Cristina's of Sun Valley Con Gusto! [electronic resource].

ISBN:

9781423631903

Title:

Author:

Cook, Cristina.

Personal Author:

Cook, Cristina.

Publication Information:

Newburyport : Gibbs Smith, 2013.

Physical Description:

1 online resource (234 p.)

General Note:

Description based upon print version of record.

Contents:

Foreword; Ciao Amore; Antipasti; Marinated Artichoke Hearts; Prosciutto Cones; Poached Pears; Tuscan Liver Crostini; Goat Cheese with Cassis Onions; Crackerbread; Salmon Cakes; Green Goddess Dressing; Grilled Pizza with Pears, Pecorino & Walnuts; Pizza Skins; Wheat Gluten-Free Pizza Skins; Bruschetta of Strawberries & Tomatoes; Salads; Spinach, Artichoke & Roasted Beet Salad; Ketchy Salad; Pears & Grapes with Sottocenere al Tartufo; Classic Macaroni Salad; Insalatina Tiepida; Three-Color Salad; Wilted Escarole, Chicken & Charred Tomato Salad; Quinoa Salad; Soups & Stews

Chicken With Kale & ChickpeasLobster Bisque; Green Vegetable Soup; Italian Sausage-Barley Soup; Tomato-Artichoke Soup; Beef Stew; Chicken & Wild Rice Soup; Wedding Soup with Meatballs; Gazpacho; White Bean Chili; Spezzatino of Beef & Kale; Panini; Panino alla Mortadella di Bologna; Muffoletta; Elk Burger; Egg Salad Tramezzino; Chicken Milanese; Wheat Gluten-Free Ciabatta; Vegetable Burger; Grilled Cheese with Roasted Peppers; Pasta; Ziti with Cauliflower; Angel Hair with Prosciutto Cotto & Figs; Strozzapreti with Sausage & Walnuts; Naked Ravioli with Sage Butter; Bavettine alla Carrettiera

Lasagna with Radicchio di Treviso & Taleggio SauceFusilli with Smoked Trout; Cacio e Pepe; Campanelle with Broccoli & Chili Oil; Rigatoni with Beef Bolognese; Fish, Meat & Vegetables; Black Cod in Salsa Verde; Stuffed Banana Peppers with Passata di Pomidoro; Pork Osso Buco with Porchetta Rub; Veal Scaloppine with Morels; Salmon with Brandy-Citrus Glaze; Butterflied Leg of Lamb with Vodka-Lemon Sauce; Sautéed Spinach, Chard & Kale; Brussels Sprouts with Pancetta; Roasted Sweet Potatoes; Eggplant Parmesan; Idaho Steak Fries; Desserts; Torta della Nonna; Chocolate Tartufo

Double Chocolate BrowniesWheat Gluten-Free Brownies; Coconut Cream Pie; Granita al Caffè; Creamy Cheesecake; Blueberry Cobbler; Sbrisiolona; Candied Orange Peels Dipped in Chocolate; Honeycomb; Limoncello Spritzer; Chocolate-Raspberry Tart; Chocolate Thingy; Breakfast; Pumpkin-Cranberry Muffins; Frittata with Potatoes & Onions; Orange-Cinnamon French Toast with Devon Cream & Amarene; Orange-Cinnamon Bread; Mr. C's Eggs; Breakfast Pizza; Crunchy Granola; Belgian Waffles with Panna Cotta & Macerated Strawberries; Metric Conversion Chart

Subject Term:

Cookery.

Cooking, Italian.

Cristina's Restaurant.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2013

Publication Information:

Newburyport : Gibbs Smith, 2013.

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

Cristina's Restaurant is a charming European-style bistro nestled in the mountains of Sun Valley. A favorite of locals and tourists alike, Cristina's serves up its exquisite fare to celebrities, politicians, CEOs, and cosmopolitan travelers who have made Sun Valley their personal retreat. Influenced by rural Tuscany where Cristina grew up, the food is elegant, unpretentious, impeccably presented, and seasonally fresh.

Author Notes

Cristina Ceccatelli Cook grew up in Italy on her family's estate in Tuscany. She is the founder and owner of Cristina's Restaurant in SunValley, which she opened in 1993. She is also the author of the cookbook Cristina's of Sun Valley.Kirsten Shultz is an award-winning photographer whose editorial work has been internationally published. She is based in the Sun Valley area, where she lives with her husband and daughter.

Excerpts

prosciutto cones serves 6 6 slices prosciutto 4 ounces young watercress 4 ounces pecorino toscano, cut in matchsticks freshly cracked black pepper Place prosciutto slices on a cutting board. Arrange watercress and cheese matchsticks on top, and roll prosciutto into the shape of a cone so the watercress and cheese stick out the top. Lightly coat a serving plate with mustard-chive vinaigrette. Arrange prosciutto cones seam side down on top. Drizzle with a little more vinaigrette, add freshly cracked pepper and serve. mustard-chive vinaigrette makes about 1/2 cup 6 chives, minced 1 teaspoon crushed mustard seeds juice of 1/2 lemon1/4 cup extra virgin olive oil pinch of salt Whisk together chives, mustard seeds, and lemon juice in a small mixing bowl. Slowly add olive oil and whisk until mixture reaches a creamy consistency. Whisk in salt and adjust to taste. Excerpted from Cristina's of Sun Valley Con Gusto! by Cristina Ceccatelli Cook All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.