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Modern Italian Cooking
     

Modern Italian Cooking

by Biba Caggiano, Melanie Parks (Illustrator), Melanie Parks (Illustrator)
 

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Biba Caggiano is an award-winning cookbook writer, chef, and proprietor of the successful restaurant that bears her name. Now, she shares her secrets.

Follow Caggiano's simple, step-by-step instructions and begin a meal with Crostini of Spicy Eggplant, Radicchio and Pancetta Salad, or a zesty Zucchini Soup. Go on to enticing entrées -- a Risotto with Lobster,

Overview

Biba Caggiano is an award-winning cookbook writer, chef, and proprietor of the successful restaurant that bears her name. Now, she shares her secrets.

Follow Caggiano's simple, step-by-step instructions and begin a meal with Crostini of Spicy Eggplant, Radicchio and Pancetta Salad, or a zesty Zucchini Soup. Go on to enticing entrées -- a Risotto with Lobster, Squash and Cheese Gnocchi, or Veal with Prosciutto and Sage -- and dreamy desserts -- Peach Mousse, Espresso Granita, Apple Fritters with Raspberry Sauce.

A dazzling array of calzones, pizzas, pastas, and soups, plus a section on great, fast pasta dishes that can be prepared in twenty minutes or less reflect the very best of contemporary Italian cuisine.

Editorial Reviews

Publishers Weekly - Publisher's Weekly
Caggiano (Northern Italian Cooking, a northern California restaurateur, offers an appealing array of some 200 recipes. Rigatoni with mushrooms, prosciutto and cream, and chicken with herbs are typical of the delightfully fresh dishes that can be prepared with a minimum of fuss. Experienced cooks will enjoy more challenging fare like pasta roll stuffed with spinach and cheese, which calls for homemade pasta to be rolled out by hand. Many will be pleased by the variety of regional recipes represented, from alpine pasta and chick-pea soup or apple strudel with raisins, pine nuts and jam to Neapolitan fusilli with meat sauce or calzone stuffed with cheese. Caggiano confidently nudges at the cuisine's boundaries, presenting cucumber and pink grapefruit salad as a logical variation of classic Sicilian oranges and fennel, and cold roast beef with capers and anchoviesthe Italian version of a quintessentially English dish. The division of the recipes into spring/summer and fall/winter sections is only a minor nuisance. Illustrations not seen by PW. (March 31)

Product Details

ISBN-13:
9780671754457
Publisher:
Simon & Schuster
Publication date:
01/15/1992
Pages:
321
Product dimensions:
7.44(w) x 9.23(h) x 0.90(d)

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