Autentico : Cooking Italian, the Authentic Way
by Rolando Beramendi
Editor: St Martin’s Press
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Authentic is an introduction to the true flavours of ItalyFrom the bright notes of fresh olive oil to the copious warmth of slow-cuit ragu, Rolando Beramendi, the importer and connoisseur of the best ingredients from Italy, has designed a perfect guide for authentic Italian cuisine.Unlike many Italian cookbooks, Autentico goes far beyond pasta.In a world where culinary shortcuts, falsification, misleading labelling, and mass production of apparently “authentic” food from the rule, culinary archaeologist, innovator and cooking teacher Rolando Beramendi has kept alive centuries-old culinary traditionsThis is authentic.In Autentico, Rolando details how to make classic dishes of Spaghetti Cacio e Pepe de Risotto in Bianco and Gran Bollito Misto as they are destined to be – not versions that somehow become confused as they have made their way across the globeAmong the 120 recipes, you will find Cooked Squash Flowers filled with ricotta sheep’s milk; Pork Roast with Wild Fennel; Savoy Cabbage Rolls made with potato starch and fontina fondue; Orecchiette with Sausage and Rabe Broccoli; Chicory Risotto; and a Ragboe.And of course, there are dolci (desserts): Caponata Summer Fruits, Bitter Chocolate Meringata Sauce, and a simple, moist, and succulent Extra Virgin Olive Oil CakeColored by the best ingredients from Italy’s shores and beyond, Autentico’s pages offer a rich taste of Italy’s history, brought to life in modern cuisine
Rolando Beramendi – Autentico : Cooking Italian, the Authentic Way – Free
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