Download PDF BookTHE ITALIAN COOK BOOK The Art of Eating Well Containing Over Two Hundred Recipes For Italian Dishes Original Recipes with linked TOC (Illustrated)

[Ebook.173m] THE ITALIAN COOK BOOK The Art of Eating Well Containing Over Two Hundred Recipes For Italian Dishes Original Recipes with linked TOC (Illustrated)

[Ebook.173m] THE ITALIAN COOK BOOK The Art of Eating Well Containing Over Two Hundred Recipes For Italian Dishes Original Recipes with linked TOC (Illustrated)

You can download in the form of an ebook: pdf, kindle ebook, ms word here and more softfile type. [Ebook.173m] THE ITALIAN COOK BOOK The Art of Eating Well Containing Over Two Hundred Recipes For Italian Dishes Original Recipes with linked TOC (Illustrated), this is a great books that I think are not only fun to read but also very educational.
Book Details :
Published on: 2012-02-29
Released on: 2012-02-29
Original language:

PRACTICAL RECIPES OF THE ITALIAN CUISINE PASTRIES SWEETS, FROZEN DELICACIES AND SYRUPSOne of the beneficial results of the Great War has been the teaching of thrift to the American housewife. For patriotic reasons and for reasons of economy, more attention has been bestowed upon the preparing and cooking of food that is to be at once palatable, nourishing and economical.In the Italian cuisine we find in the highest degree these three qualities. That it is palatable, all those who have partaken of food in an Italian trattoria or at the home of an Italian family can testify, that it is healthy the splendid manhood and womanhood of Italy is a proof more than sufficient. And who could deny, knowing the thriftiness of the Italian race, that it is economicalIt has therefore been thought that a book of PRACTICAL RECIPES OF THE ITALIAN CUISINE could be offered to the American public with hope of success. It is not a pretentious book, and the recipes have been made as clear and simple as possible. Some of the dishes described are not peculiar to Italy. All, however, are representative of the Cucina Casalinga of the peninsular Kingdom, which is not the least product of a lovable and simple people, among whom the art of living well and getting the most out of life at a moderate expense has been attained to a very high degree.Table of ContentsPREFACE 1BROTH OR SOUP STOCK(Brodo)2SOUP OF "CAPPELLETTI"3BREAD SOUP(Panata)4 GNOCCHI5VEGETABLE SOUP(Zuppa Sante)6QUEEN'S SOUP(Zuppa Regina)7BEAN SOUP(Zuppa di fagiuoli)8LENTIL SOUP(Zuppa di lenticchie)9VEGETABLE CHOWDER(Minestrone alla Milanese)10RAVIOLI11PAVESE SOUP(Zuppa alla Pavese)SPAGHETTI, MACARONI ETC.(Pasta Asciutta)12TOMATO SAUCE(Salsa di Pomidoro)13BROWN STOCK(Sugo di Carne)14ANCHOVY SAUCE(Salsa d'Acciughe)15SPAGHETTI OR MACARONI WITH BUTTER AND CHEESE(Pasta al burro e formaggio)16MACARONI WITH SAUCE(Maccheroni al sugo)17MACARONI WITH ANCHOVY SAUCE(Maccheroni con salsa d'acciughe)18MACARONI A LA CORINNA(Maccheroni alla Corinna)19MACARONI "AU GRATIN"(Maccheroni al gratin)20MACARONI NAPOLITAINE(Maccheroni alla Napoletana)21MACARONI FRIED WITH OIL(Maccheroni all'olio)22RISOTTO MILANAISE(Risotto alla Milanese)23RISOTTO WITH CHICKEN GIBLETS(Risotto alla Milanese II)24(Risotto con piselli)25RISOTTO WITH LOBSTER(Risotto coi gamberi)26RICE WITH SAFFRON(Riso alla Milanese con Zafferano)27RICE CAKES(Frittelle di riso)28FRIED ARTICHOKE(Carciofi fritti)29STEAMED ARTICHOKES(Carciofi a vapore)30STEWED ARTICHOKES(Carciofi in stufato)31ARTICHOKES WITH BUTTER(Carciofi al burro)32FRIED SQUASH(Zucchine fritte)33LAMB OMELET(Agnello in frittata)34FRIED CHICKEN(Pollo fritto)35CHICKEN ALLA CACCIATORA(Pollo alla cacciatora)36CORN MEAL WITH SAUSAGES(Polenta con salsicce)37POLENTA PIE(Polenta Pasticciata)38STUFFED ROLLS(Pagnottelle ripiene)39STEWED VEAL(Stracotto di vitella)40CHICKEN BONED AND STUFFED(Pollo dissossato ripieno)41CHICKEN WITH TOMATOES(Pollo alla contadina)42CHICKEN WITH SHERRY(Pollo al marsala)43CHICKEN WITH SAUSAGES(Pollo colle salsicce)44CHICKEN WITH EGG SAUCE(Pollo in salsa d'uova)45CHICKEN BREASTS SAUTÉS(Petti di pollo alla saute)46WILD DUCK(Anitra selvatica)47STEWED SQUABS(Piccioni in umido)48RAGOUT OF SQUABS(Manicaretto di piccione)49SQUAB TIMBALE(Timballo di piccioni)50SALMI OF GAME(Uccelli in salmi)51STEWED HARE(Stufato di lepre)52STEWED RABBIT(Coniglio in umido)53GREEN SAUCE(Salsa verde)54WHITE SAUCE(Salsa bianca)55YELLOW SAUCE(Salsa gialla)56SAUCE FOR BROILED FISH(Salsa per pesce in gratella)57CAPER SAUCE(Salsa con capperi)58GENOVESE SAUCE(Salsa genovese)59BALSAMELLA SAUCE(Salsa balsamella)60CURLED OMELET(Frittata in riccioli)61VEAL KIDNEY OMELET(Frittata di rognone di vitella)62PUFF PASTE(Pasta sfoglia)63PASTE FOR FRYING(Pastella per fritto)64CHICKEN STUFFING(Ripieno di pollo) ----etc---- Full text of "NEW " - Internet Archive Search the history of over 279 billion web pages on the Internet. web.mit.edu / jik/src/Attic/kerberos_ password - . .mn 0 01 05_1 1 10 100 10th 11 11_d0003 12 13 14 141a 143b 15 16 17 17igp 18 19 1900 1901 1902 1903 1904 1905 1906 1907 1908 1909 1910 1911 1912 1913 1914 1915 ... 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