Italian-American Cookbook: A Feast of Food from a Great American Cooking Tradition
350 recipes for Italian-American kitchens.
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All the classics in lighter versions made with the freshest of ingredients. Publishers Weekly If, as the authors emphasize, one uses only the freshest ingredients (they include a guide to the best sources for Italian foods by state), the result--whether a simple salad or an adventurous dessert--will be a culinary triumph to enjoy. In their overstuffed tribute to one of our country's favorite cuisines, the Marianis (Galina is a food columnist, John is the author of The Dictionary of Italian Food and Drink) tackle both the familiar and the rare. Many of their spaghetti dishes are paired with vegetables, such as a Spaghetti with Cauliflower recipe, which also calls for currants, saffron and anchovies. Conversely, fruit is often used to brighten their meat dishes. Roasted Sausages and Grapes are hot and sweet at once, and there's an irresistible Mountain Lamb Scallopine with Figs and Honey made with ginger, fennel and orange juice. Additionally, the authors include a small collection of comforting, childhood favorites, like Johnny Marzetti, an Italian-style Sloppy Joe; Chicken Tetrazzini, with Parmigiano-Reggiano, heavy cream and butter; and even Baked Macaroni and Cheese, perked up with a touch of cayenne. Quite addictive and good for the soul, if not always for the waistline, these 250 recipes will prove handy on nights when there are no reservations to be found at the local ristorante. Agent, Heide Lange. (Dec.) Copyright 2000 Cahners Business Information.
PrefaceixAcknowledgmentsxiiIntroduction: Toward an Understanding of the New Italian-American Cuisine1Ingredients23A Sampling of Italian Wines47Antipasti57Soups83Salads105Pasta121Risotto and Polenta201Seafood225Meats253Poultry299Vegetables327Breads, Pizzas, Snacks, & Sandwiches353Desserts and Confections383Drinks417Sources for Italian Foods433Image Acknowledgements437Index439
\ From the Publisher"The Marianis write knowledgeably, entertainingly, and creatively about our favorite subject!"—Robert Mondavi, chairman of Robert Mondavi Winery\ "WOW! John and Galina Mariani have done it again! Full of history, great stories, and lots of delicious recipes."—Emeril Lagasse, TV host of Emeril Live and author of Every Day's a Party\ \ "John and Galina Mariani leave no stone unturned in tracing the history of Italian-American cuisine and celebrating its distinctive role in American culture. The recipes are well balanced, delicious, and reminiscent of my own Italian-American upbringing."—Todd English, author of The Olives Table and The Figs Table\ \ \ \ \ \ Publishers Weekly - Publisher's Weekly\ If, as the authors emphasize, one uses only the freshest ingredients (they include a guide to the best sources for Italian foods by state), the result--whether a simple salad or an adventurous dessert--will be a culinary triumph to enjoy. In their overstuffed tribute to one of our country's favorite cuisines, the Marianis (Galina is a food columnist, John is the author of The Dictionary of Italian Food and Drink) tackle both the familiar and the rare. Many of their spaghetti dishes are paired with vegetables, such as a Spaghetti with Cauliflower recipe, which also calls for currants, saffron and anchovies. Conversely, fruit is often used to brighten their meat dishes. Roasted Sausages and Grapes are hot and sweet at once, and there's an irresistible Mountain Lamb Scallopine with Figs and Honey made with ginger, fennel and orange juice. Additionally, the authors include a small collection of comforting, childhood favorites, like Johnny Marzetti, an Italian-style Sloppy Joe; Chicken Tetrazzini, with Parmigiano-Reggiano, heavy cream and butter; and even Baked Macaroni and Cheese, perked up with a touch of cayenne. Quite addictive and good for the soul, if not always for the waistline, these 250 recipes will prove handy on nights when there are no reservations to be found at the local ristorante. Agent, Heide Lange. (Dec.) Copyright 2000 Cahners Business Information.\ \ \ Library JournalNow that such essential ingredients as good olive oil and real Parmesan cheese have become readily available here, and Italian restaurants in this country are far more sophisticated than those old-fashioned neighborhood places that offered little more than spaghetti and meatballs, restaurant critic Mariani (The Dictionary of Italian Food and Drink) and his wife decided to explore "the new Italian-American cuisine." They include more than 250 recipes for both well-prepared versions of familiar dishes that all too often had become little more than clich s, such as Clams Casino, as well as more contemporary dishes using Italian ingredients and cooking techniques, such as Tuna Carpaccio with Chives. Wine suggestions are included throughout, and headnotes and sidebars provide culinary history and lore, along with family anecdotes and reminiscences. For most collections. Copyright 2000 Cahners Business Information.\ \ \ \ \ From The CriticsThe Italian American Cookbook showcases 250 recipes celebrating an Italian-American culinary heritage. From Clams Casino, Polenta with Mushroom Sauce, and Shrimp Scampi, to Spaghetti with Potatoes and Garlic, Chicken Parmigiana, and Panini with Roast Beef, Peppers, and Onions, The Italian American Cookbook covers every aspect of fine dining and even includes a special section on sampling Italian wines.\ \
