How to Eataly: a guide to buying, cooking, and eating Italian food

Book Cover
Average Rating
Publisher:
Rizzoli,
Pub. Date:
2014.
Language:
English
Description
The secrets to Italian cooking, straight from the source--the wildly popular food emporium that is founded in Italy. "The more you know, the more you will enjoy" is the philosophy behind Eataly, and it is the idea behind this essential compendium of Italian cooking. Here, Eataly's team of experts, including Mario Batali and Lidia Bastianich, covers everything you need to know about Italian food, starting from the ground up. Learn how to assemble an antipasto platter, how to eat breakfast like an Italian, and how to use pantry flavor boosters like capers and anchovies. The first secret to the best cooking, of course, is the best-quality ingredients. How to Eataly tells you what to look for in the market, then offers one hundred recipes for contemporary classics such as Acorn Squash with Lentils, Vesuvio Pasta with Sausage, and Panna Cotta with Streusel. In addition, the book is packed with simple ideas for what to do with staples, from olive oil to mozzarella. Whether you are cooking from scratch or using some store-bought components, How to Eataly empowers you to create delicious meals by fostering a total understanding of Italian cooking.
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ISBN:
9780847843350
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Grouped Work ID 081ec8c7-6533-ec5b-5325-8a73b26ed1a7
Grouping Title how to eataly a guide to buying cooking and eating italian food
Grouping Author danford natalie
Grouping Category book
Last Grouping Update 2019-08-19 00:40:45AM
Last Indexed 2019-08-21 02:14:25AM

Solr Details

accelerated_reader_interest_level
accelerated_reader_point_value 0
accelerated_reader_reading_level 0
auth_author2 Sapienza, Francesco.
author Danford, Natalie.
author2-role Sapienza, Francesco.
author_display Danford, Natalie
available_at_rubysisson Ruby Sisson Library
detailed_location_rubysisson Ruby Sisson Library - Nonfiction
display_description "How to Eataly tells you the signs of quality to look for in the market as well as the differences among the varieties of Italian foodstuffs. Then it offers one hundred recipes for contemporary classics and valuable bits of information that enable you to cook (and eat) as an Italian.
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id 081ec8c7-6533-ec5b-5325-8a73b26ed1a7
isbn 9780847843350
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last_indexed 2019-08-21T08:14:25.261Z
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literary_form Non Fiction
literary_form_full Non Fiction
local_callnumber_rubysisson 641.5945 DAN, N
owning_library_rubysisson Ruby Sisson Library
owning_location_rubysisson Ruby Sisson Library
primary_isbn 9780847843350
publishDate 2014
record_details
Bib IdFormatFormat CategoryEditionLanguagePublisherPublication DatePhysical Description
ils:2509 Book Books English Rizzoli, 2014. 304 pages : illustrations (chiefly color) : 29 cm.
recordtype grouped_work
scoping_details_rubysisson
Bib IdItem IdGrouped StatusStatusLocally OwnedAvailableHoldableBookableIn Library Use OnlyLibrary OwnedHoldable PTypesBookable PTypesLocal Url
ils:2509 5635 On Shelf On Shelf false true true false false true
subject_facet Cookbooks
Cooking, Italian
title_display How to Eataly : a guide to buying, cooking, and eating Italian food
title_full How to Eataly : a guide to buying, cooking, and eating Italian food / written by Natalie Danford ; photographs by Francesco Sapienza ; introduction by Oscar Farinetti, founder ; forewords by Joe Bastianich, Lidia Bastianich, Mario Batali, and Adam & Alex Saper
title_short How to Eataly :
title_sub a guide to buying, cooking, and eating Italian food
topic_facet Cooking, Italian