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Eating Italy: A Chef's Culinary Adventure by Jeff Michaud and David Joachim

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Notes about Recipes in this book

  • Scarpinocc

    • billreiland on March 12, 2014

      online recipe http://books.google.com/books?id=ue8fAQAAQBAJ&pg=PA76&lpg=PA76&dq=scarpinocc+eating+italy&source=bl&ots=BDeukJZBiy&sig=S6nt8D6RT0KYQswCf9jKSyS-3BY&hl=en&sa=X&ei=tVogU7roIsH30gH2x4HACg&ved=0CCUQ6AEwAA#v=onepage&q=scarpinocc%20eating%20italy&f=false

  • Candele pasta with wild boar Bolognese

    • billreiland on March 12, 2014

      http://books.google.com/books?id=ue8fAQAAQBAJ&pg=PA225&dq=Candele+pasta+with+wild+boar+Bolognese&hl=en&sa=X&ei=Ql0gU4H8I6GL0AGtqIDYCA&ved=0CD8Q6AEwAA#v=onepage&q=Candele%20pasta%20with%20wild%20boar%20Bolognese&f=false

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  • ISBN 10 0762445874
  • ISBN 13 9780762445875
  • Published Sep 10 2013
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Running Press Book Publishers
  • Imprint Running Press Book Publishers

Publishers Text

Before award-winning chef Jeff Michaud ever opened the doors of his acclaimed Philadelphia restaurants, he spent three years in northern Italy as a culinary apprentice to master butchers and chefs, immersing himself in the culture and cuisine of the old country. It is safe to say that he never anticipated the romance that would ensue. Eating Italy is a delicious, funny, and mesmerizing spin through the boot, teaching true heirloom techniques and telling Jeff ’s culinary and personal love story (he met his wife when she came into the restaurant one night for dinner, and to this day, he hasn’t forgotten what she ordered).

Part inventive cookbook, part travel narrative, each chapter of Eating Italy explores a village or town in northern Italy, unveiling the unique culinary and cultural experience it has to offer. The reader experiences his journey from “Paladina: The Butcher’s Apprentice” to “Trescore Balneario: Our Big Italian Wedding” in dishes like Apricot and Chanterelle Salad, Swordfish Pancetta with Fennel Zeppole, Pheasant Lasagne, and Blood Orange Crostata with Bitter Chocolate. Each authentic recipe serves to mark his professional growth, learning from some of the most skilled chefs in Italy. Vivid photography of Italian culture, people, and landscapes are dispersed throughout, allowing the reader a glimpse of northern Italia from a kitchen far away.


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