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Editorial Reviews
Amazon.com
If you are looking for the recipe for the sublime spiced eggplant you sampled in Naples or the polenta topped with meltingly tender spare ribs you enjoyed in Rome, Michele Scicolone's A Fresh Taste of Italy may be the place to find it. This book is crammed with recipes you have not seen before, such as Spaghetti with Rubies, a tuna pesto, and Pork Loin Braised with Onions and Grapes. Scicolone collected these recipes during countless trips to Italy over 25 years. In addition, she provides an outstanding guide to ingredients and important advice on how to best duplicate the flavors of Italian food as it tastes in Italy. Steeped in knowledge, Scicolone shares information with the generosity of a natural teacher as she describes all the places where she and her husband have eaten in Italy. There is also good information on Italian wines.
From Publishers Weekly
An extensive collection of recipes plucked from Italy's diverse countrysides, the latest from Scicolone (La Dolce Vita and The Antipasto Table) offers dishes notable for both ease of preparation and inventiveness. Directions are clear and unfussy, while ingredients are frequently original and bracing. The antipasto Spiced Eggplant calls for lemon zest, walnuts and semisweet chocolate. Tempting zuppe extend from Friulian Wild Mushroom Soup to Bean and Escarole Soup cooked with rind of Parmigiano-Reggiano. Uncommon pastas include Spaghetti with Rubies (the sauce of garlic and chopped roasted beets dyes the pasta a brilliant red) and the enticing and cheeseless, anchovy-laced Linguine with Tuna Pesto. Scicolone demystifies risotto with clear words of guidance and 10 easy recipes. Simplicity and elegance of taste are also the earmarks of Grilled Jumbo Shrimp with Sage and Pancetta, Country-Style Roast Chicken with Lemon, Sage and Rosemary and Pork Chops in Red Wine and Juniper. Sweet conclusions vary from Chestnut Tart and Sweet Polenta Cake (good for breakfast, too). Although this cookbook doesn't shout, it offers solid substance and new ideas even for home cooks long-practiced in Italian cuisine. Photos not seen by PW. $50,000 ad-promo; 10-city author tour.
Copyright 1996 Reed Business Information, Inc.
See all Editorial Reviews
If you are looking for the recipe for the sublime spiced eggplant you sampled in Naples or the polenta topped with meltingly tender spare ribs you enjoyed in Rome, Michele Scicolone's A Fresh Taste of Italy may be the place to find it. This book is crammed with recipes you have not seen before, such as Spaghetti with Rubies, a tuna pesto, and Pork Loin Braised with Onions and Grapes. Scicolone collected these recipes during countless trips to Italy over 25 years. In addition, she provides an outstanding guide to ingredients and important advice on how to best duplicate the flavors of Italian food as it tastes in Italy. Steeped in knowledge, Scicolone shares information with the generosity of a natural teacher as she describes all the places where she and her husband have eaten in Italy. There is also good information on Italian wines.
From Publishers Weekly
An extensive collection of recipes plucked from Italy's diverse countrysides, the latest from Scicolone (La Dolce Vita and The Antipasto Table) offers dishes notable for both ease of preparation and inventiveness. Directions are clear and unfussy, while ingredients are frequently original and bracing. The antipasto Spiced Eggplant calls for lemon zest, walnuts and semisweet chocolate. Tempting zuppe extend from Friulian Wild Mushroom Soup to Bean and Escarole Soup cooked with rind of Parmigiano-Reggiano. Uncommon pastas include Spaghetti with Rubies (the sauce of garlic and chopped roasted beets dyes the pasta a brilliant red) and the enticing and cheeseless, anchovy-laced Linguine with Tuna Pesto. Scicolone demystifies risotto with clear words of guidance and 10 easy recipes. Simplicity and elegance of taste are also the earmarks of Grilled Jumbo Shrimp with Sage and Pancetta, Country-Style Roast Chicken with Lemon, Sage and Rosemary and Pork Chops in Red Wine and Juniper. Sweet conclusions vary from Chestnut Tart and Sweet Polenta Cake (good for breakfast, too). Although this cookbook doesn't shout, it offers solid substance and new ideas even for home cooks long-practiced in Italian cuisine. Photos not seen by PW. $50,000 ad-promo; 10-city author tour.
Copyright 1996 Reed Business Information, Inc.
See all Editorial Reviews
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