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Acknowledgments | p. xi |
Foreword | p. xiii |
Maps | p. xv |
Introduction | p. xvii |
Cooking Notes | p. XXV |
Two Sisters-Le due sorelle | p. 1 |
Polenta with Ragù | p. 4 |
Umbrian Ragù | p. 7 |
Fava Bean and Chard Soup | p. 9 |
Roast Chicken with Potatoes | p. 12 |
Slow-Roasted Tomatoes with Bread Crumbs | p. 15 |
Focaccia with Onions and Rosemary | p. 17 |
Spaghetti Carbonara | p. 22 |
Eggplant Parmesan | p. 24 |
Classic Tomato Sauce | p. 26 |
Pork Chops with Rosemary and Sage | p. 31 |
Chicken with Red Peppers | p. 32 |
Peach-Fig Jam | p. 35 |
My Professor and the Two Cousins-Il mio professore e le due cugine | p. 40 |
Spaghetti with Tuna and Tomatoes | p. 43 |
Scaloppine with Prosciutto and Provolone | p. 46 |
Jam Tart | p. 53 |
Almond-Orange Biscotti | p. 55 |
Squab in Red Wine and Vinegar | p. 59 |
The Grandmothers-Le nonne | p. 62 |
Crostini with Liver Pâté | p. 66 |
Tiny Potato Dumplings | p. 69 |
Duck Ragù with Braised Meat | p. 72 |
Lasagne with Ragù | p. 75 |
Pasta and Beans | p. 81 |
Fresh Egg Pasta | p. 84 |
Cannelloni | p. 90 |
Béchamel | p. 94 |
Beets with Lemon | p. 97 |
Chickling Pea Soup | p. 98 |
Fresh Tomato Sauce | p. 101 |
Grilled Marinated Lamb Chops | p. 103 |
My Acquaintances-I miei conoscenti | p. 106 |
Fried Zucchini Blossoms | p. 111 |
Parmesan Egg-Drop Soup | p. 117 |
Meat Broth | p. 118 |
Fish Soup | p. 123 |
Pizza ôOn the Plateö | p. 130 |
Pizza Marinara | p. 133 |
The Young Cooks-Gli giovani cuochi | p. 143 |
Roasted Potatoes | p. 146 |
Spinach-Ricotta Dumplings with Classic Tomato Sauce | p. 151 |
Spring Garlic Frittata | p. 157 |
Chicken and Lamb with Tomatoes and Garlic | p. 160 |
Pasta-with Lentils and Truffles | p. 165 |
Amaretti Cake | p. 165 |
Artisans, Farmers, and Producers of Umbrian Products-Gli artigiani, gli agricoltori e i produttori Umbri | p. 168 |
Garbanzo Bean Soup with Pasta | p. 170 |
Rabbit with Fennel | p. 172 |
Anise Wine Cookies | p. 174 |
Farro Soup with Saffron | p. 179 |
Creamy Risotto | p. 185 |
Beef and Pork Braised in Tomatoes and Wine | p. 188 |
Spaghetti with Cherry Tomatoes and Ricotta Salata | p. 192 |
Umbrian Bulk Sausage | p. 202 |
Dining Out-Mangiare fuori | p. 209 |
Air-Dried Beef with Arugula | p. 214 |
Mini Jam Turnovers | p. 216 |
Fish with Fennel | p. 222 |
Scallops with Tomato Fennel Confit | p. 225 |
Grilled Zucchini with Bread Crumbs | p. 231 |
Farro Salad with Tomatoes and Arugula | p. 233 |
Pears Poached in Sagrantino | p. 236 |
Scaloppine with Artichokes | p. 237 |
Steak with Arugula and Cherry Tomatoes | p. 240 |
Holidays-Le feste | p. 243 |
Cappelletti (Little Hats) in Broth | p. 247 |
Spiced Chocolate-Nut Candy | p. 251 |
Lentils with Garlic | p. 258 |
Grilled Lamb | p. 266 |
Chard-Ricotta Ravioli | p. 268 |
Festivals and Events-Le sagre e gli eventi | p. 274 |
Fried Flat Bread | p. 280 |
Quick Dough | p. 281 |
Bean, Farro, Barley, and Lentil Salad | p. 283 |
Chicken Braised in Tomatoes | p. 286 |
Herb Sauce | p. 287 |
Vanilla Cream with Strawberry Sauce | p. 289 |
Fennel Salad | p. 295 |
Griddle Bread | p. 296 |
The Wineries-Le cantine | p. 304 |
Crostini with Mushroom-Truffle Pâté | p. 318 |
Apple Strudel | p. 320 |
Lemon Liqueur | p. 325 |
Pear, Arugula, and Prosciutto Salad | p. 327 |
Balsamic Vinaigrette | p. 328 |
Umbrian Yellow Cake | p. 341 |
Resources | p. 351 |
Photo Captions | p. 357 |
Index | p. 359 |
Table of Contents provided by Ingram. All Rights Reserved. |
The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.
The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.