This wonderful collection of pasta sauces by Lindy Wildsmith includes all the classics, plus recipes of Lindy's own invention, inspired by the authentic Italian ingredients now available the world over. All are strongly rooted in the traditions of delicious Italian regional cooking. Some light sauces take no time at all to prepare, involve very little cooking, and are more like dressings...
With Pasta Italia, cooks across America can savor the authentic taste of Italy--right in their own kitchen. Over 250 delicious yet simple recipes serve up specialties from 15 regions of Italy--for every course of the meal and for every occasion. Throughout, more than 200 specially created, full-color photographs showcase mouthwatering dishes and demonstrate critical techniques, like making a...
Revised edition of the classic cookbook, originally published in 1961.
Authentic recipes from great cooks in Ireland and from Irish Americans. Features charming facts and lore. Recipes include hot mulled ale, scones, cheese toast, fish soup, baked onions, oyster souffle, traditional spiced beef, and baked almond pudding. Spiral bound, 5-1/2 x 3-1/2 inches, 170 pages. ISBN 1932043624
At the heart of Mediterranean cuisine lies a trio of traditional staples: rice, pasta, and couscous. Join the author as he travels from Morocco to Syria to Italy to Spain, discovering such delectable treats as Classic Seven Vegetable Couscous and Handmade Tagliatelle with Fresh White Truffles. Along the way he tells fascinating stories of the food artisans he meets and cooks with. He prepares...
This Collection of Original Essays gives surprising insights into what foodways reveal about Russia's history and culture from Kievan times to the present. A wide array of sources - including chronicles, diaries, letters, police records, poems, novels, folklore, paintings, and cookbooks - help to interpret the moral and spiritual role of food in Russian culture. Stovelore in Russian...
Easy-to-follow instructions, adapted for modern American cooking, for over 200 mouthwatering traditional dishes: borsch, shashlik of salmon, Russian squab in sour cream, potato kotlety, pirozhki and pirogi, blini, paskha and many more. Also origins of Russian foods, helpful hints on buying and preparing foods, much else. Definition of terms.
This classic cookbook offers so much more than a collection of recipes--it captures the spirit of the Russian people and their cuisine. From zavtrak (breakfast) to uzhin (dinner), Russians love to eat heartily. Originally published in 1947, The Best of Russian Cooking is a treasured classic that combines authentic Russian recipes with culinary tips and invaluable cultural insights. This...
Equal parts travel memoir and cookbook, A Year of Russian Feasts combines Catherine Jones's warm, insightful writing style with her sensitive approach to discovering her family's heritage and its cuisine. Jones takes the reader on an unforgettable journey to her private Russia featuring celebrations, seasons, and people. Her forty recipes highlight Russia's finest dishes.
"This we can be sure of: when a restaurant in the western world is famous for its cooking, it is the tricolor flag that hangs above the stove," opined one French magazine, and this is by no means an isolated example of such crowing. Indeed, both linguistically and conceptually, the restaurant itself is a French creation. Why are the French recognized by themselves and others the world...
