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| northern italian cooking by biba caggiano: 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. |
| northern italian cooking by biba caggiano: 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 |
| northern italian cooking by biba caggiano: 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. |
| northern italian cooking by biba caggiano: 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. |
| northern italian cooking by biba caggiano: 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. |
| northern italian cooking by biba caggiano: 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. |
| northern italian cooking by biba caggiano: 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. |
| northern italian cooking by biba caggiano: 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. |
| northern italian cooking by biba caggiano: 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. |
| northern italian cooking by biba caggiano: 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. |
| northern italian cooking by biba caggiano: 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. |
| northern italian cooking by biba caggiano: The Splendid Table Lynne R. Kasper, 2012-02-21 “An informed and enthusiastic culinary tour of the northern Italian region of Emilia-Romagna . . . [with] certifiably splendid . . . dishes” —Kirkus Reviews Just when you thought you knew the best of Northern Italy, along comes Lynne Rossetto Kasper to introduce you to Emilia-Romagna, a fertile wedge between Milan, Venice, and Florence, as gastronomically important as any land in the world. The lush homeland of balsamic vinegar, Prosciutto di Parma, tortellini, and Parmigiano-Reggiano cheese, this is a region venerated by Italy's food cognoscenti. “Ask an Italian where to take only one meal in Italy, and, after recommending his mother's house, he will more than likely send you to Emilia Romagna” writes Kasper. The first American book to present the food of this singular northern region, The Splendid Table will take you from Parma, Bologna, Modena, Ravenna, and Ferrara to tiny villages in the foothills of the Apennines, from Renaissance banquet halls to the simplest of farmhouses, offering history, folklore, full-color photographs and substantive cooking tips along the way. With over 200 recipes with wine and menu suggestions, including over thirty desserts and a fifty-six recipe pasta chapter containing many dishes never before seen in America, The Splendid Table will become a good friend, well thumbed and lovingly stained over years of good cooking and good reading. “[Kasper] pays homage to recipes ranging from the 16th century . . . to the eighteenth . . . but pays equal and fascinating attention to modern inventions.” —Publishers Weekly “One of the most informative and irresistible books ever written about the food of Italy.” —Anna Teresa Callen, author of My Love for Naples and Food and Memories of Abruzzo |
| northern italian cooking by biba caggiano: 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. |
| northern italian cooking by biba caggiano: The Deeper the Roots Michael Tubbs, 2021-11-16 “Insightful, emotional, and enraging. By sharing his story in gripping detail, Michael Tubbs embodies an old feminist tradition whereby the personal is political. He empowers us to fight for equal opportunities for our communities, and encourages us to amass the courage to overcome loss and injustice.” —Ibram X. Kendi, National Book Award-winning author of Stamped from the Beginning and How to Be an Antiracist The making of a visionary political leader—and a blueprint for a more equitable country “Don’t tell nobody our business,” Michael Tubbs’s mother often told him growing up. For Michael, that meant a lot of things: don’t tell anyone about the day-to-day struggle of being Black and broke in Stockton, CA. Don’t tell anyone the pain of having a father incarcerated for 25 years to life. Don’t tell anyone about living two lives, the brainy bookworm and the kid with the newest Jordans. And also don’t tell anyone about the particular joys of growing up with three “moms”—a Nana who never let him miss church, an Auntie who’d take him to the library any time, and a mother, “She-Daddy”, who schooled him in the wisdom of hip-hop and taught him never to take no for an answer. So for a long time Michael didn’t tell anyone his story, but as he went on to a scholarship at Stanford and an internship in the Obama White House, he began to realize the power of his experience, the need for his perspective in the halls of power. By the time he returned to Stockton to become, in 2016 at age 26, its first Black mayor and the youngest-ever mayor of a major American city, he knew his story meant something. The Deeper the Roots is a memoir astonishing in its candor, voice, and clarity of vision. Tubbs shares with us the city that raised him, his family of badass women, his life-changing encounters with Oprah Winfrey and Barack Obama, the challenges of governing in the 21st century and everything in between—en route to unveiling his compelling vision for America rooted in his experiences in his hometown. |
| northern italian cooking by biba caggiano: 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'. |
| northern italian cooking by biba caggiano: Italy Anywhere Lori De Mori, Antonio Tommasi, 2000 Unravels the mysteries of Italian cuisine and brings the secrets into the kitchens of ordinary Americans. |
| northern italian cooking by biba caggiano: 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. |
| northern italian cooking by biba caggiano: 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. |
| northern italian cooking by biba caggiano: The Sasquatch Hunter's Almanac Sharma Shields, 2015-01-27 A family patriarch is consumed by the hunt for the mythical, elusive sasquatch he encountered in his youth -- a quest that soon morphs into a desire to slay the beast. |
| northern italian cooking by biba caggiano: Cooking with My Sisters Adriana Trigiani, Mary Trigiani, Lucia Anna Trigiani, Antonia Trigiani, Francesca Trigiani, 2011-06-08 For the Trigianis, cooking has always been a family affair–and the kitchen was the bustling center of their home, where folks gathered around the table for good food, good conversation, and the occasional eruption. Example: Being thrown out of the kitchen because one’s Easter bread kneading technique isn’t up to par. As Adriana says: “When the Trigianis reach out and touch someone, we do it with food.” Like the recipes that have been handed down for generations from mother to daughter and grandmother to granddaughter, the family’s celebrations are also anchored to the life and laughter around the table. We learn how Grandmom Yolanda Trigiani sometimes wrote her recipes in code, or worked from memory, guarding her recipes carefully. And we meet Grandma Lucia Bonicelli, who never raised her voice and believed that when people fight at the dinner table, the food turns to poison in the body. Adriana Trigiani’s voice springs to life from the first page of Cooking with My Sisters, a collection of beloved family recipes that the Trigianis have been enjoying for generations. But there’s much more here than just the food. Peppered with hilarious family anecdotes, poignant letters, and exquisite color photographs, Cooking with My Sisters draws us into the warm and witty world of the Trigiani clan. Each recipe has a story behind it, and each chapter has tips from different sisters, reflecting the unique personalities of the latest generation of Trigiani women. Here are mainstay meals, featured in sections such as “The Big Life” and “The Big Wow,” which include the chapters “Pasta, or as We Called It, Maccheroni” and “Food We Hated as Kids but Love to Serve Now.” Accessible to any cook, the recipes range from Chicken and Polenta, Zizi Mary’s Rice Soup, and Gnocchi to favorite desserts like Grandmom’s Buttermilk Cake–and all the delectable dishes are geared toward bringing your family together. Written with Adriana Trigiani’s trademark humor and verve, this wonderful book will appeal to anyone who values the bonds that food, community, and cultural tradition can provide. From the Hardcover edition. |
| northern italian cooking by biba caggiano: 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. |
| northern italian cooking by biba caggiano: 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 |
| northern italian cooking by biba caggiano: Birds of the Sierra Nevada Edward C. Beedy, Edward R. Pandolfino, 2013-06-17 This beautifully illustrated and user-friendly book presents the most up-to-date information available about the natural histories of birds of the Sierra Nevada, the origins of their names, the habitats they prefer, how they communicate and interact with one another, their relative abundance, and where they occur within the region. Each species account features original illustrations by Keith Hansen. In addition to characterizing individual species, Birds of the Sierra Nevada also describes ecological zones and bird habitats, recent trends in populations and ranges, conservation efforts, and more than 160 rare species. It also includes a glossary of terms, detailed maps, and an extensive bibliography with over 500 citations. |
| northern italian cooking by biba caggiano: 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. |
| northern italian cooking by biba caggiano: The North End Union Italian Cookbook Marguerite DiMino Buonopane, 1987 |
| northern italian cooking by biba caggiano: 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. |
| northern italian cooking by biba caggiano: When We Were Colored Eva Rutland, 2007 The African American novelist looks back at her day-to-day life raising her children in a racially segregated America. |
| northern italian cooking by biba caggiano: 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 . . . |
| northern italian cooking by biba caggiano: The Great Dissenter Peter S. Canellos, 2021-06-08 The “superb” (The Guardian) biography of an American who stood against all the forces of Gilded Age America to fight for civil rights and economic freedom: Supreme Court Justice John Marshall Harlan. They say that history is written by the victors. But not in the case of the most famous dissenter on the Supreme Court. Almost a century after his death, John Marshall Harlan’s words helped end segregation and gave us our civil rights and our modern economic freedom. But his legacy would not have been possible without the courage of Robert Harlan, a slave who John’s father raised like a son in the same household. After the Civil War, Robert emerges as a political leader. With Black people holding power in the Republican Party, it is Robert who helps John land his appointment to the Supreme Court. At first, John is awed by his fellow justices, but the country is changing. Northern whites are prepared to take away black rights to appease the South. Giant trusts are monopolizing entire industries. Against this onslaught, the Supreme Court seemed all too willing to strip away civil rights and invalidate labor protections. So as case after case comes before the court, challenging his core values, John makes a fateful decision: He breaks with his colleagues in fundamental ways, becoming the nation’s prime defender of the rights of Black people, immigrant laborers, and people in distant lands occupied by the US. Harlan’s dissents, particularly in Plessy v. Ferguson, were widely read and a source of hope for decades. Thurgood Marshall called Harlan’s Plessy dissent his “Bible”—and his legal roadmap to overturning segregation. In the end, Harlan’s words built the foundations for the legal revolutions of the New Deal and Civil Rights eras. Spanning from the Civil War to the Civil Rights movement and beyond, The Great Dissenter is a “magnificent” (Douglas Brinkley) and “thoroughly researched” (The New York Times) rendering of the American legal system’s most significant failures and most inspiring successes. |
| northern italian cooking by biba caggiano: 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. |
| northern italian cooking by biba caggiano: The Tucci Cookbook Stanley Tucci, 2012-10-09 Presents more than two hundred authentic Italian recipes and shares authors' family stories. |
| northern italian cooking by biba caggiano: Water 4.0 David Sedlak, 2014-01-28 The little-known story of the systems that bring us our drinking water, how they were developed, the problems they are facing, and how they will be reinvented in the near future |
| northern italian cooking by biba caggiano: Here We Lie Paula Treick DeBoard, 2018-01-30 “A nuanced and complex look at the long-standing consequences of privilege and toxic masculinity . . . . Compulsively readable!” —Kate Moretti, New York Times–bestselling author of The Vanishing Year Megan Mazeros and Lauren Mabrey are complete opposites on paper. Megan is a girl from a modest Midwest background, and Lauren is the daughter of a senator from an esteemed New England family. When they become roommates at a private women’s college, they forge a strong, albeit unlikely, friendship, sharing clothes, advice and their most intimate secrets. The summer before senior year, Megan joins Lauren and her family on their private island off the coast of Maine. It should be a summer of relaxation, a last hurrah before graduation and the pressures of post-college life. Then one night, something unspeakable happens, searing through the framework of their friendship and tearing them apart. Many years later, Megan publicly comes forward about what happened that fateful night, revealing a horrible truth and threatening to expose long-buried secrets. “DeBoard does a wonderful job creating her realistic and flawed characters . . . . This story particularly resonates now, in the throes of the #MeToo movement.” —Booklist “A wrenching tale of broken friendship and shattered dreams.” —Kirkus Reviews “Suspenseful and evocative . . . . An engrossing read.” —Kimberly Belle, national bestselling author of The Marriage Lie “An absorbing exploration of how we attain personal power and the consequences of wielding it.” —Kathryn Craft, author of The Far End of Happy “Observant, devastating, and thoroughly satisfying.” —Emily Carpenter, author of The Weight of Lies “Powerful.” —Publishers Weekly |
| northern italian cooking by biba caggiano: Black and Blue Michael Seth Starr, 2011-09-01 (Applause Books). Black and Blue: The Redd Foxx Story tells the remarkable story of Foxx, a veteran comedian and overnight sensation at the age of 49 whose early life was defined by adversity and his post- Sanford and Son years by a blur of women, cocaine, endless lawsuits, financial chaos, and a losing battle with the IRS. Foxx's frank, trailblazing style as the King of the Party Records opened the door for a generation of African-American comedians including Dick Gregory, Bill Cosby, Richard Pryor, Eddie Murphy, and Chris Rock. Foxx took the country by storm in January 1972 as crotchety, bow-legged Watts junk dealer Fred Sanford in Sanford and Son , one of the most beloved sitcoms in television history. Fred's histrionic heart attacks (It's the big one, Elizabeth! I'm comin' to join ya, honey!) and catchphrases (You big dummy!) turned Fred Sanford into a cultural icon and Redd Foxx into a millionaire. Sanford and Son took Foxx to the pinnacle of television success but would also prove to be his downfall. Interviews with friends, confidantes, and colleagues provide a unique insight into this generous, brash, vulnerable performer a man who Norman Lear described as inherently, innately funny in every part of his being. |
| northern italian cooking by biba caggiano: A Dream Called Home Reyna Grande, 2019-07-02 “Here is a life story so unbelievable, it could only be true.” —Sandra Cisneros, bestselling author of The House on Mango Street From bestselling author of the remarkable memoir The Distance Between Us comes an inspiring account of one woman’s quest to find her place in America as a first-generation Latina university student and aspiring writer determined to build a new life for her family one fearless word at a time. As an immigrant in an unfamiliar country, with an indifferent mother and abusive father, Reyna had few resources at her disposal. Taking refuge in words, Reyna’s love of reading and writing propels her to rise above until she achieves the impossible and is accepted to the University of California, Santa Cruz. Although her acceptance is a triumph, the actual experience of American college life is intimidating and unfamiliar for someone like Reyna, who is now estranged from her family and support system. Again, she finds solace in words, holding fast to her vision of becoming a writer, only to discover she knows nothing about what it takes to make a career out of a dream. Through it all, Reyna is determined to make the impossible possible, going from undocumented immigrant of little means to “a fierce, smart, shimmering light of a writer” (Cheryl Strayed, author of Wild); a National Book Critics Circle Award Finalist whose “power is growing with every book” (Luis Alberto Urrea, Pultizer Prize finalist); and a proud mother of two beautiful children who will never have to know the pain of poverty and neglect. Told in Reyna’s exquisite, heartfelt prose, A Dream Called Home demonstrates how, by daring to pursue her dreams, Reyna was able to build the one thing she had always longed for: a home that would endure. |
| northern italian cooking by biba caggiano: Comfort Me with Apples Ruth Reichl, 2001-06-12 NEW YORK TIMES BESTSELLER • In this beloved memoir from the author of Tender at the Bone, “Reichl writes with gusto, and her story has all the ingredients of a modern fairy tale: hard work, weird food, and endless curiosity” (The New Yorker). “[Comfort Me with Apples] reminds you of a really great meal, well balanced and well seasoned, leaving you satisfied and wanting more.”—New York A BEST BOOK OF THE YEAR: The New York Times Book Review, USA Today, Entertainment Weekly Comfort Me with Apples recounts Ruth Reichl’s transformation from chef to food writer, a process that led her through restaurants from Bangkok to Paris to Los Angeles and brought lessons in life, love, and food. Her pursuit of good food and good company leads her to New York and China, France and Los Angeles, and her stories of cooking and dining with world-famous chefs range from the madcap to the sublime. Through it all, Reichl makes each and every course a hilarious and instructive occasion for novices and experts alike. She shares some of her favorite recipes while also sharing the intimacies of her personal life in a style so honest and warm that readers will feel they are enjoying a conversation over a meal with a friend. Featuring a special Afterword by the author and more than a dozen personal family photos |
| northern italian cooking by biba caggiano: The Animals: A Novel Christian Kiefer, 2015-03-23 Named one of the Best Books of the Year by Amazon and the San Francisco Chronicle Longlisted for the Grand Prix de Litterature Policiere (Foreign Authors) “[A] galloping great read... [a] genuine work of art.” —Porter Shreve, San Francisco Chronicle, front-page review Bill Reed manages a wildlife sanctuary in rural Idaho, caring for injured animals unable to survive in the wild —raptors, a wolf, and his beloved bear, Majer, among them. He hopes to marry the local vet and live out a quiet life, until a childhood friend is released from prison and threatens to reveal Bill’s darkest secrets. Suddenly forced to confront his criminal past, Bill battles fiercely to preserve both the shelter and his hard-won new identity. Alternating between the past and the present, The Animals builds powerfully toward the revelation of Bill’s defining betrayal—and the drastic lengths he’ll go to in order to escape the consequences. |
| northern italian cooking by biba caggiano: The Book of New Israeli Food Janna Gur, 2008-08-26 In this stunning new work that is at once a coffee-table book to browse and a complete cookbook, Janna Gur brings us the sumptuous color, variety, and history of today’s Israeli cuisine, beautifully illustrated by Eilon Paz, a photographer who is intimate with the local scene. In Gur’s captivating introduction, she describes Israeli food as a product of diverse cultures: the Jews of the Diaspora, settling in a homeland that was new to them, brought their far-flung cuisines to the table even as they looked to their Arab neighbors for additional ingredients and ideas. The delicious, easy-to-follow recipes represent all of these influences, and include some creative interpretations of classics by celebrated Israeli chefs: Beetroot and Pomegranate Salad, Fish Falafel in Spicy Harissa Mayonnaise, Homemade Shawarma, Chreime–North African Hot Fish Stew, Roasted Chicken Drumsticks in Carob Syrup. With favorite recipes for the Sabbath (Sweet Challah Traditional Chopped Liver, Chocolate and Halva Coffeecake) and for holidays (Balkan Potato and Leek Pancakes, Flourless Chocolate and Pistachio Cake), this book offers a unique culinary experience for every occasion. All of this is enriched by Paz’s gorgeous and vibrantly colored photographs and by short narratives about significant aspects of Israel’s diverse cuisine, such as the generous and unique Israeli breakfast (which grew out of the needs of Kibbutz life), locally produced cheeses that now rival those of Europe, and a dramatic renaissance of wine culture in this ancient land. “In less than thirty years,” Janna Gur writes, “Israeli society has graduated… to a true gastronomic haven.” Here she gives us a book that does full, delectable justice to the significance of Israeli food today–Mediterranean at its heart, richly spiced, and imbued with cross-cultural flavors. |
| northern italian cooking by biba caggiano: For the Love of Cities Peter Kageyama, 2011 The mutual love affair between people and their place is one of the most powerful influences in our lives, yet rarely thought of in terms of a relationship. As cities begin thinking of themselves as engaged in a relationship with their citizens, and citizens begin to consider their emotional connections with their places, we open up new possibilities in community, social and economic development by including the most powerful of motivators-the human heart-in our toolkit of city-making.The book explores what makes cities lovable, what motivates ordinary citizens to do extraordinary things for their places and how some cities, such as New Orleans, Detroit, and Cleveland are using that energy to fill in the gaps that official city makers have left as resources have disappeared. Meet those amazing people who are truly in love with their cities and learn how they are key to the future development of our communities. Praise for the book: What Kageyama has done is to introduce the vital piece into the urban discussion-- the matter of love; the piece without which all city building must fail, for love the corner stone of civic citizenship. It takes some bravura and acumen to champion the subject of love in the urban forum that wants to quantify, when only love qualifies and justifies the discussion of cities. Mr. Kageyama goes one step further. He provides precious indicators. Many city thinkers will follow suit, but for the time being, this is the essential book. Pier Giorgio Di Cicco Poet Laureate Emeritus, Toronto, Ontario Author of Municipal Mind: Manifestos for The Creative City For the Love of Cities succeeds in putting an exclamation point on the exceptional value of deepening the relationship that city dwellers feel for their neighborhoods by adding amenities such as parks, outdoor cafes, art galleries, trees, flowers and even sidewalks to create a meaningful sense of place. It also explores the often hidden added value of creative entrepreneurs in creating a sense of place that attracts, nurtures and retains citizens. The book is a love note from Author Peter Kageyama to cities everywhere that will prompt you to more closely examine your own relationship with where you live, work and play. Diane Egner Publisher and Managing Editor, 83 Degrees Media Former Book Editor, The Tampa Tribune For the Love of Cities is a must read for city changemakers. Jeff Slobotski Silicon Prairie News & Founder, Big Omaha Peter has captured something very important... love. When we love a city, we are committed to it, we engage with it, we care for it, we give our best to it. A city that is loved also gives back. It makes those who live there feel enriched. And so you have a virtuous cycle. Charles Landry Author of The Creative City: A Toolkit for Urban Innovators and The Art of City Making |
Is Philly more northern or Richmond more southern? - C…
Jun 7, 2025 · View Poll Results: Is Philly more clearly northern or Richmond more clearly southern: Philly is more …
Spring 2025 Weather Thread (Northern Hem) - City-Data.co…
Mar 18, 2025 · I can grow most all northern trees in southern Indiana, whereas many would do very poorly …
Spring 2025 Weather Thread (Northern Hem) - City-Data.co…
Mar 4, 2025 · Spring Weather Thread 2023 (Northern Hem), Weather, 1541 replies Spring 2018 Photo Thread …
Is Philly more northern or Richmond more southern? - C…
If AA people migrating to northern cities is the primary argument on what ties these cities “together” then …
Summer 2025 Weather Thread (Northern Hemisphere) - City …
Jun 6, 2025 · northern portions of the CWA. While this may partially be a trigger for storms to develop, south …
Is Philly more northern or Richmond more southern? - C…
Jun 7, 2025 · View Poll Results: Is Philly more clearly northern or Richmond more clearly southern: Philly is more …
Spring 2025 Weather Thread (Northern Hem) - City-Data.co…
Mar 18, 2025 · I can grow most all northern trees in southern Indiana, whereas many would do very poorly …
Spring 2025 Weather Thread (Northern Hem) - City-Data.co…
Mar 4, 2025 · Spring Weather Thread 2023 (Northern Hem), Weather, 1541 replies Spring 2018 Photo Thread …
Is Philly more northern or Richmond more southern? - C…
If AA people migrating to northern cities is the primary argument on what ties these cities “together” then …
Summer 2025 Weather Thread (Northern Hemisphere) - City …
Jun 6, 2025 · northern portions of the CWA. While this may partially be a trigger for storms to develop, south …
