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Books: Cooking by Cuisine -> Cooking Italian
MODERN ITALIAN COOKING
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by:
Caggiano, Biba
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Publisher:
Simon and Schuster
Published: January 15, 1992
ISBN: 0671754459
Format:Paperback
Pages:336
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Book Description
From Publishers Weekly
Caggiano (Northern Italian Cooking, a northern California restaurateur, offers an appealing array of some 200 recipes. Rigatoni with mushrooms, prosciutto and cream, and chicken with herbs are typical of the delightfully fresh
dishes that can be prepared with a minimum of fuss. Experienced cooks will enjoy more challenging fare like pasta roll stuffed with spinach and cheese, which calls for homemade pasta to be rolled out by hand. Many will be pleased by the variety of
regional recipes represented, from alpine pasta and chick-pea soup or apple strudel with raisins, pine nuts and jam to Neapolitan fusilli with meat sauce or calzone stuffed with cheese. Caggiano confidently nudges at the cuisine's boundaries, presenting
cucumber and pink grapefruit salad as a logical variation of classic Sicilian oranges and fennel, and cold roast beef with capers and anchoviesthe Italian version of a quintessentially English dish. The division of the recipes into spring/summer and
fall/winter sections is only a minor nuisance. Illustrations not seen by PW.
Copyright 1987 Reed Business Information, Inc.--This text refers to an out of print or unavailable edition of this title.
Product Description:
Over 200
mouth-watering recipes that give Italian food a new, lighter twist
Biba Caggiano is an award-winning cookbook writer, chef, and proprietor of the successful restaurant that bears her name. Now, she shares her secrets.
Follow Caggiano's
simple, step-by-step instructions and begin a meal with Crostini of Spicy Eggplant, Radicchio and Pancetta Salad, or a zesty Zucchini Soup. Go on to enticing entrées -- a Risotto with Lobster, Squash and Cheese Gnocchi, or Veal with Prosciutto and Sage
-- and dreamy desserts -- Peach Mousse, Espresso Granita, Apple Fritters with Raspberry Sauce.
A dazzling array of calzones, pizzas, pastas, and soups, plus a section on great, fast pasta dishes that can be prepared in twenty minutes or less
reflect the very best of contemporary Italian cuisine.
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