The French Slow Cooker
- 232pages
- 9 heures de lecture
Demonstrates how to adapt classic French dishes for convenient, high-flavor results, providing coverage of such favorites as crispy duck confit, bouillabaisse and ginger, and crème brûlée.
Michele Scicolone Ordre des livres
Michele Scicolone est une écrivaine culinaire renommée dont le travail explore le cœur de la cuisine italienne. Son approche vise à apporter des saveurs italiennes authentiques dans la cuisine familiale, en mettant l'accent sur les techniques traditionnelles et les ingrédients de qualité. Elle traduit avec maestria le riche patrimoine culinaire de l'Italie en recettes accessibles. L'écriture de Scicolone témoigne de la joie des plats simples et délicieux et encourage les lecteurs à explorer le monde vibrant de la cuisine italienne.
- 2012
- 2010
The Italian Slow Cooker
- 232pages
- 9 heures de lecture
Presents a variety of slow-cooker recipes for Italian food which detail how to combine fresh ingredients and simple techniques to produce dishes for soups, sauces, meats, vegetables, and simple desserts.
- 2002
The Sopranos Family Cookbook
- 256pages
- 9 heures de lecture
Nuovo Vesuvio redefines the "family" restaurant, showcasing the finest in Neapolitan cuisine and Essex County's best-kept secret. Master chef Artie Bucco invites you to a special feast, featuring one hundred Avellinese-style recipes and valuable preparation tips, alongside his friends from the Sopranos. From arancini to zabaglione and baccala to Quail Sinatra-style, the culinary journey is rich and diverse. Artie also shares a treasure trove of Sopranos artifacts, including vintage photos, the original 1926 menu, AJ's school essay on food, and Bobby Bacala's style tips for big eaters. Join Tony Soprano, who critiques the average grill master while offering his tender Grilled Sausages with fennel or cheese. Corrado "Junior" Soprano emphasizes the joy of cooking with his Pasta Fazool and Giambott', a vibrant vegetable medley. Carmela Soprano believes in the healing power of food, sharing her Baked Ziti and earthy 'Shcarole with Garlic. Peter Paul "Paulie Walnuts" Gualtieri humorously notes the abundance of food terms, inviting you to indulge in his Eggs in Purgatory—an experience that promises to be heavenly. As Artie says, "Enjoy, with a thousand meals and a thousand laughs. Buon' appetito!"
- 2000
Das große Italien-Kochbuch für alle Genießer, die sich auf eine Feinschmeckerreise durch das Lieblingsurlaubsland der Deutschen begeben möchten. Der erste Band der Reihe wird jetzt auf vielfachen Wunsch neu überarbeitet wieder veröffentlicht. Er verbindet alle Zutaten des Erfolgsrezepts der Reihe: problemlos nachkochbare Rezepte, ein Glossar zu den typischen Zutaten, Kochmethoden und informative Essays zu den kulinarischen Schätzen und Traditionen des Landes. So entsteht ein kompetenter, persönlicher und authentischer Einblick in Italiens Esskultur, in hochwertiger, liebevoller Ausstattung.
