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I dolci piemontesi. (Piedmontese Sweets)
500 recipes. From glazed chestnuts (marron glacés) to gianduia custard, from the renowned Torinese tradition of chocolate and small pastries to the poorer traditional sweets.
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Il Mestolo di legno. Per riscoprire il profumo e il sapore della cucina popolare rustica e contadina. (The Wooden Spoon. Rediscovering The Good Smells and Tastes of Popular Country and Peasant Cooking).
The best traditional country and popular recipes from the mountain areas of Central-North Italy.
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Ricette facili con le erbe. (Easy Recipes with Herbs).
A complete handbook for those wishing to acquire a knowledge of the most common species of wild herbs, how to find them in the fields and cook them.
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Mille ricette di cucina orientale. (A Thousand Oriental Recipes).
A thousand Chinese, Japanese, Indian, Vietnamese, Thai, Indonesian, Korean and south-eastern Asian recipes. Easy to prepare. Discover ethnic cooking in your very own home.
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500 ricette di piatti unici. (500 Recipes for One Course Meals).
A special edition also on sale in combination with newspapers. Single course recipes using pasta, rice and polenta; one course meals with fish or with meat; others with vegetables; large salads; aspic, pâtés, terrines, mousses, puddings; savoury tarts and pies, quiches and pizzas.
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500 ricette di zuppe e minestre. (500 Recipes for Clear and Thick Soups).
(Newton & Compton, Rome 2004, p.270 euro 4.10)
Special edition also on sale in combination with newspapers. Recipes for thick soups, cream soups, purées, clear soups, broths and fish soups from around the world.
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Profumi e sapori del vecchio Piemonte. (Tastes and Smells of Old Piedmont).
Gastronomic history and tradition of Piedmont, from gourmet cookery for the Royal Court to plain home cooking, with historic recipes.
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Liguria in arbanella. Le buone ricette sottovetro della tradizione. (Liguria Bottled. The Good Old Traditional Preserve Recipes).
Recipes from Ligurian country cooking. Jams, marmalades, compotes; fruit in spirits; vegetable preserves in oil and pickled; meat and fish preserves; sauces. "Arbanella" in Ligurian dialect is a glass container used to conserve the delicacies prepared above all in summer, right throughout the year.
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Fitocucina. Erbe e vegetali nei piatti della tradizione. (Phyto-cookery. Herbs and Vegetables in Traditional Dishes).
Cooking with herbs from the fields and the garden using recipes from various regions of Italy, including brief notes on the origins of the products and on gastronomic traditions
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La cucina dietetica. (Dietetic Cookery).
Simple tasty dishes to keep fit, low on fats and calories.
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1000 ricette di cucina dietetica. (1000 Dietetic Recipes).
Special second edition also on sale in combination with newspapers.
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1000 ricette di pollo tacchino e coniglio. (1000 Recipes with Chicken, Turkey and Rabbit).
Special edition also on sale in combination with daily papers.
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1000 ricette vegetariane. (1000 Vegetarian Recipes).
Strictly vegetarian recipes with no eggs or dairy products.
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1000 ricette di cucina vegetariana. (1000 Recipes of Vegetarian Cookery).
Special second edition also on sale in combination with daily papers.
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1000 ricette di mare. Pesci, molluschi, crostacei. (1000 Sea Recipes. Fish and Shellfish, both mollusc and crustacean).
The best fish recipes from around the world. Fish of all kinds, tasty crustaceans and gourmand molluscs.
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Mille ricette di mare. Pesci, molluschi, crostacei. (A Thousand Sea Recipes. Fish, Molluscs, Crustaceans).
Special second edition also on sale in combination with daily papers.
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Mille ricette di mare. Pesci, molluschi, crostacei. (A Thousand Sea Recipes. Fish, Molluscs, Crustaceans).
Special third edition also on sale in combination with daily papers.
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La cucina Genovese. (Genoese Cuisine).
From the renowned "pesto" to "cima" - a type of salami peculiar to Genoa - , from "farinata" to "gianchetti" (whitebait), the dishes that have made Genoese cookery famous both in Italy and abroad. Special edition also on sale in combination with the daily papers.
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La cucina milanese. (Milanese Cuisine).
From Milanese style fried cutlet to the yellow risotto, simple traditional dishes, well-known both in Italy and abroad. Special edition also on sale in combination with the daily papers.
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Cucina giapponese. (Japanese Cuisine).
Not just sushi and sashimi, but also traditional dishes based on wild herbs, amazing recipes, ancient and little-known, with anthropological and historical notes of introduction.
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1000 ricette rustiche di mare, montagna e compagna. (1000 Rustic Recipes from The Coast, The Mountains and The Country).
From the very oldest Italian and European traditions, a variety of recipes characteristic of different geographical areas.
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1000 ricette per cucinare uova, frittata e omelette. (1000 Recipes for Cooking Eggs, "Frittate" and Omelettes).
"Frittate", omelettes, egg pasta, but also imaginative soups, sauces, gravies and liqueurs drawn from traditional recipes. "Frittate" are thin Italian style omelettes which, unlike French omelettes, are not folded and so are circular in shape.
Recipes from all over the world.
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1000 ricette di uova, frittate e omelette. (1000 Recipes for Eggs, "Frittate" and Omelettes).
Special second edition also on sale in combination with the daily papers.
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Cucinare con i cereali (Cooking with Cereals)
Recipes using barley, spelt, oats, wheat, corn, buckwheat, millet and rye drawn from the best of Italian and European cuisines.
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500 ricette con i cereali (500 Recipes with Cereals)
Special second edition also on sale in combination with the newspapers.
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500 ricette con i cereali (500 Recipes with Cereals)
Special third edition also on sale in combination with the daily newspapers
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Le 300 migliori ricette di pizze, focacce e calzoni (The 300 Best Recipes for Pizzas, Focacce and Calzoni)
The very best of Italian traditional cookery as regards pizzas and pizza oven products. Classic, new and imaginative recipes.
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I sapori della nostalgia. La cucina tradizionale umbra. (The Tastes of Nostalgia. Traditional Umbrian Cuisine).
The typical products of Umbria and the main recipes for those dishes peculiar to Umbrian tradition, complete with notes and explanations.
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Le vie dell'acciuga. Storia, mito e tradizione culinaria. (The Ways of The Anchovy. History, Myth and Culinary Tradition).
An invaluable product of the Italian seas with a long history behind it. The conservation of it, traditional uses, anchovy processing through the ages, in folklore and as part of our country's economy. Complete with typical recipes.
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Cucine cinesi (Chinese cuisines)
China is a vast continent offering a wide range of cuisines varying greatly from one to another. An historical and anthropological "excursus" on food, with recipes from the main schools of Chinese cookery and accompanied by the history of the more characteristic ingredients and notes on folklore.
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Cucine indiane. (Indian Cuisines)
The Gastronomic tradition of one of the most fascinating and mysterious countries in the world. Typical products, recipes from some of the various schools of Indian cookery, the food of the Maharajas and that of the common folk, complete with historical notes and notes on folklore.
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La montagna nel paiolo. Le zuppe tradizionali. (The Mountains in a Large Copper Pot. Traditional Soups).
"Zuppe" (bread soups) and soups from the agro-pastoral tradition of the Italian Alps, from both the poorer people's cookery and that of the richer classes.
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A tavola con i re. I Savoia. Storie, curiosità e misteri sabaudi. (Dining with Kings. The Savoys. Stories, Curiosities and Mysteries of The House of Savoy).
The Savoy Family's relation with food, the court cooks, antique recipes, the origin of names and menus, anecdotes concerning the Italian Royal Family, history and myth.
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Le cento migliori ricette della nonna. (Grandmother's Hundred Best Recipes).
Traditional farmhouse food, straight from the notebooks of an exceptionally able cook: Oriele, the Writer's grandmother.
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Trecento semplici, originali e golose ricette con i Baci. (Three Hundred Simple, Original and yet Gourmand Recipes with "Baci" chocolates).
Fun recipes with these renowned sweethearts' chocolates as the main ingredient. A curious book for curious people and lovers of the art of confectionary.
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La povera nobiltà della trippa (The Humble Nobility of Tripe)
The story of a humble ingredient accompanied by the very best of Italian and European recipes.
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365 modi di cucinare pollo, coniglio e tacchino (365 Ways to Cook Chicken, Rabbit and Turkey)
White meat recipes, straight from the gastronomic traditions of Italy and Europe, with occasional brief excursions into the rest of the world.
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Le cento migliori ricette di paté, terrine, crostini e crostoni (The One Hundred Best Recipes for Pâtés, Terrines, Canapés and "Crostoni")
"Crostoni" are large canapés.
Recipes for imaginative hors d'oeuvres, aperitifs and snacks. The best dishes from French and European cuisines.
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Le cento migliori ricette per cenette a lume di candela (The One Hundred Best Recipes for candle light suppers)
Recipes for two, with a romantic and aphrodisiac menu combining the joys of love with the pleasures of good cooking.
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L'aceto balsamico modenese. Il sapore della tradizione. (Modenese Balsamic Vinegar. The Taste of Tradition).
The story of traditional balsamic vinegar, with reference to the very special variety produced in the Emilian region of Italy between Modena and Bologna, a speciality that has met with great success at an international level, complete with typical recipes.
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Polenta e bruscitti. Ricette tradizionali e moderne della cucina del Varesotto e dell'Alto Milanese. (Polenta and Bruscitti. Traditional and Modern Recipes drawn from the cuisine of Varesotto and The Mountain Area North of Milan)
Large illustrated volume of the foremost recipes from Varese and the surrounding area, based on typical local produce, with special attention given to historical and gastronomic tradition. Bruscitti is a typical dish from Varesotto, the essential ingredient being cheaper cuts of meat finely chopped and fried slowly in hot oil until lightly browned. A kind of meat stew.
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Fresco come un pesce (As Fresh As a Fish)
Typical recipes based on sea fish, easily prepared.
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Cucinare a microonde (Microwave Cookery)
How to cook successfully in the microwave oven. Some tricks to acquire, oddities and recipes.
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