Appetizers - iCook Italian
| Author | : |
| Publisher | : Script edizioni |
| Total Pages | : 91 |
| Release | : 2011-08 |
| Genre | : Cooking |
| ISBN | : 8866143502 |
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The promise of culinary happiness. As the word itself states, the job of an appetiser is to arouse the palate and anticipate the tone of the menu. For this reason mistakes must be avoided at all costs. This is a tradition which dates back to ancient Rome, when banquets always began with hot or cold dishes and were often accompanied by applause. Then, in the 16th century, books and gastronomic tracts began to cite the word, antipasto, to indicate small dishes with salami, cold foods, sauces and shellfish which were used to prepare the palate for what was to come. Here are 40 ideal entrées for either lunch or dinner, which go wonderfully with cocktails or an apéritif, and can be served either standing up or sitting down. These 40 recipes are based on meat, fish, vegetables or cheese and can be served either hot or cold. From Eggplant Mousse with Herbs and Goat’s Cheese Flan to a Mesticanza of polenta with speck and Zucchini and asparagus muffins, the key word is light. Their aim is to tickle your taste buds without overwhelming them. From appetiser to dessert, the rules of Italian traditional cuisine state that you must first begin with the most delicate foods before the stronger flavours of the final dish, which is served right before dessert. iCook Italian is a series of cookery eBooks, each one containing 40 illustrated recipes. From appetisers to pasta, from rice to soups, from second courses of meat and fish to ice-creams, desserts, puddings and cakes as well as pizza, focacce, egg dishes and salads, iCook Italian is a genuine feast of Italian gastronomy. All dishes were chosen by taking a peek at the recipe books in grandmother’s kitchen along with those of the most creative and talented chefs in the country, marrying tradition with modernity and putting regional specialities alongside the cuisine of other countries. All were chosen with an eye on their nutritional value, something which has made Mediterranean cuisine such a success. Each recipe is accompanied by a photo of the finished dish and step by step instructions on how to make it. We haven’t forgotten about the ideal wine either, which helps bring out the very best in flavours and aromas, and some simple, but practical, advice about the pleasures of food and how to choose the right ingredients for that final touch of class. Secrets stolen from the best kitchens in Italy.
