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Editorial Reviews
From Publishers Weekly
Charmingly sprinkled with Italian wisdom and Capra's memories of childhood in Cremona, Italy, this cheery collection is full of simple recipes and colorful photographs, making an appealing addition to shelves already heavy with Italian cookbooks. Recipes, taken from Capra's Toronto restaurant Mistura, span the length of Italy from Naples to Milan, but also make detours to the Pacific Northwest for Salmon Steak with Roasted Black Olives and England for Vegetarian Shepherd's Pie. Italy's guiding light shines on traditional recipes like Seafood Stew and Venetian Liver and Onions. Mediterranean Sea Bass Fillet and Fennel, finished with a half cup of blood orange juice, tastes like it swam in from Naples, while wonderful pastas like Garganelli with Fava Beans and Crispy Prosciutto, and Spaghettini with Seafood, are more than worth the carbohydrate indulgence. Even vegetarians will be satisfied by unique spins on the meat-free theme: Milanese Fennel Cutlets, Baked Cardoons with Pecorino, and Sautéed Mushrooms with Tomato Sauce are each refreshingly substantial one-pot suppers.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Review
Charmingly sprinkled with Italian wisdom and Capra's memories of childhood in Cremona, Italy, this cheery collection is full of simple recipes and colorful photographs, making an appealing addition to shelves already heavy with Italian cookbooks. Recipes, taken from Capra's Toronto restaurant Mistura, span the length of Italy from Naples to Milan, but also make detours to the Pacific Northwest for Salmon Steak with Roasted Black Olives and England for Vegetarian Shepherd's Pie. Italy's guiding light shines on traditional recipes like Seafood Stew and Venetian Liver and Onions. Mediterranean Sea Bass Fillet and Fennel, finished with a half cup of blood orange juice, tastes like it swam in from Naples, while wonderful pastas like Garganelli with Fava Beans and Crispy Prosciutto, and Spaghettini with Seafood, are more than worth the carbohydrate indulgence. Even vegetarians will be satisfied by unique spins on the meat-free theme: Milanese Fennel Cutlets, Baked Cardoons with Pecorino, and Sautéed Mushrooms with Tomato Sauce are each refreshingly substantial one-pot suppers. (Feb.) Publisher's Weekly --Publisher's Weekly
The mustachioed Food Network Canada personality comes back with more simple Italian recipes. Born in Cremona, Italy, Capra introduces each recipe with personal tidbits. For My Mother's Frittata; for example, he explains a local habit in his hometown of enjoying 11 a.m. wine and frittata as a midmorning snack: It's a staple at local bars that easily can be made vegetarian. --The Record, NorthJersey.com
See all Editorial Reviews
Charmingly sprinkled with Italian wisdom and Capra's memories of childhood in Cremona, Italy, this cheery collection is full of simple recipes and colorful photographs, making an appealing addition to shelves already heavy with Italian cookbooks. Recipes, taken from Capra's Toronto restaurant Mistura, span the length of Italy from Naples to Milan, but also make detours to the Pacific Northwest for Salmon Steak with Roasted Black Olives and England for Vegetarian Shepherd's Pie. Italy's guiding light shines on traditional recipes like Seafood Stew and Venetian Liver and Onions. Mediterranean Sea Bass Fillet and Fennel, finished with a half cup of blood orange juice, tastes like it swam in from Naples, while wonderful pastas like Garganelli with Fava Beans and Crispy Prosciutto, and Spaghettini with Seafood, are more than worth the carbohydrate indulgence. Even vegetarians will be satisfied by unique spins on the meat-free theme: Milanese Fennel Cutlets, Baked Cardoons with Pecorino, and Sautéed Mushrooms with Tomato Sauce are each refreshingly substantial one-pot suppers.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Review
Charmingly sprinkled with Italian wisdom and Capra's memories of childhood in Cremona, Italy, this cheery collection is full of simple recipes and colorful photographs, making an appealing addition to shelves already heavy with Italian cookbooks. Recipes, taken from Capra's Toronto restaurant Mistura, span the length of Italy from Naples to Milan, but also make detours to the Pacific Northwest for Salmon Steak with Roasted Black Olives and England for Vegetarian Shepherd's Pie. Italy's guiding light shines on traditional recipes like Seafood Stew and Venetian Liver and Onions. Mediterranean Sea Bass Fillet and Fennel, finished with a half cup of blood orange juice, tastes like it swam in from Naples, while wonderful pastas like Garganelli with Fava Beans and Crispy Prosciutto, and Spaghettini with Seafood, are more than worth the carbohydrate indulgence. Even vegetarians will be satisfied by unique spins on the meat-free theme: Milanese Fennel Cutlets, Baked Cardoons with Pecorino, and Sautéed Mushrooms with Tomato Sauce are each refreshingly substantial one-pot suppers. (Feb.) Publisher's Weekly --Publisher's Weekly
The mustachioed Food Network Canada personality comes back with more simple Italian recipes. Born in Cremona, Italy, Capra introduces each recipe with personal tidbits. For My Mother's Frittata; for example, he explains a local habit in his hometown of enjoying 11 a.m. wine and frittata as a midmorning snack: It's a staple at local bars that easily can be made vegetarian. --The Record, NorthJersey.com
See all Editorial Reviews
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