Romagnolis' Italian Fish Cookery: A Large Embrace and A Light Touch

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Overview

Here are more than 200 irresistible fish recipes - as antipasti, salads, soups; with pasta, couscous, rice, polenta; in aspics, mousses, souffles, quiches, pizzas, butters, batters, marinades, sauces; and simply prepared whole, grilled, or filleted - all in the Italian style of fine eating. "Italians love fish and know how to prepare it in hundreds of tasty ways," say Margaret and Franco Romagnoli, a respected husband-and-wife culinary team who have delved into this long tradition of good eating to bring a wealth of Italian recipes to American tables. They hope that learning to cook fish in the Mediterranean fashion - with olive oil and wine as two flavorful main ingredients - will open up new paths of enjoyment so that
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Overview

Here are more than 200 irresistible fish recipes - as antipasti, salads, soups; with pasta, couscous, rice, polenta; in aspics, mousses, souffles, quiches, pizzas, butters, batters, marinades, sauces; and simply prepared whole, grilled, or filleted - all in the Italian style of fine eating. "Italians love fish and know how to prepare it in hundreds of tasty ways," say Margaret and Franco Romagnoli, a respected husband-and-wife culinary team who have delved into this long tradition of good eating to bring a wealth of Italian recipes to American tables. They hope that learning to cook fish in the Mediterranean fashion - with olive oil and wine as two flavorful main ingredients - will open up new paths of enjoyment so that Americans will prepare fish as Italians do, "with a large embrace and a light touch." Most of the recipes are quick and easy to make, although some are more festive presentations. They give advice on how to shop for, clean, cook, and store all manner of fish and shellfish. They describe where the world supply of fish comes from and how fish farming is expanding this valuable resource. They show that fish is one of the safest protein foods available and present good evidence that it is, indeed, a "health food" for the future. The Romagnolis say, "This book is part nostalgia, a remembrance of things past. It also represents a renewed admiration for Italian cooks' handling of fish, whether a fillet of sole smothered with caper sauce, or a zuppa di pesce - a soup, a fish ragout, rich enough to serve as the principal dish of a meal."

Editorial Reviews

Publishers Weekly
Fish is a staple in many cuisines, Italian not the least. Here the Romagnolis ( The Romagnolis' Table ) thoughtfully research and adapt myriad Italian fish recipes for the American table. As the authors remind their readers, fish is one of the healthiest things to eat; but, they maintain, most Americans are ignorant of fish cooking techniques beyond frying and broiling. The Romagnolis knowledgeably discuss the types of fish used in Italian dishes, how to shop for and prepare them and what utensils to have on hand. They pass on advice about how to judge when fish is properly cooked and how to avoid overcooking. In these recipes, fish can take center stage, as with swordfish in spicy sauce with polenta, or be paired with pasta or couscous. Fish shows up in razor clam antipasto and in Sicilian fish soup. Cooking techniques include baking, poaching and grilling, as well as frying and boiling. The authors also offer recipes for enhancements, such as mayonnaise and sauces. The recipes are clear and well-written, but not for novices; readers with some cooking experience will fare best. Likewise, anyone not willing to soak salt cod for 12 hours, make her own fish stock, or clean fish, when necessary, had better stick to fish and chips. (May)
Library Journal
The popular hosts of one of the earlier TV cooking series and authors of The Romagnolis' Table (LJ 4/1/75), among other cookbooks, now turn to Italy's justly famous seafood cuisine. Some 20 fish and shellfish recipes are organized by course; main courses are arranged alphabetically by fish, with brief introductions to the various types. There are many well-loved traditional dishes here, but others merely seem dated (e.g., Shrimp Cocktail, with lots of mayonnaise and white sauce). And in the entre section, several types of seafood (e.g., flounder, grouper, lobster) merit only one recipe each. Evan Kleiman's Cucina del Mare (LJ 5/15/93) has already covered some of this ground. Nevertheless, the Romagnolis' name ensures demand.
More Reviews (1) Fewer Reviews
Barbara Jacobs
Despite the seafood contamination scare of a year or so ago, fisheries claim that Americans are consuming more of this protein food than ever before. Yet preparation and cookery still seem to be a puzzlement. The Romagnolis come to the rescue with their fifth Italian culinary collection. Most of the more than 200 recipes emphasize simplicity; except for the occasional aspic and pastry wrappings, the fish chosen is gently pan-cooked, broiled, grilled, baked, or poached, then garnished with a sauce, pasta, broth, or greens.

Product Details

  • ISBN-13: 9780805025262
  • Publisher: Holt, Henry & Company, Inc.
  • Publication date: 3/1/1994
  • Edition description: 1st ed
  • Pages: 334

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