Customer Reviews (3)

Love Love Love
It is an absolute love affair between this book and myself. As I am in the process of learning how to cook and learning to like to cook, I fell instantly in love with this book. The recipe lists are short and the directions are to the point. The flavors here are so wonderful. Easy for a novice to make and wonderful for everyone to enjoy. I do.... Enjoy!

If I could only own one Italian cookbook...
...it would certainly be one by Marcella Hazan, and quite possibly this particular title. This book is not only full of classic recipes, but information on the importance of using the right ingredients, care in preparation, and all of the details to make a recipe come out just right. I use this cookbook almost weekly, for these are recipes that do not require endless preparation time nor long lists of ingredients; these are practical, traditional Italian recipes that anyone can prepare with a little care and attention to the details.

Some of my favorites are the Pan-Roasted Porgies with Marjoram and Lemon; Swordfish with Salmoriglio Sauce; Thin Spaghetti with Scallops; Veal Scaloppine Sauced with Anchovies and Capers. If you are looking for a good introduction to Italian cooking beyond red gravy pasta and meatballs, this book would be an excellent choice.

Excellent!
This is an excellent book, as everything else by Marcella. Actually, any of her books is a must have if you like cooking Italian food ... Read more

Product Description

Classic Italian Jewish Cooking starts with the ancient Italian adage Vesti da turco e mangia da ebreo ("Dress like a Turk and eat like a Jew"). In this definitive volume of Italian Jewish recipes, Edda Servi Machlin, a native of Pitigliano, Italy, a Tuscan village that was once home to a vibrant Jewish community, reveals the secrets of this delicate and unique culinary tradition that has flourished for more than two thousand years.

Customer Reviews (4)

Wonderful Book
I bought this book used, and boy what a bargain!It came in pristine condition.

I needed a Jewish-Italian cookbook, because although I love Italian food, I want to keep things kosher, and that means that most of the recipes in a regular Italian cookbook go to waste.I especially needed something for dairy antipasto that is not the same old same old that you usually see at Bar Mitzva's, etc.

I've tried a few of the antipasto recipes, and every one is a winner.All of the other recipes also look tasty and something I would like to try.As far as Italian Jewish cooking, I may never need another cookbook... but it seems the author has written a second!

It doesn't hurt that the author was born in 1926, making her the same age as my mom (may she rest in peace).She has wonderful stories to tell, and I feel her motherly presence through the pages.

I am very, very glad I purchased this book.

Buy it for the stories, not for the recipes
I've owned Classic Italian Jewish Cooking for over a year, and have made only a few recipes from it. I flip through it almost every week before I start cooking for the Sabbath, hoping to find something appealing.However, I don't find many of the recipes particularly enticing. Worse, what I have made has not turned out well.I'm an experienced cook, and I dubiously followed Machlin's instructions to add pap (bread soaked in water) to meat to make her meatballs with peppers. Wait, I thought- don't you normally add bread crumbs to meatballs? Yes, and for good reason- these completely fell apart, but they were delicious.

That has been my experience with the recipes I've made from this book- the results are tasty, but unattractive and somewhat failed, despite scrupulous adherence to detail and execution.I really enjoyed Machlin's stories of Jewish life in Italy, and I want to like this book more. If the recipes were as accurate as the stories are compelling, maybe I would.

A Wonderful Addition to your Kitchen

I have given this book a prominent position on its bookshelf, along with some other well used cookbooks. This book is an impressive looking volume, an inch thick, and lovingly designed.

The first 26 pages describe the author's life growing up in the Italian Jewish community before WWII--a culture that hardly exists anymore.

As for the cuisine, it follows the mediterranean pattern, with, here and there, a strong suggestion of the middle east. Thus, anyone who enjoys mediterranean/ middle-eastern cuisine, will appreciate this book

An added bonus, is a chapter on "Breads, Pizzas and Bagels". In this chapter, you will find 23 recipes, inclouding Sourdough Bread, and three recipes for Chollah--that's the rich egg bread that jewish people eat on the sabbath.

The author of this review is not jewish, but what of that? Good food is good food, and the food described here would be hard to improve upon.

Blended Families/Blended Recipes
I purchased this book for one of my co-workers who was engaged to be married. He is of an Italian background and his fiance's family is Jewish. They both love to cook. I was doing a search for Italian and Jewish cookbooks, seprately, not realizing that this book even exisited. The couple being married not only likes to cook, they enjoy more unusual and exotic tastes. This book had interesting recipes that came from a very specific region where there are Jewish and Italian people living in the same area, and therefore the book had delicious and quite different types of recipes that I had not seen before. In the week in which the couple returned from their honeymoon, my co-worker said they had already tried out several of the recipes and they thought that this book was one of the best and most thoughtful gifts they had received. Bon appetit and Mazaltov! ... Read more

Product Description
A new collection by a popular PBS cooking show host features tips on how to capture authentic Italian flavors, select the ideal accompaniments, and prepare such dishes as Polenta Lasagne, Broccoli di Rapa, and Tiramisu. Reprint. ... Read more

Customer Reviews (6)

Impressed
The book is in such good condition I could not belive it when I saw it. Thank You for a book I will be able to use for a very long time.

I love Jeff Smith cookbooks
I have to say I enjoy every Jeff Smith cook book I own. This one did not disappoint me. He always includes great tidbits of information with each entry. I was so pleased to find this in hard cover at such a great price. I highly recommend ALL of his books, they are great cooking & reading.I know he had some "scandal" attached to him at the end of his career, but, who doesn't have some "scandal" in their lives. He is the best.

My favorite cookbook
I have already worn out one copy of this cookbook and have bought copies for friends and family.My daughter gave it to me about 15 years ago and I happily cooked my way through it.Some of the recipes may appear long and somewhat intimidating, but that is just because Jeff Smith gives complete details for every step.The recipe for Pollo Contadina is my number one dish for a large group, along with the asparagus parmesan. It always impresses the crowd.The filled bread, peasant bread, and focacia are also family favorites. The homemade tomato sauce and the bread soup are to die for! I have not found a single bad recipe in the book, although there are still a few I haven't tried.

CIAO BABY! THAT'S ITALIAN! AUTHENTIC ITALIAN RECIPES!
The Frugal Gourmet' Jeff Smith does Italians proud with this authentic Italian cook book! My last name is Carbonara (like the famous dish) and I am a stickler for authentic Italian cuisine. I am glad I had the forethought to make sure I asked my 'Nana' for her delicious recipes before she passed away many years ago. Although I miss her dearly, I can still feel her presence when I make her wonderful dishes for my family and especially at family holiday functions! This is an excellent cook book for everyone, but especially for those who may not have been fortunate enough to have an Italian Nana to ask for those special recipes. Jeff Smith has another winner here! It's full of great recipes and stories by a very talented cook and writer. This one focuses on Italian cooking. I have used many of these recipes and found them to be very good. Being a home grown cook myself and having had many of my grandmother's classic recipes handed down to me, I found this book to be very helpful in expanding my culinary taste buds.

Jeff Smith entertained us for years on his PBS program 'The Frugal Gourmet'. Not only did he teach us many savory dishes, he also educated us. Not satisfied with just cooking delicious meals for his viewers, he would give detailed history lessons about the origins of the dish and made it all a lot of fun!

This may be Mr. Smiths best cook book and it is a worthy edition to everyone's cook book library. I own and have read many, if not all of his cook books, not only for the man's knowledge of cooking, but his incredible wit! This guy was funny and I would have loved to have hung out and throw a few beers down with him.

Unfortunately, this man had some very seriously bad press released about his personal life and well..... I am not one to spread rumors.....he seemed like a great guy and sadly he died before he was able to clear his name.

R.I.P. Frugs!

Authentic Cooking
Most Americans think of Chicken Parmessan, Alfredo sauce or Italian salad dressing when they hear Italian cooking. As an American soldier stationed in Italy I've never seen either of the above. They are all Americaninventions.

Italian cooking is very diversified. Venice is big on fishand seafood while the inland areas eat more meats. Jeff Smith's book is asclose to authentic Italian cooking as one can get. The sheer number ofrecipes alone will give a person an insight of how Italian cuisineinfluenced modern American food.

The amazing thing is that there is atleast one recipe that I wanted to try that I couldn't find all theingridients for. It called for a Sicilian wine and being stationed nearVenice I couldn't find it in any of the local wine stores. Great book. Iwill continue to use it for years after I come back to the US. It willremind me of the years that I spent here. ... Read more

Product Description
Would you cook great Italian food every day if it didn’t mean spending hours in the kitchen preparing it? Chef-restaurateur Silvia Bianco shows how to whip up exciting Italian meals in a single skillet in forty minutes or less using the saute method of cooking that professional chefs use to get delicious food on the table fast. With a foreword by noted New York chef Bobby Flay, and 16 pages of color photographs and drawings, Bianco walks readers through basic saute techniques and shows how to make the easy-to-prepare (and freeze) stock sauces and broths that are the key to creating saute magic. Saute appetizers, pizza, poultry, meat, seafood, and desserts are each covered in its own chapter, and Bianco offers more than fifteen low-fat saute recipes. Each of the nearly one hundred recipes reflects Bianco’s very personal cooking style, first developed as a young child in her grandmother’s kitchen in Calabria, Italy. Simply Saute will appeal to today’s busy cooks who are looking for new ways to prepare meals simply, as well as those looking to create a restaurant experience at home without a lot of fuss. ... Read more

Customer Reviews (9)

even i can do it
being a busy bachelor and not much of a cook i found this book made me actually enjoy cooking.the recipes are great and easy to prepare.no more take out for me!!

So easy and so good!
I've made a number of recipes out of the book and they are all great!The best part is you can make a large batch of the wine sauces and freeze them ahead of time.They make a great tasting base to many of the dishes and it saves time too.I made one of the meals for some guests and the husband loved it and actually asked for the recipe!I bought him the book for Christmas. I highly recommend it!!

simply HORRIBLE
This book is not only horrible...

It is the most boring cooking book i've ever opened.

Also,

I visited the authors website and she talks much about the past and how her family cooked and yet little about what traditions she is doing now (with exception to some wreaths she created each holiday season--NOT FOOD)!

STAY AWAY!

Simply Saute your way to a memorable meal!
Simply Sauté is full of flavorful recipes for when I'm cooking for my family or entertaining guests, which I do a lot!

Chef Silvia's tips for each recipe make preparing the meal a breeze, especially when I'm doing all the cooking in one pan!The Simply Saute recipes use very little oils or fats, an added bonus.I already have many favorites I make often from this cookbook.

My gift shopping is that much easier for friends this holiday season because everyone is getting this book!ChefSilvia has a website that's full of great information as well.Happy sautéing!

Simply Sautee is simply the best
I love Italian food and having gone to Biscotti numeroustimes and experience the wonderful home cooking that Chef Silvia
prepares, is a treat in it self. This book is simple and provides some great simple dishes and tips. It's a must buy for the holidays. The book is 1st class as well Chef Silvia herself! ... Read more

Product Description
This uniquely accessible collection draws together the best vegetarian recipes of Italy-350 in all. 'Pasta and pizza may be Italy's most eye-catching exports, but it is the country's varied and sensible use of vegetables that provides the best inspiration for American cooks,' writes Jack Bishop. 'Asparagus spears coated with a little olive oil and roasted to intensify their flavor; thick slices of country bread grilled over an open fire and topped with diced tomatoes and shredded basil from the garden; or a fragrant stew with fennel and peas-Italians enjoy these dishes because of what they do contain, not what they don't.' Many of the recipes were gathered by Bishop during extensive travels throughout Italy. Some are family favorites, adapted from those of his Italian grandmother. All deliver perfect results with a minimum of effort. Serving suggestions for each recipe make planning vegetarian meals easy. ... Read more

Customer Reviews (54)

Great Italian Vegetarian Cookbook
This book includes many recipes for classic Italian vegetarian dishes.And there are lots of them!Everything looks and sounds delicious and authentic.The recipes are clearly written and don't require many exotic ingredients.I'm not a vegetarian, but I'm always interested in finding tasty non-meat dishes to vary the daily menu and this cookbook delivers on that!The recipes in this book are ovo-lacto, but many of them can easily be adapted to vegan cooking.I definitely recommend this book!With recipes like these, meat really becomes irrelevant -- these dishes are all intrinsically good in and of themselves!

Everything is delicious !
I checked this out from the library to try it and I could not have been happier. I made over 20 dishes from the book and all were fabulous and easy. Who would have though Italian could be so easy. The dishes are low cost to make and filled with fresh ingredients. My only complaint, there should be more photo's. I am buying it and will buy the next book from this author.

Fabulous.
Can't recommend highly enough for vegetarians and non-vegetarians alike. I just made his ricotta-basil tart recipe, and it's just about the best thing in the world -- good hot, good cold, savory, with a little honey drizzled... okay, yeah, I drooled a little on my computer. Seriously -- the best thing about Italian cooking are fresh, simple ingredients combined in wonderful ways. His recipes are easy to follow, I have NEVER made better tart crusts than when I follow his steps, and the flavors do not disappoint.

Yummy
Although I don't eat much cheese, I just made the italian shells and cheese from pg. 116.It was really easy even though I substituted the heavy cream with homemade cream made from rice milk, cashews and almonds.Didn't have the right cheese so I used white cheddar and only had whole wheat shells.It was great.I like the ease of the recipes and the recommendations for side dishes to go along side the main dish.It does have a few pictures, but not many.

This cookbook rocks!!!
I bought this about 10 years ago on a whim at the bookstore and it has been my "go to" cookbook ever since. I have yet to make a bad meal from any recipe in this cookbook. My husband is not a veggi like me but loves everything I have whipped up for dinner from this book. We have been married 5 years so he has tasted a lot of the recipes. Everything is wonderfull and most are pretty simple. Even the baked chickpeas are divine and they have a total of 4 ingredients! We now have a baby and I am still able to make dinner from this book, most recipes are not overly time consuming. SOOOO TASTEY!! best cookbook I have by a long shot! ... Read more

Product Description
Filled with more than 125 recipes, 200 glorious, full-page photographs, and wonderful narrative vignettes, this rich, seasonal celebration of the Italian countryside is as much a travelogue as it is a cookbook. The authors collect the culinary wisdom of cooks from all parts of Italy, offering in the process a delightful glimpse of the country's culture and ambience.Amazon.com Review
The Four Seasons of Italian Cooking is a handsomereminder of the simplicity and splendor of rustic Italian food. Todemonstrate the regional nature of Italian cooking, A.J. Battifaranotraveled around Italy and met with fascinating characters in Tuscany,Umbria, the Piedmont, Lombardy, Campania, and Apulia. In each region,we learn the story of families and individuals involved in the foodindustry, perhaps as a farmer or as the owner of an inn orrestaurant. Meet Franco and Esther Carnero, a couple who restored anold house in the Piedmont region of northern Italy, developed avineyard and garden, and then opened a small inn, La Luna e i Falo, or theMoon and the Bonfires. Here Esther serves dishes based on old, localrecipes (which she shares with us), including roast veal accompaniedby a sweet red pepper and fig sauce, and a hazelnut cake made with thelocally grown crop of nuts. Throughout this Italian adventure, we areintroduced to satisfying, yet simple to prepare, dishes. Misticanza isa splendid example--a dish of dark leafy greens, just boiled andsimply dressed with extra virgin olive oil and fresh lemon juice. Inaddition to 125 charming recipes, and personal narratives, Battifaranoalso presents expert advice for storing and preparing fruits andvegetables from the four seasons. In true Italian fashion, it is theflavor of each ingredient that matters. This means the freshestingredients are required for reproducing the profoundly satisfyingflavors of Italy's farmhouse cooking. --Dana Jacobi ... Read more

Customer Reviews (5)

absolutely amazing book
As Catalans we love cooking and (specially) eating. This book is just the perfect balance between exquisite recipes, excellent presentation and informative reading. Do not miss the chance to get it

Authentic and Outstanding
I just returned from a lovely stay atLa Luna e i Falo, and enjoyed six nights of impeccable meals prepared by Elena and Franco.Our meals included all of the recipes from this cookbook, and I must say, not one of them disappointed!I was able to read this cookbook while at the farm, and made a note to immediately try to find it when I returned home.Amazon is the only place to get it, since it is now out of print. It was only released in America, so you can't even find an Italian version of the book. The other recipes from other cooks featured in the book look equally as good.You can't get more authentic, regional recipes than those that are found here.I highly recommend it!

Most unusual Italian cookbook AND travellog
I love this book. It is the most unusual cookbook.I have travelled the Italian Countryside many times and this book reflects much of its uniqueness. I bought four copies for friends.

The best book on really authentic Italian cooking
In this world inundated with tomes devoted to Italian cooking, this wonderful book stands out. The author spent years researching, collecting and testing authentic, seasonal farmhouse recipes (from all over thecountry) made with only the freshest ingredients. (The recipes arefull-proof!!) This is one of the few books that allows everyone to makesome of the most appetizing Italian dishes--just as the Italians do.Everything is explained in detail--from ingredients to techniques tocustoms to mail-order sources--in one of the most complete books everwritten on the subject. And if this weren't enough, the flavor of the foodis beautifully captured in some of the most exquisite photographs evertaken of Italy and its food. This book is a MUST for anyone who likes tocook and/or eat the most mouth-watering Italian cuisine!!

a terrific cookbook, travel book and picture book all in one
This is a great Italian cookbook, very different from most of the cookbooks you see. Not only does it have great recipes but it also tells great stories about all the various farms the authors visit. And it alsotells you how you can visit the farms yourself. The pictures in particularare very interesting. They are not the usual slick shots. It seems likethey were all done on location and they have a feel of foodphoto-journalism. This book has great recipes and great heart and soul. ... Read more

Product Description

Over 200 mouth-watering recipes that give Italian food a new, lighter twist

Biba Caggiano is an award-winning cookbook writer, chef, and proprietor of the successful restaurant that bears her name. Now, she shares her secrets.

Follow Caggiano's simple, step-by-step instructions and begin a meal with Crostini of Spicy Eggplant, Radicchio and Pancetta Salad, or a zesty Zucchini Soup. Go on to enticing entrées -- a Risotto with Lobster, Squash and Cheese Gnocchi, or Veal with Prosciutto and Sage -- and dreamy desserts -- Peach Mousse, Espresso Granita, Apple Fritters with Raspberry Sauce.

A dazzling array of calzones, pizzas, pastas, and soups, plus a section on great, fast pasta dishes that can be prepared in twenty minutes or less reflect the very best of contemporary Italian cuisine. ... Read more

Customer Reviews (7)

A great cookbook
I have had a copy of this book for about ten years.Decided I needed a second copy for a second home.I have all of Biba's books - this is the one I use most often.I have even memorized the page numbers of some of my favorite recipes. If you only have one Italian cookbook on your kitchen shelf, this should be it.

Italian Coking by Biba Cacciano
I have purchased every one of her books and even traveled to Sacramento to eat at her restaurant.Love all of her recipes!!

My best cookbook, by far!!
I have a bookshelf full of cookbooks.The ones I don't use, I give away, so the shelf is only full of the books that I use regularly.However, this is far and away the one that I use the most!I love this cookbook.I have never been disappointed with any of the recipes in this book.I received this cookbook 18 years ago from an Italian-American friend who is a phenomenal cook.I LOVE it.I have given it to many friends.My husband and I bought 5 copies used on the internet since this lovely book is out of print.We kept two copies for our children (5 and 7) and have given the others away as wedding gifts.What else can I say.I LOVE THIS BOOK, and find the recipes easy, tasty, and a great hit at parties.

Seasonal menus and nostalgic remarks are winners!
I love this cookbook -- my hubby got it for me at an estate sale!IT is teaching me stuff my mom could not have taught me.I was raised with Iowa farm-style Americana fare -- with lots of shortcuts with prepared, frozen and canned food.Learning to cook with high-quality fresh foods has saved me money, and raised the level of yumminess and my excitement about cooking for our large family!

The Second Copy
We love this book so much, we wore out the first copy. This is our SECOND COPY!This cookbook from Biba is excellent. The recipes are actually authentic (at least from my childhood.) ... Read more

Product Description
An illustrated collection of 150 traditional and newly created meatless dishes from sunny bell'Italia features tips on creating antipasto, pizza, pastas, torte, vegetables, salads, and desserts. ... Read more

Customer Reviews (1)

Still a Hit
I've had this book for over 15 years, and still find it great.I use itfor the occasional good home cooked meal, since a lot of the dishes can bea bit time consuming and fattening, but definitely worth the effort.Oneof my favorite recipes is the calzone with tomatoes and mozzarella.Thebook is divided into the following chapters- 1) The Italian Kitchen, 2)Antipasti, 3) Soups, 4) Sauces,5) Pasta (make your own), 6) Cheese andEggs, 7) Rice, Beans & Grains, 8) Pizza & Torte, 9) Vegetables, 10)Salads, 11) Breads, 12) Desserts, and 13) Ices,

Enjoy! ... Read more

Customer Reviews (1)

A Wonderful Read
For those who've enjoyed Mr. Root's other cookbooks, this one does not disappoint.In my edition at least 25% of the recipes have clear photographs of the finished dish.The list of ingredients are complete; the instructions are clear and concise for easy mastery by any cook with a moderate level of cooking skills.Those dishes with which I am familiar are absolutely authentic.

As usual, Mr. Root's inclusion of background for foods, culinary traditions, and culture will have you torn between reading and cooking.Enjoy! ... Read more

Product Description
Maestro Martino of Como has been called the first celebrity chef, and his extraordinary treatise on Renaissance cookery, The Art of Cooking, is the first known culinary guide to specify ingredients, cooking times and techniques, utensils, and amounts. This vibrant document is also essential to understanding the forms of conviviality developed in Central Italy during the Renaissance, as well as their sociopolitical implications. In addition to the original text, this first complete English translation of the work includes a historical essay by Luigi Ballerini and fifty modernized recipes by acclaimed Italian chef Stefania Barzini. The Art of Cooking, unlike the culinary manuals of the time, is a true gastronomic lexicon, surprisingly like a modern cookbook in identifying the quantity and kinds of ingredients in each dish, the proper procedure for cooking them, and the time required, as well as including many of the secrets of a culinary expert. In his lively introduction, Luigi Ballerini places Maestro Martino in the complicated context of his time and place and guides the reader through the complexities of Italian and papal politics. Stefania Barzini's modernized recipes that follow the text bring the tastes of the original dishes into line with modern tastes. Her knowledgeable explanations of how she has adapted the recipes to the contemporary palate are models of their kind and will inspire readers to recreate these classic dishes in their own kitchens. Jeremy Parzen's translation is the first to gather the entire corpus of Martino's legacy. Illustrations: 1 b/w photograph ... Read more

Customer Reviews (3)

Which book to buy
A good scholarly translation with informative introductory material. Collectors of medieval cookbooks should note the common practice of plagiarism in the period. "Epulario: The Italian Banquet" was cribbed from Como's work almost in its entirety, as were most of the recipes in Platina's "De Honesta Voluptare". If you own one, you needn't get the others, and I would recommend this one.
I can't say I'm that impressed with the modernized versions of the recipes, but then, I'm a member of the SCA and I look for authenticity!

A wonderful translation crippled by cowardice
I've been reading through and trying out a number of the recipes from The Art of Cooking. Parzen and his collaborators are to be congratulated for translating this important work. I find myself somewhat puzzled and a bit unhappy at some of the recipes. The value of this work is that it showcases the flavors and techniques of another era. It seems strange that they went to so much effort removing them in order to substitute ones with which the reader would already be quite familiar.

The recipe section abounds with sentences like "Martinotti's recipe is sweet, but we've made it savory because that's what modern diners are used to" and "We've eliminated the broth, changed the seasonings and added ingredients of which he would have never heard. Isn't it wonderful?"

Honestly, no. If I wanted modern Italian recipes I would buy a modern Italian cookbook. There are many. The whole point is that it's Martinotti's cookbook. The reader with an interest in historical cooking would have been much happier had you turned your significant talents and impressive learning to giving examples that would allow one to create food in the style and tastes of the time. Likewise, if a recipe has remained unchanged for hundreds if not thousands of years why provide it instead of guiding the reader through the difficult parts of dishes with which he or she would not be familiar? We know how "air fritters", marzipan and sage fritters are made. As the authors crow, there has been no change over the centuries. It seems a waste to dedicate pages to these when there are so many dishes that are mysteries, truly novel and difficult to decipher.

There is also the question of measures. I count three different possibilities for the "libra". There is the Ancient Roman libra, the old French livre and the libra mercatoria. Martinotti could be referring to any of them given his background. They all represent different amounts. Some guidance as to which the writers thought was meant or at least a recognition that there is some ambiguity would have been welcome.

In short, the translation itself is a great service to the cook who wishes to delve into history. The modernized recipes often do little but confuse the issue and frustrate those who are looking for Martinotti's cookbook rather than Parzen's.

How to Serve a Fire Breathing Dragon for Dinner. Great Read
`The Art of Cooking' was written by the fifteenth century Italian Renaissance chef identified as `The Eminent Maestro Martino of Como'. This is a truly impressive and fascinating piece of culinary scholarship published in the `California Studies in Food and Culture' by the University of California Press. For serious foodies, this book documents several trends which dozens of food writers often repeat with no historical support. The book contains four major sections by three different scholars.

The text from Maestro Martino himself is translated by Jeremy Parzen, a food historian and musician (I will wager that his musical speciality is the Renaissance). Fifty modern versions of Maestro Martino's recipes are interpreted by Stefania Barzini, a Roman food historian and journalist for Italy's National Food Channel (Shades of Molto Mario). The Introduction, endnotes, and textual editing are done by Luigi Ballerini, a poet, translator, scholar, and instructor of medieval and modern Italian at the University of California.

By far the most engaging part of this volume is the introduction that chronicles Maestro Martino's career and his times in Renaissance Italy. Allowing for the rather dryly scholarly presentation, this often reads like a pitch for a cinematic costume drama starring Tyrone Power or Errol Flynn, with the evil cardinal played by Orson Wells or Sydney Greenstreet. All this steps right out of the pages of Machiavelli's `The Prince'. So much so that Machiavelli even shows up as a character in the story of Martino's career. As a journeyman scholar, I can attest to the fact that the story is thoroughly documented so that anyone wishing to pick up where these authors left off will find plenty of material to establish a starting point.

From a culinary point of view, the most interesting facts spelled out by the introduction show that modern trends in decorative plating are a faint shadow of the kinds of extravagances created by chefs to the princes of the Italian city states and the cardinals, the princes of the church, who were often as wealthy as their secular brethren. The most important contribution of Maestro Martino appears to be the introduction of vegetables from the peasants' cuisine into the meat laden dining of the nobility. This confirms all the talk from experts of contemporary Italian cuisine that this is based heavily on the food of poverty, but it does not refute the very important observation by Paula Wolfert that one of the requirements for the rise of a great cuisine is a nobility and the corps of chefs enlisted to serve them. A secondary contribution of Maestro Martino is the extent to which he standardized culinary terminology in Italy. This was an era in which no dialect on the Italian peninsula was dominant. It was hardly a few hundred years after the publication of Dante's Divine Comedy and Boccaccio's Decameron and the invention of moveable type. And, the unification of Italy was still almost 400 years off. The editor's citing this as an accomplishment reaffirms my concerns when I find culinary writers using the wrong term to describe certain cooking actions. This only reassures me that if words are not valued, the result is Babble.

By far the most interesting experience I have in reading the recipes is in the similarities I see in these Renaissance dishes to the Medieval fare described in `The Medieval Kitchen', written originally in French by Odile Redon, Francoise Sabban, and Silvano Serventi. Both books document the love the 13th to 15th century nobility had for the `cookie spices', nutmeg, cloves, cinnamon, and sugar. These ingredients literally show up in virtually every dish. No wonder there was such an interest in finding a way to get these little darlings more cheaply. One can almost hear the echos when we read of Sicilian cooks and recipes which like to add nutmeg to their greens. This practice is not only hundreds of years old, it is `home grown' and not as much an influence from the Saracens as one may think. And, Maestro Martino's introducing local vegetables may have been one of the things which changed tastes away from Asian spices, although I suspect their rarity and the arrival of New World ingredients had a lot to do with this trend as well.

As a source of no more than fifty recipes written so that a modern cook can follow them, this book will not be a very good practical cookbook, especially since the dishes will tend to be either too sweet or too tart for modern tastes. The modernized recipes really are best taken as a means of understanding the connection between Renaissance dishes and their modern equivalents. The only thing I would suggest to the scholars who gave us this really fascinating volume is that pairing the original recipe texts with the modern interpretation would have done much to show us what the original author said versus the modern interpretation of his recipe. I also missed a good recipe or explanation for `verjuice' which the Larousse Gastronomique describes as a sour extraction from grapes; very similar to the wine vinegars we use today.

This book and some of the others I have read recently really fuel my interest in reading a good history of gastronomy. And, if I can't find one, this book is a totally welcome treatment of food of the nobility in Renaissance Italy.

Highly recommended for anyone with scholarly interests.
... Read more

Product Description
When award-winning chef Reed Hearon decided to open his third restaurant in the historic North Beach section of San Francisco, he wanted to pay tribute to the cuisine of the Italian immigrants who settled there. He was immediately intrigued by a hardworking, hard-drinking barkeep named Rose Pistola who had been featured in journalist Peggy Knickerbocker's recently published article on the great cooks, or "Old Stoves," of North Beach. He asked Rose if he could name his new restaurant after her, to which she replied, "What's in it for me?" Reed's answer? A table anytime.

Now tables are hard to come by at Reed's wildly successful Rose Pistola restaurant. Hailed as "the best Italian restaurant in San Francisco" by the San Francisco Chronicle, Rose Pistola took the country by storm, winning the 1997 James Beard Award for Best New Restaurant, while Bon Appetit named it "One of the Year's Best New Restaurants."

The Rose Pistola Cookbook features 140 of this beloved restaurant's best dishes, which combine Old-World Italian spirit and innovative California cuisine. Each recipe has been simplified for the home cook, emphasizing readily available ingredients and straightforward step-by-step instructions. Only the freshest seasonal fruits, vegetables, and seafood are used in ingredient-driven dishes that simply burst with flavor: Shaved Artichokes with Fava Beans and Parmesan. Roasted Beets with Ricotta Salata and Arugula. Wood-Oven Baked Goat Cheese and Roasted Pepper Pizza. Skillet-Roasted Mussels. Crisp Salmon with Fennel and Tapenade. Lamb Shanks with Peas and Potatoes. Rustic Nectarine and Berry Tart.

Striking black-and-white photographs of North Beach's farmers, fishermen, and other local residents accompany personal interviews, historical trivia, and colorful anecdotes about this exciting region. With gorgeous full-color food photographs and detailed information on techniques and ingredients, The Rose Pistola Cookbook brings the evocative flavors of North Beach into your kitchen.Amazon.com Review
When Reed Hearon, one of San Francisco's most popular chefs,opened an Italian restaurant with a wood-burning oven, he decided tofocus on simple, carefully prepared, traditional dishes. His biggestcoup was getting Rose Pistola to lend the restaurant her name, addingmemories of the beloved North Beach saloon where this gritty, colorfulwoman, also known for her Old-country cooking, held court fordecades.

At Rose Pistola, Hearon focuses mostly on Ligurian cuisine, made using thebest local ingredients. This book, written with native San Franciscan andknowledgeable Italian cook Peggy Knickerbocker, introduces you to more than140 of these Northern Italian dishes, including Trofie, dumpling-likepasta, served with pungent basil pesto, and with Farinata, pizza-likechickpea crusts served topped with tuna and sun-dried tomatoes or freshsage leaves, tiny olives, and onions slowly melted in olive oil until theycaramelize. Hearon explains how home cooks should make his Roasted Fishwith Potatoes and Artichokes, punctuated with tiny olives and a splash ofwhite wine, and satisfying antipasti like Baked Ricotta, served withgarlic-laden arugula purée and grilled or toasted country bread.Instructions for making ricotta cheese from milk, slowly oven-baking whitebeans, and preparing fresh, lemon-zested Basilade for finishing dishes,will enlarge any cook's repertoire.

Hearon offers a bountiful Cioppino, the aromatic, brothy stew native to theGolden Gate city. Like most Italian and Californian cooks, Hearon reliesheavily on the quality of what is local. He also makes a brilliant BraisedChicken with Turnips, Potatoes, and Carrots, easy for almost anyone,anywhere to reproduce. Desserts feature fresh berries and other fruit, butchocoholics will adore the Budino, an alluringly butter-rich bakedchocolate pudding enrobed in creamy ganache and covered in a layer of cake.As Hearon suggests, though, you can be in heaven serving the puddingunadorned and cut into slices.

Historic black-and-white photos and yummy-looking color photos of the food givethis book a lively sense of history and make you yearn to eat at the trendyRose Pistola, selected as Best New Restaurant in the United States in 1997by the James Beard Foundation. --Dana Jacobi ... Read more

Customer Reviews (2)

It's fabulpus!!
i was looking for a great cookbook to send relatives to thank them for an amazing dinner at their home.When I saw this, I snapped it up FAST, in multiple copies!I've eaten in the restaurant in San Francisco...for sure one of the BEST EVER!!! and, I've eaten in some of the best restaurants there are! This book adds to the memories!!

Rose Pistola - Satisfying and Easy
Reed Heron is a successful restaurant owner in San Francisco who constantly packs the house with quality food. It's a place where men like to go and women like to be seen. The same goes for his cookbook. These areeasy to prepare recipes that give lots of interesting tastes to satisfyyour need for comfort food on a cold winter night or some grazing food forthat hot summer day. Don't miss trying the Tomato Bread Soup or theTerriorized Steak. This is real food for real people, not one of thoseglitzy books that look good on the coffee table that you never use becausethey take too much time or too many ingredients.Enjoy and don't forget tovisit the restaurant when you're in San Francisco. ... Read more

Product Description
Southern Italian food—from bruschetta and tomato sauce to spaghetti and meatballs—is the most talked about and home cooked food in America. And the area's sleepy hill towns and rocky coastlines have become "it" destinations for in-the-know foodies and travelers from all over the world.

For more than a decade, award-winning cookbook author Arthur Schwartz delved deep into each region of Southern Italy, inviting himself into rustic home kitchens, making friends, and dining at the best local restaurants. Now, in The Southern Italian Table, he presents 130 recipes that celebrate local ingredients and simple flavor combinations behind authentic Southern Italian cuisine.

Follow Schwartz along country roads and city side streets to discover Neapolitan Pizza, Baked Tomato Sauce, and Walnut Pie from Campania, where tomatoes grow better than anywhere else in the world and walnuts ripen sweet and plump in the winter. From the mountainous region of Molise comes hearty Lamb Stew, and from the dry climate and wheat fields of Puglia hail dishes such as Orecchiette with Broccoli Rabe and Charcoal-Roasted Artichokes. Calabria's diverse landscape inspires Pasta Disks with Shrimp, Fennel Seed, and Arugula and Lamb Chops with Black Olives. Risotto with Sausage and Smoked Cheese showcases Basilicata's famous pork sausages and scamorza cheese, and Sicily's Salt-Seared Swordfish with Garlic and Mint, Ground Pork Ragù with Chocolate, and classic Apple Cake exemplify the island's variety of culinary influences.


The Southern Italian Table is organized from antipasti (appetizers) to dolci (sweets), and written for the American home cook. With beautiful full-color photography, easy-to-find ingredients, and headnotes and sidebars that put the recipes in historical and cultural context, Arthur Schwartz's new cookbook will become a dog-eared favorite and a friendly guide to la vita italiana.Amazon.com Review
From The Southern Italian Table: Macaroni with Zucchini and Ricotta

I learned this dish from Gerardina Costanza, one of Cecilia’s amazing cooks and one of the women who assist me in my Cook at Seliano classes. This is a dish of few ingredients and very much about technique. The zucchini is cut two ways, into batons and finely chopped in a food processor. I especially like this sauce on elicone, "helicopters," whose large spirals catch the zucchini strips like no other pasta does. -- Arthur Schwartz

Ingredients

• 4 medium zucchini (about 1 1/2 pounds)
• 1 small onion
• 1/4 cup extra-virgin olive oil
• 1/4 cup finely shredded flat-leaf parsley
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 pound large macaroni, such as elicone, paccheri, or rigatoni
• 1 cup ricotta, at room temperature
• Grated Parmigiano or pecorino cheese

(Serves six)

Directions

Cut 3 of the zucchini into fine strips, about 3 inches long by 1/4 inch. Chop the fourth very finely in a food processor. Slice the onion in half from root to stem end, then cut into fine strips in the same direction.

Heat the oil in a large skillet over medium-high heat. Fry the zucchini strips until a few are just beginning to brown, about 5 minutes. Add the onion and fry another 3 or 4 minutes, until the onion is wilted but still a little bit crunchy.

Add the grated zucchini and toss well with the already fried vegetables. Toss in the parsley. Fry only 1 minute, seasoning with salt and pepper. Transfer the vegetables to a large serving bowl.

Cook the pasta in at least 4 quarts of boiling water with 2 tablespoons of salt. Drain well and pour the pasta into the bowl with the vegetables. Add the ricotta and toss well.

Serve immediately, passing grated cheese at the table.

---

... Read more

Customer Reviews (4)

The Delicious Path to Southern Italy
Arthur Schwartz is genius at capturing the practical and entertaining aspects of Southern Italian cuisine and passing all that along to us. This book is beautifully written with loads of rich anecdotes and the photographs are exquisite. I have been going through it page by page and every recipe I've tried is an absolute winner. I highly recommend it as a great gift for anyone who wants to impress their guests or family with simple, delicious food, or for Italophiles, or for anyone who wants to simply understand the history of southern Italian food.

Che bravo, Arturo!
Arthur Schwartz has nailed southern Italian cooking down in this new book, which is my absolute favorite.It is explained in a user friendly way and the photographs are exceptional.He is the best, as his books are not so much "technical" as they are cultural, and that is what separates him from the rest.

Enrico in RI

Stunning and Eye-Opening
A perfect book from a personable author: a Brooklyn New Yorker who totally understands the food and lifestyle of Southern Italy.The bookcover just hints to the terrific receipes and "personal" advice from the Food Maven, Arthur Schwartz.

Enjoy his many other books, including: The Southern Italian Table: Authentic Tastes from Traditional KitchensArthur Schwartz's New York City Food: An Opinionated History and More Than 100 Legendary RecipesSoup Suppers: More Than 100 Main-Course Soups and 40 Accompaniments

He has a cooking school in Southern Italy as well. What a Treat!

Steve Trombetti, Asharoken, NY

ARTHUR DOES IT AGAIN!
another great book by arthur schwartz.another book i cannot live without.love this book.love arthur. ... Read more

Product Description
To travelers, the Italian Riviera and its famous villages-- Portofino, the Cinque Terre-- have meant "vacation," "sea" and "sun" for more than a century. To food lovers everywhere its culinary triumphs such as pesto, focaccia and ravioli are icons of Italian cooking. Liguria is known as well for the trompe-l'oeil that decorates it architecture inside and out, and for its crafts-- furniture-making, boat-building and lace-weaving among others, for which it has been renowned for centuries.

This gorgeous book is devoted to Liguria, Italy's picturesque and culturally rich region that boasts a breathtaking Mediterranean seacoast and its mountainous "backyard." Downie's lively account of the fascinating history and lifestyle is matched by Harris's photographs of Liguria's dramatic locales, from Camogli, the "saltiest, most piratical town" on the Mediterranean, to the interior, a vast, vertical garden dotted with towns carved from the rugged landscape. Enchanted Liguria also includes rarely photographed interiors of grand aristocratic villas and elegant houses, some of which have been family homes since before the unification of Italy.

Thirty recipes from the region's best chefs reflect the taste of Liguria in a celebration of herbs, marvelous pastas, breads and seafood. The appendix is a guide to museums, villas, specialty food stores and workshops. Enchanted Liguria is a practical, essential and beautiful tribute.
... Read more

Customer Reviews (3)

Enchanted by Enchanted Liguria
Genoa�too bad this fascinating city has been in the news because of the shocking police brutality against protestors at the Group of 8 summit meeting held there in July.

Fortunately, there�s more to Genoathan those unfortunate events and if you read David Downie�s well-written and informative celebration of the culture, lifestyle and food of the Italian Riviera, you�ll see why. Downie writes authoritatively and graciously:his sidebars on everything from trompe-l��il (which the Genoans didn�t invent but which they did make full use of) to pesto (which appears in all their dishes) to native son Christopher Columbus (who the author discovered is, for the Genoans, just one explorer among many ) give a real feel for the art and architecture, historyand cuisine of this largely unknown area of Italy. Photographer Alison Harrison�s beautiful photos also give us a feel for the place,from the interiors of magnificent palaces and humble kitchens to the colorful details of a greengrocer�s shop in the carrugi, Genoa�s medieval city.The traditional Ligurian recipes presented are not only mouthwatering, but doable.In fact, rather than write this review, I think I�ll go cook up a dish of Coniggio a�a carlonn-a (rabbit fricasseed with herbs, pine nuts, olives and white wine).I know I can�t mess it up� " a-a carlonn-a ", the author explains, means that even an idiot can make this simple dish successfully.

Visit to the Italian Riviera
If you are just looking for a bunch of regional recipes this book is not for you.If you want to make a vicarious journey to Liguria through the eyes of this book, then it is for you.Thankfully the authors do notoverly romanticize Liguria.They take you into the backwoods, hills, andfarms, not just the charming ocean villages. Only about 1/4 of this bookis recipes.But when you come away with a "feel" for a regionand not just a laundry list of recipes, you have a larger experience thanjust food.I wish more regional cookbooks gave you this kind of glimpseinto the region.Despite all of this, I think there could have been morerecipes.I learned so much about Liguria from this book.I just wantedmore ways of bringing Ligurian food "home" to my kitchen.Whenever I can afford a trip to Italy, it will contain a stop in Liguriaall because of this book.

superb
It's the next best thing to being in Italy. William Murray, long-time New Yorker contributor and author of Italy, theFatal Gift

For good reason, the region has been called "Enchanted Liguria" by authorsDavid Downie and Alison Harris. In their lavishly illustrated book (Rizzoli, 1997),this husband-and-wife team have vividly captured the culture, history, and dailylife of this delightful place in pictures and words. Lorna Sass, Los Angeles Times syndicate

David Downie investigates the unique and often misunderstood character ofLiguria and how that is reflected in its architecture, lifestyle and cuisine. It's afascinating but unromanticized view of an insular people... Daniel Young, New York Daily News

Beautifully presented... this book closes the way all fine things Italian must -- witha good meal, and Downie's flourish of fine wine and recipes leaves readers with asense of Liguria that is as satisfyingly complete as it is mouthwateringl! y inviting. San Francisco Sunday Examiner

Complete with authentic recipes, stunning photography by Alison Harris, and adetailed guide to cultural and epicurean hot spots, the 208-page book capturesthe spirit and customs of the hidden hilltop villages and enticing Riviera beachesof northwest Italy's Liguria region. Appellation Magazine

Splendid illustrations and equally well written... This book is an act of love, but firstand foremost a work of meticulous, heartfelt research... a tale of traditions,landscapes and beauties that, often, even Ligurians themselves do not know...Many will be surprised to discover a fantastic reality that they see every day and,precisely because of that, fail to capture. Il Secolo XIX, major Italian daily

The fruit of their labor is a very interesting book, destined to arouse the curiosityeven of those who know -- or pretend to know -- Liguria inside and out. Il Giornale, major Italian daily ... Read more

Product Description
Advance Praise for Trattoria Cooking "Who wouldn't love doing Biba's research, tracking down the simple, down-to-earth, tasty food that makes Italy such an irresistible destination? For everyone who wishes to know how it is done (and where to go in Italy to find it), she's written a cookbook full of delicious-sounding recipes from the trattorias where real regional cooking goes on. Her recipes are straightforward and easy to follow, and I particularly like all the good tips she gives, like little asides to good friends in the kitchen." —Carol Field, author of The Italian Baker "My friend Biba has done it again with her new book in which she brings the trattoria scene to vivid life." —Giuliano Bugialli "If you are an insatiable cookbook collector, as I have been for the past thirty-odd years, you may feel that the last word has been written about all categories of food. I felt that way until I browsed through Biba Caggiano's Trattoria Cooking and was positively impressed that she does have a great deal of admirable things to add to the subject of Italian cookery. Her book is marvelously inspired and original and it would be an asset to anyone's library." —Craig Claiborne "Biba Caggiano's Trattoria Cooking brings out the Italian in all of us. Her simplicity of method and use of fresh wholesome ingredients make every recipe exciting. Trattoria Cooking has Old World quality and authenticity, making every dish a winner." —Bradley M. Ogden ... Read more

Customer Reviews (12)

So far so good
I have hardly make a dent in this cookbook but I can "imagine" what things taste like just by reading the recipe and I have not been disappointed in the few things I've tried.

Just a great cookbook
I've had this book for many years and use it all the time. I've travelled in Italy, as have others who comments on the book, and bought it because I wanted to perhaps make at home the wonderfully varied and satisfying foods of the trattoria.So many recipes in this book have become mainstays - the Crostini Piccanti recipe creates a spread that is unbelievably simple, good, and different.Whenever I have it at a party, people ask for the recipe. I also love many of the pasta and soup recipes.Enjoy.

Fun book but maybe outdated
There are many very good recipes in this book. It is a bit on the edge for the average cook.If you love Italian food, I am sure you will find things you will enjoy cooking.
These are not spaghetti and meatball recipes.Plan on getting involed
DOC

good book
I have an extensive collection of Italian cookbooks and this is a good one. I recommend it to anyone interested in learning a few new Italian food dishes to whip up at the next family gathering.

A Beautiful Book about Italian Cuisine!
I won't lie to you. I don't cook very much but I picked this book up at a yard sale and I donated it to my school library for our culinary shop students. It's very informative and detailed in explaining the process of cooking. I recommend it to anybody who loves Italian cooking. ... Read more

Product Description
Father Joseph Orsini, a retired Catholic priest, has found his second calling in the kitchen. In this book, he shares his love of food and family with delicious recipes and delightful anecdotes.

With chapters arranged to coincide with the courses of a formal Italian dinner- antipasti (appetizers), ministre (soups), pasta with an astounding variety of sauces, risotti (rice dishes), secondi piatti (main courses), and desserts-- this book is a rare combination of Old and New World recipes for such exciting and mouth-watering dishes as portobello mushrooms in garlic and wine sauce, linguine with mussels Calabrian style, pasta pizza, Roman roast leg of lamb, genuine eggplant parmigiana, and the ever popular roast stuffed turkey. In addition, because of the hurried and harried lives that most of us lead today, Father Orsini has included snappy, delicious, and practical recipes that make good use of the microwave oven.

This cookbook is designed to be read as one would read a short story-- from beginning to end. The reader can skip the recipes and gain enjoyable historic and cultural facts about Italy. For example, Father Orsini gives a brief account of the development of Italian cuisine after the voyages of Columbus, as well as delightful histories of common vegetables and popular foods, such as tomatoes, potatoes, beans, corn, turkey, and chocolate. He also includes tips for cooking the perfect pasta, general hints for the Italian kitchen, and a list of common ingredients and terms used in Italian cooking.

Once again, Father Orsini has written a charming book that will feed your mind as well as your body. You will enjoy reading this book, and your family and friends will appreciate the delicious meals you prepare by following these recipes.
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Customer Reviews (2)

REAL Italian cooking here
The Orsini's have captured the reality of Italian cooking that few others can master.

What some of the more glamorous books on the market neglect to impress upon their readers is the purpose of good cooking, be that Italian or otherwise. Such purpose is the pride that can only come fromserving others. And who could know that better than Father Orsini?

Thatis shown with the style of this book's writing alone. The writing anddetail of process show what purpose great cooking can give others.

Thereis a bit of a renaissance in Italian culture of late, and especially in itscooking. (Although it has never left us in order to be _reborn_!) Too manyauthors seem to be observers of the craft, and they present what they haveseen in such a way that one could duplicate such efforts. But what mostprofessional cooks and authors fail to observe and document is the mood -the feel, of great cultural cooking. And that mood is family, whether theybe blood relatives or close friends. Italian cooking is about showing loveto friends and family. And the Orsini's know this.

Bring real Italian cooking into the American kitchen
Father Joseph Orsini brings the true flavor of traditional Italian cooking into the American kitchen with this work.This book is unquestionably for anyone and everyone, especially those who think Italian dining means justspaghetti and meatballs.And don't believe that the recipes containedherein are difficult to duplicate.He even gives low fat alternatives forthose who are cautious of their fat intake (without sacrificing flavor, Imight add).This book would be a bargain at twice the price. ... Read more

Product Description
Bored with the same old hamburgers or hot dogs?

How about spicy brine-salted chicken, garlic-studded pork loin, or rosemary-rubbed rib-eye steak? In The Italian Grill, you’ll learn how to grill Italian style, with simple ingredients, no-fuss techniques, and fresh, satisfying flavors. From appetizers through desserts, you’ll see how easy it is to put together an unforgettable weeknight meal or a crowd-pleasing weekend cookout.

• Antipasti and breads such as Grilled Pizza with Fresh Diced Tomatoes, Oregano, and Shaved Pecorino; Bruschetta with Chopped Tomatoes, Tuna, and Capers; and Thinly Sliced Seared Salmon with White Truffle Olive Oil, Three
Peppercorns, and Chives

• Main courses like Herbed Shrimp Threaded on Rosemary Skewers; Chicken Stuffed with Fennel and Prosciutto; and Herb-Marinated Pork Chops over Grilled Pepper Salad

• Side dishes like Sausage-Stuffed Onions and Frying Peppers; Seared Asparagus with Lemon Zest and Chives; and Herb-Basted Portobello Mushrooms Caps

• Desserts including Caramelized Blood Oranges over Creamy Ricotta Mousse; Honeyed Bruschetta with Gorgonzola; and Pears Glazed with Barolo Wine

With the clear, reliable recipes that Micol Negrin is known for, The Italian Grill captures the warmth of Italian entertaining at its casual best. Cooking outdoors will never be the same. ... Read more

Customer Reviews (2)

Great Italian Recipes
This is a great cook book for anyone who likes to grill and espcially for people who like to grill foods Italian style.I travel to Italy twice annually and can say that the recipes in this book are a very accurate reprensations of the cooking styles in Italy today.

Plenty of ideas appropriate for the grill which hold Italian roots
Micol Negrin's The Italian Grill: Fresh Ideas To Fire Up Your Outdoor Cooking goes beyond burgers and dogs to offer Italian-style foods suitable for the grill. What kinds of dishes could these be? From Garlic Pork Loin with Medieval Spices to Smoky Pepper Strips in Lemony Caper Marinade, here's plenty of ideas appropriate for the grill which hold Italian roots. Photos abound here, too, inviting cooks to try the easy dishes.
... Read more

Product Description
Over 250 step-by-step photographs accompany the 90 recipes, clearly presenting everything you need to know for successful results in the kitchen. Traditional cooking methods are clearly explained, with contemporary adaptations for the modern cook. Throughout, professional tips and hints provide additional information on seasonal variations and time-saving techniques. ... Read more

Product Description
Containing a range of recipes from old favourites to new variations, this cookbook features a selection of Italian foods. Each recipe is illustrated in colour. ... Read more