By Anna Del Conte

Publish yr note: First released in 2006
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In this e-book Anna Del Conte has amassed jointly the simplest of her scrumptious recipes in addition to tips, anecdotes and recollections approximately her lifestyles in Italy and London. choked with inspiring details from how one can make a tomato sauce and a tiramisu to more odd dishes reminiscent of nettle risotto and chestnut mousse, every one bankruptcy is dedicated to another ingredient.

As good as explaining the fundamentals and introducing extra marvelous recipes, Anna contains specific extra chapters describing conventional nearby and old menus. So even if you need to devour tagliatelle with ham and peas or rabbit with rosemary and tomato, a Roman overdue Supper or a Renaissance Dinner, you will discover what you would like right here.

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Extra resources for Amaretto, Apple Cake and Artichokes: The Best of Anna Del Conte

Sample text

Katharine Hepburn Why the hell did folks distill grains in the first place? Was it just for catching a buzz? Back several hundred years ago, water was the liquid you least wanted to drink in most places. Unless you were located on a spring, the water in ponds or lakes was usually full of bacteria and other nasty things that would make people sick. Our forebearers found that if they fermented the water with fruits, grapes or grains and created mead, cider or beer, the water was then safe to drink and could keep longer.

I mean, have you read some of them? ” Some were very long and cost several hundred dollars, especially if a picture accompanied it. He just couldn’t believe all that money wasted on someone who was dead. He told me that when he died, we should just say he died and that was that. When my dad passed away, I wrote the obituary. As he would be the biggest critic of it from “beyond the threshold” (which is where I know he is now reading this book and sipping bourbon), I wanted to have one befitting him.

These temperature fluctuations allow the whiskey to work its way in and out of the barrels, imparting that beautiful color and flavor to the bourbon. Kentucky was also ideally situated right there on the Ohio River, which runs into the Mississippi, so it was easy to get the bourbon to market. That, coupled with the Louisville/Nashville Railroad (L&N), made Kentucky bourbon easily distributed throughout the United States. Kentucky is also where many of the distilleries were located. If you wanted to start a distillery after Prohibition, you could build a brand new one from the ground up or just buy an empty one.

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