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|Rao's Cookbook : Over 100 Years of Italian Home Cooking
by Frank Pellegrino, Nicholas Pileggi (Introduction), Rao's(Restaurant)
. If you want the excitement and charm and comfort food of Rao's, you can now cook it yourself and pretend that's Dick Schaap sitting over there, and Rob Reiner coming though the door with Woody Allen, Brenda Vaccaro, and John-John. Plan on eating lots of tomato sauce, for Rao's springs from the same roots that gave America Italian red sauce restaurants of the checkered tablecloth and Chianti bottle candle holder stripe. Rao's does it far, far better, and with soul. The late Vincent Pellegrino, who made Rao's what it seemingly continues to be, was particularly fond of grilled meats, and those sections of the book are exemplary: simple, straightforward, to the point. Even the tripe sounds like it might be worth trying.
|Diary of a Tuscan Chef : Recipes & Memories of Good Times and
by Cesare Casella, Eileen Daspin
Diary of a Tuscan Chef is not only a book of quintessential--and ambrosial--Tuscan dishes, it is the charming and wittily told story of Casella's journey from that first foray into Il Vipore's kitchen to becoming executive chef at Pino Luongo's famed Coco Pazzo restaurant in New York City. Arranged as a series of seasonal menus, each one inspired by a colorful anecdote taken from Casella's life, Diary of a Tuscan Chef is dedicated to the two most basic tenets of Tuscan cooking: seasonality and flexibility. Creating the best, tastiest, most satisfying food from a few fresh, seasonally available ingredients is what Tuscan cooking is all about.
|Flavors of Tuscany : Traditional Recipes from the Tuscan
by Nancy Harmon Jenkins
From the first page, Nancy Harmon Jenkins draws you deep into the soul of Tuscany, where she lives part of the year and where tradition heavily shades daily life. Jenkins calls Tuscans "the Yankees of Italy" because they are as frugal and plainspoken as the New Englanders with whom she grew up. Their food is elementally simple, relying heavily on the region's unique, salt-free bread, pane scicco, the intense olive oil that has become famous around the world, and beans slowly cooked in a tall clay pot, or fiasco. Flavors of Tuscany is dense with good food. There are roasts, the bread-based soup ribollita, crostini, and less-known pleasures such as tomato-studded High Summer Risotto and Braised Sweet Pepper Stew. Her culinary descriptions may inspire you to build an outdoor brick oven or plan a trip to taste the wines, olive oil, and other special flavors of Tuscany. --Dana Jacobi
|Italian Pure & Simple : Robust and Rustic Home Cooking for
by Clifford A. Wright
Simplicity and resourcefulness. "Italian Pure and Simple" is born out of the farm cooking of Italy--food that satisfies and is made from what is on hand or affordable. From Tomato and Gorgonzola Salad to Fettuccine with Ham and Warm Goat Cheese to Strawberries and Grapes in Syrup with Mint and Vanilla, these 150 recipes satisfy easily and deliciously.
|Essentials of Classic Italian Cooking
by Marcella Hazan, Karin Kretschmann (Illustrator)
Here--in one volume--the authentic, delicious recipes and foolproof techniques that made Marcella Hazan's masterpieces, The Classic Italian Cookbook and More Classic Italian Cooking, the most acclaimed, consulted and enjoyed cookbooks in their field. Revised throughout--updated and expanded with a revision of all recipes to reduce the fat content, new entries, and 50 new recipes.
|Cucina Ebraica : Flavors of the Italian Jewish Kitchen
by Joyce Esersky Goldstein, Ellen Silverman (Photographer)
Jews have lived in Italy since Roman times, always part of the cultural landscape, always living in isolation of one kind or another. The word we know as ghetto comes to us from 16th-century Venice. Within the world of Jews in Italy, there are several smaller worlds: those of the native Italian Jews, of the Sephardim driven out of Spain, and of the Ashkenazim moving down from Germany and Eastern Europe. Take all those food traditions and dietary laws, squeeze them in one overarching food sensibility, and you have a very unusual way to view culture and history. Joyce Goldstein, in Cucina Ebraica, demonstrates that culture and history are edible, if not downright delicious.
|LA Cucina Siciliana Di Gangivecchio/Gangivecchio's Sicilian Kitchen
: Gangivecchio's Sicilian Kitchen
by Wanda Tornabene, Giovanna Tornabene (Contributor), Michele Evans, Giovanne Tornabene
illed with 224 recipes for mouthwatering Sicilian dishes, a quirky, wonderful history of Sicilian food, the mystical town of Gangivecchio, and the extraordinary Tornabene family, this ultimate family cookbook is beautifully designed with more than 100 photographs, many in full color. A savory Sicilian cookbook features some 224 spectacular traditional dishes, many handed down from generation to generation, including Arancine, Veal and Pumpkin Stew, Sofficini, and many others.
|The Flavors of Sicily
by Anna Tasca Lanza
The author of the acclaimed The Heart of Sicily brings readers back to her homeland for an enticing look at the summer life, traditions, and food of Sicily. Includes 60 recipes, two 16-page color photo inserts and halftones throughout.
|Mangia, Little Italy! : Secrets from a Sicilian Family Kitchen
by Francesca Romina
Mangia, Little Italy! is both a valuable book and a frustrating book. It's valuable for preserving a singular style of cooking, that of the small-town Sicilian cook from early in the century dropped into the Little Italy of New York--an experience repeated all over the nation in one Little Italy or another during the great wave of 20th-century immigration. Where some ingredients were never available, or seldom available, back in Italy--mozzarella, for example, or a plethora of seafood--in Little Italy they were there for the haggling. And as a result, Italian American home cooking changed from all that it was back home to some of what it could be in the New World. This book captures that, and you can put the results on your own table.
|Pomp and Sustenance : Twenty-Five Centuries of Sicilian Food
by Mary Taylor Simeti
A marvelous tour through one of Italy's most loved regions, this guide is filled with wonderful gastronomic history and over 100 spectacular, authentic recipes. From pasta to sponge cake to succulent delicacies made in monasteries, here are favorites from the beautiful island in the heart of the Mediterranean. 100+ photos & illustrations.
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