By Anna Del Conte
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Here's actual French cooking with out fuss or worry. after we consider French cooking, we'd photo an exceptional eating place with a small military of cooks soaring over sauces for hours at a stretch, crafting stylish dishes with precise utensils, hard-to-find constituents, and architectural ability. yet this sort of cooking bears little dating to the way in which that actual French households eat-yet they consume rather well certainly.
Oldest recognized cookbook in life bargains readers a transparent photograph of what meals Romans ate and how they ready them. genuine recipes — from fig fed red meat and salt fish balls in wine sauce to pumpkin Alexander kind, nut custard turnovers, and rose pie. forty nine illustrations.
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The cherries must be stoned and the grapes cut in half and pitted. Put all the fruit in a bowl. Add the juice of the oranges and lemon and the sugar. Cover with cling film and refrigerate for at least 4 hours, Before serving mix again, taste and check the sugar.
For special occasions they add a glass of spumante — the Italian champagne. 2 dessert apples / pear 2 bananas lb/500 g assorted fruit such as peaches, grapes, apricots, cherries, melons, plums 4 large oranges, juice only I lemon, juice only sugar to taste, about 3 oz/90 g/6 tbsp (serves 6) Peel the apples, pears and bananas and cut into small pieces. Wash, peel if necessary and stone all the other fruits and cut into suitable pieces. The cherries must be stoned and the grapes cut in half and pitted.
Put all the fruit in a bowl. Add the juice of the oranges and lemon and the sugar. Cover with cling film and refrigerate for at least 4 hours, Before serving mix again, taste and check the sugar.
A Little Italian Cook Book by Anna Del Conte