Details
Synopsis
A collection of recipes compiled during Michele Scicolone's extensive travels throughout Italy, including Crispy Pasta with Chick Peas (from Puglia), Nonna's Pot Roast with Onion Sauce (from Naples), and Soup of the Grain Threshing (from Piedmont). As the author says in her introduction, "Whenever possible, I just ask the good Italian cooks I meet how they have prepared their food. Since Italians love to talk about food as much as they like to eat it, I can often get a pretty good idea..."
| Size | | Length: | 391 pages | | Height: | 10.5 in | | Width: | 8.3 in | | Thickness: | 1.8 in | | Weight: | 40.8 oz |
Industry Reviews
Scicolone's love affair with Italy and, more particularly, with Italian food began on her honeymoon more than 25 years ago. Since then, she has written two Italian cookbooks, The Antipasto Table (LJ 6/15/91) and La Dolce Vita (Morrow, 1993), and returned to the country at least twice each year. Now she offers 250 recipes that represent the heart of contemporary Italian cuisine. Most are for simple but sophisticated dishes; some are family recipes, others are from favorite trattorias and restaurants. Some are quite unusual but few are complicated: Roasted Olives with Fennel and Lemon, Grilled Shrimp with Sage and Pancetta. Scicolone's knowledgeable text is a pleasure to read. Highly recommended.
Ives
An extensive collection of recipes plucked from Italy's diverse countrysides, the latest from Scicolone (La Dolce Vita and The Antipasto Table) offers dishes notable for both ease of preparation and inventiveness. Directions are clear and unfussy, while ingredients are frequently original and bracing. The antipasto Spiced Eggplant calls for lemon zest, walnuts and semisweet chocolate. Tempting zuppe extend from Friulian Wild Mushroom Soup to Bean and Escarole Soup cooked with rind of Parmigiano-Reggiano. Uncommon pastas include Spaghetti with Rubies (the sauce of garlic and chopped roasted beets dyes the pasta a brilliant red) and the enticing and cheeseless, anchovy-laced Linguine with Tuna Pesto. Scicolone demystifies risotto with clear words of guidance and 10 easy recipes. Simplicity and elegance of taste are also the earmarks of Grilled Jumbo Shrimp with Sage and Pancetta, Country-Style Roast Chicken with Lemon, Sage and Rosemary and Pork Chops in Red Wine and Juniper. Sweet conclusions vary from Chestnut Tart and Sweet Polenta Cake (good for breakfast, too). Although this cookbook doesn't shout, it offers solid substance and new ideas even for home cooks long-practiced in Italian cuisine. Photos not seen by PW. $50,000 ad-promo; 10-city author tour. (Mar.)
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