Guy Ambrosino
Author
Publisher
Burgess Lea Press
Pub. Date
2017.
Language
English
Description
Whether you delight in the hunt for scapes, your favorite heirloom cipollini, the spice of raw garlic, or the sweetness of caramelized onions, you've come to the right place. This book is for us, the Allium lovers - those of us who can't imagine cooking dinner without our onions. (After all, if there's an onion in the house, we know we can make something good!) In these pages, we'll explore the wonderful versatility of the humble onion, coaxing out...
Author
Publisher
Burgess Lea Press, an imprint of the Quarto Group
Pub. Date
[2017]
Language
English
Description
"When you visit The Farm Cooking School you'll not only leave with a full stomach, but having learned something new. The Farm Cooking School is packed with many of the same lessons you'd learn in person at the school, taught through more than 100 delicious recipes. You'll learn how to make the flakiest pie crust for peerless summer pies, use fresh farm eggs for sweet, airy pavlova, and highlight what's growing now with scratch-made pizzas and pastas....
Author
Publisher
Artisan Books
Pub. Date
[2023]
Language
English
Description
"From Chickpea Fritters (Panelle) to Pasta with Eggplant and Tomatoes (Pasta alla Norma) to Fennel-Orange Salad with Black Olives (Insalata Finocchio e d'Arancia con Olive), Sicily boasts a culinary identity marked by dishes as storied and diverse as the island's landscape. With its craggy mountain ranges, dense forests, foggy valleys, and turquoise coastlines all in one 9,927-square-mile island and a cultural background layered with influences from...
Author
Publisher
Union Square & Co
Pub. Date
[2023]
Language
English
Description
"Set on one of the oldest and largest estates in Sicily, is Casa Vecchie, where all the food is either sustainably grown or wild. Here you’ll find the Anna Tasca Lanza Center for Sicilian Food and Culture, one of the most respected culinary sites in Europe. Now run by Anna’s daughter, Fabrizia, the school’s programming extends beyond cooking into food heritage and farming. Chefs and food professionals like Alice Waters, David Tanis, Jody Adams,...
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