ISBN: ISBN 3-8331-1133-X iSBN 10: 383311133X ISBN 13: 9783833111334
Godina izdanja: 2004.g Published by Konemann
Jezik: Engleski
Tip: Opšti kuvar (sva jela)
Autor: Strani

Culinaria Italy: Pasta Pesto Passion,1294.ilustrations *1237*2021
with 496.pages and 1294.ilustrations
by Claudia Piras; Claudia Piras, Edition LanguageEnglish
ISBN 3-8331-1133-X iSBN 10: 383311133X ISBN 13: 9783833111334
Printed 2004.g Published by Konemann First Edition (4)
Paperback, 496 pages,Language English, 1294.ilustrations, Format: 32,5 x27,5 x 3,8 cm, gewigt 3100.grama
Condition: new. Book is in NEW
The great variety of Italian Cuisine is showcased here in this `gastronomic tour` of Italy. Come along as all this diverse country`s regions, the well known and the obscure, are visited on a search for the answer to the question, `What are the qualities make Italian food so great.` Recipes have been chosen to highlight the unique cooking of the following regions: Fruli- Venezia Giulia, Venice and the Veneto, Trentino-Alto Adige, Lombardy, Aosta Valley, Piedmont, Liguria, Emilia-Romagna, Tuscany, Umbria, Marche, Lazio and Rome, Abruzzi, Molise, Campania, Apulia, Basilicata, Calabria, Sicily and Sardinia.
How does the blue mold get into gorgonzola? Where did ice cream come from in the days before refrigerators? What is there to tell about the wine of Piedmont? How are tomato preserves made? How does one recognize a genuine balsamic vinegar? What are the marks of quality that help to distinguish genuine products from imitations? What food was eaten in ancient Rome, which specialties were served at court during the Middle Ages, and what culinary innovations accompanied the Renaissance? Culinaria Italy takes a look behind the scenes and answers these and many other questions of interest to lovers of Italian Cuisine.
Food and culture are inexorably tied together. The Culinaria series reports on every aspect of the cuisine of a country within the context of the people who created it. One of the most successful series in cook book history, these new editions are updated with the guidance of first-class chefs, and come in a durable flexi-cover format to withstand abuse while spending time in the kitchen.

The teams behind each Culinaria volume spend months in the region they are working on, allowing them time to fully absorb all of the food and drink a country can offer. Profusely illustrated with spectacular photography and abundantly peppered with authentic recipes, these volumes are a treat for both the mind and the palate.
Learn about the history behind the dishes, their cultural significance, and how to prepare them.
Beautiful photographs take you on a tour from the local villages to inside the kitchen where you will find the final product.
Enormous variety of magnificent photographs and tempting recipes together with knowledgeable text that is easy for readers and cooks of all skill levels to understand.
u prevodu:
velika raznolikost italijanske kuhinje predstavljena je ovdje u ovoj `gastronomskoj turneji` po Italiji. Pođite zajedno dok su sve regije ove raznolike zemlje, dobro poznate i opskurne, posjećene u potrazi za odgovorom na pitanje `Koje su osobine talijanske hrane toliko sjajne.` Odabrani su recepti koji ističu jedinstveno kuhanje sljedećih regija: Fruli-Venezia Giulia, Venecija i Veneto, Trentino-Alto Adige, Lombardija, Dolina Aoste, Pijemont, Ligurija, Emilia-Romagna, Toskana, Umbrija, Marke, Lacij i Rim, Abruzzi, Molise, Kampanija, Apulija, Basilicata, Kalabrija, Sicilija i Sardinija.
Kako plavi kalup ulazi u gorgonzolu? Odakle sladoled u dane prije frižidera? Šta ima za reći o vinu iz Pijemonta? Kako se prave konzerve od paradajza? Kako prepoznati pravi balzamični ocat? Koje su oznake kvaliteta koje pomažu razlikovati originalne proizvode od imitacija? Kakva se hrana jela u starom Rimu, koji su se specijaliteti služili na dvoru tokom srednjeg vijeka i koje su kulinarske novosti pratile renesansu? Culinaria Italy baca pogled iza kulisa i odgovara na ova i mnoga druga pitanja koja zanimaju ljubitelje talijanske kuhinje.
Hrana i kultura neumitno su povezani. Serija Culinaria izvještava o svim aspektima kuhinje zemlje u kontekstu ljudi koji su je stvorili. Jedna od najuspješnijih serija u povijesti knjiga kuhara, ova nova izdanja ažuriraju se uz vodstvo prvoklasnih kuhara i dolaze u trajnom fleksibilnom formatu da izdrže zlostavljanje dok provode vrijeme u kuhinji.
Timovi koji stoje iza svakog broja Culinaria mjesecima provode u regiji na kojoj rade, omogućavajući im vrijeme da u potpunosti apsorbiraju svu hranu i piće koje jedna zemlja može ponuditi. Obilno ilustrirani spektakularnom fotografijom i obilno začinjeni autentičnim receptima, ovi su listovi poslastica i za um i za nepce.
Saznajte više o istoriji iza jela, njihovom kulturnom značaju i načinu pripreme.
Prekrasne fotografije vode vas u obilazak lokalnih sela do kuhinje gdje ćete pronaći konačni proizvod.
Ogromna raznolikost veličanstvenih fotografija i primamljivih recepata, zajedno sa znalačkim tekstom koji je čitateljima i kuharima svih nivoa vještine lako razumjeti.