An enoteca is more than just a place to have a quick glass of wine and a light meal or snack. It’s a place to meet friends and relax in an inviting atmosphere. With more and more travelers returning with fond memories of these charming Italian hangouts, enoteche are already becoming a hot trend. Find out about the evolution of wine bars in Italy from renowned chef, author, and teacher Joyce Goldstein and discover the origins of the light, simply prepared cuisine. Each mouthwatering recipe and the part it plays in the enoteche lifestyle is described in detail, accompanied by wine recommendations for each course and stunning color photography evoking the lively spirit of these traditional venues. From succulent seafood and pasta dishes to focaccia and fritters-and even sinfully delicious dolci-anyone can enjoy the enoteca experience at home.
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Joyce Goldstein, chef, author, and teacher, is an acknowledged expert on both Jewish and Mediterranean cooking, as revealed in such books as Enoteca (0-8118-2825-5) and her unprecedented exploration of Jewish cuisine from the diaspora begun in Cucina Ebra
Evan Goldstein , son of Joyce Goldstein, is a master sommelier and makes his home in the Bay Area.
Dating back to ancient Rome, the enoteca, or wine bar where people gather to relax, chat, taste regional wines and munch on bruschette is popular again. Goldstein (Sephardic Flavors) captures this slow, sociable way of life with over 70 recipes from more than 30 enotecas in Italy, from Fried Zucchini Blossoms from Osteria del Vicolo Nuovo (near Bologna) to Roman Meat Loaf, from Rome's Bottega del Vino di Anacleto Bleve. Each recipe comes with suggested matching wines chosen by the author's son, sommelier Evan Goldstein which are adequate, but not exhaustive. Tantalizing finger foods such as Meat-Stuffed Deep-Fried Olives and Saffron Rice Croquettes are the book's strength, but there are plenty of entr‚es, too, such as Sicilian Swordfish Rolls and Baked Clams with Oregano. Crab Salad on Polenta Crostini or Sweet Pepper Ragout serve as lunches, with Mascarpone and Fruit Tart or even Fig Salami with cheese to finish it off. One could make a meal, too, out of Stuffed Pasta Rolls although time-consuming homemade pasta is required. Home cooks will appreciate Goldstein's glossary of Italian cheeses and her impressive bibliography. Overall, this is an elegant, charming and easy-to-use book, with well-chosen recipes for light meals or snacks. The book will be nearly irresistible to wine lovers, but any cook with a passion for Italian food will find it enticing. Luminous color photos. (Sept.)Forecast: With wine bars enjoying increasing popularity in urban areas, in the United States as well as in Italy, this visually pleasing book with accolades from Robert Mondavi and Francis Ford Coppola should be a hit.
Copyright 2001 Cahners Business Information, Inc.
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Descrizione libro Chronicle Books. Hardcover. Condizione libro: New. 0811828255 . Codice libro della libreria SUP4631.2PBGG070517H0105P
Descrizione libro Chronicle Books, 2001. Hardcover. Condizione libro: New. book. Codice libro della libreria M0811828255
Descrizione libro Chronicle Books, 2001. Hardcover. Condizione libro: New. Codice libro della libreria DADAX0811828255
Descrizione libro Chronicle Books, 2001. Hardcover. Condizione libro: New. Never used!. Codice libro della libreria P110811828255
Descrizione libro Chronicle Books. Hardcover. Condizione libro: New. 0811828255 New Condition. Codice libro della libreria NEW7.0400244