Carbone's Cookbook : Old-World Elegance and the Best Italian Food in the Northeast
(eBook)
Author
Contributors
Published
[Place of publication not identified] : Thomas Nelson, [2003].
Physical Desc
1 online resource (232 pages)
Status
Description
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Format
eBook
Language
English
ISBN
9781418557867
UPC
9781418557867
Notes
Restrictions on Access
Access limited to subscribing institutions.
Description
While Italian restaurants are popular throughout the United States, New York, New Jersey, and Connecticut make up the part of the country most associated with the great ones. And one of the best is Carbone's in Hartford, Connecticut. Founded sixty-five years ago, Carbone's is Hartford's oldest and best-reviewed restaurant. The founder, Charlie Carbone, learned some of his best recipes from New York restaurants by going into their kitchens, posing as a health inspector, and watching their chefs. In the 1960's, chef Gaetano Carbone created a weekly special and many of these recipes by "the master" are in the book. Vinnie Carbone continues the family tradition and has a unique way of catering special events. Carbone's Cookbook not only contains the creative recipes of Executive Chef Paul Rafella and Michael McDowell, but also takes you inside a real family-owned Italian restaurant. Well into its second half-century, Carbone's is famous for its Veal All Bergamo, Roasted Mushrooms, Scampi Popalardo, Filetto do Manzo and Salmone Alla Senape. In keeping with the tradition of celebrating the finest regional restaurants in the United States, Carbone's is the sixth restaurant in the United States to be chosen to be a Roadfood cookbook by authors Jane and Michael Stern.
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Citations
APA Citation, 7th Edition (style guide)
Stern, J., & Stern, M. (2003). Carbone's Cookbook: Old-World Elegance and the Best Italian Food in the Northeast . Thomas Nelson.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Stern, Jane and Michael Stern. 2003. Carbone's Cookbook: Old-World Elegance and the Best Italian Food in the Northeast. Thomas Nelson.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Stern, Jane and Michael Stern. Carbone's Cookbook: Old-World Elegance and the Best Italian Food in the Northeast Thomas Nelson, 2003.
MLA Citation, 9th Edition (style guide)Stern, Jane,, and Michael Stern. Carbone's Cookbook: Old-World Elegance and the Best Italian Food in the Northeast Thomas Nelson, 2003.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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Grouped Work ID
635d78a4-e05b-16a9-2f27-b9629d870973-eng
Grouping Information
| Grouped Work ID | 635d78a4-e05b-16a9-2f27-b9629d870973-eng |
|---|---|
| Full title | carbones cookbook old world elegance and the best italian food in the northeast |
| Author | stern jane |
| Grouping Category | book |
| Last Update | 2023-10-09 21:10:53PM |
| Last Indexed | 2024-04-27 03:29:34AM |
Book Cover Information
| Image Source | coce_google_books |
|---|---|
| First Loaded | Jul 25, 2022 |
| Last Used | Mar 17, 2024 |
Marc Record
| First Detected | Sep 03, 2021 10:00:05 AM |
|---|---|
| Last File Modification Time | Jul 05, 2023 02:24:00 PM |
MARC Record
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| 520 | |a While Italian restaurants are popular throughout the United States, New York, New Jersey, and Connecticut make up the part of the country most associated with the great ones. And one of the best is Carbone's in Hartford, Connecticut. Founded sixty-five years ago, Carbone's is Hartford's oldest and best-reviewed restaurant. The founder, Charlie Carbone, learned some of his best recipes from New York restaurants by going into their kitchens, posing as a health inspector, and watching their chefs. In the 1960's, chef Gaetano Carbone created a weekly special and many of these recipes by "the master" are in the book. Vinnie Carbone continues the family tradition and has a unique way of catering special events. Carbone's Cookbook not only contains the creative recipes of Executive Chef Paul Rafella and Michael McDowell, but also takes you inside a real family-owned Italian restaurant. Well into its second half-century, Carbone's is famous for its Veal All Bergamo, Roasted Mushrooms, Scampi Popalardo, Filetto do Manzo and Salmone Alla Senape. In keeping with the tradition of celebrating the finest regional restaurants in the United States, Carbone's is the sixth restaurant in the United States to be chosen to be a Roadfood cookbook by authors Jane and Michael Stern. | ||
| 588 | 0 | |a Print version record. | |
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| 650 | 7 | |a COOKING / Regional & Ethnic / Italian.|2 bisacsh | |
| 650 | 0 | |a Cooking, American. | |
| 650 | 0 | |a Cooking, Italian. | |
| 655 | 0 | |a Electronic books. | |
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| 700 | 1 | |a Stern, Michael,|d 1946- | |
| 776 | 0 | 8 | |i Other version:|a Stern, Jane.|t Carbone's cookbook.|d Nashville, TN : Rutledge Hill Press, c2003.|z 1401601227 (Hardcover)|w (DLC)2003015593 |
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