e-branch
Login
My List - 0
Help
Home
My Account/Renew Loans
Community Info
KidSearch
New Catalogue!
Search
Advanced
By Format
By Number
My Searches
Can't Find it?
Find Magazine Articles & more
Problems?
Search:
Call Number
Item Barcode
Bib Number
ISBN/ISSN
Refine Search
> You're searching:
Halifax Public Libraries
Item Information
Copy / Holding Information
Publisher Weekly Review
More Content
More by this author
White, Michael, 1971-
Subjects
Cooking, Italian.
Cooking -- Italy.
Food habits -- Italy.
Browse Catalog
by author:
White, Michael, 1971-
by title:
Classico e moderno :...
by call number:
641.5945 W586c
Search the Web
White, Michael, 1971-
Cooking, Italian.
Cooking -- Italy.
Food habits -- Italy.
MARC Display
Classico e moderno : essential Italian cooking Michael White and Andrew Friedman.
by
White, Michael, 1971-
Ballantine Books, [2013]
Call #:
641
.5945
W586c
Subjects
Cooking, Italian.
Cooking -- Italy.
Food habits -- Italy.
ISBN:
9780345530523 (hc.)
0345530527 (hc.)
Alternate title:
Classic and modern : essential Italian cooking
Essential Italian cooking
Edition:
First edition.
Description:
405 p. : ill. ; 29 cm.
Notes:
Text in English; recipe titles and some chapter headings in English and Italian.
Bibliography:
Includes bibliographical references and index.
Contents:
Cooking from this book -- Notes on an Italian pantry -- Classico -- Per comencare ("to start") -- Antipasti e insalate (salads and first courses) -- Pizza -- Zuppe (soups) -- Pasta e risotto (pasta and risotto) -- Pesce e frutti di mare (fish and shellfish) -- Pollame e carne (poultry and meat) -- Contorni (side dishes) -- Dolci (desserts) -- Moderno -- Salads and first courses -- Soups -- Pasta and risotto -- Pizza -- Fish and shellfish -- Poultry and meats -- Desserts -- Basic recipes and techniques.
Summary:
"In Classico e Moderno, White brings his passion for authentic Italian cuisine to the home kitchen, with recipe--nearly 250--that cover both the traditional and contemporary dishes of the region. In the "Classico" portion, White shares such iconic dishes as Meatballs Braised in Tomato Sauce; Pasta and Bean Soup; Cavatelli with Lamb Ragu and Bell Peppers; and Roasted Pork Leg with Rosemary and Black Pepper. The "Moderno" chapters feature recipes that have put White's restaurants on the map, including Chicken Liver Crostini with Marsala-Braised Onions; Fusili with Red Wine-Braised Octopus and Bone Marrow; and Veal Chops with Roasted Endive and Pancetta Cream Sauce. Both the Classico and Moderno sections offer ideas for your whole meal: first courses (Vitello Tonnato, Garganelli with Caviar Cream ), soups (Zuppa di Baccala, White Bean Soup with Sautéed Shrimp), pastas (Tortellini alla Panna, Ricotta and Swiss Chard Tortelli), main courses (Pollo alla Diavola, Braised Lamb Shanks with Farrotto), and desserts (Crostata di Ricotta, Panna Cotta with Meyer Lemon-Basil Sorbet and Almond Milk Froth), as well as salads, pizzas, and basic formulas for pesto, stocks, and vinaigrettes. Including personal notes and anecdotes about White's early sojourn in Italy and his flavorful career, Classico e Moderno will give you all the tools, tips, and tricks you need to cook tantalizing Italian dishes with the confidence of a seasoned chef. Michael White, a Wisconsin native, began his award-winning culinary career at Chicago’s renowned Spiaggia and Ristorante San Domenico in Imola, Italy. After eight years in Italy he moved to New York City and partnered with Ahmass Fakahany to form the Altamarea Group, which currently owns seven restaurants, including Marea in New York City"--Provided by publisher.
Genre:
Cookbooks.
Other authors:
Friedman, Andrew, 1967-
Holds:
0
Copy/Holding information
Location
Collection
Call No.
Item type
Status
Captain William Spry Public Library
Adult Nonfiction
641.5945 W586c
Adult books
Checked in
Add Copy to MyList
Musquodoboit Harbour Public Library
Adult Nonfiction
641.5945 W586c
Adult books
Checked in
Add Copy to MyList
Horizon Information Portal 3.24_8902M
© 2001-2013
SirsiDynix
All rights reserved.