The Antipasto Table (Paperback)

~ (Author)

Editorial Reviews

From Publishers Weekly

Not to be confused with the ubiquitous Italian-American "antipasto salad," genuine "antipasti" are delightful hot or cold hors de'oeuvres--the kind of delicacies perched on the "antipasto table" at restaurants and trattorie all over Italy. And although, according to Scicolone ( Fish Steaks and Fillets ) in Italian "antipasto" means "before the meal," these "are not mere appetizers." In some Italian restaurants, devouring antipasti is a course-after-course indulgence similar in concept to dining on Spanish tapassic . Recipes here, though admirably detailed with substitutions and well-organized methods, are particularly impressive for their simplicity and ease of preparation. Among them are sauteed peppers with balsamic vinegar, orange, parmesan and walnut salad, and mussels with caper mayonnaise--including a method for cleaning and preparing mussels and clams. Instructions for home-drying a bumper crop of ripened plum tomatoes are here, as well as recipes for such uniquely Italian specialties as crusty, chewy Tuscan bread, crispy semolina focaccia and crunchy Sardinian flat bread. An up-front "antipasto pantry" section and menus for combining antipasti make this volume doubly useful. Author tour; HomeStyle Book Club alternate.
Copyright 1991 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

From Library Journal

Scicolone, a cooking teacher and consultant, offers a large collection of simple but fresh and vibrant recipes, most of which can stand on their own as antipasti or be combined with other dishes as the centerpiece of a light meal. The Bread and Focaccia chapter is especially good; Fava Beans with Prosciutto and Parmesan, Wild Mushroom Corstini, and Smoked Salmon with Fennel are among the tempting dishes in other categories. A good companion to Christopher Styler's similar Primi Piatti ( LJ 3/15/89).
Copyright 1991 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

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Product Details

• Paperback: 272 pages
• Publisher: Ecco; 1st Ecco Ed edition (September 1, 1998)
• Language: English
• ISBN-10: 0880016272
• ISBN-13: 978-0880016278
• Product Dimensions: 9.2 x 7.4 x 0.6 inches
• Shipping Weight: 14.4 ounces (View shipping rates and policies)
• Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
• Amazon.com Sales Rank: #132,780 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

19 of 19 people found the following review helpful:

5.0 out of 5 stars great fun, great flavor, March 23, 2000

By A Customer

This is a wonderful book for anyone who likes cooking Italian food or who wants to learn it.I found the recipes very easy to follow. Often you only need a few simple ingredients, but they are put together in new and exciting ways so that they give you that special Italian touch and taste. Moreover, the book is fun to read, as it includes many tips plus a wealth of brief mottoes about Italians, food and wine. Let me add that as a diabetic I need to be very conscious of my food. Most of the recipes fit perfectly in my diet, as they are rich on vegetables and low on saturated fats. Some are also great as a main course. Try them!