by
Oliver, Jamie, 1975-, author, photographer.
Call Number
641.5945 OLI
Publication Date
2018
Summary
Jamie Cooks Italy is a celebration of the joy of Italian food. Jamie wants to share his love of all things Italian with accessible, best-ever recipes for Classic Carbonara, Salina Chicken, Stuffed Focaccia, Baked Risotto Pie, Pot-Roasted Cauliflower and Limoncello Tiramisu. This is about bringing the pleasure and passion of the world's favourite cuisine to your kitchen at home. Featuring 130 recipes in Jamie's easy-to-follow style, the book has chapters on Antipasti, Salad, Soup, Meat, Pasta, Fish, Rice & Dumplings, Bread & Pastry, Sides, Desserts and all the Basics you need. The recipes are a mix of fast and slow cooking, familiar classics with a Jamie twist, simple everyday dishes and more indulgent labour-of-love choices for weekends and celebrations. Whether cooking for yourself or cooking for friends and family, the aromas and tastes will transport you straight to the landscapes of Italy. Viva Italia!
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2.
Call Number
641.5636 VEG
Publication Date
2020
Summary
The latest title to join Phaidon's Silver Spoon library features more than 200 recipes for Italian vegetarian dishes, with a particular emphasis on healthy meat-free options for appetizers, main dishes, salads, sides, and desserts. Recipes range from classic dishes that are traditionally vegetarian to contemporary dishes that introduce ingredients borrowed from outside Italy's culinary culture. The book is easy to navigate, thanks to its recipe icons, while gorgeous specially commissioned photographs bring its delicious dishes to life.
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by
Manfredi, Stefano, 1954-, author.
Call Number
641.5945 MAN
Publication Date
2013
Summary
Stefano Manfredi's Italian Food chronicles the food and wine from each Italian region and the dishes that make them famous. With over 500 recipes from the traditional to the modern this monumental and definitive cookbook will become an instant classic.
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Regular print
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by
Eco, Umberto.
Call Number
FIC ECO
Publication Date
2003 2002
Summary
An extraordinary epic, brilliantly-imagined, new novel from a world-class writer and author of The Name of the Rose. Discover the Middle Ages with Baudolino - a wondrous, dazzling, beguiling tale of history, myth and invention. It is 1204, and Constantinople is being sacked and burned by the knights of the fourth Crusade. Amid the carnage and confusion Baudolino saves a Byzantine historian and high court official from certain death at the hands of the crusading warriors, and proceeds to tell his own fantastical story.
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Regular print
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by
Grossi, Guy, 1965-, author.
Call Number
641.5945 GRO
Publication Date
2013
Summary
Join Guy Grossi as he travels around the gastronomic paradise that is Italy, tasting the best of Italian food and meeting the passionate artisans who produce it.
Format:
Regular print
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0.0761
by
Norman, Russell, author.
Call Number
641.5945311 NOR
Publication Date
2018
Summary
A new cookbook from the author of POLPO: a collection of easy seasonal Italian recipes with stunning photographs Russell Norman returns to Venice - the city that inspired POLPO - to immerse himself in the authentic flavours of the Veneto and the culinary traditions of the city. His rustic kitchen - in the residential quarter of the city where washing hangs across the narrow streets and neighbours don't bother to lock their doors - provides the perfect backdrop for this adventure, and for the 130 lip-smacking, easy Italian family recipes showcasing the simple but exquisite flavours of Venice. The book also affords us a rare and intimate glimpse into the life of the city, its hidden architectural gems, its secret places, the embedded history, the colour and vitality of daily life, and the food merchants and growers who make Venice so surprisingly vibrant. 'Russell Norman is among the brightest stars of the British food scene ... In Venice, he returns to the recipes of that most inspirational Italian city.
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Regular print
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by
Carluccio, Antonio.
Call Number
641.5945 22
Publication Date
2011
Summary
Over 30 years ago Antonio Carluccio and Gennaro Contaldo separately left their native Italy for Britain where, in time, they met, worked together and established themselves as leading authorities on Italian cooking.
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Regular print
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by
Lavenia, Veronica, 1972-, author.
Call Number
641.840945 LAV
Publication Date
2015
Summary
It's hard to imagine Italian food without bread included. In Italy, bread is a staple food, and forms the basis of the Mediterranean diet that is never missing from the table.
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Regular print
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by
Percuoco, Armando
Call Number
641.594573 PER
Publication Date
2009
Summary
"Italian food is the most accessible, generous and participatory cooking style in the world. Even an absolute beginner can produce meals that are satisfying and impressive. In Buon Ricordo, Armando Percuoco removes the mystique from restaurant food to make you feel as comfortable in your kitchen as he feels in the kitchen of Buon Ricordo. He shows you how to cook great Italian food in many different ways, and teaches you how different techniques can bring out different qualities in them."--Provided by publisher.
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Regular print
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by
Ciano, Luca, (Chef), author.
Call Number
641.5945 CIA
Publication Date
2016
Summary
"Italian cuisine is all about exploring the seasonal delights of the different regions, each offering their own culinary specialties. International chef, Luca Ciano, has brought together the freshest, in-season produce to create signature Italian dishes that indulge the sensations. Light meals with tomato and basil for those hot summer days, heart-warming, classic Italian dishes using fennel and olives in winter, the tastes of mushrooms and chestnuts in autumn, and the freshness of asparagus and artichokes in spring be inspired by the recipes with these and many other seasonal ingredients that will bring a fresh excitement to your cooking. From field to plate, discover seasonal cooking with fruits, vegetables, meat and fish when in season and at their best in Luca s Seasonal Journey. Buon appetito!"--Back cover.
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11.
by
Randall, Theo, 1967-, author.
Call Number
641.5945 RAN
Publication Date
2015
Summary
Theo Randall loves Italian food. As head chef at the iconic River Cafe he won a Michelin star for his Italian menus and his restaurant Theo Randall at the InterContinental is consistently voted on of the best Italians in the UK. In his new book, Theo wants to show you how to make his favourite Italian dishes at home - the food he cooks and eats when he's not working at his restaurant. Theo focuses on what he loves best - a few top quality ingredients making perfectly balanced flavour combination - and offers over 100 recipes with simple methods that work in a home kitchen. For Theo, food is a pleasure to be shared with friends and family and cooking should be relaxing, enjoyable. With this in mind, Theo's recipes take from just 15 minutes to make from scratch so you can pick a dish depending on the time you have, then spend more time eating, enjoying and sharing the food you've prepared. Chapters are split by meal times with an emphasis on simplicity, with big and small sharing plates and lots of one-pots on offer. There are speedy starters, mains and puddings but Theo shows you how to make Italian staples from scratch too. So, when you do have time and want to make your own pastry or bake your own pizza, you have the best recipes to hand. Fresh and innovative, Theo's approach means you can relax at mealtimes while enjoying delicious food every day of the week.
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by
De Laurentiis, Giada.
Call Number
641.5945 DE
Publication Date
2006 2005
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