From Publishers Weekly
Chef Luongo has produced a hefty volume fragrant with stories of the lush Tuscan countryside and the simple, robust foods to be had there. (The photographs alone are enough to make you want to move to Tuscany.) Luongo insists that his is peasant fare that can be made in any Tuscan grandmother's kitchen with only a visit to the market for perishable items. It's doubtful, however, that peasants often eat pasta with black and white truffles. Luongo, who runs Il Cantinori restaurant in New York City, also doesn't believe in giving measurements, oven temperatures or many directions; he argues that cooking should be a creative endeavor. Professional chefs can work in this way, but for the less experienced, the thought of trying to make black rice stewed with cuttlefish is daunting. (Merely cleaning a cuttlefish is no job for amateurs.) However, Luongo's pasta recipes are simpler, and most won't drive you into fiscal ruin.
Copyright 1988 Reed Business Information, Inc.
From Library Journal
A unique work from a talented chef. Luongo believes in developing one's instinct for cooking, relying on imagination rather than rigid rules to create delicious food using quality ingredients and trusted techniques. Thus, he lists ingredients but not quantities in his recipes, so that the reader will think and taste while cooking. His simple but sophisticated dishes are far from haphazard, however, and each is accompanied by careful preparation notes and background (and endearing reminiscences about life in Tuscany). Highly recommended.-- JS
Copyright 1989 Reed Business Information, Inc.