with the necessary information to interpret food labels, evaluate diet claims, and understand evidence as presented in popular media, the authors offer some candid advice: Get organized. Eat less. Eat better. Move more. Get political.
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Eating Mud Crabs in Kandahar

Stories of Food during Wartime by the World's Leading Correspondents

Author: Matt McAllester

Publisher: Univ of California Press

ISBN: 0520949684

Category: Cooking

Page: 232

View: 5526

These sometimes harrowing, frequently funny, and always riveting stories about food and eating under extreme conditions feature the diverse voices of journalists who have reported from dangerous conflict zones around the world during the past twenty years. A profile of the former chef to Kim Jong Il of North Korea describes Kim’s exacting standards for gourmet fare, which he gorges himself on while his country starves. A journalist becomes part of the inner circle of an IRA cell thanks to his drinking buddies. And a young, inexperienced female journalist shares mud crab in a foxhole with an equally young Hamid Karzai. Along with tales of deprivation and repression are stories of generosity and pleasure, sometimes overlapping. This memorable collection, introduced and edited by Matt McAllester, is seasoned by tragedy and violence, spiced with humor and good will, and fortified, in McAllester’s words, with "a little more humanity than we can usually slip into our newspapers and magazine stories."
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Inside the California Food Revolution

Thirty Years That Changed Our Culinary Consciousness

Author: Joyce Goldstein

Publisher: Univ of California Press

ISBN: 0520956702

Category: Cooking

Page: 360

View: 5692

In this authoritative and immensely readable insider’s account, celebrated cookbook author and former chef Joyce Goldstein traces the development of California cuisine from its formative years in the 1970s to 2000, when farm-to-table, foraging, and fusion cooking had become part of the national vocabulary. Interviews with almost two hundred chefs, purveyors, artisans, winemakers, and food writers bring to life an approach to cooking grounded in passion, bold innovation, and a dedication to "flavor first." Goldstein explains how the counterculture movement in the West gave rise to a restaurant culture characterized by open kitchens, women in leadership positions, and a surprising number of chefs and artisanal food producers who lacked formal training. The new cuisine challenged the conventional kitchen hierarchy and French dominance in fine dining, leading to a more egalitarian and informal food scene. In weaving Goldstein’s views on California food culture with profiles of those who played a part in its development—from Alice Waters to Bill Niman to Wolfgang Puck—Inside the California Food Revolution demonstrates that, while fresh produce and locally sourced ingredients are iconic in California, what transforms these elements into a unique cuisine is a distinctly Western culture of openness, creativity, and collaboration. Engagingly written and full of captivating anecdotes, this book shows how the inspirations that emerged in California went on to transform the experience of eating throughout the United States and the world.
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