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Classico e Moderno: Essential Italian Cooking By Michael White & Andrew Friedman
US $25.99
ApproximatelyS$ 33.63
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Condition:
Like New
A book in excellent condition. Cover is shiny and undamaged, and the dust jacket is included for hard covers. No missing or damaged pages, no creases or tears, and no underlining/highlighting of text or writing in the margins. May be very minimal identifying marks on the inside cover. Very minimal wear and tear.
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US $8.22 (approx S$ 10.64) USPS Media MailTM.
Located in: Astoria, New York, United States
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Estimated between Wed, 1 Oct and Wed, 8 Oct to 94104
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eBay item number:316216715442
Item specifics
- Condition
- ISBN
- 9780345530523
About this product
Product Identifiers
Publisher
Random House Publishing Group
ISBN-10
0345530527
ISBN-13
9780345530523
eBay Product ID (ePID)
164694847
Product Key Features
Book Title
Classico E Moderno : Essential Italian Cooking: a Cookbook
Number of Pages
448 Pages
Language
English
Publication Year
2013
Topic
Regional & Ethnic / European, Reference, Regional & Ethnic / Italian
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1.4 in
Item Weight
75.6 Oz
Item Length
11.3 in
Item Width
9.5 in
Additional Product Features
Intended Audience
Trade
Reviews
Advance praise for Classico e Moderno "I've watched and tasted as Michael White has matured into his current station as one of the preeminent stewards and pioneers of Italian culinary tradition in America. Even his signature modern dishes are as relatable as the classics--and are perhaps even destined to be deemed classics in their own right some day." --Thomas Keller , from the Foreword "Michael White has, in very short order, grabbed the Italian food crown for New York City. He's created some of the most exciting new dishes of the last few years at Marea, and his Osteria Morini is my go-to casual for date night. He is well in his way to ruling the world. And when that happens it will surely be a more delicious place." --Anthony Bourdain, Praise for Michael White and Classico e Moderno "A masterpiece of culinary acumen and perfection in presentation . . . White once again sublimely deals with his cuisine of choice--Italian. In an attempt to bridge the gap between classic and modern, this chef extraordinaire offers the reader an experience in beauty and taste. . . . This book is a testament to both the importance/influence of Italian cuisine and to the rich and varied experiences its ingredients and tradition still have to offer." -- Publishers Weekly (starred review) "Exceedingly appealing . . . [Michael White] is one of the great chefs of modern Italian food in this country, and in Classico e Moderno he teaches us enough so that we can try to follow in his footsteps." -- Vogue "Hugely ambitious . . . White is one of a number of rising chefs here who aren't Italian but have felt the freedom to refresh the concept of Italian food." --Associated Press "The future of Italian gastronomy, thanks to the spectacular inventiveness he brings to modernizing the world's most popular cuisine." -- Gotham "I've watched and tasted as Michael White has matured into his current position as one of the preeminent stewards and pioneers of Italian culinary tradition in America. Even his signature modern dishes are as relatable as the classics--and are perhaps even destined to be deemed classics in their own right some day." --Thomas Keller , from the Foreword "Michael White has, in very short order, grabbed the Italian food crown for New York City. He's created some of the most exciting new dishes of the last few years at Marea, and his Osteria Morini is my go-to casual for date night. He is well in his way to ruling the world. And when that happens it will surely be a more delicious place." --Anthony Bourdain, Praise for Michael White and Classico e Moderno "A masterpiece of culinary acumen and perfection in presentation . . . White once again sublimely deals with his cuisine of choice--Italian. In an attempt to bridge the gap between classic and modern, this chef extraordinaire offers the reader an experience in beauty and taste. . . . This book is a testament to both the importance/influence of Italian cuisine and to the rich and varied experiences its ingredients and tradition still have to offer." -- Publishers Weekly (starred review) "Exceedingly appealing . . . [Michael White] is one of the great chefs of modern Italian food in this country, and in Classico e Moderno he teaches us enough so that we can try to follow in his footsteps." -- Vogue "Hugely ambitious . . . White is one of a number of rising chefs here who aren't Italian but have felt the freedom to refresh the concept of Italian food." --Associated Press "The future of Italian gastronomy, thanks to the spectacular inventiveness he brings to modernizing the world's most popular cuisine." -- Gotham "I've watched and tasted as Michael White has matured into his current station as one of the preeminent stewards and pioneers of Italian culinary tradition in America. Even his signature modern dishes are as relatable as the classics--and are perhaps even destined to be deemed classics in their own right some day." --Thomas Keller , from the Foreword "Michael White has, in very short order, grabbed the Italian food crown for New York City. He's created some of the most exciting new dishes of the last few years at Marea, and his Osteria Morini is my go-to casual for date night. He is well in his way to ruling the world. And when that happens it will surely be a more delicious place." --Anthony Bourdain, Praise for Michael White and Classico e Moderno "A masterpiece of culinary acumen and perfection in presentation . . . White once again sublimely deals with his cuisine of choice--Italian. In an attempt to bridge the gap between classic and modern, this chef extraordinaire offers the reader an experience in beauty and taste. . . . This book is a testament to both the importance/influence of Italian cuisine and to the rich and varied experiences its ingredients and tradition still have to offer." -- Publishers Weekly (starred review) "Exceedingly appealing . . . [Michael White] is one of the great chefs of modern Italian food in this country, and in Classico e Moderno he teaches us enough so that we can try to follow in his footsteps." -- Vogue "Hugely ambitious . . . White is one of a number of rising chefs here who aren't Italian but have felt the freedom to refresh the concept of Italian food." --Associated Press "The future of Italian gastronomy, thanks to the spectacular inventiveness he brings to modernizing the world's most popular cuisine." -- Gotham "I've watched and tasted as Michael White has matured into his current position as one of the preeminent stewards and pioneers of Italian culinary tradition in America. Even his signature modern dishes are as relatable as the classics--and are perhaps even destined to be deemed classics in their own right some day." --Thomas Keller , from the Foreword "Michael White has, in very short order, grabbed the Italian food crown for New York City. He's created some of the most exciting new dishes of the last few years at Marea, and his Osteria Morini is my go-to casual for date night. He is well in his way to ruling the world. And when that happens it will surely be a more delicious place." --Anthony Bourdain
Dewey Edition
23
Dewey Decimal
641.5945
Synopsis
NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY Having won or been nominated for just about every known prestigious culinary award, Michael White is hailed by food critics as the next great hero of Italian gastronomy. His reach extends around the globe with a clutch of acclaimed fine dining restaurants, including Marea, Ai Fiori, Osteria Morini, and pizzeria Nicoletta. Now, in Classico e Moderno, White brings his passion for authentic Italian cuisine to the home kitchen, with recipes--nearly 250--that cover both the traditional and contemporary dishes of the region. In the "Classico" portion, White shares such iconic dishes as Meatballs Braised in Tomato Sauce; Pasta and Bean Soup; Cavatelli with Lamb Ragù and Bell Peppers; and Roasted Pork Leg with Rosemary and Black Pepper. The "Moderno" chapters feature recipes that have put White's restaurants on the map, including Chicken Liver Crostini with Marsala-Braised Onions; Fusili with Red Wine-Braised Octopus and Bone Marrow; and Veal Chops with Roasted Endive and Pancetta Cream Sauce. Both the Classico and Moderno sections offer ideas for your whole meal: first courses (Vitello Tonnato, Garganelli with Caviar Cream ), soups (Zuppa di Baccalá, White Bean Soup with Sautéed Shrimp), pastas (Tortellini alla Panna, Ricotta and Swiss Chard Tortelli), main courses (Pollo alla Diavola, Braised Lamb Shanks with Farrotto), and desserts (Crostata di Ricotta, Panna Cotta with Meyer Lemon-Basil Sorbet and Almond Milk Froth), as well as salads, pizzas, and basic formulas for pesto, stocks, and vinaigrettes. Including personal notes and anecdotes about White's early sojourn in Italy and his flavorful career, Classico e Moderno will give you all the tools, tips, and tricks you need to cook tantalizing Italian dishes with the confidence of a seasoned chef. Praise for Michael White and Classico e Moderno "A masterpiece of culinary acumen and perfection in presentation . . . White once again sublimely deals with his cuisine of choice--Italian. In an attempt to bridge the gap between classic and modern, this chef extraordinaire offers the reader an experience in beauty and taste. . . . This book is a testament to both the importance/influence of Italian cuisine and to the rich and varied experiences its ingredients and tradition still have to offer." -- Publishers Weekly (starred review) "Exceedingly appealing . . . [Michael White] is one of the great chefs of modern Italian food in this country, and in Classico e Moderno he teaches us enough so that we can try to follow in his footsteps." -- Vogue "Hugely ambitious . . . White is one of a number of rising chefs here who aren't Italian but have felt the freedom to refresh the concept of Italian food." --Associated Press "The future of Italian gastronomy, thanks to the spectacular inventiveness he brings to modernizing the world's most popular cuisine." -- Gotham "I've watched and tasted as Michael White has matured into his current position as one of the preeminent stewards and pioneers of Italian culinary tradition in America. Even his signature modern dishes are as relatable as the classics--and are perhaps even destined to be deemed classics in their own right some day." --Thomas Keller , from the Foreword "Michael White has, in very short order, grabbed the Italian food crown for New York City." --Anthony Bourdain, NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY Having won or been nominated for just about every known prestigious culinary award, Michael White is hailed by food critics as the next great hero of Italian gastronomy. His reach extends around the globe with a clutch of acclaimed fine dining restaurants, including Marea, Ai Fiori, Osteria Morini, and pizzeria Nicoletta. Now, in Classico e Moderno, White brings his passion for authentic Italian cuisine to the home kitchen, with recipes--nearly 250--that cover both the traditional and contemporary dishes of the region. In the "Classico" portion, White shares such iconic dishes as Meatballs Braised in Tomato Sauce; Pasta and Bean Soup; Cavatelli with Lamb Rag and Bell Peppers; and Roasted Pork Leg with Rosemary and Black Pepper. The "Moderno" chapters feature recipes that have put White's restaurants on the map, including Chicken Liver Crostini with Marsala-Braised Onions; Fusili with Red Wine-Braised Octopus and Bone Marrow; and Veal Chops with Roasted Endive and Pancetta Cream Sauce. Both the Classico and Moderno sections offer ideas for your whole meal: first courses (Vitello Tonnato, Garganelli with Caviar Cream ), soups (Zuppa di Baccal , White Bean Soup with Saut ed Shrimp), pastas (Tortellini alla Panna, Ricotta and Swiss Chard Tortelli), main courses (Pollo alla Diavola, Braised Lamb Shanks with Farrotto), and desserts (Crostata di Ricotta, Panna Cotta with Meyer Lemon-Basil Sorbet and Almond Milk Froth), as well as salads, pizzas, and basic formulas for pesto, stocks, and vinaigrettes. Including personal notes and anecdotes about White's early sojourn in Italy and his flavorful career, Classico e Moderno will give you all the tools, tips, and tricks you need to cook tantalizing Italian dishes with the confidence of a seasoned chef. Praise for Michael White and Classico e Moderno "A masterpiece of culinary acumen and perfection in presentation . . . White once again sublimely deals with his cuisine of choice--Italian. In an attempt to bridge the gap between classic and modern, this chef extraordinaire offers the reader an experience in beauty and taste. . . . This book is a testament to both the importance/influence of Italian cuisine and to the rich and varied experiences its ingredients and tradition still have to offer." -- Publishers Weekly (starred review) "Exceedingly appealing . . . Michael White] is one of the great chefs of modern Italian food in this country, and in Classico e Moderno he teaches us enough so that we can try to follow in his footsteps." -- Vogue "Hugely ambitious . . . White is one of a number of rising chefs here who aren't Italian but have felt the freedom to refresh the concept of Italian food." --Associated Press "The future of Italian gastronomy, thanks to the spectacular inventiveness he brings to modernizing the world's most popular cuisine." -- Gotham "I've watched and tasted as Michael White has matured into his current position as one of the preeminent stewards and pioneers of Italian culinary tradition in America. Even his signature modern dishes are as relatable as the classics--and are perhaps even destined to be deemed classics in their own right some day." --Thomas Keller , from the Foreword "Michael White has, in very short order, grabbed the Italian food crown for New York City." --Anthony Bourdain
LC Classification Number
TX723.W514 2013
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Seller feedback (64)
- eBay automated feedback- Feedback left by buyer.Past monthOrder completed successfully—tracked and on time
- c***r (59)- Feedback left by buyer.Past monthVerified purchaseFantastic seller. Product exactly as described. Packaged extremely well. I'm sure I'll order from this seller again.
- eBay automated feedback- Feedback left by buyer.Past monthOrder completed successfully—tracked and on time