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Books : Rustico: Regional Italian Country Cooking |
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Books : Rustico: Regional Italian Country Cooking |
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by: Micol Negrin
Dewey Decimal Number: 641.5945 EAN: 9780609609446 ISBN: 0609609440 Label: Clarkson Potter Manufacturer: Clarkson Potter Number Of Items: 1 Number Of Pages: 416 Publication Date: October 08, 2002 Publisher: Clarkson Potter Release Date: October 08, 2002 Sales Rank: 371491 Studio: Clarkson Potter Editorial Review: Related Items:
Average Rating:
 Rating: - Good introduction to Italian Regional Food. Great Read.`Rustico' by Italian food journalist Micol Negrin is a better than average book of regional Italian recipes in a world filled with good books on regional Italian recipes. The book's subtitle specifies that the book concentrates on `Country' cooking. And, although the book is very nicely done by region, it has no pretensions to being a scholarly work such as Waverley Root's `The Foods of Italy' or even a journalistic coverage of the subject as in Claudia Roden's very worthy `The Food of Italy'. In fact, the absence of pretension adds to the pleasant satisfaction one gets in reading the book, as it is not without merit as an introduction to the culinary world of Italy. In my mind, the book is immediately superior to Susan Herrmann Loomis' very good book `Italian Farmhouse Cookbook' in that it does deal with recipes by region with an introduction that explains the geographical, historical, and climactic reasons for the prevailing cuisine in each region. Rome (Latium), for example, is all about sheep (as the city was founded by a tribe of nomadic sheepherders) and pigs (since from the time of the Roman Empire, the city of Rome was the center of hog butchering for the region. Similarly, Genoa and its region, Liguria, is shown to have a cuisine which is very similar to southern Italy due to the role of Genoa as a major medieval port and source of imported foods. In addition to recipes and culinary history, the book gives an excellent overview of the wines and cheeses of each region. The coverage of cheeses is especially interesting to someone who knows a lot more about cheeses and the differences between cows and sheep than he does about grapes. The book makes clear, for example, why a cheese like Fontina is a distinctive product of the alpine region of Val d'Aosta, tucked in the seam between France and German speaking Switzerland. Good Italian Fontina is a great cross between the semihard Swiss Gruyeres and Emmentalers and the soft French bries. The book also gives some sidebar coverage to the types of breads native to the regions. These comments are a bit frustrating, as it seems it would have been almost as easy to give us the recipe for Grissini (Piedmontese breadsticks) as to tell us the historical origin of these little lovelies. But, bread is a very big subject and Carol Field's superb `The Italian Baker' has five pages devoted to Grissini recipes. All of Negrin's other virtues would still leave us with a rather thin book if she had chosen to give us recipes for the well-known specialities of each region. Another book with spaghetti Carbonara, artichokes ala Judica, saltimbocca, and potato gnocchi in the chapter on Latium would have been very dull indeed, as these four recipes show up in every book I have seen on the cooking of Rome, and there are many of these books already available. Some well-known regional classics are here, such as Campania's (Naples) Pizza Margherita and Venice's Risi e Bisi (rice and peas), but many of the dishes are not only unfamiliar, but break some rules I learned at Mario Batali's knee, such as the fact that cooks in Campania, Sicily, and Sardinia have no qualms about combining fish and cheese, although the excellent recipe to which this observation is a headnote combines a very mild cheese, Mozzarella, with a very strong tasting fish, salted anchovies. In any case, this recipe is a great variation on the quick Spaghetti Puttanesca style of dish. The selection of dishes in the book as a whole is a very nice mix of pasta, breads, soups, braises, salads, roasts and frys. As the book is organized by geography rather than by course or type of dish, a supplementary table of contents organizing all dishes by type of dish would have been a very nice addition. This is not a book from which you will want to learn how to make bread or pasta. For those, I suggest you go to Carol Field and Marcella Hazan respectively, but the bread and pizza recipes in this book are pretty good. It's just that if things don't work out, you have no guidance on how to correct your mistakes. The recipes end with an excellent little chapter on basic Italian recipes for broths, sauces and doughs. The veggies in the chicken broth are cooked a bit too long for my taste. I am pretty sure you have sucked all the goodness out of your carrots, celery, and onions in three hours, so why go stew them for six. The book ends with a very nice list of American sources, most of which are located in New York City. The introduction to each region includes the addresses of restaurants, shops, and culinary schools in that region. If you are a foodie and are planning a trip to Italy, this information can be invaluable. Even if you simply want to access these establishments over the phone and can trust your Italian, this is useful, as telephone numbers for each establishment are given. No web sites, unfortunately. I notice that almost all acknowledgments are to Italian sources. This inspires a lot of confidence in me, as does the facing bibliography which lists many Italian language sources plus many English language sources, all of which I recognize as important culinary authorities such as Clifford Wright, Alan Davidson, Fred Plotkin, and my favorite Claudia Roden. My knowledge of Italian is not up to the task of knowing whether this is correct, but I am puzzled by the fact that every other writer I know refers to the modern region around Rome as Lazio, while Ms. Negrin uses Latium, which sounds very archaic. I strongly recommend this as a first book on Italian regional cuisine, to be read before taking on Roden's or Root's classic works. Rating: - Rustic Transportation ... transcendentOkay, my title may be a LITTLE over the top, but I'm not even a foodie and I can hardly wait to sink my teeth into this tome. Yet another of the five cookbooks I bought as Christmas presents, this one looks to be the winner. It's a trip through Italy by each region's food. The color photography is stunning. But I feel as if I can LEARN all manner of fascinating details reading this book (thank goodness I bought it for my husband so I don't have to give it away). And, most thoughtfully, after making us salivate to sample each region's fare, the author gives us lists of "Favorite Restaurants, Shops and Places" for each locale. Italy's travel industry should be sponsoring Micol Negrin. What a find! Rating: - Rustic Transportation ... transcendentOkay, my title may be a LITTLE over the top, but I'm not even a foodie and I can hardly wait to sink my teeth into this tome. Yet another of the five cookbooks I bought as Christmas presents, this one looks to be the winner. It's a trip through Italy by each region's food. The color photography is stunning. But I feel as if I can LEARN all manner of fascinating details reading this book (thank goodness I bought it for my husband so I don't have to give it away). And, most thoughtfully, after making us salivate to sample each region's fare, the author gives us lists of "Favorite Restaurants, Shops and Places" for each locale. Italy's travel industry should be sponsoring Micol Negrin. What a find! Rating: - AwesomeThis book is so awesome: much more than just for cooking. The little sidebar stories-true gems and written by someone who knows what they are talking about. I found the accompanying website, ... very useful-showcasing not only recipes but also travel advisory, shopping tips, regional customs etc
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