Practical Italian recipes for American kitchens
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About This Book
As Children, we begin to learn about the culinary arts by watching our mothers and grandmothers in the kitchen. And, by using their treasured family recipes that have been passed down from generation to generation. We hope you enjoy these volumes, for their individual historical significance, and as a perspective of the comfort foods and the wonderful flavor profiles from past generations. The Culinary Traditions series of cookbooks are reproductions of books published before 1923. We consider these volumes to be of great significance and a legacy to the culinary arts. Due to the cultural and ...
Chapters (59)(click to expand)
- PRACTICAL ITALIAN RECIPES FOR AMERICAN KITCHENS
- FOREWORD
- SUGGESTIONS
- BROWN STOCK Sugo di Carne
- VEGETABLE CHOWDER Minestrone alla Milanese
- FRENCH ONION SOUP Minestra di Cipolla alla Francese
- PARADISE SOUP Minestra del Paradiso
- PEA SOUP Zuppa di Piselli
- BEAN SOUP Zuppa di Fagiuoli
- QUEEN'S SOUP Zuppa Regina
- VEGETABLE SOUP Zuppa Sauté
- SOUP WITH LITTLE HATS Cappelletti all' uso di Romagna
- MILANESE RICE Risotto alla Milanese I
- RICE WITH CHICKEN GIBLETS Risotto alla Milanese II
- RICE AND PEAS Risotto coi Piselli
- STRING BEANS WITH EGG SAUCE Fagiuolini in Salsa d'Uovo
- FRIED CELERY Sedano Fritto
- BOILED CELERY Sedano per Contorno
- BOILED CAULIFLOWER Cavolfiore in Umido
- VEGETABLES ALLA NAPOLITANA Giambotto alla Napolitana
- EGGPLANT WITH TOMATO SAUCE Melanzana in Umido
- BAKED EGGPLANT WITH CHEESE Tortino di Melanzana alla Parmigiana
- POTATOES "STUFATO" Stufato di Patate
- MOULD OF PEAS OR BEANS Sformato di Fagiuolini o Piselli
- MOULD OF SPINACH Stampa di Spinaci
- EGGS ALL' AURORA
- TOMATOES WITH EGGS
- CORN MEAL LOAF Pasticcio di Polenta
- POLENTA PIE Polenta Pasticciata
- GNOCCHI OF FARINA OR CORNMEAL Gnocchi alla Romana
- SPAGHETTI WITH ANCHOVIES
- SPAGHETTI ALLA NAPOLITANA
- NOODLES OR HOME MADE PASTE Tagliatelli o Pasta Fatta in Casa
- RAVIOLI
- RAVIOLI WITH MEAT Ravioli alla Genovese
- NOODLES WITH HAM Tagliatelle col Presciutto
- BOLOGNESE SAUCE FOR MACARONI Maccheroni alla Bolognese
- TOMATO SAUCE Salsa di Pomidoro
- WHITE SAUCE FOR BOILED ASPARAGUS OR CAULIFLOWER Salsa Bianca
- PIQUANT SAUCE Salsa Piccante
- SALMON ALLA FIORENTINA
- CODFISH "STUFATO" Stufato di Baccala
- CODFISH CROQUETTES Cotolette di Baccala
- FRIED CHIPPED VEAL Frittura Piccata
- SCALLOPED MEAT Piatto di Carne Avanzata
- MEAT SOUFFLÉ Flam di Carne Avanzata
- MEAT OMELETTE Polpettone
- STEW OF BEEF OR VEAL WITH MACARONI Stufato di Vitello con Maccheroni
- PIGEONS IN CORNMEAL Piccioni con Polenta
- SMOTHERED CHICKEN Stufato di Pollo
- CHICKEN ALLA CACCIATORA Pollo alla Cacciatora
- BOILED FOWL WITH RICE Lesso di Pollo col Riso
- STUFFING FOR ROAST CHICKEN OR TURKEY Ripieno
- CHOCOLATE PUDDING Budino di Cioccolata
- ZABAIONE
- MONT BLANC Monte Bianco, Dolce di Castagne
- NUT CAKE
- PASTA MARGUERITA
- BIGNÉ
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