Saveur Cooks Authentic Italian: Savoring the Recipes & Traditions of the World's Favorite Cuisine [Paperback]

In this beautifully designed and printed volume, the editors of Saveur magazine bring to the American kitchen the flavors and liveliness of Italy's food and wine, as well as its people. Colman Andrews, editor-in-chief of Saveur, has compiled contributions from such noted authorities as Marcella Hazan, Lidia Bastianich and Vincent Schiavelli, as well as many regional cooks, who provide not only recipes but also insights into the Italian way of life. From antipasti and salads to pasta and risotto, and from poultry and meats to desserts, the recipes make use of seasonal, local and often simple ingredients. Many are robust examples of home cooking, from the straightforward Tonno e Fagioli (Tuna and White Bean Salad) to the intensely flavored Crostini with Porcini Pƒt‚. The Pollo alla Cacciatora (Hunter's Wife's Chicken) is another example of these full-bodied tastes; text accompanying the recipe explains that the dish should be called the feminine cacciatora, rather than the masculine cacciatore, because the hunter's wife would have cooked it "on the eve of the hunt as fuel for the chase." Sidebars throughout provide explanations and enlightenment about the ingredients, as well as about Italian customs and people. With explorations of salt cod and oregano, pasta sizes and Missouri's Little Italy, this book is a fascinating read, as well as a fine culinary resource.

Copyright 2001 Cahners Business Information, Inc.

This gorgeous book is the latest in a series that also includes titles on American and French cooking. Because Italian food is undeniably America's favorite cuisine (whether or not it's the "world's favorite"), this one is likely to be even more popular than the earlier titles. Much of the material is drawn from Saveur, but it has been reorganized and mostly rewritten to make a cohesive cookbook rather than just a collection of previously published articles and recipes. Contributors include such authorities as Marcella Hazan and Lidia Bastianich (see above), as well as Italian chefs, home cooks, purveyors, and others. The more than 120 recipes are illustrated by stunning color photographs, many of them by Christopher Hirsheimer, the talented former executive editor of the magazine, as well as by black-and-white period photos. There are also dozens of informative sidebars on topics ranging from "Regional Herbs" to "Harry [Cipriani] the American." Highly recommended.
- the American." Highly recommended.
Copyright 2001 Reed Business Information, Inc.

Continuing the highly acclaimed cookbook series, Saveur Cooks Authentic Italian explores the world's most popular and beloved cuisine. Authentic Italian food is inspired by local traditions and relies on the freshest of ingredients. It's real food--unpretentious and casual--the ultimate in home-cooking. The renowned culinary experts at Saveur go straight to the source with recipes for perfectly prepared pasta and risotto, hearty meat and game, and irresistibly delicious desserts. Each colorful page is an invitation: share a seafood feast with a Venetian fishmonger, take a private lasagna-making lesson in Bologna, or discover the secrets for pesto buono in Genoa. Featuring award-winning writing, hundreds of stunning color photographs, and more than 120 recipes, Saveur Cooks Authentic Italian is a timeless celebration of the world's best-loved cuisine.

Dorothy Kalins is editor-in-chief of Saveur and Garden Design. She lives in Manhattan.

Colman Andrews is editor of Saveur and author of several other cookbooks. He lives in Old Greenwich, Connecticut.

Christopher Hirsheimer is executive editor of Saveur. Her photographs appear regularly in Saveur and in numerous cookbooks, including Fried & True. She lives in rural Pennsylvania.