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Osteria: Hearty Italian Fare from Rick Tramonto's Kitchen [Kindle Edition]

Rick Tramonto , Mary Goodbody
4.5 out of 5 stars  See all reviews (4 customer reviews)

Kindle Price: $14.39
Sold by: Random House LLC

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Book Description

Award-winning chef Rick Tramonto shows home cooks how to recreate the simple, flavorful Italian dishes he serves at his wildly popular Osteria di Tramonto.

Osteria means “tavern” in Italian. It is always a casual place, usually family-owned, where simple country cooking is served to accompany the local wine. In 2006, acclaimed chef Rick Tramonto opened Osteria di Tramonto on Chicago’s north shore. In this spectacular restaurant, he serves the kind of earthy, hearty fare so beloved by Italians—and Americans.

Now, Rick has written a cookbook showcasing the food from his osteria, with recipes ideally suited for the home cook. Osterias tend to be open all day, so Rick’s book features recipes for breakfast, lunch, and dinner, as well as for little snacks in between.

Breakfast and brunch recipes include omelets, frittatas, pancakes, crepes, and smoothies. Lunch includes salads, soups, pizzas, and simple pasta and meat dishes. Dinner offers everything from bruschetta and antipasto to fish, meat, and braised dishes, pasta, and desserts. There are small plates, too, and numerous antipasti, panini, and crostini.

Blood Orange Crepes with Vanilla Mascarpone, Roman-Style Omelets, Rick’s Mother’s Lasagna, Capellini with Six Summer Tomatoes, Wood-Roasted Mussels in White Wine Sauce, Braised Pork Shanks with Borlotti Beans, Lamb Porterhouse with Salsa Verde, Goat Cheese Scalloped Potatoes, and Italian Chocolate Pudding are just some of the more than 150 intensely flavorful dishes. This is an irresistible collection no true lover of good eating will want to pass up.


Editorial Reviews

From Publishers Weekly

Tramonto, a partner in five Chicago restaurants, and author of Fantastico!, Amuse Bouche and Tru, returns to the food of his childhood in this homage to the osterias so common in Italy. Osterias, or taverns, offer simple and straightforward dishes designed to accompany the wine. Tramonto and coauthor Goodbody stay true to this tradition, including wine recommendations for most recipes. In addition to the usual categories, the authors include sections on breakfast, sandwiches, pizza, cheese, and side dishes. Recipes are hearty and by no means simplistic. Panettone French Toast and Sicilian Tuna Sandwiches whet the appetite, while Asparagus with Fried Egg Salad and Pecorino, and Roast Chicken Piccata-Style offer new twists to everyday ingredients. Sidebars on salmon, aged balsamic vinegar and how to cook pasta highlight ingredients and techniques to aid in the kitchen and help the cook make better purchasing decisions. A handsome and lavishly photographed collection, this will appeal to Tramonto fans and earn him an even larger following. (Oct.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

From Booklist

Tramonto has established his credentials as a celebrity chef, and his innovative, high-end cuisine has earned national kudos. Now he has turned his attention away from haute cuisine to the simple, homey delights of an Italian trattoria. Americans’ tastes in Italian food have grown much more sophisticated and demanding, and Tramonto addresses just such an audience. His version of fried calamari features extracrunchy cornmeal and semolina coating. Vegetarians will revel in the many vegetable dishes including asparagus, red beets, squash, and zucchini. Plenty of mascarpone enriches creamed chard. Tramonto clearly favors long-braised meats, from veal cheeks to both lamb and pork shanks, all fragrant with herbs. Although Italians favor simple breakfasts, Tramonto concocts some complex egg dishes that could star at any brunch. Tramonto appreciates the savor of real Parmigiano-Reggiano, but instead of grating it over his creations, he prefers shards of it shaved onto the top. --Mark Knoblauch

Product Details

  • File Size: 1298 KB
  • Print Length: 288 pages
  • Publisher: Clarkson Potter (October 14, 2008)
  • Sold by: Random House LLC
  • Language: English
  • ASIN: B001FA0UK4
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Not Enabled
  • Lending: Not Enabled
  • Amazon Best Sellers Rank: #1,302,942 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

4.5 out of 5 stars
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Most Helpful Customer Reviews
11 of 11 people found the following review helpful
3.0 out of 5 stars Needs an editor March 22, 2009
Format:Hardcover|Verified Purchase
The photography is great and many of the recipes quite tasty. But on more than one occasion while I cooked from this book, some instructional step was either missing entirely or glossed over (insufficient detail). After a couple of times of this, the topper was the lasagna recipe, which not only failed to tell me to cover it (as just about every other lasagna recipe in the world tells you to do -- I failed to honor my instincts and of course, the lasagne burned), but it also didn't tell me what to do with the tomato mixture it asked me to prepare. I winged it and figured it out -- after all, this is not rocket scient -- but it would have been nice to have better instructions.

Hopefully the author will get another pair of eyes to read his recipes and actually cook them before he publishes another book. I have officially retired this book and won't be cooking anything new from it -- cooking can be frustrating enough without a poorly edited cookbook to add to the problems.
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5.0 out of 5 stars Five Stars August 11, 2014
Format:Hardcover|Verified Purchase
Lovely cookbook
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2 of 6 people found the following review helpful
5.0 out of 5 stars Best Italian Cookbook EVER! May 22, 2009
By Hotclue
Format:Hardcover|Verified Purchase
I had to comment on this cookbook because it's absolutely fabulous, it's truly beautiful, and the recipes are surprisingly doable for the average cook who wants to be able to make a beautiful gourmet meal. I actually bought this to send to my daughter and son in law, but I'm going to have to order another one for them because there's no WAY I'm letting this one get away from me after having sat and read all of the recipes. Some are, I'll admit, a little expensive to make, but not all by any means, and once in a while it won't hurt you to splurge--that's my motto anyhow. The gourmet pizza recipes alone are worth the price of the book. Every great Italian dish I've ever heard of as well as some I've never heard of are in this book and I'm sure I can make every one of them and have them turn out right. If you only buy one Italian cookbook, make it this one.
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0 of 2 people found the following review helpful
5.0 out of 5 stars Fab Chef November 23, 2010
By Judy
Format:Hardcover
This guy is one of the good ones....I have several of his
books and this one does not dissapoint.
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