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Encyclopedia of Pasta

Encyclopedia of Pasta Author Oretta Zanini De Vita
ISBN-10 9780520944718
Release 2009-10-15
Pages 400
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Spaghetti, gnocchi, tagliatellea, ravioli, vincisgrassi, strascinati—pasta in its myriad forms has been a staple of the Mediterranean diet longer than bread. This beautiful volume is the first book to provide a complete history of pasta in Italy, telling its long story via the extravagant variety of shapes it takes and the even greater abundance of names by which it is known. Food scholar Oretta Zanini De Vita traveled to every corner of her native Italy, recording oral histories, delving into long-forgotten family cookbooks, and searching obscure archives to produce this rich and uniquely personal compendium of historical and geographical information. For each entry she includes the primary ingredients, preparation techniques, variant names, and the locality where it is made and eaten. Along the way, Zanini De Vita debunks such culinary myths as Marco Polo's supposed role in pasta's story even as she serves up a feast of new information. Encyclopedia of Pasta, illustrated throughout with original drawings by Luciana Marini, will be the standard reference on one of the world's favorite foods for many years to come, engaging and delighting both general readers and food professionals.



Encyclopedia of Pasta

Encyclopedia of Pasta Author Oretta Zanini De Vita
ISBN-10 9780520944718
Release 2009-10-15
Pages 400
Download Link Click Here

Spaghetti, gnocchi, tagliatellea, ravioli, vincisgrassi, strascinati—pasta in its myriad forms has been a staple of the Mediterranean diet longer than bread. This beautiful volume is the first book to provide a complete history of pasta in Italy, telling its long story via the extravagant variety of shapes it takes and the even greater abundance of names by which it is known. Food scholar Oretta Zanini De Vita traveled to every corner of her native Italy, recording oral histories, delving into long-forgotten family cookbooks, and searching obscure archives to produce this rich and uniquely personal compendium of historical and geographical information. For each entry she includes the primary ingredients, preparation techniques, variant names, and the locality where it is made and eaten. Along the way, Zanini De Vita debunks such culinary myths as Marco Polo's supposed role in pasta's story even as she serves up a feast of new information. Encyclopedia of Pasta, illustrated throughout with original drawings by Luciana Marini, will be the standard reference on one of the world's favorite foods for many years to come, engaging and delighting both general readers and food professionals.



Popes Peasants and Shepherds

Popes  Peasants  and Shepherds Author Oretta Zanini De Vita
ISBN-10 9780520271548
Release 2013-03-26
Pages 304
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The food of Rome and its region, Lazio, is redolent of herbs, olive oil, ricotta, lamb, and pork. It is the food of ordinary, frugal people, yet it is a very modern cuisine in that it gives pride of place to the essential flavors of its ingredients. In this only English-language book to encompass the entire region, the award-winning author of Encyclopedia of Pasta, Oretta Zanini De Vita, offers a substantial and complex social history of Rome and Lazio through the story of its food. Including more than 250 authentic, easy-to-follow recipes, the author leads readers on an exhilarating journey from antiquity through the Middle Ages to the mid-twentieth century.



Sauces Shapes Pasta the Italian Way

Sauces   Shapes  Pasta the Italian Way Author Oretta Zanini De Vita
ISBN-10 9780393082432
Release 2013-10-14
Pages 400
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Includes 150 recipes for making authentic Italian sauces, soups and handmade pastas at home, as well as clear instructions for the necessities when stocking an Italian pantry, cooking al dente, stuffing ravioli and selected cheeses. 35,000 first printing.



Pasta by Design

Pasta by Design Author George L. Legendre
ISBN-10 0500515808
Release 2011
Pages 208
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Looks at the design and mathematical principles for over ninety pasta shapes through a classification tree based on physical characteristics and profiles that include descriptions, photographs, formulas, and cooking times for each pasta shape.



Pasta

Pasta Author Silvano Serventi
ISBN-10 9780231124423
Release 2002
Pages 439
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Chronicles the history of pasta, describing its origins in China and Italy and examining its spread around the world and its evolution into its innumerable modern varieties.



Making Artisan Pasta

Making Artisan Pasta Author Aliza Green
ISBN-10 9781592537327
Release 2012-01-01
Pages 176
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Making handmade, home-made pasta has never been easier!



Pasta and Noodles

Pasta and Noodles Author Kantha Shelke
ISBN-10 9781780236971
Release 2016-11-15
Pages 144
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Pasta and noodles are so ubiquitous and popular that many nations around the world claim them as their own invention. In fact, their origins are as murky as ever, a destination that Kantha Shelke sets out for in this fascinating history. Journeying across five continents and through distant lands, she takes readers on a delicious culinary adventure in order to learn more about one of the world’s most popular—and satisfying—foods. Shelke traces the evolution and examines the scientific qualities of this highly adaptable staple. From there she guides us from roadside noodle stalls in Singapore to an age-old traditional pasta company in Parma, Italy; from a state-of-the-art Japanese manufacturer to pasta makers in Brazil, Mexico, and United States. She then takes the quest into our homes, offering a bonanza of recipes from around the world suitable to casual and intrepid home-cooks alike. A toothsome look at the world’s comfort food, Pasta and Noodles reveals little known facts, tasty titbits, and cultural lore that will have you feeling satiated, indeed.



Dictionary of Italian Cuisine

Dictionary of Italian Cuisine Author Maureen B. Fant
ISBN-10 0880016124
Release 1998
Pages 296
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Defines Italian terms for cooking techniques, foods, spices, styles of cooking, and specific dishes from Italian cuisine



Chez Panisse Pasta Pizza Calzone

Chez Panisse Pasta  Pizza  Calzone Author Alice Waters
ISBN-10 9780307786685
Release 2011-03-30
Pages 224
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This classic cookbook brings together 87 recipes for pasta sauces and 36 pizza and calzone recipes, as well as tasty pasta doughs, such as buckwheat, red pepper and saffron. Featuring beautiful line drawings throughout, the book is a feast for the eyes as well as the palate. From the Trade Paperback edition.



The Game of My Life

The Game of My Life Author Jason McElwain
ISBN-10 0451223012
Release 2008
Pages 243
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An inspirational memoir recounts one young man's lifelong battle to overcome a diagnosis of severe autism and the tough challenges he and his family confronted and describes the role of basketball in transforming his life.



Food and Culture

Food and Culture Author Pamela Goyan Kittler
ISBN-10 9781285225616
Release 2011-08-22
Pages 560
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FOOD AND CULTURE is the market-leading text for the cultural foods courses, providing current information on the health, culture, food, and nutrition habits of the most common ethnic and racial groups living in the United States. It is designed to help health professionals, chefs, and others in the food service industry learn to work effectively with members of different ethnic and religious groups in a culturally sensitive manner. The authors include comprehensive coverage of key ethnic, religious, and regional groups, including Native Americans, Europeans, Africans, Mexicans and Central Americans, Caribbean Islanders, South Americans, Chinese, Japanese, Koreans, Southeast Asians, Pacific Islanders, People of the Balkans, Middle Easterners, Asian Indians, and regional Americans. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.



Cuisine and Empire

Cuisine and Empire Author Rachel Laudan
ISBN-10 9780520286313
Release 2015-04-03
Pages 488
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Rachel Laudan tells the remarkable story of the rise and fall of the world’s great cuisines—from the mastery of grain cooking some twenty thousand years ago, to the present—in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in “culinary philosophy”—beliefs about health, the economy, politics, society and the gods—prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan’s innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement.



Becoming Batman

Becoming Batman Author E. Paul Zehr
ISBN-10 9780801896217
Release 2009-11-17
Pages 320
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A fun foray of escapism grounded in sound science, Becoming Batman provides the background for attaining the realizable—though extreme—level of human performance that would allow you to be a superhero.



A History of Cookbooks

A History of Cookbooks Author Henry Notaker
ISBN-10 9780520967281
Release 2017-09-05
Pages 400
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A History of Cookbooks provides a sweeping literary and historical overview of the cookbook genre, exploring its development as a part of food culture beginning in the Late Middle Ages. Studying cookbooks from various Western cultures and languages, Henry Notaker traces the transformation of recipes from brief notes with ingredients into detailed recipes with a specific structure, grammar, and vocabulary. In addition, he reveals that cookbooks go far beyond offering recipes: they tell us a great deal about nutrition, morals, manners, history, and menus while often providing entertaining reflections and commentaries. This innovative book demonstrates that cookbooks represent an interesting and important branch of nonfiction literature.



How Italian Food Conquered the World

How Italian Food Conquered the World Author John F. Mariani
ISBN-10 9780230112414
Release 2011-03-15
Pages 288
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Not so long ago, Italian food was regarded as a poor man's gruel-little more than pizza, macaroni with sauce, and red wines in a box. Here, John Mariani shows how the Italian immigrants to America created, through perseverance and sheer necessity, an Italian-American food culture, and how it became a global obsession. The book begins with the Greek, Roman, and Middle Eastern culinary traditions before the boot-shaped peninsula was even called "Italy," then takes readers on a journey through Europe and across the ocean to America alongside the poor but hopeful Italian immigrants who slowly but surely won over the hearts and minds of Americans by way of their stomachs. Featuring evil villains such as the Atkins diet and French chefs, this is a rollicking tale of how Italian cuisine rose to its place as the most beloved fare in the world, through the lives of the people who led the charge. With savory anecdotes from these top chefs and restaurateurs: - Mario Batali - Danny Meyer - Tony Mantuano - Michael Chiarello - Giada de Laurentiis - Giuseppe Cipriani - Nigella Lawson And the trials and triumphs of these restaurants: - Da Silvano - Spiaggia - Bottega - Union Square Cafe - Maialino - Rao's - Babbo - Il Cantinori



Mediterranean Vegetables

Mediterranean Vegetables Author Clifford A. Wright
ISBN-10 9781558327757
Release 2012
Pages 388
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A comprehensive A-to-Z culinary reference to one of the world's healthiest cuisines with more than 20 recipes.