Best of Southern Italian Cooking Cookbook

Best of Southern Italian Cooking Cookbook captures the essence of the cuisines of the South of Italy from Calabria to Campania. Enjoy the culinary treasures of the region like Gnocchi, Potato Croquettes, and Cannoli. 

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Format: Hardcover with dust jacket, 196 pages. 

Copyright: 1984 

Publisher: Barron's 

Author: J. C Grasso 

ISBN: 9780812054835

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Description: South of Rome lies the vast expanse of Italy known as the Mezzogiorno, so named because the land seems to bask in perpetual midday light. Since the time when Greek trading ships first plied its coasts, the region has produced spectacular and varied cuisines -- hearty, satisfying dishes that have now been collected in one definitive cookbook. 

If you've ever dismissed Southern Italian food as mere pizza parlor fare -- heavy, oily, and smothered in tomato sauce -- this book will be a revelation. You may even join the growing ranks of food lovers who prefer the robust cooking of the south to its pale, more fashionable cousin in the north. 

The food of the Mezzogiorno evokes a spirited people and dramatic sunswept landscapes. From the fertile Campania come marvelous vegetable specialties to delight contemporary tastes; from Apulia, the abundant seafood caught off its winding Adriatic shore. Calabria and Basilicata are famous for their sausages. Then there is Sicily, whose fabled cuisine reflects the successive waves of Greek, Arab, Norman, and Spanish invaders that shaped its history. 

The virtues of Southern Italian cooking stem from hardship. Since meat and rich oils were scarce commodities among the rural poor, the people worked their magic with wholesome grains, fruits, vegetables, and seafood. Denied the leisure time for elaborate preparations, they devised festive dishes that could be made quickly and easily. 

Get ready to enjoy superb recipes like Sicilian swordfish pie with olives, raisins, and pine nuts enclosed in a mildly sweet crust; exciting variations on old favorites like lasagne and veal marsala; colorfully named specialties like uova 'mpriatorio (eggs in purgatory); and, of course, the heavenly desserts for which Southern Italy is renowned: cannoli, zabaglione, zeppole, refreshing ices, and a dozen more. 

You'll find a helpful chapter on techniques, notes on ingredients and wines, menus for all seasons, and 32 evocative color photos that capture all the goodness of real Italian cooking. But most of all, you'll find this book to be a continual source of culinary surprises and delights. 

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Condition: Good condition. 

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