Friday, November 6, 1998

[Download] The Body in the Vestibule (Faith Fairchild Mysteries) PDF format

The Body in the Vestibule (Faith Fairchild Mysteries)

Another thrilling Faith Fairchild adventure from the Agatha Award-winning author of The Body in the Belfry. The Fairchild family is blissfully on sabbatical in Lyon, France, when their peace is interrupted by Faith's discovery of a body in the dumpster. Local author signings.

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[Download] The North End Italian Cookbook, 6th: The Bestselling Classic Featuring Even More Authentic Family Recipes PDF format

The North End Italian Cookbook, 6th: The Bestselling Classic Featuring Even More Authentic Family Recipes

Think of Boston's North End and you think of great food. Italian markets filled with strings of thick sausage, great wheels of cheese, bushels of seafood, slabs of dark chocolate, and mounds of fresh fruits and vegetables line the streets. For generations, the cooks of this Italian-American neighborhood have transformed these wonderful ingredients into delicious fare. Now Marguerite DiMino Buonopane, one of the North End's most celebrated cooks, shows you how to create culinary magic in your kitchen.

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Thursday, November 5, 1998

[Download] The Sardinian Cookbook: The Cooking and Culture of a Mediterranean Island PDF format

The Sardinian Cookbook: The Cooking and Culture of a Mediterranean Island

Sardinia, the isolated and majestic island off the southwest coast of Italy, has a rich and ancient history as home to different Mediterranean peoples whose customs have intertwined over the centuries. The result is an unparalleled richness of cuisine. The Sardinian Cookbook captures these wonderful flavors, delivering more than 100 easy-to-make recipes that are as healthful as they are delicious.

Sardinia is an island of many distinct landscapes and nationalities, from its rugged interior and breath-taking coastline to its diverse blend of Spanish, French, Italian, and Moorish cultures. From myrtle, saffron, and honey to lamb, seafood, and specialty cheeses, Sardinian food features a broad variety of flavors for any occasion. Many traditional Sardinian recipes are simple and straightforward — reflecting the peasant cuisine heavy on legumes, fresh vegetables, olive oil, and bread. However, it is common for Sardinians to celebrate holidays with lavish feasts and special delicacies: suckling pig, lobster, bottarga (Sardinian caviar), and the full-bodied yet natural flavorings of Sardinian sausages.

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[Download] Good Food: 101 Italian Feasts: Triple-tested Recipes (Good Food 101) PDF format

Good Food: 101 Italian Feasts: Triple-tested Recipes (Good Food 101)

For quick, easy and mouth-watering food, look no further than Italian cooking. Using the minimum of ingredients and just a touch of Mediterranean inspiration, Italians have always been able to create dishes that take little effort but can delight and dazzle the tastebuds. There are meal ideas to suit every occasion in this handy cookbook: from light snacks and easy treats to meaty stews and a wealth of pasta recipes - wholesome Bolognese, creamy carbonara, rich lasagne and fresh and zingy pesto, to name but a few.





With the team at Good Food, the UK's best-selling cookery magazine, triple-testing each recipe, you can be confident that each dish will work first time. Accompanied by full nutritional breakdowns and colour photographs throughout, 101 Italian Feasts is the ideal guide to the delights that Italian food has to offer.

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[Download] Patsy's Italian Family Cookbook PDF format

Patsy's Italian Family Cookbook

Patsy’s Restaurant, so famous for its classic Neapolitan Italian food that Frank Sinatra used to fly his favorite dishes from its kitchen to his gigs, has had three chefs since it was founded in 1944: Patsy, his son Joe, and his grandson Sal Scognamillo.  The three passed down family recipes, invented great new twists on beloved classics, and emphasized giving their diners—many of them celebrities—exactly what they wanted to eat. 

Patsy’s Italian Family Cookbook features recipes we really want to eat—and can easily make at home, including:


Meatballs!
Pasta with Lentils
Penne alla Vodka with Shrimp
Pork Scaloppine alla Vodka
Chicken Pizzaola
Chicken Liver Cacciatore
Bass Puttanesca
Stuffed Veal Chop
Patsy’s Famous Onion Relish
Stuffed Zeppole
Tiramisu
Lemon Ricotta Cheesecake
A big, warm, beautiful Italian cookbook with full color throughout, Patsy’s Italian Family Cookbook is a great book for those who know the restaurant, and the nationally distributed sauce and pasta line, but also for those who love classic Italian.

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[Download] The Body in the Bouillon (Faith Fairchild) PDF format

The Body in the Bouillon (Faith Fairchild)

Only the best people go to Hubbard House to die. So Faith Sibley Fairchild, gourmet caterer-turned-amateur sleuth, is told as she begins to investigate some mysterious doings at a retirement community near the village of Aleford, Massachusetts, where her husband is the local minister. And die they do--in Faith's bouillon, even in her bed.

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[Download] Slow Fires: Mastering New Ways to Braise, Roast, and Grill PDF format

Slow Fires: Mastering New Ways to Braise, Roast, and Grill

A diligent crisping, a murmuring simmer, a slow roast, a ripping hot sear: mastery of the subtleties of heat and time is Justin Smillie's hallmark. In this book, the celebrated chef of Upland explores the fundamental techniques of braising, roasting, and grilling--and shows you how to see them in new ways, to learn the rules to break them.
The chapters begin with thorough lessons on these basic methods. From there, the recipes evolve to feature variations on the techniques, altering ratios of moisture, intensities of heat, reversing expected processes. Sometimes the techniques are surprising, like braising chicken leggs in the juices created by overcrowding a pan of peppers. And sometimes the results are unbelievable, like tender peppercorn-crusted short ribs, made by first steaming the ribs before searing them to a spicy crisp.
This is a book about delighting in the details, about cooking by hand, about learning to see and smell and touch like a modern master. It's a book you will keep, read, learn, and cook from for years to come.

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[Download] Carmine's Family-Style Cookbook: More Than 100 Classic Italian Dishes to Make at Home PDF format

Carmine's Family-Style Cookbook: More Than 100 Classic Italian Dishes to Make at Home

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[Download] Spritz: Italy's Most Iconic Aperitivo Cocktail, with Recipes PDF format

Spritz: Italy's Most Iconic Aperitivo Cocktail, with Recipes

A narrative-driven book on the surprising history and current revival of spritz cocktails (a wine-based drink served as an aperitif), with 50 recipes, including both historical classics and modern updates.

Shedding its frivolous, girly image from the 80s, spritz has returned as a legitimate cocktail choice for before and after dinner, popping up on cocktail lists in trendy bars and restaurants across the country. Talia Baiochhi and Leslie Pariseau, editors of Punch, explore the popular drink's Greek and Italian roots, diving into spritz's colorful history and modern revival, with essays on Italy's "spritz trail" and the current rise of spritz culture, both in Europe and stateside. Drink recipes will cover classic recipes as well as contemporary interpretations, with well-known bartenders contributing throughout. With photographs by Dylan + Jeni and smart, modern illustrations, Spritz will appeal to the cocktail geek in everyone.

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[Download] Carrabba's Italian Grill: Recipes from Around Our Family Table: Recipes from Around Our Family Table PDF format

Carrabba's Italian Grill: Recipes from Around Our Family Table: Recipes from Around Our Family Table

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[Download] The Blue Bloods Cookbook: 120 Recipes That Will Bring Your Family to the Table PDF format

The Blue Bloods Cookbook: 120 Recipes That Will Bring Your Family to the Table

ERIN REAGAN: How many times have you and I been setting the table together for Sunday dinner?

NICKY REAGAN: A million.

Anyone who has ever seen the hit TV show Blue Bloods knows that the family dinner is the centerpiece of every episode. And there are really only three things that Blue Bloods-and everyone else-need to make a successful family dinner: family, love and food. Bring the first two to the table and The Blue Bloods Cookbook will provide the third!

Bridget Moynahan, the show's star, invites you to partake in that sacred family ritual, offering food lovers more than 100 delectable recipes and bringing you Irish/Italian comfort food that will make you feel right at home, including:

-Clam Chowder (Manhattan, of course!)
-Arthur Avenue Spaghetti and Meatballs
-Chicken Francese
-Pizza, Reagan Style
-Standing Rib Roast with Cippolini Onion Sauce
-Cheesecake with NYPD Blue Topping

Just as there is a chair around the table for every family member, there is a recipe in this cookbook sure to make any eater happy to be home again. Hearty and soulful, The Blue Bloods Cookbook will make you say, "Amen, now pass the potatoes!"

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[Download] Making Artisan Gelato: 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home PDF format

Making Artisan Gelato: 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home

Download ebook Making Artisan Gelato: 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home pdf epub mobi doc format, Download And Read Online Making Artisan Gelato: 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home Full, Download PDF Making Artisan Gelato: 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home PDF Download PDF Book Making Artisan Gelato: 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home PDF by Torrance Kopfer,, Download And Read Online Making Artisan Gelato: 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home Full ePUB files, [Epub] Read Making Artisan Gelato: 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home Full Ebook, [Epub] Read Making Artisan Gelato: 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home Full Online, PDF Download Making Artisan Gelato: 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home Full Online, Download Making Artisan Gelato: 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home eBook PDF Free free ebook Making Artisan Gelato: 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home download or read online, [Epub]-Read- Making Artisan Gelato: 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home-.pdf, Making Artisan Gelato: 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home free epub, Making Artisan Gelato: 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home epub free download, Making Artisan Gelato: 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home free download, Making Artisan Gelato: 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home pdf free download, Making Artisan Gelato: 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home epub vk, '.Torrance Kopfer,.' epub collection, Making Artisan Gelato: 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home epub free download, Making Artisan Gelato: 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home epub free download

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[Download] Fabulicious!: Fast & Fit: Teresa's Low-Fat, Super-Easy Italian Recipes PDF format

Fabulicious!: Fast & Fit: Teresa's Low-Fat, Super-Easy Italian Recipes

With two New York Times best sellers and continued star-status on The Real Housewives of New Jersey, Teresa Giudice has lots more to share with her fans. In this latest book, Teresa provides a detailed program for how she keeps her voluptuous, sexy figure after four kids (and as she approaches 40). The more than 60 recipes in Fabulicious!: Fast & Fit emphasize "skinny": including lessons on playing up veggies and grilled meats, cooking low-calorie Italian favorites, and rules for the five things you MUST cut out (and what to replace them with). But Teresa isn't about deprivation. She loves food— especially pasta and Tiramisu! Teresa proves that you CAN have your skinny jeans and spaghetti too. She tells you exactly how to live La Bella Vita- the "skinny" way.

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ISBN0762445629
ISBN 139780762445622
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PublisherRunning Press Book Publishers
Pages193
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AuthorsTeresa Giudice,Heather Maclean,
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[Download] The Body in the Belfry (Faith Fairchild) PDF format

The Body in the Belfry (Faith Fairchild)

During her years spent in New York City. Faith Fairchild was convinced she had seen pretty much everything. But the transplanted caterer/minister's wife was unprepared for the surprises awaiting her in the sleepy Massachusetts village of Aleford. And she is especially taken aback by the dead body of a pretty young thing she discovers stashed in the church's belfry. The victim, Cindy Shepherd. was well-known locally for her acid tongue and her jilted beaux, which created a lot of bad blood and more than a few possible perpetrators -- including her luckless fiance, who had neither an alibi nor a better way to break off the engagement. Faith thinks it's terribly unfair that the police have zeroed in on the hapless boyfriend, and so she sets out to uncover the truth. But digging too deeply into the sordid secrets of a small New England village tends to make the natives nervous. And an overly curious big city lady can become just another small town death statistic in very short order.

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Wednesday, November 4, 1998

[Download] Eating Rome: Living the Good Life in the Eternal City PDF format

Eating Rome: Living the Good Life in the Eternal City

Elizabeth Minchilli has been eating her way through Rome since she was 12 years old. Eating Rome, based on her popular blog Elizabeth Minchilli in Rome, is her homage to the city that feeds her, literally and figuratively. Her story is a personal, quirky and deliciously entertaining look at some of the city’s monuments to food culture. Join her as she takes you on a stroll through her favorite open air markets; stop by the best gelato shops; order plates full of carbonara and  finish the day with a brilliant red Negroni. Coffee, pizza, artichokes and grappa are starting points for mouth-watering stories about this ancient city. Illustrated with Minchilli’s beautiful full-color photos and enriched with her favorite recipes for Roman classics like vignarola, carciofi alla romana and carbonara, Eating Rome is the book that you want if you are planning your first trip to Rome or if you have been to Rome a dozen times. And even if you just want to spend a few hours armchair traveling, Elizabeth Minchilli is the person you want by your side. 

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[Download] Fabulicious!: Teresa's Italian Family Cookbook PDF format

Fabulicious!: Teresa's Italian Family Cookbook

As the breakout star of The Real Housewives of New Jersey, Teresa Giudice has quickly become a household name--and a New York Times bestselling author. Her first book, Skinny Italian, showcased the health benefits of Old World Italian cuisine. Now she returns with 60 more flavorful family recipes straight from Salerno--with an emphasis on preparing, serving, and eating meals with the ones you love. Teresa shares her simple, inexpensive, and "fabulicious" dishes, including: Kid friendly meals: How to go beyond mac-and-cheese, and get little ones involved in the kitchen.Whether you're packing lunches or fixing a weekend feast, Teresa has just the recipe that will keep your family coming back for more--and living La Bella Vita!

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[Download] The Mozza Cookbook: Recipes from Los Angeles's Favorite Italian Restaurant and Pizzeria PDF format

The Mozza Cookbook: Recipes from Los Angeles's Favorite Italian Restaurant and Pizzeria

A traditional Italian meal is one of the most comforting—and delicious—things that anyone can enjoy. Award-winning chef Nancy Silverton has elevated that experience to a whole new level at her Los Angeles restaurants Osteria Mozza and Pizzeria Mozza, co-owned with restaurateurs Mario Batali and Joe Bastianich. A reservation at Mozza has been the hottest ticket in town since the restaurants opened and diners have been lining up for their wildly popular dishes. Finally, in The Mozza Cookbook, Silverton is sharing these recipes with the rest of the world.

The original idea for Mozza came to Nancy at her summer home in Panicale, Italy. And that authentic Italian feel is carried throughout the book as we explore recipes from aperitivo to dolci that she would serve at her tavola at home. But do not confuse authentic with conventional! Under Silverton’s guidance, each bite is more exciting and delectable than the last, with recipes such as:
Fried Squash Blossoms with Ricotta
Buricotta with Braised Artichokes, Pine Nuts, Currants, and Mint Pesto
Mussels al Forno with Salsa Calabrese
Fennel Sausage, Panna, and Scallion Pizza
Fresh Ricotta and Egg Ravioli with Brown Butter
Grilled Quail Wrapped in Pancetta with Sage and Honey
Sautéed Cavolo Nero
Fritelle di Riso with Nocello-soaked Raisins and Banana Gelato
Olive Oil Gelato

In the book, Nancy guides you through all the varieties of cheese that she serves at the Mozzarella Bar in the Osteria. And you’ll find all the tricks you need to make homemade pastas, gelato, and pizzas that taste as if they were flown in directly from Italy. Silverton’s lively and encouraging voice and her comprehensive knowledge of the traditions behind this mouthwateringly decadent cuisine make her recipes—both familiar and intricate—easy to follow and hard to resist. It’s no wonder it is so difficult to get a table at Mozza—when you’re cooking these dishes there will be a line out your door as well.

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[Download] The Scarpetta Cookbook PDF format

The Scarpetta Cookbook

Scott Conant’s five Scarpetta restaurants all garner rave reviews, but many know Conant best from his regular appearances on Food Network shows like Chopped (as a frequent judge) and on Bravo’s Top Chef. He and his restaurants have been cited on such lists as Esquire’s "Best New Restaurants in America." The subject of this cookbook, Scarpetta, received a three-star review from the New York Times and there are locations in Miami, Los Angeles, Las Vegas and Toronto, all opened in just the past few years. This gorgeous book includes 125 of the restaurant’s signature dishes – Creamy Polenta with Fricassee of Truffled Mushrooms, Spaghetti with Tomato and Basil, Fennel-Dusted Black Cod – written with the goal of teaching readers to master techniques so they learn to really cook, rather than merely follow recipe steps without any thought of the hows and whys behind the method. The recipes and photography reflect the Milan-meets-Tuscany style of Scarpetta, interspersed with sidebars about everything from ingredient shopping to tips on entertaining at home.

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[Download] Classico e Moderno: Essential Italian Cooking PDF format

Classico e Moderno: Essential Italian Cooking

Having won or been nominated for just about every known prestigious culinary award, Michael White is hailed by food critics as the next great hero of Italian gastronomy. His reach extends around the globe with a clutch of acclaimed fine dining restaurants, including Marea, Ai Fiori, Osteria Morini, and pizzeria Nicoletta.
 
Now, in Classico e Moderno, White brings his passion for authentic Italian cuisine to the home kitchen, with recipes—nearly 250—that cover both the traditional and contemporary dishes of the region. In the “Classico” portion, White shares such iconic dishes as Meatballs Braised in Tomato Sauce; Pasta and Bean Soup; Cavatelli with Lamb Ragù and Bell Peppers; and Roasted Pork Leg with Rosemary and Black Pepper. The “Moderno” chapters feature recipes that have put White’s restaurants on the map, including Chicken Liver Crostini with Marsala-Braised Onions; Fusili with Red Wine–Braised Octopus and Bone Marrow; and Veal Chops with Roasted Endive and Pancetta Cream Sauce.
 
Both the Classico and Moderno sections offer ideas for your whole meal: first courses (Vitello Tonnato, Garganelli with Caviar Cream ), soups (Zuppa di Baccalá, White Bean Soup with Sautéed Shrimp), pastas (Tortellini alla Panna, Ricotta and Swiss Chard Tortelli), main courses (Pollo alla Diavola, Braised Lamb Shanks with Farrotto), and desserts (Crostata di Ricotta, Panna Cotta with Meyer Lemon–Basil Sorbet and Almond Milk Froth), as well as salads, pizzas, and basic formulas for pesto, stocks, and vinaigrettes. Including personal notes and anecdotes about White’s early sojourn in Italy and his flavorful career, Classico e Moderno will give you all the tools, tips, and tricks you need to cook tantalizing Italian dishes with the confidence of a seasoned chef.
 
Advance praise for Classico e Moderno
 
“I’ve watched and tasted as Michael White has matured into his current station as one of the preeminent stewards and pioneers of Italian culinary tradition in America. Even his signature modern dishes are as relatable as the classics—and are perhaps even destined to be deemed classics in their own right some day.”—Thomas Keller, from the Foreword
 
“Michael White has, in very short order, grabbed the Italian food crown for New York City. He’s created some of the most exciting new dishes of the last few years at Marea, and his Osteria Morini is my go-to casual for date night. He is well in his way to ruling the world. And when that happens it will surely be a more delicious place.”—Anthony Bourdain

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[Download] Florentine PDF format

Florentine

In Florentine, Emiko Davis takes us on a stroll through the streets of Florence, past bakeries and pastry shops bustling with espresso sippers, colourful markets, busy trattorias, butchers, hole-in-the-wall wine bars and late-night gelaterias.


She stays true to the most classic recipes and traditions of the Renaissance city – which inspired her to start her eponymous blog five years ago while living in Florence – revealing an unpretentious and unchanging cuisine that tells the unique story of its city, dish by dish.


'Emiko Davies' work is not a casual appreciation of Italian cooking – it is a studied, observant, and celebratory one. To see – and cook – Florence's food traditions through Emiko's recipes, research, and immersive photography is to gain a deeper understanding of the city that you're like to get in years of visits.' – Kristen Miglore, Executive Editor, Food52

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[Download] The Tuscan Sun Cookbook: Recipes from Our Italian Kitchen PDF format

The Tuscan Sun Cookbook: Recipes from Our Italian Kitchen

“Tuscan food tastes like itself. Ingredients are left to shine. . . . So, if on your visit, I hand you an apron, your work will be easy. We’ll start with primo ingredients, a little flurry of activity, perhaps a glass of Vino Nobile di Montepulciano, and soon we’ll be carrying platters out the door. We’ll have as much fun setting the table as we have in the kitchen. Four double doors along the front of the house open to the outside—so handy for serving at a long table under the stars (or for cooling a scorched pan on the stone wall). Italian Philosophy 101: la casa aperta, the open house.”
—from the Introduction
 
In all of Frances Mayes’s bestselling memoirs about Tuscany, food plays a starring role. This cuisine transports, comforts, entices, and speaks to the friendly, genuine, and improvisational spirit of Tuscan life. Both cooking and eating in Tuscany are natural pleasures. In her first-ever cookbook, Frances and her husband, Ed, share recipes that they have enjoyed over the years as honorary Tuscans: dishes prepared in a simple, traditional kitchen using robust, honest ingredients.
           
A toast to the experiences they’ve had over two decades at Bramasole, their home in Cortona, Italy, this cookbook evokes days spent roaming the countryside for chestnuts, green almonds, blackberries, and porcini; dinner parties stretching into the wee hours,  and garden baskets tumbling over with bright red tomatoes.
           
Lose yourself in the transporting photography of the food, the people, and the place, as Frances’s lyrical introductions and headnotes put you by her side in the kitchen and raising a glass at the table. From Antipasti (starters) to Dolci (desserts), this cookbook is organized like a traditional Italian dinner.
           
The more than 150 tempting recipes include:
·         Fried Zucchini Flowers
·         Red Peppers Melted with Balsamic Vinegar
·         Potato Ravioli with Zucchini, Speck, and Pecorino
·         Risotto Primavera
·         Pizza with Caramelized Onions and Sausage
·         Cannellini Bean Soup with Pancetta
·         Little Veal Meatballs with Artichokes and Cherry Tomatoes
·         Chicken Under a Brick
·         Short Ribs, Tuscan-Style
·         Domenica’s Rosemary Potatoes
·         Folded Fruit Tart with Mascarpone
·         Strawberry Semifreddo
·         Steamed Chocolate Cake with Vanilla Sauce
 
Frances and Ed also share their tips on stocking your pantry, pairing wines with dishes, and choosing the best olive oil. Learn their time-tested methods for hand rolling pasta and techniques for coaxing the best out of seasonal ingredients with little effort.
           
Throw on another handful of pasta, pull up a chair, and languish in the rustic Italian way of life. 

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[Download] Gennaro's Italian Bakery PDF format

Gennaro's Italian Bakery

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[Download] Everyday Italian: 125 Simple and Delicious Recipes PDF format

Everyday Italian: 125 Simple and Delicious Recipes

In her hit Food Network show Everyday Italian, Giada De Laurentiis shows you how to cook delicious, beautiful food in a flash. And here, in her long-awaited first book, she does the same—helps you put a fabulous dinner on the table tonight, for friends or just for the kids, with a minimum of fuss and a maximum of flavor. She makes it all look easy, because it is.

Everyday Italian is true to its title: the fresh, simple recipes are incredibly quick and accessible, and also utterly mouth-watering—perfect for everyday cooking. And the book is focused on the real-life considerations of what you actually have in your refrigerator and pantry (no mail-order ingredients here) and what you’re in the mood for—whether a simply sauced pasta or a hearty family-friendly roast, these great recipes cover every contingency. So, for example, you’ll find dishes that you can make solely from pantry ingredients, or those that transform lowly leftovers into exquisite entrées (including brilliant ideas for leftover pasta), and those that satisfy your yearning to have something sweet baking in the oven. There are 7 ways to make red sauce more interesting, 6 different preparations of the classic cutlet, 5 perfect pestos, 4 creative uses for prosciutto, 3 variations on basic polenta, 2 great steaks, and 1 sublime chocolate tiramisù—plus 100 other recipes that turn everyday ingredients into speedy but special dinners.

What’s more, Everyday Italian is organized according to what type of food you want tonight—whether a soul-warming stew for Sunday supper, a quick sauté for a weeknight, or a baked pasta for potluck. These categories will help you figure out what to cook in an instant, with such choices as fresh-from-the-pantry appetizers, sauceless pastas, everyday roasts, and stuffed vegetables—whatever you’re in the mood for, you’ll be able to find a simple, delicious recipe for it here. That’s the beauty of Italian home cooking, and that’s what Giada De Laurentiis offers here—the essential recipes to make a great Italian dinner. Tonight.


From the Hardcover edition.

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[Download] Flour + Water: Pasta PDF format

Flour + Water: Pasta

An elevated guide to the craft of pasta-making by rising star chef Thomas McNaughton of San Francisco's hottest Italian restaurant, flour + water.
San Francisco's flour + water has a devoted local following, a strong national reputation, and is well known for its specialty regional pasta varieties, all-Italian wine program, and star chef Thomas McNaughton. McNaughton is an artisan truly passionate about pasta whose inventive recipes and fresh flavor combinations--such as Corn and Crescenza Cappelletti with Bitter Honey; Spaghetti with Confit Albacore, Pole beans and Chili Flakes; and Asparagus Caramelle with Brown Butter--set "Flour + Water"apart from other pasta books. The 75 recipes are organized seasonally, and appeal to all pasta-lovers, from those who've never made it themselves to weekend warriors looking for their next challenge. Steeped in Italian tradition with a chef's flair, "Flour + Water "is a must-have for all home pasta-makers.

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[Download] Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City PDF format

Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City

A love letter from two Americans to their adopted city, showcasing modern dishes influenced by tradition, as well as the rich culture of their surroundings. 
 
Even 150 years after unification, Italy is still a divided nation where individual regions are defined by their local cuisine. Each is a mirror of its city’s culture, history, and geography. But cucina romana is the country’s greatest standout.
 
Tasting Rome provides a complete picture of a place that many love, but few know completely. In sharing Rome’s celebrated dishes, street food innovations, and forgotten recipes, journalist Katie Parla and photographer Kristina Gill capture its unique character and reveal its truly evolved food culture—a culmination of 2000 years of history. Their recipes acknowledge the foundations of Roman cuisine and demonstrate how it has transitioned to the variations found today. You’ll delight in the expected classics (cacio e pepe, pollo alla romana, fiore di zucca); the fascinating but largely undocumented Sephardic Jewish cuisine (hraimi  con couscous, brodo di pesce, pizzarelle); the authentic and tasty offal (guanciale, simmenthal di coda, insalata di nervitti); and so much more.
 
Studded with narrative features that capture the city’s history and gorgeous photography that highlights both the food and its hidden city, you’ll feel immediately inspired to start tasting Rome in your own kitchen.

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