Fagioli or Farmers Market Cookbook

Fagioli: The Bean Cuisine of Italy

Author: Judith Barrett

From thick, rich minestrone with beans and vegetables, to delectable chickpea fritters, here are 124 easy-to-prepare, delicious, authentic favorites-in the only cookbook devoted solely to the glories of Italian bean cookery

Satisfying, nutritious, wonderfully adaptable, and one of the least expensive forms of protein, beans are an integral part of the cuisines of cultures all over the globe. This is especially true in Italy today, where you can find hundreds of bean recipes from nearly every region and where, for most families, eating beans is as fundamental as eating pasta. In Fagioli, the co-author of the best-selling cookbook Risotto celebrates the bean cuisine of Italy in all its splendid variety and versatility.

Here you will find:
- Bean Basics-everything you need to know to cook and enjoy beans, including a guide to the most common beans in Italy and their American counterparts

- Ingredient Guide-information on the special Italian or hard-to-find ingredients, what they are, and how you can purchase them through mail-order and online resources

-·124 authentic dishes-both traditional and new-providing flavorful and creative ways to prepare beans: in antipasti and salads; in soups; with grains including polenta, barley, and faro; with pasta; and in hearty entrees prepared with meats, including sausages, game, beef, lamb, and pork.

Library Journal

Barrett has traveled extensively in Italy and is the author of several other books on its cuisine, including Risotto. The Italians are masters of bean cookery, and here she offers more than 120 recipes for bean and lentil dishes. The selection is more varied than one might think, ranging from an unusual Roasted Fava Beans through dozens of variations on classic minestrone and pasta e fagioli to a contemporary Fresh Tuna with White Beans and Arugula. Headnotes are informative and readable, and an introductory section covers "Bean Basics" and other ingredients. For larger collections. Copyright 2004 Reed Business Information.

Interesting textbook: Continuous Integration or CCNP ONT Official Exam Certification Guide

Farmer's Market Cookbook: More Than 100 Recipes Using the Freshest Ingredients

Author: Richard Ruben

Cooking seasonally means having a keen eye and a sensitive nose as you traverse the aisles of nature’s store. The harbingers of each season are color-coded—spring’s plate is drenched with verdant tender stalks and gentle herbs; summer is resplendent with myriad bold reds, oranges, and yellows; autumn is rich with umber root vegetables and a second hooray of green leaves. Understanding this spectrum is an essential starting point to setting a menu. The Farmer’s Market Cookbook will guide the home cook through the ripening seasons with dozens of simple, elegant recipes that celebrate the gifts of nature’s cycle and serve as a road map for navigating any local market—be it farm stand or grocer’s aisle.

Table of Contents:

Spring  Spring's Bounty  Herbs  Starters  Main Courses  On the Side  Desserts  Vinegars and Oils  Spring Notes Summer  Summer's Bounty  Chili Peppers  Putting Up Vinegars and Oils  Starters  Main Courses  On the Side  Desserts  Beverages  Vinegars and Oils  Summer Notes Autumn  Autumn's Bounty  Winter Squash and Pumpkins  Starters  Main Courses  On the Side  Desserts  Beverages  Vinegars and Oils  Autumn Notes