Domenica Marchetti

Williams-Sonoma Rustic Italian

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Bring the bold and beloved flavors of Italy into your kitchen with this enticing collection of authentic dishes made modern.
Domenica Marchetti is back with her stellar Italian cooking and more great recipes in Rustic Italian. With over 80 recipes for simple, seasonal Italian fare, exquisite hand-painted illustrations, and gorgeous full-color photography, this book celebrates an irresistible cuisine and will inspire home cooks everywhere.
This expanded version of the 2011 title features more than 20 new recipes—such as burrata with shaved fennel and pink grapefruit, tagliatelle with juniper-spiced short rib ragu, creamy lemon risotto with asparagus, and roasted swordfish with Ligurian herb sauce—along with new illustrations and photography.
Domenica’s narrative notes and suggested wine pairings accompany every recipe. An ingredient glossary, comprehensive guide to salumi and cheese, and an Italian wine primer round out this gorgeous cookbook.
This book is currently unavailable
252 printed pages
Original publication
2015
Publication year
2015
Publisher
Weldon Owen
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Quotes

  • Marissa Williamshas quoted6 years ago
    To make the burnt orange caramel, place the granulated sugar in a heavy-bottomed saucepan and shake it gently to distribute the sugar. Place over medium heat and cook, swirling the pan every so often as the sugar begins to melt and turn brown, about 10 minutes; some spots will cook and caramelize sooner than others. When all of the sugar is melted, remove from the heat and carefully pour in the orange juice; the caramel will spatter and clump up. Return the pan to medium heat and cook, stirring gently, until the clumps have dissolved and the caramel is deep brown, about 10 minutes. Let cool for 5 minutes,
  • Marissa Williamshas quoted6 years ago
    FOR THE BURNT ORANGE CARAMEL
    1 cup (8 oz/245 g) granulated sugar
    ½ cup (4 fl oz/125 ml) fresh orange juice, strained, at room temperature

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