Recipes include American favorites, like Fettucine Carbonara and Sausage and Peppers, as well as Italian classics like Chicken Scarpariello, Braised Whole Veal Shanks with Rigatoni and Tuscan Seafood Saute.
PROS:
- Each recipe starts out with an overview and introduction by one of the authors, introducing the reader to the history of the dish, as well as the ingredients and techniques.
- Many of the basic recipes give several ways to serve the dish like Pan-Fried Meatballs followed by Meatballs in Tomato Sauce and Meatball Sandwiches.
- The Pantry chapter is a handy read for novice cooks. Includes enough basic, intermediate and advanced recipes to please all skill levels.
CONS:
- If you need a photograph for every dish, then this cookbook is not for you--although there are many full-page, color photographs included.
CHAPTERS:
- Introduction
- Stand-Alone Soups
- The Great Meatball Debate
- Dried Pasta and the Unification of the Two Meatballs
- Fresh Pasta Like Mama Used to Make: Essential Techniques and Well-Matched Sauces
- Risotto and Farotto
- Two Meatballs Go Fishing
- Meat and Poultry: Rustic Oven Cooking
- Cucina al Fresco: Grilling Italian-Style
- The Twenty-First Region of Italy: Italian-American Cooking
- Sunday Means Dinner
- The Two Meatballs Go Veggie
- Dessert at Last
BONUS SECTIONS:
- The Pantry
- Resources
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Date Published: 2007
Number of Recipes: 148
Authors: Pino Luongo and Mark Strausman
Publisher: Artisan (a division of Workman Publishing Co., Inc.)
ISBN: 978-1-57945-345-3
Amazon Consumer Rating: 4.5 out of 5 stars
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