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    Books: Cooking by Cuisine -> Cooking Italian

    Insalate: Authentic Italian Salads for All Seasons

    Simon, Susan
    Bellati, Manfredi
    Eskite, Richard

    Chronicle Books
    Published: June, 2001
    ISBN: 0811828727

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    Book Description
    From Publishers Weekly
    Just when it seems that all possible Italian cookbook topics have been exhausted, along comes a book illuminating a little-discussed course in the Italian meal: the salad. Simon (The Nantucket Table; The Nantucket Holiday Table) provides more than 60 simple recipes for traditional, composed, entr‚e and numerous other salads, organized by season. Casual headnotes explain the origins of, and Simon's connection to, each recipe many are provided by Simon's Italian friends and acquaintances. An introduction explains the history and subtleties of the Italian salad, noting that while the recent American trend has been to eat salad at the end of a meal, Italians may begin with, make a meal of, or conclude a meal with salad. Simon, who runs a catering business in New York City, serves up favorites like Seafood Salad and Arugula with Parmesan and Pine Nuts, along with inventions like Italo-Sri Lankan Salad with pineapple, Asparagus and Vegetable Citronette. The Summer section includes a Salad of Wild Greens and Herbs and a Tomato and Mozzarella Salad. Not all of Simon's salads rely on greens (e.g., Pasta Salad with Eggplant and Mixed Berry Salad with Blueberry Sauce), and many (Fontina and Roasted Yellow Pepper Salad, for instance) are more likely to be presented as antipasto than as salad courses. What all these recipes have in common is their inventive use of fresh, in-season produce. 40 color photos. Agent, Marian Young. (June)Forecast: This little volume arrives just in time for summer's lighter eating, and has an appealing look and feel that will translate into healthy sales.

    Copyright 2001 Cahners Business Information, Inc.

    Product Description:
    Since the first insalata on Sicily, tossed together from the wild herbs and greens that covered the island, Italians have been enjoying the bounty of their fields and waters, creating fresh, flavorful salads. Insalate offers a delectable sampler of refreshing, authentic Italian favorites accompanied by enchanting photographs of open-air markets, artisans, and vineyards. Organized by season to take advantage of produce picked at the peak of ripeness, over 50 simple yet exuberant recipes use fruits and vegetables to create glorious palate-pleasers. With selections ranging from classic to contemporary, served as appetizers, main courses, or the crisp finale to a meal, Insalate offers a colorful way to recreate the flavors of Italy in your very own salad bowl.

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