La Tavola Italiana: A Regional Guide to the Classic Cuisines of Italy with over 235 Recipes and Recommendations for the Traditional Wines to Go with Them

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Editorial Reviews

Publishers Weekly - Publisher's Weekly
Lucid directions and brief, pointed wine suggestions accompany an enticing assortment of Italian homestyle recipes. The fare is organized by broad geographic regions. The ``bold and forthright'' Northern dishes include tortellini with Bolognese meat sauce, lamb with fresh horseradish, duck braised in Barolo, broiled tuna steaks with fennel and sage-scented tea bread. Garlic bread with tomatoes, linguine with clam sauce, veal scallops with prosciutto, chicken liver and anchovies, potato gnocchi with tomato sauce and hazelnut macaroons are items on the Central Italian menu. The flavors of the South, which the husband-and-wife authors (he wrote Mastering Wine and she is a food and travel writer) call ``light, bright, and vivid,'' appear in rigatoni with ricotta and sausage, eggplant baked with mozzarella, veal marsala and zabaglione. Illustrations not seen by PW. (February 23)
Library Journal
Wine writer Maresca ( Mastering Wine ) and food writer Darrow have pooled their talents to write a regional cookbook with a strong emphasis on wine. Believing that Italian wines remain an unknown quantity to many Americans, and that the choice of the appropriate wine often can ``make'' a dish, they accompany each of 200 recipes from the north, the center, and the south of Italy with a wine recommendation. The recipes are authentic, the text is an enjoyable travelogue that makes one want to visit the source of such food, and the wine suggestions are informative. JS
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Product Details

  • ISBN-13: 9780688066291
  • Publisher: HarperCollins Publishers
  • Publication date: 2/28/1988
  • Edition description: 1st ed
  • Pages: 352

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