Cucina Simpatica: Robust Trattoria Cooking From Al Forno

Overview

Cucina Simpatica brings to home cooks the luscious, lusty food of Al Forno, the acclaimed restaurant in Providence, Rhode Island. Since opening Al Forno in 1980, owners-chefs Johanne Killeen and George Germon have won a loyal following, rave reviews, and many awards for their superb food.

The recipes reflect their down-to-earth style of hearty yet simple trattoria and Italian home cooking. Included are detailed instructions for making their renowned grilled pizza. While Cucina ...

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Overview

Cucina Simpatica brings to home cooks the luscious, lusty food of Al Forno, the acclaimed restaurant in Providence, Rhode Island. Since opening Al Forno in 1980, owners-chefs Johanne Killeen and George Germon have won a loyal following, rave reviews, and many awards for their superb food.

The recipes reflect their down-to-earth style of hearty yet simple trattoria and Italian home cooking. Included are detailed instructions for making their renowned grilled pizza. While Cucina Simpatica is organized by courses—from starters, soups, salads, bruschetta, crostinis, and polenta to pizzas, pastas, grills, roasts, braises, vegetables, and desserts—the authors urge readers to be flexible and make their own choices. A grilled pizza accompanied by a small salad may suffice for dinner. Pasta can be served in small portions as a first course or in larger amounts as the focus of the meal. A platter of roasted vegetables makes a fine meatless meal.

Cucina Simpatica inspires home cooks to prepare the rustic, robust Italian-style food from one of America's finest restaurants.

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Editorial Reviews

Publishers Weekly - Publisher's Weekly
Italy's version of the French bistro is the trattoria, where fresh ingredients, simply prepared, yield hearty, satisfying stuff. Killeen and Germon, owners/chefs of Lucky's and Al Forno, nationally recognized restaurants in Providence, R.I., here approach trattoria cuisine with respect and imagination, coming up with such delights as their grilled pizza (with red pepper puree and spicy pepper oil in one variation) and an array of baked pasta dishes--e.g., penne with roasted asparagus in a lemon cream sauce. True to their dictum, ``The simpler the ingredients, the better the dish,'' they reveal the uncomplicated secrets of clams al forno and assorted robust salads. The chapter ``Bruschetta, Crostini and Polenta'' features versions of grilled breads brushed with garlic and olive oil, and a cornmeal polenta cooked in cream. Meats are grilled, roasted and/or braised; similarly, vegetables are roasted or grilled. Desserts are mainly crostatas (flaky, free-form fruit tarts) and ice creams. 30,000 first printing; $40,000 ad/promo; author tour. (May)
Library Journal
Killeen and Germon are the husband-and-wife chef/owners of two renowned restaurants in Providence, R.I., one serving Provencal French food, the other featuring Italian specialties. These are the dishes from the hugely popular Al Forno: lots of grilled dishes, including their signature grilled pizzas; roasted vegetables; rich and satisfying desserts. Although there are lengthy headnotes and chapter introductions, the recipes are uncomplicated enough for the home cook. For area and larger libraries.
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Product Details

  • ISBN-13: 9780060161194
  • Publisher: HarperCollins Publishers
  • Publication date: 5/28/1991
  • Edition description: 1st ed
  • Edition number: 1
  • Pages: 224
  • Sales rank: 523,611
  • Product dimensions: 6.75 (w) x 9.75 (h) x 0.81 (d)

Meet the Author

Johanne Killeen and George Germon are the award-winning chefs and owners of Al Forno Restaurant in Providence, Rhode Island. They are also the authors of On Top of Spaghetti . . . Macaroni, Linguine, Penne, and Pasta of Every Kind.

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