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The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food Hardcover – September 21, 1992


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Frequently Bought Together

The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food + The Italian Country Table + The Splendid Table's How to Eat Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show
Price for all three: $86.05

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Product Details

  • Hardcover: 530 pages
  • Publisher: William Morrow Cookbooks; 1 edition (September 21, 1992)
  • Language: English
  • ISBN-10: 0688089631
  • ISBN-13: 978-0688089634
  • Product Dimensions: 8 x 1.6 x 10 inches
  • Shipping Weight: 2.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (45 customer reviews)
  • Amazon Best Sellers Rank: #103,496 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

This collection of recipes, history, food and folklore--surrendered by a tiny yet culinarily fertile region of Italy--was ably amassed by cooking teacher and writer Kasper. Even people "with only a passing interest in food" are likely to "recognize . . . this region's products." Among them are: Balsamic vinegar, Parmigiano-Reggiano cheese and prosciutto di Parma. Northern Italy is also where the renowned rich Ragu Bolognese comes from; Kasper includes both a historical and a modern version, as well as a selection of kindred sauces, such as game ragu and an unusual ragu of giblets. She pays homage to recipes ranging from the 16th century (rosewater maccheroni Romanesca) to the 18th (a Cardinal's favorite baked penne), but pays equal and fascinating attention to modern inventions: tagliatelle with carmelized onions and fresh herbs, and a lasagna of wild and fresh mushrooms. Nor does Kasper omit recipes incorporating the most famous native products. Balsamic roast chicken and sweet peas with prosciutto di Parma is an outstanding example. Rounding out various virtues are easy rules of thumb for making fresh pasta and a reliable guide to ingredients. Photos not seen by PW.
Copyright 1992 Reed Business Information, Inc.

From Kirkus Reviews

From an American food writer and cooking teacher, an informed and enthusiastic culinary tour of the northern Italian region of Emilia-Romagna, famous for its fervently upheld cooking traditions and as the source of tortellini, Bolognese rag—, Parmigiano- Reggiano cheese, and balsamic vinegar. This last ingredient appears here in everything from pesto to rabbit stew, veal scallops, and an enticing pot-roasted lamb with wine and olives; and Kasper, who devotes several pages to the mysteries and hierarchies of balsamic vinegar, passes along a tip for simulating the expensive ``craftsman'' quality with more common versions. It's the kind of cookbook that comes with a bibliography and with copious historical and other background notes on the recipes and the different local traditions within the region. It also comes with descriptions high in swooning superlatives; fortunately, the recipes--many of them local specialties unfamiliar elsewhere--live up to the billing, both in their attention to flavor-enhancing detail and in the certifiably splendid nature of the dishes. Serious culinary explorers, Italian food enthusiasts, and readers of gastronomic travelogues will put this on their list. (Twenty-four pages of color photos--not seen.) -- Copyright ©1992, Kirkus Associates, LP. All rights reserved.

More About the Author

The Splendid Table®, public radio's award-winning, national food show from American Public Media, taps into the latest from the food world with experts of every stripe. Heard on over 350 public radio stations, host Lynne Rossetto Kasper explores the entire spectrum of food: from cheese making, to tracking down bargain wines, to the science behind a great cup of coffee, to finding the best little greasy spoons in America. The Splendid Table has been at the forefront of food issues and policies since its inception.

In 1969, when Lynne began cooking monthly Chinese banquets for her friends in New York (obsessively researching each dish), she never imagined she'd have a career in food. Those banquets led to an insatiable curiosity about the dimensions of food, and that turned into the career Lynne never expected.

Between writing, teaching, lecturing on food and culture, and her explorations, Lynne's research has covered much of America and Europe. In 1995 she and producer Sally Swift, working with American Public Media, created public radio's national food show, The Splendid Table®.

Between her books and the show, Lynne has received numerous James Beard and IACP awards, including Cookbook of the Year from both The James Beard Foundation and the IACP for her first book The Splendid Table. The Splendid Table® radio program has received multiple honors, including four Best National Talk Show Clarion Awards, two James Beard awards for Best National Radio Show on Food, and several Gracie awards from American Women in Radio and Television. Lynne is a member of the James Beard Who's Who of Food and Beverage in America. She lectures on food and culture and teaches cooking on both sides of the Atlantic and is a popular keynote speaker. More information is available at splendidtable.org.

Customer Reviews

Packed with great information and wonderful recipes.
C. Burdick
Regional Italian has been an enlightenment and this is a splendid addition to a quite varied number of books overviewing the joys of Italian cuisine.
mrk
Every recipe I've tried from this cookbook is a winner.
Glenn Miller

Most Helpful Customer Reviews

60 of 61 people found the following review helpful By Roni Jordan on November 3, 1999
Format: Hardcover
I've owned this book since it first came out in 1992, and it occupies a special place in my cooking library -- eye-level shelf for easy reach. The salad of tart greens with prosciutto and warm balsamic dressing has been my first course for many outstanding dinner parties, including several on New Year's Eve. Other particular favorites - the lamb, garlic & potato roast, maccheroni with baked grilled vegetables, torta barozzi, and chestnut ricotta cheesecake. Ms. Kasper's outstanding knowledge of this regional Italian cuisine is equally matched by her understanding of how a home chef times and assembles a multi-course meal. I'm now ordering her new book, The Italian Country Table, and hope to be just as impressed.
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45 of 45 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on July 26, 2005
Format: Hardcover
`The Splendid Table' by Lynne Rossetto Kasper is simply the most splendid book I have read on a regional cuisine and it is by far and away the best of the three books on the cuisine of Emilia-Romagna, even though the other two, `Biba's Taste of Italy' by Biba Caggiano and `Recipes from My Two Villages' by Mario Batali are excellent, as far as they go. Ms. Caggiano's book is simply a collection of recipes from Emilia-Romagna and Mario's book is more of a personal diary of recipes than a thorough examination of a historical cuisine.

Ms. Kasper's book, in the year it was published, won both the James Beard and Julia Child (IACP) cookbook awards, which is roughly the same as winning both the Academy award and the Foreign Press Writers award for best picture. And, I believe this book deserved all the attention it has received. Even Mario, who has his own book on the subject, made a special point to mention this book on his `Molto Mario' show. Since I have owned the book for over a year, it is one of those cases where I deeply regret having taken so long to get to studying the volume.

All that remains, then, is to point out what it is which makes the book so good.

For starters, it covers every aspect of a region's cuisine. That is, it deals with the history, the agriculture, and the economy of the region as well as the great recipes. And, what a background we have to relate. Emilia-Romagna is not just another region in one of the world's great culinary countries. It is THE very heart and soul of that culinary tradition, even more than the fabled provinces of Tuscany (Florence) in the north and Campagna (Naples) in the south. It is the home of Italy's three most important non-wine food products, Proscuitto de Parma, Parmesano-Reggiano, and Balsamic Vinegar.
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33 of 36 people found the following review helpful By dallas on March 21, 2001
Format: Hardcover
The Balsamic Roast Chicken is simply splendid. I use free-range chicken parts and rub the garlic-rosemary paste under the skin (I make more of the paste than the recipe calls for). The chicken is delicious even without the balsamic vinegar--moist and tender. I love the recipe for sprucing up canned chicken broth, too--use fat-free broth and you can skip a step or two. The Green Beans Bolognese are absolutely wonderful, as well. I am looking forward to trying more recipes from this book and wowing my dinner guests (again)! YUM!
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18 of 18 people found the following review helpful By A Customer on April 28, 2000
Format: Hardcover
No other author has inspired such creativity and emotion in me. Kasper doesn't just tell you the ingredients and procedures, she relates the history of her dishes and the people behind them. From the Wine Basted Rabbit to the Balsalmic and Braised Garlic Pasta, every recipe is absolutely wonderful! Each recipe is followed by helpful wine and menu suggestions. If you are passionate about the people, culture, and food of Italy this is the book for you.
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17 of 17 people found the following review helpful By Chris L. on March 28, 2008
Format: Hardcover
I'm surpised no one has reviewed this book yet. A winner of prestigous book awards, I say without question that this is my favorite cookbook. (Julia Child's The Way to Cook comes in a close second)..I was working in a high-end Italian restaurant in San Franciso that also sold fresh food, Italian wines, and great cookbooks. The author was there to prepare dishes from this book, so I got to meet her, taste her food, and got a signed copy. Not only was she nice, she really knows how to cook. The food is from Reggio-Emilia, in the center of Italy, and the true home of Prosciutto, Bologna, Pamigiano Reggiano, Balsamic vinegar (the REAL balsamic vinegar) among other fantastic food. The recipes are comprehensive, very well written, and authentic. She gives background and hints, and the book is very educational and interesting just to read. She even tells you step by step how to make real pasta, and find ingredients. I've made many recipes and they are all so good. This is a book where I would make something for a dinner party without testing it beforehand; that is how much I trust it. Worth every penny!
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24 of 26 people found the following review helpful By Deb Mele on August 4, 2000
Format: Hardcover
I have had this book since just after it was published, and it remains my authority on northern Italian cuisine. Lynne Rossetto Kasper has compiled an amazing quantity of quality recipes from the Emilia-Romagna region. As the Italian Food Host @ BellaOnline, and a collector of over 100 Italian cookbooks I would highly recommend this book to anyone who appreciates northern Italian cuisine. Ms. Rossetto adds a little comentary on each recipe's history that is very interesting and her food photograph's are stunning. My only complaint about this book is that there are not more of these glorious photographs!
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