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Maccioni Family Cookbook: Recipes and Memories from an Italian American Kitchen

Overview

Food has defined Egi Maccioni's life, from her earliest days watching her grandmother in their Tuscan kitchen to her adult years creating dishes for the Maccioni family restaurants, including New York's famed Le Cirque and Osteria del Circo. Maccioni now shares her culinary memories and treasured family recipes in a book that adds a wonderful chapter to the American immigrant experience—and to great Italian-American cooking. More than 90 of Maccioni's recipes, all perfect for the home cook, bring her story to ...
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Overview

Food has defined Egi Maccioni's life, from her earliest days watching her grandmother in their Tuscan kitchen to her adult years creating dishes for the Maccioni family restaurants, including New York's famed Le Cirque and Osteria del Circo. Maccioni now shares her culinary memories and treasured family recipes in a book that adds a wonderful chapter to the American immigrant experience—and to great Italian-American cooking. More than 90 of Maccioni's recipes, all perfect for the home cook, bring her story to flavorful life.The author opens The Maccioni Family Cookbook with memories of her family's kitchen in Tuscany and shares her favorite foods from that time, including traditional minestrone and ricotta cake. Next come the recipes from her first kitchen, after she married Sirio Maccioni, and the dishes she made for her growing family, such as stuffed zucchini and succulent roast veal. Finally, Maccioni offers a selection of the unforgettable recipes, from rich tri-color risotto to a hearty Tuscan soup, that she created for her family's restaurants—the world-renowned Le Cirque and Osteria del Circo.

Author Bio: Egi Maccioni has contributed signature recipes to Le Cirque since it opened in 1974. She is consulting chef there and at Osteria del Circo. Born in the town of Montecatini in Tuscany, Maccioni learned to cook from her grandmother, first helping to roll out pasta as a child. Peter Kaminsky is an author who writes about food and fly-fishing. He contributes to the New York Times, New York Magazine, and Food and Wine. His most recent books are The Elements of Taste and The Moon Pulled Up an Acre of Bass. Elizabeth Zeschin is an accomplished photographer based in New York and London. She was the sole photographer for the Martha Stewart Garden Book, and her work has also appeared in the New York Times Magazine, Vogue, Town & Country, Condé Nast Traveler, and Elle Decor.

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Product Details

  • ISBN-13: 9781584792888
  • Publisher: Abrams, Harry N., Inc.
  • Publication date: 10/28/2003
  • Pages: 176
  • Product dimensions: 9.38 (w) x 9.50 (h) x 0.88 (d)

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  • Anonymous

    Posted January 16, 2006

    Recipes from a top professional that you really can make easily at home

    I totally enjoy this cookbook and use it often. So many of the recipes are so simple and easy you think to yourself 'how can this be of any real difference?' and then you try it and it is wonderful! You can't believe that it could have been so simple and be so good. Take her 'Little White Onions Sauteed with Balsamic Vinegar' for example. What could be easier than this recipe? How could it be so easy and still be different and delicious? Well, this recipe alone added to your Thanksgiving or everyday meals is worth the price of the book! I give this book as a gift to everyone I REALLY like. Friends from Colorado to Maine have copies and love and use these recipes. They email me when they've tried a new one to tell me how much they liked it and thank me yet again for the book. It is almost like a club at this point. You won't be sorry you bought this book, you'll only wonder why you didn't buy it sooner.

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