From an American food writer and cooking teacher, an informed and enthusiastic culinary tour of the northern Italian region...

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THE SPLENDID TABLE: 500 Years of Eating in Northern Italy

From an American food writer and cooking teacher, an informed and enthusiastic culinary tour of the northern Italian region of Emilia-Romagna, famous for its fervently upheld cooking traditions and as the source of tortellini, Bolognese ragù, Parmigiano-Reggiano cheese, and balsamic vinegar. This last ingredient appears here in everything from pesto to rabbit stew, veal scallops, and an enticing pot-rotated lamb with wine and olives; and Kasper, who devotes several pages to the mysteries and hierarchies of balsamic vinegar, passes along a tip for simulating the expensive ""craftsman"" quality with more common versions. It's the kind of cookbook that comes with a bibliography and with copious historical and other background notes on the recipes and the different local traditions within the region. It also comes with descriptions high in swooning superlatives; fortunately, the recipes--many of them local specialties unfamiliar elsewhere--live up to the billing, both in their attention to flavor-enhancing detail and in the certifiably splendid nature of the dishes. Serious culinary explorers, Italian food enthusiasts, and readers of gastronomic travelogues will put this on their list.

Pub Date: Sept. 1, 1992

ISBN: N/A

Page Count: 500

Publisher: Morrow

Review Posted Online: N/A

Kirkus Reviews Issue: Aug. 15, 1992