Books: Cooking by Cuisine -> Cooking Italian
Celebrations, Italian Style: Recipes and Menus for Special Occasions and Seasons of the Year
Esposito, Mary Ann
Paola, Tomie De
Published: October 1, 1995
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From Publishers Weekly
Host of PBS's Ciao, Italia, author of the companion cookbook and Nella Cucina, the enthusiastic, irresistible Esposito could put even the most curmudgeonly of readers in a holiday mood. Covering all courses and many holidays, she
offers recipes and menus for traditional holiday fare, e.g., the meatless, fish-centered Christmas Eve meal, including recipes for Stewed Cod and Fried Eel. There are a variety of Christmas cakes (Panettone, Pandoro, Panforte di Siena) and for Easter,
Columba, a yeast bread in the shape of a dove carrying an egg. For Thanksgiving Esposito suggests a pumpkin risotto; for a birthday, gnocchi; for a picnic, a rustic Sicilian spinach pie. A towering Cookie Wedding Cake is a particularly tempting variation
on the expected. Recipes are best suited to cooks with some experience; chapters are arranged according to courses, e.g., "Antipasti" and "Frutte e Dolci." A final chapter covers simple, unusual gifts such as Prosciutto and Rosemary Breadsticks. Menu
suggestions (Vegetarian Summer Buffet; Christmas Eve Dinner) are offered in sidebars; Tomie de Paola illustrates accompanying holiday folktales. Author tour.
Copyright 1995 Reed Business Information, Inc.
Italian style with Mary Ann Esposito's new collection of recipes. Mary Ann, best-selling author and host of public television's popular cooking show Ciao Italia, shares recipes and menus for every occasion. From a pasta buffet for a crowd to an informal
Christmas Eve family dinner, her easy-to prepare dishes are presented in her trademark style -- with reminiscences of growing up in an Italian-American household.Celebrations Italian Style includes charming folktales, written by Mary Ann and illustrated
by acclaimed artist Tomie dePaola, and glorious color photographs of Mary Ann's recipes.
Mary Ann offers a unique blend of recipes and menus culled from her family archives and from today's Italian kitchen. Start Thanksgiving Dinner by adding an
American classic to an Italian standard in Pumpkin Risotto. Savor Mary Ann's fondly remembered rehearsal dinner escarole-and-meatball Wedding Soup, or Nonna Galasso's Cheese Rind Soup, flavored with leftover ends of Parmigiano-Reggiano cheese.
Two chapters are entirely devoted to breads; one for the special breads of Christmas, Easter, and saints' days, such as Gubana, Easter Dove Bread, and the Eyes of Saint Lucy, and the other for everyday breads such as semolina, whole wheat, and
dinner rolls. Easy-to-preparemain courses include Little Pork Purses filled with Fontina cheese, prosciutto and leeks, a dramatically packaged Chicken in Paper, and Spicy Cold Beef Rolls with artichoke hearts, bell peppers, and capers.
Italian desserts for every occasion cookies, cakes, tarts, and puddings -- Chocolate Pistachio Biscotti, raisin-and-nut Little Christmas Cakes, and simple fruit desserts such as Cantaloupe and Bananas with Ricotta.
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