Giuliano Bugialli's Foods of Tuscany

Giuliano Bugialli's Foods of Tuscany
Author: Giuliano Bugialli
Publisher:
Total Pages: 318
Release: 1992-09
Genre: Cooking
ISBN:

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The internationally recognized authority on Italian food and cooking brings together more than 150 authentic recipes from his native province. Known for his painstaking research, Bugialli draws on the recipes of old Tuscan families, early printed cookbooks, and field research to create an important and exciting collection of dishes. 150 full-color photographs.

Guiliano Bugialli's Food of Naples and Campania

Guiliano Bugialli's Food of Naples and Campania
Author: Giuliano Bugialli
Publisher: Harry N. Abrams
Total Pages: 0
Release: 2003-03-18
Genre: Cooking
ISBN: 9781584792116

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In the grand tradition of Bugialli's "Foods of Italy" and "Foods of Tuscany" come 175 impeccably researched and tested dishes from Naples and the surrounding Campania region. The markets, street life, and landscapes serve as backdrop to these traditional dishes. 175 recipes. 100 color photos.

Giuliano Bugialli's Foods of Italy

Giuliano Bugialli's Foods of Italy
Author: Giuliano Bugialli
Publisher: ABRAMS
Total Pages: 0
Release: 1984-10
Genre: Cooking, Italian
ISBN: 9781556703706

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Bugialli's Italy

Bugialli's Italy
Author: Giuliano Bugialli
Publisher: William Morrow Cookbooks
Total Pages: 320
Release: 1998-09-16
Genre: Cooking
ISBN: 9780688158644

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Emilia-Romagna, Friuli, Sicily, Liguria, Piedmont, Apulia -- the names trip off the tongue and conjure seductive images of deeply satisfying food. In Bugialli's Italy, companion cookbook to the new twenty-six-part public television series, cooking teacher and food historian Giuliano Bugialli presents the reader with an irresistible banquet of all Italy has to offer. The more than 150 recipes collected here span the boot from north to south east to west. You can take your grand tour from antipasto to dessert (how about Pizza with Tomato Pockets from Apulia, Pureed Chick-Pea Soup with Mushrooms from Umbria, Lamb in Peppery Wine Sauce from Abruzzi, String Beans in Caper Walnut Sauce from Lombardy, and, to finish, Peach Cake with Almonds from Piedmont?). Or why not plan a regional tasting of pastas -- Stewed Sardinian Pasta, Pasta Stuffed with Eggplant from Tuscany, Tagliatelle and Zucchini Blossoms from Lazio, and Pasta with Sicilian Winter Pesto? Even gnocchi flies the regional flag-Red Beet Gnocchi from Piedmont and Potato Gnocchi with Ligurian Pesto and Tomatoes. As always, Giuliano serves up something new -- a wonderful collection of unusual and engaging regional recipes filled with the history tradition, and techniques that make his books so special.

The Taste of Italy

The Taste of Italy
Author: Giuliano Bugialli
Publisher: Conran Octopus
Total Pages: 304
Release: 1985
Genre: Cookery, Italian
ISBN: 9781850290193

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Foods of Sicily and Sardinia and the Smaller Islands

Foods of Sicily and Sardinia and the Smaller Islands
Author: Giuliano Bugialli
Publisher: Rizzoli International Publications
Total Pages: 0
Release: 2002-10-11
Genre: Cookery
ISBN: 9780847825028

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From the author of The Foods of Italy and The Foods of Tuscany comes a gorgeous book on the fantastic food of Italy's islands-- Sicily and Sardinia and their small neighbors, Elba, Giglio, Capri and Ischia. Giuliano Bugialli, one of the world's leading Italian food authorities, has turned his attention to these magical places where the food is varied and unlike what is found in any other Italian region. The choices range from the seafood of the rocky coasts to the rich meats from inland, and the fabulous herbs and vegetables, cheeses, breads and desserts that are everywhere. Geography and history are responsible for such exotic accents as saffron-- Sicily's is the finest in the world-- and almonds, jasmine and honey. Here, then, are recipes for lamb cooked with saffron and artichokes, sweet peas with mint, calamari stuffed with pasta, tuna in a vinegar sauce, and gelato scented with jasmine. Bugialli also offers photo essays on Palermo's tumultuous Vucciria, one of the world's outstanding food markets; local festivals; tuna fishing off the coast of Sicily; and the baking of the ancient bread called carta da musica. The glorious photography was made on location, with ancient ruins, fishing boats, rugged landscapes, cathedrals, village streets and bustling markets providing the settings for the food. The photographer, John Dominis, also collaborated with the author on the hugely successful Foods of Italy, Foods of Tuscany, and Bugialli on Pasta.

The Fine Art of Italian Cooking

The Fine Art of Italian Cooking
Author: Giuliano Bugialli
Publisher: Gramercy
Total Pages: 0
Release: 2005
Genre: Cooking, Italian
ISBN: 9780517224328

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This is the definitive cookbook on Italian cuisine. The author is one of the foremost teachers of Italy's revered cooking techniques with more than 20 years of teaching and cooking experience. Giuliano Bugialli's incomparable cookbook has been updated, expanded and beautifully redesigned, including: • Over 300 recipes from Tuscany and other regions of Italy • Suggested dinner menus and wine recommendations • Chapters on pasta, breads, sauces, antipasti, meat and fish, poultry, risotto, vegetables, and desserts • Improved ingredient lists, revised wine lists, updated notes on olive oil, Italian herbs, and cheeses • 75 detailed, easy-to-follow line drawings

Bugialli on Pasta

Bugialli on Pasta
Author: Giuliano Bugialli
Publisher: Simon & Schuster
Total Pages: 374
Release: 1988
Genre: Cooking
ISBN:

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Provides traditional Italian pasta recipes with step-by-step instructions and advice on techniques and ingredients.

The Best of Bugialli

The Best of Bugialli
Author: Giuliano Bugialli
Publisher: Harry N. Abrams
Total Pages: 0
Release: 1994-10-15
Genre: Cooking
ISBN: 9781556703843

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Now, the internationally recognized authority on Italian food and cooking offers 60 of his favorite recipes in one volume. Chosen for their reliability and versatility, the recipes are adaptations from Bugialli's two previous cookbooks, with the addition of 20 new recipes. Bugialli will star in a PBS cooking TV series in January 1995. 50 full-color photos.

Four Hundred and Forty Steps to the Sea

Four Hundred and Forty Steps to the Sea
Author: Sara Alexander
Publisher: Kensington Books
Total Pages: 416
Release: 2018-08-28
Genre: Fiction
ISBN: 1496715497

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“Family secrets and a transportive Italian setting keep the reader thoroughly immersed, making for a satisfying story of one woman’s coming-of-age.” —Publishers Weekly Nestled into the cliffs in southern Italy’s Amalfi coast, Positano is an artist’s vision, with rows of brightly hued houses perched above the sea and picturesque staircases meandering up and down the hillside. Santina, still a striking woman despite old age and the illness that saps her last strength, is spending her final days at her home, Villa San Vito. The magnificent eighteenth-century palazzo is very different from the tiny house in which she grew up. And as she decides its fate, she must confront the choices that led her here so long ago . . . In 1949, Positano is as yet undiscovered by tourists, a beautiful, secluded village shaking off the dust of war. Hoping to escape poverty, young Santina takes domestic work in London, ultimately becoming a housekeeper to a distinguished British major and his creative, impulsive wife, Adeline. When they move to Positano, Santina returns with them, raising their daughter as Adeline’s mental health declines. With each passing year, Santina becomes more deeply enmeshed within the family, trying to navigate her complicated feelings for a man who is much more than an employer—while hiding secrets that could shatter the only home she knows . . . “Pick up this book to be swept away like a frothy Mediterranean wave, with its melodic writing style that’s richly filled with beautiful imagery in a setting so sunny and beautiful you will be transported!” —Beachcombing Magazine