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Anna del Conte's Gastronomy of Italy has won acclaim over Europe. The original version won the prestigious Duchessa Maria Luigia di Parma prize. This concise, paperback edition includes all the information of Gastronomy, but in a handy, accessible, lightweight edition - perfect for packing in a weekend bag and carrying as a source of culinary and vinicultural information. This text-only edition features a detailed introduction to the origins and history of Italian food, the immense variation between the 16 major regions of Italy and the specialities of each area, a 200-recipe section, a full glossary of more than 130 definitions, a new section on shopping and a survey of Italian wines. Wines are matched to Anna's recipes and explanations of aroma and appearances are included. Together this wealth of material comprises an invaluable cookery book and informative reference guide. This new format allows the reader to take to book on holiday and therefore understand commonly found phrases on restaurant menus and in delicatessans. Nigella Lawson wrote of Gastronomy of Italy, "There is nothing to match this book. It is both comprehensive guide and indispensable companion - as pleasurable to read as it is to cook from."

Gastronomy of Italy – the seminal work on Italian food, first published in the 1990s – is revised and updated and illustrated with new photography.This classic book leaves no stone unturned in its exploration of Italian gastronomy. Anna Del Conte, the doyenne of Italian cooking, defines the country's regions, ingredients, dishes and techniques for a new generation in her comprehensive explanation of its culinary terms. This simple A-Z format covers all elements of Italian gastronomy from abbacchio to zuppe inglese.There are over 200 recipes, including the great dishes from every major region of Italy. Variations on the classics – pasta, polenta, gnocchi, risotto and pizzas – sit alongside Anna's recipes for versions of Italian favourites, such as peperonata, lamb fricassée, ossobuco and less well-known regional specialities.Specially commissioned photographs of the dishes, ingredients and techniques along with maps of the regions, makes this a truly unique and invaluable book.

Gastronomy of Italy – the seminal work on Italian food, first published in the 1990s – is revised and updated and illustrated with new photography.This classic book leaves no stone unturned in its exploration of Italian gastronomy. Anna Del Conte, the doyenne of Italian cooking, defines the country's regions, ingredients, dishes and techniques for a new generation in her comprehensive explanation of its culinary terms. This simple A-Z format covers all elements of Italian gastronomy from abbacchio to zuppe inglese.There are over 200 recipes, including the great dishes from every major region of Italy. Variations on the classics – pasta, polenta, gnocchi, risotto and pizzas – sit alongside Anna's recipes for versions of Italian favourites, such as peperonata, lamb fricassée, ossobuco and less well-known regional specialities.Specially commissioned photographs of the dishes, ingredients and techniques along with maps of the regions, makes this a truly unique and invaluable book.

Gastronomy (World of Culture Series)

Pastas, pestos, risottos, sublime cheeses, scintillating seasonings, superb wines, and of course delectable desserts: no wonder the first known food writer was Italian. With fish from the port of Ostia, game from the hills near Rome, and the freshest fruits and vegetables, nature has blessed the country with delicious bounty. Prepare your own Italian feast with luscious recipes that range from antipasti, soups, and seafood to sauces, breads, and pizzas. Background information will acquaint you with the cuisine's development, and the different regional specialties (such as Emilia-Romagna's prosciutto di Parma.) Bring to your table a Frittata al Formaggio, the perfect light main course; Mozzarella in Carozza, or a fried mozzarella sandwich; Anolini alla Piacentina, small ravioli stuffed with braised beef; and Gelato di Crema, a smooth, fresh, lemony custard ice cream. With an A-Z of ingredients and, of course, a wine list from this land of vines!

This richly illustrated booklet takes us, by means of a collection of traditional recipes, on a little journey around Alsace. It presents a variety of easy-to-prepare country dishes which have been handed down from generation to generation. These dishes were conditioned by the way to life of our forefathers, the produce of their lands, their hunting and their fishing. They have withstood the test of time firstly in families eager to preserve a gastronomic heritage and, secondly, on the menus of our restaurants and "kachele" where people flock today to try to recapture the flavour of the dishes of days gone by.

Former library book; may include library markings. Used book that is in clean, average condition without any missing pages.

Economy Gastronomy is a way of life! One hundred mouth-watering recipes - including hearty breakfasts, tasty lunch-time bites as well as snacks, treats and dinner-party ideas - will have you making luxurious meals without spending a fortune or discarding surplus food. You'll learn how easy it is to: - Plan your meals and shrink your food bills - Get two or even three meals out of one basic ingredient - Turn leftovers into new and exciting dishes - Stock your cupboards so there's always a meal in the house - Shop seasonally and freeze and store food Crammed full of creative ideas and practical tips, Economy Gastronomy will help you cook smarter, not harder, and along the way save you a lot of money. This book will change the way you spend, cook and eat, for the better.

Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less 2.25

Molecular Gastronomy: Scientific Cuisine Demystified aims to clarify and explain the fascinating world of molecular gastronomy. It offers the reader crucial knowledge of key ingredients and provides fundamental step-by-step techniques for application. It provides a foundation for experimenting with and, most importantly, understanding new and exciting ingredients and cooking techniques.

California roll, Chinese take-out, American-made kimchi, dogmeat, monosodium glutamate, SPAM―all are examples of what Robert Ji-Song Ku calls “dubious” foods. Strongly associated with Asian and Asian American gastronomy, they are commonly understood as ersatz, depraved, or simply bad. In Dubious Gastronomy, Ku contends that these foods share a spiritual fellowship with Asians in the United States in that the Asian presence, be it culinary or corporeal, is often considered watered-down, counterfeit, or debased manifestations of the “real thing.” The American expression of Asianness is defined as doubly inauthentic―as insufficiently Asian and unreliably American when measured against a largely ideological if not entirely political standard of authentic Asia and America. By exploring the other side of what is prescriptively understood as proper Asian gastronomy, Ku suggests that Asian cultural expressions occurring in places such as Los Angeles, Honolulu, New York City, and even Baton Rouge are no less critical to understanding the meaning of Asian food―and, by extension, Asian people―than culinary expressions that took place in Tokyo, Seoul, and Shanghai centuries ago. In critically considering the impure and hybridized with serious and often whimsical intent, Dubious Gastronomy argues that while the notion of cultural authenticity is troubled, troubling, and troublesome, the apocryphal is not necessarily a bad thing: The dubious can be and is often quite delicious.Dubious Gastronomy overlaps a number of disciplines, including American and Asian American studies, Asian diasporic studies, literary and cultural studies, and the burgeoning field of food studies. More importantly, however, the book fulfills the critical task of amalgamating these areas and putting them in conversation with one another. Written in an engaging and fluid style, it promises to appeal a wide audience of readers who seriously enjoys eating―and reading and thinking about―food.

California roll, Chinese take-out, American-made kimchi, dogmeat, monosodium glutamate, SPAM―all are examples of what Robert Ji-Song Ku calls “dubious” foods. Strongly associated with Asian and Asian American gastronomy, they are commonly understood as ersatz, depraved, or simply bad. In Dubious Gastronomy, Ku contends that these foods share a spiritual fellowship with Asians in the United States in that the Asian presence, be it culinary or corporeal, is often considered watered-down, counterfeit, or debased manifestations of the “real thing.” The American expression of Asianness is defined as doubly inauthentic―as insufficiently Asian and unreliably American when measured against a largely ideological if not entirely political standard of authentic Asia and America. By exploring the other side of what is prescriptively understood as proper Asian gastronomy, Ku suggests that Asian cultural expressions occurring in places such as Los Angeles, Honolulu, New York City, and even Baton Rouge are no less critical to understanding the meaning of Asian food―and, by extension, Asian people―than culinary expressions that took place in Tokyo, Seoul, and Shanghai centuries ago. In critically considering the impure and hybridized with serious and often whimsical intent, Dubious Gastronomy argues that while the notion of cultural authenticity is troubled, troubling, and troublesome, the apocryphal is not necessarily a bad thing: The dubious can be and is often quite delicious.Dubious Gastronomy overlaps a number of disciplines, including American and Asian American studies, Asian diasporic studies, literary and cultural studies, and the burgeoning field of food studies. More importantly, however, the book fulfills the critical task of amalgamating these areas and putting them in conversation with one another. Written in an engaging and fluid style, it promises to appeal a wide audience of readers who seriously enjoys eating―and reading and thinking about―food.

An excursion into the history and evolution of Chinese cookery accompanies a selection of recipes adapted for the modern Western kitchen

Molecular Gastronomy: Scientific Cuisine Demystified aims to clarify and explain the fascinating world of molecular gastronomy. It offers the reader crucial knowledge of key ingredients and provides fundamental step-by-step techniques for application. It provides a foundation for experimenting with and, most importantly, understanding new and exciting ingredients and cooking techniques.

An excursion into the history and evolution of Chinese cookery accompanies a selection of recipes adapted for the modern Western kitchen

The credit crunch is having a massive impact on what we eat. The average family's annual food bill went up by £1000 last year. As the approaching recession forces us to tighten our belts, are we really going to have to face months of grim news with nothing but grim food to sustain us? The answer is, "No!" Top chefs Allegra McEvedy and Paul Merrett not only show us how to cut our food bills in half, but how we can eat like royalty at the same time. Economy Gastronomy is about planning ahead, shopping well, spending less, and using ingredients ingeniously to create flavor-packed food every day. The 100 delicious recipes cover breakfasts and lunches, snacks, and treats, with chapters to show you how to achieve expensive-looking meals without spending a fortune so you can entertain in style and make something from nothing. Detailed recipes reveal versatile skills you can use in a range of recipes. Form meal planning to seasonal shopping, from loving leftovers to store-cupboard basics, the economy gastronomy system combines traditional skills with restaurant flair.

40 new stunning recipes explained and illustrated with the intelligence and aesthetic beauty that defines the Molecule-R brand. A complete and accessible reference work now paves teh way for a deomcratisation of molecular gastronomy!

Molecular Gastronomy, Microgastronomy, Bistronomy, Avant Garde Cuisine, Multi-Sensory Dining all mean the same thing -- using food science to bring flavor, texture, taste and aromas to recipes in new ways. This book teaches the experienced home cook how to practice dozens of the most common methods used in molecular gastronomy. Clear and easy-to-follow step-by-step photographs demonstrate each technique so cooks can practice the unique skills and presentation concepts. Techniques that require special equipment are shown with their closest domestic equivalents. In addition to a brief history of molecular gastronomy, how it works, ingredients used and important safety rules, the book includes techniques and recipes as follow: Sous-Vide -- "Under vacuum" cooking, e.g., Confit salmon with pomme puree and squid ink Transglutaminase -- "meat glue" e.g., Salmon and lemon sole terrine Dehydration -- e.g., Beet powder and black olive "soil" Centrifugal Cooking -- e.g., Clarified watermelon cocktail Evaporation -- How to make mouth-watering syrups and beverages without artificial flavorings Rapid Infusion -- How to infuse flavors into liquids, e.g., Celery ice cream Adding Smoke -- e.g., Smoked chocolate mousse Spherification -- e.g., Sweet chili bubbles with roast duck Carbonation -- How to intensify the flavors and aromas of foods Foams and Airs -- e.g., Shellfish bisque with a lemongrass foam Hydrocolloids (gels, gums) -- Cured salmon with cucumber jelly Liquid Nitrogen -- For super-smooth sweet and savory ice creams Food Pairing -- An essential skill in molecular gastronomy Avant-Garde Presentation -- Inspiration and tips Multi-sensory Taste Perception - The five senses in molecular gastronomy. Molecular Gastronomy at Home shows how with clear technical guidance, delicious and easy-to-follow recipes plus a generous dose of patience, home cooks can take culinary physics out of the lab and into their home kitchen.

The culture of food and drink occupies a central role in the development of Chinese civilization, and the language of gastronomy has been a vital theme in a range of literary productions. From stanzas on food and wine in the Classics of Poetry to the articulation of refined dining in The Dream of the Red Chamber and Su Shi’s literary recipe for attaining culinary perfection, lavish textual representations help explain the unique appeal of food and its overwhelming cultural significance within Chinese society. These eight essays offer a colorful tour of Chinese gourmands whose work exemplifies the interrelationships of social and literary history surrounding food, with careful explication of such topics as the importance of tea in poetry, “the morality of drunkenness,” and food’s role in objectifying women.

Molecular Gastronomy, Microgastronomy, Bistronomy, Avant Garde Cuisine, Multi-Sensory Dining all mean the same thing -- using food science to bring flavor, texture, taste and aromas to recipes in new ways. This book teaches the experienced home cook how to practice dozens of the most common methods used in molecular gastronomy. Clear and easy-to-follow step-by-step photographs demonstrate each technique so cooks can practice the unique skills and presentation concepts. Techniques that require special equipment are shown with their closest domestic equivalents. In addition to a brief history of molecular gastronomy, how it works, ingredients used and important safety rules, the book includes techniques and recipes as follow: Sous-Vide -- "Under vacuum" cooking, e.g., Confit salmon with pomme puree and squid ink Transglutaminase -- "meat glue" e.g., Salmon and lemon sole terrine Dehydration -- e.g., Beet powder and black olive "soil" Centrifugal Cooking -- e.g., Clarified watermelon cocktail Evaporation -- How to make mouth-watering syrups and beverages without artificial flavorings Rapid Infusion -- How to infuse flavors into liquids, e.g., Celery ice cream Adding Smoke -- e.g., Smoked chocolate mousse Spherification -- e.g., Sweet chili bubbles with roast duck Carbonation -- How to intensify the flavors and aromas of foods Foams and Airs -- e.g., Shellfish bisque with a lemongrass foam Hydrocolloids (gels, gums) -- Cured salmon with cucumber jelly Liquid Nitrogen -- For super-smooth sweet and savory ice creams Food Pairing -- An essential skill in molecular gastronomy Avant-Garde Presentation -- Inspiration and tips Multi-sensory Taste Perception - The five senses in molecular gastronomy. Molecular Gastronomy at Home shows how with clear technical guidance, delicious and easy-to-follow recipes plus a generous dose of patience, home cooks can take culinary physics out of the lab and into their home kitchen.