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Sunday Sauce: When Italian-Americans Cook Paperback – November 27, 2013
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From the Author
I'd just like to thank all my readers for obtaining my books and for your many kind words about them. I truly honored by each and every person who purchese and likes my books, and again I thank you all.
About the Author
Daniel Bellino Zwicke lives and works in New York City where he has been a wine and restaurant professional for more than 25 years. The renowned creator of Bar Cichetti "America's First Venetian Wine Bar", Daniel worked hands-on as the chef, Wine Director and managing-partner. Daniel has also authored "La TAVOLA, The Feast of the 7 Fish", "Italian Christmas" The Ragu Bolognese Cookbook, Grandma Bellino's Italian Cookbook (Recipes From My Sicilian Grandmother) "Got Any Kahlua?", "The Collected Recipes of The Dude" and The Badass Cookbook. Daniel is currently working on a new cookbook, yet to be named... Daniel is one of America's foremost authorities on the subject of Italian Wine.
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If I have any complaint about the cookbook, it is that a little more time should have been taken to carefully write the recipes and directions out. The recipe mentions 5 tablespoons and then a cup for the olive oil. Which is it? I surely don't think he meant a full cup of olive oil. Crushed red pepper is called out, but it doesn't state when to add it in any of the steps that I saw. And steps 4 and 6 looked like a mix-up where step 4 was basically the same as step 6 which was the last step. But one mentioned adding the cheese and the other did not. So you have to do a little creative interpretation. The crush red pepper I figured went into the sauce near the beginning. I think the butter was supposed to get added on top of the pasta and allowed to melt. I think it might have been a little tough to get it to melt on top of the pasta, so I added it one tablespoon at a time in the last 5 minutes of cooking to the sauce. Then I added my parmesan. The sauce is quite good without the parmesan. But the addition of the parmesan really changes the flavor and thickness of the sauce once added.
Overall, this looks like a really good cookbook. A little interpretation is needed for the recipes. And it misses the index at the back that all of us tend to thumb to right away to find what recipe we want to cook. Just remember, the list of recipes are at the front. I don't think an index really makes sense for this cookbook, but it would have been nice to have had the list of recipes at the back of the book too since that is where all of us cooks go first to look up where the recipe is that we plan to cook.
The interesting stories, simplicity of the recipes, and quality of the food I think will have others like myself pulling this cookbook off the shelf quite regularly instead of letting it sit on the shelf and collect a little more dust than we'd like our cookbooks to collect. If you try it out, I think you'll like it as I have.
and just about anything with some good sauce on or around it. Im 66 and i remember my Gramma ..and Mom cooking up italian
and making homemade ravioli ...rolled out ..filled..and fork stamped.........Im blessed to have an Irish wife that is a very good cook..she truly loves cooking. anyway back to book...get it..its a wonderful read..you'll be craving some good Italian food... Monge..Bona Petite...
Enuff a that pass the plate