Le Migliori Ricette Di Antonella Oltre 2 Ricette Buone E Veloci Da Gustare Tutti I Giorni Book PDF, EPUB Download & Read Online Free

Tradition in Evolution. The Art and Science in Pastry
Author: Leonardo Di Carlo
ISBN: 8896027217
Pages: 832
Year: 2014
View: 1128
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Baking for All Occasions
Author: Flo Braker
Publisher: Chronicle Books
ISBN: 145212132X
Year: 2012-09-21
View: 703
Read: 996
Baking expert Flo Braker rises to the occasion with more than 200 celebration-worthy recipes for baked goods. Whether it's an impressive Dark Chocolate Custard Tart to wish someone a happy birthday, a blue ribbon-worthy batch of Fresh Mint Brownies for the annual family reunion, or an Old World Braided Coffee Cake to impress the bridge club, each recipe is custom-crafted to commemorate life's special events. Lots of introductory information on techniques and ingredients ensure that each treat will be baked to perfection, making this a fabulous reference for any cookbook library. Baking for All Occasions makes each day something to celebrate.
The Pan'ino
Author: Maria Teresa di Marco, Alessandro Frassica
ISBN: 8867532189
Pages: 184
Year: 2018-06
View: 441
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- A real taste of Italy! - Alessandro Frassica's pan'ini features the best of Italian ingredients and raw foods from the best possible producers - A pan'ino is not just a random object - the sandwich finds a complexity of flavors that can thrill in just one bite What could be more simple than a pan'ino? Take some bread and butter, slice it through the middle and fill it. Seen in this way, the sandwich is almost an "anti-cuisine," a nomadic shortcut that allows for speed and little thought. But when Alessandro Frassica thinks about his pan'ino, he considers it in a different way, not as a short-cut, but as an instrument for telling stories, creating layers of tales right there between the bread and its butter. Because even if the sandwich is simple, it is not necessarily so easy to create. Alessandro searches for ingredients, in the raw foods he finds people: producers of pecorino cheese from Benevento, anchovies from Cetara, 'nduja spicy salami from Calabria. Then, he studies the combinations, the consistencies and the temperature, because a pan'ino is not just a random object; savoury must be complemented by sweet; tapenade softens and provides moisture; bread should be warmed but not dried; thus the sandwich becomes a simple way of saying many excellent things; including finding a complexity of flavors that can thrill in just one bite. Contents: Introduction; Classic pan'ini; Vegetarian pan'ini; Fish pan'ini; Ingredients; Bread.
Tutti in cucina
Author: Natalia Cattelani
Publisher: pianopiano book bakery di Anna Lo Piano
ISBN: 8894035417
Pages: 389
Year: 2014-05-16
View: 617
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Che siate genitori con orari da incubo, nonni della domenica, studenti fuori sede, zii vacanzieri, single senza pentole o tate plurime non ha importanza. E non importa neanche che siate quel tipo di persona che trema all’idea di preparare un piatto con più di tre ingredienti, teme il forno e guarda con soggezione un impasto. Se siete di buon appetito, e pensate che il cibo sia un modo per stare insieme e dimostrare affetto agli altri e a se stessi, allora questo manuale di cucina è per voi.
Cake Pops Holidays
Author: Bakerella
Publisher: Chronicle Books
ISBN: 1452122067
Pages: 96
Year: 2012-10-12
View: 226
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Bakerella is the force behind the worldwide sensation that is cake pops and now she's back for the holidays. Here, she celebrates the holiday season with more than twenty winter-themed cake pop creations including adorable Christmas trees, sweet Santas, tiny gingerbread houses, snowflakes and many more. These cute and clever designs include step-by-step instructions and plenty of Bakerella's expert guidance, giving you the skills to make and decorate them like a professional. Follow Bakerella's tips for displaying, gifting, boxing and shipping your precious pops and spread lots of smiles this holiday season.
Author: Carla Bardi
ISBN: 8889272821
Pages: 64
Year: 2009-02-01
View: 168
Read: 946
"Discover the secrets of risotto. Learn how to make creamy dishes of perfectly cooked rice gently flavoured with herbs, vegetables or meat. Here you will find classic risottos from every region of Italy, plus a few modern dishes too. Each recipe is graded for difficulty as level 1, 2 or 3, with almost all falling into the first two categories."--BOOK JACKET.
The FastDiet Cookbook
Author: Mimi Spencer, Sarah Schenker
Publisher: Simon and Schuster
ISBN: 1476749205
Pages: 272
Year: 2013-07-02
View: 927
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The indispensable companion to the #1 New York Times bestselling diet book The FastDiet became an instant international bestseller with a powerful, life-changing message: that it’s possible to lose weight, reduce your risk of diabetes, cardiovascular disease, and cancer, all while eating what you normally eat five days a week. You simply cut your caloric intake two days a week—500 calories for women, 600 for men. But as author Dr. Michael Mosely said, "It’s not really fasting. It’s just a break from your normal routine." This fabulous new cookbook offers over 150 carefully crafted, nutritious, low-calorie recipes to enable you to incorporate the FastDiet into your daily life. Ranging from simple breakfasts to leisurely suppers, the recipes are all expertly balanced and calorie-counted by FastDiet co-author Mimi Spencer (a devotee of the diet herself!) and nutritionist Dr. Sarah Schenker. From soups to meat dishes to delicious fish-based meals, the recipes designed to fill you up and stave off hunger—even though none are over 500 calories. There are also detailed menu plans and plenty of encouraging tips, including kitchen-cupboard essentials, the latest nutritional advice and a whole section of speedy meals for busy days. With an introduction to the diet itself—detailing its many scientifically-backed health benefits and the transformative results it’s already given to hundreds of thousands of readers—this book is an essential follow-up companion guide to The FastDiet. With The FastDiet Cookbook you will never have to worry about planning your Fast Days again!
Barbecue Sauces, Rubs, and Marinades--Bastes, Butters & Glazes, Too
Author: Steven Raichlen
Publisher: Workman Publishing
ISBN: 1523500816
Pages: 352
Year: 2017-05-02
View: 489
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Barbecue sauces, rubs, and marinades are every griller’s secret weapon—the flavor boosters that give grilled food its character, personality, depth, and soul. Steven Raichlen, America’s “master griller” (Esquire), has completely updated and revised his bestselling encyclopedia of chile-fired rubs, lemony marinades, buttery bastes, pack-a-wallop sauces, plus mops, slathers, sambals, and chutneys. It’s a cornucopia of all the latest flavor trends, drawing from irresistible Thai, Mexican, Indian, Cajun, Jamaican, Italian, and French cuisines, as well as those building blocks from America’s own barbecue belt. There are over 200 recipes in all, including a full sampler of dinner recipes using the sauces. And the book now has full-color photographs throughout. It’s the essential companion cookbook for every at-home pitmaster looking to up his or her game.
Italian Identity in the Kitchen, or, Food and the Nation
Author: Massimo Montanari
Publisher: Columbia University Press
ISBN: 0231160844
Pages: 128
Year: 2013-07-16
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Massimo Montanari draws readers into the far-flung story of how local and global influences came to flavor Italian identity. The fusion of ancient Roman cuisine -- which consisted of bread, wine, and olives -- with the barbarian diet -- rooted in bread, milk, and meat -- first formed the basics of modern eating across Europe. From there, Montanari highlights the importance of the Italian city in the development of gastronomic taste in the Middle Ages, the role of Arab traders in positioning the country as the supreme producers of pasta, and the nation's healthful contribution of vegetables to the fifteenth-century European diet. Italy became a receiving country with the discovery of the New World, absorbing corn, potatoes, and tomatoes into its national cuisine. As disaster dispersed Italians in the nineteenth century, new immigrant stereotypes portraying Italians as "macaroni eaters" spread. However, two world wars and globalization renewed the perception of Italy and its culture as unique in the world, and the production of food constitutes an important part of that uniqueness.
Birth and Death of the Housewife
Author: Paola Masino
Publisher: SUNY Press
ISBN: 1438428138
Pages: 219
Year: 2010-07-02
View: 1167
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First English translation of Paola Masino’s Nascita e morte della massaia, her most controversial novel that provoked Fascist censorship for its critical portrayal of marriage and motherhood.
Christmas with Gordon
Author: Gordon Ramsay
ISBN: 1849497028
Pages: 144
Year: 2015-10
View: 650
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Gordon Ramsay has earned an extraordinary 12 Michelin stars for his restaurants in London and New York. In this book he gives inspiration, advice and 75 failsafe recipes for all occasions over the Christmas period.
The Cake Book
Author: Tish Boyle
Publisher: Wiley
ISBN: 0471469335
Pages: 400
Year: 2006-05-01
View: 1284
Read: 453
"There's something magical about the process of makinga cake from scratch, a process that transforms a few simple ingredients--butter, sugar, flour, and eggs--into culinary artistry." --Tish Boyle
Pasta and Pizza
Author: Franco La Cecla
Publisher: Prickly Paradigm
Pages: 122
Year: 2007
View: 1142
Read: 1300
Pasta and pizza, in all their infinitely delicious and universally appealing varieties, are inextricably connected to Italian identity. These familiar foods not only represent Italy’s culinary traditions, according to anthropologist Franco La Cecla, they have unified the Italian people and spread Italian culture worldwide. Pasta and Pizza tells the story of how cuisine born in the south of Italy during the Arab conquest became a foundation for the creation of a new nation. As La Cecla shows, this process intensified as millions of Italians immigrated to the Americas: it was abroad that pasta and pizza became synonymous with being Italian, and the foods’ popularity grew as the Italian presence expanded in American culture. More than literature, art, or even language, food serves as a strong cultural rallying point for the Italian people and a way to disseminate Italian traditions worldwide. Available for the first time in English translation, La Cecla’s lively and accessible study will be of interest to a wide range of readers, from social theorists to avid foodies.
Sushi & Susci
Author: Moreno Cedroni
ISBN: 8886174403
Pages: 96
Year: 2003
View: 1005
Read: 748

August, October
Author: Andres Barba
Publisher: Hispabooks Pub
ISBN: 8494365819
Pages: 152
Year: 2015-10
View: 789
Read: 850
A very adult novel about adolescence written in a crafted, sensual prose that resonates hauntingly in the mind.

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