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Abstract: "A Modo Mio" è la raccolta di alcune ricette sperimentate al "Milion" dallo chef Silvano Bernardi. Sono ricette sparse: non per imbastire un pranzo o una cena ma per fare assaggiare agli amici quegli "stuzzichini" che facevano l'attrazione del "banco del Milion". E non così pedantemente dettagliate come se uscissero da una scuola di cucina, ma rivolte a chi, amante della cucina, già sa muoversi in essa.

Abstract: "Originally published as 'The Art of Charcuterie', this remains the only book that tells you how to make at home all those enticing (and expensive) delights that have heretofore been the exclusive province of charcuteries (the elegant food shops that deal in 'char', meat, that has been 'cuit', cooked). From picnic pâtés to game terrines, from country sausages to chorizos and boudins blancs, from creamy rillettes to studded galantines, from home-cured ham to pressed salt pork, here are ...; [Read more...] "Originally published as 'The Art of Charcuterie', this remains the only book that tells you how to make at home all those enticing (and expensive) delights that have heretofore been the exclusive province of charcuteries (the elegant food shops that deal in 'char', meat, that has been 'cuit', cooked). From picnic pâtés to game terrines, from country sausages to chorizos and boudins blancs, from creamy rillettes to studded galantines, from home-cured ham to pressed salt pork, here are scores of detailed recipes for turning all the various parts of pork into good, naturally preserved products as well as fabulous creations fit for a king."

Abstract: Italy is a land of appetite, where life is embraced with passion, and food prepared with generosity and joy. But the cuisine is hard to define, as each region has its own rich culinary traditions - and so deep is the belief of locals that their food is the best, that often Italy's finest dishes are unknown from one place to the next.

Jacob Kenedy, a self-avowed culinary magpie, travelled the length and breadth of the country over the course of a year, gathering up his favourite reci ...; [Read more...] Italy is a land of appetite, where life is embraced with passion, and food prepared with generosity and joy. But the cuisine is hard to define, as each region has its own rich culinary traditions - and so deep is the belief of locals that their food is the best, that often Italy's finest dishes are unknown from one place to the next.

Jacob Kenedy, a self-avowed culinary magpie, travelled the length and breadth of the country over the course of a year, gathering up his favourite recipes - many of them obscure, some bizarre, all utterly delicious. Like the menu at Bocca di Lupo, Jacob's award-winning London restaurant, this book is a thrilling, exotic journey through the true flavours of Italy: the hearty risotti of the north, the exquisite shellfish of the Veneto, the earthy sausages of Bologna, the fried street food of Rome, the baroque desserts of Naples and the Arab-influenced sweets of Sicily.

The recipes in Bocca are a revelation, a portal to a side of Italy that is gritty, glamorous, seedy and mysterious. Be warned, this is a cookbook with teeth.

Abstract: Quando abbiamo deciso di realizzare quest'opera tutto è stato molto chiaro fin da subito. Volevamo che fosse disponibile un qualcosa che veramente mancava a Montalcino. Una pubblicazione dove tutti, ma proprio tutti i produttori avessero visibilità. Un libro che permettesse agli operatori, alla stampa, agli appassionati e comunque a coloro che vogliono notizie sui produttori, di poter facilmente accedere ad un archivio chiaro e semplice, corredato da immagini dei viticoltori e delle az ...; [Read more...] Quando abbiamo deciso di realizzare quest'opera tutto è stato molto chiaro fin da subito. Volevamo che fosse disponibile un qualcosa che veramente mancava a Montalcino. Una pubblicazione dove tutti, ma proprio tutti i produttori avessero visibilità. Un libro che permettesse agli operatori, alla stampa, agli appassionati e comunque a coloro che vogliono notizie sui produttori, di poter facilmente accedere ad un archivio chiaro e semplice, corredato da immagini dei viticoltori e delle aziende

Abstract: It can be a complex business navigating your way round the wine names, regions, wineries, winemakers and grape varieties you need to know in order to find your top-notch Italian wines. This guide presents a selection of 200 Italian wines, from everyday drinking wines to the stellar heights of world-class competitors, conveniently organized alphabetically within each wine region. In-depth profiles of each explain how the wine is made, who makes it, what it tastes like, how to serve it, ...; [Read more...] It can be a complex business navigating your way round the wine names, regions, wineries, winemakers and grape varieties you need to know in order to find your top-notch Italian wines. This guide presents a selection of 200 Italian wines, from everyday drinking wines to the stellar heights of world-class competitors, conveniently organized alphabetically within each wine region. In-depth profiles of each explain how the wine is made, who makes it, what it tastes like, how to serve it, what to serve it with and how to know when it is ready to drink. Also featured is an introductory section describing the techniques of wine-growing and winemaking in Italy and how these are used to influence the finished product.

Abstract: Reality and imagination, fantasy and poetry, nature and myth, these are the incommensurable resources of Campi Flegrei, the "fiey fields" to the ancient Greeks. The suggestion of the Flegrean land, its incomparable beauty, the testimony to an ancient civilisation lost in myth, have inspired poets andwriters since antiquity, from Homer to Virgil, Horace, Dante, Petrarch, Boccaccio...

Abstract: Naples, in the shadow of Mount Vesuvius, is a vibrant, passionate city with food to match. It is famed as the birthplace of the original wood-fired pizza. Its food traditions also embrace a wealth of seafood recipes, countless vegetable and pasta dishes, as well as sinful desserts. The Napoletana cuisine makes maximum use of fruit and vegetables grown on the rich volcanic soil, mono-cultivar olive oils, and creamy buffalo mozzarella. Cucina Napoletana includes an extensive selection of ...; [Read more...] Naples, in the shadow of Mount Vesuvius, is a vibrant, passionate city with food to match. It is famed as the birthplace of the original wood-fired pizza. Its food traditions also embrace a wealth of seafood recipes, countless vegetable and pasta dishes, as well as sinful desserts. The Napoletana cuisine makes maximum use of fruit and vegetables grown on the rich volcanic soil, mono-cultivar olive oils, and creamy buffalo mozzarella. Cucina Napoletana includes an extensive selection of the best of the region’s classic and innovative recipes, with additional features on key ingredients, the part they play in Naples cuisine, and how they are produced. Local chef Arturo Iengo presents the best of Campanian cuisine: uncomplicated recipes that are as perfect for everyday meals as they are for entertaining. And with its stunning photographs taken in and around the city, Cucina Napoletana is as visually appetizing as the cuisine of this captivating city.

Abstract: What is the difference between cappuccino and cafe-latte? What is an appoggiacoltello? How much is q.b.?

To find out the answers, look no further than Dictionary of Italian Cuisine, the first comprehensive Italian-English dictionary of Italian food terminolgy. This handy reference tool provides authoritative Italian terms and English definitions for everything you'll find in Italian cookbooks and menus. Entries cover Italian foods and ingredients, cooking utencils and techniques, me ...; [Read more...] What is the difference between cappuccino and cafe-latte? What is an appoggiacoltello? How much is q.b.?

To find out the answers, look no further than Dictionary of Italian Cuisine, the first comprehensive Italian-English dictionary of Italian food terminolgy. This handy reference tool provides authoritative Italian terms and English definitions for everything you'll find in Italian cookbooks and menus. Entries cover Italian foods and ingredients, cooking utencils and techniques, menu and wine terms, adjectives commonly found in Italian recipes, Italian place names, and dishes from each of Italy's twenty regions.

Abstract: Felicia nasce nel 2009 in Italia a Gravina in Puglia. Marchio di Andriani SpA Società Benefit ne interpreta i valori portando a tavola un’esperienza improntata al benessere, al gusto e all’equilibrio. Realizzata con materie prime biologiche e naturalmente senza glutine come il grano saraceno, il riso integrale, l'avena, i ceci, le lenticchie, i piselli e i fagioli. In questo ricettario propone le ricette degli chef che si fanno portavoce dei valori del suo marchio.

Abstract: Dazzling combinations of colorful, earthy vegetables. Comforting soups with beans, grains, and fragrant herbs. Simple seafood dishes prepared with fish and shellfish straight from the sea. Pasta adorned with fresh, flavorful sauces. Food that embraces the humble abundance of Puglia, from olive groves, wheatfields, vineyards, gardens, and the blue waters of the Adriatic and Ionian Seas. In this first-ever cookbook devoted to the foods of this bountiful region, located at the heel o ...; [Read more...] Dazzling combinations of colorful, earthy vegetables. Comforting soups with beans, grains, and fragrant herbs. Simple seafood dishes prepared with fish and shellfish straight from the sea. Pasta adorned with fresh, flavorful sauces. Food that embraces the humble abundance of Puglia, from olive groves, wheatfields, vineyards, gardens, and the blue waters of the Adriatic and Ionian Seas. In this first-ever cookbook devoted to the foods of this bountiful region, located at the heel of the Italian boot, Nancy Harmon Jenkins combines her masterful knowledge of the Mediterranean with the recipes and traditions of Pugliese home cooks.

Featuring more than 100 recipes, for every course from the antipasti to dessert, Flavors of Puglia introduces American home cooks to the aromas and flavors of the cuisine of Puglia. Taking a culinary tour of this remarkable region, Jenkins offers recipes for classic Pugliese dishes including tiedda, a casserole made with mussels, potatoes, tomatoes, and zucchini; and orecchiette, Puglia's famous ear-shaped pasta, tossed with pungent broccoli rabe and dressed with a sprightly mix of oil, garlic, and red pepper. Other recipes include panzerotti, deep-fried tarts filled with onion-olive stuffing or a spicy pork filling; stewed black olives served with chunks of country-style bread for sopping up herb-scented olive oil; calzone, a two-crusted pizza with olives, leeks, and a hint of anchovy; and fresh fish and shellfish served on their own, in casseroles, or seafood stews.

Jenkins offers graceful descriptions of Puglia's landscape and introduces readers to local fishermen, bakers, pastamakers, olive oil producers, and winemakers who produce the best food the region has to offer. A detailed section for travelers offers restaurant and hotel suggestions and provides a list of dishes and food products that are specialties of the region. A resource guide and extensive notes on choosing ingredients round out this splendid cookbook, which will win readers over to this charming and, as yet, undiscovered region of Italy.