- Hardcover: 224 pages
- Publisher: Cookbooks; 1 edition (April 29 1991)
- Language: English
- ISBN-10: 0060161191
- ISBN-13: 978-0060161194
- Product Dimensions: 25.5 x 17.8 x 1.7 cm
- Shipping Weight: 671 g
- Average Customer Review: 5.0 out of 5 stars See all reviews (4 customer reviews)
- Amazon Bestsellers Rank: #241,849 in Books (See Top 100 in Books)
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Product Details |
Product Description
From Publishers Weekly
Italy's version of the French bistro is the trattoria, where fresh ingredients, simply prepared, yield hearty, satisfying stuff. Killeen and Germon, owners/chefs of Lucky's and Al Forno, nationally recognized restaurants in Providence, R.I., here approach trattoria cuisine with respect and imagination, coming up with such delights as their grilled pizza (with red pepper puree and spicy pepper oil in one variation) and an array of baked pasta dishes--e.g., penne with roasted asparagus in a lemon cream sauce. True to their dictum, "The simpler the ingredients, the better the dish," they reveal the uncomplicated secrets of clams al forno and assorted robust salads. The chapter "Bruschetta, Crostini and Polenta" features versions of grilled breads brushed with garlic and olive oil, and a cornmeal polenta cooked in cream. Meats are grilled, roasted and/or braised; similarly, vegetables are roasted or grilled. Desserts are mainly crostatas (flaky, free-form fruit tarts) and ice creams. 30,000 first printing; $40,000 ad/promo; author tour.
Copyright 1991 Reed Business Information, Inc.
Copyright 1991 Reed Business Information, Inc.
From Library Journal
Killeen and Germon are the husband-and-wife chef/owners of two renowned restaurants in Providence, R.I., one serving Provencal French food, the other featuring Italian specialties. These are the dishes from the hugely popular Al Forno: lots of grilled dishes, including their signature grilled pizzas; roasted vegetables; rich and satisfying desserts. Although there are lengthy headnotes and chapter introductions, the recipes are uncomplicated enough for the home cook. For area and larger libraries.
Copyright 1991 Reed Business Information, Inc.
Copyright 1991 Reed Business Information, Inc.
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Most helpful customer reviews
5.0 out of 5 stars
Easy, interesting meals from appetizers to desserts.,
By A Customer
This review is from: Cucina Simpatica (Hardcover)
Great, simple recipes that come out right the first time, many have become staples at our house.Good book to plan meals for entertaining friends as well . The grilled pizzas are great(once you get the technique learned)! Also, try Rosemary Chicken, "Georges Pasta"(great as written in the book or made with ground turkey and without butter as a low fat daily meal),Pasta with lentils and prosciutto,or Delmonico steaks with home made catsup. You won't be dissappointed!
5.0 out of 5 stars
Easy, interesting meals from appetizers to desserts.,
By A Customer
This review is from: Cucina Simpatica (Hardcover)
Great, simple recipes that come out right the first time, many have become staples at our house.Good book to plan meals for entertaining friends as well . The grilled pizzas are great(once you get the technique learned)! Also, try Rosemary Chicken, "Georges Pasta"(great as written in the book or made with ground turkey and without butter as a low fat daily meal),Pasta with lentils and prosciutto,or Delmonico steaks with home made catsup. You won't be dissappointed!
5.0 out of 5 stars
If falling in love could be expressed in food,this is how.,
By A Customer
This review is from: Cucina Simpatica (Hardcover)
Cucina Simpatica is not just another book of Italian cooking...it is a new way of looking at foods and ingredients. There is a magic in the way the chefs put together ingredients simply, yet with an outcome that is complex and tantilizing. This book has changed the way I feel about cooking; from a pastime to a passion. It is amazing how simple ingredients can transcend to a indelible masterpiece without any special training or tools. I have over 500 cookbooks in my collection, and if I had to get rid of
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