Descriere: Real French home cooking with all the recipes from Rick's new BBC Two series. Over fifty years ago Rick Stein first set foot in France.
Page dim. 252 x 198 x 33
Weight: 1274 grams
Caggiano, Biba Caggiano
Biba Caggiano has traveled extensively throughout Italy, seeking out trattorie and collecting recipes at their source, and Trattoria Cooking brings together more than two hundred of Biba's favorite authentic recipes. Trattoria Cooking is filled with dishes that exemplify the simplicity and comfort of this homestyle cooking: Fettunta con Spinaci (Tuscan Garlic Bread with Spinach), Zuppa di Cipolle e Pane (Onion and Bread Soup), Rigatoni alla Fornaia (Rigatoni with Tomatoes, Pesto, and Ricotta), Risotto alla Mozzarella Affumicata (Risotto with Smoked Mozzarella). Entrees are well represented with such recipes as Pollo in Padella con Melanzane e Zucchine (Pan Roasted Chicken with Eggplant and Zucchini) and Buridda (Baked Assorted Fish, Tomatoes, and Onions Genova Style), and vegetables are celebrated in all their freshness and versatility - Piselli alla Pancetta Fritta (Peas with Fried Pancetta), Fagiolini con le Alici e Aglio (String Beans with Anchovies and Garlic), and Padellata di Verdure in Agrodolce (Sweet-and-Sour Mixed Sauteed Vegetables). In addition, there are recipes for homey polentas, filling pizzas, calzones, and frittatas, and such mouthwatering desserts as the ...
The award-winning cookbook that's not just for vegetarians Carol Gelles, one of the best-known authorities on the subject, offers hundreds of appetizers, entrees, soups, salads, and more, proving that vegetarian cuisine is anything but boring. The flavor combinations are limitless, drawing on the ingredients and spices from every international cuisine. Discussions of vegetables, grains, beans, and soyfoods are interspersed throughout the recipes, making the book easy enough for beginners to follow. And every recipe is coded as lacto-vegetarian (some dairy products), ovo-vegetarian (some egg products), or vegan (made without dairy or meat products).
Irma Von Starkloff Rombauer, Marion Rombauer Becker
No other cookbook includes such a complete range of recipes in every category: everyday, classic, foreign, and deluxe. Now over 40 years old, this edition features new chapters on maintaining nutrients while cooking and explaining how and why certain materials commonly combined react as they do. "The classic work, which covers the entire gamut of kitchen procedures and is easy to use".--James Beard.