New Nordic Meets Old Italian

New Nordic Meets Old Italian
Author: Nazli Develi
Publisher: Nazli Develi
Total Pages: 132
Release: 2020-12-25
Genre: Cooking
ISBN: 9781736374245

BOOK DESCRIPTION "New Nordic Meets Old Italian", offers 45 gourmet vegan and gluten free pasta sauceswith full color photos that are perfectly paired with dry pasta. There are unexpected similarities between Italian cooking and the New Nordic style; both kitchens make a cult of freshness, the seasons and simplicity. Nordics always consider seasonal, local and sustainable food like Italians; purity, freshness, simplicity and ethics, are aimed at bringing out the pure original flavour. Scandinavian food is simple. When you work with the very best produce, there's no need to over complicate it.We call it husmanskost - farmer's fare. It's natural and honest, made with the staple produce found on the land. Besides creative touches to the traditional recipes and some simple vegan cheese recipes to elevate your dishes, you will also find some gastronomic encounters between Italy and Sweden. Author tried to convey more vividly by gourmet plates such as marinated beluga in glögg-Sweden's festive beverage- a kind of mulled wine served with spaghetti and celeriac sauce. It is just fantastic with distinctly different levels of spicy sweetness of glögg with cherris and an earthy dish of celeriac. "New Nordic Meets Old Italian" also focuses on gourmet pasta sauces with unfamiliar edible plants that are prepared based on Italian cooking traditions, perfectly paired with dried pasta shapes. The aim of this book is to encourage chefs to create a delicious plant based pasta menu in using 100% plants in the kitchen. There is a great range of unfamiliar plants that grow in every climate, though many of them are still unexplored in their culinary potential. Author Nazli Develi heartily believes that "New Nordic Meets Old Italian" will assist you to raise awareness about the tastes their environment offers will allow them to see it through different eyes.

Urban Italian

Urban Italian
Author: Andrew Carmellini
Publisher: Bloomsbury USA
Total Pages: 0
Release: 2008-11-03
Genre: Cooking
ISBN: 9781596914704

While waiting for construction to finish on his restaurant A Voce, Andrew Carmellini faced an unusual challenge. After a brilliant career in professional kitchens (including a 6-year tour as chef de cuisine at Café Boulud), he was faced with the harsh reality of life as a civilian cook: no prep cooks, no saucier, no daily deliveries - just him and his wife in their tiny Manhattan-apartment kitchen. Urban Italian is made up of the recipes that result when a great chef has to use the same resources available to the rest of us. In these hundred recipes - covering five distinct courses, cocktails, and base recipes - Carmellini shows how to make stunning, soulful food with nothing more than the ingredients, techniques, and time available to the ordinary home cook. Recipes include crisped artichokes with yogurt, mint, and sauce picante; duck meatballs with cherry moustarda sauce; roast pork with Italian plums and grappa; spicy cod with rock shrimp; and marinated grapes with red-wine granita. Along with the recipes (beautifully photographed by Quentin Bacon), Carmellini and his wife, Gwen Hyman, have written a number of sections to help readers bring home more of a great chef's experience. These begin with a narrative that traces Andrew's culinary education, and continue with short pieces on places and ingredients, placed alongside recipes to shed light on the history and practice of simple, beautiful cooking.

Pasta Grannies: The Official Cookbook

Pasta Grannies: The Official Cookbook
Author: Vicky Bennison
Publisher: Hardie Grant Publishing
Total Pages: 716
Release: 2019-10-17
Genre: Cooking
ISBN: 1784883093

WINNER OF THE JAMES BEARD FOUNDATION 2020 AWARD FOR BEST SINGLE SUBJECT COOKBOOK Learn how to make pasta like Italian nonnas do. Inspired by the hugely popular YouTube channel of the same name, Pasta Grannies is a wonderful collection of time-perfected Italian pasta recipes from the people who have spent a lifetime cooking for love, not a living: Italian grandmothers. “When you have good ingredients, you don’t have to worry about cooking. They do the work for you.” – Lucia, 85 Featuring easy and accessible recipes from all over Italy, you will be transported into the very heart of the Italian home to learn how to make great-tasting Italian food. Pasta styles range from pici – a type of hand-rolled spaghetti that is simple to make – to lumachelle della duchessa – tiny, ridged, cinnamon-scented tubes that take patience and dexterity. More than just a compendium of dishes, Pasta Grannies tells the extraordinary stories of these ordinary women and shows you that with the right know how, truly authentic Italian cooking is simple, beautiful and entirely achievable.

Veneto

Veneto
Author: Valeria Necchio
Publisher: Faber & Faber
Total Pages: 291
Release: 2017-07-04
Genre: Cooking
ISBN: 1783351098

Introducing Italy's best kept secret. the cuisine of the Veneto. Food-writer, cook and photographer Valeria Necchio shares the food and flavours at the heart of the Veneto region in North Eastern Italy. Veneto includes lovingly written recipes that capture the spirit of this beautiful and often unexplored region, and Valeria's memories of the people and places that make the Veneto so special. Packed with fresh ingredients and lively flavours, the recipes range from the dramatic black cuttlefish stew, through soups, pastas and risottos, a mouthwatering selection of Italian sweet treats, and sweet and savoury preserves for your pantry to ensure year-round deliciousness.

Little Failure

Little Failure
Author: Gary Shteyngart
Publisher: Random House
Total Pages: 369
Release: 2014-01-07
Genre: Biography & Autobiography
ISBN: 0679643753

NEW YORK TIMES BESTSELLER • NATIONAL BOOK CRITICS CIRCLE AWARD FINALIST NAMED ONE OF THE TEN BEST BOOKS OF THE YEAR BY MICHIKO KAKUTANI, THE NEW YORK TIMES • NAMED ONE OF THE TEN BEST NONFICTION BOOKS OF THE YEAR BY TIME NAMED ONE OF THE BEST BOOKS OF THE YEAR BY MORE THAN 45 PUBLICATIONS, INCLUDING The New York Times Book Review • The Washington Post • NPR • The New Yorker • San Francisco Chronicle • The Economist • The Atlantic • Newsday • Salon • St. Louis Post-Dispatch • The Guardian • Esquire (UK) • GQ (UK) After three acclaimed novels, Gary Shteyngart turns to memoir in a candid, witty, deeply poignant account of his life so far. Shteyngart shares his American immigrant experience, moving back and forth through time and memory with self-deprecating humor, moving insights, and literary bravado. The result is a resonant story of family and belonging that feels epic and intimate and distinctly his own. Born Igor Shteyngart in Leningrad during the twilight of the Soviet Union, the curious, diminutive, asthmatic boy grew up with a persistent sense of yearning—for food, for acceptance, for words—desires that would follow him into adulthood. At five, Igor wrote his first novel, Lenin and His Magical Goose, and his grandmother paid him a slice of cheese for every page. In the late 1970s, world events changed Igor’s life. Jimmy Carter and Leonid Brezhnev made a deal: exchange grain for the safe passage of Soviet Jews to America—a country Igor viewed as the enemy. Along the way, Igor became Gary so that he would suffer one or two fewer beatings from other kids. Coming to the United States from the Soviet Union was equivalent to stumbling off a monochromatic cliff and landing in a pool of pure Technicolor. Shteyngart’s loving but mismatched parents dreamed that he would become a lawyer or at least a “conscientious toiler” on Wall Street, something their distracted son was simply not cut out to do. Fusing English and Russian, his mother created the term Failurchka—Little Failure—which she applied to her son. With love. Mostly. As a result, Shteyngart operated on a theory that he would fail at everything he tried. At being a writer, at being a boyfriend, and, most important, at being a worthwhile human being. Swinging between a Soviet home life and American aspirations, Shteyngart found himself living in two contradictory worlds, all the while wishing that he could find a real home in one. And somebody to love him. And somebody to lend him sixty-nine cents for a McDonald’s hamburger. Provocative, hilarious, and inventive, Little Failure reveals a deeper vein of emotion in Gary Shteyngart’s prose. It is a memoir of an immigrant family coming to America, as told by a lifelong misfit who forged from his imagination an essential literary voice and, against all odds, a place in the world. Praise for Little Failure “Hilarious and moving . . . The army of readers who love Gary Shteyngart is about to get bigger.”—The New York Times Book Review “A memoir for the ages . . . brilliant and unflinching.”—Mary Karr “Dazzling . . . a rich, nuanced memoir . . . It’s an immigrant story, a coming-of-age story, a becoming-a-writer story, and a becoming-a-mensch story, and in all these ways it is, unambivalently, a success.”—Meg Wolitzer, NPR “Literary gold . . . bruisingly funny.”—Vogue “A giant success.”—Entertainment Weekly

Kitchen of Light

Kitchen of Light
Author: Andreas Viestad
Publisher: Hachette UK
Total Pages: 596
Release: 2007-09-04
Genre: Cooking
ISBN: 1579655742

This charming and personal exploration of Scandinavian food and culture from one of public television's most charismatic cooks engages readers with personal anecdotes and flavorful recipes. Andreas shows the best way to cure gravlaks, make butter, prepare a poached salmon feast, and flambé a pork tenderloin with Scandinavia's favorite spirit aquavit. He shares his passion for traditional recipes such as Pork Rib Roast with Cloves, Mashed Rutabaga, and Norwegian Pancakes filled with berries. In Kitchen of Light readers are transported to Viestad's Norway—fishing for cod, halibut, and salmon; gathering chanterelles, porcini, and wild berries. More than 100 recipes emphasize fresh, simple ingredients in delicious and elegant dishes such as Pepper-Grilled Oysters and Scallops and Roast Dill-Scented Chicken with Leeks and Potatoes. This inspired cookbook, a companion to the public television series New Scandinavian Cooking, is perfect for home cooks, armchair travelers, cultural food enthusiasts, and anyone who yearns for the simple life.

Salt, Fat, Acid, Heat

Salt, Fat, Acid, Heat
Author: Samin Nosrat
Publisher: Simon and Schuster
Total Pages: 480
Release: 2017-04-25
Genre: Cooking
ISBN: 1476753830

Now a Netflix series New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more. A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters. In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements--Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food--and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin's own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes--and dozens of variations--to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you'll ever need. With a foreword by Michael Pollan.

Made in Sicily

Made in Sicily
Author: Giorgio Locatelli
Publisher: Harper Collins
Total Pages: 621
Release: 2012-12-26
Genre: Cooking
ISBN: 0062130382

From Giorgio Locatelli, bestselling author of Made in Italy, comes an exquisite cookbook on the cuisine of Sicily, which combines recipes with the stories and history of one of Italy’s most romantic, dramatic regions: an island of amber wheat fields, lush citrus and olive groves, and rolling vineyards, suspended in the Mediterranean Sea. Mapping a culinary landscape marked by the influences of Arab, Spanish, and Greek colonists, the recipes in Made in Sicily showcase the island’s diverse culinary heritage and embody the Sicilian ethos of primacy of quality ingredients over pretentiousness or fuss in which “what grows together goes together.”

Italian Shoes

Italian Shoes
Author: Henning Mankell
Publisher: The New Press
Total Pages: 247
Release: 2009
Genre: Fiction
ISBN: 1595584366

Reclusive surgeon Fredrik Welin's island solitude is disturbed by a visit from a former lover who forces him to confront his past.

Massimo Bottura: Never Trust A Skinny Italian Chef

Massimo Bottura: Never Trust A Skinny Italian Chef
Author: Massimo Bottura
Publisher: Phaidon Press
Total Pages: 296
Release: 2014-10-06
Genre: Cooking
ISBN: 9780714867144

Never Trust a Skinny Italian Chef is a tribute to three-michelin star restaurant, Osteria Francescana and the twenty-five year career of its chef, Massimo Bottura, 'the Jimi Hendrix of Italian chefs'. Voted #1 in the S. Pellegrino World's 50 Best Restaurants Awards 2016. Osteria Francescana is Italy's most celebrated restaurant. At Osteria Francescana, chef Massimo Bottura (as featured on Netflix's Chef's Table) takes inspiration from contemporary art to create highly innovative dishes that play with Italian culinary traditions. Never Trust a Skinny Italian Chef is a tribute to Bottura's twenty-five year career and the evolution of Osteria Francescana. Divided into four chapters, each one dealing with a different period, the book features 50 recipes and accompanying texts explaining Bottura's inspiration, ingredients and techniques. Illustrated with photography by Stefano Graziani and Carlo Benvenuto, Never Trust a Skinny Italian Chef is the first book from Bottura - the leading figure in modern Italian gastronomy.