From the Antipasto to the Zabaglione - The Story of Italian Restaurants in America [NOOK Book]

Overview

From the Antipasto to the Zabaglione tells the story of Italian restaurants in America. There is certainly more to Italian food in this country than what is found in its Italian-themed restaurants. But, it is an appealing tale in its own right, and one that has not yet been fully told. This fairly concise tome follows the food of the Italian immigrants from port cities, Bohemian enclaves and the early cheap, table d’hôte eateries through the appearance of spaghetti and meatballs and the development of a ...
See more details below
From the Antipasto to the Zabaglione - The Story of Italian Restaurants in America

Available on NOOK devices and apps  
  • NOOK Devices
  • Samsung Galaxy Tab 4 NOOK
  • NOOK HD/HD+ Tablet
  • NOOK
  • NOOK Color
  • NOOK Tablet
  • Tablet/Phone
  • NOOK for Windows 8 Tablet
  • NOOK for iOS
  • NOOK for Android
  • NOOK Kids for iPad
  • PC/Mac
  • NOOK for Windows 8
  • NOOK for PC
  • NOOK for Mac

Want a NOOK? Explore Now

NOOK Book (eBook)
$2.99
BN.com price

Overview

From the Antipasto to the Zabaglione tells the story of Italian restaurants in America. There is certainly more to Italian food in this country than what is found in its Italian-themed restaurants. But, it is an appealing tale in its own right, and one that has not yet been fully told. This fairly concise tome follows the food of the Italian immigrants from port cities, Bohemian enclaves and the early cheap, table d’hôte eateries through the appearance of spaghetti and meatballs and the development of a recognizable Italian-American cooking, with which America fell in love, to the introduction of fine-dining then alta cucina, sleek trattorias, regionally inspired spots and beyond. It is an enjoyable saga.

Italian restaurants have been more influential on the dining habits of Americans than most realize. Italian restaurants have introduced foods and dishes, and codified Italian preparations for diners and home cooks. The osso buco, veal Parmesan, saltimbocca, Caesar salad, tiramisu and dozens of others you might have prepared at home are not the result of any Italian home-cooking tradition but are dishes that first appeared in restaurants and made the transition to the home kitchen. The restaurants at the cutting-edge – the focus a fair portion of this story – have introduced dishes and products that are imitated and translated by the other establishments. It might take a decade for their creations that have struck a chord with the public to filter all the way down, maybe less in this hyper-connected world, but the famed, truly innovative restaurants usually have an influence well beyond the customers they have served. The direction of Italian food in this country has been set largely by these places.

Mamma Leone, Gennaro Lombardi, Romeo Saltalamacchia, Mauro Vincenti, Piero Selvaggio, Tony Many, Pino Luongo, Lidia Bastianich and Mario Batali are just a few of the featured players, a list which also includes some distinctly non-Italian names like Wolfgang Puck and Michael White. The widely researched, if succinct, From the Antipasto to the Zabaglione tells the tale of this enjoyable subject in properly engaging fashion.

This second edition has been expanded to include a dozen recipes for famous dishes served during the course of Italian dining in this country. These recipes are illustrative and also easy enough for most home cooks.
Read More Show Less

Editorial Reviews

Ted Powers
This short, snappy and widely researched book tells the wonderful story of Italian eateries in America. Good read!
Read More Show Less

Product Details

  • BN ID: 2940013111615
  • Publisher: Tempus Fugit Press
  • Publication date: 8/15/2011
  • Sold by: Barnes & Noble
  • Format: eBook
  • File size: 202 KB

Meet the Author

Though his family roots are in Chicago, Mike Riccetti, through a coincidence of fate, was born in the North Beach neighborhood of San Francisco and afterwards lived near the base of the George Washington Bridge and belonged to the same parish in Bergen County, New Jersey as the mother of Frank Sinatra. A graduate of both The University of Texas at Austin and Cornell University, he is an experienced food and drink writer and editor for the Zagat Survey. A frequent traveler to Italy in recent years, Riccetti lives and works in Houston, where a few good Italian restaurants can actually be found.
Read More Show Less

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star

(0)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously

    If you find inappropriate content, please report it to Barnes & Noble
    Why is this product inappropriate?
    Comments (optional)