LIGURIAN KITCHEN....

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Overview

Born and raised in Torino, Italy, Laura Giannatempo spent most summers growing up at her family's seaside house in Liguria, a narrow strip of beautiful coastal land in the northwest of Italy known as the Italian Riviera. Here she developed a passion for the region's vibrant food--refreshing and piquant, best known for its lavish use of fish as well as fresh herbs and produce. A Ligurian Kitchen is a sophisticated love story between the author and the land whose foods and people she vividly describes. It's a ...
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Overview

Born and raised in Torino, Italy, Laura Giannatempo spent most summers growing up at her family's seaside house in Liguria, a narrow strip of beautiful coastal land in the northwest of Italy known as the Italian Riviera. Here she developed a passion for the region's vibrant food--refreshing and piquant, best known for its lavish use of fish as well as fresh herbs and produce. A Ligurian Kitchen is a sophisticated love story between the author and the land whose foods and people she vividly describes. It's a lively, pulsating account of the intermingling of life and cuisine in the best tradition of the cookbook memoir.
Quintessential regional specialties such as Trofie con Pesto alla Genovese, (Trofie Pasta with Pesto, Green Beans, and Potatoes) and focaccia fill the book's pages, along with original dishes like Maltagliati con Pesto Piccantino (Fresh Maltagliati with Spicy Purple Pesto) and Ciuppin con Crostoni di Paprika (Ligurian Seafood Bisque with Paprika Crostoni). You'll be tantalized by the delights of seafood lasagna and olive oil gelato--but breezy tales of lovable uncles and a lyrical account of making pasta in the midst of a thundering storm tempt just as much.
With 100 delicious recipes and a beautiful selection of color photographs, Giannatempo takes you on a spirited gastronomic journey through "that extraordinary marriage of land and sea that is Ligurian cuisine." The recipes are peppered by zestful portraits of artisanal bread bakers and wine makers, along with evocative reminiscences that are part memoir, part diary and travelogue with a dash of humor.
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Editorial Reviews

Fine Cooking Magazine
A highly engaging, charmingly personal cookbook packed with authentic Ligurian recipes that can be recreated deliciously with American ingredients.
October 2006
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Product Details

  • ISBN-13: 9780781811712
  • Publisher: Hippocrene Books, Inc.
  • Publication date: 10/28/2006
  • Series: Hippocrene Cookbook Library
  • Pages: 234
  • Product dimensions: 8.38 (w) x 9.30 (h) x 0.90 (d)

Meet the Author

Laura Giannatempo is a native of Torino, Italy. A graduate of the Institute of Culinary Education in New York, she has worked as a catering and line cook in the city and was an editor at La Cucina Italiana magazine. She is now an editor at Fine Cooking.
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Customer Reviews

Average Rating 3.5
( 2 )
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Sort by: Showing all of 2 Customer Reviews
  • Anonymous

    Posted February 25, 2007

    A treat fom the Italian Riviera

    I had the pleasure of making a number of the recipes presented so beautifully in this book and they were simply wonderful. These recipes have been tested and the measurements appear accurate so that you're experience should be as deliucious as mine.

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  • Anonymous

    Posted May 21, 2010

    No text was provided for this review.

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