Classico e moderno : essential Italian cooking

Title
Classico e moderno : essential Italian cooking / Michael White and Andrew Friedman ; foreword by Thomas Keller.
Author
White, Michael, 1971-
Publication
New York : Ballantine Books, [2013]

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TextUse in libraryRequestJFF 14-131Schwarzman Building - Main Reading Room 315

Details

Additional Authors
Friedman, Andrew, 1967-
Description
xxxiii, 405 pages : illustrations; 29 cm
Note
  • Includes index.
Language (note)
  • Text in English; recipe titles and some chapter headings in English and Italian.
Contents
Classico -- Per comencare : to start -- Antipasti e insalate : salads and first courses -- Pizze : pizza -- Zuppe : soups -- Pasta e risotto : pasta and risotto -- Pesce e frutti di mare : fish and shellfish -- Pollame e carne : poultry and meat -- Contorni : side dishes -- Dolci : desserts -- Moderno -- Salads and first courses -- Pizza -- Soups -- Pasta and risotto -- Fish and shellfish -- Poultry and meats -- Desserts -- Basic techniques and recipes.
Call Number
JFF 14-131
ISBN
  • 9780345530523 (hardcover : alk. paper)
  • 0345530527 (hardcover : alk. paper)
LCCN
2013009625
OCLC
841198122
Author
White, Michael, 1971-
Title
Classico e moderno : essential Italian cooking / Michael White and Andrew Friedman ; foreword by Thomas Keller.
Publisher
New York : Ballantine Books, [2013]
Edition
First edition.
Type of Content
text
Type of Medium
unmediated
Type of Carrier
volume
Summary
"Having won or been nominated for just about every known prestigious culinary award, Michael White is hailed by food critics as the next great hero of Italian gastronomy. His reach extends around the globe with a clutch of acclaimed fine dining restaurants, including Marea, Ai Fiori, Osteria Morini, and pizzeria Nicoletta. Now, in Classico e Moderno, White brings his passion for authentic Italian cuisine to the home kitchen, with recipes--nearly 250--that cover both the traditional and contemporary dishes of the region. In the 'Classico' portion, White shares such iconic dishes as Meatballs Braised in Tomato Sauce; Pasta and Bean Soup; Cavatelli with Lamb Ragù and Bell Peppers; and Roasted Pork Leg with Rosemary and Black Pepper. The 'Moderno' chapters feature recipes that have put White's restaurants on the map, including Chicken Liver Crostini with Marsala-Braised Onions; Fusili with Red Wine-Braised Octopus and Bone Marrow; and Veal Chops with Roasted Endive and Pancetta Cream Sauce. Both the Classico and Moderno sections offer ideas for your whole meal: first courses (Vitello Tonnato, Garganelli with Caviar Cream ), soups (Zuppa di Baccalá, White Bean Soup with Sautéed Shrimp), pastas (Tortellini alla Panna, Ricotta and Swiss Chard Tortelli), main courses (Pollo alla Diavola, Braised Lamb Shanks with Farrotto), and desserts (Crostata di Ricotta, Panna Cotta with Meyer Lemon-Basil Sorbet and Almond Milk Froth), as well as salads, pizzas, and basic formulas for pesto, stocks, and vinaigrettes. Including personal notes and anecdotes about White's early sojourn in Italy and his flavorful career, Classico e Moderno will give you all the tools, tips, and tricks you need to cook tantalizing Italian dishes with the confidence of a seasoned chef."-- Publisher's description.
Language
Text in English; recipe titles and some chapter headings in English and Italian.
Added Author
Friedman, Andrew, 1967-
Research Call Number
JFF 14-131
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