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Nabaza.net-The MarketPlace - Splendid Table, The
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List Price: $39.95
Our Price: $31.13
Your Save: $ 8.82 ( 22% )
Availability: N/A
Manufacturer: William Morrow Cookbooks
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Average Customer Rating: 
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Binding: Hardcover
Format: Bargain Price
Label: William Morrow Cookbooks
Manufacturer: William Morrow Cookbooks
Number Of Items: 1
Number Of Pages: 544
Publication Date: 1992-09-21
Publisher: William Morrow Cookbooks
Release Date: 1992-09-21
Studio: William Morrow Cookbooks
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Editorial Reviews:
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Just when you thought you knew the best of Northern Italy, along comes Lynne RossettoKasper to introduce you to Emilia-Romagna, a fertile wedge between Milan, Venice, and Florence, as gastronomically important as any land in the world. The lush homeland of balsamic vinegar, Prosciutto di Parma, tortellini, and Parmigiano-Reggiano cheese, this is a region venerated by Italy's food cognoscenti. "Ask an Italian where to take only one meal in Italy, and, after recommending his mother's house, he will more than likely send you to EmiliaRomagna,"writes Kasper. A cuisine at once voluptuous and refined, the dishes of Emilia-Romagna's kitchen are literally irresistible. just listen to the names"Little" Spring Soup from the 17th Century, His Eminence's Baked Penne, Modena Crumbling Cake. Then imagine sitting down to a dish of Hot Caramelized Pears with Prosciutto, a Risotto of Red Wine with Fresh Rosemary or a Pie of Polenta and Country RagÚ The first American book to present the food of this singular northern region, The Splendid Table is an Italian cookbook for the nineties. It will take you from Parma, Bologna, Modena, Ravenna, and Ferrara to tiny villages in the foothills of the Apennines, from Renaissance banquet halls to the simplest of farmhouses, offering history, folklore, and substantive cooking tips along the way. Among the things you will find are:
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Spotlight customer reviews:
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Customer Rating:
Summary: One of the Best Italian Cookbooks Ever!
Comment: Before there was a food show available every minute of the day on TV, passionate American cooks learned how to cook at their local cooking school. For many years, before her popular NPR radio show (also called The Splendid Table) went on the air, Lynne Rosetto Kasper was one of the most beloved teachers on the circuit. I saw her teach many times, and I still use her tips and recipes. (For example, soak raw onion slices in a little vinegar or water to remove their sharpness in salads.) This book was published in 1992, so it didn't benefit from online bookstore sales, and the fact that few people have reviewed it shows how it got lost in the shuffle. If you are a fan of Giada and Mario, make room in your bookshelf for Lynne, who really raised the bar for Italian cooking in this country. These are not fast-and-easy recipes, only incredible dishes with depth of flavor that you rarely see anymore in cookbooks. I have fond memories of the Jam Tart, the vinaigrette with sauteed shallots and garlic, and the long-simmered ragu. It is one of the very few books that has won both IACP and James Beard awards for Cookbook of the Year (akin to winning the Oscar and the Golden Globe for Best Picture). Three words: Buy This Book.
Customer Rating:
Summary: Try the Tortellini Recipe
Comment: This book is the real deal! Truly authentic. Just like my Nonis cooking. Try the tortellini recpie and cookem in Chicken broth, en brodo! You will die and go to food heaven!
Customer Rating:
Summary: One of THE best cookbooks
Comment: I'm surpised no one has reviewed this book yet. A winner of prestigous book awards, I say without question that this is my favorite cookbook. (Julia Child's The Way to Cook comes in a close second)..I was working in a high-end Italian restaurant in San Franciso that also sold fresh food, Italian wines, and great cookbooks. The author was there to prepare dishes from this book, so I got to meet her, taste her food, and got a signed copy. Not only was she nice, she really knows how to cook. The food is from Reggio-Emilia, in the center of Italy, and the true home of Prosciutto, Bologna, Pamigiano Reggiano, Balsamic vinegar (the REAL balsamic vinegar) among other fantastic food. The recipes are comprehensive, very well written, and authentic. She gives background and hints, and the book is very educational and interesting just to read. She even tells you step by step how to make real pasta, and find ingredients. I've made many recipes and they are all so good. This is a book where I would make something for a dinner party without testing it beforehand; that is how much I trust it. Worth every penny!
Customer Rating:
Summary: Totally pleasurable!
Comment: I love cookbooks, and I love to cook. I have an extensive library of cookbooks, and this one is absolutely one of the best. The instructions are clear, the food is exquisite, and, above all, this book is a pleasure to read. I love learning the history of the recipes, the anecdotes add to the enjoyment. This is by no means a basic cookbook, it is definitely for the cook who goes beyond the basics, and many of the recipes require a long list of ingredients and lots of time. The results, however, are well worth the effort, and, for those who enjoy cooking, this book is a must.
Customer Rating:
Summary: yjm-oh!!!!!!
Comment: I used to work in a great italian restaurant. One of the books from the chef's library that stood out was this one. It has great recipes. Very true to the food. Close your eyes. Pick a recipe. Make it and its a hit!
I am one that LOOOOVES to "twik" recipes. With this book, there is no need.
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