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Italian Family Dining: Recipes, Menus, and Memories of Meals with a Great American Food Family Hardcover – October 20, 2005


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Product Details

  • Hardcover: 288 pages
  • Publisher: Rodale Books; 1ST edition (October 20, 2005)
  • Language: English
  • ISBN-10: 1594861269
  • ISBN-13: 978-1594861260
  • Product Dimensions: 9.4 x 7.7 x 1.1 inches
  • Shipping Weight: 1 pounds
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Best Sellers Rank: #942,625 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Bone (At Mesa's Edge) wasn't much more than a bambina when her father, Edward, published Italian Family Cooking in 1971. Now she collaborates with him in this pleasant sequel. There's considerable emphasis on vegetables, seafood and reasonable portion sizes; pasta recipes are "for small servings to be served as a first course" and include such rustic options as Spaghettini in Duck Broth and Fettucine with Guinea Hen Sauce. The recipes are divided by season and then by course—a pleasant way to think about cooking, but one that leads to excessive page flipping for those who want, for example, to examine the book's three seasonal lasagna recipes. Zucchini Flowers are a favorite warm weather ingredient, and come fall, pears and figs figure prominently. As bookends to each section, Bone offers brief essays and memoirs. Some are wise ("The best way to eat fruit is in the tree from which it grows") or utilitarian (how to shop on the Bronx's famed Arthur Avenue), while others, involving the likes of Craig Claiborne and Pierre Frayne, will be just plain out jealousy provoking to those who grew up without a renowned chef in the immediate family. (Nov.)
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About the Author

EDWARD GIOBBI is the author of several cookbooks, including Eat Right, Eat Well--The Italian Way and the James Beard Award–winning Pleasures of the Good Earth. He is also a well-known painter and sculptor whose artworks are found in many private and public collections, including the Whitney Museum in New York. He resides in Katonah, New York.

EUGENIA GIOBBI BONE has written about food for Food & Wine, Gourmet, and The New York Times and is the author of At Mesa’s Edge: Cooking and Ranching in Colorado’s North Fork Valley. She resides in New York City and Colorado.


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22 of 22 people found the following review helpful By xmascookielady on November 25, 2005
Format: Hardcover
The first thing that struck me about this book is how beautifully designed it is. It's quite substantial, a good size without being unweildy. It is printed on good-quality cream colored paper with dark green ink, and nearly every page features hand-drawn illustrations. However, the proof is in the recipes.

The premise of this book is that "Italian meals are structured in a way that keeps family and friends at the table." Italians sit down together to eat; a custom that is rapidly becoming obsolete in our busy American lifestyle. Viewed that way, cuisine because one of the most important ways to spend quality time with your family. The book is in itself a family affair, a father-daughter collaboration.

Italians acknowledge that food tastes best when prepared with fresh, seasonal ingredients and to that end the book is structured around the four seasons, featuring recipes and menus for spring, summer, fall and winter. It also features special recipes and menus for the major holidays of each season. There are many other menus build around themes such as "A Quiet Fall Dinner," "A Simple Summer Dinner for Company," or "A Sexy Winter Dinner."

The recipes are fabulous, although I was challenged by many of the ingredients. A good many of the recipes called for ingredients I simply cannot get at my local supermarket, such as tripe, fresh morels, onion blossoms, cardoons, puntarelle or cranberry beans. Some of these things I have never even heard of before! However, adverturous palates with access to gourmet food stores and farmers' markets will delight in the recipes that will allow them to make use of the variety that is available to them.
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12 of 15 people found the following review helpful By John Matlock on November 17, 2005
Format: Hardcover
The statistics for things like heart disease are significantly lower in Italy than they are in the United States. This comes as a surprise since the general concept we have of Italian food is that it is high on foods that we don't normally consider healthy.

This book, on the other hand, in on the foods that Italian families have on a daily basis. It features fresh seasonal vegetables, small but reasonably sized portions and only on special occasions a light desert. There's a lot of fish. Where oil is used, it's olive oil. And surprisingly, these dishes are easy and fast to prepare. The Italian mother is busy also. She wants things that don're require her to spend every afternoon in the kitchen.

Ed Giobbi is a James Beard Award winner as a culinary professional. He worked on this book with his daughter Eugenia Giobbi Bone and in addition to the recipies shares warm family memories and a philosophy of good times together.
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By caffeine on January 19, 2014
Format: Hardcover Verified Purchase
anytime you can get hold of recipes by Ed Giobbi, I urge you to do so. He is the foundation of great Italian cooking in America
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