Amazon.com: Books: Lidia's Italian-American Kitchen (#)

„Focusing on the Italian-American kitchen—the cooking she encountered when she first came to America as a young adolescent—she pays homage to this “cuisine of adaptation born of necessity.” But she transforms it subtly with her light, discriminating touch, using the authentic ingredients, not accessible to the early immigrants, which are all so readily available today. The aromatic flavors of fine Italian olive oil, imported Parmigiano-Reggiano and Gorgonzola dolce latte, fresh basil, oregano, and rosemary, sun-sweetened San Marzano tomatoes, prosciutto, and pancetta permeate the dishes she makes in her Italian-American kitchen today. And they will transform for you this time-honored cuisine, as you cook with Lidia, learning from her the many secret, sensuous touches that make her food superlative.“
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Amazon.com: Books: The Italian-American Cookbook: A Feast of Food from a Great American Cooking Tradition (#)

„Roasted Sausages and Grapes are hot and sweet at once, and there's an irresistible Mountain Lamb Scallopine with Figs and Honey made with ginger, fennel and orange juice. Additionally, the authors include a small collection of comforting, childhood favorites, like Johnny Marzetti, an Italian-style Sloppy Joe; Chicken Tetrazzini, with Parmigiano-Reggiano, heavy cream and butter; and even Baked Macaroni and Cheese, perked up with a touch of cayenne. Quite addictive and good for the soul, if not always for the waistline, these 250 recipes will prove handy on nights when there are no reservations to be found at the local ristorante. Agent, Heide Lange.“
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Amazon.com: Books: Italian Food Artisans: Traditions and Recipes (#)

„The traditional food products of Italy are world treasures. From aged balsamic vinegar to creamy buffalo-milk mozzarella, from Parmigiano-Reggiano to mellow extra-virgin olive oil, these classic ingredients, lovingly crafted for centuries, form the backbone of a great cuisine. Pamela Sheldon Johns's Italian Food Artisans introduces readers to the men and women who, despite the press of modern industrialization, make these edible wonders today, while offering 50 simple but delicious recipes that use them. Readers interested in Italian food culture and those seeking accessible recipes for authentic Italian dishes will want this book.“
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Amazon.com: Gourmet Food: Parmigiano Reggiano - 1 Pound (#)

„I surprise myself by rating this cheese my favorite of all cheeses (and I love cheese, all kinds.) But real Parmigiano Reggiano is so delicious. I love the characteristic amino acid crunch (those little white spots are crystallized amino acids produced during the ripening process.) Even though a pound grated lasts a long time, sadly, you may discover that real parmesan can be eaten in chunks, like a good chocolate, and thus, this pound will melt away like snow. Too good.--This text refers tothe 1 pound option.“
http://www.amazon.com/exec/obidos/tg/detail/-/ b0000d9n59?v=glance - Cached

Amazon.com: Gourmet Food: Parmigiano Reggiano with Recipe Book (#)

„The ultimate cooking cheese is now paired with a full color recipe book filled with original ideas for appetizers and delicious meals. This special collection contains the same, wonderful top-quality Parmigiano Reggiano that we've been selling all along. The 37-page book includes 21 recipes and enough information on the background of this famous cheese to make you an overnight expert. It especially covers the seasonality of the cheese (each 80-pound wheel is branded with its production date).“
http://www.amazon.com/exec/obidos/tg/detail/-/ b0001vdsh0?v=glance - Cached

Amazon.com: Books: Marcella's Italian Kitchen (#)

„An even more surprising statement is when Ms. Hazan admonishes us not to add Parmigiano Reggiano to sauces based on olive oil. Even I find this a little hard to take, unless on understands this to mean that you do not flavor the final dish with both fresh olive oil AND freshly grated cheese. She even disagrees with my hero Mario in professing to use prefer only fresh tomatoes in cooking, and canned tomatoes, even San Marzano tomatoes are second best.“
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Amazon.com: Books: The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food (#)

„A veal Parmigiano like no other-Pan-Fried Veal Chops with Tomato Marsala Sauce, the whole finished with curls of Parmigiano Reggiano cheese.“
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BBC - Food - TV and radio - Programme five (#)

„Twineham Grange's Italian "Parmigiano-Reggiano-style" cheese. This cheese is matured for two years (www.tgfonline.com).“
http://www.bbc.co.uk/food/tv_and_radio/ fullonfood_five.shtml - Cached

Amazon.com: Books: Parmigiano!: 50 New & Classic Recipes With Parmigiano-Reggiano Cheese (#)

„Parmigiano Reggiano cheese “
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