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Books : The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food |
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Books : The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food |
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Dewey Decimal Number: 641.59454 EAN: 9780688089634 ISBN: 0688089631 Label: William Morrow Cookbooks Manufacturer: William Morrow Cookbooks Number Of Items: 1 Number Of Pages: 530 Publication Date: September 21, 1992 Publisher: William Morrow Cookbooks Release Date: September 21, 1992 Sales Rank: 33982 Studio: William Morrow Cookbooks Editorial Review: A cuisine at once voluptuous and refined, the dishes of Emilia-Romagna's kitchen are literally irresistible. just listen to the names'Little' Spring Soup from the 17th Century, His Eminence's Baked Penne, Modena Crumbling Cake. Then imagine sitting down to a dish of Hot Caramelized Pears with Prosciutto, a Risotto of Red Wine with Fresh Rosemary or a Pie of Polenta and Country RagĂ The first American book to present the food of this singular northern region, The Splendid Table is an Italian cookbook for the nineties. It will take you from Parma, Bologna, Modena, Ravenna, and Ferrara to tiny villages in the foothills of the Apennines, from Renaissance banquet halls to the simplest of farmhouses, offering history, folklore, and substantive cooking tips along the way. Among the things you will find are: Related Items:
Average Rating:
 Rating: - A treasure chest of recipesAlthough the recipes take time and concentration the effort is rewarded with supurb eating. Entertaining with this cookbook is enjoyable not only for the guests but also the cook. This has a permanent spot in the cookbook library. It is interesting to see how many of my friends also keep The Splendid Table in the front of their libraries. {Often stained with sauce}. Rating: - One of the Best Italian Cookbooks Ever!Before there was a food show available every minute of the day on TV, passionate American cooks learned how to cook at their local cooking school. For many years, before her popular NPR radio show (also called The Splendid Table) went on the air, Lynne Rosetto Kasper was one of the most beloved teachers on the circuit. I saw her teach many times, and I still use her tips and recipes. (For example, soak raw onion slices in a little vinegar or water to remove their sharpness in salads.) This book was published in 1992, so it didn't benefit from online bookstore sales, and the fact that few people have reviewed it shows how it got lost in the shuffle. If you are a fan of Giada and Mario, make room in your bookshelf for Lynne, who really raised the bar for Italian cooking in this country. These are not fast-and-easy recipes, only incredible dishes with depth of flavor that you rarely see anymore in cookbooks. I have fond memories of the Jam Tart, the vinaigrette with sauteed shallots and garlic, and the long-simmered ragu. It is one of the very few books that has won both IACP and James Beard awards for Cookbook of the Year (akin to winning the Oscar and the Golden Globe for Best Picture). Three words: Buy This Book. Rating: - Try the Tortellini RecipeThis book is the real deal! Truly authentic. Just like my Nonis cooking. Try the tortellini recpie and cookem in Chicken broth, en brodo! You will die and go to food heaven! Rating: - One of THE best cookbooksI'm surpised no one has reviewed this book yet. A winner of prestigous book awards, I say without question that this is my favorite cookbook. (Julia Child's The Way to Cook comes in a close second)..I was working in a high-end Italian restaurant in San Franciso that also sold fresh food, Italian wines, and great cookbooks. The author was there to prepare dishes from this book, so I got to meet her, taste her food, and got a signed copy. Not only was she nice, she really knows how to cook. The food is from Reggio-Emilia, in the center of Italy, and the true home of Prosciutto, Bologna, Pamigiano Reggiano, Balsamic vinegar (the REAL balsamic vinegar) among other fantastic food. The recipes are comprehensive, very well written, and authentic. She gives background and hints, and the book is very educational and interesting just to read. She even tells you step by step how to make real pasta, and find ingredients. I've made many recipes and they are all so good. This is a book where I would make something for a dinner party without testing it beforehand; that is how much I trust it. Worth every penny!
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