Remembering Recipes

Remembering Recipes

5.0 1
by Irene Palescandolo
     
 
My recollections of the first time I entered the spacious, bustling kitchen of Villa Joe's restaurant brings me back a long stretch of years. I was twenty years old when I stepped into the dynamic heart of the restaurant. I was simply dazzled by the abundance of food, cooked and uncooked, in escalating stages of preparation, all being assembled, concocted, confected

Overview

My recollections of the first time I entered the spacious, bustling kitchen of Villa Joe's restaurant brings me back a long stretch of years. I was twenty years old when I stepped into the dynamic heart of the restaurant. I was simply dazzled by the abundance of food, cooked and uncooked, in escalating stages of preparation, all being assembled, concocted, confected into forms creatively visual and delectable. As a promising fashion designer I was enthralled by the scene so artistic in my eyes. I saw a palette of colors, the modeling of textures and contours as if designed and draped at a couturier's studio. I had a sixth sense I would like to be a part of this activity.

My husband Frank's mother was busy at the antipasto table sorting salad greens, chicory and arugula. Frank introduced me to her. I said, "Hello, may I help you?"

You may find yourself matching recipes with the lighthearted fables in my husband's memoir, A Remembrance of a Restaurant; A Decameron of Dining, or his other works, Under Blue Skies of Naples, Chez Dogs, and Naples of Salvatore DiGiacomo, which might grant a realized recipe added piquancy. For your convenience I have charted correspondences on the last page.

Product Details

ISBN-13:
9780595309528
Publisher:
iUniverse, Incorporated
Publication date:
03/01/2004
Pages:
136
Product dimensions:
5.98(w) x 9.02(h) x 0.32(d)

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Remembering Recipes 5 out of 5 based on 0 ratings. 1 reviews.
Guest More than 1 year ago
This is a charming,vogueish account of theconversion of a young lady from couturiere to managing a famous restaurant owned by husband's family, The aromas of the kichen began to mingle with Chanel # Five perfume.She recognized the grandi piatti, or triumphsal platter, as showpieces as at a showing. Instead of waxy recipes she relays practical and people friendly recipes that sustained menus for seventy years.I understand that this book is part of a trilogy whose companion volumes are Remembrance of a Restaurant,and Chez Dogs.I'll bet Irene's apron was rather stylish!