|
Books: Cooking by Cuisine -> Cooking Italian
The Maccioni Family Cookbook
 |
by:
Maccioni, Egi
Kaminsky, Peter
Zeschin, Elizabeth (Photographer)
|
Publisher:
Stuart, Tabori and Chang
Published: October 1, 2003
ISBN: 1584792884
Format:Hardcover
Pages:224
|
Read More, Buy It
|
Book Description
From Publishers Weekly
Tuscan-native Maccioni, writing with Kaminsky (The Elements of Taste), offers recipes served in her family's famous New York restaurants, Le Cirque and Osteria del Circo. While the narrative, memoir-ish format lacks spark
("Recipes from a Tuscan Childhood," "Sirio's Favorites," "New York," and "Restaurant" are some of the section headings), the recipes themselves are solid-and Zeschin's beautiful colorful photos are enough to whet anyone's appetite. The dishes include a
refreshing Panzanella (bread salad) with tomatoes, cucumbers, red onion and Tuscan bread; My Turkey Stuffing (one of the few American adaptations), made with sausage, chicken livers, mortadella, eggs, chestnuts and black truffle; Ricotta and Spinach
Ravioli, sauteed in butter and sage; and for dessert or a snack, Schiacciata con L'Uva, grapes and sugar rolled into pizza dough and baked. This is a perfect book of comfort food for the fall and winter.
Copyright © Reed Business Information, a
division of Reed Elsevier Inc. All rights reserved.
Product Description:
Food has defined Egi Maccioni's life, from her earliest days watching her grandmother in their Tuscan kitchen to her adult years creating dishes for the Maccioni family
restaurants, including New York's famed Le Cirque and Osteria del Circo. Maccioni now shares her culinary memories and treasured family recipes in a book that adds a wonderful chapter to the American immigrant experience-and to great Italian-American
cooking. More than 90 of Maccioni's recipes, all perfect for the home cook, bring her story to flavorful life.
The author opens The Maccioni Family Cookbook with memories of her family's kitchen in Tuscany and shares her favorite foods from that
time, including traditional minestrone and ricotta cake. Next come the recipes from her first kitchen, after she married Sirio Maccioni, and the dishes she made for her growing family, such as stuffed zucchini and succulent roast veal. Finally, Maccioni
offers a selection of the unforgettable recipes, from rich tri-color risotto to a hearty Tuscan soup, that she created for her family's restaurants-the world-renowned Le Cirque and Osteria del Circo.
Read More, Buy It
|
|
