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| biba's northern italian cooking: From Biba's Italian Kitchen Biba Caggiano, 1995-07-10 From Biba Caggiano Come all the rich, flavorful recipes and The warm good fun of her sensationally popular cooking show, Biba's Italian Kitchen, which has been called the most delightful cooking show on the air. Following a childhood spent in Bologna, and an adulthood in the bosom of an Italian family in New York, Biba Caggiano found herself in Sacramento, California, in 1968, unable to find the food that was familiar to her palate--and essential to her heritage. Working from memory, Biba recalled her roots and recreated authentic Italian flavor in this most American of cities, and quickly became a local legend for her cooking classes and, ultimately for her famously delicious restaurant, Biba. Biba's fantastic, simple dishes represent what the Italians call la buona cucina casalinga--more commonly known as good home cooking--and are now available to all in From Biba's Italian Kitchen. Biba's foolproof method relies on the senses, not on the repetition of rigid recipes. Do the tomatoes at the market look particularly fresh? Then it's time to whip up a quick puttanesca sauce to top practically any pasta or meat dish. Are the porcini mushrooms especially eye-catching today? A tangy and woodsy sauce of porcini and tomatoes for. delicate spinach-ricotta gnocchi is just minutes away. Did a batch of walnuts just arrive from your aunt out West? Walnut pesto is the only proper reply. Biba trusts her (and your)impulses, and encourages a casual but committed approach to food, two hallmarks of la dolce vita, the sweet life that From Biba's Italian Kitchen promotes on every page. Biba starts with a staple of Italian cooking: the elegant, integral antipasti. Simple or sophisticated antipasti show the instruments of the Italian symphony tuning up before the first act. Gorgeous red bell peppers nestle with hunks of Italian bread and are topped by verdant parsley to make luscious bruschetta, plump little artichokes nuzzle with sun-dried tomatoes for sun-drenched carciofini all'olio; and fresh eggs with earthy potatoes and onions blend to create rustic fritatta di patate e cipolle. The harmony continues into the main dishes, a cavalcade of pasta, meat, and fish dishes that catch attention without disrupting a schedule. Prepare in haste and enjoy in leisure such delicacies as seafood cannelloni, delectably bitter pasta with broccoli rabe, succulent osso buco, veal shank with tomatoes and peas, or classic tagliatelle with sweet prosciutto and fresh tomatoes. A chapter on vegetable side dishes (whether grilled, sautéed, baked, stuffed, roasted, braised, or steamed) shows how primizie--the first, freshest produce of the season--bring the vegetable garden to the urban table. Complete sections on pizza (of course!),risotti, the light yet hearty dishes, made from Italian arborio rice, and polenta, the scrumptious cornmeal preparation that is the perfect foil to vegetable and meat alike, round out Biba's memorable tavola calda. And dessert!Italian desserts! Juicy fig and jam tart, sinful mascarpone-zabaglione mousse, juicy strawberries in red wine, and apple and amaretti cake serve as an elegant, graceful cadenza to the mellifluous meals in From Biba's Italian Kitchen.Striking every grace note, Biba conducts her culinary symphony, Biba conducts her culinary symphony with verve, and makes a maestro of every cook. |
| biba's northern italian cooking: Biba's Taste of Italy Biba Caggiano, 2001-03-20 There has not been one single day since I have left Bologna in 1960 that I have not yearned for and lusted after the food of Emilia-Romagna. That food is part of my heritage and culture. After twenty-five years of cooking professionally, I can truly say that the food of my region has been a constant source of inspiration in all I have done. Join author, cooking show host, and restaurateur Biba Caggiano on her journey back to her beloved region in Biba's Taste of Italy.Located in one of Italy's most prosperous northern regions, Emilia-Romagna has given the world a cuisine that is a luscious as it is refined: succulent seafood dishes from the Adriatic waters; hearty, long-simmered ragÙs; and rich pasta shaped into tortellini, anolini, and lasagna. With Biba, dicover the place that's home to so much of what we've come to love in Italian food: prosciutto di Parma, Modena's aged balsamic vinegar, mortadella, and perhaps the world's greatest cheese, Parmigiano-Reggiano. Featuring more than 250 recipes, from antipasti to desserts, Biba introduces the vibrant food of her childhood: homestyle dishes and authentic recipes from humble trattorie and family-run restaurants. You'll learn how to make Tagliatelle with Bolognese RagÙ; Eggplant Parmigiano that combines the salty-sweet flavors of Parma ham and Bolognese sausage; earthy, bread-thickened soups; Potato and Ricotta Gnocchi; and irresistible seafood risotto. Of course, the symbol Emilia-Romagna cooking -- stuffed pasta -- is here in all its glory with recipes for Ricotta and Goat Cheese Tortellini, Butternut Squash Tortellini, and Anolini in Broth, and so many more. From the region's coastal towns and villages, Biba shares the simply prepared seafood dishes of the local trattoric -- Clams with Garlic and Cile Pepper and Baked Halibut with Potatoes, plus the simple tastes of grilling shellfish with olive oil, lemon juice, and herbs. In the same rustic spirit, you will also find Roasted Stuffed Breast of Veal, Braised Veal Shanks, and succulent Breaded Lamb Chops. Biba's frequent family visits to Bologna evoke childhood memories of growing up in this food-lover's paradise, and reaffirms that the kitchen remains the heart and soul of Italian homes. Bib's Taste of Italy is more than a collection of recipes. It is also a travel guide with all the names and addresses of her favorite trattorie and restaurants where her favorite dishes can be found. Join Biba as she returns to Emilia-Romagna in Biba's Taste of Italy. It's a trip you will take again and again in your own kitchen. |
| biba's northern italian cooking: Biba's Northern Italian Cooking Biba Caggiano, 2002 New recipes and a new format breathe new life into this Italian classic from the renowned restaurateur. Includes more than 200 recipes from Northern Italy, the center of great cooking. |
| biba's northern italian cooking: Trattoria Cooking Biba Caggiano, 1992-12-14 Advance Praise for Trattoria Cooking Who wouldn't love doing Biba's research, tracking down the simple, down-to-earth, tasty food that makes Italy such an irresistible destination? For everyone who wishes to know how it is done (and where to go in Italy to find it), she's written a cookbook full of delicious-sounding recipes from the trattorias where real regional cooking goes on. Her recipes are straightforward and easy to follow, and I particularly like all the good tips she gives, like little asides to good friends in the kitchen. --Carol Field, author of The Italian Baker My friend Biba has done it again with her new book in which she brings the trattoria scene to vivid life. --Giuliano Bugialli If you are an insatiable cookbook collector, as I have been for the past thirty-odd years, you may feel that the last word has been written about all categories of food. I felt that way until I browsed through Biba Caggiano's Trattoria Cooking and was positively impressed that she does have a great deal of admirable things to add to the subject of Italian cookery. Her book is marvelously inspired and original and it would be an asset to anyone's library. --Craig Claiborne Biba Caggiano's Trattoria Cooking brings out the Italian in all of us. Her simplicity of method and use of fresh wholesome ingredients make every recipe exciting. Trattoria Cooking has Old World quality and authenticity, making every dish a winner. --Bradley M. Ogden |
| biba's northern italian cooking: Biba's Italy Biba Caggiano, 2006-01-01 The best-selling author of Trattoria Cooking and From Biba's Italian Kitchen introduces some of her favorite dishes from the great cities of Italy, with recipes for Rome's Veal Scallopine with Prosciutto, Sage, and Wine; Florence's T-Bone alla Fiorentina and Ribollita soup; and Shellfish stew from Venice. |
| biba's northern italian cooking: The Classic Food of Northern Italy Anna Del Conte, 2004 This definitive cookbook celebrates the cooking of northern Italy, both rustic and sophisticated, ancient and modern. It contains over 150 recipes, many of which may be unfamiliar to British readers, although they are traditional dishes. |
| biba's northern italian cooking: Biba's Northern Italian Cooking Biba Caggiano, 2002-01-08 Even if your mama wasn't born in Italy, you know how authentic Italian food is supposed to taste -- fresh, flavorful, rich and bursting with that special ingredient: love. Italian-born Biba Caggiano takes you under her wing with over 200 recipes from Northern Italy in Biba's Northern Italian Cooking. Simple-to-master recipes will have you making tortellini from scratch, authentic pasta sauces, savory meat dishes and luscious desserts in no time. Soon you'll be cooking as if you had grown up in a Northern Italian home. Your kitchen will be filled with the aromas of homemade Minestrone, Tagliatelle Bolognese Style, Shellfish Risotto, Bruschetta with Fresh Tomatoes and Basil and Roasted Leg of Lamb with Garlic and Rosemary, just as if you had learned to make them all at the side of a real Italian mama. Everything from simple dishes for a family meal to more elaborate recipes for special occasions are here in this new edition of a classic that has sold more than 400,000 copies. |
| biba's northern italian cooking: Spaghetti Sauces Biba Caggiano, 2011 Eighty authentic Italian recipes are sure to indulge everyone at the table with palate-pleasing flavors. Twirl your fork into a plate of spaghetti topped with Pecorino Romano, Black Pepper, and Crisp Garlic; Mediterranean Pesto with Tomatoes; Prawns with Broccoli Florets and Paprika; Tomato Sauce with Goat Cheese and Basil; or Roasted Vegetables with Balsamic Vinegar. Biba Caggiano is an award-winning author of eight cookbooks and the chef/owner of BIBA Restaurant. Her restaurant is the recipient of many awards and recognition from Food Network Canada, Wine Spectator, Conde Nast Traveler, Gourmet Magazine, and Taste of Italia. She lives in Sacramento, California. |
| biba's northern italian cooking: Lidia's Italy Lidia Matticchio Bastianich, Tanya Bastianich Manuali, 2010-08-18 Featuring 140 mouthwatering new recipes, a gastronomic journey of the Italian regions that have inspired and informed Lidia Bastianich's legendary cooking. For the home cook and the armchair traveler alike, Lidia's Italy offers a short introduction to ten regions of Italy—from Piemonte to Puglia—with commentary on nearby cultural treasures by Lidia's daughter Tanya, an art historian. · In Istria, now part of Croatia, where Lidia grew up, she forages again for wild asparagus, using it in a delicious soup and a frittata; Sauerkraut with Pork and Roast Goose with Mlinzi reflect the region’s Middle European influences; and buzara, an old mariner’s stew, draws on fish from the nearby sea. · From Trieste, Lidia gives seafood from the Adriatic, Viennese-style breaded veal cutlets and Beef Goulash, and Sacher Torte and Apple Strudel. · From Friuli, where cows graze on the rich tableland, comes Montasio cheese to make fricos; the corn fields yield polenta for Velvety Cornmeal-Spinach Soup. · In Padova and Treviso rice reigns supreme, and Lidia discovers hearty soups and risottos that highlight local flavors. · In Piemonte, the robust Barolo wine distinguishes a fork-tender stufato of beef; local white truffles with scrambled eggs is “heaven on a plate”; and a bagna cauda serves as a dip for local vegetables, including prized cardoons. · In Maremma, where hunting and foraging are a way of life, earthy foods are mainstays, such as slow-cooked rabbit sauce for pasta or gnocchi and boar tenderloin with prune-apple Sauce, with Galloping Figs for dessert. · In Rome Lidia revels in the fresh artichokes and fennel she finds in the Campo dei Fiori and brings back nine different ways of preparing them. · In Naples she gathers unusual seafood recipes and a special way of making limoncello-soaked cakes. · From Sicily’s Palermo she brings back panelle, the delicious fried chickpea snack; a caponata of stewed summer vegetables; and the elegant Cannoli Napoleon. · In Puglia, at Italy’s heel, where durum wheat grows at its best, she makes some of the region’s glorious pasta dishes and re-creates a splendid focaccia from Altamura. There’s something for everyone in this rich and satisfying book that will open up new horizons even to the most seasoned lover of Italy. |
| biba's northern italian cooking: Italy Al Dente Biba Caggiano, 1998-02-18 Pasta, polenta, gnocchi, risotto, soup--these are the heart and soul of Italian cooking. Simple, hearty, and filling, these dishes can satisfy any craving, any time. Do you like pasta? Biba gives you pasta--three chapters of pasta, eighty-seven recipes in all. Prefer your pasta stuffed? How about Eggplant-Goat Cheese Tortelli with Fresh Tomatoes and Black Olives or Spinach Cannelloni with Duck and Wild Mushroom Stuffing? Want to try a new spin on lasagne? Lasagne with Walnut Pesto and Ricotta might be just the thing. If you like to keep it simple, Biba can feed your hunger with inspired but quick-to-the-table recipes like Spaghetti with Hot Anchovy Sauce or Pasta with Spicy Broccoli. Polenta and gnocchi are the quintessential Italian comfort foods and Biba's hearty recipes serve up satisfaction and surprising variety--Potato Gnocchi with Osso Buco Sauce; Saffron Gnocchi with Mushrooms, Prosciutto, Asparagus, and Cream Sauce; Polenta with Fontina, Butter, and Sage; and Soft Polenta with Pancetta, Garlic, and Hot Pepper, to name only a few. Risotto and soup--what better choices can one have on a cold, wet evening? Whatever you're in the mood for--or have on hand--there's a risotto to fit the bill. Savor Risotto of the Fisherman; Risotto with Roasted Butternut Squash; Risotto with Three Cheeses; or Risotto with Sausage, Beans, and Red Wine. And soup lovers will delight in what Biba has to offer--from thick vegetable minestre like Tuscan Chick-pea and Pasta Soup and Artichoke, Leek, and Rice Soup to lighter fare like Angel Hair in Broth. Italy at Dente keeps the flavors direct and the recipes simple. If you like Italian, this is a cookbook for the kitchen counter. Italy al Dente is Italian food that is just right. There singular recipes are perfectly on target -- precisely the food we want to eat every day, day after day: the simply perfect pasta, flavor-filled gnocchi, hearty soups, steaming risottos, and comforting polenta -- the tastes we crave when we think Italian. Legions of Biba admirers -- who have brought hundreds of thousands of copies of her cookbooks -- know that no one hits this high note quite as well as she does. Recipe after recipe, each is a peak moment, with dishes like Simmer Spaghetti with Uncooked Tomato Sauce Squash-Eggplant Tortellini with Butter and Sage, Ricotta Gnocchi with Walnuts and Gorgonzola, Barley and Porcini Mushroom Soup, Soft Polenta with Bolognese Meat Sauce, and Risotto with Roasted Butternut Squash. This is simple cooking at its best. |
| biba's northern italian cooking: Rustico Micol Negrin, 2002 Americans have fallen in love with Italian regional food, from the casual fare of Tuscan trattorias to the more refined creations of high-end Piedmontese restaurants, from Sicily’s wonderful desserts to Emilia-Romagna’s superb cheeses and cured meats. Rustico is the first American book to explore the remarkable breadth of these richly varied cuisines, devoting equal attention to each of Italy’s twenty regions. This includes thorough treatment of such places as Val d’Aosta, high in the Alps, whose fare is an intriguing mix of northern Italian, French, and Swiss influences: truffled fondue or grappa-spiked venison stew will transport you to the slopes of Monte Bianco. Or Trentino–Alto Adige, with the southernmost German-speaking towns in Europe, for goulasch and spaetzle. Or the scorched southern regions like Basilicata, known for their spicy dishes; the Veneto, with the aromatic foods that are a legacy of Venice’s reign as the spice capital; or Sardinia, with its Spanish-inflected cuisine. For each of the twenty regions, Micol Negrin provides ten authentic, truly representative recipes, with a special focus on original, rustic dishes, encompassing the entire meal—antipasti to dolci. Each chapter is introduced by an overview of the region, its culinary influences, food staples, and important recipes; each includes information on specialty products like cheeses and wines; and each explores the traditions, preparations, and life of the region, not only through recipes but through anecdote, history, and captivating photos. Each chapter, in fact, is a book unto itself; and the sum total is the last Italian cookbook you’ll ever need. |
| biba's northern italian cooking: Northern Italian Cooking Biba Caggiano, 1992-09 Filled with delectable, authentic recipes and menu suggestions highlighted by full-color photographs, Caggiano's book of cooking secrets will enable cooks to master her recipes with ease. From appetizers and soups to main dishes and distinctive desserts, the rich Northern Italian cuisine can fill any cook's home. 100 full-color photos. |
| biba's northern italian cooking: A Ligurian Kitchen Laura Giannatempo, 2006 Liguria on the Italian Riviera is home to some of Italy's finest cooking. The Ligurian kitchen is famous for fish, fresh produce and herbs. Tales of loveable uncles and a lyrical account of making pasta in the midst of a storm tantalise just as much as the sumptuous recipe on offer in this book. In these 100 recipes, the specialities of artisan bread bakers and those of the region's 'cucina povera' combine to create a zestful collection that exemplifies 'that extraordinary marriage of land and sea that is Ligurian cuisine'. |
| biba's northern italian cooking: Adventures of an Italian Food Lover Faith Heller Willinger, 2007 Faith Willinger has spent three decades exploring Italy, traveling from the Alps to Sicily to visit its artistic and architectural wonders and track down the best restaurants, regional cooks, winemakers, and food markets. Along the way, she’s made many friends, eaten lots of tasty meals, and collected a wealth of authentic Italian recipes. Now, inAdventures of an Italian Food Lover, she pays tribute to her friends and to the food and wine she’s enjoyed in their company. If you plan to visit Italy, you can use this book as a guide to finding some of Willinger’s favorite places, from tiny shops stocked with foods available nowhere else in the world, to outdoor markets overflowing with an incredible variety of fish, cheese, fruit, and vegetables, to great restaurants in big cities and small villages. If you can’t travel to Italy as soon as you’d like to, Willinger’s recipes from real Italian kitchens, her warm, engaging profiles of the cooks who perfected them, and her sister’s charming watercolors of Italian friends and scenery beautifully evoke the essence of this enchanting country. The recipes all start with great ingredients—extra virgin olive oil, Parmigiano-Reggiano cheese, heirloom wheat pasta, salt-packed capers, and other Italian pantry favorites—and use the freshest meat, fish, and seasonal produce. Willinger’s friend and neighbor in Florence shares her recipe for the delicious home-style Turnips and Their Greens with Garlic and Chili Pepper; the chef-owner of a bustling Neapolitan trattoria combines the freshest ingredients from the sea and the field in his Pasta with Mussels and Zucchini Flowers; and a Milanese marketing consultant who inherited his family’s vineyard in Le Marche and started an enological revolution in the region provides the recipe for the rustic Polenta with Tomato Sauce and Sausage Ragù he often serves to guests in the elegant formal dining room of his art deco villa. Part cookbook, part travelogue,Adventures of an Italian Food Loveris an insider’s guide that will bring the best of Italy into your home and into your heart. |
| biba's northern italian cooking: The Nourished Kitchen Jennifer McGruther, 2014-04-15 A cookbook from the author of the popular website Nourished Kitchen, featuring over 160 recipes based on the traditional foods philosophy of eating, which emphasizes whole grains, dairy, red meat, organ meats, and fermented foods. The traditional foods movement is a fad-free approach to cooking and eating that emphasizes nutrient-dense, real food, and values quality, environment, and community over the convenience of processed, additive-laden products that are the norm on grocery store shelves. Based on the research of Weston A. Price, who studied the diets of indigenous peoples to understand the relationship between nutrition and health, a traditional foods diet avoids processed ingredients, but allows meat, animal fat, and grains. It embraces cultured dairy, such as kefir and yogurt, that contain beneficial bacteria; fermented foods, such as sauerkraut and kombucha, that are rich in probiotics; and organ meats that are packed with vitamins and minerals. It also celebrates locally grown foods. By choosing ingredients from nearby sources, you create a stronger connection to your food, and have a better understanding what you’re eating and how it was produced. In The Nourished Kitchen, Jennifer McGruther guides you through her traditional foods kitchen and offers more than 160 recipes inspired by the seasons, land, and waters around her. In the morning, fuel up with Eggs Poached in Fiery Tomato Sauce. On a hot summer day, Cucumber Salad with Dill and Kefir is a cooling side dish, and on a chilly fall evening, Barley in Broth with Bacon and Kale offers comfort and warmth. Old-Fashioned Meat Loaf with Gravy makes a hearty family meal, while Chicken in Riesling with Peas can be the centerpiece of an elegant supper. Satisfy your sweet tooth with Maple-Roasted Pears, and quench your thirst with naturally fermented Vanilla Mint Soda. With the benefit of Jennifer’s experience, you can craft a loaf of Whole Wheat and Spelt Sourdough Bread and stock your kitchen with Spiced Sour Pickles with Garlic. The Nourished Kitchen not only teaches how to prepare wholesome, nourishing foods, but also encourages a mindful approach cooking and a celebration of old-world culinary traditions that have sustained healthy people for millennia. Whether you’re already a practitioner of the traditional foods lifestyle or simply trying to incorporate more natural, highly nutritious foods into your routine, you will find plenty to savor in The Nourished Kitchen. |
| biba's northern italian cooking: Modern Italian Cooking Biba Caggiano, 1991-12 Biba Caggiano has perfected the art of modern Italian cooking without sacrificing any of the sensuous pleasures associated with Italian cuisine. These 200 recipes, presented in simple, step-by-step instructions, feature fresh ingredients and lighter sauces. Includes a section on pastas that can be prepared in 20 minutes or less. Line drawings throughout. |
| biba's northern italian cooking: Beyond the Pasta Mark Leslie, 2010 Several years ago, on a break between theatrical gigs in Alabama, Mark traveled to Italy and fell in love with the people, food and culture. Armed with just enough courage, minimal Italian language skills, and a certain proficiency in the kitchen, he enrolled in a full-immersion cooking and language program. He would travel to Viterbo, Italy and live with an Italian family. His teachers were beyond his wildest dreams-he learned to cook from the grandmother, or Nonna, of the family, who prepared every meal in a bustling, busy household, as women in her family have done for generations. Her daughter, Alessandra, taught him the language with patience and precision. Besides culinary secrets and prepositions, they opened their lives to him, and made him a real part of their extensive family. Though the book contains authentic, delicious family recipes Nonna shared with Mark, Beyond the Pasta delves into food memoir subject matter not found in a typical cookbook. It was the day-to-day shopping with Nonna, exploring the countryside and le gelaterie, where he truly developed his language skills, and a new, more joyful and uniquely Italian way of looking at the world. |
| biba's northern italian cooking: London’s Urban Landscape Christopher Tilley, 2019-05-07 London’s Urban Landscape is the first major study of a global city to adopt a materialist perspective and stress the significance of place and the built environment to the urban landscape. Edited by Christopher Tilley, the volume is inspired by phenomenological thinking and presents fine-grained ethnographies of the practices of everyday life in London. In doing so, it charts a unique perspective on the city that integrates ethnographies of daily life with an analysis of material culture. The first part of the volume considers the residential sphere of urban life, discussing in detailed case studies ordinary residential streets, housing estates, suburbia and London’s mobile ‘linear village’ of houseboats. The second part analyses the public sphere, including ethnographies of markets, a park, the social rhythms of a taxi rank, and graffiti and street art. London’s Urban Landscape returns us to the everyday lives of people and the manner in which they understand their lives. The deeply sensuous character of the embodied experience of the city is invoked in the thick descriptions of entangled relationships between people and places, and the paths of movement between them. What stories do door bells and house facades tell us about contemporary life in a Victorian terrace? How do antiques acquire value and significance in a market? How does living in a concrete megastructure relate to the lives of the people who dwell there? These and a host of other questions are addressed in this fascinating book that will appeal widely to all readers interested in London or contemporary urban life. |
| biba's northern italian cooking: The North End Union Italian Cookbook Marguerite DiMino Buonopane, 1987 |
| biba's northern italian cooking: Engineering Eden Jordan Fisher Smith, 2016-06-07 The fascinating story of a trial that opened a window onto the century-long battle to control nature in the national parks. When twenty-five-year-old Harry Walker was killed by a bear in Yellowstone Park in 1972, the civil trial prompted by his death became a proxy for bigger questions about American wilderness management that had been boiling for a century. At immediate issue was whether the Park Service should have done more to keep bears away from humans, but what was revealed as the trial unfolded was just how fruitless our efforts to regulate nature in the parks had always been. The proceedings drew to the witness stand some of the most important figures in twentieth century wilderness management, including the eminent zoologist A. Starker Leopold, who had produced a landmark conservationist document in the 1950s, and all-American twin researchers John and Frank Craighead, who ran groundbreaking bear studies at Yellowstone. Their testimony would help decide whether the government owed the Walker family restitution for Harry's death, but it would also illuminate decades of patchwork efforts to preserve an idea of nature that had never existed in the first place. In this remarkable excavation of American environmental history, nature writer and former park ranger Jordan Fisher Smith uses Harry Walker's story to tell the larger narrative of the futile, sometimes fatal, attempts to remake wilderness in the name of preserving it. Tracing a course from the founding of the national parks through the tangled twentieth-century growth of the conservationist movement, Smith gives the lie to the portrayal of national parks as Edenic wonderlands unspoiled until the arrival of Europeans, and shows how virtually every attempt to manage nature in the parks has only created cascading effects that require even more management. Moving across time and between Yellowstone, Yosemite, and Glacier national parks, Engineering Eden shows how efforts at wilderness management have always been undone by one fundamental problem--that the idea of what is wild dissolves as soon as we begin to examine it, leaving us with little framework to say what wilderness should look like and which human interventions are acceptable in trying to preserve it. In the tradition of John McPhee's The Control of Nature and Alan Burdick's Out of Eden, Jordan Fisher Smith has produced a powerful work of popular science and environmental history, grappling with critical issues that we have even now yet to resolve. |
| biba's northern italian cooking: Human Cities Barbara Goličnik Marušić, Matej Nikšič, Lise Coirier, 2010 'Human Cities: Celebrating Public Space' combines theoretical, practical and artistic approaches related to public space. |
| biba's northern italian cooking: Methodology and African Prehistory Jacqueline Ki-Zerbo, Unesco. International Scientific Committee for the Drafting of a General History of Africa, 1981 The result of years of work by scholars from all over the world, The UNESCO General History of Africa reflects how the different peoples of Africa view their civilizations and shows the historical relationships between the various parts of the continent. Historical connections with other continents demonstrate Africa's contribution to the development of human civilization. Each volume is lavishly illustrated and contains a comprehensive bibliography. |
| biba's northern italian cooking: Our Italian Surnames Joseph Guerin Fucilla, 1987 Given by Eugene Edge III. |
| biba's northern italian cooking: American Ghost Hannah Nordhaus, 2016-03-08 “A haunting story about the long reach of the past.”—Maureen Corrigan, NPR’S Fresh Air “In this intriguing book, [Nordhaus] shares her journey to discover who her immigrant ancestor really was—and what strange alchemy made the idea of her linger long after she was gone.” —People La Posada—“place of rest”—was once a grand Santa Fe mansion. It belonged to Abraham and Julia Staab, who emigrated from Germany in the mid-nineteenth century. After they died, the house became a hotel. And in the 1970s, the hotel acquired a resident ghost—a sad, dark-eyed woman in a long gown. Strange things began to happen there: vases moved, glasses flew, blankets were ripped from beds. Julia Staab died in 1896—but her ghost, they say, lives on. In American Ghost, Julia’s great-great-granddaughter, Hannah Nordhaus, traces her ancestor’s transfiguration from nineteenth-century Jewish bride to modern phantom. Family diaries, photographs, and newspaper clippings take her on a riveting journey through three hundred years of German history and the American immigrant experience. With the help of historians, genealogists, family members, and ghost hunters, she weaves a masterful, moving story of fin-de-siècle Europe and pioneer life, villains and visionaries, medicine and spiritualism, imagination and truth, exploring how lives become legends, and what those legends tell us about who we are. |
| biba's northern italian cooking: The Flavor Bible Andrew Dornenburg, Karen Page, 2008-09-16 Widely hailed as one of the most influential cookbooks of all time, this is the timeless classic guide to culinary creativity and flavor exploration, based on the wisdom of the world's most innovative chefs Eight years in the making, The Flavor Bible is a landmark book that has inspired the greatest creations of innovative cooks and chefs by serving as an indispensable guide to creativity and flavor affinities in today's kitchen. Cuisine is undergoing a startling historic transformation: With the advent of the global availability of ingredients, dishes are no longer based on geography but on flavor. This radical shift calls for a new approach to cooking -- as well as a new genre of cookbook that serves not to document classic dishes via recipes, but to inspire the creation of new ones based on imaginative and harmonious flavor combinations. The Flavor Bible is your guide to hundreds of ingredients along with the herbs, spices, and other seasonings that will allow you to coax the greatest possible flavor and pleasure from them. This astonishing reference distills the combined experience of dozens of America's most innovative culinarians, representing such celebrated and transformative restaurants as A Voce, Blue Hill, Café Atlántico, Chanterelle, Citronelle, Gramercy Tavern, the Herbfarm, Jardinière, Jean Georges, Le Bernardin, the Modern, and the Trellis. You'll learn to: explore the roles played by the four basic tastes -- salty, sour, bitter, and sweet -- and how to bring them into harmony; work more intuitively and effectively with ingredients by discovering which flavors have the strongest affinities for one another; brighten flavors through the use of acids -- from vinegars to citrus juices to herbs and spices such as Makrut lime and sumac; deepen or intensify flavors through layering specific ingredients and techniques; and balance the physical, emotional, mental, and spiritual aspects of cooking and serving an extraordinary meal. Seasoned with tips, anecdotes, and signature dishes from the country's most respected chefs and pastry chefs, The Flavor Bible is an essential book for every kitchen library. For more inspiration in the kitchen, look for The Vegetarian Flavor Bible andKitchen Creativity. |
| biba's northern italian cooking: Pantone: The Twentieth Century in Color Leatrice Eiseman, Keith Recker, 2011-10-19 Pantone, the worldwide color authority, invites you on a rich visual tour of 100 transformative years. From the Pale Gold (15-0927 TPX) and Almost Mauve (12-2103 TPX) of the 1900 Universal Exposition in Paris to the Rust (18-1248 TPX) and Midnight Navy (19-4110 TPX) of the countdown to the Millennium, the 20th century brimmed with color. Longtime Pantone collaborators and color gurus Leatrice Eiseman and Keith Recker identify more than 200 touchstone works of art, products, d cor, and fashion, and carefully match them with 80 different official PANTONE color palettes to reveal the trends, radical shifts, and resurgences of various hues. This vibrant volume takes the social temperature of our recent history with the panache that is uniquely Pantone. |
| biba's northern italian cooking: The Dolphin Way Shimi Kang, 2014-05-01 In this inspiring book, Harvard-trained child and adult psychiatrist and expert in human motivation Dr. Shimi Kang provides a guide to the art and science of inspiring children to develop their own internal drive and a lifelong love of learning. Drawing on the latest neuroscience and behavioral research, Dr. Kang shows why pushy “tiger parents” and permissive “jellyfish parents” actually hinder self-motivation. She proposes a powerful new parenting model: the intelligent, joyful, playful, highly social dolphin. Dolphin parents focus on maintaining balance in their children’s lives to gently yet authoritatively guide them toward lasting health, happiness, and success. As the medical director for Child and Youth Mental Health community programs in Vancouver, British Columbia, Dr. Kang has witnessed firsthand the consequences of parental pressure: anxiety disorders, high stress levels, suicides, and addictions. As the mother of three children and as the daughter of immigrant parents who struggled to give their children the “best” in life—Dr. Kang’s mother could not read and her father taught her math while they drove around in his taxicab—Dr. Kang argues that often the simplest “benefits” we give our children are the most valuable. By trusting our deepest intuitions about what is best for our kids, we will in turn allow them to develop key dolphin traits to enable them to thrive in an increasingly complex world: adaptability, community-mindedness, creativity, and critical thinking. Life is a journey through ever-changing waters, and dolphin parents know that the most valuable help we can give our children is to assist them in developing their own inner compass. Combining irrefutable science with unforgettable real-life stories, The Dolphin Way walks readers through Dr. Kang’s four-part method for cultivating self-motivation. The book makes a powerful case that we are not forced to choose between being permissive or controlling. The third option—the option that will prepare our kids for success in a future that will require adaptability—is the dolphin way. |
| biba's northern italian cooking: Downtime Nadine Levy Redzepi, 2017-10-26 'This is great family cooking: inviting, achievable and simply delicious.' Nigel Slater 'This book is full of ideas, enthusiasm, flavour - and heart.’ Nigella Lawson 'A wonderful collection of everyday home-cooked meals.' Jamie Oliver Bring love and deliciousness into your kitchen. Inspired by her own childhood and life-long love of food, Nadine Levy Redzepi has created a personal and inviting notebook of recipes that bring her family together around the kitchen table. Nadine talks you step-by-step through each recipe with warmth, encouragement and detailed instructions. Nadine ensures that home cooking always feels relaxed and enjoyable and your kitchen becomes the heart of your home, no matter your skill or confidence level. Downtime is the wonderful, simple food that Nadine and the Redzepi family share. |
| biba's northern italian cooking: The Human Body in Early Iron Age Central Europe Katharina Rebay-Salisbury, 2016 The 'archaeology of the body' has recently emerged as one of the most promising new fields in archaeology, using a fresh approach to look at archaeological data from a different angle and interpreting society in a new way. This volume tracks the changing individual and social identities of early Iron Age people through body-related practices and imagery. It investigates themes such as bodily ideals, sex and gender, age, personhood, hybridity, postures, gestures and object relations as building blocks of identity. Through a better understanding of individual identities, a deeper understanding of social relations and societies as a whole is achieved. |
| biba's northern italian cooking: The Tucci Cookbook Stanley Tucci, 2012-10-09 Presents more than two hundred authentic Italian recipes and shares authors' family stories. |
| biba's northern italian cooking: Come to Harm Catriona McPherson, 2020-09-01 This grisly, twisty psychological thriller from award-winning author Catriona McPherson will keep you guessing right until the last page. The weak are meat. The strong eat. For Keiko Nishisato, leaving Tokyo to study for her PhD in Scotland was supposed to be the adventure, but it's the sponsored accommodation that shows her just how far she is from home. Strange plumbing, strange food . . . and strangest of all, the remote location. The quiet little town of Painchton, far away from the bustling city life of Edinburgh, is not what she expected, and Keiko tries not to feel ungrateful. Still, she's never met friendlier people than the Painchton Traders, who welcome her as one of their own. Only the Pooles, the butchers downstairs, seem to want to keep their distance - widowed Mrs Poole unwelcoming, and her son Malcolm quiet and standoffish. Malcolm's charming brother Murray, drawn back to Painchton after his father's death, both attracts and unsettles her, promising to keep her safe. Safe from what? There's a darkness at the heart of Painchton, and Keiko grows determined to find out what it is. But the more she discovers, the less she believes, until she can't tell where her fears end and the real nightmares begin . . . |
| biba's northern italian cooking: Leo Buscaglia's Love Cookbook Leo F. Buscaglia, Biba Caggiano, 1994 Offers 115 simple, easy, and quick recipes along with suggestions for romantic meals for two, or loving meals for the whole family |
| biba's northern italian cooking: Drinking Against Death Louis D. Nebelsick, 2016-12-31 The nine interrelated chapters in this book aim to identify and describe the iconographies and trace fossils of ritual and religion in late prehistoric Europe - to infuse them with meaning, celebrate their complexity and integrate the ideas, which they evoke into the rich tapestry of historically transmitted ancient European and Mediterranean ideology, mythology and ritual. This book explores libation and feasting, engendered patterns of communication, ritual drama and iconographic creativity. Case studies range from 13th century BC Bavarian ostentatious graves, 9th century Scandinavian bog hoards, 8th century Austrian women's chambered tombs, 7th century Lusatian children's graves to 6th century BC Scythian kurgans from the Ukraine. A thick description of ancient European ideology emerges demonstrating that non-literate communities were developing surprisingly vibrant and sophisticated solutions to the problems posed by transcending death, revering the ancestors and communicating between earth and eternity. |
| biba's northern italian cooking: Brands S. Hart, J. Murphy, 1997-11-14 Branding is currently one of the most exciting subjects around; business people everywhere are waking up to the fact that brands are a huge source of value. But it is only by understanding the real value that brands bring to consumers that brand owners and manufacturers can truly learn to exploit that value. Brands no longer operate only in the traditional packaged goods markets; the techniques of good branding are just as vital in the business-to-business and utilities sectors, and are increasingly being applied even in non-commercial areas, from charities to football clubs. This comprehensive and authoritative book looks at branding from a wide range of perspectives: from the creation of a new brand, through the development of brand names and packaging designs, to advertising international brands. It explores the hot topics of brand valuation and brand licensing, as well as studying the increasingly important role of the corporate brand. This book is a must for anyone with an interest in brands. |
| biba's northern italian cooking: The Data Journalism Handbook Jonathan Gray, Lucy Chambers, Liliana Bounegru, 2012-07-12 When you combine the sheer scale and range of digital information now available with a journalist’s nose for news and her ability to tell a compelling story, a new world of possibility opens up. With The Data Journalism Handbook, you’ll explore the potential, limits, and applied uses of this new and fascinating field. This valuable handbook has attracted scores of contributors since the European Journalism Centre and the Open Knowledge Foundation launched the project at MozFest 2011. Through a collection of tips and techniques from leading journalists, professors, software developers, and data analysts, you’ll learn how data can be either the source of data journalism or a tool with which the story is told—or both. Examine the use of data journalism at the BBC, the Chicago Tribune, the Guardian, and other news organizations Explore in-depth case studies on elections, riots, school performance, and corruption Learn how to find data from the Web, through freedom of information laws, and by crowd sourcing Extract information from raw data with tips for working with numbers and statistics and using data visualization Deliver data through infographics, news apps, open data platforms, and download links |
| biba's northern italian cooking: Multi-disciplinary Approaches to Romany Studies Michael Stewart, Márton Rövid, 2011 A collection of essays on a wide range of aspects of the Roma communities, cultures, social and political conditions across Europe. The scholarly field of Romany studies is trapped by the history of Roma in a unique and peculiar position in Europe. The investigation of Roma was in the past marginal to academic concerns because most of its practitioners were amateur folklorists interested in treating the Roma as paragons of a lost world and not as citizens of modern nation-states. Today the field is hemmed in by two different power fields: the emotionally understandable, though intellectually debilitating, concern to turn the plight of the Roma into a matter of 'human rights' and the difficulty that academics experience in dealing with people who are not a people in the sense that nation states constitute and make peoples. |
| biba's northern italian cooking: In Search of Belonging Perlita Harris, 2006 A substantial anthology giving voice to the experience of transracial adoption in the UK through poetry, art, autobiography, memoir and oral testimony from over 50 adoptees. |
| biba's northern italian cooking: Drugs and Foods from Little-Known Plants Siri von Reis Altschul, 2013-10 The medicinal properties of plants have been of interest to society for centuries and continue to be a subject of modern research. Yet too often research has been predicated upon poorly identified plant material and secondary sources of information. Much of what we know about the use of plants as drugs, poisons, foods, and as instruments of magical or religious practice derives from lore inherited from the clay tablets and papyri of the ancients and from compilations of early Greek, Arabic, and Indian physicians. Meanwhile, information pertaining to plant parts used even now in the daily life of peoples far removed from the influence of modern medical and health practices has been largely overlooked. With the encroachment of civilized cultures on primitive societies, unique traditions—often unwritten—are being destroyed. In many instances, the very plants involved are disappearing. Not infrequently, the only record, where one exists at all, of these vanishing pools of knowledge is that of the botanical field worker. For no matter what chemical or biological investigations may follow, the botanist can affix to an actual specimen, as he collects it in the field, the local terms applied to the plant and a description of native medicinal or other uses. Dr. Altschul has compiled field notes of health and medical interest on over 5,000 species of plants, culled from some 2,500,000 specimens of higher plants collected by field botanists from all over the world and deposited in the combined collections of the Arnold Arboretum and Gray Herbarium of Harvard University. The resulting catalogue represents a unique approach to supplying new investigational leads to researchers seeking biologically active plant principles. Dr. Altschul's meticulous sheet&ndashby–sheet examination of the Harvard collections provides the pharmacognosist, pharmacologist, and others in the medical and health sciences with an extensive firsthand survey of the domestic medicines of many cultures. These previously unpublished botanists' notes are here made available in a comprehensive publication that should become an important resource for every investigation into the area of medicinal phytochemistry. Indexes to families and genera are provided, as well as a medical index referring to diseases and to therapeutic properties for researchers intent on locating plants with special medicinal capacities. The author is a Research Fellow at the Botanical Museum of Harvard University. |
| biba's northern italian cooking: Sant Ambroeus: The Coffee Bar Cookbook Sant Ambroeus, 2020-10-06 Milanese tradition plus New York glamour equals Sant Ambroeus. In its first-ever cookbook, the legendary café and restaurant shares its secrets to the perfect cappuccino, authentic panini, exquisite Italian desserts, and more. From the first day it opened its doors on the Upper East Side in 1982, Sant Ambroeus--perhaps the quintessential Milanese café in New York City--became a beloved neighborhood staple. Attracting Upper East Side families, art lovers, and executives from the nearby Metropolitan Museum of Art and midtown, and travelers from Central Park, the hand-baked breads and pastries, savory sandwiches, creamy gelatos, and perfectly crafted coffee drinks have spawned an empire with four locations in Manhattan, one in the Hamptons, and one in Palm Beach. Featuring seventy-five recipes, including coffee drinks, breads, light fare such as tea sandwiches and panini, cookies, cakes and pastry, and the famed gelatos and sorbettos, Sant Ambroeus: The Café Cookbook brings the true soul of Milanese culture into readers' homes: quality, craftsmanship, and the feeling of being among friends. |
Biba - Shop Online Indian Ethnic Wear for Women & Girls
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BIBA Medical Abbreviation Meaning - All Acronyms
BIBA in Medical commonly stands for Brought In By Ambulance, a term used to describe patients who arrive at a medical facility via ambulance services. This designation is crucial for …
Biba - Wikipedia
Biba was a London fashion store of the 1960s and 1970s. Biba was started and run by the Polish-born Barbara Hulanicki and her husband Stephen Fitz-Simon. [ 1 ]
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3 days ago · Be Iconic With Biba. Biba is one of the most loved ethnic fashion brands in India. Since its inception in 1986, it has dressed up Indian women with both traditional styles and …
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We all know today’s kids get too much screen time. It’s a challenge! That’s why we made Biba: mobile games that turn screen time into outdoor family play!
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Shop Elegant Suit Sets for Women - BIBA's Latest Collection
Shop the latest collection of Suit Sets from BIBA. Find the perfect outfit for any occasion with our wide range of stylish and comfortable suit sets. Upgrade your wardrobe with BIBA's trendy …
The Biba Story, 1964-1975 - Fashion and Textile Museum
Sep 8, 2024 · In the summer of 1963, fashion illustrator Barbara Hulanicki established a mail-order company selling affordable fashion appealing to a new generation of young women, …
Biba - Shop Online Indian Ethnic Wear for Women & Girls
When it comes to ethnic wear for women, the only brand that comes to our mind is Biba. The first-ever brand came up with the idea of ready-made ethnic wear dresses for women. The brand …
BIBA Medical Abbreviation Meaning - All Acronyms
BIBA in Medical commonly stands for Brought In By Ambulance, a term used to describe patients who arrive at a medical facility via ambulance services. This designation is crucial for …
Biba - Wikipedia
Biba was a London fashion store of the 1960s and 1970s. Biba was started and run by the Polish-born Barbara Hulanicki and her husband Stephen Fitz-Simon. [ 1 ]
BIBA - BIBA Salwar Suits, BIBA Dresses Online - Myntra
3 days ago · Be Iconic With Biba. Biba is one of the most loved ethnic fashion brands in India. Since its inception in 1986, it has dressed up Indian women with both traditional styles and …
Biba
We all know today’s kids get too much screen time. It’s a challenge! That’s why we made Biba: mobile games that turn screen time into outdoor family play!
BIBA LOS ANGELES // LUXURY SKINCARE
Biba’s offer is a tried and tested, hyper-personalized skincare line that is organized into several comprehensive working systems that address all of the contemporary skin concerns: acne, …
Sale - Biba India
Biba's special sale is your ticket to snag your favourite Biba kurtas at jaw-dropping discounts. We've got it whether you're into elegant Anarkali styles, trendy A-line cuts, or classic straight …
Biba Clothing | Biba Clothes | FRASERS - House of Fraser
Find the perfect ensemble for any occasion with a range of Biba dresses in mini, midi and maxi styles including wrap, shift and bodycon dresses. Add some glamour with a chic range of …
Shop Elegant Suit Sets for Women - BIBA's Latest Collection
Shop the latest collection of Suit Sets from BIBA. Find the perfect outfit for any occasion with our wide range of stylish and comfortable suit sets. Upgrade your wardrobe with BIBA's trendy …
The Biba Story, 1964-1975 - Fashion and Textile Museum
Sep 8, 2024 · In the summer of 1963, fashion illustrator Barbara Hulanicki established a mail-order company selling affordable fashion appealing to a new generation of young women, …
