The Country Cooking of Italy.

ISBN:

9781452123929

Title:

Author:

Andrews, Colman.

Personal Author:

Andrews, Colman.

Physical Description:

1 online resource (394 pages)

Contents:

Cover -- TABLE OF CONTENTS -- ACKNOWLEDGMENTS -- FOREWORD -- ABOUT THE RECIPES -- A NOTE O N INGREDIENTS AND TERMINOLOGY -- INTRODUCTION -- CHAPTER 1 ANTIPASTO: AWAKENING THE PALATE -- CHAPTER 2 SOUP: THE ESSENCE OF LAND AND SEA -- CHAPTER 3 PASTA SECCA: THE HEART OF A CUISINE -- CHAPTER 4 PASTA FRESCA: HOMEMADE GOODNESS -- CHAPTER 5 RICE AND POLENTA: GRAINS OF SATISFACTION -- CHAPTER 6 SAVORY PIES, FOCACCIA, AND THEIR KIN: FROM THE BAKER'S OVEN -- CHAPTER 7 FISH: GIFT OF THE WATERS -- CHAPTER 8 CRUSTACEANS, CEPHALOPODS, AND BIVALVES: TREASURES OF THE SEA AND SHORE -- CHAPTER 9 POULTRY AND RABBIT: FOOD FROM THE FARMYARD -- CHAPTER 10 PORK, LAMB, AND GOAT: THE MEAT OF THE MATTER -- CHAPTER 11 VEAL AND BEEF: SAVORY SUBSTANCE -- CHAPTER 12 GAME: THE FLAVORS OF THE HUNT -- CHAPTER 13 OFFAL: NOTHING GOOD WASTED -- CHAPTER 14 SALADS AND VEGETABLES: THE BOUNTY OF THE LAND -- CHAPTER 15 DESSERTS AND CONFECTIONS: SWEET SOMETHINGS -- CHAPTER 16 THE BASICS -- BOOKS CONSULTED -- SOURCES -- INDEX -- A -- B -- C -- D -- E -- F -- G -- H -- I -- J -- K -- L -- M -- N -- O -- P -- Q -- R -- S -- T -- U -- V -- W -- Z -- Author.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2023. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Subject Term:

Cooking, Italian.

Added Author:

Batali, Mario.

Hamilton, Hirsheimer and.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2011

Publication Information:

San Francisco :

Chronicle Books LLC,

2011.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.5945	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

From the James Beard Award winners: Photos, stories, and over 200 simple Italian recipes rooted in fresh ingredients and rural traditions.

Following the success of their James Beard Foundation Best Cookbook of the Year, The Country Cooking of Ireland , Colman Andrews and Christopher Hirsheimer achieve the formidable feat of illuminating the world's most beloved cuisine in an entirely new light. Drawing on more than forty years of experience traveling and eating in Italy, Andrews explores every region, from Piedmont to Puglia, and provides the fascinating origins of dishes both familiar and unexpected.

This gloriously photographed keepsake depicts an ingredient-focused culture deeply rooted in rural traditions, in which even the most sophisticated dishes derive from more basic fare. With 230 sumptuous recipes highlighting the abundant flavors of the land, all set against the backdrop of Andrews' vivid storytelling and evocative images by Hirsheimer and Melissa Hamilton, this book is sure to delight home chefs and lovers of Italian food alike.

A Foreword INDIES Award Winner in Cooking

"A record of how people in rural Italy actuall eat." -- Eater

"A resource for any cook who adores their Italian meals." -- The Simply Luxurious Life

Author Notes

Colman Andrews is editor of "Saveur" and author of several other cookbooks. He lives in Old Greenwich, Connecticut.

(Bowker Author Biography)