Ingredienti
Subtitle: Marcella's guide to the market
By: Marcella Hazan and Victor Hazan ; illustrated by Karin Kretschmann Lubart
Contributors: Hazan, Victor, author; Lubart, Karin Kretschmann, illustrator
Edition: First Scribner hardcover edition.
Publisher: Scribner
Published: 2016
Language: eng
Number of pages: 238
ISBN-13: 9781451627367
Subjects: Italian Cooking; Shopping
Description: One phrase summarized Marcella Hazan's cooking philosophy: "What you keep out is just as important as what you put in." She was best known for recipes listing no more than five ingredients. Yet before you can cook like Marcella, you must know how to shop. From artichokes to zucchini, anchovies to ziti, this book offers succinct, practical advice on how to choose vegetables, pasta, olive oil, Parmigiano-Reggiano, prosciutto, and all of the key elements of classic Italian cooking. Marcella's authoritative wisdom and sometimes surprising tips will give cooks the foundation they need to prepare meals with simplicity and clarity. --
Notes: [Webliography]: pages 235-238.
Table of contents: title: Artichokes; title: Arugula; title: Asparagus; title: Beans; title: Beets; title: Broccoli; title: Cabbages; title: Carrots; title: Cauliflower; title: Celery; title: The chicory family; title: Cucumbers; title: Eggplant; title: Fennel; title: Garlic; title: Green beans; title: Horseradish; title: Lacinato kale; title: Leeks; title: Mushrooms; title: Onions; title: Peas; title: Peppers; title: Potatoes; title: Radishes; title: Rapini aka broccoli rabe; title: Spinach; title: Stinging nettles; title: Sunchokes aka Jersalem artichokes; title: Swiss chard; title: Tomatoes; title: Truffles; title: Zucchini; title: Pasta; title: Risotto rice; title: Extra virgin olive oil; title: Parmagiano-Reggiano; title: Pecorino Romano; title: - Tuna packed in olive oil; title: Anchovies, capers, chilis, spices, and herbs; title: Red wine vinegar; title: Butter and lard; title: Bread crumbs; title: Salt; title: Tomato paste; title: Bottarga; title: Pine nuts; title: The sweet tooth; title: Prosciutto crudo; title: Prosciutto cotto; title: Guanciale; title: Pancetta; title: Caul fat; title: Cotechino and zampone; title: Lardo.