Cucina Simpatica: Robust Trattoria Cooking From Al Forno [Hardcover]

Johanne Killeen (Author), George Germon (Author), Ken Ambrose (Photographer)

Book Description

Release date: May 8, 1991

Cucina Simpatica brings to home cooks the luscious, lusty food of Al Forno, the acclaimed restaurant in Providence, Rhode Island. Since opening Al Forno in 1980, owners-chefs Johanne Killeen and George Germon have won a loyal following, rave reviews, and many awards for their superb food.

The recipes reflect their down-to-earth style of hearty yet simple trattoria and Italian home cooking. Included are detailed instructions for making their renowned grilled pizza. While Cucina Simpatica is organized by courses—from starters, soups, salads, bruschetta, crostinis, and polenta to pizzas, pastas, grills, roasts, braises, vegetables, and desserts—the authors urge readers to be flexible and make their own choices. A grilled pizza accompanied by a small salad may suffice for dinner. Pasta can be served in small portions as a first course or in larger amounts as the focus of the meal. A platter of roasted vegetables makes a fine meatless meal.

Cucina Simpatica inspires home cooks to prepare the rustic, robust Italian-style food from one of America's finest restaurants.

Editorial Reviews

From Publishers Weekly

Italy's version of the French bistro is the trattoria, where fresh ingredients, simply prepared, yield hearty, satisfying stuff. Killeen and Germon, owners/chefs of Lucky's and Al Forno, nationally recognized restaurants in Providence, R.I., here approach trattoria cuisine with respect and imagination, coming up with such delights as their grilled pizza (with red pepper puree and spicy pepper oil in one variation) and an array of baked pasta dishes--e.g., penne with roasted asparagus in a lemon cream sauce. True to their dictum, "The simpler the ingredients, the better the dish," they reveal the uncomplicated secrets of clams al forno and assorted robust salads. The chapter "Bruschetta, Crostini and Polenta" features versions of grilled breads brushed with garlic and olive oil, and a cornmeal polenta cooked in cream. Meats are grilled, roasted and/or braised; similarly, vegetables are roasted or grilled. Desserts are mainly crostatas (flaky, free-form fruit tarts) and ice creams. 30,000 first printing; $40,000 ad/promo; author tour.
Copyright 1991 Reed Business Information, Inc.

From Library Journal

Killeen and Germon are the husband-and-wife chef/owners of two renowned restaurants in Providence, R.I., one serving Provencal French food, the other featuring Italian specialties. These are the dishes from the hugely popular Al Forno: lots of grilled dishes, including their signature grilled pizzas; roasted vegetables; rich and satisfying desserts. Although there are lengthy headnotes and chapter introductions, the recipes are uncomplicated enough for the home cook. For area and larger libraries.
Copyright 1991 Reed Business Information, Inc.

See all Editorial Reviews

Product Details

• Hardcover: 221 pages
• Publisher: HarperCollins; 1st edition (May 8, 1991)
• Language: English
• ISBN-10: 0060161191
• ISBN-13: 978-0060161194
• Product Dimensions: 10 x 7 x 0.7 inches
• Shipping Weight: 1.5 pounds (View shipping rates and policies)
• Average Customer Review: 5.0 out of 5 stars  See all reviews (14 customer reviews)
• Amazon Best Sellers Rank: #43,159 in Books (See Top 100 in Books)
  • #60 in Books > Cookbooks, Food & Wine > Regional & International > European > Italian

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Most Helpful Customer Reviews

31 of 31 people found the following review helpful

5.0 out of 5 stars Easy, interesting meals from appetizers to desserts. February 12, 1999

By A Customer

Format:Hardcover

Great, simple recipes that come out right the first time, many have become staples at our house.Good book to plan meals for entertaining friends as well . The grilled pizzas are great(once you get the technique learned)! Also, try Rosemary Chicken, "Georges Pasta"(great as written in the book or made with ground turkey and without butter as a low fat daily meal),Pasta with lentils and prosciutto,or Delmonico steaks with home made catsup. You won't be dissappointed!

21 of 21 people found the following review helpful

5.0 out of 5 stars If falling in love could be expressed in food,this is how. October 11, 1997

By A Customer

Format:Hardcover

Cucina Simpatica is not just another book of Italian cooking...it is a new way of looking at foods and ingredients. There is a magic in the way the chefs put together ingredients simply, yet with an outcome that is complex and tantilizing. This book has changed the way I feel about cooking; from a pastime to a passion. It is amazing how simple ingredients can transcend to a indelible masterpiece without any special training or tools. I have over 500 cookbooks in my collection, and if I had to get rid of

22 of 23 people found the following review helpful

5.0 out of 5 stars Fantastic! The best cookbook I own and I own many!!! June 19, 1997

By A Customer

Format:Hardcover

If you have sophisticated taste in food, love to cook, but don't have much time this is the book to add to your collection. Most recipes have only 5 or so ingredients and are simple to make, but they taste like you've been cooking for days! If you are in Providence, R.I. don't miss Al Forno, the restaurant that the authors own