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Una delle opere più conosciute del Dr. Seuss, sia per la vivacità delle immagini, sia per la simpatia del testo, che verte attorno a un vassoio contenente un insolito cibo colorato... Età di lettura: da 6 anni.

Una delle opere più conosciute del Dr. Seuss, sia per la vivacità delle immagini, sia per la simpatia del testo, che verte attorno a un vassoio contenente un insolito cibo colorato... Età di lettura: da 6 anni.

Una delle opere più conosciute del Dr. Seuss, sia per la vivacità delle immagini, sia per la simpatia del testo, che verte attorno a un vassoio contenente un insolito cibo colorato... Età di lettura: da 6 anni.

Book is in NEW condition. 1.45

Make your own dry-cured pork delicacies at home with the know-how you’ll learn from this book. Over the centuries, dry-cured pork has evolved as a food of the changing seasons. Its flavors are truly a taste of the landscape and climate, and they have served as a crucial, long-lasting food source for many cultures. Dry-cured pork is the ultimate slow food. It doesn’t need to be complicated but it’s important to have clear, step-by-step instructions. That’s where Hector Kent comes in. Kent, a science teacher by trade, has written the book he wished he’d had when he made his first prosciutto: One that brings together the critical components of curing in the simplest form possible, with photographs and illustrations to assure the reader of safe and delicious results. In addition to basic recipes, Kent offers readers interviews, advice, and recipes from several trend-setting dry-curing operations across the country.

Make your own dry-cured pork delicacies at home with the know-how you’ll learn from this book. Over the centuries, dry-cured pork has evolved as a food of the changing seasons. Its flavors are truly a taste of the landscape and climate, and they have served as a crucial, long-lasting food source for many cultures. Dry-cured pork is the ultimate slow food. It doesn’t need to be complicated but it’s important to have clear, step-by-step instructions. That’s where Hector Kent comes in. Kent, a science teacher by trade, has written the book he wished he’d had when he made his first prosciutto: One that brings together the critical components of curing in the simplest form possible, with photographs and illustrations to assure the reader of safe and delicious results. In addition to basic recipes, Kent offers readers interviews, advice, and recipes from several trend-setting dry-curing operations across the country.

Dare to deviate from plain whites when serving your masterful cuisine. With Turgla Home’s Sage Collection, you can present a platter of delightful foods for your guests. From bruschetta bites to prosciutto and melon, anything you devise will stand out upon these natural colors. The deep sage color provides an earthy setting to your table. Made from durable porcelain with bonna reactive glaze, you’ll find that these oval platters can be used in a variety of ways. Even for saucier creations, the edging ensures that they stay contained within to protect your table linens. Dishwasher and Microwave Safe, Made in Turkey

Slice Meat, Cheese, and Veggies with Precision with a Commercial-Grade KoolMore Electric Food SlicerWhether you run a butcher shop, restaurant kitchen, or grocery store deli cutting meat needs to be done quickly and with accuracy. And if you're slicing through ham, bacon, prosciutto, cheeses, or other gourmet foods you want to be able to control the thickness and cut as out as much as possible without slowing down. That's why we developed the KoolMore Electric Deli Meat Slicer that provides more control over your meat cutting needs without sacrificing safety or stability. Designed with a chrome-plated carbon steel blade and a wide, non-slip base these electric slicers make it easy to prepare food for customers or meals with less time and effort. Color: Stainless Steel.

MAKE MAGIC IN YOUR MUFFIN TINFrom crowd-pleasing appetizers and enticing side dishes to mouth-watering entrees and delectable desserts, this book serves up a wonderful variety of delicious and fun dishes. Muffin Tin Chef features 101 creative recipes, including:· Baked Eggs in Prosciutto Cups· Peach-Stuffed French Toast Bowls· Spinach Dip Bowls· Jalapeño Cheese Rolls· Butternut Squash Soufflés· Chicken Italiano Pizza Bites· Lasagna Rolls· Crab Cakes with Corn-Tomato Relish· No-Bake Cheesecakes with Raspberry SauceThe muffin tin is not just for desserts anymore! In the same way it transforms a single cake into a dozen cute cupcakes, your muffin tin is the secret to making tasty, fun-to-eat mini versions of all your favorite foods. Filled with full-color photos and easy-to-follow recipes, this handy cookbook shows how to whip up popin- your-mouth, perfectly portioned dishes.

Two episodes plus bonus clips: Bologna and Emilia Romagna: Known for wheels of golden cheese, sweet prosciutto and divine vinegar, this slice of Northern Italy is a feast. We eat our way across the region, taking in glorious art and culture: cheese and mosaics in Parma, Balsamic vinegar and racecars in Modena, ham, pasta and university life in Bologna. An excursion to the mountainous Apennines, a trip to Ravennas sixth-century mosaics and a beach resort at Rimini round out the adventure. *New Yo

Here's everything you need for great grilling and easy outdoor entertaining from Weber’s grilling experts-all in a portable deck. These convenient cards can follow you from grocery to kitchen to grill, and include over 50 recipes from classic steaks and burgers to Prosciutto-Wrapped Shrimp, Jalapeno-Citrus Tuna Steaks, and Garlic-and-Mint-Roasted Chicken. Each recipe is accompanied by a lavish photograph, plus helpful grilling tips to make outdoor cooking a breeze.

Discover all the scrumptious flavors of ebelskivers, the puffy Danish pancakes that have become a Williams-Sonoma favorite. This cookbook offers more than 40 recipes that take ebelskivers from morning to midnight, with breakfast flavors such as Spiced Apple and Maple-Nut; savory bites like Fig & Prosciutto and Herbed Goat Cheese; and sweet desserts such as Molten Chocolate ebelskivers. Also included are how-to photos and steps for perfecting your technique. Hardcover, 112 pages. A Williams-Sonoma exclusive.

Balsamic vinegar, olive oil, mozzarella, Parmigiano-Reggiano, prosciutto, fresh pasta - these are the cornerstone ingredients of great Italian cooking. Italian Food Artisans celebrates the art and origins of these wonderful foods and many others. Profiling some of the finest food artisans working today, this beautifully photographed book takes readers on a journey through the countryside and villages of Italy - where tubs of purple and green olives await a cold pressing, capers are picked by hand, and paddled water wheels power millstones that grind the grain for bread. The featured food artisans reveal age-old secrets of their trades and offer up stories of a place where good food, lovingly prepared, is still a way of life. With over 50 simple and robust recipes that evoke the Italian countryside, Italian Food Artisans will entice and delight Italian food lovers everywhere. Visit foodartisans.com!

From country ham to coppa, bacon to bresaola Prosciutto. Andouille. Country ham. The extraordinary rise in popularity of cured meats in recent years often overlooks the fact that the ancient practice of meat preservation through the use of salt, time, and smoke began as a survival technique. All over the world, various cultures developed ways to extend the viability of the hunt―and later the harvest―according to their unique climates and environments, resulting in the astonishing diversity of preserved meats that we celebrate and enjoy today everywhere from corner delis to white-tablecloth restaurants. In Salted and Cured, author Jeffrey P. Roberts traces the origins of today’s American charcuterie, salumi, and other delights, and connects them to a current renaissance that begins to rival those of artisan cheese and craft beer. In doing so, Roberts highlights the incredible stories of immigrant butchers, breeders, chefs, entrepreneurs, and other craftspeople who withstood the modern era’s push for bland, industrial food to produce not only delicious but culturally significant cured meats. By rejecting the industry-led push for “the other white meat” and reinvigorating the breeding and production of heritage hog breeds while finding novel ways to utilize the entire animal―snout to tail―today’s charcutiers and salumieri not only produce everything from country ham to violino di capra but create more sustainable businesses for farmers and chefs. Weaving together agriculture, animal welfare and health, food safety and science, economics, history, a deep sense of place, and amazing preserved foods, Salted and Cured is a literary feast, a celebration of both innovation and time-honored knowledge, and an expertly guided tour of America’s culinary treasures, both old and new.

Delicious recipes and creative presentations served up on a board. Cutting boards aren’t just for prep anymore. From classic charcuterie boards with prosciutto, olives, and roasted figs to luscious dessert boards with mini cheesecakes and red-wine ice-cream bites, food stylist Anni Daulter shows creative hosts how to make the most of their boards and serving platters. With rustic, trendy, pickled, and even culturally-inspired boards and recipes, the last thing you’ll want to do when you’re finished cooking is put away the cutting board. Anni Daulter is a professional cook, food stylist, and author. She founded the baby food company Bohemian Baby and the magazine and website Sacred Pregnancy. She has styled food for several books, including Meringue, Caramel, The French Cook, and Mashed, as well as authored The Organic Family Cookbook, Ice Pop Joy, Sacred Pregnancy, and others.

Join Guy Grossi as he travels around the gastronomic paradise that is Italy, tasting the best of Italian food and meeting the passionate artisans who produce it. All the quintessential Italian ingredients are here, from parmesan to prosciutto, balsamic vinegar to buffalo mozzarella. Discover the wonderful characters behind the ingredients, and the traditional artisan methods that have been passed down through the generations. Then cook your way through 150 recipes, including Slow-cooked veal shoulder with porcini; Bresaola with gorgonzola, honey, and fennel; Artichoke tortellini with capers, lemon, and olive oil; Crispy polenta chips with truffle mayonnaise; and Vanilla panna cotta, strawberries, and aged balsamic. This is irresistible, authentic Italian food you can make at home. Love Italy is a warm, honest, and joyful celebration of real food and real people. It is destined to become a classic cookbook and a must-have for any lover of Italian food and culture.