La Vera Cucina: Traditional Recipes from the Homes and Farms of Italy - Middione, Carlo
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Beloved chef Carlo Middione's shares his passion for traditional Italian food in La Vera Cucina. The featured 200 heirloom recipes may be traditional, but never stuffy or uptight. You can practically taste the garlic and herbs in the air as you scan for your next meal to prepare, but La Vera Cucina offers more than great Italian recipes. Introducing intuitive techniques like "Quanto basta" (just enough!), Middione encourages you to trust your instincts and taste rather than adhering to the printed page; teaching the cook to adjust each dish to take advantage of the natural variations found…mehr

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Produktbeschreibung
Beloved chef Carlo Middione's shares his passion for traditional Italian food in La Vera Cucina. The featured 200 heirloom recipes may be traditional, but never stuffy or uptight. You can practically taste the garlic and herbs in the air as you scan for your next meal to prepare, but La Vera Cucina offers more than great Italian recipes. Introducing intuitive techniques like "Quanto basta" (just enough!), Middione encourages you to trust your instincts and taste rather than adhering to the printed page; teaching the cook to adjust each dish to take advantage of the natural variations found among fresh ingredients. Rich with local culture and flavor, Middione's vivid anecdotes make Italian cuisine accessible to the casual cook. Let La Vera Cucina be your guide to the joy of homestyle Italian food. Learn insights into how to combine flavors and aromas to create delicious homemade meals. All you need are the right ingredients and a few simple techniques. If you want to learn traditional Italian farm style and homestyle cooking, then look no further than this classic cookbook! For even more recipes and techniques from Carlo, be sure to buy his award-winning The Food of Southern Italy.
Autorenporträt
Born in Buffalo, New York, of Sicilian immigrant parents, Carlo Middione was the youngest of thirteen children. For generations, his family on both sides were restauranteurs and innkeepers in Italy. Middione received his practical cooking training as an apprentice to his parents, who were accomplished restaurant and pastry cooks.CARLO MIDDIONE is a second- generation Sicilian-American and formerly the Italian specialist on the faculty of the California Culinary Academy for Chefs in San Francisco. His friendliness, culinary skills, and contagious enthusiasm for good Italian food have won him a wide following, and he has appeared regularly on local television. His Italian restaurant/delicatessen, located in San Francisco, has been praised by Gourmet magazine, which says, "Eating at Vivande is very much like being a guest in a large and friendly kitchen.Carlo is the author of The Food of Southern Italy, which won the coveted Tastemaker Award category of international cooking in 1987, and Carlo Middione's Traditional Pasta. He lives in San Francisco.