Eataly: Contemporary Italian Cooking
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With fresh and delicious recipes, clear instructions, helpful tips, and an acclaimed 40-page visual glossary and produce guide, this book will help you eat like Italians do today. Pesto trapanese sauce – b usiate pasta, sundried tomatoes, Datterino tomatoes, toasted almonds, and basil. In Tomatoes, Miriam Rubin gives this staple of southern gardens the passionate portrait it deserves, exploring the tomato's rich history in southern culture and inspiring home cooks to fully enjoy these summer fruits in all their glorious variety. There are invaluable and informative lists of different varieties of rice, cereals, cheeses and dried beans.
Learn about the age-old process at the mozzarella lab, enjoy the same fresh cheese in our restaurants and grab some to take home with you - the full Eataly experience. Bringing to life a menu filled with simple, seasonal flavours that pairs perfectly with botanical cocktails .Take a trip through our market where you’ll find regional ingredients and an amazing variety of more than 6000 Italian and local products perfect for you to take home. In addition, the book is packed with simple ideas for what to do with staples, from olive oil to mozzarella.
And recipes like the saffron tagliolini and the chocolate yoghurt mousse are the kind that seduce you, hook you and keep you coming back to this 500-plus-page tome for more. The secrets to Italian cooking, straight from the source--the wildly popular food emporium that is founded in Italy. From the founders of Eataly food market comes a new cookbook filled with over 100 recipes on how to cook fresh, healthy, contemporary Italian food. With vegan alternatives, all our dishes pair perfectly with a refreshing glass of Aperol, of course. Between the recipes are short information articles about the types of ingredients used, which were interesting, but I found distracting.Watch them at work and pick up a selection of pasticcini , or small pastries to bring home and share with the family! We offer the best selection of La Granda, an association of breeders from Italy, promoting a native breed marked with the Slow Food presidium. Cook the pasta in a large pan of boiling lightly salted water (the cheese is already quite salty) according to the package directions until al dente, then drain well.
Learn how to create traditional Italian recipes, with a detailed step by step process whilst enjoying a glass of Italian wine.The best modern Italian recipes from the largest and most prestigious Italian marketplace in the world This beautiful cookbook, created in collaboration with Eataly, one of the greatest Italian food brands, features 300 landmark recipes highlighting the best of contemporary Italian home cooking. The New York Times described it as “part European open market, part New Age food court, and part New Age learning center.