The cooking of Italy
Год: 2012
Автор: Matthew Locricchio
Издательство: Marshall Cavendish
ISBN: 978-1-60870-742-3
Серия: Superchef
Язык: Английский
Формат: PDF
Качество: Изначально компьютерное (eBook)
Интерактивное оглавление: Да
Количество страниц: 97
Описание:
Locricchio begins with an introduction to the geography of Italy. Each region of Italy has produced several recipes that are unique to that region. He then provides information about safety in the kitchen and basic definitions of cooking terms that are used throughout the text. Several chapters catalogue Italian cuisine containing recipes that will appear familiar to children, but are also easy enough for children to make themselves with adult supervision. Special instructions concerning how to cook pasta and how to prepare pizza dough that are included in the chapter "Pasta, Pizza, and Polenta" will be beneficial to cooks of any age. Each recipe includes a brief introduction to the dish as well as the Italian name for the dish. Illustrations appear throughout, showing the finished product or certain steps that may be difficult to follow without illustrations. A section concerning kitchen equipment and utensils and essential ingredients in Italian cooking follow the last chapter. Also included are an index and a metric conversion chart.
Одно из изданий серии, предназначенной для вовлечения детей и подростков в мир кулинарии. Доступно и просто, начиная с азов - рецепты итальянской кухни. Автор предупреждает - начинать нужно исключительно под присмотром взрослых.
Оглавление
Before You Begin 8
A Word about Safety . . . . . . . . . . . . . . . . . . . 8
Cooking Terms . . . . . . . . . . . . . . . . . . . . . . . 10
The Regions of Italy and
How They Taste . . . . . . . . . . . . . . . . . . . . . . 12
Soups, Salads, and Appetizers 22
Rich Meat Broth . . . . . . . . . . . . . . . . . . . . . . 25
Vegetable Soup . . . . . . . . . . . . . . . . . . . . . . 27
Tomato Salad . . . . . . . . . . . . . . . . . . . . . . . . 30
Mixed Salad . . . . . . . . . . . . . . . . . . . . . . . . . 32
Toasted Bread with Tomatoes . . . . . . . . . . 34
Pasta, Pizza, Polenta, and Rice 36
Pasta with Spring Vegetables . . . . . . . . . . . 40
Spaghetti and Meatballs . . . . . . . . . . . . . . . 43
Tomato Sauce . . . . . . . . . . . . . . . . . . . . . . . . 47
Pasta Sauce from Bologna . . . . . . . . . . . . . . 49
Swordfi sh Pasta, Sicilian Style . . . . . . . . . . 52
Pizza Dough . . . . . . . . . . . . . . . . . . . . . . . . . 55
Pizza from Naples. . . . . . . . . . . . . . . . . . . . . 58
Pizza Turnover (Calzone) . . . . . . . . . . . . . . 60
Instant Polenta . . . . . . . . . . . . . . . . . . . . . . . 63
Polenta Pie with Sausage and Cheese . . . . 65
Rice and Peas with Smoked Ham . . . . . . . . 68
Meats and Vegetables 70
Chicken, Hunters' Style . . . . . . . . . . . . . . . . 72
Country-Style Pork . . . . . . . . . . . . . . . . . . . . 75
Asparagus with Parmesan and Butter . . . . 77
Green Beans with Tomatoes,
Roman Style . . . . . . . . . . . . . . . . . . . . . . . . . 79
Desserts 82
Chocolate and Walnut Cake . . . . . . . . . . . . 84
Fresh Fruit with Strawberry Glaze. . . . . . . 87
Helpful Kitchen Equipment and Utensils . . 89
Essential Ingredients in the
Italian Kitchen . . . . . . . . . . . . . . . . . . . . . . . 90
Find Out More . . . . . . . . . . . . . . . . . . . . . . . 94
Metric Conversion Chart . . . . . . . . . . . . . . . 94
Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 95
