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Product Description
From Publishers Weekly
This collection of recipes, history, food and folklore--surrendered by a tiny yet culinarily fertile region of Italy--was ably amassed by cooking teacher and writer Kasper. Even people "with only a passing interest in food" are likely to "recognize . . . this region's products." Among them are: Balsamic vinegar, Parmigiano-Reggiano cheese and prosciutto di Parma. Northern Italy is also where the renowned rich Ragu Bolognese comes from; Kasper includes both a historical and a modern version, as well as a selection of kindred sauces, such as game ragu and an unusual ragu of giblets. She pays homage to recipes ranging from the 16th century (rosewater maccheroni Romanesca) to the 18th (a Cardinal's favorite baked penne), but pays equal and fascinating attention to modern inventions: tagliatelle with carmelized onions and fresh herbs, and a lasagna of wild and fresh mushrooms. Nor does Kasper omit recipes incorporating the most famous native products. Balsamic roast chicken and sweet peas with prosciutto di Parma is an outstanding example. Rounding out various virtues are easy rules of thumb for making fresh pasta and a reliable guide to ingredients. Photos not seen by PW.
Copyright 1992 Reed Business Information, Inc.
Copyright 1992 Reed Business Information, Inc.
From Kirkus Reviews
From an American food writer and cooking teacher, an informed and enthusiastic culinary tour of the northern Italian region of Emilia-Romagna, famous for its fervently upheld cooking traditions and as the source of tortellini, Bolognese rag—, Parmigiano- Reggiano cheese, and balsamic vinegar. This last ingredient appears here in everything from pesto to rabbit stew, veal scallops, and an enticing pot-roasted lamb with wine and olives; and Kasper, who devotes several pages to the mysteries and hierarchies of balsamic vinegar, passes along a tip for simulating the expensive ``craftsman'' quality with more common versions. It's the kind of cookbook that comes with a bibliography and with copious historical and other background notes on the recipes and the different local traditions within the region. It also comes with descriptions high in swooning superlatives; fortunately, the recipes--many of them local specialties unfamiliar elsewhere--live up to the billing, both in their attention to flavor-enhancing detail and in the certifiably splendid nature of the dishes. Serious culinary explorers, Italian food enthusiasts, and readers of gastronomic travelogues will put this on their list. (Twenty-four pages of color photos--not seen.) -- Copyright ©1992, Kirkus Associates, LP. All rights reserved.
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Most helpful customer reviews
5.0 out of 5 stars
Excellent book of the region,
By A Customer
This review is from: Splendid Table The (Hardcover)
My family has lived in Ravenna for over 30 years during the summers. This is our very favorite cook book. During the winter it brings back the glories of Emilia Romagna. Buy it, you will treasure it forever.
5.0 out of 5 stars
Mouth-watering Balsamic Roast Chicken,
By dallas (Sunnyvale, CA USA) - See all my reviews
This review is from: Splendid Table The (Hardcover)
The Balsamic Roast Chicken is simply splendid. I use free-range chicken parts and rub the garlic-rosemary paste under the skin (I make more of the paste than the recipe calls for). The chicken is delicious even without the balsamic vinegar--moist and tender. I love the recipe for sprucing up canned chicken broth, too--use fat-free broth and you can skip a step or two. The Green Beans Bolognese are absolutely wonderful, as well. I am looking forward to trying more recipes from this book and wowing my dinner guests (again)! YUM!
4.0 out of 5 stars
A Very SPLENDID Cookbook!,
This review is from: Splendid Table The (Hardcover)
I have had this book since just after it was published, and it remains my authority on northern Italian cuisine. Lynne Rossetto Kasper has compiled an amazing quantity of quality recipes from the Emilia-Romagna region. As the Italian Food Host @ BellaOnline, and a collector of over 100 Italian cookbooks I would highly recommend this book to anyone who appreciates northern Italian cuisine. Ms. Rossetto adds a little comentary on each recipe's history that is very interesting and her food photograph's are stunning. My only complaint about this book is that there are not more of these glorious photographs!
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