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Friuli Food and Wine

Friuli Food and Wine

Author : Bobby Stuckey,Lachlan Mackinnon-Patterson,Meredith Erickson
Publisher : Unknown
Release : 2020
Category : Cooking, Italian
ISBN : 9780399580611

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Book Friuli Food and Wine Description/Summary:

"An eye-opening exploration of a unique region of Italy that bridges the Alps and the Adriatic Sea, featuring eighty recipes and wine pairings from a master sommelier and James Beard Award-winning chef. Bordered by Austria, Slovenia, and the Adriatic Sea, the northeastern Italian region of Friuli Venezia Giulia is an area of immense cultural blending, geographical diversity, and idyllic beauty. This tiny sliver of land is home to one of the most refined food and wine cultures in the world and yet remains off the grid. The unique cuisine of Friuli is what inspires the menu at Frasca, a James Beard Award-winning restaurant in Boulder, CO, helmed by master sommelier Bobby Stuckey and chef Lachlan Mackinnon-Patterson. Meaning "branch" or "bough", the word frasca refers to the Friulian tradition of hanging a branch outside the family farm as a sign that you had new wine to sell. Frasca celebrates this practice and the wine and cuisine of Friuli through 80 recipes and wine pairings. Dishes such as Gnocchi with Quail Ragu and Thyme, Branzino Crudo with Herbs, and Friulano Bean Soup with Braised Pork Shoulder are organized by The Land, The Sea, and The Mountains, while profiles of local winemakers and wines, including Tocai, Ribolla Gialla, Malvasia Istriana, and Verduzzo, open up new pairing possibilities. Showcasing the best Friulian wines you can buy outside of Italy as well as restaurant and winery recommendations, this beautifully photographed cookbook, wine guide, and travelogue brings the delicious secrets of this untouched part of Italy into your home kitchen"--

Friuli Food and Wine

Friuli Food and Wine

Author : Bobby Stuckey,Lachlan Mackinnon-Patterson,Meredith Erickson
Publisher : Ten Speed Press
Release : 2020-07-07
Category : Cooking
ISBN : 9780399580628

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Book Friuli Food and Wine Description/Summary:

An eye-opening exploration of a unique region of Italy that bridges the Alps and the Adriatic Sea, featuring 80 recipes and wine pairings from a master sommelier and James Beard Award-winning chef. “An exhilarating journey, no passport required.”—Thomas Keller, chef/proprietor, The French Laundry Bordered by Austria, Slovenia, and the Adriatic Sea, the northeastern Italian region of Friuli Venezia Giulia is an area of immense cultural blending, geographical diversity, and idyllic beauty. This tiny sliver of land is home to one of the most refined food and wine cultures in the world and yet remains off the grid. The unique cuisine of Friuli is what inspires the menu at Frasca, a James Beard Award-winning restaurant in Boulder, Colorado, helmed by master sommelier Bobby Stuckey and chef Lachlan Mackinnon-Patterson. Meaning “branch” or “bough,” the word frasca refers to the Friulian tradition of hanging a branch outside the family farm as a sign that new wine was available for sale. Friuli Food and Wine celebrates this practice and the wine and cuisine of the Friulian region through eighty recipes and wine pairings. Dishes such as Wild Mushroom and Montasio Fonduta, Chicken Marcundela with Cherry Mostarda and Potato Puree, Squash Gnocchi with Smoked Ricotta Sauce, and Whole Branzino in a Salt Crust are organized by Land, Sea, and Mountains, while profiles of local winemakers and wines, including Tocai, Ribolla Gialla, Malvasia Istriana, and Verduzzo, open up new pairing possibilities. Showcasing the best Friulian wines you can buy outside of Italy as well as restaurant and winery recommendations, this beautifully photographed cookbook, wine guide, and travelogue brings the delicious secrets of this untouched part of Italy into your home kitchen.

Flavors of Friuli

Flavors of Friuli

Author : Elisabeth Antoine Crawford
Publisher : Equilibrio
Release : 2010-08
Category : Cooking
ISBN : 0970371616

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Book Flavors of Friuli Description/Summary:

Plump gnocchi stuffed with juicy plums and then tossed in browned butter, sugar, and cinnamon? How about pasta filled with dried figs and ricotta, or even chocolate and walnuts? Yes, Italian food is more than just spaghetti, and tiny Friuli–Venezia Giulia—hidden from tourist mobs in Italy’s northeast corner—boasts one of the country’s most distinctive regional cuisines. With influences from Austria, Hungary, and Slovenia, the Friulian people cleverly merge humble, local ingredients with exotic spices from foreign lands, resulting in a cuisine that, while often surprising in its blend of sweet and savory flavors, never ceases to delight the palate. In Flavors of Friuli, Elisabeth Antoine Crawford has compiled eighty of Friuli’s traditional recipes—including frico (Montasio cheese crisps) and gubana (dried fruit and nut spiral cake)—and presents them with clear instructions that any home cook can easily follow.

Regional Foods of Northern Italy

Regional Foods of Northern Italy

Author : Marlena De Blasi
Publisher : Prima Pub
Release : 2003-06-01
Category : Cooking
ISBN : 0761512314

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Book Regional Foods of Northern Italy Description/Summary:

A collection of nearly two hundred recipes offers a wide range of traditional dishes from the ten regions of northern Italy

Romancing the Vine

Romancing the Vine

Author : Alan Tardi
Publisher : St. Martin's Press
Release : 2013-12-17
Category : Biography & Autobiography
ISBN : 9781466860315

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Book Romancing the Vine Description/Summary:

In Romancing the Vine, Alan Tardi, former owner of Follonico in New York, describes his life in the Piedmonte district of Italy focusing on the cultivation and harvest of the region's celebrated Barolo wine, and including rare local recipes.

Alpine Cooking

Alpine Cooking

Author : Meredith Erickson
Publisher : Unknown
Release : 2019
Category : Cooking
ISBN : 9781607748748

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Book Alpine Cooking Description/Summary:

From the wintry peaks of Chamonix and the picturesque trails of Gstaad to the remote villages of the Gastein Valley, the alpine regions of Europe are all-season wonderlands that offer outdoor adventure alongside hearty cuisine and intriguing characters. In Alpine Cooking, food writer Meredith Erickson travels through the region--by car, on foot, and via funicular--collecting the recipes and stories of the legendary stubes, chalets, and refugios. On the menu is an eclectic mix of mountain dishes- radicchio and speck dumplings, fondue brioche, the best schnitzel recipe, Bombardinos, warming soups, wine cave fonduta, a Chartreuse souffle, and a host of decadent strudels and confections (Salzburger Nockerl, anyone?) served with a bottle of Riesling plucked from the snow bank beside your dining table. Organized by country and including logistical tips, detailed maps, the alpine address book, and narrative interludes discussing alpine art and wine, the Tour de France, high-altitude railways, grand European hotels, and other essential topics, this gorgeous and spectacularly photographed cookbook is a romantic ode to life in the mountains for food lovers, travelers, skiers, hikers, and anyone who feels the pull of the peaks.

Cucina Piemontese

Cucina Piemontese

Author : Maria Grazia Asselle,Brian Yarvin
Publisher : Hippocrene Books
Release : 2005
Category : Cooking
ISBN : 0781811236

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Book Cucina Piemontese Description/Summary:

Cucina Piemontese includes recipes for more than 95 Piemontese dishes, many of them from the author's family in Piedmont. These classic recipes, accompanied by historical and cultural information, as well as a chapter on regional wines, provide an opportunity to explore this fascinating and increasingly renowned cuisine from an insider's perspective. The simple recipes made with readily available ingredients bring the cucina piemontese home.

The Roads to Rome

The Roads to Rome

Author : Jarrett Wrisley,Paolo Vitaletti
Publisher : Clarkson Potter
Release : 2020
Category : Cooking
ISBN : 9781984822321

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Book The Roads to Rome Description/Summary:

"A visually stunning, culturally rich story of discovering Roman cuisine via the trade routes that lead to the great city. Writer and restaurateur Jarrett Wrisley fell in love with the food of Rome when he went there with his chef and business partner, Paolo Vitaletti, ate Paolo's mother's Roman cooking, and decided they would open the most authentic Roman restaurant they could. However, during his stay, he found more questions than answers about what Roman cuisine really was, and realized that the food of Rome was never solely from or of Rome, but the product of the trade routes that came in from neighboring regions of Italy. Thus, The Roads to Rome: a cookbook written and researched in the culinary-anthropology tradition of Fuchsia Dunlop and Claudia Rodin; a beautifully written journey that traces the origins of Rome's most iconic flavors, ingredients, and dishes; a chance to meet the Norcian butchers, Campanian fishermen, and other artisans who feed this city's cuisine; and a journey to see how history and culture come to the plate"--

The New Spanish Table

The New Spanish Table

Author : Anya von Bremzen
Publisher : Workman Publishing
Release : 2005-11-07
Category : Cooking
ISBN : 9780761181590

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Book The New Spanish Table Description/Summary:

Welcome to the world's most exciting foodscape, Spain, with its vibrant marriage of rustic traditions, Mediterranean palate, and endlessly inventive cooks. The New Spanish Table lavishes with sexy tapas —Crisp Potatoes with Spicy Tomato Sauce, Goat Cheese-Stuffed Pequillo Peppers. Heralds a gazpacho revolution—try the luscious, neon pink combination of cherry, tomato, and beet. Turns paella on its head with the dinner party favorite, Toasted Pasta "Paella" with Shrimp. From taberna owners and Michelin-starred chefs, farmers, fishermen, winemakers, and nuns who bake like a dream—in all, 300 glorious recipes, illustrated throughout in dazzling color. ¡Estupendo!

Alpine Cookbook

Alpine Cookbook

Author : Hans Gerlach
Publisher : Penguin
Release : 2015-10-01
Category : Cooking
ISBN : 9781465449153

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Book Alpine Cookbook Description/Summary:

Alpine Cookbook combines original cooking traditions with modern ideas in more than 110 delicious recipes from the Alps. Packed with a mix of traditional culinary treasures and those beyond the classics, Alpine Cookbook includes more than 110 recipes from Bavaria, Austria, and Switzerland, and highlights the variety of dishes this regional cuisine has to offer. It features widely known favorites like potato pancakes and Austrian schnitzel, as well as modern twists on original cooking traditions from the region. From rich and meaty comfort foods to lighter vegetarian dishes, Alpine Cookbook contains a culinary delight for every palate.

Pizza Pilgrims: Recipes from the Backstreets of Italy

Pizza Pilgrims  Recipes from the Backstreets of Italy

Author : Thom Elliot
Publisher : HarperCollins UK
Release : 2013-05-23
Category : Cooking
ISBN : 9780007504312

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Book Pizza Pilgrims: Recipes from the Backstreets of Italy Description/Summary:

Incredible pizzas and authentic Italian recipes from street-foodie brothers who have taken London by storm.

A Lombardian Cookbook

A Lombardian Cookbook

Author : Alessandro Pavoni,Roberta Muir
Publisher : Random House Australia
Release : 2016-06
Category : Cooking
ISBN : 9781921383380

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Book A Lombardian Cookbook Description/Summary:

Lombardian chef Alessandro Pavoni believes that cooking and eating are social events, and he celebrates this each day in his three Sydney restaurants, the two-hatted Ormeggio at the Spit, Chiosco by Ormeggio, and Via Alta in Willoughby, which specialises in the food of Lombardy. In this beautifully illustrated cookbook, Alessandro shares the treasured family recipes of his homeland and youth. Located in the north of Italy, Lombardy boasts a diverse landscape, from snow-covered Italian Alps and lakes, to the plains of the River Po, from where risotto rice hails. This geographic diversity is reflected in the food - cave-aged cheeses and cured meats, polenta, tender meat cooked over a wood-fired spit and, of course, risotto. Lombardy is home to some of Italy's most famous dishes, including osso bucco, bollito misto with salsa verde and mustard fruits and panettone, and Alessandro parts with his versions of these classics here, along with over 100 more of his treasured recipes, such as Ricotta and Spinach Gnocchi, Buckwheat Polenta with Sausage and Gorgonzola, Risotto Milanese and Pappardelle with Elsa's Wild Boar Ragu.

The Cooking of Emilia-Romagna

The Cooking of Emilia Romagna

Author : Giovanna Bellia La Marca
Publisher : Unknown
Release : 2011
Category : Cooking
ISBN : 0781812569

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Book The Cooking of Emilia-Romagna Description/Summary:

The Emilia-Romagna region in northern Italy is home to several of the world's most renowned gastronomic cities, the capital, Bologna, has given its name to the famed Bolognese sauce; from Parma comes exquisite prosciutto, the best-known pork product of Italy; Parmigiano-Reggiano cheese has been made in Parma and Reggio-Emilia for over 700 years; and Modena has been producing unrivaled balsamic vinegar for centuries. This heartland of Italian cooking is also well-known for its delicate homemade pastas. Giovanna Bellia La Marca (author of Sicilian Feasts) takes readers on a personally-guided tour through the culinary landscape of this beautiful Italian region. From homemade tagliatelle noodles with a rich, hearty Bolognese Rag·, to unique desserts like Torta Ferrarese, a confection made with fresh egg noodles layered with almonds, sugar, and butter that hails from the town of Ferrera, home chefs will fall in love with this classic Italian fare. A section on cooking techniques teaches the correct way to peel chestnuts, clean leeks, soak dried beans, and much more. Also included are guides to the wines of the region and Italian ingredients, a resource section with specialty retailers, and a bibliography. Along the way, La Marca reminisces about her favorite meals, people, and places in Emilia-Romagna, sharing a true taste of the region with readers.

Pass the Polenta

Pass the Polenta

Author : Teresa Lust
Publisher : Unknown
Release : 1998
Category : Cooking
ISBN : 1883642957

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Book Pass the Polenta Description/Summary:

Offers kitchen secrets, tricks of the trade, and lessons in life learned from many seasoned cooks

Autentico

Autentico

Author : Rolando Beramendi
Publisher : St. Martin's Griffin
Release : 2017-10-24
Category : Cooking
ISBN : 9781250124982

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Book Autentico Description/Summary:

Autentico is an introduction to the true flavors of Italy. From the bright notes of fresh olive oil to the hearty warmth of slow-cooked ragú, Rolando Beramendi, importer and connoisseur of the finest ingredients from Italy, has crafted a perfect guide to authentic Italian food. Unlike many Italian cookbooks, Autentico goes far beyond pasta. In a world where culinary shortcuts, adulteration, misleading labeling, and mass production of seemingly “authentic” food rule, culinary archaeologist, innovator and cooking teacher Rolando Beramendi has kept centuries-old culinary traditions alive. That’s authentic! In Autentico, Rolando details how to make classic dishes from Spaghetti Cacio e Pepe to Risotto in Bianco and Gran Bollito Misto as they are meant to be – not the versions that somehow became muddled as they made their way across the globe. Among the 120 recipes, you’ll find Baked Zucchini Blossoms filled with sheep's milk ricotta; Roast Pork Belly with Wild Fennel; Savoy Cabbage Rolls made with farro and melted fontina; Orecchiette with Sausage and Broccoli Rabe; Risotto with Radicchio; and a Lamb Stew with ancient Spice Route flavors that have roots from the times of Marco Polo and could have been served to the de’ Medici during the Renaissance. And of course, there are dolci (desserts): Summer Fruit Caponata, Meringata with Bitter Chocolate Sauce, and a simple, moist, and succulent Extra Virgin Olive Oil Cake. Colored by the choicest ingredients from the shores of Italy and beyond, the pages of Autentico offer a rich taste of the Italy’s history, brought to life in the modern kitchen.

Veneto

Veneto

Author : Valeria Necchio
Publisher : Faber & Faber
Release : 2017-07-04
Category : Cooking
ISBN : 9781783351091

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Book Veneto Description/Summary:

Introducing Italy's best kept secret. the cuisine of the Veneto. Food-writer, cook and photographer Valeria Necchio shares the food and flavours at the heart of the Veneto region in North Eastern Italy. Veneto includes lovingly written recipes that capture the spirit of this beautiful and often unexplored region, and Valeria's memories of the people and places that make the Veneto so special. Packed with fresh ingredients and lively flavours, the recipes range from the dramatic black cuttlefish stew, through soups, pastas and risottos, a mouthwatering selection of Italian sweet treats, and sweet and savoury preserves for your pantry to ensure year-round deliciousness.

Food of the Italian South

Food of the Italian South

Author : Katie Parla
Publisher : Clarkson Potter
Release : 2019-03-12
Category : Cooking
ISBN : 9781524760472

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Book Food of the Italian South Description/Summary:

85 authentic recipes and 100 stunning photographs that capture the cultural and cooking traditions of the Italian South, from the mountains to the coast. In most cultures, exploring food means exploring history—and the Italian south has plenty of both to offer. The pasta-heavy, tomato-forward “Italian food” the world knows and loves does not actually represent the entire country; rather, these beloved and widespread culinary traditions hail from the regional cuisines of the south. Acclaimed author and food journalist Katie Parla takes you on a tour through these vibrant destinations so you can sink your teeth into the secrets of their rustic, romantic dishes. Parla shares rich recipes, both original and reimagined, along with historical and cultural insights that encapsulate the miles of rugged beaches, sheep-dotted mountains, meditatively quiet towns, and, most important, culinary traditions unique to this precious piece of Italy. With just a bite of the Involtini alla Piazzetta from farm-rich Campania, a taste of Giurgiulena from the sugar-happy kitchens of Calabria, a forkful of ’U Pan’ Cuott’ from mountainous Basilicata, a morsel of Focaccia from coastal Puglia, or a mouthful of Pizz e Foje from quaint Molise, you’ll discover what makes the food of the Italian south unique. Praise for Food of the Italian South “Parla clearly crafted every recipe with reverence and restraint, balancing authenticity with accessibility for the modern home cook.”—Fine Cooking “Parla’s knowledge and voice shine in this outstanding meditation on the food of South Italy from the Molise, Campania, Puglia, Basilicata, and Calabria regions. . . . This excellent volume proves that no matter how well-trodden the Italian cookbook path is, an expert with genuine curiosity and a well-developed voice can still find new material.”—Publishers Weekly (starred review) “There's There’s Italian food, and then there's there’s Italian food. Not just pizza, pasta, and prosciutto, but obscure recipes that have been passed down through generations and are only found in Italy… . . . and in this book.”—Woman’s Day (Best Cookbooks Coming Out in 2019) “[With] Food of the Italian South, Parla wanted to branch out from Rome and celebrate the lower half of the country.”—Punch “Acclaimed culinary journalist Katie Parla takes cookbook readers and home cooks on a culinary journey.”—The Parkersburg News and Sentinel

Artisanal Cooking

Artisanal Cooking

Author : Terrance Brennan,Andrew Friedman
Publisher : John Wiley & Sons Incorporated
Release : 2005
Category : Cooking
ISBN : 0764568221

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Book Artisanal Cooking Description/Summary:

The James Beard Award-winning chef of New York's Picholine and Artisanal restaurants explains how to create simple but flavorful food with finesse and style, presenting 150 appealing and accessible recipes for everything from Potato and Cheese Tart with Bacon to Chocolate Fondue.

Joe Beef: Surviving the Apocalypse

Joe Beef  Surviving the Apocalypse

Author : Frederic Morin,David McMillan,Meredith Erickson
Publisher : Knopf
Release : 2018-11-27
Category : Cooking
ISBN : 9781524732318

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Book Joe Beef: Surviving the Apocalypse Description/Summary:

A new cookbook/survival guide/love letter to Montreal for these apocalyptic times, from the James Beard Award–nominated culinary adventurists and proprietors of the beloved restaurant, Joe Beef. “The first Joe Beef cookbook changed forever what a cookbook could be. Anything that came after had to take it into account. Now, with this latest and even more magnificent beast, the rogue princes of Canadian cuisine and hospitality show us the way out of the numbing, post-apocalyptic restaurant Hell of pretentiousness and mediocrity that threatens to engulf us all. It makes us believe that the future is shiny, bright, beautiful, delicious—and probably Québécois. This book will change your life.” —Anthony Bourdain It’s the end of the world as we know it. Or not. Either way, you want Joe Beef: Surviving the Apocalypse in your bunker and/or kitchen. In their much-loved first cookbook, Frédéric Morin, David McMillan, and Meredith Erickson introduced readers to the art of living the Joe Beef way. Now, they’re back with another deeply personal, refreshingly unpretentious collection of more than 150 new recipes, some taken directly from the menus of Fred and Dave’s acclaimed Montreal restaurants, others from summers spent on Laurentian lakes and Sunday dinners at home. Think Watercress Soup with Trout Quenelles, Artichokes Bravas, and seasonal variations on Pot-au-Feu—alongside Smoked Meat Croquettes, a Tater Tot Galette, and Squash Sticky Buns. Also included are instructions for making your own soap and cough drops, not to mention an epic 16-page fold-out gatefold with recipes and guidance for stocking a cellar with apocalyptic essentials (Canned Bread, Pickled Pork Butt, and Smoked Apple Cider Vinegar) for throwing the most sought-after in-bunker dinner party Filled with recipes, reflections, and ramblings, in this book you’ll find chapters devoted to the Québécois tradition of celebrating Christmas in July, the magic of public television, and Fred and Dave’s unique take on barbecue (Burnt-End Bourguignon, Cassoulet Rapide), as well as ruminations on natural wine and gluten-free cooking, and advice on how children should behave at dinner. Whether you’re holing up for a zombie holocaust or just cooking at home, Joe Beef is a book about doing it yourself, about making it on your own, and about living—or at least surviving—in style.