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Fiamma: The Essence of Contemporary Italian Cooking
     

Fiamma: The Essence of Contemporary Italian Cooking

by Joanna Pruess (With), Joseph De Leo (Filmed/Photo by), Michael White
 

A fresh take on classic Italian cuisine

"Michael White lived in Emilia-Romagna, speaks Italian, married an Italian, and definitely cooks Italian. The Fiamma cookbook reminds me that the simplest dishes I eat in Italy are always the best. These recipes capture that tangy simplicity and make me want to cook at home again and again."
—Mario

Overview

A fresh take on classic Italian cuisine

"Michael White lived in Emilia-Romagna, speaks Italian, married an Italian, and definitely cooks Italian. The Fiamma cookbook reminds me that the simplest dishes I eat in Italy are always the best. These recipes capture that tangy simplicity and make me want to cook at home again and again."
—Mario Batali

"Outside of Italy, one of my favorite places for truly authentic Italian eats that can't be beat is, without question, Fiamma at the MGM Grand Las Vegas. Vegas is in a desert, so where does Michael come up with the best octopus ever? I'm not sure, but maybe I will find out in this book."
—Rachael Ray

Editorial Reviews

Publishers Weekly
Fiamma means flame in Italian, White tells us in his foreword-and his is the fire of the convert; of Norwegian descent, he grew up in Wisconsin and didn't taste real Italian cooking until he was 19. After cooking at Spiaggo in Chicago, he studied and cooked in Italy, married an Italian and ended up opening Fiamma and then Vento in Manhattan. Unlike some books drawing on New York restaurant menus, his recipes are perfect for the reasonably well-equipped and competent home cook, even absent a phalanx of prep and washing-up help. Pasta recipes include Gnocchi with Morels and Fava Beans. For main courses, seafood stands out: there's Tuna with a caponata of eggplant, as well as Grilled Swordfish with Artichoke Caponata. Often he and pastry chef Katz offer store-bought alternatives to scratch components, such as commercial vanilla, hazelnut or other gelato to replace the Wildflower Honey Gelato that accompanies Crustless Apple Tart, but the gelato recipes are so simple and so appealing that readers without ice cream makers are likely to buy one immediately. Appealing closeup photos are notably natural, suggesting real food from a kitchen, not a stylist's studio. (Oct.) Copyright 2006 Reed Business Information.
Library Journal
The talented chef of Fiamma, a highly regarded restaurant in New York City (there are now also Fiamma Trattorias in Las Vegas and Scottsdale, AZ), White lived and cooked in Italy for seven years, where his final stint was as head chef of a Michelin two-star restaurant. He likes "the notion of combining old and new, local and imported," and his menu features the best local American ingredients prepared "in an Italian manner." Many of his dishes are reinterpretations of classics, such as grilled swordfish served with an unusual artichoke caponata, or imaginative combinations such as seared sea scallops with crispy artichokes. The delectable dessert recipes come from the restaurant's equally talented pastry chef, Elizabeth Katz, and there are full-color photographs throughout. For most collections. Copyright 2006 Reed Business Information.

Product Details

ISBN-13:
9780764599316
Publisher:
Wiley, John & Sons, Incorporated
Publication date:
10/16/2006
Pages:
288
Product dimensions:
8.40(w) x 10.10(h) x 1.20(d)

Related Subjects

Meet the Author

Michael White is theExecutive Chef of Fiamma Osteria and Vento in New York City as well as Fiamma Trattoria in Las Vegas. Fiamma Osteria was awarded threestars by the New York Times, the New York Post, the New York Daily News, Crain's, and the New York Observer, was rated the best Italian restaurant in New York by Zagat's in 2004, and received a Michelin star in 2005. White was named Esquire's Chef of the Year in 2002. Before he and restaurateur Steve Hanson of B.R. Guest opened Fiamma, White was chef de cuisine at the four-star Spiaggia in Chicago. He trained in Europe for eight years with elite chefs such as Valentino Marcattilli at Ristorante San Domenico in Emilia-Romagna and Roger Vergé at Le Moulin de Mougins in Provence.

Joanna Pruess is an award-winningcookbook author. Her recent books include Soup for Every Body, Supermarket Confidential, Seduced by Bacon: Recipes & Lore about America's Favorite Indulgence, and D'Artagnan's Glorious Game Cookbook. She has also written extensively for the New York Times Magazine, the Washington Post, Food Arts, Saveur, Food & Wine, and the Associated Press syndicate.

Elizabeth Katz received a degree in bakingand pastry arts from The Culinary Institute of America and served on the pastry team at Restaurant Daniel before becoming Executive Pastry Chef of Fiamma and Vento.

Joseph DeLeo's photographs have appeared in magazines such as Bon Appétit, Brides, and Wine Spectator as well as in Recipes from a Very Small Island, The Desperate Housewives Cookbook, Tofu 1-2-3, and other cookbooks.

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