In a book that "should be in every cook's repertoire" (The New Orleans Times Picayune), Margaret and G. Franco Romagnoli show how to cook fish the delicious Italian way. Among the wealth of recipes presented are those for cooking fish with pasta, main-course fish dishes, antipasto, soups, salads, aspics, mousses, souffles, quiches, pizzas, and more.
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3 of 3 people found the following review helpful:
5.0 out of 5 stars
Comprehensive with the emphasis on simplicity,
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This review is from: The Romagnolis' Italian Fish Cookbook: Over 200 Irresistible Italian-Style Fish and Seafood Recipes (Paperback)
The Romagnolis' (The Romagnoli's Table, The New Italian Cooking), fish cookbook, organized by course, includes a primer on basics such as shopping for and cleaning fish and shellfish, cooking methods, equipment and freezing.Antipasti recipes focus on shellfish with a variety of tartlets and seafood cocktails; many salads use a mix of canned (tuna, salmon, even shrimp) and fresh seafood and in the pasta/rice/polenta chapter there are no less than five clam sauces. The book leans toward simple dishes flavored with herbs and olive oil (grilled salmon steaks with parsley butter and lemon; trout poached in tomato sauce, flounder with capers) with a dash of the exotic (sole, shrimp and caviar ravioli; Venetian eels and peas; aspic with sole, crabmeat and shrimp). The Romagnolis have thought of everything, including puff pastry, frying batter, fish stocks and a variety of sauces.
5.0 out of 5 stars
Another tried and true classic,
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This review is from: The Romagnolis' Italian Fish Cookbook: Over 200 Irresistible Italian-Style Fish and Seafood Recipes (Paperback)
If you're looking for a great Italian cookbook and love seafood, look no farther.The recipes are easy to follow and the notes give insight into what you're making. I've made a dozen or so dishes from this, and we've never been disappointed. The cacciucco (Tuscan Fish Stew) is to die for!
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