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Fiamma Michael White

Fiamma By Michael White

Fiamma by Michael White

Reviews:
$5.83
Condition - Good
Only 2 left
Good

Summary

A fresh take on classic Italian cuisine Michael White lived in Emilia-Romagna, speaks Italian, married an Italian, and definitely cooks Italian. The Fiamma cookbook reminds me that the simplest dishes I eat in Italy are always the best. These recipes capture that tangy simplicity and make me want to cook at home again and again.

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Fiamma Summary

Fiamma: The Essence of Contemporary Italian Cooking by Michael White

The high-profile chef of New York's acclaimed Fiamma restaurant brings his contemporary spin on classic Italian cuisine to home cooks with 110 delectable recipes and more than 75 stunning color photos. Capping off the book are dessert recipes from Fiamma's pastry chef, Elizabeth Katz, which include updated twists on Italian classics such as Blackberry Gelato and Cup of Tiramisu.

Fiamma Reviews

...his menu features the best local American ingredients prepared in the Italian manner. (Library Journal, October 15, 2006) ...recipes are perfect for the reasonably well-equipped and competent home cook, even absent a phalanx of prep and washing-up help. (Publishers Weekly, August 7, 2006)

About Michael White

Michael White is theExecutive Chef of Fiamma Osteria and Vento in New York City as well as Fiamma Trattoria in Las Vegas. Fiamma Osteria was awarded threestars by the New York Times, the New York Post, the New York Daily News, Crain's, and the New York Observer, was rated the best Italian restaurant in New York by Zagat's in 2004, and received a Michelin star in 2005. White was named Esquire's Chef of the Year in 2002. Before he and restaurateur Steve Hanson of B.R. Guest opened Fiamma, White was chef de cuisine at the four-star Spiaggia in Chicago. He trained in Europe for eight years with elite chefs such as Valentino Marcattilli at Ristorante San Domenico in Emilia-Romagna and Roger Verge at Le Moulin de Mougins in Provence. Joanna Pruess is an award-winningcookbook author. Her recent books include Soup for Every Body, Supermarket Confidential, Seduced by Bacon: Recipes & Lore about America's Favorite Indulgence, and D'Artagnan's Glorious Game Cookbook. She has also written extensively for the New York Times Magazine, the Washington Post, Food Arts, Saveur, Food & Wine, and the Associated Press syndicate. Elizabeth Katz received a degree in bakingand pastry arts from The Culinary Institute of America and served on the pastry team at Restaurant Daniel before becoming Executive Pastry Chef of Fiamma and Vento. Joseph DeLeo's photographs have appeared in magazines such as Bon Appetit, Brides, and Wine Spectator as well as in Recipes from a Very Small Island, The Desperate Housewives Cookbook, Tofu 1-2-3, and other cookbooks.

Table of Contents

Acknowledgments. Foreword. Introduction. Antipasti - Antispasti. Paste, Polenta e Risotto - Pasta, Polento, and Risotto. Pesce - Fish. Pollame e Carni - Poultry and Meat. Le Verdure - Vegetables. Dolci - Desserts. Ricette di Base - Staples. Sources for Buying Ingredients. Index.

Additional information

CIN0764599313G
9780764599316
0764599313
Fiamma: The Essence of Contemporary Italian Cooking by Michael White
Michael White
Used - Good
Hardback
John Wiley & Sons Inc
20061001
288
N/A
Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
This is a used book - there is no escaping the fact it has been read by someone else and it will show signs of wear and previous use. Overall we expect it to be in good condition, but if you are not entirely satisfied please get in touch with us

Customer Reviews - Fiamma