A BON APPETIT BEST BOOK OF THE YEAR • A beautiful new edition of one of the most beloved cookbooks of all time, from “the Queen of Italian Cooking” (Chicago Tribune). A timeless collection of classic Italian recipes—from Basil Bruschetta to the only tomato sauce you’ll ever need (the secret ingredient: butter)—beautifully illustrated and featuring new forewords by Lidia Bastianich and Victor Hazan “If this were the only cookbook you owned, neither you nor those you cooked for would ever get bored.” —Nigella Lawson Marcella Hazan introduced Americans to a whole new world of Italian food. In this, her magnum opus, she gives us a manual for cooks of every level of expertise—from beginners to accomplished professionals. In these pages, home cooks will discover: • Minestrone alla Romagnola • Tortelli Stuffed with Parsley and Ricotta • Risotto with Clams • Squid and Potatoes, Genoa Style • Chicken Cacciatora • Ossobuco in Bianco • Meatballs and Tomatoes • Artichoke Torta • Crisp-Fried Zucchini blossoms • Sunchoke and Spinach Salad • Chestnuts Boiled in Red Wine, Romagna Style • Polenta Shortcake with Raisins, Dried Figs, and Pine Nuts • Zabaglione • And much more This is the go-to Italian cookbook for students, newlyweds, and master chefs, alike. Beautifully illustrated with line drawings throughout, Essentials of Classic Italian Cooking brings together nearly five hundred of the most delicious recipes from the Italian repertoire in one indispensable volume. As the generations of readers who have turned to it over the years know (and as their spattered and worn copies can attest), there is no more passionate and inspiring guide to the cuisine of Italy.
A personal cookbook from the James Beard Foundation Lifetime Achievement Award-winner and best-selling author that captures every aspect of Italian home cooking—from appetizers to ice cream. • “It’s almost as good as a trip to Italy!” —New York magazine Including almost 250 recipes, Marcella’s Italian Kitchen brings home cooks the authentic tastes of Italy. Here are Fettuccine with Clams and Zucchini and Veal Scaloppini with Hazelnuts and Balsamic Vinegar, Cauliflower Salad with Red Pepper, Olives, and Anchovies and Amaretti and Custard Cream Semifreddo. Drawing on her experiences growing up in Italy, Hazan has crafted the ultimate guide to Italian food.
This book, which was first published in 1992 and then updated in 2007, provides a tool for dealing with the legal and institutional aspects of water resources management within national contexts and at the level of transboundary water resources. Like its two previous editions, it seeks to cover all aspects that need to be known in order to attain good water governance, but it provides updates concerning developments since 2007. These relate, inter alia, to the following: - the “greening” of water law, which calls for the progressive integration of environmental law principles into domestic and international water law; - the adoption, by the International Law Commission in 2008, of the Draft Articles on the Law of Transboundary Aquifers, and subsequent developments; - the emergence of the right to water as a self-standing human right; - the adoption of domestic water laws supporting integrated water resources management (IWRM) and enhanced public participation in planning and decision making; - the integration into these laws of tools facilitating adaptive water management as a response to climate variability and change; - progress in the implementation of EU law; - recent international agreements and judicial decisions; - efforts of regional organizations other than the EU to steer cooperation in the management of transboundary water resources and the harmonization of national laws; - institutional mechanisms for the management of transboundary water resources (surface and underground). Unique in its scope and nature, the book identifies the legal and institutional issues arising in connection with water resources management and provides guidelines for possible solutions in a manner accessible to a wide range of readers. Thus, it is a useful reference for lawyers and non-lawyers — engineers, hydrologists, hydrogeologists, economists, sociologists — dealing with water resources within government institutions, river basin commissions, international organizations, financing institutions and academic institutions, among other things, and also for students of disciplines related to water resources.
Maligned by modern media and often stereotyped, Italian Americans possess a vibrant, if largely forgotten, radical past. In Italian Immigrant Radical Culture, Marcella Bencivenni delves into the history of the sovversivi, a transnational generation of social rebels, and offers a fascinating portrait of their political struggle as well as their milieu, beliefs, and artistic creativity in the United States. As early as 1882, the sovversivi founded a socialist club in Brooklyn. Radical organizations then multiplied and spread across the country, from large urban cities to smaller industrial mining areas. By 1900, thirty official Italian sections of the Socialist Party along the East Coast and countless independent anarchist and revolutionary circles sprang up throughout the nation. Forming their own alternative press, institutions, and working class organizations, these groups created a vigorous movement and counterculture that constituted a significant part of the American Left until World War II. Italian Immigrant Radical Culture compellingly documents the wide spectrum of this oppositional culture and examines the many cultural and artistic forms it took, from newspapers to literature and poetry to theater and visual art. As the first cultural history of Italian American activism, it provides a richer understanding of the Italian immigrant experience while also deepening historical perceptions of radical politics and culture. See the official website of the book at: http://www.marcellabencivenni.com
One phrase summarized Marcella Hazan's cooking philosophy: "What you keep out is just as important as what you put in." She was best known for recipes listing no more than five ingredients. Yet before you can cook like Marcella, you must know how to shop. From artichokes to zucchini, anchovies to ziti, this book offers succinct, practical advice on how to choose vegetables, pasta, olive oil, Parmigiano-Reggiano, prosciutto, and all of the key elements of classic Italian cooking. Marcella's authoritative wisdom and sometimes surprising tips will give cooks the foundation they need to prepare meals with simplicity and clarity. --
Tracing the development in Sicily of a chivalric tradition based on the medieval stories of Charlemagne and his knights, this is an analysis of Sicilian storytelling, puppetry, festivals, cart painting and other folk art. Interviews with puppeteers are documented, and hand painted cart panels and playbill posters are described and illustrated. The diffusion of the chivalric tradition in Sicily is explained in part by the "sense of honor" that has permeated Sicilian life. The story of one puppeteer, Girolamo Cuticchio, and his family sheds light on the hardships and uncertain future of this art.
Rediscover the simple pleasures of baking with a collection of comforting sweet and savoury recipes that celebrates seasonal flavours. Inspired by the abundance of the farms, orchards, and gardens of her childhood, Marcella DiLonardo has always loved baking throughout the year with the wide range of fruits and vegetables that accompany the changing seasons. With a few quality pantry essentials, Marcella focuses on simplicity in Bake the Seasons, sharing over 100 sweet and savoury recipes. These homey favourites are often modern twists on familiar classics and will quickly become tried and true dishes you return to again and again. Whether it's an indulgent Smoked Gorgonzola and Winter Pear Pizza to prepare for friends, a Jalapeno Cheddar Cornbread to bring to a summer picnic, or beautiful holiday cakes, these comfort foods will impress your nearest and dearest. Not only can these delicious indulgences be enjoyed throughout the year at special occasions, Marcella serves up options for any time of day, for breakfast, lunch, and dinner, not to mention buttery treats, like Lemon Lavender Shortbread, to accompany a cup of afternoon tea. Showcasing Marcella's beautiful photography, Bake the Seasons is filled with mouthwatering treats and pastries, and takes us through the vibrant produce and enticing flavours of the spring, summer, fall and winter. You'll be delighted with classics like Strawberry Rhubarb Pie, as well as Marcella's personal spin on traditional baking, including Zucchini Cheddar Bread and Salted Honey Challah, and inspiring combinations, like Garlic Scape Brie Biscuits and a Lemon Thyme Tart. So whether you need a simple, comforting dinner idea or a lazy weekend breakfast for two, this collection of delicious, rustic recipes will suit your every day and every season.
Consummate painter, draftsman, sculptor, and architect, Michelangelo Buonarroti (1475–1564) was celebrated for his disegno, a term that embraces both drawing and conceptual design, which was considered in the Renaissance to be the foundation of all artistic disciplines. To his contemporary Giorgio Vasari, Michelangelo was “the divine draftsman and designer” whose work embodied the unity of the arts. Beautifully illustrated with more than 350 drawings, paintings, sculptures, and architectural views, this book establishes the centrality of disegno to Michelangelo’s work. Carmen C. Bambach presents a comprehensive and engaging narrative of the artist’s long career in Florence and Rome, beginning with his training under the painter Domenico Ghirlandaio and the sculptor Bertoldo and ending with his seventeen-year appointment as chief architect of Saint Peter’s Basilica at the Vatican. The chapters relate Michelangelo’s compositional drawings, sketches, life studies, and full-scale cartoons to his major commissions—such as the ceiling frescoes and the Last Judgment in the Sistine Chapel, the church of San Lorenzo and its New Sacristy (Medici Chapel) in Florence, and Saint Peter’s—offering fresh insights into his creative process. Also explored are Michelangelo’s influential role as a master and teacher of disegno, his literary and spiritual interests, and the virtuoso drawings he made as gifts for intimate friends, such as the nobleman Tommaso de’ Cavalieri and Vittoria Colonna, the marchesa of Pescara. Complementing Bambach’s text are thematic essays by leading authorities on the art of Michelangelo. Meticulously researched, compellingly argued, and richly illustrated, this book is a major contribution to our understanding of this timeless artist.
Contemporary Readings in Curriculum provides beginning teachers and educational leaders with a series of articles that can help them build their curriculum knowledge base. [This book] provides a historical context of the curriculum field, giving educators a solid foundation for curriculum knowledge; describes the political nature of curriculum and how we must be attentive to the increasingly diverse populations found in our schools; connects the readings to traditional course goals, providing practical applications of curriculum topics; covers cocurricular issues, which have become a major contemporary topic within school systems; enhances the articles with a strong pedagogical framework, including detailed Internet references, questions for each article, topic guides tying each article to course topics, and article abstracts for the instructor. --Publisher description.
This Brief evaluates the consequences of protein modifications in cheeses, with special emphasis on mozzarella cheeses. It explains the influence of biogenic amines on food quality and safety. As certain biogenic amines display a toxic potential to humans, considerable research has been undertaken in recent years to evaluate their presence in fermented foods, such as cheeses. This Brief summarizes how the presence of amines is influenced by different factors such as cheese variety, seasoning and microflora. The authors compare typical profiles of different products, e.g. ripe vs. unripe cheeses, focusing also on the different types of mozzarella cheeses. The Brief also introduces several analytical methods and simulation techniques, which are being used to evaluate the evolutive profiles of different selected molecules, protein aggregation, or proteolysis.
Il programma del metodo "GaaD Ginnastica artistica applicata alla Danza" propone di dedicarsi alla ginnastica, ma di modificarne degli aspetti affinch questo lavoro possa essere un solido supporto per l'insegnamento della danza.
The Meal Idea: Yummy Slow Cooker Meals and Metabolism Boosting Recipes book features both slow cooker recipes and the metabolism boosting diet. You will find a wide variety of slow cooker meal ideas along with the metabolism diet that features metabolism booster foods to make meal planning easy if you wish to jump into a healthier lifestyle. Start with metabolism diet and slow cooker meal ideas for the week to make cooking great tasting meals. The metabolism diet and slow cooker meal plans are great when combined. Meal Idea features these sections: What Is the Difference Between a Slow Cooker and a Crock Pot, Slow Cookers and Food Safety, The Advantages to Cooking with a Slow Cooker, Tips for Making the Most of Your Slow Cooker, You can Even Make Meatloaf in the Slow Cooker, Breakfast Recipes, Snack, Dessert, and Appetizer Recipes, Soup and Stew Recipes, Main Dish and One Dish Meals, 5 Day Meal Plan, Metabolism Diet, Metabolism Diet Allowable Foods, Metabolism Diet Avoided Foods List, How the Metabolism Diet Helps with Weight Loss, Other Foods Found to Boost Metabolism, The Best Beverage for Boosting metabolism, Advice to Help Facilitate Weight Loss While on the Metabolism Diet, Sample 5 Day Menu Plan, Breakfast Recipes, Bread Recipes, Snacks, Desserts and Appetizer Recipes, Side Dish Recipes, and Main Dish Recipes. A sampling of the included recipes are: Slow Cooked Italian Beef, Baked Stuffed Mushrooms, Flat Bread with Flax, Corned Beef Brisket and Cabbage, and Breakfast Cheese Strata with Vegetables.
An examination of the links between radicalism in Victorian England, and the Risorgimento movement in Italy. This book provides powerful new insights into the history of Italy's long Risorgimento, by tracing the entanglements of the Mazzinian "international". This informal group of men and women crossed the boundary of the Channel and the boundary of class to speak a common language and share a radical ideal: Giuseppe Mazzini's vision of a unified, republican Italy. Published in the radical press, the exile's writings on democracy, education, association and citizenship inspired both Oxford social reformers and self-improving artisans gathering in provincial reading rooms, co-operative societies, republican clubs and educational institutes: for them republican Italy became a transnationaldream. Indeed, when Italy was unified under a constitutional monarch in 1861, British Mazzinians were bitterly disappointed. Setting off for Italy on their first "co-operative tour" in 1888, East London workers embarked on an educational pilgrimage, dotted with Mazzinian landmarks. Despite the fin de siècle crisis, Victorian radicals' enduring faith in Italy's democratic future remained steadfast. Indeed, when Fascists subsequently appropriated Mazzini's national dream, post-Victorian Mazzinians would unequivocally voice their support for Italian anti-Fascists, who championed the principles of global democracy. Drawing on a wide range of material, the author adds a crucialnew dimension to the history of Victorian radicalism in Britain, and to the "new history of the Risorgimento". Marcella Pellegrino Sutcliffe is a Research Fellow of Clare Hall, University of Cambridge.
Global Networks, Local Actions: Rethinking adult education policy in the 21st century examines public policy developments in adult education, exploring the policy framing of adult education practice in a range of socio-cultural contexts, and contributing to the development of policy research from global and comparative perspectives. Drawing from multidisciplinary fields such as adult education, comparative and international education, and sociology, chapters analyse empirically grounded studies from the US, Italy, Argentina and Brazil. Each study helps to identify how political agents interact at international, regional, national and local scales, and what the implications are for publically-funded interventions in adult education. While this book recognises the complexity of adult education policy, it argues for the need to deconstruct the false belief that what is global in adult education may be intrinsically distinct from the characteristics of geographical or social territories in which adult education occurs. Instead, it points to localised norms and ideas on Adult Basic and Secondary Education as ultimately contained in, and constituting, what is at times perceived as global, or abstracted from definite geographical or social territories. This book calls for a global sociology of adult education in response to global challenges, and makes an important contribution to our understanding of developments in public adult education policy. As such, it will be of key interest to researchers, academics and postgraduate students in the fields of adult education, comparative and international education, education policy and politics, sociology of education, and global studies.
One phrase summarized Marcella Hazan's cooking philosophy: "What you keep out is just as important as what you put in." She was best known for recipes listing no more than five ingredients. Yet before you can cook like Marcella, you must know how to shop. From artichokes to zucchini, anchovies to ziti, this book offers succinct, practical advice on how to choose vegetables, pasta, olive oil, Parmigiano-Reggiano, prosciutto, and all of the key elements of classic Italian cooking. Marcella's authoritative wisdom and sometimes surprising tips will give cooks the foundation they need to prepare meals with simplicity and clarity. --
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