Fiamma: The Essence of Contemporary Italian Cooking - Hardcover

White, Michael; Pruess, Joanna; Katz, Elizabeth

Hardcover

ISBN 10: 0764599313 ISBN 13: 9780764599316

Publisher: John Wiley & Sons Inc, 2006

Synopsis

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.

About this title

Review

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From the Inside Flap

With restaurants in New York Cityand Las Vegas, Fiamma Osteria is setting a new standard for contemporary Italian cuisine. Executive Chef Michael White, Esquire's Chef of the Year in 2002, spent seven years at a Michelin two-star restaurant near Bologna steeping himself in the traditions of the Italian kitchen, and he brings to Fiamma a deep understanding of the pristine seasonal ingredients and pure flavors that are the hallmark of great Italian cooking. Yet White also draws on his experiences cooking in France and America to give his dishes a unique sophistication and panache. The result is modern Italian cooking at its finest and most flavorsome.

Now, White and his Executive Pastry Chef, Elizabeth Katz, share the secrets of their extraordinary dishes in this beautiful full-color cookbook. "Fiamma" means flame in Italian, and the 110 recipes included here are sure to kindle excitement at the table. Dishes such as Roasted Beets with Shaved Parmigiano and Hazelnut Vinaigrette, Tagliolini with Shrimp and Lobster, Gnocchi with Morels and Fava Beans, Tuna with Caponata, Roasted Pork with Glazed Peaches, Lemon Tart with Berry Marmalade, and Individual Chocolate Cakes with Fresh Raspberries use top-quality ingredients, simple preparations, and robust flavorings to create a stylish new Italian cuisine that will arouseyour senses—and delight everyone at your table.

Throughout the book, Chef White discussesthe inspirations for his recipes as well asthe foundations of his contemporary Italian cooking. He offers kitchen tips and step-by-step instructions, explains why certain techniques lead to superior results, and provides recipes for signature Fiamma flavorings such as Rosemary Salt, Lemon Olive Oil, and Cremona-Style Mostarda. Illustrated throughout with full-color photos and complete with mail-order sources for hard-to-find ingredients, Fiamma is inspiring, practical, and wholly original—a cookbook that will help you take Italian cooking to new heights.

About this edition

• Publisher: John Wiley & Sons Inc
• Publication date: 2006
• ISBN 10: 0764599313
• ISBN 13: 9780764599316
• Binding: Hardcover
• Edition number: 1
• Number of pages: 272