Book by Joyce Goldstein Paolo Nobile photographer
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Just when it seems there could be nothing new to say about the cuisine of Italy or the slow food movement that was born there, Goldstein dazzles with this selection of soups, stews, roasts, sauces and casseroles. Her lushly produced and impeccably researched volume explores traditional home-cooked dishes from regions not well known to American readers, such as Liguria, Abruzzi, the Marches, Apulia, Sardinia and Trentino, as well as the more familiar Tuscany, Piedmont and Sicily. In addition to staples such as lasagna and osso buco, Goldstein resurrects treasures such as Le Virt, a farro and bean soup from the Abruzzo; Spicy Fish and Shellfish Stew from Livorno; Lamb, Fennel, and Bread Casserole from Sardinia; Beef Stew with Sweet and Hot Paprika from Trieste; and Apulian Fava Pur e with Wild Greens. Goldstein (Solo Suppers; Enoteca; etc.) introduces each recipe with an engaging note on the history of the dish, and her thorough instructions make it clear she's accustomed to teaching as well as working in the kitchen. This beautiful volume will more than hold its own alongside recent additions to the fast-growing slow food shelf. Like Goldstein's slow-braised Calabrian Rolled Pork Shoulder, this tribute to Italy's diverse cuisine and artisanal ingredients will stand the test of time and reward home cooks with every repeat visit. -Publishers Weekly, starred reviewReseña del editor:
Everyone loves Italian cuisine and Joyce Goldstein brings us more than 120 recipes for slow-cooked, comforting, and delicious meals. From celebrated cookbook author Joyce Goldstein comes an invitation to slow down, enjoy life, and celebrate the pleasures of cooking that takes its time. In Italian Slow and Savoury, more than 120 recipes for soups, stews, pasta sauces, braises, roasts, and casseroles, demonstrate the advantages of taking our time. These are everyone's favourite Italian dishes: braised pork ribs and sausages smothered in tomatoes and red wine; a fennel-scented beef sauce served over potenta; a hearty white bean soup with mussels; a lamb stew flavoured with citrus-scented olives; dishes that are simple to prepare, their enticing flavours developing slowly on the stove top or in the oven, leaving the cook free to sit down and enoy a little time to themselves. In a world where fast-food dining can be an everyday occurance, it's time we all slowed down to enjoy dining the Italian way.
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