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Libellus de arte coquinaria (The Little Book of Culinary Arts) is a cookbook containing thirty-five early Northern European recipes. The cookbook is preserved today in 4 different manuscripts, of which 2 are written in Danish (manuscripts K and Q kept in Copenhagen), one in Old Norse (manuscript D kept in Dublin), and one in Low German ...
The text consists of two independent parts, mostly cited as Tractatus (part 1) and Liber de Coquina (part 2). The titles are taken from marginal notes by the medieval editor.
African Cookbook is an album by Randy Weston's African Rhythms. The set of quintet performances was recorded in Paris, France. [1] It was released by Comet Records in 1969. [1] The title track was inspired by the playing of tenor saxophonist Booker Ervin, who recorded with Weston between 1963 and 1966. [2]
A dish of spaghetti alla chitarra, a long egg pasta with a square cross-section (about 2–3 mm thick), whose name comes from the tool (the so-called chitarra, literally "guitar") this pasta is produced with, a tool which gives spaghetti its name, shape and a porous texture that allows pasta sauce to adhere well. The chitarra is a frame with a ...
This fresh, bright pasta dish is almost too easy to make. ... “Uh, Sheet Pan Lasagna,” De Laurentiis says with a smile, a nod, and a look that says there is no comparison between the two.
Pasta al ceppo: Sheet pasta that is similar in shape to a cinnamon stick [96] Log-type pasta Penne: Medium length tubes with ridges, cut diagonally at both ends. They can be either lisce (smooth) or rigate (grooved). Mostaccioli is also sometimes used for Barilla products, pennette have a shorter length and pennoni are wider and thicker. [97]
Download as PDF; Printable version; ... a flat sheet of pasta dough cut into strips. [5 ... while the earliest cookbook found with tomato recipes was published in ...
When should you use fresh pasta vs. dry pasta? Learn the difference between the two and which pasta sauces pair best with each type of pasta. The post Fresh Pasta vs. Dry Pasta: What’s the ...