Tasting Italy : a culinary journey

Tasting Italy A culinary journey

Book - 2018

"The experts at America's Test Kitchen and National Geographic bring Italy's magnificent cuisine, culture, and landscapes--and 100 authentic regional recipes--right to your kitchen. Featuring 100 innovative, kitchen-tested recipes, 300 gorgeous color photographs, and 30 maps, this illustrated guide takes you on a captivating journey through the rich history of Italian cuisine, region by region. Rich excerpts feature the origins of celebrated cheeses, the nuances of different wine growing regions, the best farmer's markets in Venice, and more. Intriguing prose illuminates key ingredients, from olive oil and how it's made to the various pasta shapes of Northern Italy. In every region, the food experts at America'...s Test Kitchen bring it all home, with foolproof recipes for standout dishes as well as hidden gems: Piedmontese braised beef in lustrous red wine sauce, crispy-custardy chickpea flour farinata pancakes from Genoa (achieved without the specialty pan and wood-burning oven), and hand-formed rustic malloreddus pasta of Sardinia that is a breeze to make."--provided by publisher.

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Location Call Number   Status
2nd Floor 641.5945/America's Due Jan 4, 2025
Subjects
Cooking, Italian.
Cookbooks.
Genres
Cookbooks
Published
Washington, D.C. : National Geographic [2018]
Language
English
Corporate Author
America's Test Kitchen (Firm)
Corporate Author
America's Test Kitchen (Firm) (author)
Other Authors
Eugenia Bone (writer of added text), Julia Della Croce
Item Description
"Featuring 100 kitchen-tested recipes"--Cover.
Physical Description
382 pages : color illustrations ; 29 cm
Bibliography
Includes bibliographical references (pages 372-373) and index.
ISBN
9781426219740
Contents unavailable.
Review by Publisher's Weekly Review

This beautifully illustrated book takes readers on a vivid culinary journey of Italy's 20 provinces, from the Italian Alps of Valle d'Aosta to the juniper-scented coastlines of Sardinia. Chapters open with fascinating historical information about a particular region and discussion of the origins of Italian staples, such as anchovies, which have been used as a seasoning in Lazio since the days of ancient Rome; polenta, which derived from corn first brought to Veneto from the New World in 1554; and eggplant, which Arabs introduced to Sicily in the ninth century. Dozens of intriguing sidebars supply fun facts ("Since ancient times, merchants have been known to cut extra-virgin olive oil with cheap oil to increase profits") and in-depth information about a food item ("During the Middle Ages, sour orange was a status food for the elite... [its] popularity was eventually displaced by other citrus fruits... most famous [being] blood oranges"). One hundred easy-to-follow recipes showcase Italy's diverse cuisine, such as grilled polenta with a salted cod spread from Veneto; Sicilian pasta with tomato and almond pesto; braised oxtails in a tomato sauce from Lazio; fava bean puree with sautAced escarole from Puglia; Calabrian grilled swordfish with a citrus-herb sauce; and chocolate hazelnut cake from Piedmont. Along with gorgeous photography, illustrated maps, lists of culinary festivals, and poetic prose, this book is a must for Italophiles. (Oct.) © Copyright PWxyz, LLC. All rights reserved.

(c) Copyright PWxyz, LLC. All rights reserved
Review by Library Journal Review

In a joint collaboration with America's Test Kitchen, National Geographic publishes its first cookbook. Food authors Bone and Croce divide the recipes into the three areas in Italy, subdivided by 20 administrative regions beginning with Valle d'Aosta and ending with the island of Sardinia. Following a description of the area are recipes accompanied by photos of the region and or the dish. Each recipe begins with "Why this recipe works." For example, dry-aged beef with arugula and parmigiano is paired with arugula, olive oil, lemon juice, and cheese. For those who like to make pasta, there's a simple recipe for semolina pasta. There are a few complex dessert recipes, but others, such as pistachio gelato, are both delicious and easy to accessible. Includes a glossary and table of metric conversions. VERDICT This beautifully illustrated travel cookbook will be enjoyed by all who love Italy and its food. Recommended for public and academic libraries.-Christine Bulson, formerly with SUNY Oneonta © Copyright 2018. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

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