La Cucina Siciliana Della Casa
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| Author | : Wanda Tornabene |
| Publisher | : Knopf |
| Total Pages | : 290 |
| Release | : 2017-01-25 |
| Genre | : Cooking |
| ISBN | : 1524733075 |
"To know and be close to your family, nothing is more important than dining together at home, as often as possible, on delicious home cooking. Salute!" --Wanda Tornabene, from the Introduction Four years after winning the 1997 James Beard Award for Best Italian Cookbook, Wanda Tornabene and her daughter, Giovanna, return with a glorious second helping of homestyle recipes. Sicilian Home Cooking offers more charming stories and rustic, delicious dishes from the kitchen of Gangivecchio, the Tornabenes magnificent thirteenth-century abbey in Sicily's Madonie Mountains. As in the award-winning La Cucina Siciliana di Gangivecchio, here you'll find a wonderful array of simple, mouthwatering recipes for antipasti, soups, pasta, rice, meat, fish, vegetables, salads, and desserts including easy and delicious variations on bruschetta, the hearty Fagioli e Festoncini di Nonna Elena (Granny Elena's Bean and Pasta Soup), enticing entrees like Cotolette di Vitello di Wanda (Wanda's Veal Cutlets) and Gamberi in Crosta alla Gangivecchio (Gangivecchio's Shrimp en Croute), and sublime desserts like Cartocci (Fried Pastry Coils with Ricotta Cream) and Gelo di Caffe (Coffee Gelatine). Sicilian Home Cooking also offers some tempting new sections. Egg Dishes showcases this essential ingredient in beautiful frittatas. Pizza and Focaccia is a salute to these most Italian of breads, adorned with fresh toppings. The section on couscous teaches the traditional method for this Arab speciality, which Sicilians have adopted as their own. Wines and Liqueurs gives recipes for homemade, refreshing libations, including the Italian favorite, Limoncello. The homestyle recipes are nothing short of fantastic; but what makes this book even more special is that Wanda and Giovanna welcome you not only into their kitchen but also into their lives at Gangivecchio. In stories rich with the fragrant atmosphere of the gorgeous Sicilian countryside, they share memories of the annual grape harvest, a special Christmas snowstorm, and an illicit childhood trip on a commercial fishing boat. They describe favorite local restaurants and dishes from the past and the present. And they tell funny and touching stories of relatives, friends, and pets; both old and new. Sicilian Home Cooking is a cookbook and much more; a true slice of Sicilian life.
| Author | : Wanda Tornabene |
| Publisher | : Knopf |
| Total Pages | : 776 |
| Release | : 2017-01-25 |
| Genre | : Cooking |
| ISBN | : 0307765210 |
Tucked away on a remote Sicilian mountainside is Gangivecchio--once a Roman outpost, then a fourteenth-century Benedictine abbey, now a world-class restaurant and inn. Poached Lemon-flavored Ricotta Gnocchi with Sage Butter. Arancine (the sublime rice croquettes of Sicily) Stuffed with Bechamel, Ham, and Mozzarella. Veal and Pumpkin stew. Sofficini (elegant little pastries, filled with warm lemon cream, that defy description.) These are just a few of the spectacular dishes prepared at Gangivecchio for anyone lucky enough to dine at this magical spot, with its roaring fireplace, blossoming orchards, roaming animals, and acres of wild poppies. For anyone not able to make this incredible journey, Wanda and Giovanna now have prepared La Cucina Siciliana di Gangivecchio, the ultimate country cookbook, with recipes culled from generations, handed down as part of the extraordinary and charming history of the family, the town, and the island of Sicily itself.
| Author | : Joyce Goldstein |
| Publisher | : Chronicle Books |
| Total Pages | : 406 |
| Release | : 2004-10-14 |
| Genre | : Cooking |
| ISBN | : 9780811842389 |
Presents 120 recipes for slow-cooked Italian dishes, including soups, sauces for pasta and polenta, fish and shellfish, poultry and rabbit, meats, and vegetables, and provides information on traditional Italian cooking methods and ingredients.
| Author | : Michele Scicolone |
| Publisher | : Houghton Mifflin Harcourt |
| Total Pages | : 1996 |
| Release | : 2011-04-12 |
| Genre | : Cooking |
| ISBN | : 0544189116 |
Celebrate Italian cooking with this authoritative and engaging tribute Author Michele Scicolone offers simple recipes for delicious classics such as lasagne, minestrone, chicken cutlets, and gelato, plus many more of your favorites; a wealth of modern dishes, such as grilled scallop salad; and a traveler's odyssey of regional specialties from the northern hills of Piedmont to the sun-drenched islands of Sicily and Sardinia. Whether giving expert advice on making a frittata or risotto, selecting Italian ingredients, or pairing Italian wines with food, Scicolone enlivens each page with rich details of Italian food traditions. This book is a treasury to turn to for any occasion.
| Author | : Anna Prandoni |
| Publisher | : Quarry Books |
| Total Pages | : 99 |
| Release | : 2015-12-15 |
| Genre | : Cooking |
| ISBN | : 1627883312 |
Immerse your family in the culinary culture of the beloved, boot-shaped nation. This colorfully illustrated bilingual cookbook collects over 30 of the most classic, traditional Italian dishes—from Spaghetti Carbonara to Tiramisu—and optimizes them for your whole family to cook and enjoy together, along with notes on Italian culture and menu suggestions. "A tavola non si invecchia." Or, "At the table with good friends and family you do not become old." With an emphasis on fresh ingredients and hands-on preparation, chef and director of the cooking school “La Scuola della Cucina Italiana” Anna Prandoni presents recipes for authentic Italianstarters, first and second courses, vegetables, desserts, and snacks. Each page in English is mirrored in Italian and food terms are called out bilingually throughout, creating the perfect format for language learning. “With the Kids” sidebars highlight cooking tasks that will delight the kids (and bring back your own childhood memories of helping out in the kitchen). These are accompanied by notes on Italian ingredients and culinary culture. Prepare with your family: Cheese Focaccia Potato Gnocchi Stuffed Zucchini Steak Pizzaiola Bruschetta Piedmontese Chocolate Pudding With this interactive cookbook and cultural guide, your child's imagination and creativity will be sparked, as will your deeper connection with them. Also available in the Let’s Cook series: Let’s Cook French and Let’s Cook Spanish. Immergi la tua famiglia nella cultura culinaria dell'amata nazione a stivale. In questa raccolta di ricette illustrate troverete oltre 30 dei più classici piatti tradizionali Italiani, proposte di menu’ e aneddoti sulla cultura Italiana. Dagli spaghetti alla carbonara, al tiramisu, tutte ricette perfette per cucinare con la famiglia e divertirsi in cucina. "A tavola non si invecchia." Con un enfasi sugli ingredienti freschi e le preparazioni a mano, chef e direttore della scuola de "La Scuola Della Cucina Italiana" anna prandoni presenta ricette per autentici antipasti Italiani, primi e secondi piatti, verdure, dolci e snack. Ogni pagina a sinistra in Inglese é speculare in Italiano a destra e gli ingredienti sono espressi in entrambe le lingue, creando il formato perfetto per l'apprendimento delle lingue. Le note "Con i bimbi" evidenziano attività culinarie che delizieranno i bambini (e riporteranno alla memoria i tuoi ricordi di infanzia) questi sono accompagnati da note sugli ingredienti Italiani e sulla cultura culinaria. Prepara con la tua famiglia: Focaccia al formaggio Gnocchi di patate Zucchine ripiene Costata alla pizzaiola Bruschetta Bonet (Budino alla piemontese) Con questo libro di cucina interattiva e guida culturale, l'immaginazione e la creativita di tuo figlio saranno accese, così come il vostro profondo legame. Disponibile anche nella serie Let's Cook: Let's Cook French e Let's Cook Spanish.
| Author | : Henri Bresc |
| Publisher | : Taylor & Francis |
| Total Pages | : 308 |
| Release | : 2024-10-28 |
| Genre | : History |
| ISBN | : 104023402X |
In the 12th century, under its Norman rulers, Sicily stood as one of the most flourishing regions of the Mediterranean; by the late 15th century it had sunk into the state of semi-colonial depression and dependence that has chartacterized so much of its modern history. It is this transformation ” a process of socio-economic change that went hand in hand with political turmoil ” that forms the subject of this volume. Henri Bresc approaches this both from the viewpoint of particular topics, such as the notarial class or the tiny island of Pantelleria, and that of larger themes. One of these is the composition of Sicily's population. These articles trace the deteriorating status of the Arabs and Greeks on the island, the demographic circumstances that brought in new immigrants (notably Albanians, but also corsairs), and the emergence of a society now dominated by its Latin and Italian components. Other articles contrast the intensive suburban agriculture with the empty spaces of the large estates, and throw light on the development of a new landowning structure, based on these estates which were given over to cereals, grown for export in order to meet the financial demands of the long conflict with the Angevins. Au 12e siècle, sous le règne de rois normands, la Sicile était une des régions les plus prospères de la Méditerranée. A la fin du 15e siècle, elle avait sombré dans l'état de dépression et de dépendance semi-coloniale qui est devenu la marque d'une grande partie de son histoire moderne. Cette transformation ” un processus de changement socio-économique accompagne de bouleversements politiques ” forme le sujet de cet ouvrage. L'approche d'Henri Bresc se fait à deux niveaux: selon l'angle de sujets spécifiques, tels la classe notariale, ou encore la minuscule île de Pantelleria et à partir de thèmes plus vastes; parmi ces derniers, se trouve la composition de la population sicilienne. Ces articles retracent la détérioration du s
| Author | : Franois-Rgis Gaudry |
| Publisher | : Artisan Books |
| Total Pages | : 401 |
| Release | : 2021-11-09 |
| Genre | : Cooking |
| ISBN | : 1648290590 |
The ultimate book on every aspect of Italian food—inspiring, comprehensive, colorful, extensive, joyful, and downright encyclopedic.
| Author | : Lauren Mouat |
| Publisher | : Ali Ribelli Edizioni |
| Total Pages | : 111 |
| Release | : 2022-05-28 |
| Genre | : Fiction |
| ISBN | : 8833469956 |
The stories in this collection center on moments of change, of crossing the threshold, of going through the gate. Some characters experience the fragmentation of making a home in a foreign land, speaking new languages, of falling into or out of love, or of growing up. The parallel text itself is a reminder that there’s always another way to see the world and to tell a story. I racconti presenti in questa raccolta sono incentrati su momenti di cambiamento, del valicare una soglia, passare oltre un cancello. Alcuni personaggi sperimentano la frammentazione che creare una casa in terra straniera comporta. Alcuni si innamorano o si disamorano. Altri crescono. Il testo a fronte ci ricorda che c’è sempre un altro modo per vedere il mondo e di raccontare una storia.
| Author | : Mimi Sheraton |
| Publisher | : Workman Publishing Company |
| Total Pages | : 1009 |
| Release | : 2015-01-13 |
| Genre | : Cooking |
| ISBN | : 076118306X |
The ultimate gift for the food lover. In the same way that 1,000 Places to See Before You Die reinvented the travel book, 1,000 Foods to Eat Before You Die is a joyous, informative, dazzling, mouthwatering life list of the world’s best food. The long-awaited new book in the phenomenal 1,000 . . . Before You Die series, it’s the marriage of an irresistible subject with the perfect writer, Mimi Sheraton—award-winning cookbook author, grande dame of food journalism, and former restaurant critic for The New York Times. 1,000 Foods fully delivers on the promise of its title, selecting from the best cuisines around the world (French, Italian, Chinese, of course, but also Senegalese, Lebanese, Mongolian, Peruvian, and many more)—the tastes, ingredients, dishes, and restaurants that every reader should experience and dream about, whether it’s dinner at Chicago’s Alinea or the perfect empanada. In more than 1,000 pages and over 550 full-color photographs, it celebrates haute and snack, comforting and exotic, hyper-local and the universally enjoyed: a Tuscan plate of Fritto Misto. Saffron Buns for breakfast in downtown Stockholm. Bird’s Nest Soup. A frozen Milky Way. Black truffles from Le Périgord. Mimi Sheraton is highly opinionated, and has a gift for supporting her recommendations with smart, sensuous descriptions—you can almost taste what she’s tasted. You’ll want to eat your way through the book (after searching first for what you have already tried, and comparing notes). Then, following the romance, the practical: where to taste the dish or find the ingredient, and where to go for the best recipes, websites included.
| Author | : Ernesto De Miro |
| Publisher | : L'ERMA di BRETSCHNEIDER |
| Total Pages | : 352 |
| Release | : |
| Genre | : Agrigento (Italy) |
| ISBN | : 9788882650483 |
