Cover image for Betty Crocker's Italian cooking
Title:
Betty Crocker's Italian cooking
Author:
Crocker, Betty.
Personal Author:
Edition:
Third edition.
Publication Information:
Foster City, CA : IDG Books, [2000]

©2000
Physical Description:
336 pages : color illustrations ; 27 cm
General Note:
Includes index.
Language:
English
Subject Term:
Added Author:
ISBN:
9780764560781
Format :
Book

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TX723 .C698 2000 Adult Non-Fiction Cooking
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Summary

Summary

From pizza to pasta to the classic cannoli, Americans have an enduring love affair with la cucina Italiana -- renowned for everything from its great taste to its beautiful presentations.

Betty Crocker's Italian Cooking has been completely revised and updated, with recipes by Italian native Antonio Cecconi, who provides tantalizing and authentic Italian recipes to delight the palate. With chapters ranging from appetizers to desserts, it is easy to find the ideal, authentic creation for any occasion. But there's more to this book than just recipes -- special features enable you to expand your understanding of Italian cuisine:
* An introduction discusses the cuisines of Italy and how the history of the areas influences the food there.
* Complete glossaries of Italian cheeses, pastas, vinegars, herbs, and olives and olive oils can help you choose the right ingredients.
* Both "first course" and "main dish" servings are included for adapting the dishes to different placement within the meal.
* A menu section provides delicious ideas for creating complete Italian meals, from appetizers and main course to desserts.
* Match Italian wines to the menus you plan.


With 80 full-color photographs and 200 tantalizing recipes, Betty Crocker's Italian Cooking opens the door to the food and culture of Italy."


Author Notes

Betty Crocker, 1921 In 1921, Betty Crocker was created because of a contest that was part of a promotion for Gold Medal Flour. The company needed a name to sign to the letter, accompanying the prize of flour sack pincushions, sent to the thousands of customers that successfully completed a puzzle. They chose the family name of an early director of the Company, William G. Crocker, and the name Betty for its warm and approachable feel. The signature was voted the most distinctive of several submitted by female employees. The pincushion promotion set off a flood of inquiries for reliable and creative cooking advice.

In 1924, Betty Crocker was on a local Minneapolis radio program called "Betty Crocker Cooking School of the Air." The response to the show was positive and it joined the NBC network lineup in 1927. Over the next quarter century, The Cooking School "graduated" more than one million listeners. During the Great Depression, Betty Crocker found ways to help families maintain an adequate diet with low wages and relief foods. In the 1930's and 1940's, Betty Crocker published the meal-planning booklet "Meal Planning on a Limited Budget" and used the booklets and the radio to provide helpful hints to homemakers to make the most of war rationed foods.

In 1945, Betty Crocker was pronounced the "First Lady of Food," in a survey of best-known women in America, following First Lady Eleanor Roosevelt. In 1947, the Betty Crocker Ginger Cake mix was introduced and the name was transformed into a brand name distinguishing a nationally distributed family of products. The growing line of baking mix was an instant hit. In the 1950's, the red spoon logo appeared on the cake mixes and became one of the most recognized brand logos in the world and is a symbol of quality, convenience and reliability. It was also during this time that Betty Crocker moved on to television, hosting her own programs and appearing on many others.

During the 1950's, families were growing and needed new recipes to prepare in their suburban kitchens. Of course, Betty Crocker met that need with the first cookbook, which was followed over the years with over 200 cookbook titles and countless small format recipe magazines. The Betty Crocker Cookbook has reached an 8th edition and has sold over 27 million copies, which makes it the all time best selling cookbook in the world.

There are eight Betty Crocker kitchens, which represent different parts of the American cultural tradition: the Arizona desert, California, Cape Cod, Chinatown, Hawaiian, Pennsylvania Dutch and Williamsburg. Professional home economists work in the Betty Crocker Kitchens to develop and test recipes, work with new products, and develop time saving techniques that help families cook and bake smarter. There are three camera kitchens that are used to create beautiful food photography for use in the cookbooks, magazines and recipe cards.

(Bowker Author Biography)


Table of Contents

A Taste of Italy
Chapter 1 Before the Meal (Antipasti)
Chapter 2 Risotto, Polenta, Soups and more (Riso, Polenta, Luppaellaze)
Chapter 3 Aromatic Pasta and Sauces (Pastae Salse)
Chapter 4 Pizza, Breads and Sandwiches (Pizze Rustiche, Breadse Panini)
Chapter 5 Savory Meat, Chicken, and Seafood Main Courses (Carne, Pollamee Pesce)
Chapter 6 Fresh Garden Vegetables and Salads (Verduree Insalata Fresca)
Chapter 7 Delectable Desserts (Dolci)
Menus--Buon Appetito! Italian Food and Cooking Terms
Metric Conversion Guide
Helpful Nutrition and Cooking Information
Index