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Italian Food Artisans Recipes and Traditions

Johns, Pamela Sheldon; Rizzo, John

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ISBN 10: 0811821293 / ISBN 13: 9780811821292
Verlag: Chronicle Books, San Francisco, 2000
Zustand: Very Good Hardcover
Verkäufer Bluebird Books (RMABA, IOBA) (Littleton, CO, USA)

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An attractive look at Italian food from the perspective of both the ingredients and the people who prepare great dishes. Signed by the author, with presentation remarks, on the half title page. Slightly bumped corner and very lightly scuffed covers. Interior clean and bright. Dust jacket has a 2" tear w/chunk missing at fore edge; orig $24.95 flap price unclipped. ; 9-1/4" tall x 8-3/4" wide; 168 pages; Signed by Author. Buchnummer des Verkäufers 72424

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Bibliografische Details

Titel: Italian Food Artisans Recipes and Traditions

Verlag: Chronicle Books, San Francisco

Erscheinungsdatum: 2000

Einband: Hardcover

Zustand: Very Good

Zustand des Schutzumschlags: Fair

Signiert: Signed by Author(s)

Auflage: First Edition; First Printing.

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Book by Johns Pamela Sheldon


By Florence Fabricant It's partly an attractive guide to Italian ingredients and partly a collection of thumbnail biographies of the people who produce them. But most of all, "Italian Food Artisans" by Pamela Sheldon Johns provides behind-the-scenes descriptions with alluring photographs to show how more than a dozen traditional Italian food are made. The author also outlines the qualities that set those foods apart form their commonplace industrial versions. She writes, for example, of a fourth-generation company in central Italy, Rustichella d'Abruzzo, which makes dry pasta with handcrafted bronze molds, resulting in pasta with a roughened texture that makes sauce cling invitingly to it. Unlike commercial pasta, which is usually dried at high temperatures for about 12 hours, this pasta is slowly air-dried for more than four days, which maintains the flavor of the wheat. Handmade details and the time to do things right both of which are costly and avoided by big companies are lavished on many of the products described in the book, including deeply flavorful cured meats, fine balsamic vinegar, rustic caciocavallo cheese and fruity estate-bottled extra virgin olive oil. In a chapter about fresh truffles, Johns explains not only the white ones, for which Italy is famous, but also the black variety, which is gathered in Umbria. She gives advice about using truffles and how to select truffle oils and pastes. This useful book also lists salamis and cheeses by region and has a buying guide to food products in Italy and the United States.

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