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Category: Italian Cooking

Umbra Old School Tablet Stand with Stylus

Umbra Old School Tablet Stand with Stylus

Details Of Umbra Old School Tablet Stand with Stylus pdf
Who says technology can’t also have a retro flair. With the Old School Stand and Stylus make it a reality. Old School’s wooden stand and co-molded chalk-like stylus can be used in the kitchen to hold a cookbook or view a recipe on a tablet. The stylus allows to operate a tablet and keep it clean at the same time. Coordinate this item with Umbra’s iSpoon stylus. Old School measures 7-1/4-Inch by 5-3/4-Inch by 3-1/4-Inch. Designed by Jordan Murphy for Umbra- original, modern, casual, functional and affordable design for the home.Old School Tablet Stand and Stylus
Wooden stand and co-molded chalk-like stylus
Holds cookbooks as well as tablets; Comes with stylus; Can also be coordinated with iSpoon
Measures 7-1/4 Inch by 5-3/4 Inch by 3-1/4 Inch
Designed by Jordan Murphy

Primus LiTech Super Set (Gray)

Primus LiTech Super Set (Gray)

Details Of Primus LiTech Super Set (Gray) pdf
Lightweight cooking set made of hard-anodized aluminum with a multilayer titanium non-stick surface on the inside. The set consists of two pots, a lid, a frying pan with handle and a separate pot gripper. Comes in a net stuff sack.Primus Product
Includes outdoor cooking Accessory
Great for camping
Lightweight, nesting cook set is ideal for ounce-counting backcountry backpackers
Includes two pots, frying pan, and lid, all of which are made of hard anodized aluminum with multi-layer, non-stick titanium coating
Entire set stows in convenient netting storage sack
Weight: 30.8 oz.
57.5-ounce capacity; 30.8-ounce weight

“PASTA NIGHT”/Iron On Embroidered Patch /Food, Dinner, Italian, Cooking

“PASTA NIGHT”/Iron On Embroidered Patch /Food, Dinner, Italian, Cooking

Details Of “PASTA NIGHT”/Iron On Embroidered Patch /Food, Dinner, Italian, Cooking pdf
Embroidered Iron On Applique Patch: PASTA NIGHT Patch. Size: 2 1/2 x 1 1/2 .
Heat seal appliques are easy to placeon a garment, tote bag, place mats, sheets, etc. APPLICATION INSTRUCTIONS (1) Preheat iron to cotton setting. DO NOT USE STEAM DURING APPLICATION. (2) Position design and cover with thin pressing cloth. (3) Press straight down with constant pressure for 25 seconds. DO NOT IRON BACK AND FORTH. (4)Allow to cool thoroughly before using. Heat seal to cotton and cotton polyester fabrics. DO NOT APPLY TO RAYON, NYLON OR ACETATE FABRICS. These designs are machine washable and dry cleanable. I recommend delicate cycle of washing machine and line dry. Application instructions will be sent with purchase. If you are unhappy with this item, please e-mail us so we may solve the problem.

Mantova Spray Extra Virgin Olive Oil, Garlic, 8-Ounce

Mantova Spray Extra Virgin Olive Oil, Garlic, 8-Ounce

Details Of Mantova Spray Extra Virgin Olive Oil, Garlic, 8-Ounce pdf
Mantova Garlic Spray EVOO is an all-natural product that has a great balance of Garlic and extra virgin olive oil flavor.Mantova presents their newest addition to their fine collection of olive oils, a 100% natural EVOO in spray bottle that is designed to perfectly preserve the taste, aroma and healthful attributes of the EV , excellent for cooking or for seasoning foods
The revolutionary bag-in-valve system allows the oil to be atomized without the use of chemicals, additives or emulsifying agents.
The pressurized can encloses a little bag containing the EVOO. When the spray nozzle is pressed the compressed air squeezes the bag inwards forcing the oil out in a gentle, even mist, all while protecting the oil inside from contact with air.
Mantova Spray Olive Oil allows you to decrease the quantity of fat used in cooking and on cooked foods.
The unique spray bottle spreads the oil evenly without excess or waste and is perfect for grilling, sautéing, baking, and all non-stick cooking applications. Its delicious flavor enhances meat, fish & seafood, vegetables, and salads.

Sweet Italy: The Best Dessert Cookbook to Learn How to Cook Great Italian Desserts

Sweet Italy: The Best Dessert Cookbook to Learn How to Cook Great Italian Desserts

Details Of Sweet Italy: The Best Dessert Cookbook to Learn How to Cook Great Italian Desserts pdf
Bring into your home a piece of Italy at a time with this Italian Dessert Cookbook.

Only Great Italian Desserts with the traditional recipes explained both for experts and amateurs. Follow these simple instructions step by step to understand the secret of one of the finest culinary traditions around the world.

Have you always wanted to cook Babà or Panettone or another of the most famous Great Italian Desserts?

This Italian Dessert Cookbook will make your day!

Classico e Moderno: Essential Italian Cooking

Classico e Moderno: Essential Italian Cooking

Details Of Classico e Moderno: Essential Italian Cooking pdf
NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY

Having won or been nominated for just about every known prestigious culinary award, Michael White is hailed by food critics as the next great hero of Italian gastronomy. His reach extends around the globe with a clutch of acclaimed fine dining restaurants, including Marea, Ai Fiori, Osteria Morini, and pizzeria Nicoletta.
 
Now, in Classico e Moderno, White brings his passion for authentic Italian cuisine to the home kitchen, with recipes—nearly 250—that cover both the traditional and contemporary dishes of the region. In the “Classico” portion, White shares such iconic dishes as Meatballs Braised in Tomato Sauce; Pasta and Bean Soup; Cavatelli with Lamb Ragù and Bell Peppers; and Roasted Pork Leg with Rosemary and Black Pepper. The “Moderno” chapters feature recipes that have put White’s restaurants on the map, including Chicken Liver Crostini with Marsala-Braised Onions; Fusili with Red Wine–Braised Octopus and Bone Marrow; and Veal Chops with Roasted Endive and Pancetta Cream Sauce.
 
Both the Classico and Moderno sections offer ideas for your whole meal: first courses (Vitello Tonnato, Garganelli with Caviar Cream ), soups (Zuppa di Baccalá, White Bean Soup with Sautéed Shrimp), pastas (Tortellini alla Panna, Ricotta and Swiss Chard Tortelli), main courses (Pollo alla Diavola, Braised Lamb Shanks with Farrotto), and desserts (Crostata di Ricotta, Panna Cotta with Meyer Lemon–Basil Sorbet and Almond Milk Froth), as well as salads, pizzas, and basic formulas for pesto, stocks, and vinaigrettes. Including personal notes and anecdotes about White’s early sojourn in Italy and his flavorful career, Classico e Moderno will give you all the tools, tips, and tricks you need to cook tantalizing Italian dishes with the confidence of a seasoned chef.

Praise for Michael White and Classico e Moderno
 
“A masterpiece of culinary acumen and perfection in presentation . . . White once again sublimely deals with his cuisine of choice—Italian. In an attempt to bridge the gap between classic and modern, this chef extraordinaire offers the reader an experience in beauty and taste. . . . This book is a testament to both the importance/influence of Italian cuisine and to the rich and varied experiences its ingredients and tradition still have to offer.”Publishers Weekly (starred review)
 
“Exceedingly appealing . . . [Michael White] is one of the great chefs of modern Italian food in this country, and in Classico e Moderno he teaches us enough so that we can try to follow in his footsteps.”Vogue
 
“Hugely ambitious . . . White is one of a number of rising chefs here who aren’t Italian but have felt the freedom to refresh the concept of Italian food.”—Associated Press
 
“The future of Italian gastronomy, thanks to the spectacular inventiveness he brings to modernizing the world’s most popular cuisine.”Gotham

“I’ve watched and tasted as Michael White has matured into his current position as one of the preeminent stewards and pioneers of Italian culinary tradition in America. Even his signature modern dishes are as relatable as the classics—and are perhaps even destined to be deemed classics in their own right some day.”—Thomas Keller, from the Foreword

“Michael White has, in very short order, grabbed the Italian food crown for New York City.”—Anthony Bourdain

From the Hardcover edition.

Italian Diabetes Cookbook: Delicious and Healthful Dishes from Venice to Sicily and Beyond

Italian Diabetes Cookbook: Delicious and Healthful Dishes from Venice to Sicily and Beyond

Details Of Italian Diabetes Cookbook: Delicious and Healthful Dishes from Venice to Sicily and Beyond pdf

Contrary to popular belief, Italian food is the perfect cuisine for those looking for heart healthy and diabetes-friendly dishes. Real Italian food, that is, which is healthful, delicious, and the most popular cuisine in the world. At its core, classic Italian cuisine is all about preparing fresh ingredients like fruits and vegetables, whole grains, beans, legumes, dairy, seafood, and poultry in time-honored techniques that preserve both tradition and flavor. In the Italian Diabetes Cookbook, award-winning author Amy Riolo looks to honor this tradition with 150 easy-to-prepare, satisfying, and robust Italian dishes that can be enjoyed by the whole family — while helping fine food lovers everywhere achieve their health goals.

Inspiration for this book came to Amy when she visited her ancestral hometown of Crotone, Italy, for the first time. Each recipe includes notes on the history and cultural importance of each dish, and most contain wine pairings — an essential part of any authentic Italian meal! Highlights include: Ricotta, Grilled Eggplant, and Fresh Mint Bruschetta; Whole-Wheat Ziti with Goat Ragu; Swordfish with Olives, Capers, Herbs, and Tomatoes; Red Pepper, Yellow Tomato, and Artichoke Salad; Espresso Panna Cotta; and many more!
The Italian Vegetable Cookbook: 200 Favorite Recipes for Antipasti, Soups, Pasta, Main Dishes, and Desserts

The Italian Vegetable Cookbook: 200 Favorite Recipes for Antipasti, Soups, Pasta, Main Dishes, and Desserts

Details Of The Italian Vegetable Cookbook: 200 Favorite Recipes for Antipasti, Soups, Pasta, Main Dishes, and Desserts pdf
Traditional and contemporary Italian recipes for vegetarian and nearly vegetarian dishes from the author of The Italian Slow Cooker

Over the ages, resourceful Italian cooks have devised countless ways to prepare vegetables—all incredibly flavorful and simple. In this book, Italian cooking authority Michele Scicolone shares recipes that she gathered during years of traveling in Italy. Some, like Green Fettuccine with Spring Vegetable Ragu and Easter Swiss Chard and Cheese Pie, came from talented home cooks. Others, such as Stuffed Cremini Mushrooms, were passed down through her family. She encountered still others, including One-Pot “Dragged” Penne, in restaurants and adapted dishes like Romeo’s Stuffed Eggplant from the cookbooks she collects. Many recipes display the Italian talent for making much out of little: Acquacotta, “Cooked Water,” makes a sumptuous soup from bread, tomatoes, and cheese. In keeping with Italian tradition, some dishes contain small amounts of pancetta, anchovies, or chicken broth, but they are optional. Simple desserts—Rustic Fruit Focaccia, Plum Crostata—finish the collection.

Fabio’s 30-Minute Italian: Over 100 Fabulous, Quick and Easy Recipes

Fabio’s 30-Minute Italian: Over 100 Fabulous, Quick and Easy Recipes

Details Of Fabio’s 30-Minute Italian: Over 100 Fabulous, Quick and Easy Recipes pdf

“In this amazing book, Fabio shows you how to make delicious Italian dishes easily and quickly! It’s the next best thing to having him in your kitchen.” —Antonia Lofaso, Chef and Restaurateur of Scopa Italian Roots, The Local Peasant, Sycamore Tavern and Black Market Liquor Bar

Dinner doesn’t have to be daunting. In half an hour or less you can cook up an Italian meal at home like a professional chef. In this case, just like Top Chef star Fabio Viviani. Infused with his warmth and humor, this book brings Fabio into your kitchen.

If Fresh Fettuccini with Manila Clams and Spicy Sausages and Chicken Pizzaiola with Mozzarella and Pepperoni seem like recipes that are out of reach, think again. Fabio shows home chefs how to cook “Grandma Style” (that is, like an intuitive Italian), and even those on a tight schedule will soon be whipping up great dinners. The over 100 no-fail recipes include Mascarpone and Ricotta-Stuffed Peaches, 15-Minute Seafood Cioppino, and Salted Caramel Chocolate Cake. Fabio’s 30 Minute Italian provides lots of time saving tips, from freezing batches of herbs and dressing to making your own pasta dough in three minutes tops.

Along the way, Fabio shares stories from his early life in Florence where he apprenticed at age five to his wheel-chair-bound and wooden-spoon-wielding great-grandmother to his American life cooking dinner for his wife and infant son in Chicago. Gorgeously illustrated throughout, and filled with his through-­the-roof energy and charisma, Fabio’s 30 Minute Italian is guaranteed to make you enjoy your time in the kitchen—and the results!

Classic Italian Jewish Cooking: Traditional Recipes and Menus

Classic Italian Jewish Cooking: Traditional Recipes and Menus

Details Of Classic Italian Jewish Cooking: Traditional Recipes and Menus pdf
Publisher: Classic Italian Jewish Cooking starts with the ancient Italian adage Vesti da turco e mangia da ebreo (“Dress like a Turk and eat like a Jew”). In this definitive volume of Italian Jewish recipes, Edda Servi Machlin, a native of Pitigliano, Italy, a Tuscan village that was once home to a vibrant Jewish community, reveals the secrets of this delicate and unique culinary tradition that has flourished for more than two thousand years. Originally introduced into the region by Jewish settlers from Judea, other Middle Eastern countries, and North Africa, Italian Jewish cuisine was always more than a mere adaptation of Italian dishes to the Jewish dietary laws; it was a brilliant marriage of ancient Jewish dishes and preparation methods to the local ingredients that relied on the imaginative use of fresh herbs, fruit, and vegetables. Fifteen hundred years later, with the influx of Iberian refugees, it was enriched by some Sephardic (from Spain and Portugal) dishes. Here you’ll find recipes for the quintessential Italian Jewish dishes — from Goose “Ham,” Spicy Chicken Liver Toasts, and Jewish Caponata to Sabbath Saffron Rice, Purim Ravioli, and Tagliatelle Jewish Style (Noodle Kugel); from Creamed Baccalà, Red Snapper Jewish Style, and Artichokes Jewish Style to Creamed Fennel and Fried Squash Flowers; from Couscous Salad and Sourdough Challah Bread to Haman’s Ears, Honey Cake, and Passover Almond Biscotti. Selected from Edda Servi Machlin’s three widely admired books on Italian Jewish cuisine and filled with beautifully rendered memories from her birthplace, this rare collection of more than three hundred recipes is a powerful tribute to arich cultural heritage and a rare gift to food lovers. With a special section on Jewish holiday menus, Classic Italian Jewish Cooking is a volume to treasure for generations.