Synopses & Reviews
The cohost of the PBS series Everyday Food unlocks the secrets of Jamaican cooking in a gorgeous, gifty full-color package
Where classic Jamaican foods like "jerk" chicken were once unknown to American consumers, today Caribbean food products and restaurants are increasingly familiar and popular. Now this cookbook shares Jamaica's authentic cooking styles, exciting flavor combinations, and lively spirit of island culture. It's filled with soul-satisfying recipes that are easy to make, beautiful food and atmospheric photos, and vivid descriptions of Jamaica's roadside vendors, jerk stops, and other scenes-a must for Caribbean food lovers and culinary adventurers.
Lucinda Scala Quinn (New York, NY) leads the food department of Martha Stewart Living, Wedding, and Kids magazines, and cohosts the new PBS series Everyday Food. She travels regularly to Jamaica to pursue her passion for Jamaican food.
Review
Quinn, head of the food department for Martha Stewart Living and one of the hosts of the PBS series
Everyday Food, made her cookbook debut with
Lucinda’s Authentic Jamaican Kitchen, “an ode” to a place she loves. Her new title includes favorite recipes from her childhood: Italian-American classics like Fettuccine alla Carbonara and Grilled Calamari. The book has the same attractive format as her first one, with color photographs of many of the dishes, but the recipes are very familiar, and most can be found in any Italian cookbook. For comprehensive subject collections. (
Library Journal, March 15, 2007)
In this small but tasty collection of Italian recipes, Quinn, host of the PBS series Everyday Food and author of Lucinda’s Authentic Jamaican Kitchen, draws on her travels and ancestral past for classic home-cooked dishes. In bringing rustic Italian food to the busy American table, Quinn cuts out several steps such as homemade stock and freshly rolled pasta (although she does include a recipe for pizza dough that can be topped with escarole and Gaeta olives or served Margherita-style). Technique is perhaps not as important as ingredients: Her “Notes to the Cook” section covers some basic territory such as how to control the flavor of garlic, the merits of salted capers, and her secret dredging weapon, Wondra flour for gravy. Though selections like Carolina’s Wine Taralli (cookies) and Tuna Gremolata Dip have a sophisticated flair, there are plenty of earthy, elemental pleasures, like Polpette (“meatballs” in Italian, but Quinn turns them into a meatloaf), which is baked with mortadella slivers and pistachios, and Tuscan kale sautéed with olive oil and seasoned only with salt and pepper. Along with plenty of color beauty shots by Quentin Bacon, Quinn’s book demonstrates that even at its very humblest, Italian cooking yields extraordinary flavors. (Apr.) (Publishers Weekly, February 19, 2007)
Review
"...recipes for the most popular roadside food...readable recipe head notes." (
Library Journal, February 15, 2006)
Culled from Quinn's Jamaican Cooking, published in 1997, this slim collection of Jamaican recipes reflects Quinn's love affair with Jamaican food and culture. The introduction moves from the origins of Jamaican cooking styles—which span diverse ethnic traditions—to a tour of roadside stops where specialties include Fish Tea, a savory hot broth, and pork, chicken or sausage with jerk sauce. Recipes such as Chicken Fricasee, Codfish Fritters, Stewed Fish, and Pepper Shrimp or Curry Shrimp can be made with readily available ingredients, but in cases where more unusual ingredients are needed—bammy, bread made from grated cassava; or callaloo, a hearty, firm leafy green—Quinn describes the ingredient and offers suggestions for substitutions. Scotch bonnets, small but very spicy-hot peppers, are called for in many recipes, reinforcing the notion that Jamaican food is hot and making readers thankful for the inclusion of enticing recipes for refreshing beverages such as Pineappleade and Ginger Beer. Although the book may not succeed in convincing home cooks brand new to Jamaican cuisine to try it—the head notes are flat, and the book lacks energy—those already converted will enjoy these recipes. (Apr.) (Publishers Weekly, January 2, 2006)
Synopsis
Amazing and simple Italian recipes from the host of Mad Hungry on the Hallmark Channel
Synopsis
Even the writing has an irresistibly Italian flavor in this cookbook by Lucinda Scala Quinn, a cohost of Everyday Food and head of the food department of Martha Stewart Living. Quinn presents fifty-two delicious, easy-to-prepare Italian recipes from her Italian-American childhood and her extensive travels throughout Italy. Gorgeous color photos tempt you to cook up everything from appetizers to desserts. Mangia!
Synopsis
Amazing and simple Italian recipes from the host of Mad Hungry on the Hallmark Channel Lucinda Scala Quinn, author of Lucinda’s Rustic Italian Kitchen and long-time executive food editor for Martha Stewart Living Omnimedia, has been a frequent guest on Martha, co-host of PBS’s Everyday Food, and host of her own Martha Stewart–produced TV show on the Hallmark Channel, Mad Hungry. The down-to-earth, home-style Italian recipes in this cookbook are the kind of food she grew up on, making this book a favorite of hers. Now available in paperback for the first time, the book has stunning photographs by acclaimed photographer Quentin Bacon along with mouthwatering recipes, like Gnocchi with Pesto, Bucatini Puttanesca, and Linguine with Clams, which readers are sure to visit again and again when making Italian classics at home.
About the Author
LUCINDA SCALA QUINN is Senior Vice President and Editorial Director of food at Martha Stewart Omnimedia. She has authored four books, Lucinda’s Rustic Italian Kitchen, Lucinda’s Authentic Jamaican Kitchen, Mad Hungry: Feeding Men & Boys, and Mad Hungry Cravings. Her TV show Mad Hungry: Bringing Back the Family Meal is distributed worldwide, and she is the SVP, Executive Editorial Director Food and Entertaining at Martha Stewart Living.
Table of Contents
Acknowledgements.
Introduction.
Notes to the Cook.
Drinks and Appetizers.
Aranciata Cocktail.
Fruit and Fresh Herb Carafe.
Handmade Cappuccino.
Roasted Peppers.
Bruschetta Pomodoro.
Miniature Meatball Paninni.
Prosciutto with Fresh Fruit.
Tuna Gremolata Dip.
Pancetta Frittata.
Grilled Calamari.
Pasta.
Spaghetti Pomodoro.
Fettuccini alla Carbonara.
Gnocchi with Pesto.
Pesto.
Bucatini Putanesca.
Fusilli with Broccoli.
Linguini with Clams.
Rigatoni with Rapid Ragu.
Mostaccioli Amatraciana.
Salad and Vegetables.
Lucas Caesar Salad.
Pomodoro Salad.
Arugula Salad with Shaved Parmesan.
Baked Artichokes.
Carrots Agrodolce.
Spinach with Lemon.
Green Beans with Tomato and Basil.
Broccoli di Rape.
Tuscan Kale.
Saut‚ed Mushrooms.
Soup, Pizza and Savory Pies.
Minestrone.
Cannellini Bean Soup.
Stracciatella Soup.
Pizza.
Basic Pizza Dough.
Pizza Margarita.
Escarole Pizza.
Spinach and Ham Pie.
Polenta.
Risotto Milanese.
Chicken, Meat and Fish.
Chicken Milanese.
Roast Chicken with Herbs.
Pork Chops with Vinegar Sauce.
Beef Brocciole.
Polpette.
Veal Picatta.
Osso Buco.
Fish Fillet with Rosemary.
Grilled Shrimp with Salsa Verde.
Desserts.
Carolinas Wine Taralli.
Aqualinas Molasses Cookies.
Espresso Granita.
Macerated Oranges with Stuffed Dates and Pistachios.
Zabaglione with Fresh Peaches and Raspberries.