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More copies of this ISBN:The Italian Country Table: Home Cooking from Italy's Farmhouse Kitchensby Lynne Rossetto Kasper
Synopses & ReviewsPublisher Comments:If you dream of Italy — and who does not? — be prepared to fall in love with this extraordinary cookbook. Written by Lynne Rossetto Kasper, author of The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food (winner of both the James Beard and Julia Child/IACP Cookbook-of-the-Year Awards), it is every bit the equal of its celebrated predecessor. Read its exuberant pages, eat its lusty dishes, and you enter a landscape vibrant with rural life. You are one with the terrain. In some sense, you are home. That, of course, is the miracle of Italy — no matter where we come from, we want to be a part of it. And the miracle of The Italian Country Table is its ability to take us there. And what a journey! You will never be as impatient to get into your kitchen as when you are planning a meal from this book. Two hundred recipes, personally collected from home cooks throughout the length and breadth of Italy, will keep calling you back. Who could resist the "Gatto" di Patate, a mashed-potato "lasagne" from the Neapolitan countryside? Or a Tuscan Mountain Supper of warm beans tossed with an herbed tomato sauce and eaten with tart greens? Or Pasta of the Grape Harvest, a Sicilian dish of grapes, red wine, orange zest, spices, pistachios and linguine? Or Chocolate Polenta Pudding Cake? Kasper, host of Public Radio's The Splendid Table, is a master teacher who thinks about cooking in a way that is radically distinctive. Her chapter on tomatoes and tomato sauces, a treasure by itself, will change the way you think about them — and cook them — forever. Her guide to buying and saucing pasta contains more useful facts than many books that devote themselves to pasta exclusively. Kasper, the grandchild of Italian immigrants, describes herself as someone with a love of lingering "in places where life changes slowly." This personal book abounds with stories of artisans, farmers and family. It is a portrait of Italian country life. Where you read The Italian Country Table, cook from it or use it to plan a trip (there is an appendix that lists guest farms, country hotels, restaurants and museums), you have only to turn its pages to be transported to a rustic Italy that few of us know, but all of us long for. * 16 pages of finished dishes in full color * 50 black-and-white photographs of country life Review:Mario Bataliauthor of Simple Italian Food and chef-owner of Po and Babbo, New York CityLynne Rossetto Kasper brings Italian food folklore to a new level of clarity in her flavor-driven intellectual pursuit of truth, history, love and tradition in Italian kitchens. I love this book because I love to cook with my hands and my nose, but mostly because I love to learn. Review:Alice WatersChez Panisse, Berkeley, CaliforniaLynne Rossetto Kasper's love of rustic, inexpensive Italian food, combined with her attention to details and aesthetics, make her writing and recipes irresistible. But, I think it is her insistence on purity and traditions that make her one of the most important food writers I know. Review:Mario Batali author of Simple Italian Food and chef-owner of Po and Babbo, New York City Lynne Rossetto Kasper brings Italian food folklore to a new level of clarity in her flavor-driven intellectual pursuit of truth, history, love and tradition in Italian kitchens. I love this book because I love to cook with my hands and my nose, but mostly because I love to learn. Review:Mark Bittmanauthor of How to Cook Everything and the New York Times's "The Minimalist"I found more great ideas in the first ten minutes I spent with The Italian Country Table than in all the other cookbooks I've looked at all year. Review:Nancy Harmon Jenkinsauthor of Flavors of Puglia and Flavors of TuscanyThis is deeply rural Italy, unknown to most Americans, but for those like Lynne who have explored it, a truer and more genuine Italy than the country presented in tourist guides and brochures. Review:Harold McGee author of On Food and Cooking With in-depth explanations of basic techniques and ingredients, this book will inspire fans of Italian food to explore the delicious possibilities that lie just off the familiar path. Review:Jane and Michael Sternauthors of Eat Your Way Across the U.S.A. and Gourmet magazine's "Two for the Road"What pure joy it is to read Lynne's ode to tomatoes that burst with flavor, and her rhapsody about the "breads of ingenuity" takes the reader deep into a culture that is wise as well as delicious. Review:Paul a Wolfertauthor of Mediterranean Grains and GreensLynne Kasper's The Splendid Table was so good, it was destined to be a hard act to follow. Well, Lynne has written a fantastic second book — enthusiastic narrative, great food and uncomplicated recipes. Review:Carol Fieldauthor of In Nonna's Kitchen, Celebrating Italy and The Italian BakerI challenge anyone who picks up The Italian Country Table to resist Lynne Rossetto Kasper's lively voice, lusty appreciation and irresistible enthusiasm for all things Italian. Review:Sally Schneiderauthor of FoodandWine magazine's "Well-Being," columnIn this marvelous new book, Lynne Rossetto Kasper brings home what I miss most about Italy: a way of life that deeply nurtures connection with family, friends, the seasons, the land itself, through food and cooking. Her recipes are inspired in their simplicity and inventiveness, and are instinctively healthful, utterly delicious. Review:Fred Plotkinauthor of Italy for the Gourmet Traveler and Recipes from ParadiseWhen Lynne Rossetto Kasper writes a recipe, you can take it to the bank — and to your heart. Here is cooking at its most assured and most gratifying. The reader will delight in discovering an Italy less traveled and very worth knowing. Synopsis:This eagerly awaited new book by "the culinary diva of public radio" (Minnesota Public Radio) is filled with recipes from Emilia-Romagna, the heartland of Northern Italian cuisine. More 200 authentic recipes from Italy's farmhouse kitchens run the gamut, from appetizers to main dishes to desserts, accompanied by anecdotes gathered firsthand from farmhouse cooks. of color photos. Description:Includes bibliographical references (p. [401]-402) and index. Table of ContentsContents Acknowledgments Introduction Prologue Antipasti / Light Meals Pasta Pasta Meets the Tomato Rice, Grains and Beans Soup Poultry, Meats and Fish Vegetables and Salads Focaccia, Pizza and Breads of Ingenuity Desserts Menus Ingredients Mail-Order Sources When in Italy A Partial Bibliography Index""" What Our Readers Are SayingAdd a comment for a chance to win!
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