Modern Italian Cooking [Paperback]

Biba Caggiano (Author)

Book Description

Publication Date: January 15, 1992

Over 200 mouth-watering recipes that give Italian food a new, lighter twist

Biba Caggiano is an award-winning cookbook writer, chef, and proprietor of the successful restaurant that bears her name. Now, she shares her secrets.

Follow Caggiano's simple, step-by-step instructions and begin a meal with Crostini of Spicy Eggplant, Radicchio and Pancetta Salad, or a zesty Zucchini Soup. Go on to enticing entrees -- a Risotto with Lobster, Squash and Cheese Gnocchi, or Veal with Prosciutto and Sage -- and dreamy desserts -- Peach Mousse, Espresso Granita, Apple Fritters with Raspberry Sauce.

A dazzling array of calzones, pizzas, pastas, and soups, plus a section on great, fast pasta dishes that can be prepared in twenty minutes or less reflect the very best of contemporary Italian cuisine.

Editorial Reviews

From Publishers Weekly

Caggiano (Northern Italian Cooking, a northern California restaurateur, offers an appealing array of some 200 recipes. Rigatoni with mushrooms, prosciutto and cream, and chicken with herbs are typical of the delightfully fresh dishes that can be prepared with a minimum of fuss. Experienced cooks will enjoy more challenging fare like pasta roll stuffed with spinach and cheese, which calls for homemade pasta to be rolled out by hand. Many will be pleased by the variety of regional recipes represented, from alpine pasta and chick-pea soup or apple strudel with raisins, pine nuts and jam to Neapolitan fusilli with meat sauce or calzone stuffed with cheese. Caggiano confidently nudges at the cuisine's boundaries, presenting cucumber and pink grapefruit salad as a logical variation of classic Sicilian oranges and fennel, and cold roast beef with capers and anchoviesthe Italian version of a quintessentially English dish. The division of the recipes into spring/summer and fall/winter sections is only a minor nuisance. Illustrations not seen by PW.
Copyright 1987 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

Review

The Sacramento Bee The first Italian cookbook to ease the cuisine through the impulses of modern life. -- Review

Product Details

• Paperback: 336 pages
• Publisher: Simon & Schuster (January 15, 1992)
• Language: English
• ISBN-10: 0671754459
• ISBN-13: 978-0671754457
• Product Dimensions: 9 x 7.2 x 0.9 inches
• Shipping Weight: 1 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (7 customer reviews)
• Amazon Best Sellers Rank: #1,030,443 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

10 of 10 people found the following review helpful:

5.0 out of 5 stars Excellent, simple, authentic recipes, December 28, 1999

By 

Paolo Gaudiano (Essex, MA USA) - See all my reviews
(REAL NAME)   

This review is from: Modern Italian Cooking (Paperback)

Being from Italy I am very skeptical about italian cookbooks. When I found this one in a bookstore I thought it looked better than any cookbook I had seen. I have now owned it for about 10 years and have given it to countless friends as a gift. I have made a majority of the recipes and have never been disappointed. I am particularly happy with how simple most recipes are: as is the case with true Italian cooking, only a few ingredients and a little bit of time can make some spectacular dishes. Without question an excellent book for anyone wishing to experiment with Italian cooking, and even for Italians longing for some great recipes.

5 of 5 people found the following review helpful:

5.0 out of 5 stars Great recipes that are usually simple to make and delicious, January 18, 1999

By A Customer

This review is from: Modern Italian Cooking (Paperback)

I have used this book for several years and cooked many of the recipes in the book. Everything I have made has turned out great, and a few of the recipes have become standard fare for our dinner parties including the lamb stew with marsala. One of my favorite recipes is the Osso Bucco which is a twist on the classic recipe with its use of red bell peppers. It does take some time to prepare, but it is well worth the effort! This is the main book I use for cooking and I recommend it highly!

5 of 6 people found the following review helpful:

5.0 out of 5 stars The Second Copy, January 16, 2000

By 

"cybertek_ty" - See all my reviews

This review is from: Modern Italian Cooking (Paperback)

We love this book so much, we wore out the first copy. This is our SECOND COPY! This cookbook from Biba is excellent. The recipes are actually authentic (at least from my childhood.)