Classico E Moderno Download Ebook PDF Epub Online

Author : Michael White
Andrew Friedman
Publisher : Ballantine Books
Release : 2013
Page : 405
Category : Cooking
ISBN 13 : 0345530527
Description :


Collects over two hundred recipes for traditional and contemporary Italian dishes, including warm radicchio and prosciutto salad, ricotta tortelli with butter and sage, and filet mignon with balsamic vinegar pan sauce.


Author : Michael White
Andrew Friedman
Publisher : Ballantine Books
Release : 2013-11-05
Page : 448
Category : Cooking
ISBN 13 : 0345545532
Description :


NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY Having won or been nominated for just about every known prestigious culinary award, Michael White is hailed by food critics as the next great hero of Italian gastronomy. His reach extends around the globe with a clutch of acclaimed fine dining restaurants, including Marea, Ai Fiori, Osteria Morini, and pizzeria Nicoletta. Now, in Classico e Moderno, White brings his passion for authentic Italian cuisine to the home kitchen, with recipes—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 Ragù 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 Baccalá, 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. Praise for Michael White and Classico e Moderno “A masterpiece of culinary acumen and perfection in presentation . . . White once again sublimely deals with his cuisine of choice—Italian. In an attempt to bridge the gap between classic and modern, this chef extraordinaire offers the reader an experience in beauty and taste. . . . This book is a testament to both the importance/influence of Italian cuisine and to the rich and varied experiences its ingredients and tradition still have to offer.”—Publishers Weekly (starred review) “Exceedingly appealing . . . [Michael White] is one of the great chefs of modern Italian food in this country, and in Classico e Moderno he teaches us enough so that we can try to follow in his footsteps.”—Vogue “Hugely ambitious . . . White is one of a number of rising chefs here who aren’t Italian but have felt the freedom to refresh the concept of Italian food.”—Associated Press “The future of Italian gastronomy, thanks to the spectacular inventiveness he brings to modernizing the world’s most popular cuisine.”—Gotham “I’ve watched and tasted as Michael White has matured into his current position as one of the preeminent stewards and pioneers of Italian culinary tradition in America. Even his signature modern dishes are as relatable as the classics—and are perhaps even destined to be deemed classics in their own right some day.”—Thomas Keller, from the Foreword “Michael White has, in very short order, grabbed the Italian food crown for New York City.”—Anthony Bourdain


Author : Filippo Salvatore
Publisher : Guernica Editions
Release : 1987
Page : 128
Category : Travel
ISBN 13 : 9780919349612
Description :


A study of an important work by the Italian writer, Vincenzo Gramigna, dedicated to the quarrel between the Ancients and the Moderns that tore the seventeenth century apart. Filippo Salvatore teaches at Concordia University. {Guernica Editions}


Author : Paul Liebrandt
Andrew Friedman
Publisher : Clarkson Potter
Release : 2013-12-03
Page : 288
Category : Cooking
ISBN 13 : 0770434177
Description :


In this meditation on the culinary life that blends elements of memoir and cookbook, Paul Liebrandt shares the story of his own struggle to become a chef and define his personal style. To the Bone is Liebrandt’s exploration of his culinary roots and creative development. At fifteen, he began his foray into the restaurant world and soon found himself cooking in the finest dining temples of London, Paris, and ultimately, New York. Taking inspiration from the methods and menus of Marco Pierre White, Raymond Blanc, Jean-Georges Vongerichten, and Pierre Gagnaire, Liebrandt dedicated himself to learning his craft for close to a decade. Then, at New York City’s Atlas, he announced himself as a worldclass talent, putting his hard-earned technique to the test with a startlingly personal cuisine. He continued to further his reputation at restaurants such as Gilt, Corton, and now the Elm, becoming known for a singular, graphic style that has captured the public’s imagination and earned him the respect of his peers. Punctuated throughout with dishes that mark the stages of his personal and professional life, all of them captured in breathtaking color photography, this is Liebrandt’s literary tasting menu, a portrait of a chef putting it together and constantly pushing himself to challenge the way he, and we, think about the possibilities of food.


Author : Rosetta Angelini
Eride Caramia
Publisher : Lulu.com
Release :
Page :
Category :
ISBN 13 : 1291653759
Description :



Author : Russell Norman
Publisher : Bloomsbury Publishing
Release : 2018-07-23
Page : 320
Category : Cooking
ISBN 13 : 1526605570
Description :


Tucked away in a backstreet of London's edgy Soho district, POLPO is one of the hottest restaurants in town. Critics and food aficionados have been flocking to this understated bàcaro where Russell Norman serves up dishes from the back streets of Venice. A far cry from the tourist-trap eateries of the famous floating city, this kind of cooking is unfussy, innovative and exuberantly delicious. The 140 recipes in the book include caprese stacks, zucchini shoestring fries, asparagus with Parmesan and anchovy butter, butternut risotto, arancini, rabbit cacciatore, warm duck salad with wet walnuts and beets, crispy baby pizzas with prosciutto and rocket, scallops with lemon and peppermint, mackerel tartare, linguine with clams, whole sea bream, warm octopus salad, soft-shell crab in Parmesan batter with fennel salad, walnut and honey semifreddo, tiramisù, fizzy bellinis and glasses of bright orange spritz. With luminescent photography by Jenny Zarins, which captures the unfrequented corners, the bustling bàcari and the sublime waterways of Venice, POLPO is a dazzling tribute to Italy's greatest hidden cuisine.


Author :
Publisher :
Release : 2004
Page :
Category : Byzantine poetry
ISBN 13 :
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Author : Rosario Villari
Publisher : FrancoAngeli
Release : 2007
Page : 719
Category : Biography & Autobiography
ISBN 13 : 9788846484666
Description :


Maria Antonietta Visceglia, Politica e regalità femminile nell'Europa della prima età moderna.Qualche riflessione comparativa sul ruolo delle regine consorti;Luis Ribot García, Revueltas urbanas en Sicilia (siglos XVI-XVII);Giovanni Muto, Fedeltà e patria nel lessico politico napoletano della prima età moderna;Gérard Delille, Parenté et politique: le reversement des XVIIe et XVIIIe siècles;Giuseppe Talamo, Tra fedeltà al Governo e ubbidienza al papa;Adrian Lyttelton, Le origini di una monarchia nazionale: tradizione e innovazione nel culto di Casa Savoia durante il Risorgimento;Giuseppe Giarrizzo, Siciliani fuori di Sicilia;Michele Ciliberto, Croce: e Gentile: elogio di un'amicizia;Franco Pitocco, La storia tra scienza e letteratura (cioè: non scienza!). Appunti su H. White e il Linguistic Turn per un corso mai tenuto su "La crisi della storia"; Herman Van der Wee, Flessibilità e crescita: la storia economica allo specchio del passato; Albertina Vittoria, "Leggi nei margini bianchi di questa pagina": Girolamo Sotgiu e gli "amici pedanti";Giorgio Caredda, Il declino e l'impero;Eric Hobsbawm, Nations and Nationalism in the New Century; Indice dei nomi.


Author : Michael White
Publisher : Penguin UK
Release : 2005-11-03
Page : 192
Category : Fiction
ISBN 13 : 014191128X
Description :


How do you build a Tardis? What are the secrets of teleportation? Could Cybermen take over the world? Is telepathy possible - even for an alien? Will extra-terrestrials one day visit planet earth on their travels through the galaxy? Can a robotic dog catch a cold ...? Take a journey with the Time Lords as Michael White guides us through the real science behind Doctor Who. Here he shows us how one of the world's best-loved science-fiction programmes is actually based on genuine theories - some of which could soon become a reality. Drawing on the latest discoveries, on shows from Star Trek to The X-Files and films like Twelve Monkeys and Contact, he asks (among other things): is time travel possible through a wormhole? What are the dangers? Could we make contact with life on other planets? How could aliens get here? And how soon until creatures like the Daleks become a reality? He also looks at areas as varied as crystal power, robotics, shape-shifting and multi-dimensions, not to mention the mysterious science of 'chameleon technology' currently under study by major military research organizations. We even discover how, with the use of cybernetics to replace body parts - or maybe regenerate whole bodies - Doctor Who could hold the key to eternal life. A book for avid fans and the merely curious, A Teaspoon and an Open Mind reveals that reality is even stranger than science fiction ...


Author : Stephanie Izard
Rachel Holtzman
Publisher : Clarkson Potter
Release : 2018-04-03
Page : 272
Category : Cooking
ISBN 13 : 0451495950
Description :


From beloved Chicago restaurateur Stephanie Izard, named one of "10 Breakthrough Rock Star Chefs of 2016" by Rolling Stone, comes a cookbook with flavor and fun at the forefront, with more than 100 recipes and 100 photographs. Since becoming Top Chef's first female winner, Stephanie Izard opened three restaurants in Chicago, traveled around China, and became an Iron Chef. And now she's here to share her next adventure: a cookbook with recipes that hit all of the right salty, savory, tangy, and sweet notes. Her craveable, knockout food pairings--the ones her fans have been clamoring for--will surprise and delight any home cook: Banh Mi Burgers, Duck Breast with Brown Butter Kimichi, Roasted Shishito Peppers with Sesame Miso and Parmesan, and Sticky Sweet Potato Cake with Blueberry-Tomatillo Jam.


Author : Deviant Ollam
Publisher : Elsevier
Release : 2012-11-13
Page : 296
Category : Computers
ISBN 13 : 1597499900
Description :


Practical Lock Picking, Second Edition, is an instructional manual that covers everything from straightforward lockpicking to quick-entry techniques such as shimming, bumping, and bypassing. Written by Deviant Ollam, one of the security industry's best-known lockpicking teachers, and winner of the Best Book Bejtlich Read in 2010 award, this book contains detailed photos that make learning as easy as picking a lock. Material is offered in easy-to-follow lessons that allow even beginners to acquire the knowledge very quickly. Whether the student will be hired at some point to penetrate security or simply trying to harden his or her own defenses, this book is essential. This edition has been updated to reflect the changing landscape of tools and tactics which have emerged in recent years. It consists of 6 chapters that discuss topics such as the fundamentals of pin tumbler and wafer locks; the basics of picking, with emphasis on how to exploit weaknesses; tips for beginners on how to get very good and very fast in picking locks; advanced training; quick-entry tricks about shimming, bumping, and bypassing; and pin tumblers in other configurations. This book is geared specifically toward penetration testers, security consultants, IT security professionals, and hackers. Detailed full-color photos make learning as easy as picking a lock Extensive appendix details tools and toolkits currently available for all your lock picking needs


Author :
Publisher :
Release : 2002
Page :
Category : Interior decoration
ISBN 13 :
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Author :
Publisher : Walter de Gruyter
Release : 2011-01-01
Page : 2991
Category : Reference
ISBN 13 : 311031228X
Description :


Particularly in the humanities and social sciences, festschrifts are a popular forum for discussion. The IJBF provides quick and easy general access to these important resources for scholars and students. The festschrifts are located in state and regional libraries and their bibliographic details are recorded. Since 1983, more than 639,000 articles from more than 29,500 festschrifts, published between 1977 and 2010, have been catalogued.


Author : Lidia Matticchio Bastianich
Publisher : Appetite by Random House
Release : 2015-10-27
Page : 752
Category : Cooking
ISBN 13 : 0449016234
Description :


From the Emmy-winning host of Lidia’s Kitchen, best-selling author, and beloved ambassador for Italian culinary traditions in America comes the ultimate master class: a beautifully produced definitive guide to Italian cooking, coauthored with her daughter, Tanya—covering everything from ingredients to techniques to tools, plus more than 400 delectable recipes. Teaching has always been Lidia’s passion, and in this magnificent book she gives us the full benefit of that passion and of her deep, comprehensive understanding of what it takes to create delicious Italian meals. With this book, readers will learn all the techniques needed to master Italian cooking. Lidia introduces us to the full range of standard ingredients—meats and fish, vegetables and fruits, grains, spices and condiments—and how to buy, store, clean, and cook with them. The 400 recipes run the full gamut from classics like risotto alla milanese and Tagliatelle with Mushroom Sauce to Lidia’s always-satisfying originals like Bread and Prune Gnocchi and Beet Ravioli in Poppy Seed Sauce. She gives us a comprehensive guide to the tools every kitchen should have to produce the best results. And she has even included a glossary of cuisine-related words and phrases that will prove indispensable for cooking, as well as for traveling and dining in Italy. There is no other book like this; it is the one book on Italian cuisine that every cook will need.


Author : Michael White
Elizabeth Katz
Publisher : John Wiley & Sons
Release : 2006
Page : 272
Category : Cooking
ISBN 13 : 9780764599316
Description :


The chef of New York's acclaimed Fiamma restaurant puts his own spin on classic Italian cuisine with 110 tempting recipes that bring together Old World flavors with modern cooking techniques and fresh, local ingredients.


Author : Michael A. Stackpole
Publisher : Spectra
Release : 2003-12-30
Page : 480
Category : Fiction
ISBN 13 : 0553898167
Description :


In this incredible conclusion to the epic fantasy saga, continuing from When Dragons Rage, New York Times bestselling author Michael A. Stackpole returns to a world of mystery, prophecy, and magick, where dreams—for better or worse—can come true. . . . The hope of the future, Will Norrington, prophesied to bring down the northern tyrant Chytrine and redeem the world, is said to be dead, lost in the heart of a fiery volcano. The news has thrown the Council of Kings into a furor and drained the spirit from once united factions. As questions swirl about as to Will's legacy, and even his identity, one thing is clear: a divided alliance lacks power. And this may be exactly the opening Chytrine needs to seize control-and capture the empowering artifact, the DragonCrown—once and for all. Still, Will's friends and comrades remain true to his cause, preparing to continue the fight. Among them is the Vilwanese hero, Kerrigan Reese, and Alyx, groomed to lead an army. Sayce, pregnant with Will's child, must remain behind as the new custodian of the Norrington future in case they fail. But even as they draw up battle plans, with the enemy nearer than they think, a shattering betrayal—and a stunning revelation—may change the course of everything.


Author : Rosie Rushton
Publisher : Bonnier Publishing Fiction Ltd.
Release : 2007-03-01
Page : 208
Category : Juvenile Fiction
ISBN 13 : 184812127X
Description :


What would happen if Jane Austen's NORTHANGER ABBEY was set in the twenty-first century? Caitlin Morland has always craved excitement but knows she'll never find it with her boring family. When she wins an art scholarship to the famous Mulberry Court College, she is delighted to find herself adopted by the popular Izzy Thorpe and her mates, Summer and Bianca. Swept up in a flurry of parties and revelations on holiday with Summer's family, Caitlin finds out that even the best things in life can go pear-shaped . . .


Author : Andrea Ricci
Publisher :
Release : 2002
Page : 724
Category :
ISBN 13 :
Description :



Author : Tommaso di Carpegna Falconieri
Publisher : BRILL
Release : 2019-11-04
Page : 296
Category : History
ISBN 13 : 9004414983
Description :


In The Militant Middle Ages Tommaso di Carpegna Falconieri delves into common perceptions of the Middle Ages and how these views shape current political contexts, offering a new lens for scrutinizing contemporary society through its instrumentalization of the medieval past.


Author : Veronica Lavenia
Publisher :
Release : 2017-02
Page : 224
Category : Cooking, Italian
ISBN 13 : 9781742579306
Description :


Veronica Lavenia presents more than 100 natural healthy recipes that embody the beauty and goodness of simple sustainable food made with unrefined ingredients with a true Italian twist. With a world increasingly awakening to the viability of sustainability, natural cuisine is no longer the 'snob alternative' but an ever-expanding new era in food. True Italian modern cuisine has always favoured natural, simple cuisine - rich in fruits and vegetables in season. You wont find anything 'processed' in this book. A Modern Italian Table explores new culinary possibilities and alternatives by bringing together ingredients that are affordable and readily available.