The Food of Southern Italy - Middione, Carlo
91,99 €
inkl. MwSt.
Versandkostenfrei*
Versandfertig in 1-2 Wochen
payback
46 °P sammeln
  • Broschiertes Buch

Take a Fascinating Culinary Journey from Rome and Naples to Sardinia and Sicily Venture beyond the familiar pizza, marinara, and risotto to discover the varied and delicious world of traditional southern Italian cooking. Sicilian-American chef and respected sage of Italian cuisine Carlo Middione takes us along on his search for the unique and authentic recipes of this historic region in this Tastemaker-award-winning guide.With rustic dishes like quail roasted with pomegranate, spinach alla Romana, and ricotta and prosciutto crepes-some collected door-to-door and never-before written…mehr

Andere Kunden interessierten sich auch für
Produktbeschreibung
Take a Fascinating Culinary Journey from Rome and Naples to Sardinia and Sicily Venture beyond the familiar pizza, marinara, and risotto to discover the varied and delicious world of traditional southern Italian cooking. Sicilian-American chef and respected sage of Italian cuisine Carlo Middione takes us along on his search for the unique and authentic recipes of this historic region in this Tastemaker-award-winning guide.With rustic dishes like quail roasted with pomegranate, spinach alla Romana, and ricotta and prosciutto crepes-some collected door-to-door and never-before written down-Middione paints a vivid culinary snapshot of Southern Italy. Masterfully packed with tidbits about the history and tradition of each dish within Italian culture, the author's considerable skill, culinary wisdom, and enthusiasm shine through every page, making this a truly edifying and engaging read. This book is also available from Echo Point Books as a hardcover (ISBN 1635610400).. And be sure to explore the sumptuous recipes in another of Carlo's cookbooks, La Vera Cucina! (ISBN 1635617774).
Autorenporträt
Born in Buffalo, New York, of Sicilian immigrant parents, Carlo Middione was the youngest of thirteen children. For generations, his family on both sides were restauranteurs and innkeepers in Italy. Middione received his practical cooking training as an apprentice to his parents, who were accomplished restaurant and pastry cooks.CARLO MIDDIONE is a second- generation Sicilian-American and formerly the Italian specialist on the faculty of the California Culinary Academy for Chefs in San Francisco. His friendliness, culinary skills, and contagious enthusiasm for good Italian food have won him a wide following, and he has appeared regularly on local television. His Italian restaurant/delicatessen, located in San Francisco, has been praised by Gourmet magazine, which says, "Eating at Vivande is very much like being a guest in a large and friendly kitchen.Carlo is the author of The Food of Southern Italy, which won the coveted Tastemaker Award category of international cooking in 1987, and Carlo Middione's Traditional Pasta. He lives in San Francisco.