More than two hundred heirloom recipes celebrate the variety, heartiness, and simplicity of traditional home- and farm-style Italian cooking, as do the included items of culinary history, serving suggestions, and personal observations. 40,000 first printing. Tour.
Book Description
Editorial Reviews
From Publishers Weekly
In coaching readers to cook "real Italian," Middione, author of The Food of Southern Italy and the host of Carlo Cooks Italian on the Learning Channel, offers recipes full of charm. Ingredients are few and techniques are simple, with the emphasis on high quality (even of water) and careful attention to the cooking process (garlic is cooked to a "soft gold color"). Middione includes over 200 recipes, from antipasti through dolci. Headnotes for each provide anecdotes, information on a dish's origin or suggestions for menus or leftovers. The Antipasti section is particularly strong, featuring a number of crostini, several types of stuffed bell peppers and a variety of olive preparations such as Olive all'Arrancia (Olives with Orange Rind and Garlic). Risotto with Porcini Mushrooms and Vermicelli with Anchovies are examples of what Middione calls culi muri dishes, which could be politely translated as "back-to-the-wall" dishes?good food made quickly from on-hand ingredients. Other simple, authentic dishes include Swordfish with Tomatoes, Olives, and Raisins and Grilled Radicchio with Gorgonzola and Walnuts. Not surprisingly, some dishes sound better in Italian than in English: Passatelli rolls off the tongue much more easily than than Little Extrusions of Bread and Egg for Broth. Middione's concern for ingredients and techniques and his emphasis on "eating for the sheer joy of it" combine to create the sense of essential Italian food, la very cucina. Author tour.
Copyright 1996 Reed Business Information, Inc.
Copyright 1996 Reed Business Information, Inc.
From Library Journal
This is a delightful new book from the author of The Food of Southern Italy (LJ 10/15/87). Chef/owner of San Francisco's Vivande restaurants and host of a popular Learning Channel cooking series, Middione has sought out the "hidden treasures" of Italy's regional cooking, unusual recipes that have been passed from generation to generation but only infrequently written down. Here he offers his personal but authentic renditions of such dishes as Broth with "Grated" Pasta, Little Pork Chops with Orange, and Chicken Stuffed with Walnuts. His descriptions of his regional travels and discoveries are often charming, the prose even lyrical at times, but he never fails to convey his own firm and informed opinions on matters culinary and otherwise. Middione's skills as a teacher and his passion for his subject are obvious throughout this impressive book. An essential purchase.
Copyright 1996 Reed Business Information, Inc.
Copyright 1996 Reed Business Information, Inc.
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Most Helpful Customer Reviews
2 of 2 people found the following review helpful:
5.0 out of 5 stars
The best minestrone!!!!,
By A Customer
Amazon Verified Purchase(What's this?)
This review is from: LA VERA CUCINA: Traditional Recipes from the Homes and Farms of Italy (Hardcover)
Several years ago there was piece in the Boston Globe magazine/food section called "Big Soup". In it there were 3 different minestrone soup recipes by Carlo Middione(La Vera Cucina:Traditional Recipes from the Homes and Farms of Italy). These soups are SPECTACULAR!!!! I just purchased the book today. I don't yet know about the rest of his recipes,but if these soups are any indication, the rest of the book must be wonderful!
2 of 2 people found the following review helpful:
5.0 out of 5 stars
Real, no-nonsense food!,
By A Customer
This review is from: LA VERA CUCINA: Traditional Recipes from the Homes and Farms of Italy (Hardcover)
Found the book while browsing at the public library. The broccoli soup made me borrow it and the results made me buy it. Simple, straight, delicious, no fuss food!
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