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A Ligurian Kitchen
Liguria on the Italian Riviera is home to some of Italy's finest cooking. The Ligurian kitchen is famous for fish, fresh produce and herbs. Tales of loveable uncles and a lyrical account of making pasta in the midst of a storm tantalise just as much as the sumptuous recipe on offer in this book. In these 100 recipes, the specialities of artisan bread bakers and those of the region's 'cucina povera' combine to create a zestful collection that exemplifies 'that extraordinary marriage of land and sea that is Ligurian cuisine'.
Instant Italian Voabulary Builder
Book & CD. This newly revised edition in an acclaimed series pays greater attention to the gender and articles of nouns, while the 80-minute audio CD accompaniment has been re-edited to provide greater ease when used in conjunction with the lesson material. The book's renowned approach to vocabulary acquisition remains the same, and it continues to be an excellent supplement text for students of Italian in all settings.
Fine Cooking Italian
Features two hundred recipes for Italian home cooking for soups, salads, pizza, pasta, main courses, polenta and risotto, desserts, and more, with step-by-step instructions with photos for cooking techniques and ingredient profiles.
Fast, Fresh, & Green
“[A] rainbow of appealing recipes . . . likely to tempt even the vegetable-averse.” —Publishers Weekly From Fine Cooking’s Vegetable Queen, this book is ideal for vegetarians—or anyone who wants to get the recommended five to nine servings of fruits and greens into their daily diet. Susie Middleton shares her love of healthful, delicious veggies with a guide to shopping for and cooking delectable meatless meals, including such delights as Spinach with Shallots and Parmigiano and Roasted Eggplant, Bell Pepper, and Fresh Basil Salad. More than 100 recipes for appetizers, snacks, entrees, and side dishes, many of them vegan, make Fast, Fresh & Green an excellent resource for plant-based and plant-forward eating.
How to Cook a Turkey
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Tastes from a Tuscan Kitchen
Over the years, the authors have collected many wonderful recipes from relatives and friends living in Tuscany and other regions of Italy. When deciding to write this book, they considered which of these recipes we used the most and why. Both authors enjoy the distinct flavours in Italian cooking, which are enhanced by the use of fresh herbs and extra virgin olive oil, and also eating a healthy, well-balanced diet of fresh fruits, vegetables, fish, meat, beans and dairy products. They also appreciate that, in today's world, everyone has a busy schedule. Therefore, it became a priority that the recipes offered were not only delicious, but also quick and easy to prepare. The final selection in...
The Complete Idiot's Guide to Organic Living
Wholesome tips for a healthier you. Everyone knows that we should be doing more to be good to our body—but moving toward an organic lifestyle can be overwhelming. This guide provides step–by–step information on everything from food to cleaning products to how to detoxify our bodies. It includes choosing quality natural products, exploring holistic alternatives to conventional medicine, and determining what to eat—and what not to eat. • Global market for organic products reached $38.6 billion in 2006 • Practical, step-by-step advice for making the transition
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JazzTimes
JazzTimes has been published continuously since 1970 and is the recipient of numerous awards for journalisim and graphic design. A large crossection of music afficionados and fans alike view JazzTimes as America's premier jazz magazine.In addition to insightful profiles of emerging and iconic stars, each issue contains over 100 reviews of the latest CDs, Books and DVDs. Published ten times annually, JazzTimes provides uncompromising coverage of the American jazz scene.
Regional Greek Cooking
This is a Greek family cookbook with unique flavours and home kitchen recipes. This book showcases dishes from the key regions of mainland Greece as well as the islands and introduces readers to little known spices and ingredients-providing ways to track them down. Of particular interest is a section on micro-brewed beers, regional wines, and different ouzos. Also included is an overview of the Hellenic, detailing the culinary history and culture of provincial and mainland Greece.
