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The country cooking of Italy

Author: Colman Andrews
Publisher: San Francisco : Chronicle Books, ©2011.
Edition/Format:   Book : EnglishView all editions and formats
Database:WorldCat
Summary:
"Following the success of their 2010 James Beard Foundation Best Cookbook of the Year, The Country Cooking of Ireland, Colman Andrews and Christopher Hirsheimer achieve the formidable feat of illuminating the world s most beloved cuisine in an entirely new light. Drawing on more than 40 years of experience traveling and eating in Italy, Andrews explores every region, from Piedmont to Puglia, and provides the
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Genre/Form: Cookbooks
Document Type: Book
All Authors / Contributors: Colman Andrews
ISBN: 9780811866712 0811866718
OCLC Number: 706025458
Description: 392 p. : ill. (some col.), col. map ; 29 cm.
Contents: Antipasto: awakening the palate --
Soup: the essence of land and sea --
Pasta secca: the heart of a cuisine --
Pasta fresca: homemade goodness --
Rice and polenta: grains of satisfaction --
Savory pies, focaccia, and their kin: from the baker's oven --
Fish: gift of the waters --
Crustaceans, cephalopods, and bivalves: treasures of the sea and shore --
Poultry and rabbit: food from the farmyard --
Pork, lamb, and goat: the meat of the matter --
Veal and beef: savory substance --
Game: the flavors of the hunt --
Offal: nothing good wasted --
Salads and vegetables: the bounty of the land --
Desserts and confections: sweet somethings --
The basics.
Responsibility: by Colman Andrews ; foreword by Mario Batali ; photographs by Hirsheimer and Hamilton.

Abstract:

Offers a look at the regional foods of Italy. This book features more than 100 full-colour photographs and more than 200 recipes from various regions of Italy.  Read more...

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"Substantive and succinct. Colman Andrews tops the list of food writers of our generation. He teaches me every day."-Lydia Shire, Chef/Restaurateur

 
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schema:description""Following the success of their 2010 James Beard Foundation Best Cookbook of the Year, The Country Cooking of Ireland, Colman Andrews and Christopher Hirsheimer achieve the formidable feat of illuminating the world s most beloved cuisine in an entirely new light. Drawing on more than 40 years of experience traveling and eating in Italy, Andrews explores every region, from Piedmont to Puglia, and provides the fascinating origins of dishes both familiar and unexpected. This gloriously photographed keepsake depicts an ingredient-focused culture deeply rooted in rural traditions, in which even the most sophisticated dishes derive from more basic fare. With 230 sumptuous recipes highlighting the abundant flavors of the land, all set against the backdrop of Andrews vivid storytelling and Hirsheimer s evocative images, this luxe package is sure to delight home chefs and lovers of Italian food alike"--"@en
schema:description""The Country Cooking of Italy continues our Country Cooking series with a thorough look at the regional foods of Italy, one of the most beloved and traveled countries in the world. This book features more than 100 gorgeous full-color photographs by award-winning photographer Christopher Hirsheimer and more than 200 unexpected recipes from all the regions of Italy from roving gourmand and acclaimed culinary authority Colman Andrews. This luxe package, combined with megawatt food world stars Andrews and Hirsheimer, make this THE Italian book and a must-have"--"@en
schema:description"Antipasto: awakening the palate -- Soup: the essence of land and sea -- Pasta secca: the heart of a cuisine -- Pasta fresca: homemade goodness -- Rice and polenta: grains of satisfaction -- Savory pies, focaccia, and their kin: from the baker's oven -- Fish: gift of the waters -- Crustaceans, cephalopods, and bivalves: treasures of the sea and shore -- Poultry and rabbit: food from the farmyard -- Pork, lamb, and goat: the meat of the matter -- Veal and beef: savory substance -- Game: the flavors of the hunt -- Offal: nothing good wasted -- Salads and vegetables: the bounty of the land -- Desserts and confections: sweet somethings -- The basics."@en
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