Italian Cooking: At Home With the Culinary Institute of America - Rilegato

Scappin, Gianni; Vanoli, Alberto; Kolpan, Steven

Rilegato

ISBN 10: 047018258X ISBN 13: 9780470182581

Casa editrice: Houghton Mifflin Harcourt, 2011

Riassunto

Authentic, amazing Italian cooking made easy

This sumptuously photographed guide to cooking all things Italian in the home kitchen will win over both beginning and experienced cooks with authentic and inventive recipes and step-by-step guidance from the experts at the CIA. Covering a variety of dishes from snacks, pickles, and preserves to pasta, meat, fish, and dessert, Italian Cooking is the perfect primer for fresh and flavorful Italian cuisine. With rustic focaccias, long-simmered soups, and entrées with aromatic herbs, these vivid recipes are irresistible. Wine suggestions and mouthwatering photographs accompany the recipes.

• Includes more than 150 fantastic, approachable Italian recipes
• Covers chapters on Gli Spuntini (Snacks and Little Bites), I Crudi (Raw Dishes), Le Minestre (Soupe), La Pasta Secca (Dry Pasta), La Sfoglia (Fresh Pasta), I Pesci (Fish), Le Carni (Meat), and more
• Features tantalizing photos by Francesco Tonelli that illustrate cooking techniques and provide plenty of inspiration for the home cook

 

Italian Cooking offers a grand tour through Italian cuisine, covering regional cuisines, wines, and histories along the way.

Su questo libro

Informazioni sugli autori

GIANNI SCAPPIN is an assistant professor in culinary arts at The Culinary Institute of America, and teaches in the Ristorante Caterina de' Medici, part of the CIA's Colavita Center for Italian Food and Wine. He is a cookbook author and the chef and owner of Cucina in Woodstock, New York.

ALBERTO VANOLI is an assistant professor in culinary arts at The Culinary Institute of America, where he teaches students the authentic regional cuisines of Italy. Before joining the faculty, he was the chef at various restaurants in Italy, New York City, San Francisco, and Philadelphia.

STEVEN KOLPAN is a professor in wine studies at The Culinary Institute of America. He is the author of several books, including Exploring Wine and WineWise (James Beard Foundation Award for Best Beverage Book of 2009). In 2007, he was chosen as Wine Educator of the Year by the European Wine Council. Mr. Kolpan is the wine columnist for Salon.com and The Valley Table and has written more than 100 wine articles for many magazines, newspapers, and websites.

Born and raised in Italy, FRANCESCO TONELLI is a food photographer and a food stylist, as well as a Maestro di Cucina. In 2004, he stepped out of the kitchen to go behind the camera, taking full charge of the design, styling, and photography of food. In 2010, he was named one of General Mills' Top Ten Food Photographers.

Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts, as well as certificate programs in culinary arts and wine and beverage studies. A network of more than 40,000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA, which also offers courses for industry professionals and food enthusiasts, has campuses in New York (Hyde Park), California (St. Helena), and Texas (San Antonio), and an international location in Singapore.

Gianni Scappin is an assistant professor in culinary arts at The Culinary Institute of America, and teaches in the Ristorante Caterina de' Medici, part of the CIA's Colavita Center for Italian Food and Wine. He is a cookbook author and the chef and owner of Cucina in Woodstock, New York.
Alberto Vanoli is an assistant professor in culinary arts at The Culinary Institute of America, where he teaches students the authentic regional cuisines of Italy. Before joining the faculty, he was the chef at various restaurants in Italy, New York City, San Francisco, and Philadelphia.
Steven Kolpan is a professor in wine studies at The Culinary Institute of America. He is the author of several books, including Exploring Wine and WineWise (James Beard Foundation Award for Best Beverage Book of 2009). In 2007, he was chosen as Wine Educator of the Year by the European Wine Council. Mr. Kolpan is the wine columnist for Salon.com and The Valley Table and has written more than 100 wine articles for many magazines, newspapers, and websites.

Dalla quarta di copertina

From little snacks and tidbits (spuntini) to the glories of a true Italian brodo, from fresh pastas and crespelle (sfoglie) to sweets (dolci), Italian Cooking at Home explores the diverse cuisines and famous dishes from Italy's important culinary regions.

The authors provide recipes for traditional favorites like a decadent lasagne, a creamy risotto, a classic brodetto di pesce, and tiramisù, as well as dishes that may be less familiar: erbazzone, a savory pie of pancetta and Swiss chard; gnocchi soffiati alla parigina, delicate potato dumplings baked until puffed; pizzoccheri alla valtellinese, buckwheat pasta with cabbage and Bitto cheese; and affogato al caffè, gelato "drowned" in espresso. In addition, preserved foods (conserve) and the resourceful dishes born from a frugal but inspired culinary imagination (cucina povera) demonstrate the passion and playfulness of the Italian cook. Sumptuous full-color photographs show finished dishes and illustrate cooking techniques. Wine pairing notes give you more than a few suggestions, offering flavor notes that help you find the perfect complement to any dish.

The book gives readers a tour of the many splendors of Italian cooking, beginning with a thorough introductionto the foods, cheeses, and wines of Italy's many distinct regions, followed by chapters covering spuntini, conserve, brodi, gnocchi, carni, dolci, and more. For home cooks who want to experience truly authentic Italian food in their own kitchens, Italian Cooking at Home is the perfect guide.

Dal risvolto di copertina interno

From little snacks and tidbits (spuntini) to the glories of a true Italian brodo, from fresh pastas and crespelle (sfoglie) to sweets (dolci), Italian Cooking at Home explores the diverse cuisines and famous dishes from Italy's important culinary regions.
 
The authors provide recipes for traditional favorites like a decadent lasagne, a creamy risotto, a classic brodetto di pesce, and tiramisø, as well as dishes that may be less familiar: erbazzone, a savory pie of pancetta and Swiss chard; gnocchi soffiati alla parigina, delicate potato dumplings baked until puffed; pizzoccheri alla valtellinese, buckwheat pasta with cabbage and Bitto cheese; and affogato al caffè, gelato "drowned" in espresso. In addition, preserved foods (conserve) and the resourceful dishes born from a frugal but inspired culinary imagination (cucina povera) demonstrate the passion and playfulness of the Italian cook. Sumptuous full-color photographs show finished dishes and illustrate cooking techniques. Wine pairing notes give you more than a few suggestions, offering flavor notes that help you find the perfect complement to any dish.
 
The book gives readers a tour of the many splendors of Italian cooking, beginning with a thorough introductionto the foods, cheeses, and wines of Italy's many distinct regions, followed by chapters covering spuntini, conserve, brodi, gnocchi, carni, dolci, and more. For home cooks who want to experience truly authentic Italian food in their own kitchens, Italian Cooking at Home is the perfect guide.

Dettagli dell'edizione

• Editore: Houghton Mifflin Harcourt
• Data di pubblicazione: 2011
• Lingua: Inglese
• ISBN 10: 047018258X
• ISBN 13: 9780470182581
• Rilegatura: Copertina rigida
• Numero edizione: 1
• Numero di pagine: 328
• Contatto del produttore: non disponibile
• Persona responsabile: non disponibile