Katie Parla Livres

A travel guide to Rome that includes information on major tourist attractions, hotels to stay, places to eat and nightlife as well as shopping.

A love letter from two Americans to their adopted city, Tasting Rome is a showcase of modern dishes influenced by tradition, as well as the rich culture of their surroundings. Even 150 years after unification, Italy is still a divided nation where individual regions are defined by their local cuisine. Each is a mirror of its city’s culture, history, and geography. But cucina romana is the country’s greatest standout. Tasting Rome provides a complete picture of a place that many love, but few know completely. In sharing Rome’s celebrated dishes, street food innovations, and forgotten recipes, journalist Katie Parla and photographer Kristina Gill capture its unique character and reveal its truly evolved food culture—a culmination of two thousand years of history. Their recipes acknowledge the foundations of Roman cuisine and demonstrate how it has transitioned to the variations found today. You’ll delight in the expected classics (cacio e pepe, pollo alla romana, fiore di zucca); the fascinating but largely undocumented Sephardic Jewish cuisine (hraimi con couscous, brodo di pesce, pizzarelle); the authentic and tasty offal (guanciale, simmenthal di coda, insalata di nervitti); and so much more. Studded with narrative features that capture the city’s history and gorgeous photography that highlights both the food and its hidden city, you’ll feel immediately inspired to start tasting Rome in your own kitchen.

Discover what makes the food of the Italian south unique as you sink your teeth into the secrets of their rustic, romantic dishes

Presents itineraries for fifteen walking tours in Rome, Italy, with descriptions of the attractions located along each route; information about the history, architecture, and culture of the city; maps; and photographs.

Adam Leonti started a movement--now, with Flour Lab, he puts fresh flour within reach for all home bakers with this informative and authoritative guide on making, baking, and cooking with flour milled from whole grains, which includes 20 tentpole recipes.In Flour Lab, the new definitive book on flour, chef Adam Leonti shows you the best tools and techniques for making flour that is better-tasting and more nutritious than pre-ground flours. He gives expert tips on where to source wheat, how to mill at home, and how to work with different grains. Here, too, he specifically addresses the idiosyncrasies of working with freshly milled flour as opposed to what's found on supermarket shelves. Twenty recipes for breads, pasta, pizza, cakes, and pastries serve as a practical instruction for using fresh flour in a variety of ways.

Die Food-Journalistin und Kochbuchautorin Katie Parla holt 85 traditionelle, rustikale Rezepte der Sehnsuchtsregionen Süditaliens auf den Teller und stellt in zahlreichen Themen-Specials die besten regionalen Produkte und ihre Macher vor. So beweist sie auf eindrucksvolle Weise, dass Liebe und Essen in Italien ein und dasselbe sind!

Największe atrakcje miasta Opisy tras krok po kroku Najciekawsze miejsca i porady bywalca Symbole miasta i urocze niespodzianki Plany z przebiegiem wszystkich tras Nie ma lepszego sposobu, by poznać miasto, niż przechadzka po jego tętniących życiem i kipiących r�żnorodnością rejonach.�Przewodnik National Geographic Spacerem po Rzymie zawiera piętnaście opisanych krok po kroku i zaopatrzonych w plany tras spacerowych, kt�re sprawią, że zwiedzimy miasto jak wprawny podr�żnik i będziemy się po nim poruszać niczym rdzenni rzymianie. Lotem błyskawicy to syntetyczne trasy, dzięki kt�rym można zwiedzić całe miasto w jeden dzień, w weekend (samotnie lub z dziećmi), albo koncentrując się na rozrywkach.�Opisy tras od starożytnego Rzymu po Plac Hiszpański oraz od Koloseum do Via Veneto zawierają podstawowe informacje o obiektach w kolejności zgodnej z ich lokalizacją na szlaku zwiedzania.

Die kulinarische Welt der Ewigen Stadt Folgen Sie den Autorinnen Katie Parla, Rom-Expertin, und Kristina Gill, Fotografin aus Leidenschaft, auf ihrer Reise durch die Küchen der Ewigen Stadt. In Rezepten und Bildern wird der einzigartige Charakter Roms gezeichnet, die lebendige Esskultur aufgespürt und der Duft der italienischen Küche eingefangen. Genießen Sie die gefeierten Klassikergerichte wie Pasta Cacio e Pepe oder Pollo alla romana, aber auch moderne Snacks der gewachsenen Streetfood-Kultur und die fast vergessenen Rezepte aus dem jüdischen Viertel. Dieses Buch ist eine Liebeserklärung an die authentische Küche Roms und die perfekte Lektüre zum Schmökern, Kochen und Genießen. Ausstattung: 170 Farbfotos