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Win Your Own Tastebook Cookbook! |
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Written by Deborah Mele
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Tuesday, 19 August 2008 18:20 |
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 Italian Food Forever and Tastebook.com have partnered together for this unique cookbook giveaway!
To get entered into this contest to win your very own personalized Tastebook cookbook with 100 recipes of your choice, all you have to do is to visit Tastebook.com, check out their website and come back here and post a comment below stating the type of recipes you would choose to make your own cookbook if you win. You can visit tastebook.com and check out the thousands of recipes there by such well known gourmet sources as Epicurious.com, Cooking Light, 101 Cookbooks, and FoodNetwork to name a few by simply clicking on the link below. The numerous sources you can choose recipes from for your own cookbook are listed at the bottom of each page. I personally bought a cookbook through Tastebook before I created my own and found it to be of really top quality. The process in creating your own cookbook is so simple that you cannot make a mistake, and in just minutes you can have a personalized cookbook of your own with 100 recipes! |
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Last Updated ( Tuesday, 19 August 2008 20:22 )
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Written by Deborah Mele
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Tuesday, 19 August 2008 17:28 |
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Everyone has their own version of a basic tomato sauce, and since flavor and taste are so subjective, I would never tell anyone else that my sauce is best. But ........ for a quick, basic tomato sauce, I feel that it would be difficult to to find a sauce that tastes better than this one, and it has taken me many years to find just the right balance of tomatoes, olive oil, garlic and basil used in this sauce. This sauce is completely different from a slow coking sauce flavored with meat, finely chopped vegetables, and perhaps a little wine. This sauce is one that can be created in the time it takes your pasta water to cook, and as well as a topping for pasta, I use this sauce for my pizzas, and for many vegetable dishes including one of my favorites, eggplant parmesan. |
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Last Updated ( Tuesday, 19 August 2008 20:04 )
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Italian Food Forever Cookbook |
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Written by Deborah Mele
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Wednesday, 30 July 2008 17:37 |
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I have been asked for years by folks visiting Italian Food Forever if I have ever published a cookbook and unfortunately I have not had the opportunity until I recently joined Tastebook.com. I have now put together a cookbook that contains 50 of the most popular recipes from Italian Food Forever in an easy open binder that you can add recipes to at any time. These recipes are ones I have made myself many times over the years and have become some of the most popular recipes of IFF visitors. |
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Last Updated ( Wednesday, 06 August 2008 20:15 )
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Making Ricotta Cheese At Home |
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Written by Deborah Mele
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Wednesday, 06 August 2008 19:52 |
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Ricotta cheese is widely used in Italian cooking in everything from appetizers to desserts. It is a very soft, low-fat cheese that is actually a by-product of cheese making because it is made from the whey that has been separated from the curd in the process of actually making cheese. It is in fact, technically a dairy product rather than an actual cheese because of this. Ricotta translates as "recooked" and was originally made in Rome when it was discovered that the whey could be reheated, then strained, thereby getting it’s name. Although any type of milk can be used to make ricotta, in southern Italy either sheep’s milk or goat milk is used most often. I however to make my ricotta, I used what was most readily available to me, which is whole cow’s milk. |
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Last Updated ( Wednesday, 06 August 2008 21:11 )
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