Made in Italy: Food and Stories

Author: Giorgio Locatelli

Publisher: HarperCollins UK

ISBN: 0007368127

Category: Cooking

Page: 512

View: 7240

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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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Made in Italy

Food and Stories

Author: Giorgio Locatelli

Publisher: Harper Collins

ISBN: 0062047272

Category: Cooking

Page: 624

View: 785

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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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The Oxford Companion to Italian Food

Author: Gillian Riley

Publisher: Oxford University Press

ISBN: 0198606176

Category: Cooking

Page: 637

View: 5045

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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: 1463

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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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Made in Italy

Author: Silvia Colloca

Publisher: Lantern

ISBN: 9781921383977

Category: Cooking, Italian

Page: 304

View: 8797

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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: 967

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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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The Food of Italy

Author: Waverley Root

Publisher: Vintage

ISBN: N.A

Category: Cooking

Page: 750

View: 8246

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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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Shut Up and Eat!

Mangia with Family Recipes and Stories from Your Favorite Italian-American Stars

Author: Tony Lip,Steven Prigge

Publisher: Berkley Publishing Group

ISBN: 9780425211779

Category: Cooking

Page: 301

View: 1826

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Danny Aiello, James Gandolfini, Chazz Palminteri, Lorraine Bracco, Edie Falco, Aida Turturro, and other notable Italian-American celebrities contribute their favorite family recipes in an entertaining cookbook that is complemented by dozens of photographs and personal anecdotes. Reprint. 20,000 first printing.
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Pasta

The Story of a Universal Food

Author: Silvano Serventi,Françoise Sabban

Publisher: Columbia University Press

ISBN: 0231519443

Category: Cooking

Page: 416

View: 2774

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Ranging from the imperial palaces of ancient China and the bakeries of fourteenth-century Genoa and Naples all the way to the restaurant kitchens of today, Pasta tells a story that will forever change the way you look at your next plate of vermicelli. Pasta has become a ubiquitous food, present in regional diets around the world and available in a host of shapes, sizes, textures, and tastes. Yet, although it has become a mass-produced commodity, it remains uniquely adaptable to innumerable recipes and individual creativity. Pasta: The Story of a Universal Food shows that this enormously popular food has resulted from of a lengthy process of cultural construction and widely diverse knowledge, skills, and techniques. Many myths are intertwined with the history of pasta, particularly the idea that Marco Polo brought pasta back from China and introduced it to Europe. That story, concocted in the early twentieth century by the trade magazine Macaroni Journal, is just one of many fictions umasked here. The true homelands of pasta have been China and Italy. Each gave rise to different but complementary culinary traditions that have spread throughout the world. From China has come pasta made with soft wheat flour, often served in broth with fresh vegetables, finely sliced meat, or chunks of fish or shellfish. Pastasciutta, the Italian style of pasta, is generally made with durum wheat semolina and presented in thick, tomato-based sauces. The history of these traditions, told here in fascinating detail, is interwoven with the legacies of expanding and contracting empires, the growth of mercantilist guilds and mass industrialization, and the rise of food as an art form. Whether you are interested in the origins of lasagna, the strange genesis of the Chinese pasta bing or the mystique of the most magnificent pasta of all, the timballo, this is the book for you. So dig in!
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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: 6461

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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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