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Classical and Contemporary Italian Cooking for Professionals
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Hundreds of detailed recipes enable both the beginner and the experienced cook to prepare the Italian feast of their dreams. Step-by-step instructions cover a wide range of Italian delights, from regional specialties to showpiece entrees, from quick antipasti to elaborate dolci. Special attention is paid not only to preparation but to presentation, serving suggestion, and appropriate side dishes.
From the Inside Flap
Classical and Contemporary Italian Cooking for Professionals Bruno H. Ellmer, C.M.C. "Classical and Contemporary Italian Cooking for Professionals is a reflection of Bruno Ellmer’s profound knowledge of Italian cuisine.… I recommend this book to anyone who is interested in cooking, and everyone who is interested in the art and history of Italian cuisine." — Henry Haller, White House Executive Chef (retired) Italians have enjoyed the sensual pleasure of good food since the infamous feasts of ancient Rome. Italian cuisine reflects their love of eating — and cooking — in both simple but hearty traditional dishes and in the light, fresh nuova cucina of today’s innovative chefs. This sumptuous book is a comprehensive guide to this beloved cuisine, covering the spectrum of Italian cooking from regional specialties to showpiece entrées, from quick antipasti to elaborate dolci. Hundreds of detailed recipes enable both the beginner and the experienced cook to prepare the Italian feast of their dreams. Step-by-step instructions cover a wide range of Italian delights, including:
Hundreds of detailed recipes enable both the beginner and the experienced cook to prepare the Italian feast of their dreams. Step-by-step instructions cover a wide range of Italian delights, from regional specialties to showpiece entrees, from quick antipasti to elaborate dolci. Special attention is paid not only to preparation but to presentation, serving suggestion, and appropriate side dishes.
From the Inside Flap
Classical and Contemporary Italian Cooking for Professionals Bruno H. Ellmer, C.M.C. "Classical and Contemporary Italian Cooking for Professionals is a reflection of Bruno Ellmer’s profound knowledge of Italian cuisine.… I recommend this book to anyone who is interested in cooking, and everyone who is interested in the art and history of Italian cuisine." — Henry Haller, White House Executive Chef (retired) Italians have enjoyed the sensual pleasure of good food since the infamous feasts of ancient Rome. Italian cuisine reflects their love of eating — and cooking — in both simple but hearty traditional dishes and in the light, fresh nuova cucina of today’s innovative chefs. This sumptuous book is a comprehensive guide to this beloved cuisine, covering the spectrum of Italian cooking from regional specialties to showpiece entrées, from quick antipasti to elaborate dolci. Hundreds of detailed recipes enable both the beginner and the experienced cook to prepare the Italian feast of their dreams. Step-by-step instructions cover a wide range of Italian delights, including:
- Hot and cold appetizers: Carpaccio with Caponatina; Steamed Mussels with Vegetable Sabayon
- Hot and cold soups: Beef Broth with Spinach Crêpes; Pasta and Bean Soup, Veneto Style
- Egg dishes: Poached Eggs with Shrimp Marinara Sauce; Seafood and Herb Omelet
- Pasta: Spinach, Tomato, Herb, Beet, and Pumpkin Pasta Doughs; Spinach Tagliolini with Gorgonzola Cream Sauce
- Rice, polenta, and gnocchi dishes: Risotto with Black Truffles; Small Spinach Gnocchi with Sun-dried Tomatoes
- Stocks and sauces: Garlic and Red-Pepper Sauce; Mustard Cream Sauce
- Fish and shellfish: Braised Eel in White Wine and Herbs; Batter-fried Squid with Warm Lobster Mayonnaise
- Meats: Sautéed Veal Chops in Mustard Cream Sauce with Wild Mushrooms; Beef Canapés with Walnut Cream Sauce
- Poultry: Chicken Breasts Stuffed with Prosciutto and Fontina with Tomato Sauce; Roast Duckling Stuffed with Chestnuts and Prunes
- Game: Venison Medallions in Orange Sauce with Cranberries; Rabbit Legs Braised in White Wine with Tomatoes and Mushrooms
- Vegetables: Broccoli Flan; Sautéed Beet Tops with Smoked Bacon; Stewed Peppers and Egg-plant; Potatoes with Tomatoes and Basil
- Salads: Mushroom and Spinach Salad with Olive Oil and Lemon; Asparagus with Spicy Tomato Dressing
- Hot and cold desserts: Sicilian Cassata; Poached Pears Filled with Mascarpone in Fruit Zabaglione; Polenta Fritters with Plum Compote
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Inside This Book
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First Sentence:
The importance of herbs, as well as fruits and vegetables, has been recognized since prehistoric times. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
add the brown veal stock, ground blade pepper, poultry glace, meat glace, ounces celeriac, freshly ground blade, chopped see chapter, cooked underdone, cry white wine, ounces pork caul, fluid ounces olive oil, chocolate ornaments, tomato petals, meat glare, spinach tagliolini, blade peppercorns, brown game stock, shrimp coulis, fish glace, light coating consistency, sever the wings, tablespoon chopped marjoram, ounces red onions, ounces onions, noncorrosive saucepan Key Phrases - Capitalized Phrases (CAPs): (learn more)
United States, Peperoni Rossi, Pepe Verde, Grand Marnier, Alto Adige, Middle East, New World, John Dory, Parmigiano Reggiano, Pecorino Romano, Asti Spumante, Pomodori Freschi, Verdure Fresche, Courtesy of the Italian Trade Commission, Crema Inglese, Funghi Assortiti, Insalata Capricciosa, Pancetta Affumicata, Peperoni Misti, Sri Lanka, Tartufi Neri New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
The importance of herbs, as well as fruits and vegetables, has been recognized since prehistoric times. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
add the brown veal stock, ground blade pepper, poultry glace, meat glace, ounces celeriac, freshly ground blade, chopped see chapter, cooked underdone, cry white wine, ounces pork caul, fluid ounces olive oil, chocolate ornaments, tomato petals, meat glare, spinach tagliolini, blade peppercorns, brown game stock, shrimp coulis, fish glace, light coating consistency, sever the wings, tablespoon chopped marjoram, ounces red onions, ounces onions, noncorrosive saucepan Key Phrases - Capitalized Phrases (CAPs): (learn more)
United States, Peperoni Rossi, Pepe Verde, Grand Marnier, Alto Adige, Middle East, New World, John Dory, Parmigiano Reggiano, Pecorino Romano, Asti Spumante, Pomodori Freschi, Verdure Fresche, Courtesy of the Italian Trade Commission, Crema Inglese, Funghi Assortiti, Insalata Capricciosa, Pancetta Affumicata, Peperoni Misti, Sri Lanka, Tartufi Neri New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 3
books:
1
book
cites this book:
- Back To Eden HARDCOVER Revised Ed (Golden Anniversary Edition) by Jethro Kloss on page 524
- The Middle East Since 1900 (Modern Times Sourcebooks) by K.A. Rice on page 365
- The Middle Ages (Discovering History) by John Salt on page 272
- The Professional Chef by Culinary Institute of America in Back Matter
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