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  • Di Palo's Guide to the Essential Foods of Italy: 100 Years of Wisdom and Stories from Behind the Counter

    By Lou Di Palo

    Our Price: $14.95
    • Format: Hardcover
    • ISBN-13: 9780345545800
    • Publisher: Ballantine Books
    • Published: September 2014
    "The ultimate guide to the finest foods of Italy from the oldest, most celebrated Italian market in New York City. In the heart of New York City's Little Italy sits Di Palo's, a family-owned food shop that has been the treasure of the neighborhood for more than a century. The four generations of Di Palos who have run this Italian specialty market have made it their mission to bring customers the finest old-world selections from Italy--handcrafted mozzarella, buttery prosciutto, estate olive oils, traditional artisanal pastas from throughout the country. Now, in one colorful volume, Lou Di Palo, great-grandson of the founder and steward of the family legacy, shares the vibrant history of this storied establishment and a lifetime of wisdom about the cuisine beloved around the world. Di Palo's Guide to the Essential Foods of Italy takes you on a gourmet excursion through Italy's twenty distinct regions, from Sicily to Umbria to Alto Adige. Each chapter highlights a specific food and its rich history, alongwith practical tips for selecting, storing, and serving it at home. Many include signature family recipes that have been handed down through the generations, including Grandma Mary's Sicilian Caponata and Concetta Di Palo's Meatballs, or recipes gatheredfrom trips to Italy over the years, such as Trapani-Style Salted Sea Bass and Polenta con Formaggio Crucolo Fuso. Readers will discover, among many other things, the secret to a balsamic vinegar worthy of sharing only with one's closest friends, the proper way to prepare the perfect espresso, and the importance of looking for the Denominazione d'Origine Protetta--or the Protected Designation of Origin seal--which certifies that your food is a traditional, regional product. Complete with dozens of mouthwatering photographs, engaging anecdotes, and candid stories, and featuring a foreword by Academy Award-winning director Martin Scorsese, this immersive volume is part family narrative, part culinary odyssey, and part cookbook. Di Palo's Guide to the Essential Foods of Italy is your ticket to the best Italian foods--without having to wait in line! Praise for Di Palo's "Of all the stores in all the world, Di Palo's is probably my favorite."--Ruth Reichl "If there's no Di Palo's in heaven, I ain'tgoing."--Pete Hamill "Lou Di Palo is a true ambassador of Italian artisan foods and he writes from his soul in this very informative and endearing book that tells the story of the Di Palo family and their commitment as purveyors of the best products that Italy has to offer. From how regional cheeses are made to the production of balsamic vinegar, Lou's enthusiasm, wonderful stories of his food adventures in Italy, and beloved family recipes give the reader a clear understanding of the foods of Italy. Bravo!"--Mary Ann Esposito, author of Ciao Italia Family Classics "Before there was Mario Batali or Anthony Bourdain, there was Lou Di Palo, a true New York food celebrity."--Frommer's "Insightful, inspired, and from the heart. Lou Di Palo is an outstanding advocate for authentic products of Italy, building a virtual bridge between the United States and Italy's bountiful pasture lands, farms, and vineyards--one taste at a time--across the country and his counter each day."--Pier Paolo Celeste, Italian trade commissioner, executive director for the USA"--
  • Edible Brooklyn: The Cookbook

    By Rachel Wharton

    Our Price: $9.50
    • Format: Hardcover
    • ISBN-13: 9781402785542
    • Publisher: Sterling Epicure
    • Published: October 2011
    "Brooklyn, New York is a foodie destination, but not a snobby one, and this cookbook follows suit. It is filled with unpretentious recipes from the locals--artisans and chefs and ordinary folk--who love their New York borrow and go out of their way to celebrate the vast array of local foods produced there. And, like the eclectic population--Italian, Asian, Polish, Mexican, you name it-- you never know what you are going to find when you turn the page. The fun comes in reading about the contributor, finding out what that person does, then seeing what they have created. Even the chapters are a little bit unusual. When was the last time you saw one for fingerfood, pickles, and sides? Part travel guide, part cookbook, part great read, this book, the first ina series of FOUR Edible cookbooks, offers a front row seat to one of American's most exciting food fests"--
  • Food Anatomy: The Curious Parts & Pieces of Our Edible World

    By Julia Rothman

    Our Price: $8.50 - $15.25
    • Format: Paperback
    • ISBN-13: 9781612123394
    • Publisher: Storey Publishing, LLC
    • Published: November 2016
  • Handheld Pies: Pint-Sized Sweets and Savories

    By Rachel Wharton

    Our Price: $9.95
    • Format: Hardcover
    • ISBN-13: 9781452102146
    • Publisher: Chronicle Books
    • Published: November 2011
    "40 recipes for little sweet and savory pies that can be eaten out of hand (turnover-like freeform pies, fried pies, pies in tiny jars, homemade pop tarts, and pies made with a pie press/mold). Organized by crust, filling, and technique to encourage mixing and matching, plenty of suggested variations and combinations will make this feel rich in recipes, a la Whoopie Pies. Interspersed throughout the recipes are 8 to 10 profiles of great hand-held pie makers from across North America and the UK to ground a whimsical subject in pie personalities"--

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