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It's Probably Your Hormones: From appetite to sleep, periods to sex drive, balance your hormones to unlock better health
by Dr Mary RyanUnexplained weight gain? Loss of libido? New-onset acne? These are just some of the possible signs that something is not right with your hormones. Women often start paying attention to their hormones when they approach menopause, but good hormone health is important throughout our lives. In It's Probably Your Hormones, Dr Mary Ryan, a consultant endocrinologist, explains how, by tackling problems when they arise, we can take control and improve our well-being.The unfortunate truth is that many women struggle to have their health taken seriously and fail to get the support needed to manage debilitating symptoms. In this revelatory and timely book, Dr Mary Ryan shows us how we to recognise issues and balance our hormones with various treatment options, including HRT, diet, sleep and exercise, so that we can live happy, healthy and balanced lives at any age.
It's Probably Your Hormones: From appetite to sleep, periods to sex drive, balance your hormones to unlock better health
by Dr Mary RyanUnexplained weight gain? Loss of libido? New-onset acne? These are just some of the possible signs that something is not right with your hormones. Women often start paying attention to their hormones when they approach menopause, but good hormone health is important throughout our lives. In It's Probably Your Hormones, Dr Mary Ryan, a consultant endocrinologist, explains how, by tackling problems when they arise, we can take control and improve our well-being.The unfortunate truth is that many women struggle to have their health taken seriously and fail to get the support needed to manage debilitating symptoms. In this revelatory and timely book, Dr Mary Ryan shows us how we to recognise issues and balance our hormones with various treatment options, including HRT, diet, sleep and exercise, so that we can live happy, healthy and balanced lives at any age.
It's Raksha Bandhan!
by Anna NeherTomorrow is Raksha Bandhan, Brothers and Sisters Day, when kids in India show their love for their brothers and sisters!
It's a Pleasure: Sweet Treats without Gluten, Dairy, and Refined Sugar
by Virpi MikkonenDiscover how to make delicious, wholesome desserts without sacrificing flavor in this collection of simple, guilt-free recipes.A delightful cookbook of decadent sweets and homemade treats that taste great, look beautiful, and have good health in mind. This enticing collection features easy recipes, made from high-quality, nutritious ingredients, for fabulous desserts that are gluten-free, dairy-free, and refined-sugar-free. With this inspiring book, award-winning Finnish author Virpi Mikkonen shows how easy it is to make sweet treats a truly enjoyable—and guilt-free—pleasureIt’s a Pleasure is a gorgeous guide to making delicious and wholesome desserts at home without sacrificing flavor. Featuring candies, cakes, pies, and more, the appealing recipes—such as gingerbread chocolate, cookie ice cream with salty peanuts, and cardamom-vanilla donuts—offer great-tasting, guilt-free pleasure and are suited for entertaining, gift giving, or everyday snacking.Find inspiration for chocolate and candies, cakes and pies, ice creams and sorbets, jams, frostings and more! Recipes include: sea salt toffee bites; vanilla stars with chocolate hearts; frosty banana cake; blueberry cream cake; mango-melon sorbet cake; tiramisu ice cream cake; fig fudge; and licorice truffles.Praise for It’s a Pleasure“Mikkonen shares her secret concoctions for some incredibly delectable pastries, as well as confections like sea salt toffee candies and peanut toffee chocolates. But the standout recipes are those for Mikkonen’s rich but not too indulgent cakes. She creates decadent flavors with light, nutritious ingredients like coconut milk and almond flour, and the images in It’s a Pleasure are enough to make your mouth water.” —Vogue“Mikkonen shares the virtues of sweets rather than their sins. Encouraging us to let go of the guilt often held when we decide to indulge in a cake loaded with refined white sugar and wheat. Completely banishing these two ingredients, she encourages the use of natural flavors and nutritious raw ingredients like coconut cream, dates and almond flour. With nature’s sweets and her creativity, Mikkonen makes equally or even better sweet indulgences compared to their refined sugar and wheat counterparts.” —Honest Cooking“This aesthetically gorgeous compilation of sweets showcases how easy it is to make gluten, dairy and refined sugar-free recipes without sacrificing the flavor (or fun!) The book is a true dessert and foodie lover’s dream—a compendium of Instagram-worthy sweets, made from high-quality, nutritious ingredients.” —Chic Vegan
Italian American Forever: Classic Recipes for Everything You Want to Eat: A Cookbook
by Alex Guarnaschelli120 go-to Italian American favorites for all the red-sauced, pan-fried, crispy-cornered, baked-until-bubbly comforting classics you&’ll want to eat every night. Food Network star Alex Guarnaschelli may be a French-trained chef, an Iron Chef, and a short-order-chef to her daughter, Ava, but at her core, she&’s an Italian American home cook. Her mom&’s heritage was Sicilian and her dad&’s people were from Bari; she pledged allegiance to her father&’s marinara on weekdays and to her mom&’s on the weekend and grew up eating at many of the red-checked-tablecloth trattorias throughout New York City. She still stops in to chitchat with the shop owners in Little Italy, where she buys the milkiest fresh mozz, the most thinly sliced prosciutto, and the crunchiest biscotti. These are the recipes that are favorites for so many of us, whether your family is from Italy or not. From Fettuccine Alfredo, Whole Chicken alla Diavola, and Carmella Soprano&’s Lasagna (yes, that Carmella Soprano) to Stuffed Artichokes so big and bursting that they&’re a main course unto themselves, these 120 recipes and 115 stunning photos are a celebration of garlic and tomatoes, Parmesan, pesto, and all the meatballs, sausages, and tiramisu in between. There are both simple weeknight suppers and slowly simmered Sunday sauces, and they represent the food we make to celebrate, commiserate, and just to be—it&’s Italian, it&’s American, it&’s all of us.
Italian American Women, Food, and Identity: Stories at the Table
by Andrea L. Dottolo Carol DottoloThis book is about Italian American women, food, identity, and our stories at the table. This mother-daughter research team explores how Italian American working-class women from Syracuse, New York use food as a symbol and vehicle which carries multiple meanings. In these narratives, food represents home, loss, and longing. Food also stands in for race, class, gender, sexuality, immigration, region, place, and space. The authors highlight how food is about family and tradition, as well as choice and change. These women's narratives reveal that food is related to celebration, love, power, and shame. As this study centers on the intergenerational transmission of culture, the authors' relationship mirrors these questions as they contend with their similar and disparate experiences and relationships with Italian American identity and food. The authors use the "recipe" as a conversational bridge to elicit narratives about identity and the self. They also encourage readers to listen closely to the stories at their own tables to consider how recipes and food are a way for us to claim who we are, who we think we are, who we want to be, and who we are not.
Italian American: Red Sauce Classics and New Essentials: A Cookbook
by Angie Rito Scott TacinelliReimagine Italian-American cooking, with more than 125 recipes rich with flavor and nostalgia from the celebrated husband-and-wife chef team of Michelin-starred Don Angie in New York City.NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY TASTE OF HOME • &“Every bit of warmth and hospitality that you feel when you walk into Don Angie pours out of every page of this magical book.&”—Michael SymonThe words &“red sauce&” alone conjure images of an Italian-American table full of antipasti, both hot and cold, whisked off to make room for decadent baked pastas topped with molten cheese, all before a procession of chicken parm or pork chops all pizzaiola—and we haven&’t even gotten to dessert. It&’s old-school cooking beloved by many and imbued with a deep sense of family.In Italian American, Angie Rito and Scott Tacinelli, the chefs of critically acclaimed Don Angie in New York City&’s West Village, reinvigorate the genre with a modern point of view that proudly straddles the line between Italian and American. They present family classics passed down through generations side-by-side with creative spins and riffs inspired by influences both old and new. These comforting dishes feel familiar but are far from expected, including their signature pinwheel lasagna, ribs glazed with orange and Campari, saucy shrimp parm meatballs, and a cheesy, bubbling gratin of broccoli rabe and sharp provolone.Full of family history and recipes that will inspire a new generation, Italian American provides an essential, spirited introduction to an unforgettable way of cooking.
Italian Artisanal Gelato According to Donata Panciera: Manual for gelato makers, confectioners, cooks and enthusiasts
by Donata PancieraThis volume is the indispensable and trusty friend of gelato makers that helps them to create and make gelato of excellence. The technique explained is a schematic and simple manner takes into account both the products and the places where gelato makers may be working. The 130 recipes are a panorama of top quality artisanal gelato.
Italian Baking Secrets
by Giuseppe OrsiniItalian Baking Secrets is Father Orsini's sixth cookbook, and once again the reader gets not only wonderful recipes from the great tasting cuisine of Italy, but the "retired" priest's entertaining comments. Father Orsini knows how to make good food great, and his directions come with the bonus of his wide knowledge. The book begins with what to most of us is an amazing story: how the use of grain developed as long ago as---or possibly even prior to---the Neolithic period. Orsini tells us about the grains that were raised---and eaten---more than eight thousand years ago. Through charming and fascinating anecdotes, he lets us see the way bread has evolved, from flat loaves baked on hot stones to the myriad breads that have evolved in Italy alone---making our mouths water to hear about them.But don't let the author's charming storytelling keep you from his recipes; if you do, you will miss some delicious and easy-to-make dishes you might otherwise never taste---and once tasted, you will want to make them again and again.
Italian Cookbook: Famous Italian Recipes That Satisfy: Baking, Pizza, Pasta, Lasagna, Chicken Parmesan, Meatballs, Desserts, Cannoli, Tiramisu, Gelato and More
by Mario MazzoWant to make: Pizza, Lasagna, Chicken Parmesan, Tiramisu, Rainbow Cookies, plus other food and desserts? They're all in here. You've clicked on right book. There's even some pizza stories, trivia, and tips with secrets for making the best food ever! DID YOU KNOW? Most Italian cookbooks don't have this complete list of famous recipes. That's depressing isn't it? And that's why I wrote this book! Don't believe me? I'll prove it. Look inside at the table of contents of this book + compare it to other similar books. All recipes in this book are Italian-American Classics. So don't be fooled by other wannabe Italian cookbooks out there claiming to be Italian. The proof is in the quality of the food and easy to follow directions.
Italian Cooking 101: Master Italian Cooking with 101 Great Recipes (101 Recipes)
by Kate DeVivoExplore the rich tradition of Italian cooking with this complete guide featuring tips, techniques, and 101 recipes for pastas, risottos, seafood, and more.Italian Cooking 101 features delicious, diverse, and accessible recipes, all of which have been thoroughly kitchen tested. It is both a cookbook and a comprehensive reference guide covering everything you need to know about homestyle Italian cuisine, from the various culinary regions to grocery and pantry tips. Its practical layout makes it easy to use, with measures calculated in both traditional and metric quantities.Full of mouthwatering photographs, Italian Cooking 101 starts off with a detailed introduction that covers kitchen basics and offers plenty of helpful tips. The 101 featured recipes cover everything from appetizers to desserts with plenty of meat, poultry, and fish dishes, as well as soups, stews, pizzas and more—all with straightforward instructions. The 101 series is perfect both for beginners and more experienced cooks looking to broaden their kitchen horizons.
Italian Cooking with Nonna: 80+ Plant-Based Recipes Inspired by Classic Italian Dishes
by Guiseppe FedericiItalian Cooking with Nonna is a comforting and delicious collection of authentic plant-based Italian recipes that will delight the tastebuds and bring your family together for generations to come.Food and family have always been intertwined and at the center of Giuseppe Federici's life. So, when he went vegan, he needed to find a way to cook the flavors of his family. There was only one person who could truly help: Giuseppe&’s Nonna, Mariana Sgarito. Together they learned how to make the authentic Italian and Sicilian dishes that Nonna grew up with, only using plants, just in time to share them with you! Italian Cooking with Nonna has a classic dish for any time the craving for delicious Italian cuisine arises. Giuseppe shares more than 80 of his and Nonna's greatest recipes including Classic Lasagna with homemade mince, Arancini della Nonna, the Perfect Tomato Sauce, Pasta Aglio Olio e Peperoncino, Focaccia, Tiramisu, Coffee Granita, Biscotti and so many more. This beautiful cookbook celebrates rustic Italian home cooking and the joy of plant-based eating, but also the power of family and how food transcends generations and brings us together. 80+ ITALIAN PLANT-BASED RECIPES: Often when trying to enjoy a plant-based diet, you must skip out on authenticity. Not in Italian Cooking with Nonna! Each recipe is authentically Italian and mindfully crafted to align with plant-based eating. PERFECT FOR FAMILIES: This special collection of recipes was created with the ideas of family and togetherness in mind. You will find large portion entrees ideal for family dinners, and an introduction to the loving Italian family of Guiseppe and Nonna. Each page is meant to keep your family close through cooking and enjoying delicious meals together. AUTHENTIC TIPS & TECHNIQUES: Find helpful tips, techniques, and prep instructions throughout the book that will help you achieve the beautifully photographed dishes you&’ll see inside.
Italian Cuisine: A Cultural History (Arts and Traditions of the Table: Perspectives on Culinary History)
by Massimo Montanari Alberto CapattiItaly, the country with a hundred cities and a thousand bell towers, is also the country with a hundred cuisines and a thousand recipes. Its great variety of culinary practices reflects a history long dominated by regionalism and political division, and has led to the common conception of Italian food as a mosaic of regional customs rather than a single tradition. Nonetheless, this magnificent new book demonstrates the development of a distinctive, unified culinary tradition throughout the Italian peninsula.Alberto Capatti and Massimo Montanari uncover a network of culinary customs, food lore, and cooking practices, dating back as far as the Middle Ages, that are identifiably Italian:o Italians used forks 300 years before other Europeans, possibly because they were needed to handle pasta, which is slippery and dangerously hot.o Italians invented the practice of chilling drinks and may have invented ice cream.o Italian culinary practice influenced the rest of Europe to place more emphasis on vegetables and less on meat.o Salad was a distinctive aspect of the Italian meal as early as the sixteenth century.The authors focus on culinary developments in the late medieval, Renaissance, and Baroque eras, aided by a wealth of cookbooks produced throughout the early modern period. They show how Italy's culinary identities emerged over the course of the centuries through an exchange of information and techniques among geographical regions and social classes. Though temporally, spatially, and socially diverse, these cuisines refer to a common experience that can be described as Italian. Thematically organized around key issues in culinary history and beautifully illustrated, Italian Cuisine is a rich history of the ingredients, dishes, techniques, and social customs behind the Italian food we know and love today.
Italian Family Cooking: Like Mamma Used to Make: A Cookbook
by Anne CasaleAnne Casale invites you into her kitchen to share the special secrets behind hundreds of home-style recipes that have been part of her family's heritage for years and years.A second-generation Italian American and the head of her own cooking school, she takes you by the hand and shows you how to make her father's succulent veal roast, her Nonna Louisa's very own homemade pasta, savory soups based on her mother's perfect broth, sumptuous desserts from her pastry-chef father-in-law, and scores of her own wonderful originals. Best of all, she explains the recipes so carefully and clearly that you are sure to start your own new tradition of deliciousItalian Family Cooking-- Clam-Stuffed Mushrooms-- Melt-in-Your-Mouth Fried Mozzarella-- Linguine with Tomato-Garlic Sauce-- Penne with Mushrooms and Prosciutto-- Delectable Five Layer Pasta Pie-- Pan-Fried Lamb Chops with Lemon Juice-- Chicken Legs Stuffed with Sausage and Scallions-- Fillets of Sole Florentine-- Mussels with Hot Tomato Sauce-- Zucchini with Roasted Peppers-- Fluffy Potato Pie-- Ricotta Mousse with Raspberry Sauce-- Espresso Cream Tart-- Sicilian Cassata with Chocolate Frosting ...and many more!For beginners and experts alike, here's a cookbook full of old-fashioned warmth, wisdom, and goodness -- updated for you and your kitchen.
Italian Family Dining: Recipes, Menus, and Memories of Meals with a Great American Food Family : A Cookbook
by Edward Giobbi Eugenia Giobbi BoneThe author of the beloved classic Italian Family Cooking teams up with his daughter for a book that is part recipe treasury, part family memoir--and totally irresistible!James Beard Award winner Ed Giobbi's passion for fresh, seasonal fare, lovingly prepared, was nourished in a family to whom food was a sacred pleasure. Craig Claiborne, the late New York Times food critic, said, "Some of the most memorable meals of my life have been taken in Ed's kitchen."Now, 30 years after Giobbi's first cookbook, Italian Family Cooking, became an instant classic, he and his daughter, Eugenia Bone, have produced a wonderful companion volume on the art of preparing fabulous seasonal meals. Taking as inspiration the Italian countryside in Liguria where the Giobbi family has its roots, Italian Family Dining will show the reader how to combine dishes to put together unforgettable spring, summer, fall, and winter repasts.Scrambled Eggs with Scallops and Morels, Mesclun Salad, and Strawberry Flan make a delicious quick spring meal, while Grilled Duck Breast, Warm Beet and Potato Salad, and Sliced Pears with Cheese combine spectacularly for a fast fall dinner. Throughout the book Eugenia Bone shares warm family reminiscences--and the recipes for Italian-style dining are simple but elegant, created by one of America's great home cooks, Ed Giobbi.
Italian Food
by Julia Child Elizabeth DavidElizabeth David's Italian Food was one of the first books to demonstrate the enormous range of Italy's regional cooking. For the foods of Italy, explained David, expanded far beyond minestrone and ravioli, to the complex traditions of Tuscany, Sicily, Lombardy, Umbria, and many other regions. David imparts her knowledge from her many years in Italy, exploring, researching, tasting and testing dishes. Her passion for real food, luscious, hearty, fresh, and totally authentic, will inspire anyone who wishes to recreate the abundant and highly unique regional dishes of Italy.
Italian Grill
by Mario BataliFrom Mario Batali, superstar chef and author of Molto Italiano, comes the ultimate handbook on Italian grilling, which will become an instant must-have cookbook for home grillers.Easy to use and filled with simple recipes, Mario Batali's new grilling handbook takes the mystery out of making tasty, simple, smoky Italian food. In addition to the eighty recipes and the sixty full-color photographs, Italian Grill includes helpful information on different heat-source options, grilling techniques, and essential equipment. As in Molto Italiano, Batali's distinctive voice provides a historical and cultural perspective as well.Italian Grill features appetizers; pizza and flatbreads; fish and shellfish; poultry; meat; and vegetables. The delicious recipes include Fennel with Sambuca and Grapefruit; Guinea Hen Breasts with Rosemary and Pesto; Baby Octopus with Gigante Beans and Olive-Orange Vinaigrette; and Rosticciana, Italian-Style Ribs.
Italian Identity in the Kitchen, or Food and the Nation (Arts and Traditions of the Table: Perspectives on Culinary History)
by Massimo MontanariMassimo 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.
Italian Moms: 150 Family Recipes (Italian Moms #2)
by Frank Costantini Elisa Costantini&“The best reason of all to say &‘Mamma mia!&’&” —Booklist (starred review)&“Costantini presents these hearty, approachable recipes with sincerity and grace.&” —Publishers Weekly&“Costantini blends recipes and memoir to brilliant effect.&” —Library Journal In her second cookbook, Elisa Costantini not only illuminates Italian cuisine through 150 homestyle recipes, she offers a loving celebration of food, family, and culture. Elisa Costantini once again shares her vision of Italian home cooking. In this sequel to her bestselling debut cookbook, Italian Moms: Spreading Their Art to Every Table, she serves up more than 150 recipes: some are influenced by her childhood in Abruzzo and others are reinvented classic dishes that pay homage to newer generations of Italian-Americans. In the wake of her first book, Elisa received dozens of e-mails from readers asking her to identify recipes they remembered from childhood, but were unable to find. Elisa, with her profound understanding and love of Italian culinary traditions and ingredients, painstakingly reconstructed these beloved dishes from letters, notes, and memories—and developed many new ones, too. Her food, from antipasti to desserts, brings together family and friends, young and old, to the table to honor great food, traditions, and most of all, each other&’s company. RECIPES INCLUDE: Verdure Miste Fritte (Fried Vegetables) * Sausage Crostini * Pancetta Corn Cakes * Tuna and Chili Pepper Tea Sandwich * Pasta Fagioli * Penne with Lobster * Fusilli with Broccoli Rabe * Beetroot and Farro Soup * Seafood Risotto * Italian Easter Pie * Veal Marsala * Lamb with Egg and Cheese * Chicken Saltimbocca * Panna Cotta * Anisette Biscotti * Italian Rum Trifle * plus a variety of sauces, spreads, and jams!
Italian Moms: Classic Homestyle Italian Recipes (Italian Moms #1)
by Frank Costantini Elisa CostantiniTried-and-true Italian food from a mom who knows what it means to cook from the heart. Prepare delicious Italian food for the people you love! In her debut cookbook, Elisa Costantini gathers recipes for the authentic dishes she has made for her own family and friends for years. These are meals that Elisa learned to cook as a child at home in the town of Abruzzo, and they range from Caprese Salad and Eggplant Mini Meatballs to Timballo, Scrippelle Mbuse, Braciole, and classic desserts like biscotti and Nutella Tart.Winner of the 2017 Reader&’s Favorite® Award¡
Italian Recipes For Dummies
by Amy RioloYour roadmap to cooking like an Italian your very own home For those of us not lucky enough to have our very own Italian grandmother or have attended culinary school in Italy, Italian Recipes For Dummies is stepping in to fill the gap. Award-winning chef and author Amy Riolo delivers a step-by-step guide to creating authentic Italian dishes, starting from the basics and progressing to more advanced techniques and recipes. You'll discover how to shop for, plan, and cook authentic Italian meals properly. You'll also find guidance on how to incorporate the cultural, nutritional, and historical influences that shape classic Italian cuisine. This book includes: Individual chapters on staples of the Italian pantry: wine, cheese, and olive oil More than 150 authentic Italian recipes with step-by-step instructions Access to a Facebook Page hosted by the author that provides extended resources and up-to-date information on mastering Italian cooking The perfect book for amateur chefs, Italy afficianados, homemakers, and anyone else looking for culinary inspiration, Italian Recipes For Dummies is also an indispensable guide for people seeking healthier ways of shopping, cooking, and eating without giving up amazing flavors and rich foods.
Italian Slow Cooking
by Ellen BrownFrom the bestselling author of the acclaimed Complete Idiot's Guide to Slow Cooker Cooking--more than 150 of your favorite Italian recipes designed for the slow cooker. Feast your eyes on the largest collection of Italian slow cooking recipes. With beautiful full-color photographs throughout and more than 150 recipes to choose from, this book gives you the means to fill your kitchen with scrumptious smells and your stomach with satisfaction.
Italian Snacking: Sweet and Savory Recipes for Every Hour of the Day - A Cookbook
by Anna Francese GassFrom mid-morning coffee break spuntini to aperitivi happy-hour bites, explore the culture of Italian snacks and street foods in this mouthwatering cookbook. Italian food has captivated our taste buds for centuries. Combining simplicity and creativity, it enchants with an alchemy of high-quality ingredients, recipes tied to the specialties of each region, and the experience of being at the table. There is an entire category of smaller bites—spuntini—meant to be enjoyed at in-between-meal moments of the day. This snack cookbook by Italian food expert Anna Francese Gass introduces the American audience to the complete range of spuntini culture, with recipes drawn from all across the country. She shares recipes for spuntini di meta mattina (mid-morning snacks often enjoyed with a second—or third—coffee); merenda, the cherished after-school treat for children (that also offers adults a way to stave off hunger before dinner); and aperitivi, delightful early-evening Italian appetizers meant to be enjoyed with drinks. Also included is a chapter of delicacies from Italy's robust culture of street food (the one instance where Italians might eat on the go). Studded with gorgeous photography of both finished dishes and Italian food markets, cafes, bars, and pasticcerie, this book will elevate your snacking game to the Italian ideal.With simple yet creative recipes made from quality ingredients, this Italian cookbook brings the same small plate ethos of books like Snacking Cakes and Brilliant Bites to the spuntini, aperitivi, and street food specialtiesthat define Italy's delightful snacking culture.
Italian Street Food: Recipes From Italy's Bars And Hidden Laneways
by Smith Street Books Paola BacchiaEighty-five delicious recipes from Italy's street food scene. We're all familiar with Italy's classic recipes, but few are aware of the traditional dishes that come from a burgeoning street-food scene. <P><P>Hidden behind the town squares, away from the touristy restaurants, and down back streets are little-known gems offering up some of Italy's tastiest and best-kept secret dishes that the locals don't want you to know about. Italians are a social bunch who love to share, therefore it comes as no surprise that food is often prepared and shared on the streets. <P><P>Italian Street Food is not just another Italian cookbook; it delves into these backstreets to bring you some of Italy's most exciting food. Learn how to make authentic polpettine, arancini, stuffed cuttlefish, cannolis, and fritters, and perfect your gelato-making skills with authentic Italian flavors such as lemon and basil, affogato and aperol, and orange. <P><P>With beautiful stories and photography throughout, Italian Street Food brings an old and much-loved cuisine into a whole new light.
Italian Wine For Dummies (For Dummies Ser.)
by Mary Ewing-Mulligan Ed McCarthy"A must-have book for anyone who is serious about Italian wines."—Lidia Bastianich, host of PBS?s Lidia's Italian Table "I have yet to encounter more knowledgeable guides to...Italian wine."—Piero Antinori, President, Antinori Wines "Bravo to Ed and Mary! This book shows their love for Italy, the Italian producers, and the great marriage of local foods with local wines. Here is a great book that presents the information without intimidation."—Piero Selvaggio, VALENTINO Restaurant Right now, Italy is the most exciting wine country on earth. The quality of Italian wines has never been higher and the range of wines has never been broader. Even better, the types of Italian wines available outside of Italy have never been greater. But with all these new Italian wines and wine zones not to mention all the obscure grape varieties, complicate blends, strange names and restrictive wine laws. Italian wines are also about he most challenging of all to master. The time has come for comprehensive, up-to-date guides to Italian wines. Authored by certified wine educators and authors Ed McCarthy and Mary Ewing-Mulligan, Italian Wine For Dummies introduces you to the delectable world of fine Italian wine. It shows you how to: Translate wine labels Identify great wine bargains Develop your own wine tastes Match Italian wines with foods Here's everything you need to know to enjoy the best Tuscans, Sicilians, Abruzzese and other delicious Italian wines. This lighthearted and informative guide explores: The styles of wine made in Italy and the major grape varieties used to make them How the Italian name their wines, the complicated laws governing how names are given and the meanings of common label terminology Italy's important wine regions including a region-by-region survey of the best vineyards and their products A guide to pronouncing Italian wine terms and names and how to order Italian wines in restaurants For Italians, wine (vino) is food (alimentari) and food is love (amore). And you can never have enough love in your life. So, order a copy of Italian Wine For Dummies, today and get ready to share the love!