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The New Regional Italian Cuisine Cookbook: Delectable dishes from Italy's Alpine Piedmont region to the island of Sicily

Hess, Reinhardt; Schinharl, Cornelia; Salzer, Sabine

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ISBN 10: 0764160680 / ISBN 13: 9780764160684
Edité par Barron's Educational Series, U.S.A., 2008
Neuf(s) Etat : New Couverture rigide
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A propos de cet article

First English language edition first printing, translated from German. Hardcover in laminated boards with matching DJ. Condition new, square tight and crisp book, no edgewear. DJ new, bright and shiny, no tears no chips no edgewear. DJ Not clipped. 4to, 320 pages, profusely illustrated throughout. No markings of any kind, no nanes, no underlinings no highlights, no bent pages. Not a reminder. Gift quality book. N° de réf. du libraire 008991

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Détails bibliographiques

Titre : The New Regional Italian Cuisine Cookbook: ...

Éditeur : Barron's Educational Series, U.S.A.

Date d'édition : 2008

Reliure : Hardcover

Etat du livre :New

Etat de la jaquette : New

Edition : 1st Edition

A propos de ce titre

Synopsis :

It's both a beautifully illustrated, recipe-filled cookbook and an armchair guide to Italy's several distinct culinary regions, from the Alpine Piedmont area in the north to the southern island of Sicily. A separate chapter for each of eight regions opens with a magnificent landscape photo on a two-page spread, followed by several photo-filled pages describing the region's people, their way of life, and locally-produced foods and wines. The rest of each chapter is devoted to the region's recipes--two dozen or more recipes per region--which are divided according to the Italian custom: Antipasti, Primi Piatti (first course), Secondi Piatti (second course), Contorni (vegetables, including salads), and Dolci (desserts). Complemented with photos for each prepared dish, recipes include a delightful pasta alle melanzane (pasta with eggplant) from the Abruzzi; agnello ai carciofi (lamb cooked with artichokes) from Tuscany; risotto alla pilota (a risotto with sausage) from Lombardy; and bab� all' amaretto, a delectable example of dolci from Sicily, to cite just a few of this book's 220 dishes. The authors present wonderful ways to prepare and serve meats, fish, pasta, sauces, fruits, vegetables, soups, salads, and desserts, along with suggestions for regional wines that go perfectly with each delightful Italian meal.

From the Inside Flap:

(back cover)
"Definitive in a way that few books attempt, the recipes in this beautiful tome reflect the delicious diversity all dancing under the umbrella of Italian food . . . . this beautiful book captures [Italy's] entire boot in its mellifluous magnificence.
Mario Batali
Internationally renowned chef and restaurateur

Cooking the Italian Way

Enjoy great tastes and wonderful variety from all of Italy's culinary regions . . . a delightful pasta alle melanzane (pasta with eggplant) from the Abruzzi; agnello ai carciofi (lamb cooked with artichokes) from Tuscany; risotto alla pilota (risotto with sausage) from Lombardy; baba all' amaretto, a delectable example of dolci from Sicily, and many, many more! A separate chapter for each region opens with a magnificent landscape photo on a two-page spread, followed by photo-filled pages describing the region's people, their way of life, and their locally-produced foods and wines. The rest of each chapter is devoted to many of the region's most delectable recipes, everything to please the palate, from antipasti to dolci--appetizers to desserts. It's cooking the Italian way!

220 Recipes * More than 650 color photos.

(front flap)
Open this book and take a lively excursion through Italy's eight distinct and vibrant culinary regions. A separate chapter for each region opens with a magnificent landscape photo, followed by brilliant, photo-filled pages that describe the region's people, their way of life, and the wonderful ways in which they prepare their locally-produced foods for the dinner table. At the heart of each chapter are the region's recipes, beautifully illustrated and presented in the typical Italian style for hearty five-course dinners

  • Antipasti appetizer dishes that can range from a light seafood salad to a bruschetta, or a selection of cheeses, processed meats, or marinated vegetables
  • Primi Piatti the first course, which is typically a soup, or a serving of imaginatively prepared pasta or risotto
  • Secondi Piatti the second course, which is most often a hearty meat or fish dish
  • Contorni, a tasty vegetable dish, often an enticing salad
  • Dolci, something sweet to complete the dinner, often a delightful pastry with cream or fruit or both

    You'll find hearty recipes from Emilia-Romagna, Tuscany, the Abruzzi, Sicily, and literally every other corner of Italy. You'll also learn something about the wines of each region that go perfectly with the many wonderful ways to prepare and serve meats, fish, pasta, sauces, fruits, vegetables, soups, salads, and desserts. Here, in one beautiful volume, are 220 authentic Italian recipes for you, your family, and your guests to enjoy.

    (back flap)
    THE AUTHORS:
    Reinhardt Hess
    is a Bavarian food and wine journalist who has special love for Italian and other Mediterranean foods and cooking styles. He is also co-author of Regional Italian Cuisine, available from Barron's. He lives in Munich. Cornelia Schinharl is a food editor, the author of several cookbooks, and an expert on Italian cuisine. She lives in Munich and visits Italy often to discover new foods and new wines. Sabine Salzer is a cookbook editor and co-author of Regional Italian Cuisine, available from Barron's.
  • Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

    Description de la librairie

    Art, Architecture, World an American history, First editions

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