|
Books: Cooking by Cuisine -> Cooking Italian
Classical and Contemporary Italian Cooking for Professionals
 |
by:
Ellmer, Bruno H.
|
Publisher:
Wiley
Published: October 1, 1989
ISBN: 0471288616
Format:Hardcover
Pages:640
|
Read More, Buy It
|
Book Description
From the Inside Flap
Classical and Contemporary Italian Cooking for Professionals Bruno H. Ellmer, C.M.C. "Classical and Contemporary Italian Cooking for Professionals is a reflection of Bruno Ellmer's profound knowledge of Italian cuisine.and#133; I
recommend this book to anyone who is interested in cooking, and everyone who is interested in the art and history of Italian cuisine." - Henry Haller, White House Executive Chef (retired) Italians have enjoyed the sensual pleasure of good food since the
infamous feasts of ancient Rome. Italian cuisine reflects their love of eating - and cooking - in both simple but hearty traditional dishes and in the light, fresh nuova cucina of today's innovative chefs. This sumptuous book is a comprehensive guide to
this beloved cuisine, covering the spectrum of Italian cooking from regional specialties to showpiece entrées, from quick antipasti to elaborate dolci. Hundreds of detailed recipes enable both the beginner and the experienced cook to prepare the Italian
feast of their dreams. Step-by-step instructions cover a wide range of Italian delights, including:
Hot and cold appetizers: Carpaccio with Caponatina; Steamed Mussels with Vegetable Sabayon
Hot and cold soups: Beef Broth with Spinach
Crand#234;pes; Pasta and Bean Soup, Veneto Style
Egg dishes: Poached Eggs with Shrimp Marinara Sauce; Seafood and Herb Omelet
Pasta: Spinach, Tomato, Herb, Beet, and Pumpkin Pasta Doughs; Spinach Tagliolini with Gorgonzola Cream Sauce
Rice, polenta, and gnocchi dishes: Risotto with Black Truffles; Small Spinach Gnocchi with Sun-dried Tomatoes
Stocks and sauces: Garlic and Red-Pepper Sauce; Mustard Cream Sauce
Fish and shellfish: Braised Eel in White Wine and Herbs;
Batter-fried Squid with Warm Lobster Mayonnaise
Meats: Sautéed Veal Chops in Mustard Cream Sauce with Wild Mushrooms; Beef Canapés with Walnut Cream Sauce
Poultry: Chicken Breasts Stuffed with Prosciutto and Fontina with Tomato Sauce; Roast
Duckling Stuffed with Chestnuts and Prunes
Game: Venison Medallions in Orange Sauce with Cranberries; Rabbit Legs Braised in White Wine with Tomatoes and Mushrooms
Vegetables: Broccoli Flan; Sautéed Beet Tops with Smoked Bacon; Stewed Peppers
and Egg-plant; Potatoes with Tomatoes and Basil
Salads: Mushroom and Spinach Salad with Olive Oil and Lemon; Asparagus with Spicy Tomato Dressing
Hot and cold desserts: Sicilian Cassata; Poached Pears Filled with Mascarpone in Fruit
Zabaglione; Polenta Fritters with Plum Compote
Special attention is paid not only to preparation but to presentation, serving suggestions, and appropriate side dishes. Dozens of beautiful color photographs illustrate this treasure trove of
enticing recipes. Professionals chefs will applaud this book as a veritable encyclopedia of Italian cooking. Casual cooking buffs will welcome it as nothing less than a master's course in one of the world's great cuisines.
Read More, Buy It
|
|
