Bottega: Bold Italian Flavors from the Heart of California's by Michael Chiarello, Claudia Sansone, Ann Krueger Spivack

By Michael Chiarello, Claudia Sansone, Ann Krueger Spivack

Michael Chiarello's lovers have watched him on Top Chef Masters, the nutrients community, and PBS. He's an Emmy Award winner and award-winning writer, with mixed cookbook revenues of over 400,000 copies. Chiarello returns to the kitchen with a cookbook encouraged by means of the soulful Southern Italian-style menu at his new Napa Valley eating place, Bottega. It's wealthy with greater than a hundred and twenty pictures that show the Bottega event and a hundred remarkable recipes for Southern Italian specialties, which, with signature Chiarello variety, are designed for the house prepare dinner to have as a lot effortless pleasure cooking as consuming. Bottega is Michael Chiarello at his best.

About the author
Michael Chiarello is the chef-owner of Bottega eating place, and writer of six different best-selling cookbooks. He lives in St. Helena, California.

Show description

Read or Download Bottega: Bold Italian Flavors from the Heart of California's Wine Country PDF

Similar recipes books

The Big Book of Potluck: Good Food - and Lots of It - for Parties, Gatherings, and All Occasions

Maryana Vollstedt, Queen of the best-selling sizeable e-book sequence, has placed the success again in potluck with greater than 250 scrumptious, no-nonsense recipes. From Chile Cheese Wheels and citrusy Sunburst Salad, to Moroccan poultry with Dates and Couscous and luscious Hazelnut-Cappuccino Cake, those crowd-pleasing dishes are ideal for toting to kin reunions, booklet golf equipment, showers, church suppers, picnics, and events galore - and feature everybody begging for the recipe.

Speed Vegan

Chef extraordinaire Alan Roettinger pairs his ability at developing scrumptious connoisseur fare with using a big selection of plant-based components to create effortless recipes with fresh, easy flavors. With an attractive, own variety, Chef Alan dishes out tips about what to have to be had and the way to hire his specified shortcuts to get nice effects.

The French Slow Cooker

Contributor observe: images through Alan Richardson
------------------------

Plug it in and prepare dinner with French Flair

“I’d guess that if French chefs may well get their palms on Michele Scicolone’s French gradual Cooker, that is full of clever, sensible, and handy recipes, they’d by no means permit it move. ” — Dorie Greenspan, writer of round My French Table

With a sluggish cooker, even beginners can prove dishes that flavor as if they got here instantly out of the kitchen of a French grandmère. Provençal vegetable soup. Red-wine braised pork with mushrooms. poultry with 40 cloves of garlic. Even bouillabaisse.

With The French gradual Cooker, all of those are so simple as atmosphere the timer and jogging away. Michele Scicolone is going a long way past the standard slow-cooker standbys of soups and stews, with Slow-Cooked Salmon with Lemon and eco-friendly Olives, Crispy Duck Confit, and Spinach Soufflé. And for dessert, how approximately Ginger Crème Brûlée? With The French sluggish Cooker, the implications are consistently magnifique.

Vegan Muffins: Easy Recipes That Anyone Can Make

A great deal of yummy recipes for Vegan brownies. those are basic recipes that any one could make with goods you have already got or can simply locate at your neighborhood grocery shops. From tremendous Strawberry to Punky Pistachio, those are all certain to tantalize these tastebuds for vegans and non-vegans alike! quickly and simple breakfast or snack principles.

Additional info for Bottega: Bold Italian Flavors from the Heart of California's Wine Country

Sample text

Cover with plastic, setting it right on the guacamole to keep it green. Serve at room temperature. S E RV E S 6 starting off right: appetizers and snacks 23 CHARNEY_CH01_QXPtxt 2/24/04 10:29 PM Page 24 Toasted garlic and tomato bruschetta with olives and basil This recipe has some serious flavor. Bruschetta, a classic favorite, is usually made with raw tomatoes on toasted bread rubbed with garlic topped with fresh basil. I add a little punch to the mix with toasted garlic and olives. If stir-frying, remember to keep the heat fairly low, because extra virgin olive oil has a lower burning point than other more refined oils.

Number 2, practice layering flavors. Number 3, be versatile, depending on the ingredients available to you. What is stock? Stock is simply the essence that remains when you extract all the flavors from vegetables cooking in water. It’s what gives soup and other dishes cooked in it richness and what some chefs call integrity. Best of all, there’s nothing challenging about creating a stock. You simply bring basic vegetables and herbs to a boil, then simmer them gently for 45 minutes to an hour. It’s hard to go wrong making a vegetable stock.

Add about 1⁄3 package of rice noodles to a saucepan of boiling water. ) Remove from the heat and let stand for 1 minute, or until the noodles are soft. Drain and rinse in cold water until cooled. Drain again and set aside. 4. Fill a large, shallow bowl with cold water. Soak 1 sheet of rice paper at a time in the water for 1 to 2 minutes, or until soft. If the edges are still firm, use your fingertips to gently press the edges until they soften. Carefully lift out the rice paper and let drip for a few seconds over the bowl.

Download PDF sample

Rated 4.19 of 5 – based on 39 votes