Books: Cooking by Cuisine -> Cooking Italian
Italian Slow and Savory
(photographer), Paolo Nobile
Published: November 1, 2004
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From Publishers Weekly
Just when it seems there could be nothing new to say about the cuisine of Italy or the slow food movement that was born there, Goldstein dazzles with this selection of soups, stews, roasts, sauces and casseroles. Her lushly
produced and impeccably researched volume explores traditional home-cooked dishes from regions not well known to American readers, such as Liguria, Abruzzi, the Marches, Apulia, Sardinia and Trentino, as well as the more familiar Tuscany, Piedmont and
Sicily. In addition to staples such as lasagna and osso buco, Goldstein resurrects treasures such as Le VirtÙ, a farro and bean soup from the Abruzzo; Spicy Fish and Shellfish Stew from Livorno; Lamb, Fennel, and Bread Casserole from Sardinia; Beef Stew
with Sweet and Hot Paprika from Trieste; and Apulian Fava Purée with Wild Greens. Goldstein (Solo Suppers; Enoteca; etc.) introduces each recipe with an engaging note on the history of the dish, and her thorough instructions make it clear she's
accustomed to teaching as well as working in the kitchen. This beautiful volume will more than hold its own alongside recent additions to the fast-growing slow food shelf. Like Goldstein's slow-braised Calabrian Rolled Pork Shoulder, this tribute to
Italy's diverse cuisine and artisanal ingredients will stand the test of time and reward home cooks with every repeat visit. Photos.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Italian Slow and Savory celebrates the pleasure of taking time when it comes to friends, family, and good food. In this inspiring cookbook, acclaimed author Joyce Goldstein presents more than 120 recipes for slow-cooked soups, stews,
pasta sauces, braises, roasts, and casseroles, with rich, full flavors that are unmatched by faster cooking methods. There is nothing better than slow in the kitchen when these savory favorites are bubbling on the stove or in the oven. Taking time to
cook, while leaving cooks time, these dishes are amazingly easy to prepare -- braised pork ribs and sausages smothered in tomatoes and red wine, fennel-scented beef sauce served over polenta, hearty white bean soup with mussels, lamb stew flavored with
citrus-scented olives. In a world where even fast food seems to be getting faster, here is a mouthwatering homage to putting on the brakes and dining the Italian way.
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