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Good & Garlicky, Thick & Hearty, Soul-Satisfying, More-Than-Minestrone Italian Soup Cookbook Hardcover


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Product Details

  • Hardcover: 304 pages
  • Publisher: Workman Publishing Company; illustrated edition edition (January 1, 1998)
  • Language: English
  • ISBN-10: 0761110410
  • ISBN-13: 978-0761110415
  • Product Dimensions: 8.3 x 8.3 x 1 inches
  • Shipping Weight: 1.6 pounds
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (18 customer reviews)
  • Amazon Best Sellers Rank: #1,054,421 in Books (See Top 100 in Books)

Editorial Reviews

From Library Journal

Both Famularo and Wasserman-Miller stress the regional nature of Italian soups, and both include dozens of traditional recipes for minestre and minestrone, brodo, and zuppe. But Famularo, who grew up in a large Italian-American household, has a more personal approach, while Wasserman-Miller, who fell in love with Italy on her first visit there and later opened a Boston food shop called Formaggio, takes a somewhat more formal one, with more explanations of basic techniques and culinary background. Famularo includes many fondly remembered family recipes as well as favorites from his travels to Italy; Wasserman-Miller's collection seems a bit more wide-ranging, featuring some less well-known recipes along with the classics. Although there is some overlap here, of course, the two authors' approaches and interpretations of the traditional recipes are different enough to make both these books worth adding to most collections; they're also good companions to Margaret and G. Franco Ramagnoli's Zuppa! (LJ 12/96).
Copyright 1998 Reed Business Information, Inc.

From the Inside Flap

After a zealous soup quest across the length and breadth of Italy, Joe Famularo presents 150 Italian soups for every occasion and mood. There are soups to start a meal and soups to make a meal. Humble soups, born of necessity during leaner times, and the inventive soups of professional chefs. Seasonal soups, regional soups, family soups. Vegetable soups and pasta soups, fish soups and meat soups, bean soups and rice soups.

But behind the great variety of soups are the qualities found in all true Italian cooking-simplicity, integrity, ingenuity, and the use of only the best ingredients. A fat bunch of spring's first asparagus, lightly cooked and then added to a broth of arborio rice, creates an incomparable Sauteed Asparagus Soup. Glistening fresh fish, angel hair pasta, and two handfuls of peas, is transformed into minestra di pesce con piselli e capelli d'angelo-a dazzling fish soup from Liguria on the Italian Riviera.

Other soups, like the minestrones, reveal yet another side of Italian cuisine-its marvelous regional character. In mountainous Abruzzi, pork is used as a flavor base while fresh fennel and mint make it indescribably lush. Romans, meanwhile, favor a minestrone founded on beef and beef broth, red beans and red wine. The Milanese add rice to theirs, the Genovese pesto and pasta, and the Calabrians give an unexpected flourish to a tomato- and garlic-based minestrone with a shower of slivered yellow peppers.

Delicious, naturally healthy, and with a depth of flavor that satisfies right down to the bones, Italian soups nourish body and soul. And from basic brodo (broth) to meal-in-a-pot minestrone, Joe Famularo serves them up.


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Customer Reviews

4.8 out of 5 stars
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I bought this book as a gift for my sister in law at her wedding.
Hayley E. Fisher
By the way, soups are a great place for a fledgling cook to start making real food, and this book will give you lots of very accessible ideas of just where to begin.
R. Attorri
Great recipes,very well explained, delicious soups and very entertaining stories about Italy.
Laura Apolonio apolonio@javanet.com

Most Helpful Customer Reviews

23 of 23 people found the following review helpful By Teantae Turner on June 19, 2001
Format: Hardcover
Any excuse to buy another soup cookbook is a good one for me. The large words "Italian Soup" written across the cover was all it took for this one to end up in my shopping bag. Recipes range from amazingly simple to time consuming but worth the work. These are recipes that you'd expect to have passed down lovingly, with each recipient making it their own along the way.
There are no pictures in this cookbook but the descriptions do the recipes justice all on their own. Each recipe is listed by its English name, its Italian name shown underneath. Chapter titles, listed English over Italian, appear only in Italian on each page header. For visuals, a decorative green strip borders the page edges and there are drawings done in orange interspersed throughout. A very well done index is also provided at the end of the cookbook.
The "Sautéed Asparagus Soup" is a super simple soup that contains so few ingredients you wonder how it could possibly be any good. But it is! I found myself making it whenever I was short on time and ideas. Like most soups, it reheats well and tastes even better the next day. For the most part, soups contained here can be made in under an hour (after preparation of ingredients).
"Pasta and Beans with Fennel and Sausage" is great when company's coming and you don't want to have to fix a lot of food. A nice salad served along side this rich and filling soup and you'll elicit compliments and requests for seconds.
Soup is typical considered a great food for dieters though with these recipes, I would suggest going over the ingredients lists carefully. Many ask for a good helping of cheese in or on top of. Some use bread, rice, or potatoes as thickeners, the meat-based soups use fairly fatty meats, and butter is used most often to cook in.
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14 of 14 people found the following review helpful By Ernest Joselovitz on February 10, 2002
Format: Paperback
I'm not a cook. But during winter months especially, I do make a few soups to help in the household. And this book is the one I usually use as my guide. I need a recipe. I need recipes that are foolproof. And here is where I get them. Not only does every recipe end in a soup that is edible, but one that is tasty and repeatable. That, with this "cook", is downright miraculous! There is variety here, a learning experience, and in the end a soup that is invariably a tasty success. And I'm not even Italian.
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13 of 13 people found the following review helpful By Westley TOP 1000 REVIEWERVINE VOICE on January 25, 2002
Format: Paperback
This collection is one of my favorite soup cook books (I have over 20). The recipes are outstanding and the variety is great. Who knew that there are so many different recipes for minestrone? This cook book is the type I love to just pick up and read, and the author includes many warm vignettes or his family memories associated with these recipes. Unfortunately, though, there are no pictures of these excellent soups.
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9 of 9 people found the following review helpful By A Customer on May 6, 2002
Format: Paperback
Not only are the soups tasty and inventive; but they are sensible and nutritious. They require little time and ingredients that are neither exotic, nor hard to find. Most recipe books are loaded with expensive ingredients that necessitate driving 20 miles from your home, and that you use only for one particular recipe. I want recipes that use inexpensive stuff I have on hand, or will have no trouble finding. This book meets those requirements. I read cookbooks like other people read novels, and this is the best cookbook I've ever had. Now that he's conquered the soup pot, Joe needs to move on to pastas and more.
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8 of 8 people found the following review helpful By Erin O. Smith on December 12, 2004
Format: Paperback
This cookbook has the most wonderful soup recipes in it - thick and hearty with deep, rich flavor - I learned so many new tricks for making a good soup taste GREAT! And even better, the soups freeze well so you can make a different recipe each night and freeze the leftovers for another time.

The recipes are easy to read and not too time consuming. While you can always substitute for some of the ingredients listed, splurge and get the items mentioned at least once - I guarantee you will not regret it!

These recipes are not for carb haters or low fat fans. The liberal use of cheese, butter and full bodied broths precludes that. But the recipes are still healthy - They involve lots of veggies, olive oil, herbs and are chock full of good stuff!

Even the most finicky soup eaters will find a favorite recipe in this book. A good bread, salad, a nice wine and one of the soups from this book and you have the perfect meal!
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8 of 9 people found the following review helpful By Laura Apolonio apolonio@javanet.com on September 29, 1999
Format: Paperback
Great recipes,very well explained, delicious soups and very entertaining stories about Italy. I am Italian myself and I first thought that this book, written by an American, would be a deception. But it really surprised me. If you have a veg-garden and never know what to do with all those vegetables, BUY THIS BOOK! You will adore it! And it is also very well designed.
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4 of 4 people found the following review helpful By A Customer on January 29, 2000
Format: Hardcover
I traveled through rural Italy on a soup budget ... and these are every bit as good, and authentic.
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3 of 3 people found the following review helpful By R. Attorri on November 13, 2006
Format: Paperback
What an amazing collection of italian soup recipes! If you want to fill the house with great aromas and please your guests, this book will get you there. The collection is divided by types of soup, i.e. pasta e fagioli, vegetable soups, bean soups, rice and pasta soups, etc. Pappa e pomodoro, broccoli rabe and white bean soup, and escarole soup with tiny meatballs are our three favorites, and all three are so good that we serve them for guests at holiday dinners. By the way, soups are a great place for a fledgling cook to start making real food, and this book will give you lots of very accessible ideas of just where to begin.
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