Synopses & Reviews
Fifty years ago, a group of Italian scholars gathered to discuss a problem: how to preserve traditional Italian cooking. They formed the Italian Academy of Cuisine to document classic recipes from every region. The academy’s more than seven thousand associates spread out to villages everywhere, interviewing grandmothers and farmers at their stoves, transcribing their recipes—many of which had never been documented before. This is the culmination of that research, an astounding feat—2,000 recipes that represent the patrimony of Italian country cooking. Each recipe is labeled with its region of origin, and it’s not just the ingredients but also the techniques that change with the geography. Sprinkled throughout are historical recipes that provide fascinating views into the folk culture of the past. There are no fancy flourishes here, and no shortcuts; this is true salt-of-the-earth cooking. The book is an excellent everyday source for easily achievable recipes, with such simple dishes as White Bean and Escarole Soup, Polenta with Tomato Sauce, and Chicken with Lemon and Capers. For ease of use there are four different indexes. La Cucina is an essential reference for every cook’s library.
Synopsis
Fifty years ago, a group called The Italian Academy of Cuisine set out to preserve traditional Italian cooking. This is the culmination of their research--2,000 recipes and historical facts that provide fascinating views into the folk culture of the past.
Synopsis
In
Pasta Modern, Italian food authority Francine Segan challenges the notion that pasta must be traditional or old-world. In this beautifully photographed cookbook, Segan details the hottest, newest, and most unusual pasta dishes from Italyand#8217;s food bloggers, home cooks, artisan pasta makers, and vanguard chefs. The 100 distinctive pasta recipes, including many vegan and vegetarian specialties, range from simple and elegant (Gemelli with Caramelized Oranges and Crispy Pancetta) to more complex (Neapolitan Carnevale Lasagna) to cutting-edge (Cappuccino Caper Pasta). Tips and anecdotes culled from Seganand#8217;s Italian travels enhance the easy-to-follow directions, and a glossary of more than 50 extraordinary dried pastas showcases shapes to revive any pasta loverand#8217;s repertoire. For contemporary, authentic Italian pasta,
Pasta Modern is the go-to guide.
Praise for Pasta Modern:
and#147;She lives up to her own billing, well demonstrating a and#145;fierce, profound, and zealous reverence for Italian pastas.and#8217;and#8221; and#151;Booklist (starred review)
About the Author
Francine Segan is the author of five cookbooks, including
Dolci and
The Opera Loverand#8217;s Cookbook. She has contributed to Tribune Media Services,
Food Arts, and
Gastronomica, and has appeared on hundreds of TV programs including the
Today show,
The Early Show, and
Sunday Morning. She has lectured across the country for the Smithsonian, the American Museum of Natural History, and many others. She divides her time between New York and Italy.