Книги. Художественная литература. Учебники и пособия.

Michele Scicolone

It's Like Getting 5 Cookbooks in 1 179 Pastas and Sauces 241 Meat, Poultry, and Fish Entrees 158 Vegetable Dishes 179 Desserts And Much More! CELEBRATE ITALIAN COOKING with this authoritative and engaging tribute. Author Michele Scicolone offers simple recipes for delicious classics such as lasagne, minestrone, chicken cutlets, and gelato, plus many more of your favorites; a wealth of modern dishes, such as grilled scallop salad; and a traveler's odyssey of regional specialties from the northern hills of Piedmont to the sun-drenched islands of Sicily and Sardinia. Whether giving expert advice on making a frittata or risotto, selecting Italian ingredients, or pairing Italian wines with food, Scicolone enlivens each page with rich details of Italian food traditions. This book is a treasury to turn to for any occasion. Praise for 1,000 Italian Recipes "Michele Scicolone has written the best all-encompassing Italian cookbook to hit ...

Mirdula Baljekar

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In a groundbreaking new anthology, celebrated food writer Molly O'Neill gathers the very best from over 250 years of American culinary history. This literary feast includes classic accounts of iconic American foods: Henry David Thoreau on the delights of watermelon; Herman Melville, with a mouth-watering chapter on clam chowder; H.L.Mencken on the hot dog; M.F.K.Fisher in praise of the oyster; Ralph Ellison on the irresistible appeal of baked yam; William Styron on Southern fried chicken. American writers abroad, like A.J.Liebling, Waverly Root, and Craig Claiborne, describe the revelations they found in foreign restaurants; travellers to America, including the legendary French gourmet J.A.Brillat-Savarin, discover such native delicacies as turkey, Virginia barbecue, and pumpkin pie. Great chefs and noted critics discuss their culinary philosophies and offer advice on the finer points of technique; home cooks recount disasters and triumphs. A host of eminent American writers, from...

Giuseppe Orsini

Italian 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...

Gina DePalma

Scrumptious, easy-to-make Italian desserts from the hand of a master. "Follow the seasons. Keep the flavors pure and straightforward. Use proper yet simple techniques". Applying this aesthetic to the Italian tradition, Gina DePalma has created a cookbook of the desserts that have wowed diners at Babbo, New York's most coveted reservation since it opened eight years ago with DePalma as pastry chef. From her exciting imagination spring desserts such as Sesame and White Corn Biscotti, Little Grappa Soaked Spongecakes, and Chocolate and Tangerine Semifreddo. Recipes for classics like Cassata alla Siciliana join new interpretations of traditional desserts such as White Peach and Prosecco Gelatina. More than just a cookbook, Dolce Italiano reveals the ten ingredients you need to know to make Italian desserts, along with wine pairings to accompany the recipes. Never before has a cookbook given home cooks a chance to experience the full variety and subtlety of Italian desserts....

Paula Wolfert

Winner of the International Association of Culinary Professionals Cookbook Award "A soothing balm for our frantic and fast–paced lives. Paula Wolfert inspires us to focus on the art of cooking and the sensual pleasures it evokes. With recipes thoughtfully chosen and recorded, she deftly allows this vibrant cuisine to shine." –Thomas Keller, chef/owner of The French Laundry "Paula is one of the world?s foremost authorities on Mediterranean cuisine, a culinary adventurer who has researched food at its roots for 30 years and–more than anything–a champion of the home cook." –Dana Cowin, Editor–in–Chief, Food & Wine "A wonderful and provocative book researched in Paula Wolfert?s inimitable way. The recipes excite me and make me want to add them to the menu at Chez Panisse." –Alice Waters, owner of Chez Panisse Savor the delights of the Mediterranean table with this exciting collection of dishes for the adventurous cook, from renowned food writer Paula Wolfert....

Bar Association American

Book DescriptionThis book explores the antitrust constraints on standards setting and enforcement. It addresses how the antitrust laws balance the pro-competive effects of standards.

Alexandra Kropotkin

This classic cookbook offers so much more than a collection of recipes-it captures the spirit of the Russian people and their cuisine. From zavtrak (breakfast) to uzhin (dinner), Russians love to eat heartily. Originally published in 1947, The Best of Russian Cooking is a treasured classic that combines authentic Russian recipes with culinary tips and invaluable cultural insights. This expanded edition features a concise list of menu terms, sections on Russian table traditions and mealtimes, and a guide to special cooking utensils. A survey of the tastiest Russian cuisine, this book includes 300 recipes for popular dishes such as beef stroganoff and borscht, as well as many lesser-known dishes which are daily fare in Russia-kotleti (meatballs), piroshki (dumplings with meat or vegetables) and tvorojniki (cottage cheese cakes).

Kay Shaw Nelson

In this comprehensive cookbook, you will learn about the glories of shortbread, or Scotch cake, a unique Scottish creation, as well as marvelous rock buns and Dundee cake. Find out how the Scots introduced fried chicken to America and enjoy recipes for happit hen, wet devil, and Scotch grouse. Digest the histories of the Campbell Soup company, Old Crow Bourbon whiskey, and the graham cracker, invented by the eccentric clergyman Sylvester Graham. Try your hand at innovative egg dishes, fish pies, Scottish hot dogs, oatcakes, scones, griddle breads, and crumpets. Finally, make an ale toast at Hogmanay (New Year's Eve) and ring in the New Year celebrating the many Scottish-American contributions to our daily lives. Scottish-American author and lecturer Kay Shaw Nelson has combined her ancestral pride with her experience of international travel and love of gastronomy to create The Art of Scottish-American Cooking, an homage to the four hundred years of Scottish food and drink in the...

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