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Product Description
From Library Journal
Caggiano is the chef/owner of a restaurant in Sacramento, California, as well as author of two previous books on Italian cooking. Her latest work is a collection of recipes from trattorias all over Italy as well as trattoria-style recipes of her own devising: simple, authentic food like Tagliatelle with Prosciutto and Peas. Although some of the recipes are good versions of standards, there are many regional dishes that will be less familiar to Americans. Caggiano loves good food and writes with enthusiasm. She also includes thoughtful wine suggestions as well as tips and "notes of interest" on ingredients, techniques, and variations. Recommended. Homestyle Books alternate.
Copyright 1992 Reed Business Information, Inc.
Copyright 1992 Reed Business Information, Inc.
Book Description
Advance Praise for Trattoria Cooking "Who wouldn't love doing Biba's research, tracking down the simple, down-to-earth, tasty food that makes Italy such an irresistible destination? For everyone who wishes to know how it is done (and where to go in Italy to find it), she's written a cookbook full of delicious-sounding recipes from the trattorias where real regional cooking goes on. Her recipes are straightforward and easy to follow, and I particularly like all the good tips she gives, like little asides to good friends in the kitchen." --Carol Field, author of The Italian Baker "My friend Biba has done it again with her new book in which she brings the trattoria scene to vivid life." --Giuliano Bugialli "If you are an insatiable cookbook collector, as I have been for the past thirty-odd years, you may feel that the last word has been written about all categories of food. I felt that way until I browsed through Biba Caggiano's Trattoria Cooking and was positively impressed that she does have a great deal of admirable things to add to the subject of Italian cookery. Her book is marvelously inspired and original and it would be an asset to anyone's library." --Craig Claiborne "Biba Caggiano's Trattoria Cooking brings out the Italian in all of us. Her simplicity of method and use of fresh wholesome ingredients make every recipe exciting. Trattoria Cooking has Old World quality and authenticity, making every dish a winner." --Bradley M. Ogden
Inside This Book
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First Sentence
In 1945 the Second World War ended. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
In 1945 the Second World War ended. Read the first page
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Concordance
Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most helpful customer reviews
5.0 out of 5 stars
Comfort food is found!,
By A Customer
This review is from: Trattoria Cooking (Paperback)
"Trattoria Cooking" inspires and delights. The recipes are accompanied by stories of their origins, alternative serving suggestions, wines hints...all in all, an approach to the cooking experience that let's the reader feel comfortable. Great flavors abound inside the cover. A small word of caution needs to be offered. Beware those of you who are calorie conscious. This book is not moderate in its results. Your grandmother's grandmother would be proud of these recipes. You will want to eat more of this wonderful stuff.
5.0 out of 5 stars
JUST GOOD FOOD,
By MOVIE MAVEN (New York, NY USA) - See all my reviews
This review is from: Trattoria Cooking (Paperback)
We returned home from vacation in Rome with tons of memories and lots of recipes, all except the one I really wanted: the one dish that was our favorite, the one I laughed at the first time I saw it on the menu. "Do they really want someone to order pasta with lettuce?" Back in New York City, I haunted book shops and the Library for an American "translation" of PENNE AL RADICCHIO E PANCETTA. A friend found it for us in "Trattoria Cooking" and gave us the book as a gift. I cannot tell you how many times this easy-to-use, non-intimidating volume has saved dinner. The book is loaded with simple, authentic, family-style recipes. Every single one I've tried has turned out perfectly the first time, including the penne which is still one of my favorites. Caggiano does not drown her collection with overripe prose. Instead, she explains in one or two paragraphs why she has chosen the recipe and the region and specific trattoria it comes from. She also suggests the best wine to go with dinner. No glossy magazine photos either. Just good food. HIGHLY RECOMMENDED.
5.0 out of 5 stars
pasta,
By Isabel Perez Mac (Mexico, D.F Mexico) - See all my reviews
This review is from: Trattoria Cooking (Paperback)
el libro esta muy padre pero las ilustraciones de comida se ven padres pero un poco raras ,támbien la portad se ve rara pero me encanto el libro de biba caggiano.
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