Cucina Di Calabria: Treasured Recipes and Family Traditions from Southern Italy
Author: Mary Amabile Palmer
The recipes are interwoven with anecdotes about Calabrian culture and history (as multi-layered as one of the region's signature dishes, Sagne Chjine, a special lasagna), traditions, festivals, and folklore, and of course, the primary role that food plays in all aspects of Italian life.
From the best-kept secrets of her mother's kitchen to Calabrain family, friends, and local chefs, first-generation Italian American Mary Amabile Palmer has collected the best the region has to offer, thus preserving the past for generations of future cooks.
New interesting book: Macroeconomic Essentials 2nd Edition or From Walt to Woodstock
Tasting Club: Gathering Together to Share and Savor Your Favorites Tastes
Author: Dina Cheney
A complete guide to planning and hosting tasting parties, this book will appeal to everyone who is too busy to throw a dinner party but who loves to entertain, and foodie sophisticates searching for that best olive oil, wine, cheese, or other food and beverage
Tasting combines the growing trend for food appreciation with the popular book-group phenomenon Introduces the 4 W's of tasting: what, where, when and why, for developing a sensitive and sophisticated palate.
Offers 10 different tastings, each focusing on a different food or drink, such as cheese, extra virgin olive oil and chocolate. Each gives practical advice for savouring food in a structured way to understand your palate
A full guide for hosting easy-to-organise tasting sessions with friends, with 'cheat sheets' and taste cards Tastings are suitable for large events, one-on-one romantic occasions or independent tasting
Publishers Weekly
Gourmands and novices alike can cultivate their palates with this DIY guide to themed tasting parties. Seizing on a growing home entertaining trend, culinary educator Cheney offers 10 different plans for tasting, including the most popular items like wine, chocolate and cheese, to more obscure tasting subjects like honey, tea, balsamic vinegar and apples. In the Basics chapter, Cheney explains how to structure your party using the book and photocopied "tasting grids" that can be distributed to each guest for exploring and recording the experience. She recommends choosing six different variations for a tasting and explains how to set up a table to accommodate the foods as well as palate cleansers and complementary accompaniments. Each of the following chapters is devoted to a single subject, with important background information, such as how and where olive oil is made and how the product is graded in different countries. For every tasting, Cheney has included a menu and recipes for sophisticated, appropriate pairings (wines, radishes and a wild mushroom quiche for an evening French cheese tasting; antipasto platter, vin santo, red grapes and biscotti for a global extra virgin olive oil tasting). Throughout, Cheney proves to be an excellent guide, making her urbane subject matter accessible and her parties both fun and informative. (Sept.) Copyright 2006 Reed Business Information.
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