A Fresh Taste of Italy: 250 Authentic Recipes, Undiscovered Dishes, and New Flavors for Every Day By Michele Scicolone - Broadway Books (1997) - Hardback - 391 pages - ISBN 055306729X
This hard cover cookbook is in lightly used condition with just a little wear to the dust jacket's edges and edges of the covers from reading and re-shelving. INSIDE the pages are at least 98% free of any marks, stains or writing.
This cookbook has information-packed sidebars on everything from choosing ingredients to step-by-step instructions for cooking pasta, risotto, and other classic dishes.
A collection of recipes compiled during Michele Scicolone's extensive travels throughout Italy, including Crispy Pasta with Chick Peas (from Puglia), Nonna's Pot Roast with Onion Sauce (from Naples), and Soup of the Grain Threshing (from Piedmont). As the author says in her introduction, "Whenever possible, I just ask the good Italian cooks I meet how they have prepared their food. Since Italians love to talk about food as much as they like to eat it, I can often get a pretty good idea..."
A Fresh Taste of Italy is two cookbooks in one. First, it is an everyday Italian cookbook, including must-have recipes for basics like homemade pasta, quick tomato sauce, perfect risotto, roast chicken, and traditional antipasti. But Michele also provides innovative recipes for specialties not found in other Italian cookbooks, such as Salmon Carpaccio, Duck Ragu, Risotto with Apples, and the extraordinary Spaghetti with Rubies. In addition to her recipes, Michele includes the names and addresses of her favorite restaurants, where many of these dishes can be found. Information-packed sidebars offer suggestions for choosing ingredients and step-by-step instructions for cooking pasta and risotto, chopping onions without crying, and pitting olives.
Twenty-five years ago, Michele Scicolone went to Italy on her honeymoon and fell in love with all things Italian--the people, the culture, and especially the food and wine. With this exciting collection of 250 recipes ranging from antipasto to desserts, Michele brings to American tables the true flavors of simple Italian cooking. Melon Fritters. Salmon Carpaccio. Spaghetti with Rubies. Sicilian Seafood Couscous. Chicken with Vinegar and Hot Pepper. Capri Lemon Tart. Perfect Polenta. Fresh Tomato Sauce. Spinach Gnocchi. Traditional family favorites, contemporary dishes, and regional classics are easy for midweek family meals yet elegant enough for dinner parties. Names and addresses of her favorite restaurants, food festivals, and markets; information-packed sidebars on everything from choosing ingredients to step-by-step instructions for cooking pasta, risotto, and other classic dishes; and 16 pages of glorious color photographs make this the comprehensive Italian cookbook no cook, Italophile, or traveler should be without.
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