Maxine Clark is a distinguished food writer and an accomplished cooking teacher, celebrated for her expertise in Italian cuisine. She has honed her skills and shared her passion for Italy's robust, sun-drenched flavors through teaching at esteemed culinary institutions worldwide. Her work, characterized by a dedication to collecting and imparting authentic recipes, frequently graces the pages of prominent food magazines and newspapers, establishing her as a significant voice in culinary writing.
Maxine Clark has collected delicious trattoria recipes from all over Italy and adapted them for cooking at home. She covers the basics such as pesto, a good tomato sauce and pizza dough and provides a vast array of recipes for dishes from soups to pastas to main meals and sweets.
From comforting classics to contemporary takes, discover why pies are the perfect way to create luscious, fresh and seasonal dishes that everyone is sure to enjoy.
Pizza is everyone's favourite Italian food. This book includes step-by-step instructions for making pizza dough and pizzailo sauce, through to adding unusual toppings such as figs, walnuts and goats' cheese.
Flavors of Tuscany is an authoritative and beautifully illustrated celebration of the culture of Tuscan food and cooking that incorporates a wonderful selection of authentic regional recipes. Starting with Antipasti (appetizers and nibbles), try Anchovies Marinated in Lemon, Olive Oil, and Chile or Fresh Broad Beans with Percorino and Panzarotti. Minestre (soups) includes the classic Minnestrone and Cacciucco (mixed fish stew). Past e Pane (pasta and bread) offers tempting recipes for risotto, gnocchi, and sauces. Secondi (entrees) covers fish, meat, poultry, and game dishes. Enjoy Tuna Steaks Baked with Rosemary; Meatballs with Percorino and Mushrooms; or Pollo alla Diavola - flattened chicken with chile and lemon. Contorni (vegetable sides) includes the delicate Ricotta Stuffed Zucchini Flowers. To finish, Dolci e Postpasti (sweet things) treats you to Castagnaccio made from chestnut flour, pine nuts, and walnuts, or Cenci, ribbons of deep-fried pastry served at festive celebrations. Includes illuminating essays on ingredients such as olive oil, meats, cheeses, beans, mushrooms, and wine. With Flavors of Tuscany Maxine Clark enables you to create and enjoy the unique cuisine of this beautiful and fascinating region in your own kitchen. Evocative photography by Peter Cassidy, all shot on location.
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Creamy, satisfying and delicious, risotto is one of the world’s favourite rice dishes. This Italian comfort food is so versatile and works well made with vegetables, fish, shellfish, meat and poultry.
In Italy, food is more than a means of supplying the body with the essential nutrients to stay healthy and grow, even though the Mediterranean diet which is rich in olive oil, vegetables, grains, spices, and herbs is a great source of health-enhancing nutrients.Do you want to make Italian food in your kitchen? Learn how to do that with this book now.This Italian recipe cookbook will instantly take you to the heart of classic Italian cooking. If you are looking for simple Italian dishes that can instantaneously take you to the heart of classic Italian cooking, then this particular Italian cookbook is it. The recipes found in this Italian recipes cookbook don't beat around the bush and will take you right on the journey. The layout of the Italian recipes book is simple and practical and so are the recipes; even a beginner can try them. So get your very own copy of this book and add it to your collection of recipe books.==> Buy this book today and get a big bonus cookbook collection inside!!! <==
Traditional trattoria fare is the essence of Italian food - honest, fresh and satisfying. These authentic recipes have been collected from all over Italy and adapted for the home cook. Includes more than 65 recipes for delicious Italian food.
Près de 25 recettes pour découvrir les cheesecakes, à commencer par l’incontournable et traditionnel cheesecake new-yorkais au fromage frais. Ce gâteau crémeux, facile à faire, se décline au cassis, à la banane et au caramel, aux litchis et à la noix de coco, au café et au chocolat... Il peut être épais et onctueux sur un biscuit croustillant, ou léger et mousseux dans sa version sans cuisson. Avec le cheesecake, la gourmandise est toujours au rendez-vous !
