Made in Italy

Food and Stories

Author: Giorgio Locatelli

Publisher: Harper Collins

ISBN: 0062047272

Category: Cooking

Page: 624

View: 7814

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Giorgio Locatelli started helping out in the family restaurant at age five. He was raised in Corgeno in northern Italy, close to the Swiss border and Milan. Almost everything his family ate and drank was produced locally. He was told by the head chef at his first real Italian restaurant job that he would never make it as a chef. His grandmother, who shared her great love of food with him, said Giorgio would have to go back and show him. And so he did. After getting suspended from cooking school because of kissing a girl on the school's steps, he went on to become a greatly admired chef. Made in Italy is a 624-page, vibrantly illustrated book full of Locatelli's recipes, insight and historical detail about Italian food. He combines food narrative with hands-on expertise of a top chef. He peppers the book with evocative stories and funny and often outspoken observations on the state of food today. This is the contemporary Italian food bible, from the acknowledged master of modern Italian cooking.
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Made in Italy: Food and Stories

Author: Giorgio Locatelli

Publisher: HarperCollins UK

ISBN: 0007368127

Category: Cooking

Page: 512

View: 9075

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An exquisitely designed volume of innovative restaurant dishes and old family favourites from Giorgio Locatelli, Britain’s best-loved Italian chef and restaurateur.
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The Oxford Companion to Italian Food

Author: Gillian Riley

Publisher: Oxford University Press

ISBN: 0198606176

Category: Cooking

Page: 637

View: 6279

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A comprehensive food reference covers all aspects of the history and culture of Italian cuisine, including dishes, ingredients, cooking methods, implements, regional specialties, the appeal of Italian cuisine, and outside culinary influences.
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Noodle Kids

Around the World in 50 Fun, Healthy, Creative Recipes the Whole Family Can Cook Together

Author: Jonathon Sawyer

Publisher: N.A

ISBN: 1592539637

Category: Cooking

Page: 144

View: 7627

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Provides parents and children the opportunity to learn to make noodles from around the world including Japanese ramen, Italian spaghetti, Southeast Asian stir-fries, and classic American mac and cheese.
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The World on a Plate

40 Cuisines, 100 Recipes, and the Stories Behind Them

Author: Mina Holland

Publisher: Penguin

ISBN: 0698194063

Category: Cooking

Page: 384

View: 2333

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Eat your way around the world without leaving your home in this mouthwatering cultural history of 100 classic dishes. Best Culinary Travel Book (U.K.), Gourmand World Cookbook Awards Finalist for the Fortnum & Mason Food Book Award “When we eat, we travel.” So begins this irresistible tour of the cuisines of the world, revealing what people eat and why in forty cultures. What’s the origin of kimchi in Korea? Why do we associate Argentina with steak? Why do people in Marseille eat bouillabaisse? What spices make a dish taste North African versus North Indian? What is the story behind the curries of India? And how do you know whether to drink a wine from Bourdeaux or one from Burgundy? Bubbling over with anecdotes, trivia, and lore—from the role of a priest in the genesis of Camembert to the Mayan origins of the word chocolate—The World on a Plate serves up a delicious mélange of recipes, history, and culinary wisdom to be savored by food lovers and armchair travelers alike. From the Trade Paperback edition.
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Made in Italy

Author: Silvia Colloca

Publisher: Lantern

ISBN: 9781921383977

Category: Cooking, Italian

Page: 304

View: 5944

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'I was lucky enough to grow up in a family of foodies: my brother is a chef, my mum is a great cook, and my dad is a wonderful eater! No wonder I have such a passion for the food of my homeland.' In her second cookbook, Italian-born Silvia Colloca returns to the villages where she spent her childhood, in the regions of Abruzzo, Marche and Molise. Reuniting with family and close friends, Silvia celebrates the incredible array of fresh produce, its marked regional variations, and how this affects the local cuisine. With her trademark warmth and good humour, Silvia shares family stories and recipes that are close to her heart, and shows how simply a handful of seasonal ingredients can be transformed into something truly exceptional, including homemade ricotta, roast potatoes with bay leaves and cured pork cheek, handmade noodles with monkfish ragu, wine-drenched peaches with mascarpone cream and the intriguing-sounding 'bear's cake'!
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Di Palo's Guide to the Essential Foods of Italy

100 Years of Wisdom and Stories from Behind the Counter

Author: Lou Di Palo,Rachel Wharton

Publisher: Ballantine Books

ISBN: 0345545818

Category: Cooking

Page: 256

View: 913

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The ultimate guide to the finest foods of Italy from the oldest, most celebrated Italian market in New York City In the heart of New York City’s Little Italy sits Di Palo’s, a family-owned food shop that has been the treasure of the neighborhood for more than a century. The four generations of Di Palos who have run this Italian specialty market have made it their mission to bring customers the finest old-world selections from Italy—handcrafted mozzarella, buttery prosciutto, estate olive oils, traditional artisanal pastas from throughout the country. Now, in one colorful volume, Lou Di Palo, great-grandson of the founder and steward of the family legacy, shares the vibrant history of this storied establishment and a lifetime of wisdom about the cuisine beloved around the world. Di Palo’s Guide to the Essential Foods of Italy takes you on a gourmet excursion through Italy’s twenty distinct regions, from Sicily to Umbria to Alto Adige. Each chapter highlights a specific food and its rich history, along with practical tips for selecting, storing, and serving it at home. Many include signature family recipes that have been handed down through the generations, including Grandma Mary’s Sicilian Caponata and Concetta Di Palo’s Meatballs, or recipes gathered from trips to Italy over the years, such as Trapani-Style Salted Sea Bass and Polenta con Formaggio Crucolo Fuso. Readers will discover, among many other things, the secret to a balsamic vinegar worthy of sharing only with one’s closest friends, the proper way to prepare the perfect espresso, and the importance of looking for the Denominazione d’Origine Protetta—or the Protected Designation of Origin seal—which certifies that your food is a traditional, regional product. Complete with dozens of mouthwatering photographs, engaging anecdotes, and candid stories, and featuring a foreword by Academy Award–winning director Martin Scorsese, this immersive volume is part family narrative, part culinary odyssey, and part cookbook. Di Palo’s Guide to the Essential Foods of Italy is your ticket to the best Italian foods—without having to wait in line! Praise for Di Palo’s Guide to the Essential Foods of Italy “Of all the stores in all the world, Di Palo’s is probably my favorite.”—Ruth Reichl “Lou Di Palo is single-handedly preserving the history of Little Italy in New York City. Shopping at Di Palo’s is an authentic, personal experience. When you walk into the shop, you feel like you’re in the center of the universe. I’ve been waiting for Lou to write this book for years. He’s a good friend and an American treasure.”—Tyler Florence “Di Palo’s has been one of the Seven Wonders of New York since 1925. This book is a beautiful story of their commitment to keeping Italian traditions, and shows the passion they’ve had for the artisanal best for almost one hundred years.”—Chef Daniel Boulud “Lou Di Palo’s depth and breadth of knowledge of Italian foods extends from the Alpine hills to the Sicilian coastline and he manages to bring it all home to us in this wonderful book.”—Chef Michael Lomonaco “I love this book because it explains to an American how to elevate and enjoy great Italian ingredients. The pride that comes from Lou and his family translates to the store and, now, to the pages of this book. I found myself hungry after reading it. You will too.”—Chef Alex Guarnaschelli From the Hardcover edition.
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Food and Foodways in Italy from 1861 to the Present

Author: Emanuela Scarpellini

Publisher: Springer

ISBN: 113756962X

Category: History

Page: 264

View: 2656

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Despite being a universal experience, eating occures with remarkable variety across time and place: not only do we not eat the same things, but the related technologies, rituals, and even the timing are in constant flux. This lively and innovative history paints a fresco of the Italian nation by looking at its storied relationship to food.
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The Food of Italy

Author: Waverley Root

Publisher: Vintage

ISBN: N.A

Category: Cooking

Page: 750

View: 6457

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Line drawings and maps supplement this study of the preparation, harvesting, and consumption of food in Italy
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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: 5916

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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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