The rich culture and varied countryside of Italy has attracted and inspired artists and writers through the ages. From the era of the classical "grand tour," when educational visits were made to sites of antiquity on the Apennine peninsula, ever-increasing numbers of tourists have fallen in love with this country. The ars vivendi, or style of living, of its vivacious inhabitants has undoubtedly left just as lasting an impression as the treasures of its cultural heritage. For countless visitors, the simple and yet imaginative cuisine of Italy has now come to symbolize that very Italian love of life.We invite you to accompany us on a culinary giro d'Italia, a tour of Italy that begins in the northeast, leads through he Alpine regions to Liguria in the west, then turns south, through Emilia-Romagna and Tuscany, crossing from Calabria to Sicily, and finally ending on the island of Sardinia.In Friuli-Venezia Giulia, we sample ham from San Daniele and admire the largest frico in the world. In Venice and the Veneto, we are invited to drink a glass of prosecco, while in Trentino-Alto Adige we treat ourselves with a snack of home-cured bacon and the local bread specialty. Lombardy tempts us with Milanese salami and pannettone. In Piedmont we get to know the art of making risotto, and in Aosta Valley we find out about a local hard bread and a reviving herb liqueur. Liguria presents is with pesto and the finest olive oil, while Emilia-Romagna provides the products that are emblematic of Italy -- Parma ham, Parmesan, and mortadella. In Tuscany we sample fine wine, in Umbria we go fishing on Lake Trasimeno, and in Marche we stroll along the culinary trail laid by the composer, Rossini. In Lazio, which includes the capital city of Rome, we track down papal cuisine and savor classic pasta dishes. In Abrizzi and Molise, brightly colored confectionary awaits us, in Campania snow-white mozzarella cheese, in Apulia blond wheat, and in Basilisata brilliant red chili peppers. After a robust breakfast in Calabria, we admire deceptively real-looking marzipan fruits in Sicily and catch langoustines off the Sardinian coast.How does the blue mold get into Gorgonzola? Where did ice cream come from, in the days before refrigerators? What is there to tell about the wine of Piedmont? How are tomato preserves made? How does one recognize a genuine balsamic vinegar? What are the marks of quality that help to distinguish genuine products from imitations? What food was eaten in ancient Rome which specialties were served at court during the Middle Ages, and what culinary innovations accompanied the Renaissance? Culinaria italy takes a look behind the scenes and answers these and many other questions of interest to lovers of Italian Cuisine.With 496 pages and 1,294 illustrations, Culinaria Italy shows us not only the food and drink of Italy, but also the country and its people, from its Alpine crest in the north to the tip of its heel in the south. The 386 tried and tested recipes from the various region visited ensure that a treat for the taste buds follows a pleasurable read.

    "Following the instructions in a recipe is like parroting pre-formed sentences from a phrasebook. Forming an understanding of how flavors work together, on the other hand, is like learning the language: it allows you to express yourself freely, to improvise, to cook a dish the way you want to cook it.""The Flavor Thesaurus "is the inquisitive cook's guide to acquiring that understanding--to learning the language of flavor.Breaking the vast universe of ingredients down to 99 essential flavors, Segnit suggests classic and less well-known pairings for each, grouping almost 1,000 entries into flavor families like "Green & Grassy," "Berry & Bush" and "Creamy Fruity." But "The Flavor Thesaurus" is much more than just a reference book, seasoning the mix of culinary science, culture and expert knowledge with the author's own insights and opinions, all presented in her witty, engaging and highly readable style. As appealing to the novice cook as to the experienced professional, "The Flavor Thesaurus "will not only immeasurably improve your cooking--it's the sort of book that might keep you up at night reading.""Cooking is an art, like writing or painting, and great cooks are artists. And although the ultimate source of creativity remains elusive, all painters have their color wheel, all writers their vocabulary. And now, in the form of this beautiful, entertaining and exhaustively researched book, cooks have their own collection of essential knowledge: "The Flavor Thesaurus."

    To search out the finest Spanish recipes, Penelope Casas traveled over 25,000 miles, crisscrossing the country. Region by region, she found local cooks and discovered their secrets, often putting to paper recipes that had never before been set down. In The Foods and Wines of Spain, she brings us savory meat and fish pies from the Celtic lands of Galicia; a legendary bean dish from the coastal mountains of Asturias; the renowned romesco sauce of ground almonds and dried sweet peppers from Cataluña; paellas from the rice paddies of Valencia; simple but exquisite fish dishes from Andalucía; breads from the wheat fields of Castilla; honey-drenched pastries from Extremadura; and much more.

    Unlike other food science books, we make a direct and practical connection between the science and the cooking. We divide the book into 50 core principles, support them through detailed yet friendly explanations, bring them alive with color illustrations and inventive experiments, and reinforce them through recipes that put the principle to work. At Cook's Illustrated, we've been asking why in the kitchen for over 20 years and often find our answers in science. We believe good science makes great food and that understanding basic science will make you a great cook.

    Describes the indigenous ingredients used in each country's cooking, including meats, fish, and poultry; cheeses; wines, liqueurs, and beers; oils and vinegars; condiments and spices; produce; grains; and breads. Meet master chefs and neighborhood bakers; winegrowers, farmers, fisherman, and home cooks; and others who make each country's cooking traditions and dishes. Outstanding photography (over 2,500 photos in all) and carefully researched commentary describing over 1,700 specialties (with 600 recipes provided) brings to life the foods, customs, and typical character of each country's cuisine. Where else could you learn about the specialties of the Viennese coffeehouse, get the perfect recipe for German's Sauerbraten, visit a French Patisserie or wine country, or learn about the pasta and cheeses of Italy -- all in one place? Truly a culinary tour come true. Fully indexed. Glossary. 11" x 12 1/2".

    The Moro is one of the most talked-about restaurants in London, winning the Time Out and BBC awards for Best New Restaurant, in 1998. Its spinoff publication, Moro: The Cookbook, went on to be a huge success, with its passionate insight into this little-known culinary tradition.Now, taking the range of flavours beyond those covered in the first book, Casa Moro introduces an impressive quality and diversity of recipes that are fully accessible to the average cook; ranging from Asparagus with parsley and almonds; Moroccan zucchini salad Partridge escabeche; Garlic prawns with white wine and chilli; Chicken with pine nuts, saffron and fino sherry; and Chestnut, almond and chocolate cake. In Casa Moro, Sam and Sam Clark have created fresh and dynamic dishes that reflect their restaurant’s ever-changing menu.Much more than a simple catalogue of recipes, Casa Moro evokes the Clarks’s extensive travels in Spain and Morocco and their house in the heart of Moorish Andalucia, taking the reader on a journey that resonates with delicious dishes, history and tradition.

    In Jamie’s Italy, he travels this famously gastronomic country paying homage to the classic dishes of each region and searching for new ideas to bring home. The result is a sensational collection of Italian recipes, old and new, that will ensure that Italy’s influence reaches us all. Italy has inspired Jamie Oliver throughout his career. His ambition has always been to travel across the country on a quest to capture the very essence of Italian cooking -- and to produce the best and simplest Italian cookbook for everybody anywhere to enjoy. Jamie’s Italy is the result of that journey -- and it’s a land of plenty. As well as providing more than 120 brand-new recipes for everything from risotto to roasts and spaghetti to stews, structured as traditional trattoria menus, Jamie takes you all over Italy to cook with and learn from the real masters of Italian cuisine: the locals. Far from the standard "lemons and olives" version of Italian cooking, Jamie’s Italy is a cookbook by the people for the people. From Sicily to Tuscany, it’s about the local fishermen, family bakers, and, of course, the "Mamas," sharing their recipes and the tips that have gone into their cooking for generations. But it’s not only mouthwatering food that Jamie brings back home: it’s also the spirit that makes cooking and eating absolutely central to family life, whichever part of Italy you’re in. Bursting with the warmth and hospitality of real family life, this is both a superbly accessible cookbook and a unique travelogue and diary, in which you’ll find the authentic flavor of Italy and the people who live there. If you love quality food prepared with genuine passion -- you’ll never want to leave Jamie’s Italy.

    Since 1990, she has been a journalist for regional, national, and international radio and print media. Because of her in-depth knowledge of Greece and the Balkans, she regularly makes extended research trips to all the important areas of southeast Europe. Werner Stapelfeldt began his career as a photographer for travel guides and magazines. After studying photo design he went to work as a freelance photographer, predominantly in the commercial field, working for agencies and institutions. His assignment with the Culinaria series took him to Greece for eight months, where he uncovered unusual wines, fruits, and various Greek dishes. He spent time with people at work and at play and, of course, at the table, all the while endeavoring to capture the country, its specialties, and its atmosphere in the photographs that illustrate this book.

    No other country in the world can boast such an immense wealth of specialties. No other country has anything remotely comparable its network of sophisticated restaurants, where thousands of chefs cherish the tradition of great cooking and show remarkable creativity in continually trying to create new delights. No other country produces so many different excellent wines. Experts from the "métiers de bouche" together with first-class chefs have helped to sketch out a new and up-to-date portrait of this gourmet nation which will be richly rewarding to everyone, whether they prefer to enjoy their favorite dishes on the spot in France or cook them in their own kitchen. Or perhaps they will simply be enchanted in a completely new way by the enormous variety of magnificent photographs and tempting recipes, together with the knowledgeable text describing Frances' cuisine and what lies behind it.

    Each dish can be made in 30 minutes or less, with 10 or fewer ingredients, in a single pot, using pantry staples, or prepared ahead of time for brilliantly, deliciously simple meals. Brunch gets a make-over with Braised Eggs with Leeks and Za'atar; Cauliflower, Pomegranate, and Pistachio Salad refreshes the side-dish rotation; Lamb and Feta Meatballs bring ease to the weeknight table; and every sweet tooth is sure to be satisfied by the spectacular Fig and Thyme Clafoutis. With more than 130 photographs, this is elemental Ottolenghi for everyone.

    This collection follows a year in the life of this community garden, reflected in recipes that are unusual without being daunting. Many of the recipes reflect everyday activitiesTurkish women rolling flatbreads or clipping the young vine leaves to make dolmades, families gathering to grill kebabs on the weekendand the spirit of the community is captured in the photographs and the dishes. The 150 imaginative and seasonal recipes include Moro favorites and new combinations such as Pigeon Smoked Duck Breast with Apples, Walnuts and Chicory; Fried Green Tomatoes with Garlic and Sweet Vinegar; and Courgette and Yoghurt Soup. This character-filled garden was bulldozed to make way for the 2012 Olympics making this a true treasure, documenting the last ever growing season for Sam and Sam and the unique men and women of Manor Garden. Includes metric measurements

    Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

    Featuring 524 delicious recipes, in its pages home cooks will find something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine, from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Here Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations--bound to increase anyone's culinary repertoire. With over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking deserves a place of honor in every kitchen in America.

    Rombauer self-published the first three thousand copies of Joy of Cooking in 1931, it has become the kitchen bible, with more than 20 million copies in print. This new edition of Joy has been thoroughly revised and expanded by Irma’s great-grandson John Becker and his wife, Megan Scott.John and Megan developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today’s home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve Joy’s coverage of legacy recipes while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers’ markets and grocery stores. You will find tried-and-true favorites like Banana Bread Cockaigne, Chocolate Chip Cookies, and Southern Corn Bread—all retested and faithfully improved—as well as new favorites like Chana Masala, Beef Rendang, Megan’s Seeded Olive Oil Granola, and Smoked Pork Shoulder. In addition to a thoroughly modernized vegetable chapter, there are many more vegan and vegetarian recipes, including Caramelized Tamarind Tempeh, Crispy Pan-Fried Tofu, Spicy Chickpea Soup, and Roasted Mushroom Burgers. Joy’s baking chapters now include gram weights for accuracy, along with a refreshed lineup of baked goods like Cannelés de Bordeaux, Rustic No-Knead Sourdough, Ciabatta, Chocolate-Walnut Babka, and Chicago-Style Deep-Dish Pizza, as well as gluten-free recipes for pizza dough and yeast breads. A new chapter on streamlined cooking explains how to economize time, money, and ingredients and avoid waste. You will learn how to use a diverse array of ingredients, from amaranth to za’atar. New techniques include low-temperature and sous vide cooking, fermentation, and cooking with both traditional and electric pressure cookers. Barbecuing, smoking, and other outdoor cooking methods are covered in even greater detail. This new edition of Joy is the perfect combination of classic recipes, new dishes, and indispensable reference information for today’s home cooks. Whether it is the only cookbook on your shelf or one of many, Joy is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy.

    Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food—and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin’s own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you’ll ever need. With a foreword by Michael Pollan.