Food of France: A Journey for Food Lovers
Author: Kay Halsey
The Food of France gives you a real taste of a country that has made food one of the great joys of everyday life. It creates a culinary journey from the restaurants of Lyon to the kitchens of Provence, through the vineyards of Bordeaux to the bakers of Paris, to discover the food that defines today's French cooking: the freshest seafood with herb aioli, winter salt pork with lentils and slow-cooking cassoulet, warm brioche and petits pots de crème.
Beautiful photographs shot in France show how to choose the best produce -- from market fresh vegetables to seafood, regional cheeses, and charcuterie. To partner the recipes, special sections explore the essence of French food and drink. Varieties of cheeses, charcuterie, seafood, patisserie, and breads have been photographed to make identification easy.
Included are sections on such special topics as:
- Properly ripening a Camembert
- The baguette
- French chocolate
- Enjoying the best of France's wines and champagnes.
Interesting textbook: Basque Cooking and Lore or Hollywood Du Jour
Flavors of Southern Italy
Author: Erica De Man
Praise for Erica De Mane
"Erica De Mane is an experienced, generous home cook who understands how both Italians and Americans like to eat, and she deftly manages to bridge the two cultures."
–Corby Kummer, The New York Times
"De Mane tells you things you need to know. . . . Her philosophy is contagious. The tone is friendly. The result is liberating. The confidence can’t help but build."
–Ronalie C. Peterson, The Washington Post
"I found myself nodding in appreciation of Erica De Mane’s willingness to hand over the keys to being a good cook."
–Susie Middleton, Fine Cooking magazine
Savor the rich flavors of Southern Italy with this exciting collection from experienced cook and food writer Erica De Mane. From classic recipes to new interpretations, from multi-course meals to easy antipasti, here are dishes for cooks of all levels that capture the taste and spirit of one of the world’s most beloved cuisines.
Publishers Weekly
DeMane (Pasta Improvvisata) hones her flavor-combining philosophy and skills in this volume that successfully-and wonderfully-improvises on traditional recipes of southern Italian cuisine. She bases her dishes on the cooking of her grandmother, who emigrated from a town on the Campania-Apulia border; from there, DeMane has adapted her recipes according to ingredients available in the U.S. (mostly New York); the busy lifestyle of today's home cooks; and, finally, her own personal taste. DeMane's adaptations are subtle, but their effect is powerful. For example, she eschews sausage for prosciutto in Orecchette with Broccoli Rabe, Prosciutto, and White Wine. For main courses, she brings to the table Braised Sausages with Green Grapes, Wine and Bay Leaves; Pork Chops with Gentle Vinegar Peppers (into which she mixes anchovy fillets and marjoram); and Grouper Wrapped in Prosciutto and Served with a Winter Tomato Sauce (made with Marsala wine, sage and rosemary). Her salads are standouts (many, she maintains, can be a full dinner): Strawberry and Wild Watercress Salad with Pine Nuts; and Spinach Salad with Pears, Spiced Walnuts, and Ricotta Salata. Equally simple though enticing are DeMane's antipasti (e.g., Saut ed Cerignolo Olives with Fennel and Mint) and contorni, such as Potato and Sweet Pepper Gatto, Calabrian Style (made with vermouth, pecorino and caciocavallo cheeses). While lacking essential photos and illustrations, DeMane's clear and easy narrative and her abundance of flavorful recipes make this a valuable collection. (May) Copyright 2004 Reed Business Information.
Table of Contents:
| Introduction | viii | |
| Acknowledgments | xii | |
| The Flavors of the Southern Italian Kitchen | 1 | |
| Bitter. Sweet-and-Sour. and Salty: Fundamental Tastes. Southern Italian Style | 5 | |
| The Southern Italian Love of Bitterness | 6 | |
| Sweet and Sour: The Taste of Agrodolce | 8 | |
| Southern Italy and Sea Salt | 11 | |
| Essential Southern Italian Flavoring Ingredients | 13 | |
| Southern Italian Olive Oil | 14 | |
| Olives in Southern Italian Cooking | 17 | |
| Cooking with Garlic | 20 | |
| Tomatoes | 23 | |
| Tomato Paste and Sun-Dried Tomatoes | 24 | |
| Capers | 28 | |
| Oranges and Lemons | 30 | |
| Anchovies and Bottarga | 32 | |
| Sweet Peppers and Hot Chilies | 36 | |
| Some Thoughts about Black Pepper | 39 | |
| Fennel and Saffron | 40 | |
| Nutmeg and Cinnamon | 44 | |
| Pancetta and Salami | 46 | |
| Buying Southern Italian Cheese in America | 49 | |
| Basil, Mint, and Parsley | 54 | |
| Oregano, Rosemary, and Bay Leaves | 58 | |
| Pine Nuts and Raisins | 61 | |
| Almonds and Pistachios in Southern Italian Cooking | 63 | |
| Wine in Cooking | 64 | |
| Recipes: Cooking Southern Italian Style | 67 | |
| Vegetables | 71 | |
| Shopping for Vegetables | 72 | |
| Cooking Vegetables | 72 | |
| Green Salads in the Southern Italian Kitchen | 74 | |
| Seafood | 147 | |
| Buying Seafood | 148 | |
| Cooking and Flavoring Seafood | 149 | |
| Meats and Poultry | 217 | |
| Meat in the Southern Italian Home Kitchen | 218 | |
| Cooking for a Group | 219 | |
| Savory Tarts | 275 | |
| Pizza Neapolitan Style | 287 | |
| Calzone | 297 | |
| Soups | 309 | |
| Pasta | 333 | |
| Sauce for Pasta | 335 | |
| How to Cook the Best Pasta | 336 | |
| Desserts | 387 | |
| Menus | 425 | |
| My Favorite Southern Italian Wines | 433 | |
| Wines and Good Producers to Look For | 434 | |
| Sources | 436 | |
| Bibliography | 439 | |
| Index | 440 |
No comments:
Post a Comment