Italian cooking makes the mouth water with its divine mixture of the freshest vegetables and herbs, sun-drenched olive oil, delicious cheeses, pungent dried meats and game, and other incomparable ingredients. This collection of traditional recipes from throughout the country features hearty fare: nourishing minestrone and bean soups; pastas, pizzas, rice, and polenta; meats and poultry; fish and shellfish; an array of vegetables and salads; and desserts to top off a wonderful meal.
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Book Description
Editorial Reviews
From Library Journal
This attractive volume follows Geraldene Holt's Recipes from a French Herb Garden ( LJ 5/15/89) from the same publisher. Harris, author of several books on Italian food, focuses on rustic regional fare, simple and traditional home cooking. She provides background on each dish, and the text is heavily illustrated with color photographs of the countryside and its specialties. However, there are a number of good books available on Italian regional cuisine; for larger collections.
Copyright 1990 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Copyright 1990 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
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2 of 2 people found the following review helpful:
5.0 out of 5 stars
Pictures that Make You Want To Cook!,
By A Customer
This review is from: Recipes from an Italian Farmhouse (Hardcover)
Excellent cookbook filled with savory pictures, descriptions and recipes. Easy to follow steps usually end in excellent results. Some ingredients (guts, tongues) could be hard to come by in America but author (in most cases) has converted to 'everyday' availability. You will want to take a backroads food tour of Italy after trying some of the recipes in this book!
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