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Cookbook-Master Italian Cuisine with 1000 Authentic Recipes by Michele Scicolone

US $12,00
CircaEUR 10,49
o Proposta d'acquisto
Condizione:
Nuovo
Non lasciartelo sfuggire. 1 persona osserva questo oggetto.
Spedizione:
US $6,13 (circa EUR 5,36) USPS Media MailTM.
Oggetto che si trova a: San Antonio, Texas, Stati Uniti
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Consegna prevista tra il sab 7 giu e il ven 13 giu a 94104
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Numero oggetto eBay:235882734448

Specifiche dell'oggetto

Condizione
Nuovo: Libro nuovo, intatto e non letto, in perfette condizioni, senza pagine mancanti o ...
Type
Recipe Book
Original Language
English
Intended Audience
Ages 9-12, Young Adults, Adults
Country/Region of Manufacture
United States
Edition
First Edition
ISBN
9780764566769

Informazioni su questo prodotto

Product Identifiers

Publisher
Houghton Mifflin Harcourt Publishing Company
ISBN-10
0764566768
ISBN-13
9780764566769
eBay Product ID (ePID)
30520049

Product Key Features

Book Title
1000 Italian Recipes
Number of Pages
672 Pages
Language
English
Topic
Regional & Ethnic / Italian
Publication Year
2004
Illustrator
Yes
Genre
Cooking
Author
Michele Scicolone
Book Series
1000 Recipes Ser.
Format
Hardcover

Dimensions

Item Height
1.9 in
Item Weight
46.6 Oz
Item Length
9.1 in
Item Width
7.4 in

Additional Product Features

Intended Audience
Trade
LCCN
2004-003674
Dewey Edition
22
Series Volume Number
25
Dewey Decimal
641.5945
Table Of Content
Acknowledgments. Introduction. The Italian Pantry. Kitchen Equipment. Menus. Antipasti. Cheese Antipasti. Vegetable Antipasti. Egg Antipasti. Meat Antipasti. Seafood Antipasti. Dips and Spreads. Bruschetta and Crostini. Fried Antipasti. Salads. Green Salads. Tomato Salads. Vegetable Salads. Salads with Fruit. Fish Salads. Dressings. Soups. Broths. Bean, Grain, and Legume Soups. Vegetable Soups. Egg Soups. Meat and Fish Soups. Sauces. Tomato Sauces. Meat Sauces (Ragù). Other Pasta Sauces. Sauces for Meat and Fish. Pasta. Dried Pasta with Vegetables. Dried Pasta with Tomatoes. Dried Pasta with Cheese and Eggs. Dried Pasta with Meat. Dried Pasta with Seafood. Fresh Pasta. Lasagne. Stuffed Fresh Pasta. Fresh Gnocchi. Other Fresh Pasta. Rice, Cornmeal, and Other Grains. Rice. Cornmeal. Farro and Barley. Eggs. Fried, Poached, and Baked Eggs. Scrambled Eggs. Frittatas. Fish and Shellfish. Fillets and Steaks. Whole Fish. Salted and Dried Fish. Shrimp, Lobster, and Scallops. Clams and Mussels. Calamari, Octopus, and Conch. Mixed Seafood. Poultry. Chicken Cutlets (Scaloppine). Chicken Parts. Whole Chicken and Capon. Turkey, Duck, and Quail. Meat. Steaks. Beef Stews and Braises. Meatballs and Ground Beef Dishes. Beef Roasts. Veal Cutlets (Scaloppine). Veal Chops. Veal Stews. Veal Shanks. Veal Roasts. Other Veal Dishes. Pork Sausages. Pork Ribs and Chops. Pork Tenderloins and Roasts. Lamb Chops. Lamb Stews and Braises. Rabbit. Vegetables. Artichokes. Asparagus. Beans. Broccoli, Broccoli Rabe, and Cauliflower. Brussels Sprouts and Cabbage. Cardoons. Carrots. Eggplant. Fennel. Green and Wax Beans. Leafy Greens. Mushrooms. Onions. Peas. Peppers. Potatoes. Tomatoes. Zucchini and Winter Squash. Mixed Vegetables. Breads, Pizzas, Savory Pies, and Sandwiches. Breads. Flatbreads and Breadsticks. Pizzas and Turnovers. Savory Pies. Italian Sandwiches (Panini). Fruit, Ice Cream, and Spoon Desserts. Fruit Desserts. Spoon Desserts. Italian Ices. Ice Cream (Gelato). Dessert Sauces. Cookies, Cakes, Tarts, and Pastries. Basic Cookies. Chocolate Cookies. Nut Cookies. Plain Cakes. Cakes with Fruit. Cakes with Ricotta. Chocolate Cakes. Cakes with Dried Fruit and Nuts. Bread Puddings. Tarts. Pastries. Italian Wines. Glossary. Sources. Bibliography. Index. About the Author.
Synopsis
In 1,000 Italian Recipes, Michele Scicolone offers an authoritative and engaging tribute to Italian food, one of the world's most popular cuisines. Readers will be able to explore the delights of Italian food traditions through recipes for antipasti, soups, salads, and pastas, as well as meat, poultry, fish, and vegetable dishes-and, of course, desserts., It's Like Getting 5 Cookbooks in 1 179 Pastas and Sauces 241 Meat, Poultry, and Fish Entrees 158 Vegetable Dishes 179 Desserts And Much More! CELEBRATE ITALIAN COOKING with this authoritative and engaging tribute. Author Michele Scicolone offers simple recipes for delicious classics such as lasagne, minestrone, chicken cutlets, and gelato, plus many more of your favorites; a wealth of modern dishes, such as grilled scallop salad; and a traveler's odyssey of regional specialties from the northern hills of Piedmont to the sun-drenched islands of Sicily and Sardinia. Whether giving expert advice on making a frittata or risotto, selecting Italian ingredients, or pairing Italian wines with food, Scicolone enlivens each page with rich details of Italian food traditions. This book is a treasury to turn to for any occasion.Praise for 1,000 Italian Recipes "Michele Scicolone has written the best all-encompassing Italian cookbook to hit the shelves in years. Her recipes are accessible and beautifully written, and the result is a masterpiece of traditional and nontraditional Italian cookery. This tome is pure inspiration." -Mario Batali, Chef/Owner of Babbo, Lupa, Esca, Otto, and Casa Mono (New York), and host of Food Network's Molto Mario"The broad range of recipes and wealth of information on Italian food found in 1,000 Italian Recipes confirms why Michele Scicolone was the only chef we would go to when we wanted to do our Sopranos Family Cookbook." -David Chase, Creator/Executive Producer,The Sopranos"A must-have for any serious Italian cook." -Lidia Matticchio Bastianich, Chef, Restaurateur, Cookbook Author, and Host of PBS's Lidia's Italian-American Kitchen, Celebrate Italian cooking with this authoritative and engaging tribute Author Michele Scicolone offers simple recipes for delicious classics such as lasagne, minestrone, chicken cutlets, and gelato, plus many more of your favorites; a wealth of modern dishes, such as grilled scallop salad; and a traveler's odyssey of regional specialties from the northern hills of Piedmont to the sun-drenched islands of Sicily and Sardinia. Whether giving expert advice on making a frittata or risotto, selecting Italian ingredients, or pairing Italian wines with food, Scicolone enlivens each page with rich details of Italian food traditions. This book is a treasury to turn to for any occasion.
LC Classification Number
TX723.S3655 2004

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