Join Amazon Prime and ship Two-Day for free and Overnight for $3.99. Already a member? Sign in.
|
|||||||||
Better Together
Customers Who Bought This Item Also Bought
French Farmhouse Cookbook by Susan Herrmann Loomis  (15)
|
Farmhouse Cookbook by Susan Herrmann Loomis (8)
|
Cooking at Home on Rue Tatin by Susan Herrmann Loomis (5)
|
Essentials of Classic Italian Cooking by Marcella Hazan (112)
$19.80
|
The Italian Country Table: Home Cooking from Italy's Farmhouse Kitchens by Lynne Rossetto Kasper  (29)
|
Editorial Reviews
From Library Journal
For the third book in her farmhouse series, Loomis traveled all over Italy, meeting and talking with vintners, cheese makers, olive growers, balsamic vinegar makers, and farmers, gathering delicious recipes and picking up invaluable culinary secrets, or segretos. There are Stuffed Sage Leaves from Tuscany, Lush Tomato Salad from Sicily, Pasta with Fava Beans and Basil from Liguria, Braised Artichokes from the Amalfi peninsula, and more. Thoughtful wine suggestions are included with many recipes, and there are dozens of boxes and sidebars about the people Loomis met and all sorts of other topics. Lynne Rosetto Kasper explored some of this same territory in The Italian Country Table (Scribner, 1999)Din fact, some of the same people are mentioned in both booksDand Loomis, whose ties are more to France, lacks Kasper's authority on the subject; however, she ventured farther afield than Kasper and her recipes represent a greater range of Italy's regional cooking. With its 200 simple but mouthwatering recipes, readable and informative text, and charming illustrations, her book is highly recommended.
Copyright 2000 Reed Business Information, Inc.
The Wall Street Journal
"When it comes to recipes, Ms. Loomis delivers....I have a dozen pages marked with recipes I want to try out."
See all Editorial Reviews
For the third book in her farmhouse series, Loomis traveled all over Italy, meeting and talking with vintners, cheese makers, olive growers, balsamic vinegar makers, and farmers, gathering delicious recipes and picking up invaluable culinary secrets, or segretos. There are Stuffed Sage Leaves from Tuscany, Lush Tomato Salad from Sicily, Pasta with Fava Beans and Basil from Liguria, Braised Artichokes from the Amalfi peninsula, and more. Thoughtful wine suggestions are included with many recipes, and there are dozens of boxes and sidebars about the people Loomis met and all sorts of other topics. Lynne Rosetto Kasper explored some of this same territory in The Italian Country Table (Scribner, 1999)Din fact, some of the same people are mentioned in both booksDand Loomis, whose ties are more to France, lacks Kasper's authority on the subject; however, she ventured farther afield than Kasper and her recipes represent a greater range of Italy's regional cooking. With its 200 simple but mouthwatering recipes, readable and informative text, and charming illustrations, her book is highly recommended.
Copyright 2000 Reed Business Information, Inc.
The Wall Street Journal
"When it comes to recipes, Ms. Loomis delivers....I have a dozen pages marked with recipes I want to try out."
See all Editorial Reviews
Product Details
|
