Titre
Flavors of Puglia; traditional recipes form the heel of Italy's boot
Auteur
Jenkins, Nancy Harmon
Langue
anglais
Éditeur
Congedo editore 2edr; 2006 gratis bezorging in utrechtstad
Prix
€ 10,00(Excl. toute livraison)
Détails
hard cover, mooi culinair boek, 244p, meer als alleen een kook- en receptenboek;
Plus d'informations
Dazzling combinations of colorful, earthy vegetables. Comforting soups with beans, grains, and fragrant herbs. Simple seafood dishes prepared with fish and shellfish straight from the sea. Pasta adorned with fresh, flavorful sauces. Food that embraces the humble abundance of Puglia, from olive groves, wheatfields, vineyards, gardens, and the blue waters of the Adriatic and Ionian Seas. In this first-ever cookbook devoted to the foods of this bountiful region, located at the heel of the Italian boot, Nancy Harmon Jenkins combines her masterful knowledge of the Mediterranean with the recipes and traditions of Pugliese home cooks.
Featuring more than 100 recipes, for every course from the antipasti to dessert, Flavors of Puglia introduces American home cooks to the aromas and flavors of the cuisine of Puglia. Taking a culinary tour of this remarkable region, Jenkins offers recipes for classic Pugliese dishes including tiedda, a casserole made with mussels, potatoes, tomatoes, and zucchini; and orecchiette, Puglia's famous ear-shaped pasta, tossed with pungent broccoli rabe and dressed with a sprightly mix of oil, garlic, and red pepper. Other recipes include panzerotti, deep-fried tarts filled with onion-olive stuffing or a spicy pork filling; stewed black olives served with chunks of country-style bread for sopping up herb-scented olive oil; calzone, a two-crusted pizza with olives, leeks, and a hint of anchovy; and fresh fish and shellfish served on their own, in casseroles, or seafood stews.
Featuring more than 100 recipes, for every course from the antipasti to dessert, Flavors of Puglia introduces American home cooks to the aromas and flavors of the cuisine of Puglia. Taking a culinary tour of this remarkable region, Jenkins offers recipes for classic Pugliese dishes including tiedda, a casserole made with mussels, potatoes, tomatoes, and zucchini; and orecchiette, Puglia's famous ear-shaped pasta, tossed with pungent broccoli rabe and dressed with a sprightly mix of oil, garlic, and red pepper. Other recipes include panzerotti, deep-fried tarts filled with onion-olive stuffing or a spicy pork filling; stewed black olives served with chunks of country-style bread for sopping up herb-scented olive oil; calzone, a two-crusted pizza with olives, leeks, and a hint of anchovy; and fresh fish and shellfish served on their own, in casseroles, or seafood stews.
Boekwinkel Fons
Utrecht 
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