Details
| Size | | Length: | 282 pages | | Height: | 8.3 in | | Width: | 8.8 in | | Thickness: | 1.0 in | | Weight: | 24.0 oz |
Industry Reviews
The author of Grill Italian (LJ 2/15/96) presents more of the recipes he cooks for family and friends, the majority of them pasta dishes, although there is a chapter on antipasti and "other little foods" and some other light main courses. These are casual dishes, often more Italian in spirit than strictly authentic; the headnotes and sidebars, however, include lots of information on Italian cooking and ingredients. Italian cookbooks abound, but if you can use another "quick and easy" one, Wright's offers a nice assortment of recipes.
Chafe
Wright (Grill Italian; Lasagne) offers 150 recipes that enable home cooks with other lives and jobs to prepare hearty meals in often less than half an hour. First insisting on the use of fresh ingredients, Wright employs helpful sidebars to explains how crucial components of a dish (e.g., basil, pine nuts, peppers) are best utilized and whether they can be preserved. Most of the recipes are pasta-based, and can serve as substantial and diverse piatti unicie, or one-platter meals, for those who cook with one eye on the clock. Spaghetti with Spinach, Raisins and Pine Nuts can be made quickly and served after tossing from a bowl; with saffron added, it can be piled into a baking dish, covered with bread crumbs and popped briefly into a hot oven for a varied presentation. Wright brings to the table diverse meat dishes that are not heavy (Mezze Ziti with Pancetta, Prosciutto, Pistachios, and Peas; Linguine with Grilled Pork Chops and Oregano Flower Buds), and such seafood recipes as Broiled Shark with Pesto Trapanese, a mix of basil, almonds, tomatoes and olives. Chapters on Antipasti, Soups, Rice, and Vegetable Side Dishes explain how the family cook can add an extra dimension to round out a meal. In an introductory note about seeking out fresh ingredients, Wright argues that even his mother who lives in a "gastronomically challenged" region of Florida can find pine nuts and pancetta at her local Winn-Dixie. (Feb.)
Lopate
Italian food's essence has always been its simplicity, as Wright demonstrates in his collection of uncomplicated recipes. . . . His pasta dishes combine just a few high-quality ingredients to dress whatever shape of noodle seems appropriate. Although some of the recipes call for unusual ingredients on the order of oregano buds most of them require much more straightforward, easily available items. One can image going home even after a hard day's work and whipping up a bowl of spaghetti with sausage, tomato, and ricotta sauce. . . . No longer need cooks rely on bottled or canned pasta sauces. Main courses hew to equally simple standards, and Wright shows how even simple fish can taste like expensive shellfish when properly handled.
Annotation copyright H.W. Wilson Company.
Scully
These are casual dishes, often more Italian in spirit than strictly authentic; the headnotes, and the sidebars, however, include lots of information on Italian cooking and ingredients. Italian cookbooks abound, but if you can use another 'quick and easy' one, Wright's offers a nice assortment of recipes.
Annotation copyright H.W. Wilson Company.
Sutton
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