The Seasons of the Italian Kitchen

The Seasons of the Italian Kitchen

by Diane Darrow, Tom Maresca
     
 

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Italian cooking draws its inspiration from the roll call of seasonal ingredients that pass through its kitchens, and in this splendid volume Diane Darrow and Tom Maresca share the simple secrets of making the most of the best fresh, top-of-the-season foods from farm and woodland, lake and sea.

The Seasons of the Italian Kitchen presents two hundred recipes

Overview

Italian cooking draws its inspiration from the roll call of seasonal ingredients that pass through its kitchens, and in this splendid volume Diane Darrow and Tom Maresca share the simple secrets of making the most of the best fresh, top-of-the-season foods from farm and woodland, lake and sea.

The Seasons of the Italian Kitchen presents two hundred recipes according to the four seasons and the traditional courses of the Italian meal: antipasto, primo, secondo, contorno, dolce. All are wed (as they always are in Italy) to the wines that best match them, and the recipes have been tested and adapted to seasonal ingredients readily available in the United States. Richly stocked with delightful anecdotes and culinary lore gathered from the authors’ long love affair with Italy, they invite both amateur and expert to experience the Italian genius for making the most of the moment.

To make 1 pound of fresh pasta, as called for in most of the recipes in this book:

2 cups all-purpose flour

3 eggs

º teaspoon salt (or to taste)

1teaspoon olive (omit if you’re a purist)

1tablespoon or more water (depending on the dryness of your flour, the size of your eggs, and the humidity of the day)

In a large bowl, combine all of the ingredients and knead by hand 10 minutes, however long your machine’s instructions say, until you’ve achieved a fine, smooth, unsticky dough. Set aside, covered—we just bury ours in the flour bin—for 1/2 hour to relax the gluten and make the dough easier to roll. Then roll it out to the desired thinness and cut and shape it according to your needs and equipment.

Editorial Reviews

Library Journal
Darrow, a food writer, and Maresca, a wine authority, are also the authors of La Tavola Italiana (LJ 2/15/88), a regional Italian cookbook with an emphasis on wine. Here they offer more of their favorite recipes, this time organized seasonally, each with a wine suggestion. Lengthy headnotes and boxes include culinary history, preparation, notes, and information on ingredients and Italian specialties such as gnocchi and granitas. Many of the recipes are exquisitely simple, while others are more involved and time-consuming. Italian cookbooks abound, and some of these dishes will be familiar, but the authors' text is well written and informed, and there are some unusual regional specialties here, too. For most collections.
Barbara Jacobs
This culinary collection, arranged by season, offers much more than 200 recipes. With wit, humor, and enthusiasm, each dish is prefaced with a note about ingredients, comments on its name, and/or asides about just-in-time preparation. Plus, each includes specific recommendations for wines. The essays interspersed among the recipes provide inspiration for the mind as well as for the kitchen: a three-page discourse on tomatoes, for example.

Product Details

ISBN-13:
9780802193414
Publisher:
Grove/Atlantic, Inc.
Publication date:
08/27/2012
Sold by:
Barnes & Noble
Format:
NOOK Book
Pages:
480
File size:
891 KB

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