Italian (Williams-Sonoma Collection)

Italian (Williams-Sonoma Collection)

Hardcover

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Overview

From a hearty frittata with sweet peppers and sausage to tender gnocchi served with a sublime sauce of four cheeses and grilled balsamic-glazed veal chops on a bed of polenta, the sumptuous yet easy-to-make recipes in this book represent the very best of vibrant Italian cuisine.

Williams-Sonoma Collection Italian offers more than 40 recipes, including beloved favorites as well as exciting new ideas. Pastas such as ravioli filled with butternut squash or papparadelle sauced with long-simmered meat ragù make satisfying meals in themselves. When hosting an elegant dinner party, serve individual spinach timbales followed by roast sea bass with fennel and lemon. For a sweet finish, choose from crunchy almond biscotti, irresistible tiramisù, or creamy panna cotta. With an entire chapter devoted to each traditional Italian course, this volume offers plenty of inspiring recipes perfect for any occasion.

Full-color photographs of each dish help you decide which one to prepare, and each recipe is accompanied by a photographic side note that highlights a key ingredient or technique. With an informative basics section on Italian cooking, including an extensive glossary, you will quickly learn all you need to know to make delicious Italian meals to share with family and friends.

Product Details

ISBN-13: 9780743249959
Publisher: Free Press
Publication date: 05/03/2004
Series: Williams Sonoma Collection Series
Pages: 120
Product dimensions: 8.25(w) x 9.00(h) x 0.60(d)

About the Author

Pamela Sheldon Johns is a well-known cooking instructor and the host of culinary workshops throughout Italy. She has authored 14 cookbooks, many specializing in Italian food, such as Parmigiano! and Balsamico! Pamela has spent 20 years exploring and writing about the back roads of Italian food culture. She hosts many of her food and wine workshops from her farm in Tuscany, which was recently featured as one of the top 20 culinary workshops in Italy by Food & Wine magazine. She returns to the U.S. several times a year to teach cooking classes and promote her cookbooks.

Online:
/foodartisans.com

Table of Contents

Introduction6
The Classics
Pizza Margherita10
Pasta e Fagioli Soup13
Linguine with Pesto, Green Beans, and Potatoes14
Risotto with Mushrooms17
Ribollita18
Bistecca alla Fiorentina21
Pappardelle with Ragu alla Bolognese22
Osso Buco with Risotto alla Milanese25
Antipasti
Trio of Crostini28
Cipolline in Agrodolce31
Insalata Frutti di Mare32
Panzanella35
Fritto Misto36
Frittata with Sweet Peppers and Sausage39
Vitello Tonnato40
Pasta
Orecchiette with Broccoli Rabe and Clams44
Bucatini all'Amatriciana47
Mushroom Ravioli with Walnut Sauce48
Spaghetti alla Carbonara51
Gnocchi with Quattro Formaggi52
Butternut Squash Ravioli55
Cannelloni with Besciamella Sauce56
Main Courses
Chicken with Vin Santo Sauce60
Swordfish with Currants, Olives, Capers, and Pine Nuts63
Saltimbocca alla Romana64
Braised Pork Loin with Prunes67
Roast Sea Bass with Fennel and Lemon68
Grilled Veal Chops with Balsamic Sauce71
Brasato al Barolo72
Rabbit with Roasted Garlic75
Vegetables
Grilled Vegetables78
Spinach Timbales81
Broccoli Rabe with Spicy Olive Oil Dressing82
Roasted Potatoes with Fennel and Onion85
Ricotta-Stuffed Eggplant Rolls86
Desserts
Almond Biscotti90
Panna Cotta with Strawberries93
Gelato Bacio94
Zabaglione97
Espresso Granita98
Tiramisu100
Italian Basics105
Glossary113
Index117

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