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Culinary Arts

Humanities & Social Sciences

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Cooking of Italy

ELEMENTARY

COOKING OF ITALY

Duration

Duration Unit Of Measure

Transaction Type

Front Cover.
Half Title Page.
Dedication.
Copyright Page.
Title Page.
Contents.
Other frontmatter.
From the Author.
1: Before You Begin.
2: A Word about Safety.
3: Cooking Terms.
4: The Regions of Italy and How They Taste.
5: Soups, Salads, and Appetizers.
6: Rich Meat Broth Il Brodo.
7: Vegetable Soup I1 Minestrone.
8: Tomato Salad Insalata di Pomodoro.
9: Mixed Salad Insalata Mista.
10: Toasted Bread with Tomatoes Bruschetta.
11: Pasta, Pizza, Polenta, and Rice.
12: Pasta with Spring Vegetables: Pasta alla Primavera con Asparagi e Cipolle.
13: Spaghetti and Meatballs: Spaghetti con Polpetti di Carne.
14: Tomato Sauce: Sugo di Pomodoro.
15: Pasta Sauce from Bologna: Rag&#x0169; Alla Bolognese.
16: Swordfish Pasta, Sicilian Style: Pasta Con Pescespada Alla Siciliana.
17: Pizza Dough: La Pasta da Pizza.
18: Pizza from Naples: Pizza Napoletana.
19: Pizza Turnover: Calzone.
20: Instant Polenta: Polenta Veloce.
21: Polenta Pie with Sausage and Cheese: Polenta al Forno con Salsicce.
22: Rice and Peas with Smoked Ham: Risi e Bisi.
23: Meats and Vegetables.
24: Chicken, Hunters&#x0027; Style: Pollo alla Cacciatora.
25: Country-Style Pork: Spezzatino di Maiale.
26: Asparagus with Parmesan and Butter: Asparagi alla Parmigiana.
27: Green Beans with Tomatoes, Roman Style: Fagiolini Alla Romana.
28: Desserts.
29: Chocolate and Walnut Cake: Torta al Cioccolato con Noci.
30: Fresh Fruit with Strawberry Glaze: Macedonia con Glassa alle Fragole.
31: Helpful Kitchen Equipment and Utensils.
32: Essential Ingredients in the Italian Kitchen.
Find out More/Metric Conversion Chart.
Index.
About the Author.

Cooking of Italy.css-1p8rvzy{position:absolute;padding-left:8px;}

Cooking of Italy