NORTHERN ITALIAN COOKING

by Francesco Ghedini ‧ RELEASE DATE: Sept. 1, 1973

Ghedini starts with the sine qua non of Italian cooking, the sauces -- here made with whole tomatoes and less (much less) basil and garlic than the paisanos of Sicily and Naples would ever tolerate. The appetizers which feature such luxury items as truffles, oysters and caviar remind you that the north has always been the most prosperous part of the country. Both the time needed for preparation and the ingredients required tend toward the lavish and many dishes show a distinct Gallic influence. The veal and lamb must be of the best quality and Ghedini (who recently died) was an epicure of the old school taking a dim view of improvisations and shortcuts as canned and packaged by the Ronzonis.

Pub Date: Sept. 1, 1973

ISBN: N/A

Page Count: -

Publisher: Hawthorn

Review Posted Online: N/A

Kirkus Reviews Issue: Sept. 1, 1973

Categories: NONFICTION