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Read/Download Cakes & Pies free pdf

Read/Download Cakes & Pies free pdf

Read online or Download Cakes & Pies by Monica Monari and Laura Colleo and Emily Ligniti


As far back as ancient times man has sensed the need to introduce some sweetness into his diet. These sweet foods were connected with special events, feasts and general merrymaking. In ancient Greece, bakers used to add ingredients like milk, eggs, cooked wine, fruit and fresh cheese to the bread dough. Later on, in medieval times, the knowledge of confectionery was entrusted to the monasteries, monks and nuns, but the decisive change came about with the arrival of sugar, which was imported with the crusades around 1000 ad; although its real diffusion only arrived in the 18th century when it was discovered how to extract sugar from beet. Since then cakes have become the stars in the kitchen. From fruit tarts, ciambelle sponge cake and logs to regional recipes, like the legendary babà or pastiera, which are typical Neapolitan delights, strudel or zelten, which are very popular in the regions of Trentino and Alto Adige, Mantovana cake, Castagnaccio from Tuscany and Sicilian Cassata. Whether traditional or refined, complex or simple, the 40 recipes contained in iCook Italian allow you to prepare the perfect cake to finish off a meal, but also for a tea, a snack or breakfast. These 40 recipes are explained step by step, with the real techniques used by confectioners and some handy tips on which kitchen utensils to use. Finally there is with a final touch of class: advice from our wine expert on the ideal wine. iCook Italian is a series of cookery eBooks, each one containing 40 illustrated recipes. From appetisers to pasta, from rice to soups, from second courses of meat and fish to ice-creams, desserts, puddings and cakes as well as pizza, focacce, egg dishes and salads, iCook Italian is a genuine feast of Italian gastronomy. All dishes were chosen by taking a peek at the recipe books in grandmother's kitchen along with those of the most creative and talented chefs in the country, marrying tradition with modernity and putting regional specialities alongside the cuisine of other countries. All were chosen with an eye on their nutritional value, something which has made Mediterranean cuisine such a success. Each recipe is accompanied by a photo of the finished dish and step by step instructions on how to make it. We haven't forgotten about the ideal wine either, which helps bring out the very best in flavours and aromas, and some simple, but practical, advice about the pleasures of food and how to choose the right ingredients for that final touch of class. Secrets stolen from the best kitchens in Italy.

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