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Autentico: Cooking Italian, the Authentic Way
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- Buy It NowAutentico: Cooking Italian, the Authentic Way
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Item specifics
- Condition
- Brand
- St. Martin's Press
- Edition
- First Edition
- MPN
- 9781250124975
- ISBN
- 9781250124975
About this product
Product Identifiers
Publisher
St. Martin's Press
ISBN-10
1250124972
ISBN-13
9781250124975
eBay Product ID (ePID)
234205241
Product Key Features
Book Title
Autentico : Cooking Italian, the Authentic Way
Number of Pages
384 Pages
Language
English
Topic
Specific Ingredients / Pasta, Regional & Ethnic / Italian
Publication Year
2017
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1.4 in
Item Weight
49 Oz
Item Length
10.9 in
Item Width
7.8 in
Additional Product Features
Intended Audience
Trade
LCCN
2017-033117
Reviews
"Authentic" does indeed define this first cookbook from a longtime importer of Italian fine foods to the U.S. Even better, Beramendi is generous with credits, clear about his preference for simplicity (for instance, avoiding overcrowded plates and recipes with too many disparate ingredients), and forthright about his likes and dislikes. Expect great information about the basics, from deciphering important labels like DOP and IGP, to explicit instructions for the selection, use, and care of anchovies, capers, garlic, and other ingredients ... Autentico--and magnifico . -- Booklist Magazine "Perhaps because he loves to entertain, the author's tone is not so much that of a chef (although he is a chef) as that of a congenial host always at play in the kitchen. . . . The recipes are accessible and, true to the book's title, authentic." -- Publishers Weekly "Rolando Beramendi has had an enormous impact on American food. His fingerprints are all over our business here at Zingerman's, and I know we're not alone." -Ari Weinzweig, Zingerman's "Rolando Beramendi brings the bounty of Italy to our tables with recipes that celebrate the vibrant ingredients and fresh flavors of his home country. A true talent in the kitchen, Rolando tantalizes us with everything from vegetable-friendly contorni to fruit-forward, rustic desserts. Autentico is bellissimo ! - David Lebovitz, author of L'appart and My Paris Kitchen "Rolando Beramendi has an unrivaled passion for the Italian foods he sells...With unbridled and infectious joy, Rolando speaks of their history, explains how to use them, even how to eat them. I truly believe that if it weren't for Rolando, the Italian food products available in America would not nearly be at the high level of quality they are now. Cooks and diners alike in America owe Rolando a debt of gratitude." -Nancy Silverton, chef/co-owner of Mozza Restaurant Group "Rolando has an amazing eye (as well as a nose and a palate) for the very best in food and drink, and he is as apt to find it in a peasant farmhouse in Tuscany as he is in an aristocratic palazzo in the Veneto. " -Nancy Harmon Jenkins "Rolando arrives at my house like a gust of spring, laden with new ideas, recipes and flavors. Bolstering his enthusiasm is a profound knowledge of Italian food, based on experience in the kitchen as well as at the table of Italy's greatest cooks. The idea that all of this will be encapsulated in a book that I can consult at will is very exciting." -Mary Taylor Simeti, author of On Persephone's Island: A Sicilian Journal (Vintage) and Pomp and Sustenance: Twenty Centuries of Sicilian Food "Americans should be thankful to Rolando for the wonderful products that he has introduced to this country." -Rosetta Costantino, "Rolando Beramendi has had an enormous impact on American food. His fingerprints are all over our business here at Zingerman's, and I know we're not alone." -Ari Weinzweig, Zingerman's "Rolando Beramendi brings the bounty of Italy to our tables with recipes that celebrate the vibrant ingredients and fresh flavors of his home country. A true talent in the kitchen, Rolando tantalizes us with everything from vegetable-friendly contorni to fruit-forward, rustic desserts. Autentico is bellissimo ! - David Lebovitz, author of L'appart and My Paris Kitchen "Rolando Beramendi has an unrivaled passion for the Italian foods he sells...With unbridled and infectious joy, Rolando speaks of their history, explains how to use them, even how to eat them. I truly believe that if it weren't for Rolando, the Italian food products available in America would not nearly be at the high level of quality they are now. Cooks and diners alike in America owe Rolando a debt of gratitude." -Nancy Silverton, chef/co-owner of Mozza Restaurant Group "Rolando has an amazing eye (as well as a nose and a palate) for the very best in food and drink, and he is as apt to find it in a peasant farmhouse in Tuscany as he is in an aristocratic palazzo in the Veneto. " -Nancy Harmon Jenkins "Rolando arrives at my house like a gust of spring, laden with new ideas, recipes and flavors. Bolstering his enthusiasm is a profound knowledge of Italian food, based on experience in the kitchen as well as at the table of Italy's greatest cooks. The idea that all of this will be encapsulated in a book that I can consult at will is very exciting." -Mary Taylor Simeti, author of On Persephone's Island: A Sicilian Journal (Vintage) and Pomp and Sustenance: Twenty Centuries of Sicilian Food "Americans should be thankful to Rolando for the wonderful products that he has introduced to this country." -Rosetta Costantino, "Authentic" does indeed define this first cookbook from a longtime importer of Italian fine foods to the U.S. Even better, Beramendi is generous with credits, clear about his preference for simplicity (for instance, avoiding overcrowded plates and recipes with too many disparate ingredients), and forthright about his likes and dislikes. Expect great information about the basics, from deciphering important labels like DOP and IGP, to explicit instructions for the selection, use, and care of anchovies, capers, garlic, and other ingredients. His dislikes, by the way, are boldly apparent. "Disclaimer: I don't like turkey. While we're at it, I don't like chicken, either." Borrowing and occasionally personalizing many of the 120 recipes from his Italian chef-friends, Beramendi ensures through his well-presented instructions that the pasta will be al dente, the right wines will accompany, and the ultimate result will more than please. Recipes represent both familiar dishes and twists on traditional ones--caponata and risotto, swordfish torte and pizza without a crust--and are accompanied by good photographs and, when necessary, a few step-by-step visuals. In between are narrative snapshots of Beramendi's culinary heroes and his considerable knowledge, including a short dissertation on farro. Autentico--and magnifico . -- Booklist Magazine "Rolando Beramendi has had an enormous impact on American food. His fingerprints are all over our business here at Zingerman's, and I know we're not alone." -Ari Weinzweig, Zingerman's "Rolando Beramendi brings the bounty of Italy to our tables with recipes that celebrate the vibrant ingredients and fresh flavors of his home country. A true talent in the kitchen, Rolando tantalizes us with everything from vegetable-friendly contorni to fruit-forward, rustic desserts. Autentico is bellissimo ! - David Lebovitz, author of L'appart and My Paris Kitchen "Rolando Beramendi has an unrivaled passion for the Italian foods he sells...With unbridled and infectious joy, Rolando speaks of their history, explains how to use them, even how to eat them. I truly believe that if it weren't for Rolando, the Italian food products available in America would not nearly be at the high level of quality they are now. Cooks and diners alike in America owe Rolando a debt of gratitude." -Nancy Silverton, chef/co-owner of Mozza Restaurant Group "Rolando has an amazing eye (as well as a nose and a palate) for the very best in food and drink, and he is as apt to find it in a peasant farmhouse in Tuscany as he is in an aristocratic palazzo in the Veneto. " -Nancy Harmon Jenkins "Rolando arrives at my house like a gust of spring, laden with new ideas, recipes and flavors. Bolstering his enthusiasm is a profound knowledge of Italian food, based on experience in the kitchen as well as at the table of Italy's greatest cooks. The idea that all of this will be encapsulated in a book that I can consult at will is very exciting." -Mary Taylor Simeti, author of On Persephone's Island: A Sicilian Journal (Vintage) and Pomp and Sustenance: Twenty Centuries of Sicilian Food "Americans should be thankful to Rolando for the wonderful products that he has introduced to this country." -Rosetta Costantino, "Rolando has an amazing eye (as well as a nose and a palate) for the very best in food and drink, and he is as apt to find it in a peasant farmhouse in Tuscany as he is in an aristocratic palazzo in the Veneto. " -Nancy Harmon Jenkins, author of The Four Seasons of Pasta "Rolando Beramendi has an unrivaled passion for the Italian foods he sells... With infectious joy, Rolando speaks of their history, explains how to use them, even how to eat them." -Nancy Silverton, author of Mozza at Home "Rolando Beramendi has had an enormous impact on American food." -Ari Weinzweig, Zingerman's, "Authentic" does indeed define this first cookbook from a longtime importer of Italian fine foods to the U.S. Even better, Beramendi is generous with credits, clear about his preference for simplicity (for instance, avoiding overcrowded plates and recipes with too many disparate ingredients), and forthright about his likes and dislikes. Expect great information about the basics, from deciphering important labels like DOP and IGP, to explicit instructions for the selection, use, and care of anchovies, capers, garlic, and other ingredients. His dislikes, by the way, are boldly apparent. "Disclaimer: I don't like turkey. While we're at it, I don't like chicken, either." Borrowing and occasionally personalizing many of the 120 recipes from his Italian chef-friends, Beramendi ensures through his well-presented instructions that the pasta will be al dente, the right wines will accompany, and the ultimate result will more than please. Recipes represent both familiar dishes and twists on traditional ones--caponata and risotto, swordfish torte and pizza without a crust--and are accompanied by good photographs and, when necessary, a few step-by-step visuals. In between are narrative snapshots of Beramendi's culinary heroes and his considerable knowledge, including a short dissertation on farro. Autentico--and magnifico . -- Booklist Magazine "Perhaps because he loves to entertain, the author's tone is not so much that of a chef (although he is a chef) as that of a congenial host always at play in the kitchen. . . . The recipes are accesible and, true to the book's title, authentic." -- Publisher's Weekly "Rolando Beramendi has had an enormous impact on American food. His fingerprints are all over our business here at Zingerman's, and I know we're not alone." -Ari Weinzweig, Zingerman's "Rolando Beramendi brings the bounty of Italy to our tables with recipes that celebrate the vibrant ingredients and fresh flavors of his home country. A true talent in the kitchen, Rolando tantalizes us with everything from vegetable-friendly contorni to fruit-forward, rustic desserts. Autentico is bellissimo ! - David Lebovitz, author of L'appart and My Paris Kitchen "Rolando Beramendi has an unrivaled passion for the Italian foods he sells...With unbridled and infectious joy, Rolando speaks of their history, explains how to use them, even how to eat them. I truly believe that if it weren't for Rolando, the Italian food products available in America would not nearly be at the high level of quality they are now. Cooks and diners alike in America owe Rolando a debt of gratitude." -Nancy Silverton, chef/co-owner of Mozza Restaurant Group "Rolando has an amazing eye (as well as a nose and a palate) for the very best in food and drink, and he is as apt to find it in a peasant farmhouse in Tuscany as he is in an aristocratic palazzo in the Veneto. " -Nancy Harmon Jenkins "Rolando arrives at my house like a gust of spring, laden with new ideas, recipes and flavors. Bolstering his enthusiasm is a profound knowledge of Italian food, based on experience in the kitchen as well as at the table of Italy's greatest cooks. The idea that all of this will be encapsulated in a book that I can consult at will is very exciting." -Mary Taylor Simeti, author of On Persephone's Island: A Sicilian Journal (Vintage) and Pomp and Sustenance: Twenty Centuries of Sicilian Food "Americans should be thankful to Rolando for the wonderful products that he has introduced to this country." -Rosetta Costantino
Photographed by
Frankel, Laurie
Dewey Decimal
641.5945
Table Of Content
Foreword by Ina Garten Avertenza Disclaimer La Dispense The Pantry Pronto per l'uso Ready to Use Per Incominciare To Begin With Ora per Primo Now, for a First Course Come Pietanza As a Main Course Per Acconpagnare To Accompany Per Finere To Finish With Acknowledgments Resources Index
Synopsis
Autentico is an introduction to the true flavors of Italy. From the bright notes of fresh olive oil to the hearty warmth of slow-cooked rag , Rolando Beramendi, importer and connoisseur of the finest ingredients from Italy, has crafted a perfect guide to authentic Italian food. Unlike many Italian cookbooks, Autentico goes far beyond pasta. In a world where culinary shortcuts, adulteration, misleading labeling, and mass production of seemingly "authentic" food rule, culinary archaeologist, innovator and cooking teacher Rolando Beramendi has kept centuries-old culinary traditions alive. That's authentic In Autentico , Rolando details how to make classic dishes from Spaghetti Cacio e Pepe to Risotto in Bianco and Gran Bollito Misto as they are meant to be - not the versions that somehow became muddled as they made their way across the globe. Among the 120 recipes, you'll find Baked Zucchini Blossoms filled with sheep's milk ricotta; Roast Pork Belly with Wild Fennel; Savoy Cabbage Rolls made with farro and melted fontina; Orecchiette with Sausage and Broccoli Rabe; Risotto with Radicchio; and a Lamb Stew with ancient Spice Route flavors that have roots from the times of Marco Polo and could have been served to the de' Medici during the Renaissance. And of course, there are dolci (desserts): Summer Fruit Caponata, Meringata with Bitter Chocolate Sauce, and a simple, moist, and succulent Extra Virgin Olive Oil Cake. Colored by the choicest ingredients from the shores of Italy and beyond, the pages of Autentico offer a rich taste of the Italy's history, brought to life in the modern kitchen., Autentico is an introduction to the true flavors of Italy. From the bright notes of fresh olive oil to the hearty warmth of slow-cooked ragú, Rolando Beramendi, importer and connoisseur of the finest ingredients from Italy, has crafted a perfect guide to authentic Italian food. Unlike many Italian cookbooks, Autentico goes far beyond pasta. In a world where culinary shortcuts, adulteration, misleading labeling, and mass production of seemingly "authentic" food rule, culinary archaeologist, innovator and cooking teacher Rolando Beramendi has kept centuries-old culinary traditions alive. That's authentic! In Autentico , Rolando details how to make classic dishes from Spaghetti Cacio e Pepe to Risotto in Bianco and Gran Bollito Misto as they are meant to be - not the versions that somehow became muddled as they made their way across the globe. Among the 120 recipes, you'll find Baked Zucchini Blossoms filled with sheep's milk ricotta; Roast Pork Belly with Wild Fennel; Savoy Cabbage Rolls made with farro and melted fontina; Orecchiette with Sausage and Broccoli Rabe; Risotto with Radicchio; and a Lamb Stew with ancient Spice Route flavors that have roots from the times of Marco Polo and could have been served to the de' Medici during the Renaissance. And of course, there are dolci (desserts): Summer Fruit Caponata, Meringata with Bitter Chocolate Sauce, and a simple, moist, and succulent Extra Virgin Olive Oil Cake. Colored by the choicest ingredients from the shores of Italy and beyond, the pages of Autentico offer a rich taste of the Italy's history, brought to life in the modern kitchen.
LC Classification Number
TX723.B456 2017
Item description from the seller
Seller feedback (2,432)
- n***1 (22)- Feedback left by buyer.Past monthVerified purchaseThe book is new and sealed as described, there is a slight dint on one of the corners but it's fairly minor and acceptable at the low price I paid. The item was packed and shipped within an hour of being purchased and arrived fairly quickly. The book was securely packed and wrapped in plenty of bubble wrap. I am happy with my purchase.
- g***g (275)- Feedback left by buyer.Past monthVerified purchaseBook arrived in new condition and well packed for the trip with USPS. Amazing value for this massive Conan collection. Seller was quick and professional in their response to my question. I will purchase from this seller again. Thank you for a pleasant transaction!
- e***o (369)- Feedback left by buyer.Past 6 monthsVerified purchaseI cannot express how excited I am about my new cookbook. Exclamation, the seller did a great job packaging yet and shipping it quickly to me. It arrived perfectly with no dents and no bent corners, I am very picky when it comes to my books. I am very pleased with my purchase and felt that it was a fair price for the book. A very kind seller, I would definitely recommend the seller to others!When Southern Women Cook: History, Lore, and 300 Recipes with Contributions f... (#326404471554)
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