이탈리아 요리 레시피 221 : The Italian Cook Book [영어원서]

기타 > 가정/생활  by 마리아 젠틀레(Maria Gentile)
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분야
기타 > 가정/생활
작가
마리아 젠틀레(Maria Gentile)
출판형태
종이책
인쇄컬러
표지-컬러, 내지-흑백
판형
A5
페이지수
266p
출판사
부크크
ISBN
979-11-272-8531-9
출판일
2019.10.21

저자 소개

*저자: 마리아 젠틀레(Maria Gentile)

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목차

이탈리아 요리 레시피 221 : The Italian Cook Book [영어원서]

World Classic Reading Book
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CONTENTS

PREFACE

THE ITALIAN COOK BOOK

1 BROTH OR SOUP STOCK ... 16
2 SOUP OF "CAPPELLETTI" ... 17
3 BREAD SOUP ... 19
4 GNOCCHI ... 20
5 VEGETABLE SOUP ... 21
6 QUEEN'S SOUP .. 22
7 BEAN SOUP ... 23
8 LENTIL SOUP ... 24
9 VEGETABLE CHOWDER ... 25
10 RAVIOLI ... 26
11 PAVESE SOUP ... 27
12 SPAGHETTI, MACARONI ETC. ... 28
13 BROWN STOCK ... 31
14 ANCHOVY SAUCE ... 32
15 SPAGHETTI OR MACARONI WITH BUTTER AND CHEESE ... 33
16 MACARONI WITH SAUCE ... 34
17 MACARONI WITH ANCHOVY SAUCE ... 35
18 MACARONI A LA CORINNA ... 36
19 MACARONI "AU GRATIN" ... 38
20 MACARONI NAPOLITAINE ... 39
21 MACARONI FRIED WITH OIL ... 41
22 RISOTTO MILANAISE .. 42
23 RISOTTO WITH CHICKEN GIBLETS ... 43
24 Risotto con piselli ... 44
25 RISOTTO WITH LOBSTER ... 45
26 RICE WITH SAFFRON ... 46
27 RICE CAKES ... 47
28 FRIED ARTICHOKE ... 48
29 STEAMED ARTICHOKES ... 49
30 STEWED ARTICHOKES ... 50
31 ARTICHOKES WITH BUTTER ... 51
32 FRIED SQUASH ... 52
33 LAMB OMELET ... 53
34 FRIED CHICKEN ... 54
35 CHICKEN ALLA CACCIATORA ... 55
36 CORN MEAL WITH SAUSAGES ... 56
37 POLENTA PIE ... 57
38 STUFFED ROLLS ... 58
39 STEWED VEAL ... 59
40 CHICKEN BONED AND STUFFED ... 60
41 CHICKEN WITH TOMATOES ... 62
42 CHICKEN WITH SHERRY ... 63
43 CHICKEN WITH SAUSAGES ... 64
44 CHICKEN WITH EGG SAUCE ... 65
45 CHICKEN BREASTS SAUTES ... 66
46 WILD DUCK ... 67
47 STEWED SQUABS ... 68
48 RAGOUT OF SQUABS ...69
49 SQUAB TIMBALE ... 70
50 SALMI OF GAME ... 72
51 STEWED HARE ... 73
52 STEWED RABBIT ... 74
53 GREEN SAUCE ... 75
54 WHITE SAUCE ... 76
55 YELLOW SAUCE ... 77
56 SAUCE FOR BROILED FISH ... 78
57 CAPER SAUCE ... 79
58 GENOVESE SAUCE ... 80
59 BALSAMELLA SAUCE ... 81
60 CURLED OMELET ... 82
61 VEAL KIDNEY OMELET ... 83
62 PUFF PASTE ... 84
63 PASTE FOR FRYING ... 86
64 CHICKEN STUFFING ... 87
65 MEAT STUFFING FOR VOL-AU-VENT ... 88
66 PORK LIVER FRIED ... 90
67 FRIED CROQUETTES, BOLOGNA STYLE ... 91
68 ROMAN FRY ... 92
69 ROMAN FRY II ... 94
70 RICE PANCAKE ... 95
71 KIDNEY SAUTE ... 96
72 LEG OF MUTTON IN CASSEROLE ... 97
73 STEWED CUTLETS ... 98
74 CUTLETS OF CHOPPED MEAT ... 99
75 VEAL CUTLETS STEWED ... 100
76 STUFFED CUTLET ... 101
77 MEAT OMELETTE ... 102
78 LAMB WITH PEAS ... 103
79 SHOULDER OF LAMB ... 104
80 BREAST OF VEAL STEWED ... 105
81 VEAL WITH GRAVY ... 106
82 TRIPE WITH GRAVY ... 107
83 VEAL LIVER IN GRAVY ... 108
84 MUTTON CUTLETS AND FILET OF VEAL ... 109
85 TENDERLOIN WITH MARSALA ... 110
86 MEAT GENOVESE ... 111
87 RICE PUDDING WITH GIBLETS ... 112
88 PUDDING GENOESE ... 113
89 LIVER LOAF ... 114
90 VEAL WITH TUNNY ... 115
91 STUFFED ITALIAN SQUASH ... 116
92 STRING BEANS AND SQUASHES SAUTE ... 117
93 STRING BEANS WITH EGG SAUCE ... 118
94 STRING BEANS IN MOLD ... 119
95 CAULIFLOWER IN MOLD ... 120
96 ARTICHOKES IN MOLD ... 121
97 FRIED MUSHROOMS ... 122
98 STEWED MUSHROOMS ... 123
99 DRIED MUSHROOMS ... 124
100 FRIED EGG-PLANTS ... 125
101 STEWED EGG-PLANTS ... 126
102 EGG-PLANTS IN THE OVEN ... 127
103 DRESSING OF CELERY ... 128
104 ARTICHOKES WITH SAUCE ... 129
105 STUFFED ARTICHOKES ... 130
106 ARTICHOKES STUFFED WITH MEAT ... 131
107 PEAS WITH ONION SAUCE ... 132
108 PEAS WITH HAM ... 134
109 PEAS WITH CORNED BEEF ... 135
110 STUFFED TOMATOES ... 136
111 CAULIFLOWER WITH BALSAMELLA ... 138
112 STUFFED CABBAGE ... 139
113 SIDE-DISH OF SPINACH ... 140
114 ASPARAGUS ... 141
115 FISH WITH BREAD CRUMBS ... 142
116 STEWED FISH CUTLETS ... 143
117 WHITING WITH ANCHOVY SAUCE ... 144
118 STEWED EEL ... 145
119 EELS WITH PEAS ... 146
120 MUSSELS WITH EGG SAUCE ... 147
121 MUSSELS WITH TOMATO SAUCE ... 148
122 CODFISH ... 149
123 CODFISH II ... 150
124 FRIED CODFISH ... 151
125 CODFISH CROQUETTES ... 152
126 FRIED DOG-FISH ... 153
127 STEWED DOG-FISH ... 154
128 ROAST-BEEF ... 155
129 ROAST VEAL ... 156
130 POT ROAST ... 157
131 POT ROAST WITH GARLIC AND ROSEMARY ... 158
132 BIRDS ... 159
133 ROAST OF LAMB ... 160
134 LEG OF MUTTON ... 161
135 ROAST OF HARE ... 162
136 POT ROAST LARDED ... 163
137 PIGEON SURPRISE ... 164
138 STUFFED BEEF CUTLET ... 165
139 STUFFED CHICKEN ... 166
140 CHICKEN WITH SAUCE PIQUANTE ... 167
141 CHICKEN WITH HAM ... 169
142 CHICKEN SAUTE ... 170
143 AFRICAN HEN ... 171
144 TAME DUCK ROASTED ... 172
145 TURKEY ... 173
146 LOIN OF PORK ROASTED ... 174
147 LEG OF LAMB ... 175
148 BROILED PIGEON ... 176
149 STEAK IN THE SAUCEPAN ... 177
150 VEAL KIDNEY WITH ANCHOVY ... 178
151 VEAL KIDNEY SLICED ... 179
152 BROILED MUTTON KIDNEY ... 180
153 MUTTON KIDNEY FRIED ... 181
154 BEEF TONGUE BOILED ... 182
155 BEEF TONGUE WITH OLIVES .. 183
156 STEWED BEEF TONGUE ... 184
157 VEAL SWEETBREADS ... 185
158 TENDERLOIN WITH SPICES ... 187
159 STUFFED ONIONS ... 188
160 STEWED ONIONS ... 189
161 VEAL LIVER ... 190
162 FRIED LIVER ... 191
163 POLENTA WITH SAUSAGES ... 192
164 SAUSAGES WITH ONIONS ... 194
165 CELERY WITH BUTTER ... 195
166 CELERY AU JUS ... 197
167 SAUCE FOR CELERY AU JUS .. 198
168 FRIED CELERY ... 199
169 PUREE OF CELERY ... 200
170 STEW ... 201
171 SOUTHERN STEW ... 202
172 STEW MILANAISE ... 203
173 FRENCH STEW ... 204
174 TROUT ALPINE ... 205
175 TROUT LOMBARD ... 206
176 FRIED TROUT ... 207
177 TROUT WITH ANCHOVIES ... 208
178 EGGS WITH ONION SAUCE ... 209
179 EGGS WITH HAM ... 210
180 EGGS WITH TOMATO SAUCE ... 211
181 SCRAMBLED EGGS ... 212
182 PUDDING OF HAZELNUTS ... 213
183 CRISP BISCUITS ... 214
184 SOFT BISCUITS ... 216
185 BISCUITS SULTAN ... 218
186 MARGHERITA CAKE ... 220
187 MANTUA TART ... 221
188 CURLY TART ... 222
189 ALMOND CAKE ... 223
190 CORN MEAL CAKES ... 224
191 BISCUIT ... 226
192 CAKE MADELEINE ... 228
193 ALMOND CRISP-TART ... 230
195 QUINCE CAKE ... 233
196 PORTUGUESE CAKE ... 235
197 MACAROONS ... 236
198 FARINA CAKES ... 238
199 RICE TART ... 239
200 FARINA TART ... 241
201 PUDDING OF RICE MEAL ... 243
202 BREAD PUDDING ... 244
203 POTATO PUDDING ... 245
204 LEMON PUDDING ... 246
205 PUDDING OF ROASTED ALMONDS ... 247
206 CRISP CAKE IN DOUBLE BOILER ... 248
206 STUFFED PEACHES ... 249
207 MILK GNOCCHI ... 250
208 SABAYON ... 251
209 RED CURRANT OR GOOSEBERRY SYRUP ... 252
210 RASPBERRY SYRUP ... 254
211 LEMON SYRUP ... 255
212 HARD BLACK-BERRY SYRUP ... 256
213 ORGEAT ... 257
214 APRICOT MARMALADE ... 258
215 PRESERVE OF QUINCE ... 259
216 BISCUIT ... 260
217 LEMON ICE ... 262
218 STRAWBERRY ICE .. 263
219 ORANGE ICE ... 264
220 PISTACHE ICE CREAM ... 265
221 TUTTI FRUTTI ... 266

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이탈리아 요리 레시피 221 : The Italian Cook Book [영어원서]

World Classic Reading Book
세계 고전문학 읽기

The Art of Eating Well
PRACTICAL RECIPES
OF THE
ITALIAN CUISINE

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이탈리아 주부 요리법 인 이탈리아 cucina casalinga의 모든 고전적인 요리법을 특징으로하는 기본으로 돌아가는 농가 스타일 레시피 북입니다.

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음식 경제와 창의성
"요리 통찰력"이 더 뛰어난 요리사의 독창성과 함께 독특한 식사로 바뀔 수있는 내 자신의 음식 낭비에 대해 더 잘 알고 있습니다!

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