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Spaghetti, gnocchi, tagliatellea, ravioli, vincisgrassi, strascinati-pasta in its myriad forms has been a staple of the Mediterranean diet longer than bread. This beautiful volume is the first book to provide a complete history of pasta in Italy, telling its long story via the extravagant variety of shapes it takes and the even greater abundance of names by which it is known. Food scholar Oretta Zanini De Vita traveled to every corner of her native Italy, recording oral histories, delving into long-forgotten family cookbooks, and searching obscure archives to produce this rich and uniquely personal compendium of historical and geographical information. For each entry she includes the primary ingredients, preparation techniques, variant names, and the locality where it is made and eaten. Along the way, Zanini De Vita debunks such culinary myths as Marco Polo's supposed role in pasta's story even as she serves up a feast of new information. Encyclopedia of Pasta, illustrated throughout with original drawings by Luciana Marini, will be the standard reference on one of the world's favorite foods for many years to come, engaging and delighting both general readers and food professionals.
Pasta products --- Cooking (Pasta) --- Cookery (Macaroni) --- Cookery (Pasta) --- Cooking (Lasagna) --- Cooking (Noodles) --- Cooking (Spaghetti) --- Cooking (Vermicelli) --- Cooking with pasta --- Italian paste products --- Macaroni products --- Semolina products --- Alimentary paste products --- Wheat products --- History. --- Use in cooking --- Pâtes alimentaires --- Cuisine (Pâtes alimentaires) --- Encyclopedias. --- Encyclopédies --- Histoire --- Pasta products -- Italy -- Encyclopedias.. --- Pasta products -- Italy -- History.. --- Cooking (Pasta). --- cookbook. --- cookbooks italian. --- cooking. --- family recipes. --- food and culture. --- food and diet. --- food lovers. --- food prep. --- food reference. --- food scholars. --- food. --- geographical. --- gnocchi. --- historical. --- history of food. --- history of pasta. --- home cooks. --- illustrated. --- italian pasta. --- italy. --- kitchen setting. --- mediterranean foods. --- nonfiction. --- oral histories. --- pasta lovers. --- pasta recipes. --- pasta. --- preparation techniques. --- ravioli. --- regional cuisine. --- spaghetti. --- staple food. --- strascinati. --- tagliatelle. --- vincisgrassi.
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The food of Rome and its region, Lazio, is redolent of herbs, olive oil, ricotta, lamb, and pork. It is the food of ordinary, frugal people, yet it is a very modern cuisine in that it gives pride of place to the essential flavors of its ingredients. In this only English-language book to encompass the entire region, the award-winning author of Encyclopedia of Pasta, Oretta Zanini De Vita, offers a substantial and complex social history of Rome and Lazio through the story of its food. Including more than 250 authentic, easy-to-follow recipes, the author leads readers on an exhilarating journey from antiquity through the Middle Ages to the mid-twentieth century.
Cooking, Roman. --- Dinners and dining --- Cookery, Roman --- Roman cooking --- History. --- cookbook. --- cookbooks. --- cooking made easy. --- cooking. --- culinary history. --- culinary. --- customs. --- easy to read. --- engaging. --- enthic foods. --- essential flavors. --- food and wine. --- food lovers. --- food prep. --- frugal people. --- herbs. --- historical. --- history of italian cooking. --- history. --- how to cook. --- italian cooking. --- italian food. --- italian history. --- kitchen setting. --- lamb. --- lazio. --- lively. --- modern cuisine. --- olive oil. --- ordinary people. --- page turner. --- pork. --- recipes. --- regional cooking. --- regional interest. --- retrospective. --- ricotta. --- rome. --- social history. --- social sciences. --- traditions.
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