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It?s summertime in Italy and the living is easy. The days
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It?s summertime in Italy and the living is easy. The days are longer and more relaxed. Italians flock to the coast to enjoy the tranquility of the sea or retreat to the countryside to unwind in the brilliant, bright sunshine. And most all, they eat.Recipes from an Italian Summer captures the essence of the Italian summer featuring over 400 easy-to-make seasonal recipes, organized by how we like to eat with individual chapters for Picnics, Salads, Barbecues, Light Lunches and Suppers, Summer Entertaining, Desserts, and Ice Cream and Drinks. The recipes are perfect ways to make the most of tasty summer produce such as tomatoes, fresh herbs, peas, beans, fresh fruit, and berries. A must-have for anyone who enjoyed The Silver Spoon, Phaidon?s bestselling Italian cookbook.Recipes from an Italian Summer not only brings the taste of the Italian summer to your table, it also transports you to Italy. Alongside 100 beautiful photographs of the mouthwatering dishes by Andy Sewell are more than 30 stunning images of the Italian countryside from award-winning photographer Joel Meyerowitz. Travel through the pages to the idyllic vacation regions of Campania, Tuscany, Sicility, and Sardinia and you experience the bold flavors of their regional cuisines.PiadinaPreparation time: 45 minutes (including rising)Cooking time: 15 minutesServes 12 5 ¿ cups all-purpose flour, plus extra for dusting2 teaspoons baking powder (optional) ¿ cup lardolive oil, for brushing12 slices prosciuttosaltSift together the flour, baking powder, and 2 pinches of salt into a large bowl. Add the lard and as much warm water as necessary to mix to a springy dough. Cover with a clean dish towel and let rise for 30 minutes. Divide the dough into 12 pieces and roll them out into thin rounds on a lightly floured counter. Brush a skillet with oil, add the round in batches, and cook on both sides for a few minutes, until lightly browned. Top each piadina with a slice of prosciutto and fold in half to serve.
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Get the most from your panini press. Subtitled "More than J
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Get the most from your panini press. Subtitled "More than Just a Sandwich," this book offers more than 50 recipes for Italian-style grilled sandwiches as well as unique desserts. You'll appreciate the dozens of ideas for quick, easy-to-prepare meals - from a weekend breakfast to a casual dinner - using a wide variety of ingredients. Standout recipes include stuffed portobello mushrooms, curried chicken salad on grilled cornbread, Italian-style cheese steak, shrimp po'boy and grilled pineapples on coconut pound cake. Hardcover, 95 pages. A Williams-Sonoma exclusive.
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It?s summertime in Italy and the living is easy. The days
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It?s summertime in Italy and the living is easy. The days are longer and more relaxed. Italians flock to the coast to enjoy the tranquility of the sea or retreat to the countryside to unwind in the brilliant, bright sunshine. And most all, they eat.Recipes from an Italian Summer captures the essence of the Italian summer featuring over 400 easy-to-make seasonal recipes, organized by how we like to eat with individual chapters for Picnics, Salads, Barbecues, Light Lunches and Suppers, Summer Entertaining, Desserts, and Ice Cream and Drinks. The recipes are perfect ways to make the most of tasty summer produce such as tomatoes, fresh herbs, peas, beans, fresh fruit, and berries. A must-have for anyone who enjoyed The Silver Spoon, Phaidon?s bestselling Italian cookbook.Recipes from an Italian Summer not only brings the taste of the Italian summer to your table, it also transports you to Italy. Alongside 100 beautiful photographs of the mouthwatering dishes by Andy Sewell are more than 30 stunning images of the Italian countryside from award-winning photographer Joel Meyerowitz. Travel through the pages to the idyllic vacation regions of Campania, Tuscany, Sicility, and Sardinia and you experience the bold flavors of their regional cuisines.PiadinaPreparation time: 45 minutes (including rising)Cooking time: 15 minutesServes 12 5 ¿ cups all-purpose flour, plus extra for dusting2 teaspoons baking powder (optional) ¿ cup lardolive oil, for brushing12 slices prosciuttosaltSift together the flour, baking powder, and 2 pinches of salt into a large bowl. Add the lard and as much warm water as necessary to mix to a springy dough. Cover with a clean dish towel and let rise for 30 minutes. Divide the dough into 12 pieces and roll them out into thin rounds on a lightly floured counter. Brush a skillet with oil, add the round in batches, and cook on both sides for a few minutes, until lightly browned. Top each piadina with a slice of prosciutto and fold in half to serve.
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You don’t have to live in Italy to live like an Italian. In
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You don’t have to live in Italy to live like an Italian. In Cooking Up an Italian Life, an inviting collection of meals and stories, well-known food writer Sharon Sanders unites an Italian sensibility to an American lifestyle. Sanders lived, worked, and married in Italy—one of the few foreigners ever to wed in the celebrated Church of Santa Croce. With “What I Learned About Life from the Risotto King of Milan,” “I Brake for Italians, ” “My Dinner with Luciano,” and other spirited essays, Sanders escorts us to the Italy that is in everyone’s kitchen. Keenly aware of how sharing food enhances daily living, and in tune with the simplicity people crave today, she shares nearly 200 recipes made from seasonal produce, imported basics, and ingredients found in any supermarket. Most recipes are designed as complete meals at a glance. For special times, dozens of appetizer and dessert recipes may be added to the core dinners. Cooks ready for more ambitious projects may turn to “Making Rustic Bread,” “Capturing Summer Flavors for All Meals,” “Making Fresh Egg Pasta," or other lessons. The affordable wine recommendations enable everyone to raise a glass and offer a hearty salute to the spirit of Italy within all of us.
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Whether you are just beginning to explore your culinary ski
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Whether you are just beginning to explore your culinary skills or you are an experienced pro looking for a place to keep those favorite recipes; this tabbed journal is a great gift to give to family and friends so they can pass down generations of delicious recipes. With 240 lined pages and 6 different categories (Brunch, Appetizers, Dinners, Barbecue, Desserts, and Holiday), there is a place for every dish. The Brights Collection is genuine goatskin - the time-honored leather of fine bookbinding. In addition to its superb strength, goatskin offers a supple hand and beautiful appearance to accessories and small leather goods.
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Celebrity chef Valentina Harris makes traditional Italian c
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Celebrity chef Valentina Harris makes traditional Italian cooking easy. Over 100 authentic Italian Recipes have been simplified for the contemporary kitchen- piquant ragus with fresh pasta, nutty risottos, succulent meat and poultry dishes, aromatic fish and creamy desserts. Her instructions cover all the techniques necessary to master Italian cooking, from rolling fresh pasta, perfecting polenta and non-sticky gnocchi, notes on cleaning and boning fish and how to pick the choicest ingredients. An engaging raconteur she enriches her recipes with fascinating food facts and anecdotes from her store of childhood memories of the family kitchen in Tuscany. Her recipes are beautifully decorated with charming illustrations.
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Brie and apricot jam on a baguette; spinach and goat cheese
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Brie and apricot jam on a baguette; spinach and goat cheese on a croissant; blue cheese and fresh figs on crusty Italian bread: this is not your mother's grilled cheese sandwich. In Great Grilled Cheese, cheese expert and award-winning cookbook author Laura Werlin presents 50 scrumptious grilled cheese and panini recipes that range from the traditional to the contemporary. In addition to the more inventive combinations, including grilled cheese for dessert, there's always room at the table for the classics: grilled American on white, or apple, ham, and cheddar on sourdough.Werlin discusses techniques-nonstick versus cast-iron pan, whether to cover during cooking, how to use the ultrapopular panini machine. Maren Caruso's tantalizing photographs perfectly convey the appeal of creamy melted cheese pressed between two slices of crisp, buttery bread. For cheese aficionados, parents whose kids insist on grilled cheese at every meal, and the kid in all of us who craves comfort food, Great Grilled Cheese will satisfy everyone's cheese dreams. AUTHOR BIO: LAURA WERLIN, who won a 2004 James Beard Award for her book The All American Cheese and Wine Book, is a food journalist and cheese expert whose articles have appeared in Saveur, Cooking Light, and Country Living. In addition to having written two books on cheese, The New American Cheese (2000) and The All American Cheese and Wine Book (2003), Werlin writes a biweekly syndicated column on cheese.MAREN CARUSO is a San Francisco-based photographer who specializes in food photography. Her work has appeared in Wine and Spirits, Chocolatier, and Taste magazines, and in more than ten books, including Grilling and Barbecuing (STC).
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From pizza to pasta to the classic cannoli, Americans have
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From pizza to pasta to the classic cannoli, Americans have an enduring love affair with la cucina Italiana -- renowned for everything from its great taste to its beautiful presentations. Betty Crocker's Italian Cooking has been completely revised and updated, with recipes by Italian native Antonio Cecconi, who provides tantalizing and authentic Italian recipes to delight the palate. With chapters ranging from appetizers to desserts, it is easy to find the ideal, authentic creation for any occasion. But there's more to this book than just recipes -- special features enable you to expand your understanding of Italian cuisine:An introduction discusses the cuisines of Italy and how the history of the areas influences the food there.Complete glossaries of Italian cheeses, pastas, vinegars, herbs, and olives and olive oils can help you choose the right ingredients.Both "first course" and "main dish" servings are included for adapting the dishes to different placement wi
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Chock-full of brilliant ideas for gourmet food that can be
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Chock-full of brilliant ideas for gourmet food that can be prepared in less than 30 minutes; this cookbook will appeal to busy cooks who want to spend less time in the kitchen while still preparing quality food for friends and family. Each recipe was carefully selected from a broad range of cooking styles and traditions, with an emphasis on Italian, Mediterranean, and Asian, as well as a wonderful assortment of home-style, family dishes. All of the recipes have been kitchen-tested and each one is illustrated by a stylish photograph, helping even novice cooks prepare and present the dishes with ease and flair. This beautifully illustrated cookbook features more than 330 easy recipes for everything from snacks to desserts; recipes can prepared in less than 30 minutes; and every recipe is accompanied by a beautiful full-color photo. "Quick Food" will be a welcome addition to every food lover's library-and a much-thumbed classic on kitchen shelves.
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American chef Jessica Theroux spent a year traveling throug
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American chef Jessica Theroux spent a year traveling throughout Italy, cooking and talking with Italian grandmothers, learning their secrets and listening to their stories. The result is a charming and authentic collection of recipes, techniques, anecdotes, and photographs that celebrate the rustic and sustainable culinary traditions of Italy’s most experienced home cooks. Cooking with Italian Grandmothers features the histories and menus of fifteen grandmothers, each of whom welcomed Ms. Theroux into their kitchens and pantries and shared both their favorite dishes and personal wisdoms. From the dramatic winter shores if Ustica to the blooming hills of Tuscany in spring, readers will journey through Italy’s most divers regions and seasons, to discover the country’s most delectable dishes, from the traditional to the unexpected, and meet the storied women who make them. Part travel diary, part photo essay, part cookbook, Cooking with Italian Grandmothers features over 100 time-honored recipes, from the perfect panna cotta to the classic meat lasagna. Includes:Recipes and wisdom from 12 Italian grandmothers100 classic Italian recipesA number of regional and seasonal menus, complete from appetizer to dessert.Over 150 full color photographs.
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A way to eat. The way to live. Simply Organic goal is to en
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A way to eat. The way to live. Simply Organic goal is to enrich peoples lives with an honest promise of freshness, quaility, and taste that can only come from organically grown foods. Warm, sweet Nutmeg adds depth to desserts but is also great with savory dishes like sauteed spinach and mashed potatoes.Nutmeg's flavor is a bit sweeter, but more robust than the flavor of mace. It's traditionally used in Italian sausages, Middle Eastern lamb recipes, and various spice blends (some curry powder and garam masala blends, for example). Europeans use it in potato dishes, sauces, baked goods and processed meats.You'll find nutmeg in recipes for pies, cookies, cakes, puddings, and custards, as well as sauces and souffles. Try it in soups (especially split pea and tomato soups), and with seafood, fish, chicken, beans, and eggs. It works well with cheeses and a variety of vegetables, too, like cabbage, broccoli, onions, eggplant, spinach and Brussels sprouts. Don't forget to sprinkle it on eggnog, mulled wines and punches. Nutmeg is the dried seed of the fruit of an evergreen. Warm and sweet, nutmeg adds depth to desserts and savory dishes alike. Sprinkle it on your eggnog, but try it on your potatoes, too! Botanical name: Myristica fragrans Houtt. , Myristica fragrans Mace and nutmeg both come from the fruit of Myristica fragrans, an aromatic evergreen that grows to 66 feet, with dark green leaves, aromatic flowers, and large, brownish/yellow fruit. The female trees produce the fleshy fruit that splits in half once mature. The bright red, lacy covering (the aril) is harvested as mace, while the seeds are used for nutmeg. Nutmegs can be harvested when the trees are 7 to 9 years old, and the tree reaches full harvest maturity after about 20 years. While M. fragrans is generally the preferred spice, two other species of nutmeg are grown--and sometimes used as adulterants. They are M. argentea or Papuan nutmeg, which is grown in New Guinea, and M.
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Want your child to cook like an Italian? The Silver Spoon f
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Want your child to cook like an Italian? The Silver Spoon for Children is the best way to start. What if your child could make their own Pizza Margherita? What about Tomato Bruschetta, Tuscan Minestrone Soup, Rigatoni with Meatballs, Chicken Stuffed with Marscapone, Foccaccia, or Fruits of the Forest Ice Cream? All of these recipes, and more, have been adapted just for children from Italy?s best-selling culinary bible.Broken into ?Lunches and Snacks,? ?Pasta and Pizza,? ?Main Courses? and ?Desserts and Baking,? The Silver Spoon for Children presents over 40 quick, wholesome and authentic Italian recipes that children aged 8 and above will love to cook and eat. The recipes have been thoroughly tested by an expert in children?s nutrition. The book also offers tips on cooking safely, which kitchen equipment to use, and how to make things as tasty as possible. Every step is described in detail accompanied by charming hand-drawn illustrations and full-color photographs of the finished dish that make the recipes fun and easy-to-follow.Editorial Reviews?Italy?s favorite cookbook now has a kids? version and we?re psyched it?s coming to the U.S.? ? Parents magazine
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Weeknights, meaning "work nights," leave only so much time
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Weeknights, meaning "work nights," leave only so much time for preparation, so this prolific author of Italian cookbooks for the home chef allows no more than a half-hour at most to get those Monday-Friday meals on the table. They include vegetarian salads and pasta dishes, polentas, soups, stews, classic pizzas, and grilled meats, along with a variety of desserts that are easy to assemble or prepare ahead. The point here is that sitting with your family for a simple but delicious meal is far more important than providing elaborate dinners that would keep at least one parent fussing in the kitchen while the fun, important stuff was going on around the dining room table. The beautiful photographs affirm that even simple meals attain artistry in the hands of Italian cooks.
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A master teacher in his own right, Giuliano Hazan learned t
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A master teacher in his own right, Giuliano Hazan learned the art of Italian cooking from the authority on Italian cooking -- his mother, Marcella Hazan. When his first bestseller The Classic Pasta Cookbook appeared, Newsday exclaimed: "What a good cook he is, and what a clear and useful book he has made. He learned his mother's lessons well." In Every Night Italian, he writes for a new generation, addressing the concerns most often expressed by students in his cooking classes: how to make good, authentic Italian meals, with ingredients from the supermarket, when there's not much time to spend in the kitchen. With a pantry of basic Italian ingredients and detailed line drawings of the essential techniques for cutting a pepper, trimming an artichoke, sharpening a knife, and more, Giuliano Hazan teaches home cooks to prepare real Italian food like never before: quickly and easily. The 120 recipes in this book -- from appetizers to desserts -- each take less than forty-five minutes to prepare. In his chapter on menu suggestions -- Simple Family Menus, Elegant Sit-Down Menus, Buffet and Picnic Menus -- which groups complementary dishes, Hazan also teaches home cooks how to organize their time in the kitchen and how to prepare several dishes simultaneously, making it even easier to produce a satisfying and balanced Italian meal for any occasion. Americans love Italian food because of its genuine flavors and fresh ingredients. Now with the help of Giuliano Hazan, they will be delighted to learn that it has another wonderful virtue: it can be very simple and quick to prepare. * 50 drawings of essential techniques * 16 color photographs of finished dishes
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pShare your family's best recipes with your siblings, chil
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pShare your family's best recipes with your siblings, children or any family member in this well designed album. Family recipes come in many forms and this book is well-designed to hold cards, letters, clippings, and printouts. You can use it to create an elegant record of your family's culinary history or as a welcoming shower gift./pulbFeatures/bli style="margin-left:40px"9 pre-labeled tabs and three blank/lili style="margin-left:40px"Labeled tabs include Appetizers, Soups Salads, Bread, Pasta, Meats, Poultry, Seafood, Vegetable/Sides, Desserts /lili style="margin-left:40px"Stickers are included to customize your blank tabs /lili style="margin-left:40px"Each tabbed divider has a pocket to hold recipes, two lined sheets, one blank sheet, one full size plastic pocket, and one 4-pocket recipe card page/lili style="margin-left:40px"24 recipe cards are included /lili style="margin-left:40px"Inside front cover contains equivalents and substitutions charts/lili style="margin-left:40px"Inside back cover contains roasting temperatures information/lili style="margin-left:40px"Cover holds a 4" x 6" photo/lili style="margin-left:40px"Boxed for easy gift giving/lili style="margin-left:40px"Made in the USA/li/ul Specifications: ul li style="margin-left:40px"11 wide by 12 high/li/ul
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Want your child to cook like an Italian? The Silver Spoon f
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Want your child to cook like an Italian? The Silver Spoon for Children is the best way to start. What if your child could make their own Pizza Margherita? What about Tomato Bruschetta, Tuscan Minestrone Soup, Rigatoni with Meatballs, Chicken Stuffed with Marscapone, Foccaccia, or Fruits of the Forest Ice Cream? All of these recipes, and more, have been adapted just for children from Italy?s best-selling culinary bible.Broken into ?Lunches and Snacks,? ?Pasta and Pizza,? ?Main Courses? and ?Desserts and Baking,? The Silver Spoon for Children presents over 40 quick, wholesome and authentic Italian recipes that children aged 8 and above will love to cook and eat. The recipes have been thoroughly tested by an expert in children?s nutrition. The book also offers tips on cooking safely, which kitchen equipment to use, and how to make things as tasty as possible. Every step is described in detail accompanied by charming hand-drawn illustrations and full-color photographs of the finished dish that make the recipes fun and easy-to-follow.Editorial Reviews?Italy?s favorite cookbook now has a kids? version and we?re psyched it?s coming to the U.S.? ? Parents magazine
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Malcolm Stogo's new book- INCREDIBLE ICE CREAM, Making It Y
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Malcolm Stogo's new book- INCREDIBLE ICE CREAM, Making It Your Way With Passion! FOR PROFESSIONAL ICE CREAM ARTISANS AND HOME ICE CREAM JUNKIES has arrived. It is a new how-to recipe book for the ice cream artisan or home ice cream junkie who wants to make the world s best ice cream, gelato, sorbet or Italian ices. This new comprehensive frozen dessert recipe book that can help anyone whose objective is to make the best ice cream either on a professional level or at home. Written by well-known ice cream author Malcolm Stogo, this book has the most incredible ice cream recipes you ll want to use for an out of the box approach to creative ice cream making. It offers easy-to-read chapters on everything from how to build an ice cream production room to simply recipes making the best ice cream at home using three different size batch processes. Ice Cream includes over 200 of the newest, most creative recipes for making ice cream, gelato, sorbet and Italian ices, and also a chapter on the preparation of ice cream cakes.
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This 21 piece set includes all the child-sized tools needed
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This 21 piece set includes all the child-sized tools needed for the Junior Chef to prepare delicious meals and yummy desserts. The set features the unique real functioning Pasta Maker that turns out various spaghetti and lasagna shaped noodles and the Senor Guacamole Dispenser to top off Nachos and Quesadillas with Sour Cream and Guac. With the Oooze Icing decorator, Young Chefs can choose from various designs for icing the cupcakes and muffins prepared in their Cupcake - Muffin Liners. The Jiggly Gelatin Servers assure that children have extra shaky gelatin and pudding, and the Teddy Bear Baking Form yields adorably shaped Brownies. Whimsical real functioning utensils in the set Broccoli Face Spoon, Eggplant Whisk, Spaghetti Claw Fork and the Tomato Face Rolling Pin are handy items for stirring up ingredients in the Mixing Bowl. Colorful assorted sized Measuring Spoons let the chefs select the right amount of ingredients. Chef Hat and Plastic Apron Kitchen Wear are adjustable in size to suit the children. Nine laminated Recipe Cards come on a plastic loop for easy access and hanging in the kitchen. Recipes vary from Italian, Mexican and American cuisine to delicious Desserts. CAUTION: Wash all parts thoroughly with soap and warm water before each use. Use top shelf in dishwasher for additional cleaning. Only microwave mixing bowl is microwave safe. All other parts not designed for microwave cooking. Recommended for ages 8 and up.
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This book is an homage to traditional and classic Italian h
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This book is an homage to traditional and classic Italian home cooking, and to the kitchens of the Italian people who have developed Italian cooking through the centuries and across oceans to new worlds. In America, we call it comfort food. The Italians call it cucina casalinga, home cuisine. In Italy, comfort food is a highly evolved art form, and this book includes recipes from the author's own family of devoted cooks-from appetizers and soups, to salads and meats, from pastas to desserts and even food for children.
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A collection of more than 85 easy, authentic recipes from C
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A collection of more than 85 easy, authentic recipes from Chef Massimo Capra's take on one-pot dishes, Italian style. Filled with colorful and flavorful dishes including recipes for soups, salads, risottos, polentas, pastas, fish, poultry, meat, vegetables, and even desserts. Capra demonstrates techniques, explains ingredients, and revels in his culinary heritage with infectious enthusiasm.
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A master teacher in his own right, Giuliano Hazan learned t
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A master teacher in his own right, Giuliano Hazan learned the art of Italian cooking from the authority on Italian cooking -- his mother, Marcella Hazan. When his first bestseller The Classic Pasta Cookbook appeared, Newsday exclaimed: "What a good cook he is, and what a clear and useful book he has made. He learned his mother's lessons well." In Every Night Italian, he writes for a new generation, addressing the concerns most often expressed by students in his cooking classes: how to make good, authentic Italian meals, with ingredients from the supermarket, when there's not much time to spend in the kitchen. With a pantry of basic Italian ingredients and detailed line drawings of the essential techniques for cutting a pepper, trimming an artichoke, sharpening a knife, and more, Giuliano Hazan teaches home cooks to prepare real Italian food like never before: quickly and easily. The 120 recipes in this book -- from appetizers to desserts -- each take less than forty-five minutes to prepare. In his chapter on menu suggestions -- Simple Family Menus, Elegant Sit-Down Menus, Buffet and Picnic Menus -- which groups complementary dishes, Hazan also teaches home cooks how to organize their time in the kitchen and how to prepare several dishes simultaneously, making it even easier to produce a satisfying and balanced Italian meal for any occasion. Americans love Italian food because of its genuine flavors and fresh ingredients. Now with the help of Giuliano Hazan, they will be delighted to learn that it has another wonderful virtue: it can be very simple and quick to prepare. * 50 drawings of essential techniques * 16 color photographs of finished dishes
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From pizza to pasta to the classic cannoli, Americans have
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From pizza to pasta to the classic cannoli, Americans have an enduring love affair with la cucina Italiana -- renowned for everything from its great taste to its beautiful presentations. Betty Crocker's Italian Cooking has been completely revised and updated, with recipes by Italian native Antonio Cecconi, who provides tantalizing and authentic Italian recipes to delight the palate. With chapters ranging from appetizers to desserts, it is easy to find the ideal, authentic creation for any occasion. But there's more to this book than just recipes -- special features enable you to expand your understanding of Italian cuisine:An introduction discusses the cuisines of Italy and how the history of the areas influences the food there.Complete glossaries of Italian cheeses, pastas, vinegars, herbs, and olives and olive oils can help you choose the right ingredients.Both "first course" and "main dish" servings are included for adapting the dishes to different placement wi
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Exclusively ours. Rich in character, this Italian stainless
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Exclusively ours. Rich in character, this Italian stainless steel flatware has rustic pewter handles. 20-Piece service includes four five-piece place settings. Five-piece setting includes salad fork, dinner fork, knife, table spoon, and tea spoon....
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In addition to dozens of mouth-watering dessert suggestions
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In addition to dozens of mouth-watering dessert suggestions, Stevia Sweet Recipes provides a tantalizing array of breakfast, main course, salad and side-dish recipes - all sugar-free!
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World renowned Rao's restaurant now takes on barbecuing wit
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World renowned Rao's restaurant now takes on barbecuing with a new cookbook that gets you out of the kitchen and onto the patioThe Pellegrino family knows what America wants to eat—and in Rao’s On The Grill son Frank, Jr. reveals their family’s summer entertaining secrets. This simple, fresh, happy cookbook features both new ideas for home chefs and great, abundant recipes for the food that the Pellegrinos make forthemselves and their friends at home. Whether you have a simple kettle grill or a brand-new state-of-the-art outdoor kitchen, Rao’s On The Grill will turn you on to new ways of using an ancient cooking method and will delight you with eighty new foolproof dishes to try. In Rao’s On The Grill, you’lllearn to:• cook pizza on the grill• create flavor-boosting marinades, sauces and rubs formeat and sides• grill vegetables to peak tenderness and char• turn to pasta salads with grilled accents• transform summer staples, such as seafood and corn, intomagic meals• use your indoor cooking equipment on the grill• keep meat juicy• prepare the perfect I talian burger• make your winter favorites, like Lemon Chicken and SteakPizzaiola, outdoors• use your grill for dessert!
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This book is an homage to traditional and classic Italian h
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This book is an homage to traditional and classic Italian home cooking, and to the kitchens of the Italian people who have developed Italian cooking through the centuries and across oceans to new worlds. In America, we call it comfort food. The Italians call it cucina casalinga, home cuisine. In Italy, comfort food is a highly evolved art form, and this book includes recipes from the author's own family of devoted cooks-from appetizers and soups, to salads and meats, from pastas to desserts and even food for children.
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