Italian Cooking At Home With The Culinary Institute Of America

Authentic, amazing Italian cooking made easy This sumptuously photographed guide to cooking all things Italian in the home kitchen will win over both beginning and experienced cooks with authentic and inventive recipes and step-by-step guidance from the experts at the CIA. Covering a variety of dishes from snacks, pickles, and preserves to pasta, meat, fish, and dessert, Italian Cooking is the perfect primer for fresh and flavorful Italian cuisine. With rustic focaccias, long-simmered soups, and entrées with aromatic herbs, these vivid recipes are irresistible. Wine suggestions and mouthwatering photographs accompany the recipes. Includes more than 150 fantastic, approachable Italian recipes Covers chapters on Gli Spuntini (Snacks and Little Bites), I Crudi (Raw Dishes), Le Minestre (Soupe), La Pasta Secca (Dry Pasta), La Sfoglia (Fresh Pasta), I Pesci (Fish), Le Carni (Meat), and more Features tantalizing photos by Francesco Tonelli that illustrate cooking techniques and provide plenty of inspiration for the home cook Italian Cooking offers a grand tour through Italian cuisine, covering regional cuisines, wines, and histories along the way.

This cookbook is a set of lessons from our Italian host school that the chef put together especially for the newcomers from America. Recipes from the Mediterranean region were presented as lessons in Italian and an Italian/English translator previewed the recipes with us so we always knew what the dish is called, the ingredients, and how to make it. Fortunately, a menu plan was given to us each day so we could read the recipes in Italian and make notes on the paper. At the end of our stay in Otranto, we were assigned a large menu meant to feed a party of twenty. With everyone gathered round; the invited guests, school staff and administrators we served a six course meal one course at a time. Afterwards, the formalities included photo opportunities as each student was presented with a certificate of completion and the course packet of about fifty recipes including a letter from the school principal. His letter is the missing perspective on why a group of American culinary students are in this city and at his school. Total immersion into the local community meant accepting the Italian language in all its forms: spoken, written and historical. While translating for this book I developed a written accent and it remains as a colorful imprint. Because I wanted to bring Italy home with me and this is a way to share the charm. Reading certain passages aloud will highlight the rhythm and character.

The perfect cookbook for anyone who loves Mediterranean cuisine With so many people interested in healthier cooking, the popularity of Mediterranean cuisine—with its focus on light, fresh fare and less meat—is on the rise. This diverse collection of recipes spans the Mediterranean from Southern Europe to North Africa to the Middle East and all points between, offering a comprehensive guide to the entire region's food. These recipes are simple and accessible enough for home cooks, while still representative of the flavors and cooking techniques that define the Mediterranean approach to cooking. In addition to delicious recipes, the book also includes thorough instruction on stocking a pantry and mastering typically Mediterranean techniques and equipment. Features approximately 200 recipes, all tested by the experts at The Culinary Institute of America Illustrated with 150 beautiful full-color photographs Offers a comprehensive yet accessible introduction to Mediterranean cooking For anyone who wants to eat healthier or explore the classic flavors of Mediterranean cooking, Mediterranean Cooking is a reliable and delicious guide to the region.

Second title in the Culinary Institute of Ameria Dining Series, A Tavola! explores traditional Italian home cooking. Did you know that dishes we consider Italian like Chicken Parmigiana were actually developed here in the USA? The authors share stories of growing up in Italy and the foods and wines they enjoyed 'a tavola' (at the table). Compete with 89 treasured recipes and 50 full color photos, A Tavola is sure to make everyone want to spend more time at the table.

The Fundamental Techniques of Classic Italian Cuisine is a comprehensive guide to traditional Italian cooking. The book teaches the skills necessary to master both the art and the science of classic Italian cuisine, as presented by The International Culinary Center’s School of Italian Studies. With more than 200 recipes, detailed instructions on the professional techniques required to prepare them, and hundreds of photographs, this one-of-a-kind cookbook will appeal to both home cooks and working chefs. The book begins with “Flavors of Italy,” an overview of the primary ingredients used in Italian cooking. The recipes that compose the core of the book are organized in 20 chapters, from antipasti, stocks, sauces, and soups to pasta, risotto, pizza, fish, meats, vegetables, and a spectacular array of desserts. The final section is an encyclopedic glossary of Italian cooking techniques, each illustrated with precise step-by-step photographs. Praise for The Fundamental Techniques of Classic Italian Cuisine: “Wow. This cookbook. . . . Wow. Let’s just say if you love pasta above all else and strive for risotto perfection . . . then this is most definitely the cookbook for you!” —TheKitchn.com

A new edition in the "At Home" series featuring hundreds of delicious vegetarian recipes from the kitchens of the CIA Whether for environmental, political, or health reasons, millions of Americans now follow a vegetarian or vegan lifestyle. But giving up meat doesn't mean having to give up delicious eating. Vegetarian Cooking at Home with The Culinary Institute of America provides 200 delicious meat-free recipes of the quality and sophistication that the CIA is known for. You'll find everything you need here to create incredibly flavorful vegetarian meals, including starters and sides; soups, salads, and sandwiches; breads and baked goods; grain, pasta, and noodle dishes; and main dishes featuring beans, eggs, and meat substitutes. Features information on health and nutrition, seasonality, and essential ingredients and equipment in addition to 200 delicious recipes Recipes throughout are accompanied by line drawings and gorgeous full-color photography A new edition in the series that includes Artisan Breads at Home with The Culinary Institute of America and Italian Cooking at Home with The Culinary Institute of America Drawing on the expertise of the CIA's professional cooking programs, Vegetarian Cooking at Home with The Culinary Institute of America is a must for anyone who wants to learn to cook satisfying and sophisticated meat-free meals at home.

Classically delicious meals made surprisingly simple! Buon appetito! From bruschetta to veal scaloppini to tiramisu, Italian cuisine is beloved the world over. But who has time to make complicated, traditional recipes every night? The Everything Easy Italian Cookbook shows you how to recreate classic Italian dishes at home, without difficult cooking techniques, intricate steps, or hard-to-find ingredients. Featuring irresistible Italian favorites, including: Garlic and Olive Bruschetta Fontina and Parmesan Polenta with Sun-Dried Tomatoes Pasta e Fagioli (Pasta and Bean Soup) Osso Buco with Polenta Dumplings Chicken Marsala Eggplant Meatballs Sicilian Pizza Tomato and Parmesan Risotto Roasted Potato and Garlic Gnocchi Lobster Ravioli Classic Biscotti Gelato alla Nutella (Hazelnut Nutella Swirl Gelato) From sauces to homemade pasta to desserts and more, you'll find 300 simple and authentic Italian recipes you can make at home. This cookbook will have you in and out of kitchen fast, with foolproof meals straight from the culinary capital of the world!

The ultimate resource for pasta lovers In this irresistible collection of reliable recipes, you'll find a huge variety of pasta dishes from real born-and-bred Italian chefs. Pasta covers the basics and beyond with master recipes for making your own fresh egg pasta by hand or machine, as well as reliable guidance on getting the most out of store-bought fresh and dried pastas. Throughout the book, stunning full-color photography offers both inspiration and visual guidance. The recipes include innovative pasta dishes for every season and occasion, from light and summery pasta salads to hearty meat sauces, lasagnas, and more. But there's more than just pasta here. The book also includes recipes for crespelle (Italian crepes), risotto, gnocchi, and polenta dishes, offering a wide range of both traditional and contemporary Italian dishes. Features 146 expertly-tested recipes for pasta dishes, from timeless classics to new and modern favorites Illustrated with 100 mouthwatering full-color photographs by acclaimed photographer and food stylist Francesco Tonelli Organized by season, the book includes recipes perfect for any time of year, from fresh Garganelli with Leeks and Morels to celebrate the spring, to rich, hearty winter dishes like Sausage-Filled Ravioli with Brown Butter and Pancetta Jam-packed with inventive, foolproof recipes that celebrate the seasons with authentic Italian flavor, Pasta is a must for home cooks who just can't get enough of this timeless and traditional food.