Grill Italian
January 30, 2010 by Pasta Recipes · Leave a Comment
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Italian-style grilling goes beyond meat and poultry. There’s an entire chapter
on vegetables every which way in Grill Italian. Tomatoes are stuffed with bread, garlic,
and herbs before grilling. Artichokes are grilled and drizzled with lemon juice and
oregano. Italians do extraordinary things with seafood, too. Even the simplest grilled
shrimp is unforgettable. And what do you serve with your classic Grilled Tuna “Originata”?
In Grill Italian you will find a chapter of traditional pasta and salad accompaniments. In
his introduction, Wright tackles the burning questions about grilling: Which makes better-
tasting food, gas or charcoal? Supermarket briquets or hard-to-find hardwood lump
charcoal? It doesn’t really matter, Wright says. The reason food tastes good when grilled is
that fat drips down on hot coals or lava rocks and returns in the form of smoke to flavor
the food. While your backyard may not overlook the azure waters of the Tyrrhenian Sea,
with Grill Italian you can bring the intense, natural flavors of Italian grilling to your table.
Antonio Carluccios Italia The recipes and customs of the regions
January 29, 2010 by Pasta Recipes · Leave a Comment
Antonio Carluccios Italia The recipes and customs of the regions
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London-based Italian chef, restaurateur and food expert Antonio Carluccio,
founder of Carluccio’s caffes, has deep roots in almost region of Italy. He translates the
spirit of his homeland’s regional food culture in this latest book, Carluccio’s Italia the
recipes and customs of the regions, a follow up to Carluccio’s Complete A-Z of Italian
Food.
By weaving
together his own impressions of the regions with geography, culinary traditions and 100+
recipes, Carluccio’s Italia guides readers on a gastronomic tour embracing every
one of the 20 regions of the country. Carluccio’s introduction of each region is
complemented by Alastair Hendy’s photographs, which illustrate the stories of Italy’s
landscapes, people, fresh ingredients and regional recipes.
Carluccio introduces each region with an overview of
geography’s impact on cuisine. He then focuses on the specific culinary traditions &
specialties that originated from each region, such as crostini in Tuscany and Parmesan
cheese in Emilia-Romagna. After piquing the taste buds, Carluccio presents a handful of
signature recipes from each region, such as Bagna Cauda (Hot garlic and anchovy dip)
from Piedmont and Umbria’s Strascinate di Cascia (Pasta with pancetta and
sausage) and Pinocchiate (Pine nut toffee). Recipes from Sicily include Caponatina di
Melanzane (Sicilian eggplant relish) and Insalata di Limoni e Arance (Orange and lemon
salad). A simple recipe for Calabrian baked honey figs is included, as is another popular
Calabrian dish, Pesce Spada a Ghiotta (Braised Swordfish). From Campania, where
tomatoes were first appreciated, there are recipes for Polpi Affogati (Stewed Octopus)
and Pizza Margherita. Carluccio identifies hallmark regional products such as cheeses,
wines, and beef, such as buffalo mozzarella and calzone from Campania and
Basilicata’s pork salami pezzenta, all the while sharing his own anecdotes.
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Defying his sense of campanilismo, or loyalty to one’s own region, Carluccio
writes with enthusiasm about Italian food from every
region.
Recipes from Paradise Life and Food on the Italian Riviera
January 26, 2010 by Pasta Recipes · Leave a Comment
Recipes from Paradise Life and Food on the Italian Riviera
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Italy’s healthiest, most flavorful regional cuisine comes alive in this richly
illustrated cookbook from one of the world’s leading authorities on Italian food. From
pesto to foccacia, the region’s best-known specialties, to more unusual dishes, Fred Plotkin
shows how to recreate more than 200 authentic Ligurian dishes and enjoy a true taste of
paradise. 30 photos.
User Ratings and Reviews
1 Star
Recipes From Paradise, Fred Plotkin
I bought this book and was very disappointed by the recipes. It is beautifully
presented but the recipes were, in my opinion, probably not tested by the author for
either flavor or correct proportion of ingredients.
For example, the Pansoti (little
Ligurian raviolis) and walnut sauce recipe was a loser from start to finish. The ingredients
for the pasta dough were so far out of whack as to be unusable (and that includes both
the one for the actual recipe and the book’s generic pasta dough recipe). The stuffing for
the pansoti’s (and I followed the recipe as written) was devoid of flavor and the walnut
sauce (and the directions for its application to the pasta) was very poor. It had decent
flavor but came out very thick and paste like, again, the result of poor, inaccurate
ingredient proportions.
Given the price of this book, it is not at all a good
buy.
I’m an experienced cook and because of a trip to Liguria I was excited about
trying this book. Unfortunately, the book is, in my view, all show and possesses little
substance. I would advise against buying it.
Sicilian American Pasta 99 Recipes You Cant Refuse
January 24, 2010 by Pasta Recipes · Leave a Comment
Sicilian American Pasta 99 Recipes You Cant Refuse
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Penza and Corsi offer a warm, appreciative look at Sicilian cooking as it has
been modified by generations of cooking in America. Rich in history and shaped by
innovation, these 99 recipes represent a blend of centuries of delicate variation and their
refinements of modern cooking techniques.
User Ratings and Reviews
4 Stars
Worth the price used
After a brief but helpful introduction, the authors provide 99 recipes in three
main sections: vegetables (55), meat (18) and fish (26). The sections are further divided by
ingredients, so you get three cauliflower recipes in a row, and, later, two with scallops, and
so on. I’m personally appreciative of the number of bean/legume recipes (10), and there
are several good ideas for pesto and lasgane sprinkled throughout.
The recipes range from very easy to mildly challenging, but the authors do not cut
corners with ingredients. There’s no garlic powder or canned crushed tomatoes here
(canned peeled are okay). The illustrations by Miriam Dougens are nice, but I always prefer
photos. This book will not lie open and flat on its own.
EDIT: also, there’s no index.
The Best Italian Classics Best Recipe Classics
January 22, 2010 by Pasta Recipes · Leave a Comment
The Best Italian Classics Best Recipe Classics
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User Ratings and Reviews
5 Stars
All of their books are wonderful. This one did not let me down.
Just as all the other books and their magazines, this book will not let you
down. The recipies are wonderful. There are great explanations for each step and a story
for how the recipe came about. It is a must have for your kitchen. The chicken picata
recipe is to die for.
The Rose Pistola Cookbook 140 Italian Recipes from San Franciscos Favorite North Beach Restaurant
January 20, 2010 by Pasta Recipes · Leave a Comment
The Rose Pistola Cookbook 140 Italian Recipes from San Franciscos Favorite North
Beach Restaurant
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When award-winning chef Reed Hearon decided to open his third
restaurant in the historic North Beach section of San Francisco, he wanted to pay tribute
to the cuisine of the Italian immigrants who settled there. He was immediately intrigued
by a hardworking, hard-drinking barkeep named Rose Pistola who had been featured in
journalist Peggy Knickerbocker’s recently published article on the great cooks, or “Old
Stoves,” of North Beach. He asked Rose if he could name his new restaurant after her, to
which she replied, “What’s in it for me?” Reed’s answer? A table anytime.
Now
tables are hard to come by at Reed’s wildly successful Rose Pistola restaurant. Hailed as
“the best Italian restaurant in San Francisco” by the San Francisco Chronicle, Rose
Pistola took the country by storm, winning the 1997 James Beard Award for Best New
Restaurant, while Bon Appetit named it “One of the Year’s Best New
Restaurants.”
The Rose Pistola Cookbook features 140 of this beloved
restaurant’s best dishes, which combine Old-World Italian spirit and innovative California
cuisine. Each recipe has been simplified for the home cook, emphasizing readily available
ingredients and straightforward step-by-step instructions. Only the freshest seasonal fruits,
vegetables, and seafood are used in ingredient-driven dishes that simply burst with flavor:
Shaved Artichokes with Fava Beans and Parmesan. Roasted Beets with Ricotta Salata
and Arugula. Wood-Oven Baked Goat Cheese and Roasted Pepper Pizza. Skillet-Roasted
Mussels. Crisp Salmon with Fennel and Tapenade. Lamb Shanks with Peas and Potatoes.
Rustic Nectarine and Berry Tart.
Striking black-and-white photographs of North
Beach’s farmers, fishermen, and other local residents accompany personal interviews,
historical trivia, and colorful anecdotes about this exciting region. With gorgeous full-color
food photographs and detailed information on techniques and ingredients, The Rose
Pistola Cookbook brings the evocative flavors of North Beach into your kitchen.
User Ratings and Reviews
5 Stars
Rose Pistola - Satisfying and Easy
Reed Heron is a successful restaurant owner in San Francisco who constantly
packs the house with quality food. It’s a place where men like to go and women like to be
seen. The same goes for his cookbook. These are easy to prepare recipes that give lots of
interesting tastes to satisfy your need for comfort food on a cold winter night or some
grazing food for that hot summer day. Don’t miss trying the Tomato Bread Soup or the
Terriorized Steak. This is real food for real people, not one of those glitzy books that look
good on the coffee table that you never use because they take too much time or too
many ingredients. Enjoy and don’t forget to visit the restaurant when you’re in San
Francisco.
The Romagnolis Table Italian Family Recipes
January 19, 2010 by Pasta Recipes · Leave a Comment
The Romagnolis Table Italian Family Recipes
User Ratings and Reviews
5 Stars
Absolutely the best!
I dropped my well worn 1979 copy of ‘The Romagnolis’ Table’ tonight and it
split in half. Horrors! I still need this book. It is beyond a doubt a wonderful introduction to
Italian cooking. I learned to cook with this book [and a little Julia Child tossed in] and
after all these years, I’m still using it. The directions are clear and simple, the ingredients
obtainable, the results magnificent.
My favorites? Their Sugo alla Bolognese is not only the best pasta sauce I’ve ever
made, it’s the best I’ve ever eaten. The Polpette di Manzo [Beef Meatballs] are a
guaranteed success, and their Spinach Ricotta Tart
is light, filling, inexpensive, and tastes great. What more can one ask?
If you can lay hands on a copy of this classic, don’t hesitate.
The Da Fiore Cookbook Recipes from Venices Best Restaurant
January 18, 2010 by Pasta Recipes · Leave a Comment
The Da Fiore Cookbook Recipes from Venices Best Restaurant
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The Wine Spectator calls the family-owned da Fiore the best
restaurant in Venice. The New York Times praises chef Mara Martin and her
husband, Maurizio, as “the city’s most respected restaurateurs,” known internationally for
their food, regional wine list, and hospitality.In his appreciation, Victor Hazan writes,
“Marcella and I raise our glasses to what you have achieved and to what, since you are
both so amazingly young still, you may yet accomplish.” Now, in The da Fiore Cookbook,
their son, Damiano Martin, pays tribute to his parents’ vision,sharing their recipes and
their passion for Venice.
Da Fiore is renown for its seasonal menus that follow
the ebb and flow of the Venetian lagoon and the Aegean and Mediterranean seas
along with the orchards and farms of the surrounding Veneto. When the lagoon closes
for a few weeks twice a year to allow the fish population to replenish itself, the restaurant
takes a rest as well, upholding its high standards of serving local fresh food.
In
autumn, da Fiore’s visitors are treated to dishes such as Fried Soft-Shell Crabs on Arugula
and Orange Salad and hearty Porcini Mushroom and Onion Soup. When scallops are at
their richest and meatiest during the winter months, Mara combines them with the
natural sweetness of broccoli in Pennette with Sea Scallops and Broccoli Florets. Spring
heralds in a host of vegetables, inspiring dishes such as Fusilli with Squid and Peas and
Asparagus and Parmigiano Custard.
And in the summer months, Mara serves
signature dishes such asRed Mullet Stars with Fresh Figs and Mint and the simple, yet
elegantRolled Fillet of Sole with Zucchini. Desserts, too, are seasonal,ranging from the
wintry Chestnut Mousse with Persimmon Sauce to a bowl of chilled Fruit Soup, a refreshing
summertime treat, and the traditional Sweet Carnival Fritters enjoyed in early spring.
There are suggested American substitutions for traditional Venetian ingredientsin all the
recipes.
Accompany the Martin family as they throw open wide the doors to
the magical city of Venice. Stroll through the markets of Venice with Mara as she shops
for the freshest ingredients. Discover the city’s rich culinary history and traditions through
Damiano’s delightful narrative. Explore the outstanding wines of the Veneto with
Maurizio’s wine-pairing suggestions.
Whether you’ve been to Venice or intend
to travel there some day, The da Fiore Cookbook brings the unique spirit of Venice’s
Osteria da Fiore to your own kitchen.
User Ratings and Reviews
5 Stars
Genuine Venetian Cuisine, Worthy of the Hype
Why would you want to buy another cookbook from an Italian restaurant,
especially from one without a famous chef’s name like Batali or Colicchio or Bartoli? I
opened this book expecting to find reasons to dismiss this book as unworthy of our interest.
I found no such reasons, and several reasons to give this book a reasonable amount of
attention.
First, this is genuine Venetian cuisine, not Venetian cuisine interpreted by an
American or English writer. The cuisine of the da foiore lives and breaths by the pulse of the
Venetian fish markets and the seasons of fishing in the Adriatic. Recipes are also true to
the region in focusing on rice and corn meal (polenta), and soft pasta dishes most
common in the north, especially those close to the prime rice growing area in Europe.
There is also an appropriate mix of Middle Eastern influences harking back to the days
when Venice was THE spice merchant of Europe.
Second, the recipes are delightful,
with a bright mix of the fish and an accompanying vegetable, changing slightly the
Italian pairing of separate secondo and contorno dishes. I concur with the author’s
contention that these are indeed simple recipes. They may not be easy, but they should
take less time than usual to master. Virtually all protein is seafood from the northern
Adriatic, `right off the boat’. There is a high concentration of bivalve, cephalopod (squid,
cuddlefish, and octopus), shrimp, and finfish recipes. There are few lobster or crab dishes
and beef, chicken, and veal are not even listed in the index.
Third, this may be an
Italian cuisine which may be most familiar to Americans after the southern Italian tomato
drenched cuisine of tomatoes, hard pasta, and pizza. I was never a great fan of Tuscan
dishes, but this cuisine backed by the wines of the Veneto, Bardolino, Valpolicella, Soave,
and Prosecco is much more attractive to me than the Chianti of Tuscony or the hundreds
of newer wines from Italy on the market. Then there is also grappa to make life just a little
more interesting.
My most delightful discovery in this book is to find the word, `cicheti’
for the Italian counterpart of the Greek and Turkish meze which has become a very
popular subject of cookbook authors of late, who make a point of saying that Greek
meze is not the same as antipasti. Another interesting discovery is that unlike much of the
rest of Italy, Venetians are not horrified at the thought of putting cheese on fish, although
they do not do it commonly with the very strong dried cheeses such as parmesan or
pecorino romano.
Even though the book is written by a man, the true author of the
recipes is the author’s mother, true to the great Mediterranean tradition of cuisine being
the woman’s provence.
If you already have 20 or more Italian cookbooks, then you
have to wrestle with your own obsessions to determine if this is worth the investment. At
$35 without the celebrity byline, this may be a bit much, but I recommend it none the less,
especially if you are a great fan of seafood.
Seafood Italian Style and other recipes from the kitchen of Avanti Chef Giuseppe Lauretta
January 16, 2010 by Pasta Recipes · Leave a Comment
Seafood Italian Style and other recipes from the kitchen of Avanti Chef
Giuseppe Lauretta
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Chef Giuseppe Lauretta brings his experience and knowledge of southern
Italian cooking to print in this easy to follow edition of one of the worlds most beloved
cuisines. Trained and schooled as both an artist and a chef, his emphasis is on simplicity
without sacrificing the wonderful flavors of the old world. He shares old family secrets as
well as his own techniques for
creating many of the most popular dishes found on menus of Italian restaurants. Lavishly
illustrated with mouth watering photographs and step by step recipes, Seafood Italian
Style will be a welcome addition to any aspiring chefs or home gourmets cookbook
collection. Born Sicilian, but raised in the thriving ethnic communities of the New York
Metropolitan area, he honed his skills working in his familys restaurants in New Jersey. He is
a multi-media graduate of fine arts, who has shown and
sold his work throughout the American
Southwest. He now resides in the Northwest, with his wife Leslie.
They own and operate a popular Italian Dinner house on the beautiful Central Oregon
Coast, Avanti Italian Cuisine. His art and food web sites can be visited at:
www.ccarts.com and www.ccarts.com/avanti.
User Ratings and Reviews
5 Stars
Wow, beautiful pictures and great recipes!
Wow, beautiful pictures and great recipes! Buy this cookbook. If you haven’t
eaten there, Avanti Italian Cuisine in Lincoln City is the best Italian food you can get. Chef
Giuseppe is the owner and writer of this cookbook.Check out his websites too:
www.ccarts.com/avanti and www.ccarts.com for his artwork, this guy is really talented!
200 Best Panini Recipes
January 15, 2010 by Pasta Recipes · Leave a Comment
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The fresh, robust flavors of Italian grilled sandwiches.
A panini is an Italian-inspired pressed sandwich enjoyed throughout Italy and, increasingly,
in North American caf
