From Publishers Weekly
Bone (
At Mesa's Edge) wasn't much more than a
bambina when her father, Edward, published
Italian Family Cooking in 1971. Now she collaborates with him in this pleasant sequel. There's considerable emphasis on vegetables, seafood and reasonable portion sizes; pasta recipes are "for small servings to be served as a first course" and include such rustic options as Spaghettini in Duck Broth and Fettucine with Guinea Hen Sauce. The recipes are divided by season and then by course—a pleasant way to think about cooking, but one that leads to excessive page flipping for those who want, for example, to examine the book's three seasonal lasagna recipes. Zucchini Flowers are a favorite warm weather ingredient, and come fall, pears and figs figure prominently. As bookends to each section, Bone offers brief essays and memoirs. Some are wise ("The best way to eat fruit is
in the tree from which it grows") or utilitarian (how to shop on the Bronx's famed Arthur Avenue), while others, involving the likes of Craig Claiborne and Pierre Frayne, will be just plain out jealousy provoking to those who grew up without a renowned chef in the immediate family.
(Nov.) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Product Description
The author of the beloved classic Italian Family Cooking teams up with his daughter for a book that is part recipe treasury, part family memoirand totally irresistible! James Beard Award winner Ed Giobbis passion for fresh, seasonal fare, lovingly prepared, was nourished in a family to whom food was a sacred pleasure. Craig Claiborne, the late New York Times food critic, said, Some of the most memorable meals of my life have been taken in Eds kitchen. Now, 30 years after Giobbis first cookbook, Italian Family Cooking, became an instant classic, he and his daughter, Eugenia Bone, have produced a wonderful companion volume on the art of preparing fabulous seasonal meals. Taking as inspiration the Italian countryside in Liguria where the Giobbi family has its roots, Italian Family Dining will show the reader how to combine dishes to put together unforgettable spring, summer, fall, and winter repasts. Scrambled Eggs with Scallops and Morels, Mesclun Salad, and Strawberry Flan make a delicious quick spring meal, while Grilled Duck Breast, Warm Beet and Potato Salad, and Sliced Pears with Cheese combine spectacularly for a fast fall dinner. Throughout the book Eugenia Bone shares warm family reminiscencesand the recipes for Italian-style dining are simple but elegant, created by one of Americas great home cooks, Ed Giobbi.
