From Bill Buford, one of our most interesting literary figures--eight years as fiction editor at "The New Yorker"--comes a sharp, funny, exuberant, close-up account of his headlong plunge into the life of a professional cook. A marvelous hybrid, "Heat" offers a memoir of Buford's kitchen adventure as well as an illuminating exploration of why food ...
In this sequel to A THOUSAND DAYS IN VENICE, in which the author traveled to Italy and met the man of her dreams, Marlena and Fernando are living in Tuscany. Taken under the wing of an old man named Barlozzo, they explore the joys of wine-making and truffle-hunting, and their relationship deepens. The author describes the joys and the tensions of ...
Each title in this award-winning series offers an exquisite region-by-region taste tour filled with culinary specialties and surprises. Included in each large-format volume are gorgeous food and landscape photographs.
The mention of Tuscany evokes vivid images: sinuous dark cypresses leading to grand renaissance palaces, vineyards disappearing into a hazy horizon, dusty tracks through medieval villages that end in hilltop olive groves, earthenware jugs overflowing with good red wine, plates of tender home made pasta, and markets overflowing with bright-coloured ...
London's River Caf has been seducing guests with its completely irresistible renderings of authentic regional Italian food for almost 20 years. Now, the caf's cofounders present a follow-up to their immensely popular "Italian Easy," sharing 150 additional quick and easy recipes for everyone who loves Italian food, but does not want to spend ages ...
The cookbook that spent 19 weeks on the "London Times" best seller list, this volume raises Italian home cooking to an art form. Recipes for such healthful delights as penne with eggplant, sea bass baked in salt, grilled peaches with Amaretto, and the now-famous chocolate Nemesis. By the owners of London's popular River Cafe.
In a green and secret valley in Tuscany, life is firmly moulded by the past. In this beautiful account of traditional life and cooking, Elizabeth Romer introduces the Cerotti family who farm one section of the valley and vividly describes, month by month, the Tuscan year - January's prosciutto and salame, cheese-making in March, threshing the ...
Transporting readers to the Tuscan region of Italy, where the foods are always fresh and delicious, this book contains 100 recipes culled from the author's cooking school. Three hundred photos and illustrations cover everything from ingredients to finished dishes, from talented local cooks to the inspiring Tuscan scenery.
Savoring Tuscany" takes readers on a journey in search of the authentic Tuscan table. Along the way, readers experience Tuscan culture and history, and learn about some of the people, dishes, and ingredients that have made it one of the world's culinary capitals. 130 recipes. Color photos throughout.
Expanding on his August 2002 "New Yorker" article, Bill Buford now offers a richly evocative chronicle of his experience as "slave" to Mario Batali in the small, chaotic, highest-standards kitchen of Batali's three-star New York restaurant, Babbo, and of his apprenticeships with Batali's former teachers.
Patrizia Chen was born in Tuscany in 1948 and grew up in a well-off family but in an atmosphere of postwar privation during which she learned her way around the kitchen from Emilia, the family cook. Chen remembers those days, and many years later returns for a visit, finding that much has changed but that her memories are intact. A New York Times ...
Written in 1899, this cookbook was devised by an Englishwoman who lived near Florence and who took immediately to the Italian idea that vegetables are the most important part of a meal.
From what many believe to be the best Italian restaurant outside of Italy--London's River Café--here are more than 200 inventive and delicious dishes, including polenta with kale, pumpkin wedges with thyme, marinated lobster spaghetti, zucchini carpaccio, tagliatelle with walnut sauce, crab risotto, baked pears with valpolicella, and a gorgeous ...
A selection of recipes based on the farmhouse cooking of northern Italy, based on the food of the "River Cafe" which relies on good quality, fresh seasonal produce, plus authentic Italian ingredients. It includes authentic recipes for both savoury and sweet dishes.
A mouthwatering evocation - province by province - of the superb landscape and delicious gastronomy of Tuscany Seeing this beautiful region through the eyes of the famous Lorenza de'Medici, a descendant of the de'Medicis of history books, My Tuscany captures the special magic of Tuscan towns, traditions and customs, with the main emphasis on the ...
A renowned Tuscan restaurateur shares 125 ancestral recipes that blend authentic regional flavors with a modern flair, in a volume complemented by numerous historical tidbits and family stories. By the author of Diary of a Tuscan Chef. 30,000 first printing.
Based on her popular cooking show, Esposito offers traditional recipes as she conducts an intimate--and delicious--tour of one of Italy's best-loved regions.
From the author of the extremely popular Picnics of Provence comes a sumptuous combination of mouth-watering recipes and inspiring art. Eight distinctive menus, each complemented by a colorful landscape by Camille Corot, demonstrate the unique flavors of Tuscany's rustic cuisine and the resplendent beauty of its countryside. 25,000
Ismail Merchant's account of the filming of A Room with a View is really a song in praise of the Tuscan table. For while Merchant recounts the problems - both hilarious and daunting - in trying to shoot a movie in the crowded tourist mecca of Florence, his most passionate prose is reserved for those moments - and there were many of them - when he ...
These recipes using Tuscan vegetables include such delicacies as Porcini Mushroom Puree with Shaved Truffles, Root Vegetable Salad, and Bitter Greens Torte. Also includes tips on buying, storing, and cleaning vegetables, preparation techniques, basic sauces, and more.
Giancarlo and Katie Caldesi, the husband-and-wife team behind two Italian restaurants and a cookery school in London, are passionate about food and about Italy. Their eagerness to share this with others inspired them to relocate to Tuscany for a few months, to rediscover Giancarlos culinary roots and run a series of courses in traditional Tuscan ...
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