Books: Cooking by Cuisine -> Cooking Italian
The Flavors of Southern Italy
Mane, Erica De
Published: April 26, 2004
Read More, Buy It
From Publishers Weekly
DeMane (Pasta Improvvisata) hones her flavor-combining philosophy and skills in this volume that successfully-and wonderfully-improvises on traditional recipes of southern Italian cuisine. She bases her dishes on the cooking of
her grandmother, who emigrated from a town on the Campania-Apulia border; from there, DeMane has adapted her recipes according to ingredients available in the U.S. (mostly New York); the busy lifestyle of today's home cooks; and, finally, her own
personal taste. DeMane's adaptations are subtle, but their effect is powerful. For example, she eschews sausage for prosciutto in Orecchette with Broccoli Rabe, Prosciutto, and White Wine. For main courses, she brings to the table Braised Sausages with
Green Grapes, Wine and Bay Leaves; Pork Chops with Gentle Vinegar Peppers (into which she mixes anchovy fillets and marjoram); and Grouper Wrapped in Prosciutto and Served with a Winter Tomato Sauce (made with Marsala wine, sage and rosemary). Her salads
are standouts (many, she maintains, can be a full dinner): Strawberry and Wild Watercress Salad with Pine Nuts; and Spinach Salad with Pears, Spiced Walnuts, and Ricotta Salata. Equally simple though enticing are DeMane's antipasti (e.g., Sautéed
Cerignolo Olives with Fennel and Mint) and contorni, such as Potato and Sweet Pepper Gatto, Calabrian Style (made with vermouth, pecorino and caciocavallo cheeses). While lacking essential photos and illustrations, DeMane's clear and easy narrative and
her abundance of flavorful recipes make this a valuable collection.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Praise for Erica De Mane
"Erica De Mane is an
experienced, generous home cook who understands how both Italians and Americans like to eat, and she deftly manages to bridge the two cultures."
-Corby Kummer, The New York Times
"De Mane tells you things you need to know. . . . Her
philosophy is contagious. The tone is friendly. The result is liberating. The confidence can't help but build."
-Ronalie C. Peterson, The Washington Post
"I found myself nodding in appreciation of Erica De Mane's willingness to hand over the
keys to being a good cook."
-Susie Middleton, Fine Cooking magazine
Savor the rich flavors of Southern Italy with this exciting collection from experienced cook and food writer Erica De Mane. From classic recipes to new interpretations, from
multi-course meals to easy antipasti, here are dishes for cooks of all levels that capture the taste and spirit of one of the world's most beloved cuisines.
Read More, Buy It