Tomato Recipes | Joanne Weir's Plates and Places | KQED
In the heart of Parma, Italy, Joanne Weir soaks up the delights (and heat!) of the Italian Food Valley, where tomatoes thrive. In her home kitchen, Joanne prepares a selection of tomato-inspired favorites, including tomato bread pudding (6:16), fried red tomatoes (18:07), and tomato tartare (20:30).
Joanne Weir's Plates & Places, Season 3, Episode 10
About Plates & Places:
Joanne Weir’s award-winning Plates and Places is your first-class ticket to culinary adventure! Explore the destinations, meet the local people, and cook with the inspiring ingredients that have influenced world-class chef Joanne Weir throughout her career.
About Joanne Weir:
Joanne Weir is a James Beard Award-winning cookbook author, international cooking teacher and renowned chef. Joanne’s passion for home cooking was stoked by a legacy of life in the kitchen.
Learn more about chef Joanne Weir at joanneweir.com
(2/2) COOKERY AND DINING IN IMPERIAL ROME by APICIUS. Audiobook - full length, free
Full-length/unabridged audiobook for free, with text. HQ recording.
Apicius is a Roman cookbook attributed to a gourmet and epicurean of ancient Rome, though the true identity of this Apicius remains uncertain. The book, titled Cookery and Dining in Imperial Rome, is a collection of Roman recipes and culinary techniques that provide valuable insights into the gastronomic culture of ancient Rome. Below is a detailed summary of the book:
Title: Cookery and Dining in Imperial Rome
Author: Apicius (attributed)
Summary:
1. Historical Context:
Cookery and Dining in Imperial Rome is one of the earliest surviving cookbooks from ancient Rome. It is believed to have been written during the 4th or 5th century AD, long after the fall of the Roman Empire. The book provides a window into the culinary practices of the Romans during the height of the empire.
2. Authorship:
The true identity of Apicius, the author or compiler of this work, remains a mystery. While the book is commonly attributed to a wealthy and renowned Roman gourmet named Apicius, it is more likely the result of multiple contributors and compilations over time. The name Apicius was associated with culinary indulgence and epicurean tastes in Roman culture.
3. Structure:
The book is organized into ten chapters, each dealing with different aspects of Roman cuisine and dining practices. It covers a wide range of topics, including the use of various ingredients, recipes for dishes, cooking techniques, and guidelines for dining and etiquette.
4. Ingredients and Flavors:
Cookery and Dining in Imperial Rome provides detailed information about the ingredients used in Roman cooking. It includes descriptions of various meats, fish, vegetables, herbs, and spices commonly used in Roman cuisine. The book emphasizes the importance of balancing flavors, incorporating sweet and savory elements, and using ingredients like honey and garum (a fermented fish sauce) to enhance the taste of dishes.
5. Recipes:
The book contains over 400 recipes for a variety of dishes. These recipes range from simple preparations like boiled eggs and lentil soups to more elaborate and luxurious offerings such as peacock or flamingo dishes. Apicius covers a wide range of food categories, including appetizers, main courses, sauces, and desserts. Some recipes are surprisingly similar to contemporary culinary practices, while others reflect the unique tastes of the ancient Romans.
6. Cooking Techniques:
Cookery and Dining in Imperial Rome provides insights into the cooking methods of the time, including roasting, baking, boiling, and frying. It offers instructions on how to prepare and present dishes, emphasizing aesthetics and garnishing for an impressive dining experience.
7. Dining and Etiquette:
The book goes beyond just recipes and also delves into the cultural aspects of dining in ancient Rome. It offers advice on the proper presentation of food, table settings, and table manners. The Romans valued the art of entertaining guests, and this is reflected in the book's emphasis on hospitality and dining etiquette.
8. Legacy:
Apicius's work is an invaluable source of information about ancient Roman culinary traditions and continues to influence the study of historical gastronomy. It sheds light on the sophistication and culinary innovations of the Roman elite and their impact on subsequent culinary traditions.
In conclusion, Cookery and Dining in Imperial Rome by Apicius is a fascinating glimpse into the culinary world of ancient Rome. The book's comprehensive coverage of ingredients, recipes, cooking techniques, and dining practices provides a valuable resource for historians, chefs, and food enthusiasts interested in the culinary heritage of the Roman Empire.
Anthony Bourdain Tribute Tour in Vietnam (Owners reflect on Bourdain's visit)
Exotic Hanoi Food! →
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Resto: Bánh xèo Đinh Công Tráng
Food: Vietnamese pancake
Add: 46A Dinh Cong Trang street, Tan Dinh ward, District 1
Operation hour: 10AM - 02AM , 04PM - 09PM
Price: 80.000VND - 135.000VND
Resto: Cơm Niêu Sài Gòn
Food: Smashed rice and earthenware pot rice
Add: 75 Xuan Thuy street, Thao Dien ward, district 2
Operation hour: 06AM - 11PM
Price: Smashed rice 53.000VND - earthenware pot rice 35.000VND
Resto: Quán ốc A Sòi
Food: Snails
Add: 237-239 Nguyen Thuong Hien street, District 3
Operation hour: 04PM - 10PM
Price: From 60.000VND
Resto: Lunch Lady
Food: Crab crystal noodle soup / Banh Canh Cua
Add: D1 Nguyen Dinh Chieu Condo, Dakao ward, District 1
Operation time: 11AM - 03PM
Price: Small bowl 30.000VND - Big bowl 40.000VND
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I'm a huge fan of trying different, interesting and strange foods in each country. My show is from a Western point of view, but more importantly MY point of view, but is not meant to offend any person or culture.
Fanny Singer, Always Home (with Alice Waters)
A San Francisco-based writer, editor, and co-founder of the design brand Permanent Collection, Singer is also known as the daughter of Alice Waters, the iconic founder of Berkeley’s Chez Panisse who launched the farm-to-table movement and continues to be one of our foremost food activists. In this treat of a book, Singer invites readers into the Waters’ family home, sharing stories, memories, photos, and some sixty recipes that span Singer’s life and travels—from growing up in Northern California, vacationing in France, and living in London to her return to California—and chart the legacy of food, warmth, and generosity that Singer inherited from her mother and has made her own. Alice Waters is a chef, restaurateur, activist and author. She is the owner of Chez Panisse, a Berkeley, California restaurant famous for its organic, locally grown ingredients and for pioneering California cuisine, which she opened in 1971. She is the author of many cookbooks and books on food, and her latest is Coming to My Senses: The Making of a Counterculture Cook.
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Founded by Carla Cohen and Barbara Meade in 1984, Politics and Prose Bookstore is Washington, D.C.'s premier independent bookstore and cultural hub, a gathering place for people interested in reading and discussing books. Politics and Prose offers superior service, unusual book choices, and a haven for book lovers in the store and online.
Produced by Tom Warren
Santiago Javier Haedo's Personal Meeting Room
Super Easy and Healthy Sweet Kale Salad
Here is my very own recipe which is super easy and super yum. Give it a go and let me know what you guys think. It’s absolutely perfect for vegan and vegetarian people.
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My meat eating friends can also enjoy it every now and then for a more balanced diet. ????
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Leave your thoughts below about what kind of videos you would like to see from me other than the workout videos. More recipes? Health talk? Nutrition Myths?
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Enjoy the video! ❤️