The New Cucina Italiana

The New Cucina Italiana

This book covers thirty-two chefs and restaurateurs who are reinterpreting the "greatest hits" of Italian dining: from trattorias to fine dining, from aperitivo to pizzerias.

Author: Laura Lazzaroni

Publisher: Rizzoli Publications

ISBN: 9780847868551

Category: Cooking

Page: 256

View: 824

Recipes from the kitchens and restaurants of Italy's new culinary masters, who combine an innate sixth sense for quintessentially Italian flavor with a contemporary approach, defining an exciting new gastronomy. Everybody loves Italian food. It is among the most talked about, written about, and globally popular. But as travelers have sought out culinary experiences in off-the-beaten-path destinations elsewhere in the world, in Italy even consummate foodies eat the same postcard versions of traditional dishes, occasionally making forays into a handful of fine-dining favorites. Yet by far the country's most interesting cuisine is to be found outside of well-trodden establishments, and it's as varied and full of personality as it is delicious. This generation of chefs has come a long way from their nonna's kitchen: they approach tradition with a respectful yet emancipated perspective; they rethink the formats of the Italian restaurant; they are rediscovering foraging and farming; they introduce serious cocktail programs. This book covers thirty-two chefs and restaurateurs who are reinterpreting the "greatest hits" of Italian dining: from trattorias to fine dining, from aperitivo to pizzerias. Laura Lazzaroni takes her readers on a visual north-to-south tour of this new cucina italiana, stopping at restaurants, inns, farms, and pop-ups all across the country, showing in stories and recipes the multitude of approaches, influences, and ingredients that compose this movement, which is paving the way for the country's gastronomic rebirth.
Categories: Cooking

La Cucina Italiana The Encyclopedia of Italian Cooking

La Cucina Italiana  The Encyclopedia of Italian Cooking

To make sense of it all, you need La Cucina Italiana. With more than 3,000 step-by-step photographs, this veritable encyclopedia guides you through all the essential building blocks of this cuisine.

Author: The Editors of La Cucina Italiana

Publisher: Rizzoli Publications

ISBN: 9780847839148

Category: Cooking

Page: 470

View: 849

All the essential techniques, profusely illustrated with step-by-step photographs. How do you recognize a San Marzano tomato? How do you shape tortellini? How do you cut scallopine? Everyone loves Italian food, but the ingredients and techniques can be new territory and plain recipes can take you only so far. To make sense of it all, you need La Cucina Italiana. With more than 3,000 step-by-step photographs, this veritable encyclopedia guides you through all the essential building blocks of this cuisine. The images remove the guesswork from the more than 500 recipes included, allowing you to truly master the art of Italian cooking. Reflecting the philosophy of the cuisine itself, La Cucina Italiana puts ingredients first, explaining the different types and the best use of each. Then it supplies you with multiple methods for preparing those ingredients, ranging from simple to complex. Thus the book is suitable both for beginners and more advanced chefs who want to perfect their techniques. Sprinkled throughout are sidebars such as "The Right Tool," "Chef’s Secrets," and "Advice and Tips." Perhaps the most user-friendly publication ever on Italian cooking, La Cucina Italiana is like a compact cooking school you can keep on your shelf.
Categories: Cooking

Cibo

Cibo

The author presents recipes and his techniques for making Italian cuisine.

Author: Michael Ponzio

Publisher: AuthorHouse

ISBN: 9781452039015

Category: Cooking

Page: 216

View: 258

The author presents recipes and his techniques for making Italian cuisine.
Categories: Cooking

La Cucina Italiana

La Cucina Italiana

A collection of recipes from Italy's leading home-interest magazine features authentic Italian meals and many little-known regional dishes

Author: Outlet

Publisher: Crescent

ISBN: 051761037X

Category: Cookery, Italian.

Page: 312

View: 225

A collection of recipes from Italy's leading home-interest magazine features authentic Italian meals and many little-known regional dishes
Categories: Cookery, Italian.

Grayce s Cucina Italiana

Grayce s Cucina Italiana

This cook book is a compilation of family recipes handed down from my grandmother and my parents. but it is more than just a book of recipes, it is a story. The story of my beginning, of being born into a large Italian family.

Author: Grayce Klass

Publisher:

ISBN: 1460975421

Category:

Page: 250

View: 101

This cook book is a compilation of family recipes handed down from my grandmother and my parents. but it is more than just a book of recipes, it is a story. The story of my beginning, of being born into a large Italian family. So let me share with you this journey of days gone by, and I will tickle your taste buds with home cooking, Italian style. Recipes that even a novice can make with ease. Welcome to Grayce's Cucina Italiana.
Categories:

Italian Identity in the Kitchen or Food and the Nation

Italian Identity in the Kitchen  or Food and the Nation

Massimo Montanari draws readers into the far-flung story of how local and global influences came to flavor Italian identity.

Author: Massimo Montanari

Publisher: Columbia University Press

ISBN: 9780231535083

Category: Cooking

Page: 128

View: 855

Massimo Montanari draws readers into the far-flung story of how local and global influences came to flavor Italian identity. The fusion of ancient Roman cuisine—which consisted of bread, wine, and olives—with the barbarian diet—rooted in bread, milk, and meat—first formed the basics of modern eating across Europe. From there, Montanari highlights the importance of the Italian city in the development of gastronomic taste in the Middle Ages, the role of Arab traders in positioning the country as the supreme producers of pasta, and the nation's healthful contribution of vegetables to the fifteenth-century European diet. Italy became a receiving country with the discovery of the New World, absorbing corn, potatoes, and tomatoes into its national cuisine. As disaster dispersed Italians in the nineteenth century, new immigrant stereotypes portraying Italians as "macaroni eaters" spread. However, two world wars and globalization renewed the perception of Italy and its culture as unique in the world, and the production of food constitutes an important part of that uniqueness.
Categories: Cooking

New York Magazine

New York Magazine

CANTONESE « SZECHUAN * HUNAN Cocktail Lounge - Often 7 Days • 832-2350 127 EAST 54th STREET (BET. PARK & LEXINGTON AVES.) Tel: 679-2551 Open Mon. to Sat. Luncheon & Dinner I Featuring LA NUOVA CUCINA ITALIANA (The NEW ITALIAN CUISINE) ...

Author:

Publisher:

ISBN:

Category:

Page: 164

View: 134

New York magazine was born in 1968 after a run as an insert of the New York Herald Tribune and quickly made a place for itself as the trusted resource for readers across the country. With award-winning writing and photography covering everything from politics and food to theater and fashion, the magazine's consistent mission has been to reflect back to its audience the energy and excitement of the city itself, while celebrating New York as both a place and an idea.
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The Oxford Companion to Italian Food

The Oxford Companion to Italian Food

Storia dell cucina italiana. Casale Monferato: Piemme. Anderson, Burton. 1994. Treasures of the Italian table. New York: William Morrow. Artusi, Pellegrino. 1970. La scienza in cucina e l'arte di mangiar bene.With an introduction and ...

Author: Gillian Riley

Publisher: Oxford University Press

ISBN: 9780198606178

Category: Cooking

Page: 637

View: 185

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.
Categories: Cooking

Cucina Romana

Cucina Romana

Cucina Romana: Another Italian Adventure continues the story of Jacoby Pines, an American expat in Tuscany who discovers a potential connection to his ancestry while on holiday in Rome.

Author: Andrew Cotto

Publisher:

ISBN: 1684336694

Category:

Page: 212

View: 481

Cucina Romana: Another Italian Adventure continues the story of Jacoby Pines, a fledgling expat in Tuscany who discovers a potential connection to his ancestry while on holiday in Rome. What follows is a food-filled, wine-soaked adventure about one man's quest for family among the splendor of Italy.
Categories:

Il Cucinario Dizionario E Filosofia Della Cucina Italiana

Il Cucinario  Dizionario E Filosofia Della Cucina Italiana

University Italian instructor Brook Nestor brings 18 years of insight to the impassioned cook, traveler and language buff. Discover little-known facts about staples in the Italian diet: was pasta imported from China?

Author: Brook Nestor

Publisher: iUniverse

ISBN: 9780595299973

Category: Cooking

Page: 132

View: 246

The Kitchenary is a unique combination of Italian cooking terms and attitudes regarding cuisine presented in Italian and English. University Italian instructor Brook Nestor brings 18 years of insight to the impassioned cook, traveler and language buff. Discover little-known facts about staples in the Italian diet: was pasta imported from China? Learn language subtleties like the difference between salami and salumi or tavola and tavolo. Want to be a welcome guest? Find out how to eat, speak and act at an Italian table. Italians have a great sense of pride regarding their culinary history, particularly for their regional dishes. However, their traditions are being threatened by modern industry and the encroachment of corporate interests in the food sector. This has led to the establishment of such organizations as Slow Food, dedicated to preserving all aspects of culinary tradition, including the sacrosanct activity of consuming a meal at an Italian table. Enjoy familiarizing yourself with these terms and becoming proficient in Italian kitchenese. Cooking speaks to all the senses at the same time, so whether you watch, participate or simply follow your nose to the table, these words will be meaningful to you: Buon appetito!
Categories: Cooking

How Italian Food Conquered the World

How Italian Food Conquered the World

Carpaccio, a dish of paper-thin slices of raw beef dressed with a little mayonnaise, created at Harry's Bar in the 1950s, became the epitome of the new, light Northern cucina italiana. Smoked salmon, caviar, and vodka were tossed with ...

Author: John F. Mariani

Publisher: St. Martin's Press

ISBN: 9780230112414

Category: Cooking

Page: 288

View: 369

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
Categories: Cooking

Representing Italy Through Food

Representing Italy Through Food

La Cucina Italiana halted circulation during the late war and postwar years from 1943 to 1952. ... Pedagogically they would present modern consumer goods as part of a new gendered ideal,” Marketing Modernity, 70. The Italian text reads, ...

Author: Peter Naccarato

Publisher: Bloomsbury Publishing

ISBN: 9781474280426

Category: Social Science

Page: 288

View: 711

Italy has long been romanticized as an idyllic place. Italian food and foodways play an important part in this romanticization – from bountiful bowls of fresh pasta to bottles of Tuscan wine. While such images oversimplify the complex reality of modern Italy, they are central to how Italy is imagined by Italians and non-Italians alike. Representing Italy through Food is the first book to examine how these perceptions are constructed, sustained, promoted, and challenged. Recognizing the power of representations to construct reality, the book explores how Italian food and foodways are represented across the media – from literature to film and television, from cookbooks to social media, and from marketing campaigns to advertisements. Bringing together established scholars such as Massimo Montanari and Ken Albala with emerging scholars in the field, the thirteen chapters offer new perspectives on Italian food and culture. Featuring both local and global perspectives – which examine Italian food in the United States, Australia and Israel – the book reveals the power of representations across historical, geographic, socio-economic, and cultural boundaries and asks if there is anything that makes Italy unique. An important contribution to our understanding of the enduring power of Italy, Italian culture and Italian food – both in Italy and beyond. Essential reading for students and scholars in food studies, Italian studies, media studies, and cultural studies.
Categories: Social Science

Viva la Cucina Italiana

Viva la Cucina Italiana

Award-winning author, Joe Famularo, has written ten previous books including The Joy of Grilling and Celebrations, each winning the coveted James Beard Award.

Author: Joe Famularo

Publisher:

ISBN: 0982926960

Category: Cooking

Page: 410

View: 204

Award-winning author, Joe Famularo, has written ten previous books including The Joy of Grilling and Celebrations, each winning the coveted James Beard Award. He is the author of the best-selling Joy of Pasta. His work has appeared in major newspapers and magazines. Enjoy his exciting recipes: Lasagne Squares with Braised Broccoli Rabe, Sunday Chicken Soup with Whole Stuffed Chicken, Rigatoni with Eggplant in a Creamy Curry Sauce, his famous Mozzarella Meatloaf, and many, many others. Kirkus Reviews: "A cornucopia of a cookbook that educates and entertains. A readable, real-world collection of recipes that deserves to go from bookshelf to kitchen counter again and again."
Categories: Cooking

La Vera Cucina Italiana

La Vera Cucina Italiana

Explains the fundamentals of Italian cooking and offers more than 200 recipes for classic Italian dishes

Author: Donaldo Soviero

Publisher: Wiley

ISBN: 0026125706

Category: Cooking

Page: 317

View: 465

Explains the fundamentals of Italian cooking and offers more than 200 recipes for classic Italian dishes
Categories: Cooking

Italian Through Food

Italian Through Food

Learn better Italian through talking about food.

Author: Andrea Parisi

Publisher: Createspace Independent Publishing Platform

ISBN: 1540700984

Category: Cooking, Italian

Page: 130

View: 171

Learn better Italian through talking about food.
Categories: Cooking, Italian

Modern Italian Cooking

Modern Italian Cooking

The walls of the Italian kitchen have now expanded and the potential for new ideas and new challenges is there. Even the most prestigious and venerable food magazine La Cucina Italiana has, in the last year or so, added a new feature: ...

Author: Biba Caggiano

Publisher: Simon and Schuster

ISBN: 9780671754457

Category: Cooking

Page: 336

View: 936

Biba Caggiano has perfected the art of modern Italian cooking without sacrificing any of the sensuous pleasures associated with Italian cuisine. These 200 recipes, presented in simple, step-by-step instructions, feature fresh ingredients and lighter sauces. Includes a section on pastas that can be prepared in 20 minutes or less. Line drawings throughout.
Categories: Cooking

Flash Back Forward No Trim

Flash  Back  Forward   No Trim

BIRTHDATE: December 5, 1981 RES1DES: Baltimore wBB: jonathanhansonphotography.com cLENTS: The New York Times, ... 2008; New York Photo Festival, Nominee, 2008 cLIENTS: Time Out NY, Edible Manhattan, La Cucina Italiana, Hyphen Magazine, ...

Author: Hester Barnard

Publisher: Lulu.com

ISBN: 9781304057839

Category:

Page:

View: 657

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The Making of European Consumption

The Making of European Consumption

A.M. Banchieri, “Avremo la cucina elettronica!” La Cucina Italiana, May 1958, 459. Ruth Schwartz Cowan, More Work for Mother: The Ironies of Household Technology fromthe Open Hearth to the Microwave (New York: Basic Books, 1983).

Author: P. Lundin

Publisher: Springer

ISBN: 9781137374042

Category: History

Page: 256

View: 841

American ideals and models feature prominently in the master narrative of post-war European consumer societies. This book demonstrates that Europeans did not appropriate a homogenous notion of America, rather post-war European consumption was a process of selective appropriation of American elements.
Categories: History