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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.



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.



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.



The Cook s Encyclopedia of Pasta

The Cook s Encyclopedia of Pasta Author Jeni Wright
ISBN-10 0754803708
Release 2000-01
Pages 256
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Over 65 inspirational rcipes the best of contemporary Italilan cooking.



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.



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.



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!



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.



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



The Bulletproof Diet

The Bulletproof Diet Author Dave Asprey
ISBN-10 9781623365196
Release 2014-12-02
Pages 320
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In his mid-twenties, Dave Asprey was a successful Silicon Valley multimillionaire. He also weighed 300 pounds, despite the fact that he was doing what doctors recommended: eating 1,800 calories a day and working out 90 minutes a day, six times a week. When his excess fat started causing brain fog and food cravings sapped his energy and willpower, Asprey turned to the same hacking techniques that made his fortune to "hack" his own biology, investing more than $300,000 and 15 years to uncover what was hindering his energy, performance, appearance, and happiness. From private brain EEG facilities to remote monasteries in Tibet, through radioactive brain scans, blood chemistry work, nervous system testing, and more, he explored traditional and alternative technologies to reach his physical and mental prime. The result? The Bulletproof Diet, an anti-inflammatory program for hunger-free, rapid weight loss and peak performance. The Bulletproof Diet will challenge—and change—the way you think about weight loss and wellness. You will skip breakfast, stop counting calories, eat high levels of healthy saturated fat, work out and sleep less, and add smart supplements. In doing so, you'll gain energy, build lean muscle, and watch the pounds melt off. By ditching traditional "diet" thinking, Asprey went from being overweight and sick in his twenties to maintaining a 100-pound weight loss, increasing his IQ, and feeling better than ever in his forties. The Bulletproof Diet is your blueprint to a better life.



Hot and Cheesy

Hot and Cheesy Author Clifford A. Wright
ISBN-10 9781118110621
Release 2012-01-06
Pages 416
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The cookbook that will make cheese lovers melt! On a pizza, in a casserole, sprinkled on top, or stuffed inside, melted cheese makes an ordinary meal into a decadent delight. It's a staple ingredient in plenty of our favorite comfort foods—from a gooey macaroni and cheese to a spicy quesadilla—but never before have so many hot and delicious cheese recipes been brought together in one place. Clifford A. Wright's Hot & Cheesy offers more than 250 recipes covering fritters, pastries, casseroles, pastas, sandwiches, pizzas, breads, and almost anything else you could top, stuff, or sprinkle with cheese. The book presents an exhaustive collection of cheesy comfort food recipes from around the world Author Clifford A. Wright is the award-winning author of such cookbooks as Bake Until Bubbly, The Best Soups in the World, and A Mediterranean Feast Like all of Wright's books, this title also includes historical and cultural notes on each recipe From imported artisanals to the pride of Wisconsin, from gouda to gruyere, there's something in Hot & Cheesy for every cheese lover.



Occupational Outlook Handbook 2009

Occupational Outlook Handbook 2009 Author U. S. Department of Labor
ISBN-10 9781602393202
Release 2008-12
Pages 890
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A directory for up-and-coming jobs in the near-future employment market includes recommendations for finding or advancing a career and draws on statistics from the U.S. Department of Labor, in a guide that includes coverage of more than 250 occupations. Original.



Pasta

Pasta Author Jeni Wright
ISBN-10 0754802639
Release 1999
Pages 96
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More than just a cookbook, this is a comprehensive guide to the world of pasta. An informative introduction gives the background of pasta as well as traditional ways of serving and eating it. More than 35 recipes are included, with step-by-step photographs and pictures of the finished dishes. The book features a fully-illustrated identification guide to the huge range of fresh and dried pastas, including regional variations. Advice on what wine goes best with what dishes is also documented.