Die Zubereitung von Reisgerichten ist mehr als nur ein Abkochen in Wasser: "Das Kochen von Risotto ähnelt einer Liebesnacht. Man muss in der Stimmung dazu sein und mit dem, was vor sich geht, in Einklang stehen..."§§Auf dieser lebendigen Grundlage stellt die Autorin ungefähr 80 Rezepte vor. Die Variationen sind schier unendlich und alles ist dabei: von dem schnellen Alltagsgericht bis hin zu der Verarbeitung kostbarer Risotti und Weine.
Der bibliophile Band, in Ausstattung und Format identisch mit "American Bar", präsentiert die besten und traditionsreichsten Rezepte der beliebten Länderküche Italiens, Geburtsort von Antipasti und Pasta. Über hundert kulinarische Klassiker, Tipps zum Umschiffen gastronomischer Klippen, Informationen zu Land und Leuten und eine liebevolle, hochwertige Ausstattung machen diese Reihe zum Schmuckstück in jeder Küche und Kochbuchsammlung.
Explore the delights of the cooking of Tuscany, Umbria and the Marche in 60 classic recipes. Provides a guide to the key ingredients of the region, as well as insightful information on the geography, history, festivals and culinary traditions.
Italians have never lost their passion for food - partly because they are still in tune with the seasons. This book contains 100 fast-paced recipes, based around ingredients within each season. All are easy to prepare without spending hours in the kitchen.
A fully revised and updated edition of Valentina Harris' seminal work on one of Italy's most iconic dishes. Prized for its texture, flavor and versatility, risotto has been part of the Italian diet since the eighth century and is one of its most famous dishes. This revised and updated edition of Valentina Harris' seminal work shows you how to prepare, cook and serve this iconic Italian dish using any ingredient from the humble tomato to the much sought-after truffle. With a fully updated introduction and some brand new recipes, as well as background information on the history of this famous dish, Valentina provides essential information on the variety of rice that can be used for risotto and how to make the all-important stock. Recipes are supplemented by beautiful photography of the dishes by Ian Garlick and a step-by-step guide to the perfect risotto. This is the perfect book for any risotto lover.
Offers over 40 authentic Italian recipes, each with full-color photographs and step-by-step instructions.
