Enoteca

by Goldstein, Joyce Esersky; Wyant, Angela

• ISBN13: 9780811847377
• ISBN10: 0811847373
• Edition: Reprint
• Format: Paperback
• Copyright: 2005-04-01
• Publisher: Chronicle Books Llc

Summary

Joyce Goldstein's gorgeous cookbook celebrating the delightful foods served in Italian wine bars is now available in paperback. In Italy, the enoteca tradition captures the heart of what is for Italians la dolce vita small plates of simple, delicious fare, complemented by a glass or bottle of wine, and good company. This beautifully designed, exquisitely photographed cookbook tells the history of wine bars in Italy and features authentic, timeless recipes and their fascinating origins. From tasty dishes of omelets made with wild greens and stuffed pastas to fresh fruit tarts and regional cheeses each accompanied by a wine recommendation Enoteca is anyone's passport to the Italian wine bar experience when in Rome...or right at home.

Author Biography

Joyce Goldstein is a nationally known chef, author, teacher, and Mediterranean cooking expert. Her numerous cookbooks include, most recently, Italian Slow and Savory (0-8118-4238-X) and Solo Suppers (0-8118-3620-7). She lives in San Francisco.

Angela Wyant is a Sacramento-based photographer whose work has appeared in a variety of publications, including Food & Wine , and Travel & Leisure magazines.

Evan Goldstein is a Master Sommelier. He makes his home in the San Francisco Bay Area.

Table of Contents

Introduction: Evolution of the Enoteca	p. 9
Origin of the Recipes	p. 14
Evan Goldstein's Introduction to the Wine Notes	p. 17
Piccoli piatti fritti: Fritters and Frittatas	p. 19
Torte salate, focaccia, e crostini: Savory Pastries and Breads	p. 39
Pasta al forno: Pastas and Grains	p. 63
Pesce e frutti di mare: Fish and Shellfish	p. 87
Carne e pollame: Meat and Poultry	p. 111
Verdure: Vegetables	p. 141
Formaggi e condimenti e confetture per formaggi: Cheeses, Condiments, and Preserves	p. 157
Dolci: Sweets	p. 177
Bibliography	p. 188
Acknowledgments	p. 189
Index	p. 190
Table of Equivalents	p. 196
Table of Contents provided by Ingram. All Rights Reserved.