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The Resource Classico e moderno : essential Italian cooking, Michael White and Andrew Friedman ; foreword by Thomas Keller

Classico e moderno : essential Italian cooking, Michael White and Andrew Friedman ; foreword by Thomas Keller

Label
Classico e moderno : essential Italian cooking
Title
Classico e moderno
Title remainder
essential Italian cooking
Statement of responsibility
Michael White and Andrew Friedman ; foreword by Thomas Keller
Creator
Contributor
Subject
Language
eng
Summary
"Having won or been nominated for just about every known prestigious culinary award, Michael White is hailed by food critics as the next great hero of Italian gastronomy. His reach extends around the globe with a clutch of acclaimed fine dining restaurants, including Marea, Ai Fiori, Osteria Morini, and pizzeria Nicoletta. Now, in Classico e Moderno, White brings his passion for authentic Italian cuisine to the home kitchen, with recipes--nearly 250--that cover both the traditional and contemporary dishes of the region. In the 'Classico' portion, White shares such iconic dishes as Meatballs Braised in Tomato Sauce; Pasta and Bean Soup; Cavatelli with Lamb Ragù and Bell Peppers; and Roasted Pork Leg with Rosemary and Black Pepper. The 'Moderno' chapters feature recipes that have put White's restaurants on the map, including Chicken Liver Crostini with Marsala-Braised Onions; Fusili with Red Wine-Braised Octopus and Bone Marrow; and Veal Chops with Roasted Endive and Pancetta Cream Sauce. Both the Classico and Moderno sections offer ideas for your whole meal: first courses (Vitello Tonnato, Garganelli with Caviar Cream ), soups (Zuppa di Baccalá, White Bean Soup with Sautéed Shrimp), pastas (Tortellini alla Panna, Ricotta and Swiss Chard Tortelli), main courses (Pollo alla Diavola, Braised Lamb Shanks with Farrotto), and desserts (Crostata di Ricotta, Panna Cotta with Meyer Lemon-Basil Sorbet and Almond Milk Froth), as well as salads, pizzas, and basic formulas for pesto, stocks, and vinaigrettes. Including personal notes and anecdotes about White's early sojourn in Italy and his flavorful career, Classico e Moderno will give you all the tools, tips, and tricks you need to cook tantalizing Italian dishes with the confidence of a seasoned chef."--
Assigning source
Publisher's description
Cataloging source
DLC
http://library.link/vocab/creatorDate
1971-
http://library.link/vocab/creatorName
White, Michael
Dewey number
641.5945
Illustrations
illustrations
Index
index present
Language note
Text in English; recipe titles and some chapter headings in English and Italian
LC call number
TX723
LC item number
.W514 2013
Literary form
non fiction
http://library.link/vocab/relatedWorkOrContributorDate
1967-
http://library.link/vocab/relatedWorkOrContributorName
Friedman, Andrew
http://library.link/vocab/subjectName
  • Cooking, Italian
  • Cookbooks
Label
Classico e moderno : essential Italian cooking, Michael White and Andrew Friedman ; foreword by Thomas Keller
Instantiates
Publication
Note
Includes index
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Classico -- Per comencare : to start -- Antipasti e insalate : salads and first courses -- Pizze : pizza -- Zuppe : soups -- Pasta e risotto : pasta and risotto -- Pesce e frutti di mare : fish and shellfish -- Pollame e carne : poultry and meat -- Contorni : side dishes -- Dolci : desserts -- Moderno -- Salads and first courses -- Pizza -- Soups -- Pasta and risotto -- Fish and shellfish -- Poultry and meats -- Desserts -- Basic techniques and recipes
Control code
ocn841198122
Dimensions
29 cm.
Edition
First edition.
Extent
xxxiii, 405 pages
Isbn
9780345530523
Isbn Type
(hardcover : alk. paper)
Lccn
2013009625
Media category
unmediated
Media MARC source
rdamedia
Other physical details
color illustrations
System control number
(OCoLC)841198122
Label
Classico e moderno : essential Italian cooking, Michael White and Andrew Friedman ; foreword by Thomas Keller
Publication
Note
Includes index
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Classico -- Per comencare : to start -- Antipasti e insalate : salads and first courses -- Pizze : pizza -- Zuppe : soups -- Pasta e risotto : pasta and risotto -- Pesce e frutti di mare : fish and shellfish -- Pollame e carne : poultry and meat -- Contorni : side dishes -- Dolci : desserts -- Moderno -- Salads and first courses -- Pizza -- Soups -- Pasta and risotto -- Fish and shellfish -- Poultry and meats -- Desserts -- Basic techniques and recipes
Control code
ocn841198122
Dimensions
29 cm.
Edition
First edition.
Extent
xxxiii, 405 pages
Isbn
9780345530523
Isbn Type
(hardcover : alk. paper)
Lccn
2013009625
Media category
unmediated
Media MARC source
rdamedia
Other physical details
color illustrations
System control number
(OCoLC)841198122

Library Locations

    • CRPL-Downtown LibraryBorrow it
      450 5th Avenue SE, Cedar Rapids, IA, 52401, US
      41.976964 -91.6624043
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      150 West Willman Street, Hiawatha, IA, 52233, US
      42.037121 -91.672304
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