Blogs about: Italian Cooking
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The Recipe Tree
Where do recipes come from? Do they fall, fully formed, from the recipe tree that stands on the middle of the earth, whose branches are so wide that they cover the entire world? Or do they swim abou… more →
A Chicken In Every Granny Cart
Chicken Parmesan- From Mario Batali's "Otto" and Bon Appetit
— 9 comments
angelnina wrote 2 days ago: Chicken Parmesan w/ Mario Batali Simple Tomato Sauce The cover dish on September’s 2008 Bon … more →
Fantastico!: Modern Italian Food
anthony wrote 4 days ago: Gino D’Acampo is passionate about Italian food. He is equally passionate about how to cook, b … more →
Thank You for the Book!
cookingformyfamily wrote 5 days ago: Just got a call from my sister in law about the book “cooking for my family” and she tol … more →
The Recipe Tree
— 10 comments
ann wrote 6 days ago: Where do recipes come from? Do they fall, fully formed, from the recipe tree that stands on the mid … more →
The Metamorphosis of Italian Cooking in America: The Myth and the Reality
cbertel wrote 1 week ago: Tagliatelle Mosaic (Photo used by permission of Adam Baker.) Typical Italian-American dishes that on … more →
Becoming Italian
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cbertel wrote 1 week ago: (Photo used by permission.) I’m hardly Italian. Nowhere near it. With a family tree first planted … more →
The HerbFarm Pesto
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angelnina wrote 2 weeks ago: No, I didn’t eat at the famous Herbfarm. I hear tell that dinners for two at The Herbf … more →
Molto Italiano: 327 Simple Italian Recipes to Cook at Home
anthony wrote 2 weeks ago: From Publishers Weekly It takes a kind of genius—or obsessive personality—to open five successf … more →
Olive Sauce
cbertel wrote 2 weeks ago: (Photo courtesy of Steve Jurvetson) Add Olive Sauce to ragu or marinara for a different layer of … more →
Is That a Braciola in Your Pocket . . .
wannabetvchef wrote 3 weeks ago: Recently while reading the Bob Spitz book, the Saucier’s Apprentice (W.W. Norton, 2008), Spitz rep … more →
Hey Sista....
cookingformyfamily wrote 1 month ago: Ann Marie Arnesen (Pasculli) // July 4, 2008 at 12:28 pm (edit) Hey Sista ~ This new edition is rea … more →
GOT YOUR BOOK FOR FATHER'S DAY!
cookingformyfamily wrote 1 month ago: Loretta, My son John gave me your new cookbook for Father’s Day. While at my apartment, my fri … more →
MY BROTHER BEAT ME TO IT!
cookingformyfamily wrote 1 month ago: Dear Loretta, Just received the second edition of your cookbook — my brother Tony beat me to i … more →
COOKBOOK
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cookingformyfamily wrote 1 month ago: Dear Loretta, I received your book and what a delight. I loved reading about our Hoboken upbringin … more →
Cookbooks, Volume 2
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pawsinsd wrote 2 months ago: Following are some of my favorite cookbooks that are not in my admittedly selective “reference … more →
Fried squash blossoms? Check.
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bettunya wrote 2 months ago: I’ve always wanted to make fried squash blossoms and the moment was about an hour ago. I cut … more →
Exploring Cookbooks: 1968 Time Life Foods of the World - The Cooking of Italy
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karmatir wrote 2 months ago: I’ve already written the (semi) complete history of these books. This edition was written by W … more →
Angelnina's Panini Recipe
angelnina wrote 2 months ago: ABOVE: The famous “Mole Salami” made by Mario Batali’s own father at ”Salu … more →
Geogastronomy of Europe or simply veal with tuna?
cookingciccio1 wrote 2 months ago: This article was published on CAFEBABEL.COM, the first multilingual European current affairs magazi … more →
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