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Food and Memories of Abruzzo: Italy's Pastoral Land

Callen, Anna Teresa

Verlag: Houghton Mifflin Harcourt, 2004
ISBN 10: 0764538268 / ISBN 13: 9780764538261
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Titel: Food and Memories of Abruzzo: Italy's ...

Verlag: Houghton Mifflin Harcourt

Erscheinungsdatum: 2004

Einband: Soft cover

Zustand: New


Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: Acknowledgements.Introduction.Useful Culinary Tips.PART I: La Casa di Guardiagrele / The House in Guardiagrele.1. Antipasti / Appetizers.2. Panini, Pizze Rustiche e Tortini / Sandwiches, Savory Pies, and Flans.3. Uova / Eggs.PART II: La Casa di Ortona / The House in Ortona.4. Brodi, Zuppe e Minestre / Broths and Soups.5. Salse, Sughi e Rag / Sauces.6. Pasta.Pasta Secca / Dried Pasta.Pasta Fatta in Casa / Pasta Made at Home.7. Riso / Rice.8. Polenta / Polenta.PART III: La Casa di Pescara / The House in Pescara.9. Pesce / Fish.10. Pollame e Coniglio / Poultry and Rabbit.11. Carne / Meat.12. Cacciagione / Game.13. Verdure / Vegetables.14. Insalate / Salads.PART IV: La Casa di Lanciano / The House in Lanciano.15. Dolci / Desserts.Index. Buchnummer des Verkäufers ABE_book_new_0764538268

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Inhaltsangabe: "A culinary gem for everyone who wants to bring the true flavor of Italy into their home."
-Paula Wolfert

The distinctive cuisine of Abruzzo, passed down through generations, is unveiled in this landmark cookbook. Nestled between the Adriatic Sea and the Apennine Mountains, Abruzzo is one of Italy's most striking regions, where the tastes of the earth and sea create a cuisine of vibrant flavors.

Author and teacher Anna Teresa Callen grew up in Abruzzo and understands its regional specialties. Here is simple cooking at its best, with flavors kept fresh and clean. The robust tastes will linger, continuing to lure you into the kitchen to bring the joy and abundance of Italy's pastoral land to your own table.

The book features more than 350 recipes such as Cardoon Soup from Anna Teresa's grandmother, the savory pie Fiadone Villese traditionally served at Easter, and the dessert La Cicerchiata from Italy's Jewish heritage. Callen's experience as a cooking teacher means the recipes are expertly written to ensure the best results every time.

Framing the tempting recipes are the author's recollections of her bucolic girlhood-fishing with her father in the Adriatic, hunting for mushrooms in the forests, and rolling out pasta by hand with her mother-immersing you in the patterns of daily life in Abruzzo.

Über den Autor: The late ANNA TERESA CALLEN was an accomplished food writer, teacher, food consultant, and culinary personality. She contributed to Bon Appétit, Gourmet, Food & Wine, the New York Times, and the Los Angeles Times, and divided her time between New York City and her native Abruzzo.

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