Antipasti Icook Italian
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Author | : |
Publisher | : Script edizioni |
Total Pages | : 90 |
Release | : 2011-08 |
Genre | : Cooking |
ISBN | : 8866143391 |
Promessa di felicità culinaria, come dice la parola stessa l'antipasto ha il compito di incuriosire i palati e anticipare il tenore del menu. Per questo non si può sbagliare. Una tradizione che risale al tempo degli antichi romani quando i banchetti iniziavano sempre con portate calde o fredde, spesso accolte con applausi. E già nel Cinquecento, libri e trattati di gastronomia, citano la parola antipasto per indicare piccoli piatti con insaccati, piatti freddi, salse e crostacei per predisporre il palato ad altre portate. Ecco allora 40 entrées ideali per pranzi e cene, per accompagnare cocktail o aperitivi, da servire in piedi o seduti. 40 ricette di iCook Italian a base di carne o di pesce, verdure o formaggi, serviti caldi o freddi. Dalla mousse di melanzane alle erbe agli sformatini di caprino e misticanza, dalla polenta con speck ai muffin di zucchine e asparagi, la parola d'ordine è leggerezza. Per solleticare il gusto senza sopraffarlo. Secondo la regola della tradizione italiana, che vuole si cominci con le portate più delicate, per arrivare ai sapori più decisi nell'ultima portata, prima del dessert.
Author | : Armando Minuz |
Publisher | : |
Total Pages | : 144 |
Release | : 2007-03 |
Genre | : Appetizers |
ISBN | : 9781845431860 |
'Antipasti' comes packed with over 60 recipes for crostini, pate and fingerfood, hot or cold, simple or sophisticated, so you can start your meal in true Italian style. Each recipe comes with complete information on preparation, timing, cooking method and level of difficulty, as well as advice on the choice of wine."
Author | : |
Publisher | : |
Total Pages | : 0 |
Release | : 2007 |
Genre | : Appetizers |
ISBN | : 9781407530406 |
The recipes lend themselves to informal get-togethers and are ideal for feeding a crowd. Many of the dishes can be put together in minutes; others can be prepared well in advance, usually from ingredients that you are likely to have in the refrigerator or pantry.
Author | : Carla Bardi |
Publisher | : |
Total Pages | : 0 |
Release | : 2007-07 |
Genre | : Cooking |
ISBN | : 9788889272435 |
Author | : |
Publisher | : Script edizioni |
Total Pages | : 91 |
Release | : 2011-08 |
Genre | : Cooking |
ISBN | : 8866143502 |
The promise of culinary happiness. As the word itself states, the job of an appetiser is to arouse the palate and anticipate the tone of the menu. For this reason mistakes must be avoided at all costs. This is a tradition which dates back to ancient Rome, when banquets always began with hot or cold dishes and were often accompanied by applause. Then, in the 16th century, books and gastronomic tracts began to cite the word, antipasto, to indicate small dishes with salami, cold foods, sauces and shellfish which were used to prepare the palate for what was to come. Here are 40 ideal entrées for either lunch or dinner, which go wonderfully with cocktails or an apéritif, and can be served either standing up or sitting down. These 40 recipes are based on meat, fish, vegetables or cheese and can be served either hot or cold. From Eggplant Mousse with Herbs and Goat’s Cheese Flan to a Mesticanza of polenta with speck and Zucchini and asparagus muffins, the key word is light. Their aim is to tickle your taste buds without overwhelming them. From appetiser to dessert, the rules of Italian traditional cuisine state that you must first begin with the most delicate foods before the stronger flavours of the final dish, which is served right before dessert. iCook Italian is a series of cookery eBooks, each one containing 40 illustrated recipes. From appetisers to pasta, from rice to soups, from second courses of meat and fish to ice-creams, desserts, puddings and cakes as well as pizza, focacce, egg dishes and salads, iCook Italian is a genuine feast of Italian gastronomy. All dishes were chosen by taking a peek at the recipe books in grandmother’s kitchen along with those of the most creative and talented chefs in the country, marrying tradition with modernity and putting regional specialities alongside the cuisine of other countries. All were chosen with an eye on their nutritional value, something which has made Mediterranean cuisine such a success. Each recipe is accompanied by a photo of the finished dish and step by step instructions on how to make it. We haven’t forgotten about the ideal wine either, which helps bring out the very best in flavours and aromas, and some simple, but practical, advice about the pleasures of food and how to choose the right ingredients for that final touch of class. Secrets stolen from the best kitchens in Italy.
Author | : Lyn Rutherford |
Publisher | : Penguin |
Total Pages | : 124 |
Release | : 1992 |
Genre | : Appetizers |
ISBN | : 9781557880406 |
Author | : Julia Della Croce |
Publisher | : Chronicle Books Llc |
Total Pages | : 142 |
Release | : 1993 |
Genre | : Cooking |
ISBN | : 9780811802185 |
Much more than just Italian appetizers, antipasti are coming into their own as snacks, side dishes, and meals in themselves. Simple to prepare and easily combined, these light dishes offer an unsurpassed wealth of flavor. This collection features 75 tempting recipes. 25 full-color photos.
Author | : Michele Scicolone |
Publisher | : William Morrow & Company |
Total Pages | : 262 |
Release | : 1991 |
Genre | : Appetizers |
ISBN | : 9780688101244 |
Gathers traditional Italian recipes for appetizers, stuffed vegetables, beans, salads, vegetable dishes, eggs, cheese, bread, rice, pasta, fish, shellfish, meat, and poultry
Author | : Advantage Publishers Group Staff |
Publisher | : Thunder Bay Press (CA) |
Total Pages | : 128 |
Release | : 1999 |
Genre | : Cooking |
ISBN | : 9781571451965 |
This book is devoted to Antipasti, the royalty of Italian appetizers, and is full of tasty recipes, from the most simple to the most elegant. The recipes have been divided into chapters by seasonal appeal: Spring and Summer Appetizers, Fall and Winter Appetizers, and All-Season Appetizers. This makes it easier for the chef to choose the right recipe for the occasion. Book jacket.
Author | : Michele Scicolone |
Publisher | : Houghton Mifflin Harcourt |
Total Pages | : 341 |
Release | : 2014 |
Genre | : Cooking |
ISBN | : 0547909160 |
Traditional and contemporary Italian recipes for vegetarian and nearly vegetarian dishes from the author of The Italian Slow Cooker Over the ages, resourceful Italian cooks have devised countless ways to prepare vegetables--all incredibly flavorful and simple. In this book, Italian cooking authority Michele Scicolone shares recipes that she gathered during years of traveling in Italy. Some, like Green Fettuccine with Spring Vegetable Ragu and Easter Swiss Chard and Cheese Pie, came from talented home cooks. Others, such as Stuffed Cremini Mushrooms, were passed down through her family. She encountered still others, including One-Pot "Dragged" Penne, in restaurants and adapted dishes like Romeo's Stuffed Eggplant from the cookbooks she collects. Many recipes display the Italian talent for making much out of little: Acquacotta, "Cooked Water," makes a sumptuous soup from bread, tomatoes, and cheese. In keeping with Italian tradition, some dishes contain small amounts of pancetta, anchovies, or chicken broth, but they are optional. Simple desserts--Rustic Fruit Focaccia, Plum Crostata--finish the collection.