Найти книгу: "Pasta Mia!"

Die Italiener lieben sie, und auch wir greifen gerne auf sie zuruck – egal ob es schnell gehen soll oder ein herrliches Festessen aufgetischt wird: die Pasta! Kein Wunder also, dass Gennaro Contaldo in seinem neuesten Buch seine Lieblingszutat in den Mittelpunkt stellt. Dabei prasentiert er eine wundervolle original italienische Sammlung von Gerichten aus frisch zubereiteten oder getrockneten, gefullten oder uberbackenen Nudeln, verrat wertvolle Tipps furs Selbermachen der Teigwaren sowie zu seinen Grundsaucen und erzahlt gewohnt locker aus seinem Leben. Ob im Salat, in der Suppe, mit Gemuse oder Fleisch – Gennaro zeigt, wie wandelbar Pasta ist!
Pasta geht immer: Authentische italienische Gerichte von Jamie Olivers Mentor und bestem Freund

Triju knygu serija „Broliai Djukai“. Pirma knyga. Vos suzinojes apie slapta motinos plana apvesdinti ji ir jo brolius, tarptautines korporacijos Djukas prezidentas Adamas ima dairytis per peti. Galbut ka tik i darba priimta patrauklioji jo padejeja Trisa Dzeims tera statytine, kuri siekia nusitempti zavu vyra prie altoriaus ir uzvaldyti jo turtus? Adamas Djukas nusprendzia isitraukti i zaidima: suvilios naujaja padejeja ir galiausiai pasius ja po velniu. Taip visiems laikams padarys gala absurdiskam motinos pirsliavimui. Taciau tikruju Trisos ketinimu niekas ne nenumano…

The ultimate pizza, pasta, bread and Italian recipe book from one of world’s leading chefs and co-owner of Union Jacks with Jamie Oliver.Chris Bianco’s ‘perfect pizza’ has won him awards and accolades from fellow chefs, food critics and millions of customers since he first opened his diminutive Pizzeria Bianco in Phoenix, Arizona. Chris’ skill and inspired cooking has made him the pizza expert that other chefs turn to, including Jamie, who joined forces with him to revolutionise British pizza with their Union Jacks restaurant.In his much-anticipated first cookbook, Chris finally reveals the secrets behind his phenomenal Italian food. Chris guides you through the alchemy and history of flatbreads and pizzas, pasta and bread doughs. He explains the magic trio of flour, water and tomatoes, the science of leavening and bringing your food together with ‘fire and smoke’ – or the simple domestic oven and hob.Chris’ infectious approach combines cheffy knowledge with down-to-earth accessible recipes; after all, Chris explains, pizza is only ‘posh cheese on toast’, to deliver a cookbook that is both insightful and doable.Including all-time-favourite pizzas such as Margherita and Wise Guy, pasta including pappardelle and gnocci, and foccacia and country breads, this stunning book also includes over 60 simple Italian-inspired recipes.Recipes include: antipasti such as Roasted Dates with Fontina & Prosciutto; salads and sides including Watermelon, Fennel & Parsley Salad and Panzanella; pastas including Tagliatelle with Lemon and Spinach & Ricotta Crespelle; mains such as Slow-Roasted Lamb and Pappa a Pomodoro; desserts such as Rhubarb & Ricotta Pudding and Seasonal Fruit Crostata.With beautiful food photography by David Loftus, Chris’ distinctive first book will inspire novice Italian food lovers as well as more confident cooks looking to learn from the best.

Мастер-класс по приготовлению итальянской пасты. Здесь вы найдете 3 варианта рецептов теста для пасты, 14 рецептов соусов и заготовок, а также 21 рецепт готовых основных блюд с пастой.Во всех рецептах есть пошаговое описание, а большинство шагов сопровождается фотографиями. Учитывая, что все фото сделаны лично автором в процессе работы над книгой, у вас точно все получится с первого раза, даже если вы начинающий кулинар!

Over the last few years the technologies employed in the production of dry pasta and semolina have changed dramatically. This highly practical book examines these changes and gives commercially relevant information to the reader in the areas of durum wheat, semolina production, pasta mixing and extrusion, shape design and quality assurance. Written principally for food technologists working with pasta as an end product or as an ingredient, this book is also an essential reference source for academic, research and teaching institutions.