Posted in Historiography

Download Cheeses of Italy by Rotraud Michael-Degner PDF

By Rotraud Michael-Degner

Show description

Read or Download Cheeses of Italy PDF

Similar historiography books

The origin of the history of science in classical antiquity

This can be the 1st complete research of what continues to be of the writings of Aristotle's pupil Eudemus of Rhodes at the heritage of the precise sciences. those fragments are the most important to our knowing of the content material, shape, and objective of the Peripatetic historiography of technology. the 1st a part of the booklet provides an research of these traits in Presocratic, Sophistic and Platonic inspiration that contributed to the advance of the heritage of technological know-how.

Historiography in the Twentieth Century: From Scientific Objectivity to the Postmodern Challenge

A vast standpoint on old suggestion and writing by means of one of many world's most effective historiographers.

The presence of the past: popular uses of history in American life

A few humans make picture albums, acquire antiques, or stopover at ancient battlefields. Others preserve diaries, plan annual relatives gatherings, or sew jointly patchwork quilts in a convention realized from grandparents. every one people has methods of communing with the earlier, and our purposes for doing so are as various as our stories.

Thinking with History: Explorations in the Passage to Modernism

During this booklet, the celebrated historian Carl Schorske--author of the Pulitzer Prize-winning Fin-de-SiƩcle Vienna--draws jointly a chain of essays that display the altering position of background in nineteenth-and twentieth-century cultures. In so much highbrow and creative fields, Schorske argues, twentieth-century Europeans and american citizens have come to do their pondering with no heritage.

Additional resources for Cheeses of Italy

Example text

The vast selection of cheeses from Italy always provides new palatable joys for cheese lovers. 1 loaf of Italian bread, 7 oz. Mozzarella, 16 anchovy fillets, drained, 3 tablespoons capers, 2 cloves garlic, I tablespoon minced parsley, 4 tablespoons olive oil, pepper. Slice the bread and Mozzarella. Crush the anchovies, capers and garlic with a mortar and pestle or grind in a blender or food processor to form a paste; they can also be minced finely by hand to obtain a spreadable mixture. Stir in 4 tablespoons olive oil and add pepper.

Production areas: Parts of Piemonte and Val D'Aosta. The ancient Romans are said to have always made Robiola according to the same recipe. Fat content: Minimum 45% Use: As a table-cheese it is nicely paired with rustic home-made bread. Production period: All year. A requested specialty is the Robiola del Becco prepared only in October-November from goat's milk which is particularly aromatic in this period. Ripening: 8-15 days. 48 Taleggio Table cheese Taste: Fine spicy flavor. Unique taste unike any other Italian cheese.

Gorgonzola, Lemon juice, 1 1/2 oz. Salmon caviar. 5 oz. Gorgonzola, 3 celery stalks, 2 oz. butter, 2 tablespoons Grappa, I round Pumpernickle bread, Shelled walnuts. Cut the avocados in half, remove the pit and carefully peel off the skin. Mash the Gorgonzola with a fork and mix in with the Mascarpone and Ricotta. Add lemon juice to taste. Cut the avocados lenghthwise and slice thin, leaving the lower, narrower end attached. Pull them apart into a fan shape and place them on four plates. Place some Gorgonzola alongside each of the avocados and garnish them with 1/2 oz.

Download PDF sample

Rated 4.45 of 5 – based on 21 votes