Cucina Del Mare: Fish and Seafood Italian Style (Hardcover)

~ (Author), Sarajo Frieden (Illustrator)

Editorial Reviews

From Library Journal

Kleiman is chef/owner of several popular Los Angeles restaurants and coauthor, with Viana La Place, of three previous books on Italian food, including Cucina Rustica ( LJ 3/15/90) and Pasta Fresca ( LJ 11/15/88). Now she celebrates Italian fish cookery in all its glory, from lusty soups and stews to delicate risotti to simple, vibrant grilled and broiled dishes. There are lots of antipasti to choose from, along with a brief chapter on accompaniments and another full of mouth-watering sauces and condiments. A few of these recipes are more complicated than those in her earlier books, but most are quickly and simply prepared, and all are fresh and full of flavor. For most collections.
Copyright 1993 Reed Business Information, Inc.

Product Description

A collection of healthful, simple, light Italian-style seafood dishes includes more than two hundred recipes for everything from baked monkfish to clams on a half shell. 35,000 first printing. Tour.

Product Details

• Hardcover: 336 pages
• Publisher: William Morrow & Co (April 1993)
• Language: English
• ISBN-10: 0688099165
• ISBN-13: 978-0688099169
• Product Dimensions: 10.2 x 8.2 x 1.2 inches
• Shipping Weight: 2.2 pounds
• Average Customer Review: 4.5 out of 5 stars  See all reviews (2 customer reviews)
• Amazon.com Sales Rank: #1,519,803 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

3 of 4 people found the following review helpful:

4.0 out of 5 stars Simple Italian seafood recipes with impressive results., September 15, 1996

By A Customer

In this book, Ms. Klieman provides a variety of Italian seafood recipes that are generally easy to prepare and, almost without exception, delicious and impressive. When I am entertaining I consistently return to it for recipes and ideas. My only caveats in using this book is that you make sure that you use the freshest ingredients available (it makes a big difference) and that you be prepared to search around for an ingredient or two (unless you live in a city with a sizable Italian-American population). One of my favorite recipes includes boiling the feathery tops of fennel with angel hair pasta. To my horror, I found that Seattle area produce managers regularly trimmed the tops off and threw them away.

5.0 out of 5 stars So fresh so easy, September 3, 2005

By	Daniel Hernandez (New York, NY) - See all my reviews (REAL NAME)

The recipes in this book are out of this world. After a trip to the Amalfi Coast in Fall of 2001, I was inspired by the local cooking to find a book specifically on preparing Seafood Italian-style, and I couldn't have done better. My favorites so far are the Frutti di Mare, Gamberi Arrabiata (Angry Shrimp), Buttery Breaded Sole, and tonight I just made the Clams in White Wine. Get this book if you love Italian food, Seafood, or both. Great production values on the book: big, durable, nice paper and printing job.