Mario Batali Simple Italian Food 在线下载 pdf mobi 2025 epub 电子版

Perfectly pristine ingredients, combined sensibly and cooked properly, are the unmistakable hallmarks of the best Italian food. Chef Mario Batali, known to fans far and wide as "Molto Mario" from his appearances on television's Food Network and as chef of New York's much-loved Pó restaurant, has elevated these simple principles to fine art, creating innovative new fare that pays tribute to traditional Italian home cooking in a distinctly modern way. Now, for the first time, more than 200 of his irresistible recipes for fresh pastas, sprightly salads, grilled dishes, savory ragus, and many others are gathered in Simple Italian Food , a celebration of the flavors and spirit of Italy.

Mario draws inspiration for his distinctive dishes from the two "villages" that have left their stamps on his cuisine: Borgo Capanne, the tiny hillside village in Northern Italy where he lived and cooked for several years, and New York's Greenwich Village, where he has ready access to bountiful produce and outstanding artisan-made products; his full-flavored, smartly presented fare combines the best of both worlds. Chapters covering antipasti, pasta and risotto, fish, meat and poultry, contorni (side dishes), and cheese and sweets offer classic dishes such as Baked Lasagne with Asparagus and Pesto and pork loin cooked in caramelized onions and milk alongside Batali's own enticing improvisations--Penne with Spicy Goat Cheese and Hazelnut Pesto or Tuna Carpaccio with Cucumbers, Sweet Potatoes, and Saffron Vinaigrette. And because his recipes succeed on the strength of their ingredients rather than on virtuoso techniques, home cooks can easily duplicate the clear, clean flavors and lively presentations that are Mario's signature. Thirty-two pages of color photographs showcase Chef Batali's colorful and approachable recipes.

Traditionalists as well as those who thrill to the new will want to make dozens of these crowd-pleasing dishes a permanent part of their repertoire and embrace Mario Batali'sphilosophy of Simple Italian Food .

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书籍介绍

Perfectly pristine ingredients, combined sensibly and cooked properly, are the unmistakable hallmarks of the best Italian food. Chef Mario Batali, known to fans far and wide as "Molto Mario" from his appearances on television's Food Network and as chef of New York's much-loved Pó restaurant, has elevated these simple principles to fine art, creating innovative new fare that pays tribute to traditional Italian home cooking in a distinctly modern way. Now, for the first time, more than 200 of his irresistible recipes for fresh pastas, sprightly salads, grilled dishes, savory ragus, and many others are gathered in Simple Italian Food , a celebration of the flavors and spirit of Italy.

Mario draws inspiration for his distinctive dishes from the two "villages" that have left their stamps on his cuisine: Borgo Capanne, the tiny hillside village in Northern Italy where he lived and cooked for several years, and New York's Greenwich Village, where he has ready access to bountiful produce and outstanding artisan-made products; his full-flavored, smartly presented fare combines the best of both worlds. Chapters covering antipasti, pasta and risotto, fish, meat and poultry, contorni (side dishes), and cheese and sweets offer classic dishes such as Baked Lasagne with Asparagus and Pesto and pork loin cooked in caramelized onions and milk alongside Batali's own enticing improvisations--Penne with Spicy Goat Cheese and Hazelnut Pesto or Tuna Carpaccio with Cucumbers, Sweet Potatoes, and Saffron Vinaigrette. And because his recipes succeed on the strength of their ingredients rather than on virtuoso techniques, home cooks can easily duplicate the clear, clean flavors and lively presentations that are Mario's signature. Thirty-two pages of color photographs showcase Chef Batali's colorful and approachable recipes.

Traditionalists as well as those who thrill to the new will want to make dozens of these crowd-pleasing dishes a permanent part of their repertoire and embrace Mario Batali'sphilosophy of Simple Italian Food .

• 作者：淡定哥走路带风 发布时间：2024-03-04 11:40:09

  作为地道意大利主厨，书里介绍的很多餐食都是让你大开眼界的。

• 作者：K2 发布时间：2008-08-27 22:04:37

  多读此书，收获不菲。

• 作者：安卿 发布时间：2011-05-08 11:13:17

  当消遣吧。。。不可全信。。。

• 作者：Bigteeth 发布时间：2019-12-31 21:21:05

  呵呵，东野圭吾。

• 作者：well 发布时间：2021-06-01 15:02:35

  漫长。还有周礼和仪礼，合称三礼，都相当无聊。本书四十九篇不全，少了十多篇更无聊而漫长的部分。

• 作者：Alex 发布时间：2020-08-21 11:36:58

  没啥干货呀。。。想不通为什么要选这本翻译，凑数的吗？

  不过开卷有益，我还是学到了“侧踝走(side ankle walk)”这个练习，多练一下看看对预防崴脚有没好处。

• 常怀感动 不老脑态 （2015 1st)

  作者：aqua 发布时间：2015-03-11 12:49:47

• 创新思维：曲线超越的成功之道

  作者：蓝色珊瑚礁 发布时间：2013-03-02 10:33:53

   创新思维：曲线超越的成功之道

  ——《斯坦福大学最受欢迎的创意课》教给我们的事

  　　网上的英美名校的公开课随着网络教育的兴起而发展，火热的视频点击量让处于国内二流甚至三流大学的学生在感叹教育水平的差距的同时，也见识到了一流顶尖学府的水平和涵养。于是我们试图通过各种渠道去认识和参与到这样的课堂中，从网络世界延伸到纸质的书籍当中，而缺乏创新思维的中式教育填鸭式的知识灌输让我们在智慧产业上暴露的巨大缺陷和缺失，不经让我们想要知道从世界上第三产业发展最为发达的教育环境中，能够学到什么样的创意。

  　　创意会是与生俱来的么？怎样去用产生创新的思考？我们能够用创新思考得到什么？在《斯坦福大学最受欢迎的创意课》上，作者蒂娜·齐莉格教授为我们从一个单词出发，让我们展开联想、换位思考、突破式思维等羽毛，张开翅膀，让想法飞越陈旧的框架，寻找更为广阔的天地。

  　　在本书的十一节课里面，我们可以见到N多在我们身上常见的思维的障碍和瓶颈。每一个瓶颈都能够在这里找到解决之道：以最常见的“直线思维”的毫无变通的方案设定为例，“X＋X＝10”和“5＋5＝？”这两个问题的不同性和答案的多样和单一的对比让我们的自然而然想到了“站在不同的角度看问题对提高想象力特别重要”，进而延伸到了“跳出自己的思维习惯，站在顾客的立场看待问题”，学会“通过观察、倾听、采访等途径了解他人的需求，然后观察分析这些资料，发现其中尚未得到满足的需求”，进而“开发出能够满足他们需求的产品”。

  　　而事实证明，思维方式的改变能够达到的效果也是显而易见的。以我个人所见的例子为例，二舅妈在农村自家楼下开设的村镇小店以两个店铺的面积超过了周边的店铺面积几倍于她的超市。她成功的原因就在于，超市不能够提供周边社区居民的需要——自助式的选择并没有降低他们购物的成本，超市的租金成本高于0租金成本的自家房子；顾客也没有得到人性化的社区大事小事的消息来源，超市雇佣的员工大多是外来的打工者，而不是本地居民，而一直生活在本地社区内的二舅妈能够对最近的“新闻”说的一清二楚；在购物建议上，超市提供的参考也是不够人性化的，只能指出促销的产品是什么，而二舅妈能够根据本地生活的人最近的收入状况（根据聊天得到消息）和节日、礼节等行为给出购买什么样的东西的建议（相当于数据分析），根据客户的需求去提供产品。而这样的例子在作者的分析中也应该被归类到创新中。

  　　在本书中，“你将会深切体会到每个词语、每件东西、每个想法都提供了创新的机会。”“新想法的产生不需要什么花费，但它带来的成果却是难以估量的。”大胆的尝试、阳光的心态，这些心理上的积极状态也为创新的产生添砖加瓦，而对于我们每一个人来说，读完本书之外，尝试书当中的一些方法，用实践代替空谈，显然是更加有价值的行为。

  　　By 林怿

  　　2013年3月2日10:33:01

  　　写于履坦巷19#