Kaum eine K�che begeistert so sehr wie die italienische. Wie gelingt ihr das? Liegt das Geheimnis in den frischen Kr�utern, Gem�sen, Salaten und Fr�chten, die so besonders aromatisch sind, wenn sie unter Italiens Sonne gereift sind? Sind es die oft uralten, aber mitunter auch ganz einfachen Rezepte, die f�r Bodenst�ndigkeit und Urspr�nglichkeit der Speisen sorgen? Sind es die raffinierten Kombinationen der verschiedensten Zutaten? Oder liegt es an der typisch italienischen Liebe zum Essen, der s�dl�ndischen Leichtigkeit des Seins und der Lebenslust, die den Italienern im Blut zu liegen scheint? Am bet�renden Duft und am verf�hrerischen Geschmack, den der mediterrane Genuss an den Gaumen zaubert? Oder ist es eine Mischung von alldem? Dieses Buch stellt eine Sammlung typisch italienischer Rezepte vor. Sie entstammen den Reise-Leseb�chern, die Geschichten aus Italien erz�hlen. Erstmals sind nun diese Rezepte in einem Buch zusammengefasst und zur leichteren Orientierung nach Kategorien geordnet. Lassen Sie sich verf�hren und �berraschen von typischen, klassischen oder ganz besonderen Rezepten aus den Rubriken: Antipasti und kleine Gerichte - Suppen - Salate - Pasta - Risotto - Gnocchi - Gem�se - Fleisch - Gefl�gel - Fisch und Meeresfr�chte - Pizza und Brot - Eintopf - Desserts - Kuchen und Geb�ck - alkoholische und nicht alkoholische Getr�nke - Marmeladen Bellini - Frittata - Saltimbocca - Panforte - Cassata - Bistecca alla Fiorentina - Crostini - Vitello Tonnato - Pizza Napoli - Risi e bisi - Scaloppine - Carciofi alla Giudia - Ossobuco - Fettine - Baicoli Veneziani - Tiramisu - Caprese - Spaghetti Bolognese - Buccellato - Parmigiana - Granita - Scampi - Carbonara - Bruschetta - Pesto - Crostata - Nocino - Peperonata - Latte di mandorla - Focaccia - Cantuccini - Sospiri - Gnocchi alla Romana - Panzanella - Cicchetti - Mozzarella in carrozza - Ravioli - Stelle di polenta - Triglie - Patate di Grappa - Coda alla vaccinara - Biscotti Fiorentini - Pasta ca'Muddica - Verdure al forno - Brassato Maremmano - Stracciatella - Cavallucci - Risotto all'Amarone - Panelle - Arrosto di maiale - Maccheroni - Lardo di Colonnata - Tagliatelle alle noci - Orate in crosta di sale - Bagnacauda - Limoncello - Carpaccio - Ribollita - Tournedos Rossini - Pollo alla diavola - Cannelloni - Tartufo - Calamari - Penne all'arrabiata - Creme caramel - Gamberetti - Sfincione - Pandorata - Ricciarelli - Involtini - Spaghetti alla Sorrentina - Crespelle - Minestrone - Profiterole... und noch viel mehr... Von Arancini bis Zabaione, von Antipasti bis Zucchinibl�ten, von Arrosto bis Zuppa Inglese, von Aranciata bis Zweikorn, von Amarone bis Zuccotto - Kommen Sie mit auf eine k�stliche Reise durch die italienische K�che
Regional Italian Cuisine
Author: Reinhardt Hess, Sabine Sälzer
Publisher: Barrons Educational Series Incorporated
Presents over two hundred authentic recipes from every region in Italy
75 fail-proof recipes for pizza, focaccia, and calzone from the world’s most trusted and bestselling Italian cookbook series. Affordable and compact, it offers easy everyday recipes for busy people, on all budgets. Readers learn to make basic pizza and pie doughs and then develop their cooking repertoire with more challenging techniques as they advance through the book. Step-by-step instructions and photography guide readers through the cooking process and ensure success every time.
One Batter, Fifty Cakes
Author: Gina Greifenstein
Publisher: Silverback Books
50 easy palate-pleasers from 1 simple batter! Whether you need a coffee cake for a mid-morning pick me up, or a show-stopper for a formal gathering, this book provides ample ideas across the board. Also includes fresh decorating ideas and alternatives to traditional frosting.
I Love New York
Author: Daniel Humm, Will Guidara
Publisher: Random House Digital, Inc.
Celebrates the food, ingredients, and culinary history of New York City while sharing innovative adaptations of classic New York recipes.
Author: Jonas Cramby
Publisher: Pavilion Books Limited
A step-by-step guide to achieving the perfect BBQ cooking technique, Texas-style, along with all the sides and accompaniments you will ever need There is only one state which lives up to the epithet "the best BBQ in the world," and that is Texas. But what is BBQ? Traditional grilling means cooking a piece of meat as quickly as possible with a high heat, but BBQ is exactly the opposite—this is slow cooking at low temperatures. The meat doesn't dry up, but remains super juicy and slow cooking renders even cheap and chewy cuts tender and tasty. When the heat source is charcoal, wood shavings, or wood, you automatically get an unbeatable spice in the form of perfumed smoke. In Texas BBQ you will get to learn all these techniques. It is a simple step-by-step guide to making the perfect Texas-style BBQ at home, whether you have an ordinary outdoor grill or a professional smoker. Learn about what sort of wood is suited to a particular meat, exact grilling times, and smoking temperatures. But first and foremost, you will discover how to achieve a perfect, tender, juicy, and smoked "pulled pork" or "brisket." There are even recipes for side dishes, everything from grilled corn salad to three varieties of mac'n'cheese to a cheesy chile con queso. Fabulous mouthwatering photos and a fun step-by-step design will have you rushing to the grill as soon as you can. Includes dual measures. Includes dual measures.
Author: Alison Velázquez
Souping is a new way to cleanse and detoxify the body. Compared to juicing and juice cleansing, which are both high in sugar and less satisfying than soup, souping combines the health benefits of whole foods and a wide array of soups (hot and cold) for a more satisfying and healthier way to cleanse and detoxify the body, lose weight, boost energy, and much more. Souping is a new cookbook that is packed with over 100 delicious and incredibly healthy soup recipes that can be eaten on the go, along with unique cleansing programs for losing weight, detoxifying the body, improving hair and skin, boosting immunity, boosting energy, and improving overall health. You will learn to make satisfying soups that use whole ingredients, and to follow programs that range from one to seven days, while never offering the same menu twice. The recipes include hot and cold soups, as well as soups that are savory, sweet, filling, energizing, refreshing, and calming. Each recipe is simple to make and includes step-by-step instructions for making and storing each soup, the nutritional breakdown, and an explanation of the health benefits of the key ingredients of each soup. Cleansing plans include day-by-day menus using a breakfast, lunch, and dinner format.
Vegan Love Story
Author: Rolf Hiltl, Reto Frei
Publisher: New Internationalist
Two families share their expertise and passion for innovative, vegetarian and vegan cuisine, focusing on Hiltl, the oldest vegetarian restaurant in the world in Zurich, and Tibits, the award-winning restaurant chain in London and Switzerland. This successful partnership presents 80 recipes with influences from all over the world , beautiful photography and information about some of the key ingredients in vegan cuisine.
Venice Cult Recipes
Author: Laura Zavan
Publisher: Allen & Unwin
Capturing the essence of Venice and its food, this is a book to dream over as well as to cook from. Black cuttlefish risotto, grilled squid, fancy antipasti, delicious Venetian sweets and ice creams-here are 100 recipes that conjure up the real Venice. There are recipes for fish, chicken, antipasti, ravioli, gnocchi, risotto, soups, snacks, polenta and desserts. There are also recipes for Venetian drinks, including the internationally renowned bellini, the perfect blend of white peach juice with sparkling prosecco, invented by Giuseppe Cipriani in 1930 at Harry's Bar in Venice, and synonymous with the sparkling city. Author Laura Zavan shares her knowledge of Venetian food and its history generously, and includes commentary and maps for five guided walks around Venice that stop off at cafes, restaurants, food markets and wine cellars. So if you're lucky enough to find yourself in Venice, you can experience authentic Venetian food and wine first- hand.
Cool Kids Cook
Author: Donna Hay
Publisher: Harper Collins
Kids will soon be changing their tune from "What's for Dinner" to "What can I make for dinner?" thanks to Donna Hay's Cool Kids Cook. Packed with recipes like Spaceman Eggs, Mountains O'Macaroni, and Buried Treasure Muffins, Donna appeals to children's creativity, and their love for getting their hands into everything. The 40 kid-friendly recipes are sandwiched between essential tips on kitchen tools and safety and a page of food-fun stickers in the back.
Delicious Data A compendium of cooking, eating, and drinking infographics Amid our ever-growing consumption of deft data vizualization, nothing makes for tastier morsels than the fine art of food and dining. Ushering the cookery book into the future, this volume gathers the best infographics of all things eating, drinking, and cuisine, from conversion charts for measurements to cookie recipes, cocktails, and stress-free party planning. A must-have for every 21st-century foodie, this is gastro-guidance at its most visually appealing as much as expert. Want to master sashimi? Know the secret to perfectly grilled steak? Wow guests with your own dry martini? Food Infographics has all the answers and more, using the best culinary graphics to answer kitchen conundrums in lively, simple, and memorable form. You'll find infographics on all the food groups, from grains and pulses to fruits and vegetables to fish, meat, and poultry. Recipe inspirations include soups, sandwiches, snacks, sweet treats, and just-right dressings. Other sections cover flavor pairings, baking, beverages, cooking tools and techniques, and coffee and tea. The book opens with a historic survey of food imagery, exploring how and where we have used pictures to enjoy, prepare, and serve food and drink, from Egyptian hieroglyphics for flatbread to 19th-century classics such as Mrs Beeton's Book of Household Management. Slick, smart, and packed full of perfect nuggets of advice, Food Infographics rounds up a delightful visual exploration of food and dining as much as an indispensable collection of everyday tips, techniques, and deliciousness. "Food Infographics is filled with curiosities and useful information on the ways we eat, drink, and enjoy food." -- Simone Klabin Text in English, French, and German
Le Livre Blanc
Author: Anne-Sophie Pic
Publisher: Jacqui Small
Le Livre Blanc is a cookbook that reinvents cuisine. Anne-Sophie Pic has taken the long-established culinary traditions of her family and her country, and re-imagined them through a contemporary and exhilarating approach to texture, form and flavor. The book includes 50 recipes that, like those of another culinary inventor, Heston Blumenthal, both inspire and amaze. From foams and emulsions, to working with sous-vide and siphons, the recipes transform the everyday, and the not-so-everyday, into the extraordinary. Throughout the book Pic delivers insights into her creative process, including the interplay of imagination and memory in creating dishes, and the associations between flavours and textures that make her cooking unique.
In the Counselor's House
Author: Annie Wood, E. Marlitt
Publisher: Palala Press
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.