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Stefano Manfredi's Italian Food
In 1961 the Manfredi family, father Luigi, mother Franca and sons Stefano and Franco, arrived in Australia from Lombardy in the north of Italy. Stefano brought the food and memories from the kitchen of his mother and grandmother, one of Lombardy's finest cooks, to his new home. Manfredi has been an award-winning chef and restaurateur since the early 1980s translating the flavours and recipes of his childhood into contemporary Italian food. He has published thousands of recipes for Fairfax over his 20 years of contributing to both Good Living and Spectrum and this magnificent volume is the culmination of Stefano's culinary journey. Stefano Manfredi's Italian Food chronicles the food and wine from each Italian region and the dishes that make them famous. With over 500 recipes from the traditional to the modern this monumental and definitive cookbook will become an instant classic. It is a cookbook that will share the bookshelves with titles such as The Silver Spoon, David Thompson's Thai Food and Stephanie Alexander's The Cook's Companion.
Italian Food
A showcase of over 30 years dedicated to cooking Italian food, Stefano Manfredi's book brings together more than 500 recipes from every region in Italy.
New Pizza
Stefano Manfredi's New Pizza takes the world's favourite fast food back to its origins - as a deliciously healthy and simple meal for everyone to enjoy. Pizza comes in many styles - thin, thick, crisp, chewy, round, square, a metre or more in length, filled, fried or sweet - and the quality of the pizza is defined by the quality of the flour, dough and toppings. Sydney's award-winning pizza maestro will show you how to use wholewheat flour, fresh toppings and tried-and-tested methods to create the healthiest, tastiest pizza this side of Naples.
Seasonal Italian Favourites
Following the success of his first book Seasonal, restaurateur, Herald columnist, author and chef Steve Manfredi returns with a collection of the best modern and classic Italian meals. There are delicious recipes for perfect roast potatoes, calamari with braised spinach and chilli, homemade pasta and sugar plum crumble. Four seasonal chapters include recipes for starters, mains and desserts. Each spread has three recipes, a history of the ingredient as well as serving suggestions.
Pizza De Luxe
Discover how easy it is to create the healthiest, tastiest pizza this side of Naples. Pizza can be thin, thick, crisp, chewy, round, square, filled, fried or sweet - but the quality of the pizza is always defined by the quality of the flour, dough and toppings. Stefano Manfredi, Sydney's award-winning pizza maestro, takes the world's favourite fast food back to its origins - as a deliciously healthy and simple meal for everyone to enjoy.
Steve Manfredi - The Seasonal Cook
Steve Manfredi has run numerous Australian restaurants including Bel Mondo which won the Amex best city restaurant award. He has written several cookbooks on Italian and contemporary cuisine and writes regular newspaper columns. Steve represented Australia in 'The Taste Of Australia' in New York with Neil Perry & Kylie Kwong. This book is a collection of all his favourite recipes laid out season by season. Each recipe is illustrated with a full colour photograph. His style is best described as 'Modern Australian' with strong Italian influences and a penchant for seafood dishes. Steve will be promoting this book vigorously through TV & radio appearances as well as using all his Fairfax contacts to get great coverage. This book will make a tasteful gift for all aspiring chefs and anyone who enjoys their food.
Extra Virgin
The definitive book on Australian olives and olive oil, Extra Virgin covers everything from the arrival of the country’s first olive tree in 1900 to the current craze for all things olive. Contributors include Stefano Manfredi, Stephanie Alexander, Joe Grilli, Lew Kathreptis, Ian Parmenter, Maggie Beer, Ann Oliver and Rosa Matto.
Arabic and contact-induced change
This volume offers a synthesis of current expertise on contact-induced change in Arabic and its neighbours, with thirty chapters written by many of the leading experts on this topic. Its purpose is to showcase the current state of knowledge regarding the diverse outcomes of contacts between Arabic and other languages, in a format that is both accessible and useful to Arabists, historical linguists, and students of language contact.
Arabic and the Case against Linearity in Historical Linguistics
This book explores the long history of the Arabic language, from pre-Islamic Arabic via the Classical era of the Arabic grammarians up to the present day. While most traditional accounts have been dominated by a linear understanding of the development of Arabic, this book instead advocates a multiple pathways approach to Arabic language history. Arabic has multifarious sources: its relations to other Semitic languages, an old epigraphic and papyrological tradition, a vibrant and linguistically original classical Arabic linguistic tradition, and a widely dispersed array of contemporary spoken varieties. These diverse sources present a challenge to and an opportunity for defining a holistic bu...
The Oxford Handbook of Arabic Linguistics
Until about 60 years ago, linguistic research on the Arabic language in the West was restricted to inquiries on Classical Arabic and the Classical tradition, and spoken Arabic dialects, with historical studies embedded within the broader field of Semitic languages. This situation is changing quickly, not only through the continuation of older research traditions, but also with the integration of new research fields and perspectives. With this expansion comes the danger of specialists in Arabic losing an overview of the field, and of leaving non-specialists without basic resources for evaluating domains of research which they may be interested in for comparative purposes. The Oxford Handbook ...
