por
Grossi, Guy, 1965-, author.
Signatura topográfica preferida
641.5945 GRO
Fecha de publicación
2018
Resumen
The Cellar Bar, a Melbourne institution since the 1950s, has always been synonymous with Italian dining. The place where many had their first mouthful of spaghetti bolognese, it's long been the meeting point for Melbourne society and one of the reasons dining out has woven itself into the fabric of this wonderful city. The Cellar Bar is a place that is always the same in the best kind of way. It's a place where you can go for a comforting favourite dish or something new. You can go anytime, eat anything. There are no rules and everybody is welcome. The produce is always the best, made with love by some of the city's finest chefs. Its dark, warm and burnished interior is cosy and relaxed. As Guy says, 'The aim of the food is not to just have you leave feeling full, but it's also to have you feel fulfilled.' Now you can take this feeling home and nourish your friends and family with 80 simple, delicious, authentic Italian recipes.
Formato:
Libros
Relevancia:
0.0680
por
Rogers, Ruth, author.
Signatura topográfica preferida
641.5945 ROG
Fecha de publicación
2017
Resumen
Simple, modern, Italian cooking from one of the world's most iconic restaurants on its 30th birthday. This bold and beautiful cookbook shares over 120 simple, modern Italian recipes - revisiting favourites from the first iconic River Cafe blue book, updated for home cooks today, and introducing 30 new recipes, with new tips and anecdotes from Ruth Rogers. Written by Ruth and head chefs Sian Wyn Owen and Joseph Trivelli, with new photography by Matthew Donaldson and Jean Pigozzi, River Cafe 30 is peppered throughout with previously unseen archive material, exclusive bespoke menu artworks from friends of the restaurant and is finished with sprayed page edges in the River Cafe's trademark pink. A must-have for all food lovers.
Formato:
Libros
Relevancia:
0.0772
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por
Serato, Bruno.
Signatura topográfica preferida
641.5092
Fecha de publicación
2017
Formato:
Recursos electrónicos
Relevancia:
49103.9766
por
Carafoli, John F.
Signatura topográfica preferida
641.59450000000004
Fecha de publicación
2016
Resumen
Explore the Italian enclaves in New England and the evolution of Italian-American cuisine. through profiles of the people, places, and communities alongside interviews with local chefs, pizzeria owners, butchers, and specialty shops purveyors. Part historical record, part travelogue, part cookbook, Great Italian American Food in New England is fascinating glimpse into this rich heritage and features more than 50 classic recipes.
Formato:
Recursos electrónicos
Relevancia:
0.0495
por
Ciano, Luca, (Chef), author.
Signatura topográfica preferida
641.5945 CIA
Fecha de publicación
2016
Resumen
"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.
Formato:
Letra normal
Relevancia:
0.0643
por
Mazzei, Francesco, author.
Signatura topográfica preferida
641.5945 MAZ
Fecha de publicación
2015
Resumen
Francesco Mazzei hails from Calabria - the toe on Italy's boot and the region noted for producing n'duja (a spicy, spreadable pork sausage). Like n'duja, Mazzei has come to prominence in the last few years impressing fellow chefs, bloggers and critics alike. From making ice cream at his uncle's gelateria at the age of nine to working at London's prestigious Dorchester Hotel and on the pastry sections at Hakkasan and Yautcha, Mazzei has led a varied career that has straddled Rome, Edinburgh, London, Bangkok (where he opened an Italian restaurant at the Royal Sporting Club) and Calabria. He opened L'Anima in 2008, which became one of the leading lights of London's collection of Italian restaurants. Signature dishes at L'Anima - such as Charcoal scallops with n'duja and salsa verde and Spit roast leg of lamb with cannellini beans and black cabbage - offer prime examples of a style that marries rustic Calabrian flavours with Modern European precision. His next project opens in Autumn 2015 with the relaunch of Sartoria in Mayfair. This, his first book, is a straightforward '80 terrific southern Italian recipes' with an introduction to the food of Southern Italy.
Formato:
Libros
Relevancia:
0.0680
7.
por
Randall, Theo, 1967-, author.
Signatura topográfica preferida
641.5945 RAN
Fecha de publicación
2015
Resumen
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.
Formato:
Letra normal
Relevancia:
47542.6211
por
Ticer, Andrew, author
Signatura topográfica preferida
641.5975 TIC
Fecha de publicación
2013
Resumen
"Andrew Ticer and Michael Hudman each grew up in extended Italian families in Memphis, Tennessee. Food played a central role in both of their young lives, sparking in them both a passion for cooking and a joint career path. In this, their debut cookbook, these friends, chefs, and restaurateurs present a culmination of their lifelong obsessions, blending traditional southern ingredients with classic Italian techniques for a truly unique style of cooking. Through 100 recipes and dozens of full-color photographs, Andrew and Michael share their unique culinary point of view with the home cook, translating the most popular recipes from their two Memphis restaurants, Andrew Michael Italian Kitchen and Hog & Hominy, into dishes you can make in your own kitchen."--From publisher description.
Formato:
Libros
Relevancia:
0.0772
por
Grimes, Lulu.
Signatura topográfica preferida
641.5945 ITA
Fecha de publicación
2010
Resumen
Explores the influences of geography, climate, culture and tradition that have shaped some of the world's most popular cuisines. This title takes the reader into the behind-the-scenes world of growers, artisans and chefs, revealing how their passion for their work helps maintain and re-interpret the traditions and flavours of a nation's cuisine.
Formato:
Libros
Relevancia:
0.1021
Signatura topográfica preferida
641.5945 ITA
Fecha de publicación
2009
Resumen
NATIONAL & REGIONAL CUISINE. Italian cuisine automatically conjures up the vision of a multitude of dishes, each one completely different from the others. Every regional cuisine has its unique characteristics. Most regional dishes were influenced by historical circumstances, by climate and by Italy's geographical configuration. This volume, created in close collaboration with the Academia Barilla (founded to defend, protect and disseminate typical and authentic Italian gastronomic products), serves all who are eager to learn the secrets of genuine Italian cuisine; the dishes recognised at regional specialities. To explain the nature-based and cultural origins of regional foods, Academia Barilla selected 30 of the finest Italian chefs.
Formato:
Libros
Relevancia:
40508.3164
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