Good and Garlicky, Thick and Hearty, Soul-Satisfying, More-Than-Minestrone Italian Soup Cookbook

Good and Garlicky, Thick and Hearty, Soul-Satisfying, More-Than-Minestrone Italian Soup Cookbook

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Overview

Good and Garlicky, Thick and Hearty, Soul-Satisfying, More-Than-Minestrone Italian Soup Cookbook by Joe Famularo, Julie Paschkis

After a zealous soup quest across the length and breadth of Italy, Joe Famularo presents 150 Italian soups for every occasion and mood. There are soups to start a meal and soups to make a meal. Humble soups, born of necessity during leaner times, and the inventive soups of professional chefs. Seasonal soups, regional soups, family soups. Vegetable soups and pasta soups, fish soups and meat soups, bean soups and rice soups.


But behind the great variety of soups are the qualities found in all true Italian cooking-simplicity, integrity, ingenuity, and the use of only the best ingredients. A fat bunch of spring's first asparagus, lightly cooked and then added to a broth of arborio rice, creates an incomparable Sauteed Asparagus Soup. Glistening fresh fish, angel hair pasta, and two handfuls of peas, is transformed into minestra di pesce con piselli e capelli d'angelo-a dazzling fish soup from Liguria on the Italian Riviera.

Other soups, like the minestrones, reveal yet another side of Italian cuisine-its marvelous regional character. In mountainous Abruzzi, pork is used as a flavor base while fresh fennel and mint make it indescribably lush. Romans, meanwhile, favor a minestrone founded on beef and beef broth, red beans and red wine. The Milanese add rice to theirs, the Genovese pesto and pasta, and the Calabrians give an unexpected flourish to a tomato- and garlic-based minestrone with a shower of slivered yellow peppers.

Delicious, naturally healthy, and with a depth of flavor that satisfies right down to the bones, Italian soups nourish body and soul. And from basic brodo (broth) to meal-in-a-pot minestrone, Joe Famularo serves them up.

Product Details

ISBN-13: 9780761101475
Publisher: Workman Publishing Company, Inc.
Publication date: 01/12/1997
Pages: 304
Product dimensions: 7.96(w) x 7.98(h) x 0.75(d)

About the Author

Joe Famularo is a widely traveled food writer whose articles have appeared in Bon Appetit, Gourmet, and The New York Times Magazine. His books include Celebrations, winner of a James Beard Award, and The Joy of Grilling, which won an IACP/Seagrams Award. He lives in Pawling, New York and Key West, Florida.

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