THE COOKING OF ITALY

by ‧ RELEASE DATE: April 1, 1968

Steaming almost in tandem with The Cooking of Provincial France (1967), is another wide screen, and expansive evocation of foreign food--this time the marvellous full-bodied and fragrant foods of the regions of Italy. As in all Time-Life's production numbers, the curtain rises with a delicious overview and a relevant snatch of history. But soon the recipes flood in like the Tiber--from the ""vigorous"" cooking of Rome to ""simple solid"" foods of the south. An enormous variety of menus here belies the rumor that Italian food is all pasta and heartburn. The fish soup is a delicate happening; and all cooks who claim that a lamb casserole is quite beyond the pale, should try Abbacchio Brodettatto (braised lamb with egg and lemon sauce). Also, among many other eye-openers, salt that ever-present eggplant and set a while, before frying in oil (draws out the moisture). A gentle gliding through the byways of Italy, and larger-than-lasagne photos. With index, suppliers, glossary--the works.

Pub Date: April 1, 1968

ISBN: N/A

Page Count: -

Publisher: Time-Life

Review Posted Online: N/A

Kirkus Reviews Issue: April 1, 1968

Categories: NONFICTION