Stefano Manfredi's Italian Food

Stefano Manfredi's Italian Food
Author: Stefano Manfredi
Publisher: Allen & Unwin
Total Pages: 932
Release: 2013-11-01
Genre: Cooking
ISBN: 1743431171

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In 1961 the Manfredi family, father Luigi, mother Franca and sons Stefano and Franco, arrived in Australia from Lombardy in the north of Italy. Stefano brought the food and memories from the kitchen of his mother and grandmother, one of Lombardy's finest cooks, to his new home. Manfredi has been an award-winning chef and restaurateur since the early 1980s translating the flavours and recipes of his childhood into contemporary Italian food. He has published thousands of recipes for Fairfax over his 20 years of contributing to both Good Living and Spectrum and this magnificent volume is the culmination of Stefano's culinary journey. Stefano Manfredi's Italian Food chronicles the food and wine from each Italian region and the dishes that make them famous. With over 500 recipes from the traditional to the modern this monumental and definitive cookbook will become an instant classic. It is a cookbook that will share the bookshelves with titles such as The Silver Spoon, David Thompson's Thai Food and Stephanie Alexander's The Cook's Companion.

Italian Food

Italian Food
Author: Stefano Manfredi
Publisher:
Total Pages: 640
Release: 2013
Genre: Cooking, Italian
ISBN: 9781743360682

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A showcase of over 30 years dedicated to cooking Italian food, Stefano Manfredi's book brings together more than 500 recipes from every region in Italy.

New Pizza

New Pizza
Author: Stefano Manfredi
Publisher: Allen & Unwin
Total Pages: 533
Release: 2017-07-26
Genre: Cooking
ISBN: 1760638951

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Stefano Manfredi's New Pizza takes the world's favourite fast food back to its origins - as a deliciously healthy and simple meal for everyone to enjoy. Pizza comes in many styles - thin, thick, crisp, chewy, round, square, a metre or more in length, filled, fried or sweet - and the quality of the pizza is defined by the quality of the flour, dough and toppings. Sydney's award-winning pizza maestro will show you how to use wholewheat flour, fresh toppings and tried-and-tested methods to create the healthiest, tastiest pizza this side of Naples.

Fresh from Italy

Fresh from Italy
Author: Stefano Manfredi
Publisher:
Total Pages: 193
Release: 1993
Genre: Cooking, Italian
ISBN: 9780340536032

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The Italian-born author, a well-known Sydney restaurateur, describes how his background has shaped his approach to food and cooking, and presents a collection of menus for each season of the year. Includes general discussions of cooking and food preparation as well as detailed recipes, a glossary and a bibliography.

Pizza De Luxe

Pizza De Luxe
Author: Stefano Manfredi
Publisher: Allen & Unwin
Total Pages: 144
Release: 2018-07-25
Genre: Cooking
ISBN: 1760636789

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Discover how easy it is to create the healthiest, tastiest pizza this side of Naples. Pizza can be thin, thick, crisp, chewy, round, square, filled, fried or sweet - but the quality of the pizza is always defined by the quality of the flour, dough and toppings. Stefano Manfredi, Sydney's award-winning pizza maestro, takes the world's favourite fast food back to its origins - as a deliciously healthy and simple meal for everyone to enjoy.

Seasonal Italian Favourites

Seasonal Italian Favourites
Author: Stefano Manfredi
Publisher:
Total Pages: 192
Release: 2009
Genre: Cooking, Italian
ISBN: 9781921486074

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Following the success of his first book Seasonal, restaurateur, Herald columnist, author and chef Steve Manfredi returns with a collection of the best modern and classic Italian meals. There are delicious recipes for perfect roast potatoes, calamari with braised spinach and chilli, homemade pasta and sugar plum crumble. Four seasonal chapters include recipes for starters, mains and desserts. Each spread has three recipes, a history of the ingredient as well as serving suggestions.

The Oldest Foods on Earth

The Oldest Foods on Earth
Author: John Newton
Publisher: NewSouth
Total Pages: 239
Release: 2016-02-01
Genre: Social Science
ISBN: 174224226X

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‘This is a book about Australian food, not the foods that European Australians cooked from ingredients they brought with them, but the flora and fauna that nourished the Aboriginal peoples for over 50,000 years. It is because European Australians have hardly touched these foods for over 200 years that I am writing it.’ We celebrate cultural and culinary diversity, yet shun foods that grew here before white settlers arrived. We love ‘superfoods’ from exotic locations, yet reject those that grow here. We say we revere sustainable local produce, yet ignore Australian native plants and animals that are better for the land than those European ones. In this, the most important of his books, John Newton boils down these paradoxes by arguing that if you are what you eat, we need to eat different foods: foods that will help to reconcile us with the land and its first inhabitants. But the tide is turning. European Australians are beginning to accept and relish the flavours of Australia, everything from kangaroo to quandongs, from fresh muntries to the latest addition, magpie goose. With recipes from chefs such as Peter Gilmore, Maggie Beer and René Redzepi’s sous chef Beau Clugston, The Oldest Foods on Earth will convince you that this is one food revolution that really matters.

Italian Food Safari

Italian Food Safari
Author: Maeve O’Meara
Publisher: Hardie Grant Publishing
Total Pages: 257
Release: 2010-11-01
Genre: Cooking
ISBN: 1742735487

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Following on from last Christmas’s best-seller Food Safari, comes the sure-fire smash hit Italian Food Safari. Italian Food Safari is the much-awaited next feast in the beautiful SBS Food Safari series...a celebration of the incredible breadth and hard work of the Italians who came and settled in Australia and have kept their food traditions intact. Travel again with Maeve O’Meara and legendary Melbourne chef Guy Grossi as they spend time with Australia’s top Italian chefs and producers around Australia. Set around Australia and covering the four seasons, Italian Food Safari introduces you to the concrete backyards full of abundant tomato and basil plants, the cosy home kitchens where masterpieces are whipped up, the elegant restaurants filled with delicious cooking aromas, the specialist providores and extensive delis, bakeries, cheese-makers and pasticcerias. Some of the world’s most celebrated Italian culinary masterpieces feature alongside beautiful rustic family favourites. Offering simple foolproof recipes that anyone can cook at home, it’s a delicious journey into Italy making discoveries that will inspire any cook. In addition, Guy Grossi shares some of his family’s most revered recipes for traditional favourites from the North to the South of Italy. Italian Food Safari celebrates all the extraordinary wealth of Italian culture – the pioneering families building their wood-fired ovens, growing much of their produce in the early days and keeping food at the centre of family life, a tradition we all treasure.

The Sicilian

The Sicilian
Author: Mario Puzo
Publisher: Ballantine Books
Total Pages: 418
Release: 2004-09-28
Genre: Fiction
ISBN: 0345480740

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After Mario Puzo wrote his internationally acclaimed The Godfather, he has often been imitated but never equaled. Puzo's classic novel, The Sicilian, stands as a cornerstone of his work—a lushly romantic, unforgettable tale of bloodshed, justice, and treachery. . . . The year is 1950. Michael Corleone is nearing the end of his exile in Sicily. The Godfather has commanded Michael to bring a young Sicilian bandit named Salvatore Guiliano back with him to America. But Guiliano is a man entwined in a bloody web of violence and vendettas. In Sicily, Guiliano is a modern day Robin Hood who has defied corruption—and defied the Cosa Nostra. Now, in the land of mist-shrouded mountains and ancient ruins, Michael Corleone's fate is entwined with the dangerous legend of Salvatore Guiliano: warrior, lover, and the ultimate Siciliano. Praise for The Sicilian “Puzo is a master storyteller.”—USA Today “The Balzac of the mafia.”—Time “An accomplished and imaginative writer.”—Los Angeles Times