carnevalemanfredonia.it
» » Patricia Wells' Trattoria

eBook Patricia Wells' Trattoria download

by Patricia Wells

eBook Patricia Wells' Trattoria download ISBN: 0688105327
Author: Patricia Wells
Publisher: William Morrow Cookbooks; 1st edition (October 19, 1993)
Language: English
Pages: 338
ePub: 1206 kb
Fb2: 1399 kb
Rating: 4.1
Other formats: lit lrf lrf azw
Category: Cooking
Subcategory: Regional and International

Patricia Well's trattoria.

Patricia Well's trattoria. Books for People with Print Disabilities. Internet Archive Books.

Patricia Wells – journalist, author, and cooking teacher – is an American who has lived in Paris since 1980

Patricia Wells – journalist, author, and cooking teacher – is an American who has lived in Paris since 1980. and Provence, Bistro Cooking, Simply French, and Trattoria. Her first book, The Food Lover’s Guide to Paris, was a landmark work that "cracked the code" to the Paris food world.

by Patricia Wells (Author). I bought her book after a trip to Italy and found that I was able to capture the essence of Trattoria cooking. I particularly like her Osso Bucco (Braised veal shanks) recipe and her recipe for crusty Italian bread.

Patricia Wells' Trattoria book. Goodreads helps you keep track of books you want to read. Start by marking Patricia Wells' Trattoria: Simple and Robust Fare Inspired by the Small Family Restaurants of Italy as Want to Read: Want to Read savin. ant to Read.

92 beğenme · 7 kişi bunun hakkında konuşuyor. Good fun and good food at Coya - Patricia Wells. 10 Ekim, 15:27 ·. Herkese Açık. 3 Yorum · Haberin Tam Boyutu. Excited to announce the dates for my 2021 At Home with Patricia Wells cooking classes Daha Fazla.

Patricia Wells (born 5 November 1946 in Milwaukee, Wisconsin) is a cookbook author and teacher who divides her time between Paris and Provence. Her book Patricia Wells at Home in Provence (1996) won the James Beard Award for Best International Cookbook. Wells is the only American and the only woman to be a restaurant critic for a major French publication, L'Express (1988–1991). She was also a restaurant critic for the International Herald Tribune from 1980 until 2007.

Patricia Wells' Trattoria now feeds America's passion for Italian food with 150 authentic recipes.

Here Patricia Wells codifies the skills she imparts in her classes in this inviting instruction manual and cookbook. Each of the recipes teaches particular, searing, simmering, sweating, steaming, braising, deep-frying-with additional recipes that take your skills in directions both savory and sweet, simple and profound-giving you the knowledge and assurance to expand your cooking even further.

Patricia Wells Trattoria -Healthy Robust Fare from Italian Family .

Customs services and international tracking provided. Customs services and international tracking provided. Patricia Wells' Trattori by Steven Rothfeld and Patricia Wells (1993, Hardcover).

Offering hearty food inspired by the small family restaurants of Italy, the award-winning author of Simply French presents 150 recipes for authentic and traditional trattoria food, including more than thirty pasta dishes. 100,000 first printing. $100,000 ad/promo. Tour.
Comments: (7)
Naa
Trattoria by Patricia Wells is one of the classic Italian cookbooks that puts very good, healthy, everyday food within the grasp of home cooks. I have had a paperback version for 15 years and when I saw the original hardback available on Amazon I had to have it. I will pass it down through to one of my children as a legacy.
Tyler Is Not Here
This book is Patricia Wells' Italian companion to her French cuisine's `Bistro Cooking' and it succeeds in doing for the Italian comfort food world the same great job she did for the Bistro. A look at the table of contents shows at a glance where the major differences lie between the two cuisines. Where `Bistro Cooking' had a chapter on potatoes and one chapter on pasta, `Trattoria' has two chapters on pasta (dried and fresh) plus chapters on `Rice and Polenta' and `Breads and Pizzas'. While `Bistro Cooking' desserts concentrated on pastries, `Trattoria' desserts concentrate on granitas, sorbets, and ice creams. The French book also seems to give more attention to eggs and cheese than the Italian book.
Recipes for a large number of Italian standards are presented in this book, but not all classics make an appearance, since this book does not deal with all of Italian cuisine, only that food you would most commonly expect in a family-run Trattoria. This means that the book gives a lot of attention to antipasti, salads, vegetables, soups, pastas, sauces, and condiments. The most common land based protein is chicken. Veal, so common in many classic Italian dishes, just barely manages to make an appearance in a recipe for veal shanks. There are no expensive veal dishes here. Some pork and lamb dishes make an appearance, but chicken is definitely the star of the show. There are also few long cooking beef braises like ragu Bolognese either. I was surprised to see that even gnocchi was absent, in spite of a healthy representation of other dishes from famous Roman Trattorias.
The classics which do show up are things like marinated, grilled, and fried artichokes; panzanella and other salads featuring arugula, celery (puntarelle), and spinach; and pasta such as spaghetti alla Puttanesca and lasagna. One of the real stars of the book is the selection of chicken dishes, including chicken cooked under bricks and the chicken cacciatora dishes.
Although Ms. Wells specializes in French cuisine, she has really done us a service with this book in making these Italian classics available in such an effective manner. The nature of the subject means that almost all recipes, especially those for vegetables, starches, and seafood are very straightforward. Still, the author does not skimp on important details. This is no more evident than in her chapters on pizza and breads. In reviewing books like this, I typically advise people to refer to books by specialists in baking, but I make an emphatic exception with this book. I am delighted, for example, to find a really effective recipe for ciabatta, a rustic type of bread which is superb for making panninis, not to mention a killer Philadelphia cheese steak sandwich (See Tyler Florence's book for an over the top recipe).
For those who are unfamiliar with bread baking, do not be surprised at the long waiting times for some types of bread baking, especially the artisinal yeast breads and natural yeast breads such as sourdough. Ms. Wells suggestions on bread baking techniques are repeated by every bread expert I have read. Do not skimp on her resting times or on her suggestions to have doughs rise in a cool location. Also, I strongly suggest you get a baking stone if you do bread, at least for your pizza. This is not to say that all bread recipes take days. The previously mentioned ciabatta and a recipe for olive rolls are relatively fast. Wells's chapter will not turn you into a professional baker, but it will certainly turn on the bread-baking gene, if you have it.
In the chapter on desserts, I was particularly happy to find a recipe for the ricotta cheesecake, a very chic pastry with as much panache as a Brooklyn cheesecake with much fewer calories.
If you like cooking Italian food without a lot of fuss, this is the book for you. If someone asked me for a recommendation on a book with which to have fun, I would recommend they get both `Trattoria' and `Bistro Cooking'. Together, they are less expensive than many recent celebrity written cookbooks.
Highly recommended.
Mullador
Love this book
Umrdana
Everything Patricia does fro Provencal food she does for Italian trattoria fare. I always know her recipes will work.
Hugighma
I'll preempt this review by stating that i'm used to excellent Italian cooking created by my Italian mom, my 3 Italian aunts, my 2 Italian grandmothers...all excellent cooks. With that in mind, i thoroughly enjoyed Trattoria.
What makes it so wonderful is that not only are the recipes tasty and simple to make but they're also authentic, just what she boasts on the book's front cover. This is what Trattoria or simple Italian cooking is all about. Think a few fresh, quality (those are both very important words) ingredients...fruity extra virgin olive oil, tender fresh mozzarella, plump summer tomatoes...mixed just so to create magic. HEre are a few examples:
Aunt Flora's olive salad, a spicy mix of olives, hot pepper flakes and olive oil is very close to what i look forward to every Christmas Eve except my mom adds some diced red bell pepper. The baked sea bass is very close to the bluefish my grams used to make, except she used halved tomatoes pierced with spikes of garlic in place of the artichokes. And the lemon risotto, beautiful in its simplicity, is perfect in the summertime with simply grilled chicken.
These three recipes are very simple , very authentic and very delicious, typical of all of Trattoria. What's not to love about that?
This cookbook is also a great starting point for anyone that is just learning to cook, especially if you love Italian.