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Cucina Simpatica: Robust Trattoria Cooking From Al Forno Hardcover – May 8, 1991

4.4 out of 5 stars 25 customer reviews

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Editorial Reviews

From Publishers Weekly

Italy's version of the French bistro is the trattoria, where fresh ingredients, simply prepared, yield hearty, satisfying stuff. Killeen and Germon, owners/chefs of Lucky's and Al Forno, nationally recognized restaurants in Providence, R.I., here approach trattoria cuisine with respect and imagination, coming up with such delights as their grilled pizza (with red pepper puree and spicy pepper oil in one variation) and an array of baked pasta dishes--e.g., penne with roasted asparagus in a lemon cream sauce. True to their dictum, "The simpler the ingredients, the better the dish," they reveal the uncomplicated secrets of clams al forno and assorted robust salads. The chapter "Bruschetta, Crostini and Polenta" features versions of grilled breads brushed with garlic and olive oil, and a cornmeal polenta cooked in cream. Meats are grilled, roasted and/or braised; similarly, vegetables are roasted or grilled. Desserts are mainly crostatas (flaky, free-form fruit tarts) and ice creams. 30,000 first printing; $40,000 ad/promo; author tour.
Copyright 1991 Reed Business Information, Inc.

From Library Journal

Killeen and Germon are the husband-and-wife chef/owners of two renowned restaurants in Providence, R.I., one serving Provencal French food, the other featuring Italian specialties. These are the dishes from the hugely popular Al Forno: lots of grilled dishes, including their signature grilled pizzas; roasted vegetables; rich and satisfying desserts. Although there are lengthy headnotes and chapter introductions, the recipes are uncomplicated enough for the home cook. For area and larger libraries.
Copyright 1991 Reed Business Information, Inc.
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Product Details

  • Hardcover: 221 pages
  • Publisher: HarperCollins; 1st edition (May 8, 1991)
  • Language: English
  • ISBN-10: 0060161191
  • ISBN-13: 978-0060161194
  • Product Dimensions: 6.8 x 0.8 x 9.8 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (25 customer reviews)
  • Amazon Best Sellers Rank: #97,606 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover
Great, simple recipes that come out right the first time, many have become staples at our house.Good book to plan meals for entertaining friends as well . The grilled pizzas are great(once you get the technique learned)! Also, try Rosemary Chicken, "Georges Pasta"(great as written in the book or made with ground turkey and without butter as a low fat daily meal),Pasta with lentils and prosciutto,or Delmonico steaks with home made catsup. You won't be dissappointed!
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Format: Hardcover
Cucina Simpatica is not just another book of Italian cooking...it is a new way of looking at foods and ingredients. There is a magic in the way the chefs put together ingredients simply, yet with an outcome that is complex and tantilizing. This book has changed the way I feel about cooking; from a pastime to a passion. It is amazing how simple ingredients can transcend to a indelible masterpiece without any special training or tools. I have over 500 cookbooks in my collection, and if I had to get rid of
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Format: Hardcover
If you have sophisticated taste in food, love to cook, but don't have much time this is the book to add to your collection. Most recipes have only 5 or so ingredients and are simple to make, but they taste like you've been cooking for days! If you are in Providence, R.I. don't miss Al Forno, the restaurant that the authors own
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Format: Hardcover
I buy many cookbooks. If one reciepe is delicious and worthy of repeating in my entertaining I consider it a good cookbook. This book has many reciepes that I use over and over. They are easy to prepare and delicious to eat.The reciepe for Polenta is the Best!

I often buy this book to give as a gift...good reading and if you want great food to produce...
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Format: Hardcover
After eating at Al Forno's several times in the late 90's I bought the book. I was brought up in the restaurant business and new my way around the kitchen though my style was pretty basic. These recipes brought me into a more creative phase. I have made almost all of them. They are easy to follow with great tips and advice on how to succeed. My kids who are grown now, grew up eating Pasta in the Pink and Penne with tomato cream and 5 cheeses. Another favorite is the Chicken stuffed with bruschetta - made on the grill is best. Oh..and the grilled pizza! Have fun!
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Format: Hardcover
Great, simple recipes that come out right the first time, many have become staples at our house.Good book to plan meals for entertaining friends as well . The grilled pizzas are great(once you get the technique learned)! Also, try Rosemary Chicken, "Georges Pasta"(great as written in the book or made with ground turkey and without butter as a low fat daily meal),Pasta with lentils and prosciutto,or Delmonico steaks with home made catsup. You won't be dissappointed!
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Format: Hardcover
There are great recipes in this book that have become favorites of my family. If I could only have 5 cookbooks, this would be one of the 5. The Red Pepper Pasta, Fig Crostata and Conchilglie al forno with Mushrooms and Radicchio could not be lived without.
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Format: Hardcover Verified Purchase
This is a fabulous cookbook. Many, many delicious recipes with easy to follow instructions. This book is a classic that you will use over and over again to prepare loads of great Italian foods.
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