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Osteria: Hearty Italian Fare from Rick Tramonto's Kitchen Hardcover – October 14, 2008

4.5 out of 5 stars 4 customer reviews

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Editorial Reviews

From Publishers Weekly

Tramonto, a partner in five Chicago restaurants, and author of Fantastico!, Amuse Bouche and Tru, returns to the food of his childhood in this homage to the osterias so common in Italy. Osterias, or taverns, offer simple and straightforward dishes designed to accompany the wine. Tramonto and coauthor Goodbody stay true to this tradition, including wine recommendations for most recipes. In addition to the usual categories, the authors include sections on breakfast, sandwiches, pizza, cheese, and side dishes. Recipes are hearty and by no means simplistic. Panettone French Toast and Sicilian Tuna Sandwiches whet the appetite, while Asparagus with Fried Egg Salad and Pecorino, and Roast Chicken Piccata-Style offer new twists to everyday ingredients. Sidebars on salmon, aged balsamic vinegar and how to cook pasta highlight ingredients and techniques to aid in the kitchen and help the cook make better purchasing decisions. A handsome and lavishly photographed collection, this will appeal to Tramonto fans and earn him an even larger following. (Oct.)
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From Booklist

Tramonto has established his credentials as a celebrity chef, and his innovative, high-end cuisine has earned national kudos. Now he has turned his attention away from haute cuisine to the simple, homey delights of an Italian trattoria. Americans’ tastes in Italian food have grown much more sophisticated and demanding, and Tramonto addresses just such an audience. His version of fried calamari features extracrunchy cornmeal and semolina coating. Vegetarians will revel in the many vegetable dishes including asparagus, red beets, squash, and zucchini. Plenty of mascarpone enriches creamed chard. Tramonto clearly favors long-braised meats, from veal cheeks to both lamb and pork shanks, all fragrant with herbs. Although Italians favor simple breakfasts, Tramonto concocts some complex egg dishes that could star at any brunch. Tramonto appreciates the savor of real Parmigiano-Reggiano, but instead of grating it over his creations, he prefers shards of it shaved onto the top. --Mark Knoblauch
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Product Details

  • Hardcover: 288 pages
  • Publisher: Clarkson Potter; 1st edition (October 14, 2008)
  • Language: English
  • ISBN-10: 0767927710
  • ISBN-13: 978-0767927710
  • Product Dimensions: 8.3 x 1 x 9.7 inches
  • Shipping Weight: 2.5 pounds
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Best Sellers Rank: #1,005,295 in Books (See Top 100 in Books)

Customer Reviews

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Top Customer Reviews

Format: Hardcover Verified Purchase
The photography is great and many of the recipes quite tasty. But on more than one occasion while I cooked from this book, some instructional step was either missing entirely or glossed over (insufficient detail). After a couple of times of this, the topper was the lasagna recipe, which not only failed to tell me to cover it (as just about every other lasagna recipe in the world tells you to do -- I failed to honor my instincts and of course, the lasagne burned), but it also didn't tell me what to do with the tomato mixture it asked me to prepare. I winged it and figured it out -- after all, this is not rocket scient -- but it would have been nice to have better instructions.

Hopefully the author will get another pair of eyes to read his recipes and actually cook them before he publishes another book. I have officially retired this book and won't be cooking anything new from it -- cooking can be frustrating enough without a poorly edited cookbook to add to the problems.
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Format: Hardcover Verified Purchase
I had to comment on this cookbook because it's absolutely fabulous, it's truly beautiful, and the recipes are surprisingly doable for the average cook who wants to be able to make a beautiful gourmet meal. I actually bought this to send to my daughter and son in law, but I'm going to have to order another one for them because there's no WAY I'm letting this one get away from me after having sat and read all of the recipes. Some are, I'll admit, a little expensive to make, but not all by any means, and once in a while it won't hurt you to splurge--that's my motto anyhow. The gourmet pizza recipes alone are worth the price of the book. Every great Italian dish I've ever heard of as well as some I've never heard of are in this book and I'm sure I can make every one of them and have them turn out right. If you only buy one Italian cookbook, make it this one.
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By Judy on November 23, 2010
Format: Hardcover
This guy is one of the good ones....I have several of his
books and this one does not dissapoint.
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Format: Hardcover Verified Purchase
Lovely cookbook
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