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Ligurian Kitchen
Born and raised in Torino, Italy, Laura Giannatempo spent most summers growing up at her family's seaside house in Liguria, a narrow strip of beautiful coastal land in the northwest of Italy known as the Italian Riviera. Here she developed a passion for the region's vibrant food--refreshing and piquant, best known for its lavish use of fish as well as fresh herbs and produce. A Ligurian Kitchen is a sophisticated love story between the author and the land whose foods and people she vividly describes. It's a lively, pulsating account of the intermingling of life and cuisine in the best tradition of the cookbook memoir. Quintessential regional specialties such as Trofie con Pesto alla Genovese, (Trofie Pasta with Pesto, Green Beans, and Potatoes) and focaccia fill the book's pages, along with original dishes like Maltagliati con Pesto Piccantino (Fresh Maltagliati with Spicy Purple Pesto) and Ciuppin con Crostoni di Paprika (Ligurian Seafood Bisque with Paprika Crostoni). You'll be tantalized by the delights of seafood lasagna and olive oil gelato--but breezy tales of lovable uncles and a lyrical account of making pasta in the midst of a thundering storm tempt just as much. With 100 delicious recipes and a beautiful selection of color photographs, Giannatempo takes you on a spirited gastronomic journey through that extraordinary marriage of land and sea that is Ligurian cuisine. The recipes are peppered by zestful portraits of artisanal bread bakers and wine makers, along with evocative reminiscences that are part memoir, part diary and travelogue with a dash of humor.
Sale price: $19.13
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Oldways Table
The Oldways Table compiles more than 15 years of groundbreaking work into an accessible food reference, filled with the flavors, preparations, and lessons of the world's great cuisines and cooks. An eclectic resource to be sampled or savored, The Oldways Table is a treasury of great recipes, a dietary guide, and an informed tribute to the world's most influential food traditions. If I were asked to name the one group that has most influenced the way we eat today, my answer would be Oldways. It would certainly not be the nutrition establishment, which, in 1988, the year Dun Gifford thought up Oldways, was still promoting the politically inspired USDA food groups, condemning every type of fat, and prescribing diets that nobody on the face of the earth ever ate. With the nutrition department at Harvard, Oldways and Gifford discovered the Mediterranean diet, rich in olive oil and rich wine, and promoted its life-giving properties in the most innovative ways. Here we have recipes from some of the prophets who understood this all along--Paula Wolfert, Carol Field, Nancy Jenkins, many others. Their subsidiary discoveries are just as important--do you realize that eating chocolate does not raise your cholesterol? --Jeffrey Steingarten, author of The Man Who Ate Everything The Oldways Table is one of the most impressive, exciting, comprehensive, and important books on the subject of food and agriculture ever published. There are dozens of wonderful, thought-provoking essays and beautiful, simple recipes from some of the greatest minds in the food world today--all woven together by the Oldways philosophy and vision, which is rooted in common sense and a passion for all things edible. Thank you, Dun and Sara, for your devotion to making the table (and therefore the world) a better place for all of us. --Jasper White, chef and author of 50 Chowders Oldways pioneered the brilliant concept of joining high-level nutrition-science evidence with chef-quality recipes and meals, and The Oldways Table invites everyone to sit down and enjoy its joyous approach to eating well for lifelong good health. --Frank Sacks, MD, Professor of Nutrition and Medicine, Harvard School of Public Health and Harvard Medical School It would be hard to imagine a more valuable compendium covering the history and application of the highly praised Mediterranean Diet Pyramid and the trends toward healthful, sustainable, and traditional eating emanating from it. With its accessible explanations of the science behind the movement, practical information on all food categories, and varied enticing recipes, this book will surely become a much-used classic in any serious kitchen library. --Mimi Sheraton, author of Eating My Words
Sale price: $19.50
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SOAP SAMPLER - Emu Oil,Olive Oil Goats Milk Soap LOVELY
Current price/bid: $4.79 - See it at eBay!
Category: Baby > Bathing, Grooming > Skincare
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SOAP SAMPLER - 1 Emu Oil,1 Goats Milk,1 Olive oil Soap
Current price/bid: $4.79 - See it at eBay!
Category: Beauty, Health > Body Care, Personal Hygiene > Natural, Organic
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OLIVE OIL Italian LA CUCINA TRIVET Country Kitchen NEW
Current price/bid: $13.02 - See it at eBay!
Category: Collectables > Homeware, Kitchenware > Other Home, Kitchen
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VINTAGE 1970'S PETAGNO POSTER - POPEYE &OLIVE OIL
Current price/bid: $95 - See it at eBay!
Category: Art > Art from Dealers & Resellers > Posters
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Handmade Passionflower Olive Oil Soap --- Cold Process
Current price/bid: $5.4 - See it at eBay!
Category: Health & Beauty > Bath & Body > Soaps
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Handmade Complexion Olive Oil Soap w/Shea Butter & Goat
Current price/bid: $5.4 - See it at eBay!
Category: Health & Beauty > Bath & Body > Soaps
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Easy and Hot from the Oven
Jane Dieckmann's tried and true recipes will take the pain and suffering out of dinner. Put a dish of meat and potatoes and vegetables in the oven, squirt with olive oil and herbs and voila, an entree fit for the gods. Or one which will make both you and the kids happy - good old macaroni and cheese, but revamped in a delicious way. Put either of these together with a tossed green salad and sliced tomatoes on the side and who could complain?
Sale price: $4.86
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Olives
A guide to the different varieties of olives and olive oils available, what to choose, how to taste, and when to use. Advice on cooking with olive-a mediterranean institution and one of the most naturally healthy diets there is. Delicious recipes ranging from classic mediterranean dishes, to modern innovative recipes. 9 by 12
Sale price: $9.98
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Sicilian Gentleman's Cookbook
The Sicilian Gentleman's Cookbook is a son's tribute to his the father, The Old Man -- an Old World gent renowned as much for his cooking as for his delightful stories and outrageous claims. By the time you've finished reading his book you may not be convinced that Sicilians are responsible for chicken soup, rice, and pasta (as the Old Man claims) but you may well believe they invented laughter. The writing style is relaxed and conversational. The recipes -- more than 160 -- combine Sicilian and American influences and include antipasto and salads; vegetables; soups and stews; pasta and sauces; seafood; poultry and meat; and sweets. The dishes are all simple, authentic, and delicious: - A Meatloaf Like No Other (combines Italian sausage, pine nuts, olives and wine) - Shellfish Marinara 1, 2, and 3 (each a distinct version) - Pasta with Polpette (Sicilian meatballs that have a flattened oval shape, much like a stepped-on football. Odd they may look, but they're never tough since you need brown only two sides) - Pasta with Beans, Pasta with Artichokes, Pasta with Cauliflower, Pasta with Eggplant - An abundance of recipes for chicken and for fish -- and one for chicken with fish (plus a handful of dried figs) - Traditional veal dishes - Desserts that include holiday pastries, a ricotta pie, and a Sicilian rice pudding Readers not familiar with Sicilian cooking are in for a treat. The food of the Mediterranean's largest island was influenced by the people who conquered it. From the Arabs and Moors come stuffed vegetables and the use of dried fruits and pine nuts. From the Greeks come olive oil and lemon. It is a simpler cuisine than that of the north, emphasizing leaner ingredients. For Sicilians, seafood is more important than meat, and lamb is more likely to be seen on the table than is pork. The Sicilian Gentleman's Cookbook is filled with all the warmth, love, and happiness of the home that the Old Man created. The recipes are generously garnished with anecdotes and old-world philosophy. Author Don Baratta captures the voice of The Old Man. Don, who makes his home in Washington State, was born and grew up in the Bronx, in the midst of Sicilian neighborhood. As for the Old Man, nobody is sure where he was born -- maybe Sicily, or possibly somewhere in New England.
Sale price: $7.98
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Mediterranean Collection
Sensual dishes, using only seasonal ingredients, flavored liberally with wild herbs, abundant with vegetables, sauted in healthful and tasty olive oil: Mediterranean cooking simply abounds with freshness, color, and vitality. And, here's the wonderful range of food native to sunny southern Europe, North Africa, and the Middle East. Begin with a selection of little treats such as spicy Spanish chorizo sausage with broad beans or mouthwatering tuna carpaccio with crisp capers. A classic Italian tomato and bread soup is so dense you can practically cut it with a knife. Bounty from the sea stars in dinners such as monkfish with raito, from France. Stew chicken with lemon and olives (Morocco), bake lamb steaks in foil (Turkey) and prepare one of the region's many pasta, risotto, and pilaf recipes--including fruit and nut couscous with chicken skewers. From appetizing pizzas to scrumptious orange and almond torte, this is delicious inspiration for lovers of fine cuisine.
Sale price: $12.56
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Zingerman's Guide to Good Eating
2004 IACP Award Nominee for Food Reference/Technical Category How do you tell the difference between a great aged balsamic vinegar and a caramel-flavored impostor? Which Italian rice makes the creamiest risotto? How to do judge the bewildering array of extra-virgin olive oils on the shelf and choose an extraordinary one? (And what's an extra-virgin anyway?) For top-quality food products and unparalleled expertise about how to enjoy them, people from all over the United States turn to Zingerman's, a legendary food-emporium-cum-deli in Ann Arbor, Michigan. It has been hailed by Esquire, the Atlantic Monthly, and other publications as the best in the country. Now, in an all-in-one resource guide, Ari Weinzweig shares the knowledge he has accrued during two decades of food scouting and tasting, so anyone, from the home cook to the professional chef, can make intelligent choices. Everything food lovers need to know about pantry essentials can be found in this book: how they are made, how to shop for them, what to look for when tasting them, how to store them, and how to cook with them. Zingerman's Guide to Good Eating is more than just a buyer's guide, however. It is a highly informative home reference to top-quality food products that is destined to shuttle between the kitchen counter and bedside table. It's crammed with savvy opinions and buying recommendations, entertaining anecdotes and travel tales, and up-close-and-personal looks at traditional foods and artisans. Concise explanations of little-understood but common terms; practical, humorous sidebars; and the many simple recipes found in Zingerman's Guide to Good Eating (from Risotto with Fontina Cheese and Wild Mushrooms to Funky, Chunky Dark Chocolate Cookies) make this book a call to culinary action for food lovers everywhere.
Sale price: $24.50
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Zingerman's Guide to Good Eating
2004 IACP Award Nominee for Food Reference/Technical Category How do you tell the difference between a great aged balsamic vinegar and a caramel-flavored impostor? Which Italian rice makes the creamiest risotto? How to do judge the bewildering array of extra-virgin olive oils on the shelf and choose an extraordinary one? (And what's an extra-virgin anyway?) For top-quality food products and unparalleled expertise about how to enjoy them, people from all over the United States turn to Zingerman's, a legendary food-emporium-cum-deli in Ann Arbor, Michigan. It has been hailed by Esquire, the Atlantic Monthly, and other publications as the best in the country. Now, in an all-in-one resource guide, Ari Weinzweig shares the knowledge he has accrued during two decades of food scouting and tasting, so anyone, from the home cook to the professional chef, can make intelligent choices. Everything food lovers need to know about pantry essentials can be found in this book: how they are made, how to shop for them, what to look for when tasting them, how to store them, and how to cook with them. Zingerman's Guide to Good Eating is more than just a buyer's guide, however. It is a highly informative home reference to top-quality food products that is destined to shuttle between the kitchen counter and bedside table. It's crammed with savvy opinions and buying recommendations, entertaining anecdotes and travel tales, and up-close-and-personal looks at traditional foods and artisans. Concise explanations of little-understood but common terms; practical, humorous sidebars; and the many simple recipes found in Zingerman's Guide to Good Eating (from Risotto with Fontina Cheese and Wild Mushrooms to Funky, Chunky Dark Chocolate Cookies) make this book a call to culinary action for food lovers everywhere.
Sale price: $9.98
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A Meal Observed
In this seductive account of a long, luxurious dinner at the venerable Paris restaurant Taillevent, Andrew Todhunter is both the American abroad sharing a rare gastronomic adventure with his wife and the apprentice-cum-reporter who has spent several months working in the restaurant’s celebrated kitchen, learning what goes on behind the scenes. As Todhunter describes it, Taillevent’s highly orchestrated kitchen is “less an atelier than a gun deck on a ship of war, a place of shouts and fire.” On the other side of the kitchen’s double doors, in the warm light of the nineteenth-century dining room, the American couple surrenders to the sensual pleasure of a beautifully wrought and meticulously served dinner--from the amuse-bouche (a warm cheese puff to “amuse the mouth”) and the crème de cresson soup, with its sunken treasure of lobster tomalley, to the crowning glory of the fantaisie. In the spirit of A.J. Liebling’s Between Meals, Todhunter layers mouthwatering descriptions of French dishes and their preparation with reflections on his American childhood (when food, like sex and money, was not to be discussed at the table), dips into culinary history and philosophy, and entertains with asides on everything from olive oil and chestnuts to the science of viniculture and the chemistry of chocolate. Between courses, Todhunter brings us back to the sanctum of the kitchen itself, where he has probing conversations with chef de cuisine Philippe Legendre and pastry chef Gilles Bajolle, both major figures in the French culinary pantheon, and their assistants. Through these great chefs and their impeccably trained brigade we gain a unique glimpse into the heart of French cuisine and the love of fine food. Is cooking more an art, a craft, or a science? Are great chefs born or made? Why are there so few women chefs in France? What is the greatest danger for a chef at the top of his game? How is a new dish developed? What is the future of haute cuisine in France and in the world at large? When we cook for others, for love or for money, what do we give of ourselves? One of a kind, wonderfully satisfying, a book for everyone who loves food and anyone who has ever pondered how and why we respond with such abandon to the rich pleasures of the table.
Sale price: $16.10
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Roma
The culinary journey that began with Umbria and Veneto, has arrived in the eternal city of Rome and its surrounding region of Latium. In Roma, Julia della Croce ventures from coast to countryside to reveal over 60 cherished recipes passed from generation to generation in this region rich with culinary tradition. While the area surrounding Rome exhibits both the traditions of the Greeks and the culinary refinements of the Etruscans, each of the five Roman provinces has maintained its own culture and culinary character. From the fresh seafood in the coastal province of Latina; to the rustic aged meats and sturdy cooking of the most northerly province of Rieti; to the simple, seasonal dishes of Viterbo known for its aromatic olive oils; to the handmade pastas and rich, savory meat sauces of the landlocked Frosinone province; and finally to the lusty cooking of Rome itself, this collection beautifully captures the authentic tastes of this region's legendary food. Della Croce also lists her favorite places to stay, fun and historical local festivals, and where to find authentic regional Italian cooking and wine classes for those planning a Roman adventure.
Sale price: $7.98
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Very Pesto
More than 20 recipes for traditional and innovative pestos, including Tarragon Pesto, Garlic Chive Pesto, Caraway Thyme Pesto, Pistachio Pesto, and Sorrel Pesto with Lemon. More than 30 recipes for pesto dishes. Includes tips on ideal ingredients, equipment, and storing as well as instructions for growing and harvesting your own herb garden. Traditionally a paste of fresh basil leaves, garlic, olive oil, Parmesan, and pine nuts, pesto has come a long way since its humble beginnings in Genoa, Italy. Over the years, cooks have experimented with pesto, introducing diverse herbs such as cilantro, rosemary, mint, and lemon thyme. In Very Pesto, you’ll learn how to make 20 different fresh and flavorful pestos and use them in more than 30 recipes for salads, pastas, pizzas, vegetables, and more. With such tantalizing recipes as Fresh Pea and Mint Pesto Pasta, Red Pesto Ceviche, Chilled Cucumber Pesto Soup, Tabbouleh with Mint Pesto, and Pesto Frittata, you’ll relish this sublime sauce year round.
Sale price: $4.16
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Reader's Digest Fast Healthy Food
Spanning the globe with dishes from Mexico to Italy to India, here are recipes to suit every palate and every occasion. Temptingly illustrated with over 200 full-color photographs of the finished dishes, detailed easy-to-follow step-by-step instructions, complete nutritional information, plus creative ideas for varying every recipe male this cookbook a necessity for anyone looking for healthy recipes that are quick and easy to make. Preparation and cooking time for each recipe are highlighted--15,20,25, or 30 minutes--to help make choosing the perfect meal for the time available. All recipes were tested by the Reader's Digest team of experts to assure success. Including such dishes as: Spicy Drumsticks with Creole Rice, Moroccan Chicken with Couscous, Greek Chicken Pitas Seafood Jambalaya, Classic Grilled Dover Sole, Salmon with Mango Salsa Penne with Artichokes and Olives, Chili Prawns with Rice Sticks, Hong Kong-style Chow Mein with Pork and Green Vegetables Puddings, Chocolate and Hazelnut Souffles, flambeed Asian Pears, Raspberry and Vanilla Risotto Learn, too, how to serve quick healthy meals without a loss of flavor. Boost your meal's nutritional value by following tips like these: using yogurt in a dip, rather than oil or mayonnaise, helps boost calcium content and reduce fat content Mozzarella contains less fat than many other cheeses and, like all cheeses, is a good source of protein, calcium, and the B vitamins Celery contains a compound called phthalide, which studies have shown may help to lower high blood pressure With preparation and cooking time totalling 30 minutes or less, this book is a must for every busy meal-maker.
Sale price: $19.96
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