| The Seasons of the Italian Kitchen Contributor(s): Darrow, Diane (Author), Maresca, Tom (Author) |
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ISBN: 0871136570 ISBN-13: 9780871136572 Publisher: Atlantic Monthly Press OUR PRICE: $13.50 Product Type: Paperback - Other Formats Published: September 1996 Annotation: These 200 recipes are divided according to the four seasons and the basic categories of the Italian menu: antipasto, primo, secundo, contorno, and dolce. Each season is distinguished by its particular palette of ingredients, the appropriate cooking techniques, and the style of dining best suited to the weather. |
| Additional Information |
| BISAC Categories: - Cooking | Regional & Ethnic - Italian |
| Dewey: 641.594 |
| Physical Information: 1.41" H x 7.41" W x 9.19" (2.00 lbs) 480 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: Italian cooking draws its inspiration from the roll call of seasonal ingredients that pass through its kitchens, and in this splendid volume Diane Darrow and Tom Maresca share the simple secrets of making the most of the best fresh, top-of-the-season foods from farm and woodland, lake and sea. The Seasons of the Italian Kitchen presents two hundred recipes according to the four seasons and the traditional courses of the Italian meal: antipasto, primo, secondo, contorno, dolce. All are wed (as they always are in Italy) to the wines that best match them, and the recipes have been tested and adapted to seasonal ingredients readily available in the United States. Richly stocked with delightful anecdotes and culinary lore gathered from the authors' long love affair with Italy, they invite both amateur and expert to experience the Italian genius for making the most of the moment. If you can read or even browse through this book without running straight into the kitchen, you've got more willpower than we do. -- The Wine Investor; The wit of the authors and their extraordinary familiarity with Italian regionalism and seasonal feasts is evident on every page.... This may turn out to be the best Italian cookbook of the year. -- John Mariani for Prodigy; Italian cooks have always been instinctively in touch with the seasons -- never calling particular attention to themselves for what comes naturally. We owe a huge debt of gratitude to Diane Darrow and Tom Maresca for presenting so many authentic dishes to us in such a sensibly organized way. The Seasons of the Italian Kitchen is a welcome addition to my library of cookbooks, and I predict it will end up full of creases, folds, olive oil drops, tomato splotches, and delicious memories. -- Danny Meyer, owner of the Union Square Cafe. |