Table of contents for 1,000 Italian recipes / by Michele Scicolone.


Bibliographic record and links to related information available from the Library of Congress catalog. Note: Contents data are machine generated based on pre-publication information provided by the publisher. Contents may have variations from the printed book or be incomplete or contain other coding.


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Table of Contents
Acknowledgements	000
Introduction	000
Italian Cooking Today		000
Italian Regional Cooking	000
Customs and Traditions	000
The Italian Pantry 	000
Kitchen Equipment	000
Menus for All Occasions	000
1: Antipasti	000
Cheese Antipasti	000
Vegetable Antipasti	000
Egg Antipasti	000
Meat Antipasti	000
Seafood Antipasti	000
Dips and Spreads	000
Bruschetta and Crostini	000
Fried Antipasti	000
Chapter 2: Salads	000
	Green Salads	000
	Tomato Salads	000
	Vegetable Salads	000
	Salads with Fruit	000
	Fish Salads	000
Dressings	000
3: Soups	000
Broths	000
Bean, Grain, and Legume Soups	000
Vegetable Soups	000
Egg Soups	000
Meat and Fish Soups	000
4: Sauces	000
Tomato Sauces	000
Meat Saucse (Ragu) 	000
Sauces for Meat and Fish	000
5: Pasta	000
Dried Pasta with Vegetables	000
Dried Pasta with Cheese and Eggs	000
Dried Pasta with Tomatoes	000
Dried Pasta with Meat	000
Dried Pasta with Seafood	000
Fresh Pasta	000
Baked Pasta	000
Cannelloni	000
Ravioli and Other Stuffed Pasta	000
Gnocchi	000
Other Fresh Pasta	000
6: Rice, Cornmeal, and Other Grains	000
Rice	000
Cornmeal	000
Farro	000
7: Eggs	000
Fried Eggs	000
Scrambled Eggs	000
Fritattas	000
8: Fish and Shellfish	000
Fillets and Steaks	000
Salt and Dried Fish	000
Whole Fish	000
Shrimp, Lobster, and Scallops	000
Clams and Mussels	000
Calamari and Octopus	000
Mixed Seafood	000
9: Poultry	000
Scalloppine or Cutlets	000
Chicken Parts	000
Whole Chicken and Capon	000
Turkey, Duck, and Quail	000
10: Meat	000
Steaks	000
Beef Stew	000
Meatballs and Ground Beef Dishes	000
Roasts	000
Veal Scalloppine	000
Veal Chops	000
Veal Cubes	000
Veal Shanks	000
Veal Roasts	000
Other Veal Dishes	000
Pork Tenderloins and Roasts	000
Pork Sausages	000
Pork Ribs and Chops	000
Lamb Chops	000
Stews and Braises	000
Rabbit	000
 11: Vegetables	000
Artichokes	000
Asparagus	000
Beans	000
Broccoli, Broccoli Rabe, and Cauliflower	000
Brussels Sprouts and Cabbage	000
Cardoons	000
Carrots	000
Eggplant	000
Fennel	000
Green and Wax Beans	000
Leafy Greens	000
Mushrooms	000
Onions	000
Peas	000
Peppers	000
Potatoes	000
Tomatoes	000
Zucchini and Winter Squash	000
Mixed Vegetables	000
Chapter 12: Breads, Pizzas, Savory Pies, and Sandwiches	000
Breads	000
Flatbreads and Breadsticks	000
Pizzas and Turnovers	000
Savory Pies	000
Italians Sandwiches	000
13: Fruit, Ice Cream, and Spoon Desserts	000
Fruit Desserts	000
Spoon Desserts	000
Italian Ices	000
Ice Cream (Gelato)	000
Dessert Sauces	000
14: Cookies, Cakes, Tarts, and Pastries	000
Basic Cookies	000
Chocolate Cookies	000
Nut Cookies	000
Plain Cakes	000
Cakes with Fruit	000
Cakes with Ricotta	000
Chocolate Cakes	000
Dried Fruit and Nut Cakes	000
Bread Pudding	000
Tarts	000
Pastries	000
Italian Wines	000
Shopping Guide	000
Glossary	000
Index	000
About the Author	000




Library of Congress Subject Headings for this publication: Cookery, Italian