Italian food artisans : traditions and recipes / by Pamela Sheldon Johns ; photographs by John Rizzo.

ISBN:

9780811821292

Title:

Author:

Johns, Pamela Sheldon, 1953-

Personal Author:

Johns, Pamela Sheldon, 1953-

Publication Information:

San Francisco, Calif. : Chronicle Books, [1999?],c2000.

Physical Description:

168 p. : col. ill. ; 24 cm.

General Note:

Donated by Luke Howes.

Subject Term:

Cooking, Italian.

Food habits -- Italy.

Format:

Books

Electronic Access:

Publisher description http://www.loc.gov/catdir/enhancements/fy0722/99017659-d.html

Publication Date:

1999

2000

Publication Information:

San Francisco, Calif. : Chronicle Books, [1999?],c2000.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.5945 JOH	Book	1	Standard shelving location	Searching... Unknown

Balsamic vinegar, olive oil, mozzarella, Parmigiano-Reggiano, prosciutto, fresh pasta - these are the cornerstone ingredients of great Italian cooking. Italian Food Artisans celebrates the art and origins of these wonderful foods and many others. Profiling some of the finest food artisans working today, this beautifully photographed book takes readers on a journey through the countryside and villages of Italy - where tubs of purple and green olives await a cold pressing, capers are picked by hand, and paddled water wheels power millstones that grind the grain for bread. The featured food artisans reveal age-old secrets of their trades and offer up stories of aplace where good food, lovingly prepared, is still a way of life. With over 50 simple and robust recipes that evoke the Italian countryside, Italian Food Artisans will entice and delight Italian food lovers everywhere.

Author Notes

Pamela Sheldon Johns is the program director for the Avignonesi Wine and Food Workshops in Tuscany, where she leads tours for home cooks and culinary professionals. A world traveler and freelance writer, she is the author of several cookbooks. She lives in Santa Barbara, California.

Acknowledgments	p. 5
Introduction	p. 8
I. Condiments	p. 10
Olive Oil Family Mori	p. 15
Artisanal olive oil manufacturers	p. 18
Traditional Balsamic Vinegar Francesco Renzi, master cooper Giovanni Leonardi, producer	p. 23
A tale of two vinegars	p. 29
II. Bread	p. 30
Miller Giuseppe Parigi	p. 35
Bread Baker Giuseppe di Gesu	p. 41
III. Cheese	p. 46
Caciocavallo Mario Gallo and Francesco d'Elia	p. 51
Mozzarella di Bufala Cecilia Baratta Bellelli, buffalo milk producer Casearia Barlotti, cheese cooperative	p. 59
Typical regional cheeses	p. 64
Parmigiano-Reggiano Luciano Catellani, president of CVPARR Nello Faroni, cheese maker	p. 67
IV. From the Earth	p. 74
White Truffles Nereo Fenocchio	p. 79
No fresh truffles?	p. 81
Capers Antonino Caravaglio	p. 87
Dried Herbs Duccio Fontani	p. 95
Cooking from the Land Carlo Cioni, Da Delfina	p. 101
V. Meats	p. 108
Cured Game Bossi and Turchi	p. 113
Typical regional salumi	p. 114
Culatello Massimo Spigaroli	p. 117
Chianina beef	p. 118
Game Iacopo Biondi Santi	p. 121
VI. Rice and Pasta	p. 126
Rice Contessa Rosetta Clara Cavalli d'Olivola	p. 131
Dry Pasta Gianluigi Peduzzi	p. 139
Fresh Pasta Laura Galli, Hosteria Giusti	p. 147
VII. Sweet Endings	p. 148
Chocolate Roberto Catinari Giorgio Marangoni	p. 152
Dolci Anna Scolastica Altavilla	p. 155
Vin Santo di Toscana Ettore Falvo, wine maker	p. 160
Biscotti di Prato	p. 161
Honey Guido Franci	p. 162
Resources	p. 163
Culinary Guides to Italy	p. 163
Culinary Excursions to Italy	p. 163
Restaurants	p. 163
Finding Ingredients in the United States	p. 163
Finding Ingredients in Italy	p. 164
Bibliography	p. 164
Recipe Index by Courses	p. 165
General Index	p. 165

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