Eating Italy: A Culinary Adventure through Italy's Best Meals

Eating Italy: A Culinary Adventure through Italy's Best Meals

David Joachim, Jeff Michaud

Language: English

Pages: 384

ISBN: 2:00209221

Format: PDF / Kindle (mobi) / ePub


Before award-winning chef Jeff Michaud ever opened the doors of his acclaimed Philadelphia restaurants, he spent three years in northern Italy as a culinary apprentice to master butchers and chefs, immersing himself in the culture and cuisine of the old country. It is safe to say that he never anticipated the romance that would ensue. Eating Italy is a delicious, funny, and mesmerizing spin through the boot, teaching true heirloom techniques and telling Jeff ’s culinary and personal love story (he met his wife when she came into the restaurant one night for dinner, and to this day, he hasn’t forgotten what she ordered).

Part inventive cookbook, part travel narrative, each chapter of Eating Italy explores a village or town in northern Italy, unveiling the unique culinary and cultural experience it has to offer. The reader experiences his journey from “Paladina: The Butcher’s Apprentice” to “Trescore Balneario: Our Big Italian Wedding” in dishes like Apricot and Chanterelle Salad, Swordfish Pancetta with Fennel Zeppole, Pheasant Lasagne, and Blood Orange Crostata with Bitter Chocolate. Each authentic recipe serves to mark his professional growth, learning from some of the most skilled chefs in Italy. Vivid photography of Italian culture, people, and landscapes are dispersed throughout, allowing the reader a glimpse of northern Italia from a kitchen far away.

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avevate solo otto tavoli. Sono passati solo pochi anni e adesso avete un ristorante bellissimo e siete stati premiati con la stella Michelin. Complimenti!!! Vi ringrazio per l’opportunità che mi avete dato dieci anni fa senza nemmeno conoscermi. Adesso siete per me come due fratelli e vi considero parte della mia famiglia. (I remember when I started at LoRo and you only had eight tables. Only a few years have passed and now you have a Michelin Star. Congratulations!!! I want to thank you for the

short edge. Cover and let rest in the refrigerator again, at least 30 minutes or up to 2 hours. Repeat rolling out the dough and folding into a three-fold two more times, positioning the seam-side away from you each time, and resting the dough in the refrigerator between each turn. Cover and let the dough rest overnight in the refrigerator. (The completed dough can also be covered and refrigerated for 2 days before assembling and baking the strudel.) The next day, roll the dough to an 18 x

She ordered veal breast with Barolo sauce for an entrée, and I had rustic, “hunter-style” braised rabbit. We couldn’t resist the torrone semifreddo with chocolate sauce for dessert. Eating different versions of the same food in both Barolo and Barbaresco, I started to realize something: Italian cooking is intimately tied to the place that it comes from and the people who make it. It’s hyperlocal. The people in each region, and even each town, depend on their local food and local wine for their

the top, and let cool slightly. Press plastic onto the top, and then refrigerate until the mixture sets up enough to be cut into squares like soft fudge, at least 8 hours or up to 2 days. Heat the oil in a deep fryer or deep pot to 325°F (160°C). Cut the cold coconut latte into 1-inch (2.5-cm) squares. Put the eggs, flour, and breadcrumbs in three separate bowls, and then carefully dip each square of coconut latte in the flour, then the egg, then the breadcrumbs, making sure the cubes are

grill, and fresh stone-fruit tart. The culinary tour has become an annual event, and we recently expanded the experience by traveling south. In 2012, we chartered a private forty-two-foot (13-m) yacht in Sicily and cruised among the volcanic Aeolian Islands. We toured the entire eastern coast of Sicily, stopping in Taormina, Catania, Ragusa, Siracusa, Noto, Modica, and Giardini Naxos. Guests stayed at the Donna Franca villa in Trappitello and we held cooking classes that made use of all the

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