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Classical and Contemporary Italian Cooking for Professionals
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Classical and Contemporary Italian Cooking for Professionals
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by Bruno H. Ellmer
Sales Rank : 854170
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Paperback: 640 pages
Publisher: Wiley October 1, 1989
Language: English
ISBN-10: 0471288616
ISBN-13: 978-0471288619
Product Dimensions:
11.3 x 8.2 x 1.5 inches
Shipping Weight: 3.1 pounds
Product Description
Hundreds of detailed recipes enable both the beginner and the experienced cook to prepare the Italian feast of their dreams. Step-by-step instructions cover a wide range of Italian delights, from regional specialties to showpiece entrees, from quick antipasti to elaborate dolci. Special attention is paid not only to preparation but to presentation, serving suggestion, and appropriate side dishes.
From the Inside Flap
Classical and Contemporary Italian Cooking for Professionals Bruno H. Ellmer, C.M.C. "Classical and Contemporary Italian Cooking for Professionals is a reflection of Bruno Ellmers profound knowledge of Italian cuisine.… I recommend this book to anyone who is interested in cooking, and everyone who is interested in the art and history of Italian cuisine." Henry Haller, White House Executive Chef (retired) Italians have enjoyed the sensual pleasure of good food since the infamous feasts of ancient Rome. Italian cuisine reflects their love of eating and cooking in both simple but hearty traditional dishes and in the light, fresh nuova cucina of todays innovative chefs. This sumptuous book is a comprehensive guide to this beloved cuisine, covering the spectrum of Italian cooking from regional specialties to showpiece entrées, from quick antipasti to elaborate dolci. Hundreds of detailed recipes enable both the beginner and the experienced cook to prepare the Italian feast of their dreams. Step-by-step instructions cover a wide range of Italian delights, including:- Hot and cold appetizers: Carpaccio with Caponatina; Steamed Mussels with Vegetable Sabayon
- Hot and cold soups: Beef Broth with Spinach Crêpes; Pasta and Bean Soup, Veneto Style
- Egg dishes: Poached Eggs with Shrimp Marinara Sauce; Seafood and Herb Omelet
- Pasta: Spinach, Tomato, Herb, Beet, and Pumpkin Pasta Doughs; Spinach Tagliolini with Gorgonzola Cream Sauce
- Rice, polenta, and gnocchi dishes: Risotto with Black Truffles; Small Spinach Gnocchi with Sun-dried Tomatoes
- Stocks and sauces: Garlic and Red-Pepper Sauce; Mustard Cream Sauce
- Fish and shellfish: Braised Eel in White Wine and Herbs; Batter-fried Squid with Warm Lobster Mayonnaise
- Meats: Sautéed Veal Chops in Mustard Cream Sauce with Wild Mushrooms; Beef Canapés with Walnut Cream Sauce
- Poultry: Chicken Breasts Stuffed with Prosciutto and Fontina with Tomato Sauce; Roast Duckling Stuffed with Chestnuts and Prunes
- Game: Venison Medallions in Orange Sauce with Cranberries; Rabbit Legs Braised in White Wine with Tomatoes and Mushrooms
- Vegetables: Broccoli Flan; Sautéed Beet Tops with Smoked Bacon; Stewed Peppers and Egg-plant; Potatoes with Tomatoes and Basil
- Salads: Mushroom and Spinach Salad with Olive Oil and Lemon; Asparagus with Spicy Tomato Dressing
- Hot and cold desserts: Sicilian Cassata; Poached Pears Filled with Mascarpone in Fruit Zabaglione; Polenta Fritters with Plum Compote
Special attention is paid not only to preparation but to presentation, serving suggestions, and appropriate side dishes. Dozens of beautiful color photographs illustrate this treasure trove of enticing recipes. Professionals chefs will applaud this book as a veritable encyclopedia of Italian cooking. Casual cooking buffs will welcome it as nothing less than a masters course in one of the worlds great cuisines.
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