Cucina Del Mare: Fish and Seafood Italian Style [Hardcover]

Evan Kleiman (Author), Sarajo Frieden (Illustrator)

Book Description

Publication Date: April 1993

Here are more than 200 inspired recipes that will get you from the cookbook to the store to the stove with as little fuss as possible. Clams on the half-shell with pine nuts, pizza with pesto and shrimp, baked monkfish with green olives and orange zest--these imaginative dishes will open up a world of healthy eating opportunites. Illustrations.

Editorial Reviews

From Library Journal

Kleiman is chef/owner of several popular Los Angeles restaurants and coauthor, with Viana La Place, of three previous books on Italian food, including Cucina Rustica ( LJ 3/15/90) and Pasta Fresca ( LJ 11/15/88). Now she celebrates Italian fish cookery in all its glory, from lusty soups and stews to delicate risotti to simple, vibrant grilled and broiled dishes. There are lots of antipasti to choose from, along with a brief chapter on accompaniments and another full of mouth-watering sauces and condiments. A few of these recipes are more complicated than those in her earlier books, but most are quickly and simply prepared, and all are fresh and full of flavor. For most collections.
Copyright 1993 Reed Business Information, Inc.

Product Details

• Hardcover: 336 pages
• Publisher: William Morrow & Co (April 1993)
• Language: English
• ISBN-10: 0688099165
• ISBN-13: 978-0688099169
• Product Dimensions: 10.1 x 8.1 x 1.1 inches
• Shipping Weight: 2.4 pounds
• Average Customer Review: 4.5 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #368,511 in Books (See Top 100 in Books)

More About the Author

Evan Kleiman is a true culinary multi-tasker. Chef, author, radio host, and restaurateur, she has been called "the fairy Godmother of the LA food scene" for her central role in bringing a community of food people together through her radio show Good Food. As host of the radio show Good Food on KCRW since 1997, Evan has interviewed more than 6000 guests ranging from celebrated chefs to local farmers enabling her to explore every aspect of food and how it intersects with human life.

As proprietor and chef of Angeli Caffe for 28 years Evan's improvisational style, while rooted in the Cucina Povera of Italy shows her reliance on simple ingredients and economical ingenuity to produce delicious and satisfying food with a fresh, honest, pared down aesthetic that people intuitively understand and appreciate. People just get it. The heart stays focused on who is across the table. It's good eating, not haute cuisine dining. When Angeli opened in 1984 Evan was credited with reintroducing rustic Italian cooking to the U.S.

As a natural extension of her longtime exposure to everything to do with food, Evan's interest now extends to issues of food policy and agroecology. The founder of LA's Slow Food Chapter, which she ran for eight years, Evan now serves on the Stewardship Council for Roots of Change and is a member of the Los Angeles Food Policy Council. She is an active speaker on issues of food culture and sustainability and just to maintain a balance, is also attempting to become the Queen of Pie.

Evan is the author of six books on Italian food and one video app, Easy As Pie.

Customer Reviews

Most Helpful Customer Reviews

3 of 4 people found the following review helpful:

4.0 out of 5 stars Simple Italian seafood recipes with impressive results., September 15, 1996

By A Customer

This review is from: Cucina Del Mare: Fish and Seafood Italian Style (Hardcover)

In this book, Ms. Klieman provides a variety of Italian seafood recipes that
are generally easy to prepare and, almost without exception, delicious and
impressive. When I am entertaining I consistently return to it for recipes
and ideas. My only caveats in using this book is that you make sure that
you use the freshest ingredients available (it makes a big difference) and
that you be prepared to search around for an ingredient or two (unless you
live in a city with a sizable Italian-American population). One of my
favorite recipes includes boiling the feathery tops of fennel with angel hair
pasta. To my horror, I found that Seattle area produce managers regularly
trimmed the tops off and threw them away.

5.0 out of 5 stars So fresh so easy, September 3, 2005

By 

Daniel Hernandez (New York, NY) - See all my reviews
(REAL NAME)   

Amazon Verified Purchase

This review is from: Cucina Del Mare: Fish and Seafood Italian Style (Hardcover)

The recipes in this book are out of this world. After a trip to the Amalfi Coast in Fall of 2001, I was inspired by the local cooking to find a book specifically on preparing Seafood Italian-style, and I couldn't have done better. My favorites so far are the Frutti di Mare, Gamberi Arrabiata (Angry Shrimp), Buttery Breaded Sole, and tonight I just made the Clams in White Wine. Get this book if you love Italian food, Seafood, or both. Great production values on the book: big, durable, nice paper and printing job.