Sorelle in pentola
Author: Angela Maci, Chiara Maci
Publisher: Newton Compton Editori
In due c'è più gusto!Le ricette appetitose delle cuoche-blogger più famose d'Italia!Angela e Chiara ci hanno aperto la loro cucina, che profumino!Innamorate fin da bambine di fornelli e impasti, Angela e Chiara sono riuscite a trasformare la loro passione in un blog tra i più seguiti d’Italia. E adesso insieme firmano un libro gustoso, divertente e sfizioso! Oltre centotrenta ricette appetitose e facili da preparare: un’alternanza di piatti firmati da Angela e Chiara. Le due sorelle, per uno stesso ingrediente, propongono una ricetta ciascuna, realizzata con stili diversi come diverse sono le loro personalità. Il pollo cucinato con fantasia da Chiara si fa “Chickenburger per single”, ma diventa un piatto di “Bocconcini di pollo agli agrumi e mandorle tostate” sotto la sapiente guida di Angela. Due modi di interpretare la cucina e la vita, di condividere i loro segreti, i loro racconti. Le Sorelle in pentola vi delizieranno con le loro prelibatezze, suggerendo accostamenti sorprendenti e tante nuove idee per assaporare insieme la grande gioia di stare a tavola.Angela Maci33 anni, una laurea in lingue straniere e un master in storia e cultura dell’alimentazione, sommelier e appassionata di tutto quello che ruota attorno al cibo. Mamma felice a tempo pieno, cucina, scrive e gestisce parte del blog a Treviso, dove vive con il marito e i due figli. Chiara Maci28 anni, una laurea in giurisprudenza e un master in comunicazione, sommelier e consulente in comunicazione food per diverse aziende. È volto televisivo di La7 nel programma Cuochi e fiamme.
Author: Susannah Blake
Publisher: Sellers Pub Incorporated
"500 Cakes" has the right recipe for absolutely any occasion: a birthday or anniversary party, an informal gathering of friends, a wedding reception. This cookbook covers all styles and flavors of cakes, for adults, children, tweens, and everyone else.
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.
This generously illustrated volume features 1,001 carefully selected scenic walks throughout the world in both natural and urban settings—from Africa’s Rift Valley to the Appalachian Trail. This latest volume in the hugely popular 1,001 series is the ideal guide to the world’s most exhilarating walks, hikes, and views. Walking is one of our favorite pastimes and one of the easiest—and healthiest—ways to explore the world. It allows walkers to go at their own pace, savor local colors and details, and discover sights that would be missed if in a car or even on a bicycle. The popularity of recreational walking is on the rise with the growing number of trails and the conversion of former canal towpaths and railway lines, like New York’s High Line, into mixed-use walkways. Wide-ranging routes carefully selected for scenic beauty, historic attributes, or natural charms include California’s John Muir Trail, the Miami Beach Art Deco walk, Hadrian’s Wall and Offa’s Dyke paths in England, the Italian lakes, and many others, from easy jaunts to more rugged hikes.Each entry provides essential details about a must-try walk, including start and finish points, overall distance, difficulty rating, maps, and likely duration, making this book an inspiring reference for anyone looking to venture off the beaten path.
Author: Joe Bastianich
“The best, funniest, most revealing inside look at the restaurant biz since Anthony Bourdain’s Kitchen Confidential.” —Jay McInerney With a new foreword by Mario Batali Joe Bastianich is unquestionably one of the most successful restaurateurs in America—if not the world. So how did a nice Italian boy from Queens turn his passion for food and wine into an empire? In Restaurant Man, Joe charts a remarkable journey that first began in his parents’ neighborhood eatery. Along the way, he shares fascinating stories about his establishments and his superstar chef par tners—his mother, Lidia Bastianich, and Mario Batali. Ever since Anthony Bourdain whet literary palates with Kitchen Confidential, restaurant memoirs have been mainstays of the bestseller lists. Serving up equal parts rock ’n’ roll and hard-ass business reality, Restaurant Man is a compelling ragu-to-riches chronicle that foodies, businessmen, and aspiring restauranteurs alike will be hankering to read.
Author: Joanne Chang
Publisher: Chronicle Books
Every day 1,500 Bostonians can't resist buying sweet, simple treats such as Homemade Pop-Tarts, from an alumna of Harvard with a degree in economics. From Brioche au Chocolat and Lemon Raspberry Cake to perfect croissants, Flour Bakery-owner Joanne Chang's repertoire of baked goods is deep and satisfying. While at Harvard she discovered that nothing made her happier than baking cookies leading her on a path that eventually resulted in a sticky bun triumph over Bobby Flay on the Food Network's Throwdown. Almost 150 Flour recipes such as Milky Way Tart and Dried Fruit Focaccia are included, plus Joanne's essential baking tips, making this mouthwatering collection an accessible, instant classic cookbook for the home baker.
Baking expert Flo Braker rises to the occasion with more than 200 celebration-worthy recipes for baked goods. Whether it's an impressive Dark Chocolate Custard Tart to wish someone a happy birthday, a blue ribbon-worthy batch of Fresh Mint Brownies for the annual family reunion, or an Old World Braided Coffee Cake to impress the bridge club, each recipe is custom-crafted to commemorate life's special events. Lots of introductory information on techniques and ingredients ensure that each treat will be baked to perfection, making this a fabulous reference for any cookbook library. Baking for All Occasions makes each day something to celebrate.
Author: Christopher Lawrence, Steven Shapin
Publisher: University of Chicago Press
Does truth have anything to do with the belly? What difference does it make to the pursuit of knowledge whether Einstein rode a bicycle, Russell was randy, or Darwin was flatulent? Focusing on the 17th century to the present, SCIENCE INCARNATE explores how intellectuals sought to establish the value and authority of their ideas through public displays of their private ways of life. 54 photos.
Pasta and Pizza
Author: Franco La Cecla
Publisher: Prickly Paradigm
Pasta and pizza, in all their infinitely delicious and universally appealing varieties, are inextricably connected to Italian identity. These familiar foods not only represent Italy’s culinary traditions, according to anthropologist Franco La Cecla, they have unified the Italian people and spread Italian culture worldwide. Pasta and Pizza tells the story of how cuisine born in the south of Italy during the Arab conquest became a foundation for the creation of a new nation. As La Cecla shows, this process intensified as millions of Italians immigrated to the Americas: it was abroad that pasta and pizza became synonymous with being Italian, and the foods’ popularity grew as the Italian presence expanded in American culture. More than literature, art, or even language, food serves as a strong cultural rallying point for the Italian people and a way to disseminate Italian traditions worldwide. Available for the first time in English translation, La Cecla’s lively and accessible study will be of interest to a wide range of readers, from social theorists to avid foodies.
Blood, Bones & Butter
Author: Gabrielle Hamilton
Publisher: Random House
Blood, Bones & Butter follows the chef Gabrielle Hamilton's extraordinary journey through the places she has inhabited over the years: the rural kitchen of her childhood, where her adored mother stood over the six-burner with wooden spoon in hand; the kitchens of France, Greece, and Turkey, where she was often fed by complete strangers and learned the essence of hospitality; and the kitchen of her beloved Italian mother-in-law, who serves as the link between Hamilton's idyllic past and her own future family. Unflinchingly honest, moving, beautifully crafted and funny, this is a rollicking, passionate story of food, purpose and family.
The Village of Cannibals
Author: Alain Corbin, Arthur Goldhammer
Publisher: Harvard University Press
In August 1870 in the French village of Hautefaye, a young nobleman, falsely accused of shouting republican slogans, was savagely tortured for hours by a mob of peasants who later burned him alive. "The Village of Cannibals" is a fascinating inquiry into the social and political ingredients of an alchemy that transformed ordinary people into brutal executioners in nineteenth-century France.
Author: Maria Teresa di Marco, Alessandro Frassica
- A real taste of Italy! - Alessandro Frassica's pan'ini features the best of Italian ingredients and raw foods from the best possible producers - A pan'ino is not just a random object - the sandwich finds a complexity of flavors that can thrill in just one bite What could be more simple than a pan'ino? Take some bread and butter, slice it through the middle and fill it. Seen in this way, the sandwich is almost an "anti-cuisine," a nomadic shortcut that allows for speed and little thought. But when Alessandro Frassica thinks about his pan'ino, he considers it in a different way, not as a short-cut, but as an instrument for telling stories, creating layers of tales right there between the bread and its butter. Because even if the sandwich is simple, it is not necessarily so easy to create. Alessandro searches for ingredients, in the raw foods he finds people: producers of pecorino cheese from Benevento, anchovies from Cetara, 'nduja spicy salami from Calabria. Then, he studies the combinations, the consistencies and the temperature, because a pan'ino is not just a random object; savoury must be complemented by sweet; tapenade softens and provides moisture; bread should be warmed but not dried; thus the sandwich becomes a simple way of saying many excellent things; including finding a complexity of flavors that can thrill in just one bite. Contents: Introduction; Classic pan'ini; Vegetarian pan'ini; Fish pan'ini; Ingredients; Bread.
'No-one will ever produce a richer, or more satisfying feast of the Jewish experience.' - Simon Schama 'One can't imagine a better food book than this, ever: for the reader and the cook.' - Nigella Lawson, Vogue 'THE BOOK OF JEWISH FOOD deserves its definitive article. It should stand as the book for many years... It is not likely to be surpassed.' - The Telegraph 'Manna from Heaven.' - Independent on Sunday