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Cucina Fresca: Italian Food, Simply Prepared Paperback – June 19, 2001


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Cucina Fresca: Italian Food, Simply Prepared + Cucina Rustica: Simple, Irresistible Recipes in the Rustic Italian Style + Pasta Fresca: An Exuberant Collection of Fresh, Vivid, and Simple Pasta Recipes
Price for all three: $48.69

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Editorial Reviews

Review

"Straightforward Italian recipes...a highly innovative and charming cookbook to inspire you" -- --Los Angeles Times

"The freshness of the recipes is what makes them so appealing. That they are alsosimple adds to their charm" -- --New York Times

About the Author

Viana La Place and Evan Kleiman are the bestselling coauthors of Pasta Fresca and Cucina Rustica. Viana is a leading cookng teacher, consultant, and the author of Desserts and Sweet Snacks, Unplugged Kitchen, Verdura, and Panini, Bruschetta, Crostini. Evan is the executive chef and owner of Los Angeles’ enormously successful Angeli Caffe. She has also authored two of her own cookbooks, Angeli Caffe Pizza Pasta Panini and Cucina del Mare, and is the host of GoodFood, a weekly radio show on Los Angeles' National Public Radio Station.
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Product Details

  • Paperback: 304 pages
  • Publisher: William Morrow Cookbooks (June 19, 2001)
  • Language: English
  • ISBN-10: 0060936339
  • ISBN-13: 978-0060936334
  • Product Dimensions: 8 x 0.8 x 8 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (14 customer reviews)
  • Amazon Best Sellers Rank: #241,170 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

4.5 out of 5 stars
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Most Helpful Customer Reviews

31 of 31 people found the following review helpful By Juliet K. Brumlik on May 1, 2003
Format: Paperback
Make the Yellow Bell Peppers in Vinegar, Sugar and Oregano. I have made this dish many times to take to parties, and there hasn't been a single occasion on which I haven't been asked for the recipe. People GORGE themselves on this stuff. They love it. Another consistent winner is the White Bean, Red Onion, Tomato and Oregano Salad; it makes a terrific side dish with a broiled flank steak - the entire dinner can be ready in 15 minutes. The Torta Rustica takes some effort, but it really is a showstopper. More importantly, the authors' concept of simple foods prepared with top-quality ingredients makes a wonderful philosophy. Their emphasis on olive oil yields a cookbook full of delicious recipes low in cholesterol, and tons of fresh vegetables. Healthy, sophisticated and delectable. These are ideal recipes to take with you to a picnic or party, since they can be served cold or at room temperature.
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27 of 29 people found the following review helpful By J. Schlesinger on September 3, 2001
Format: Paperback
This is the first cookbook review I've submitted. After preparing yet another scrumptious dish from this amazing collection of recipes, I was moved to share my delight with other potential readers. Everyone who has tasted the recipes I've made has praised them highly. Their simplicity belies their good taste. The two desserts I've made were huge hits - poaced peaches with amareti cookies and prunes in port over ice cream - yum! The grilled green or golden zucchini is amazing!
I'm lucky to have the ability to read a recipe and imagine it accurately in my mind. I am confident that every recipe I've savored with my eyes will live up to its promise on my taste buds. I've not been disappointed yet!
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4 of 4 people found the following review helpful By Virginia on August 23, 2007
Format: Paperback
This book proves that you don't need a lot of bottles and jars of pre-prepared foods to get a good meal on the table. I have cooked from this cookbook all summer and have already incorporated a lot of the recipes in my kid's lunch-boxes for school. It's not to say you don't have to plan, but I can make a meal when I have the time, stow it in the frig, and serve it when I'm ready. I thought when I got this book I would quickly bore of cold and room temperature food, but everything is flavorful and fresh.
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2 of 2 people found the following review helpful By Alan B. Campbell on April 5, 2012
Format: Paperback Verified Purchase
Viana La Place has demonstrated her unusual skill in other books, such as Verdura. This book is interesting because it emphasizes freshness, and with the freshness enhanced because these dishes are to be served cool, or at least not hot.
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2 of 2 people found the following review helpful By Vladislav Golovin on August 11, 2011
Format: Paperback Verified Purchase
Good book, some interesting and rather easy recipes, but no pictures. This makes it less usable and not very inspiring.
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1 of 1 people found the following review helpful By michelle on January 13, 2013
Format: Paperback Verified Purchase
I have not had the chance to cook out o his yet, but the recipes seem amazing. The only reason I gave it 4 stars is because I am a visual person. I like to see picture of the recipes I'm about to cook. But that's just my preference. Otherwise very happy.
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1 of 1 people found the following review helpful By Maryrose Giardina on January 13, 2013
Format: Paperback Verified Purchase
This book is a longtime favorite of mine and it was purchased as a gift for a young chef. The recipes are simple and the results are delicious. Cucina Fresca should be in any cooks library.
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