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Antipasti Paperback – April 27, 2006


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Product Details

  • Paperback: 168 pages
  • Publisher: Chronicle Books; 1st edition (April 27, 2006)
  • Language: English
  • ISBN-10: 0811848728
  • ISBN-13: 978-0811848725
  • Product Dimensions: 8.2 x 0.8 x 8.9 inches
  • Shipping Weight: 1.6 pounds
  • Average Customer Review: 3.8 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Best Sellers Rank: #1,360,642 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

In this enticingly illustrated book, Goldstein (Enoteca) dresses up classic Italian appetizers with a modern flair that draws on American inspiration as well as new developments in Italy's culinary landscape. Recipes range from the terrific yet simple Venetian specialty Whipped Salt Cod Spread to the more obviously sophisticated Prosciutto-Wrapped Shrimp with Warm Chickpea Salad. A few entries, such as the Stuffed Vegetables or Veal with Tuna Sauce will be familiar to most people, but a large number update lesser known preparations from different Italian regions: the Schiacciata (Double-Crusted Pizza) from Calabria and Shellfish Salad with Oranges and Fennel from Sicily are two tasty examples. Preparing center-stage"worthy little dishes inevitably requires big-dish levels of commitment and technique, however, so while Goldstein does include a section of "shop-and-serve" ideas for really basic antipasti such as figs wrapped in prosciutto and mint, the majority of recipes require a generous allowance of time and a fairly self-confident cook. But Goldstein's helpful tips on preparation, Jeffrey Meisel's accompanying wine notes and Paolo Nobile's photography will undoubtedly encourage even the lazier cooks to create an occasion to show off one of these many mouthwatering dishes. (June)
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About the Author

Joyce Goldstein is a nationally known chef, author, teacher, and Mediterranean cooking expert. Her numerous books include Italian Slow and Savory , Solo Suppers (0-8118-3620-7), Enoteca , and Cucina Ebraica (0-8118-1969-8). She lives in San Francisco.

Paolo Nobile is a photographer specializing in food. His work has appeared in Elle , Gourmet , and Grazie magazines.

Customer Reviews

3.8 out of 5 stars
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Most Helpful Customer Reviews

18 of 18 people found the following review helpful By B. Marold HALL OF FAMETOP 500 REVIEWER on July 23, 2006
Format: Paperback Verified Purchase
`Antipasti, Fabulous Appetizers and Small Plates' by veteran San Francisco cookbook writer and chef, Joyce Goldstein is a welcome addition to books which put classic cuisines within easy reach of amateur chefs, let alone the foodies among us. I often think of Ms. Goldstein as a Paula Wolfert Lite, which is no small compliment, as I consider Ms. Wolfert to be today's foremost cookbook writer on regional cuisines. It may be more complimentary to consider her a Mediterranean version of Patricia Wells, who happeds to do recipes for trattoria as well or better than Ms. Wells. Ms. Goldstein covers about the same part of the world, focusing on Italy and Shephardic Jewish traditions, as well as the Mediterranean in general.

Ms. Goldstein's book covers both `la cuisina classica' (traditional dishes) and `la cuisina creativa' (modern dishes in the style and spirit of traditional Italian cuisine). One may give a moment's pause over buying this book if you are a compulsive Italian cookbook buyer, and have shelves groaning under the weight of works by Lydia Bastianich, Marcella Hazan, Giuliano Bugialli, Lynne Rosetto Kaspar, Mario Batali and Ms. Goldstein herself, as she has already done a very nice little book on `Enoteca' or the cuisine of Italian wine bars (very similar to the Spanish practice of the tapas bar). I would say that if you have already mined these volumes for a nice collection of recipes which work for you, Ms. Goldstein's latest effort may be guilding the lilly. If, on the other hand, you rely on them exclusively for pasta and veal recipes, you may want to consider Ms. Goldstein's book. I compared her recipes in this book with `Enoteca' and found no exact overlap, and if you choose between the two, `Antipasti' is better for home entertaining.
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2 of 2 people found the following review helpful By lavendergirl on September 21, 2009
Format: Paperback Verified Purchase
Tried several recipes and was disappointed with the results. Fellow who recommended the book to me noted that he always "tweaked" the recipes, modifying to improve them as he went along. One dish, eggplant roll ups, was exceptionally dry and too full of breadcrumbs; it was not anywhere near as good as the photo invitingly suggested.
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5 of 8 people found the following review helpful By Shirley M. Kuranel on April 14, 2007
Format: Paperback
Exquisite photos and wide assortment of appetizers.....many of which can be expanded into light colorful meals with pizzazz. Excellent gift for your friends who love to cook.
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3 of 18 people found the following review helpful By Glass Man on May 24, 2007
Format: Paperback
The best part of this book is the cover
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