LEONE'S ITALIAN COOKBOOK by Gene Leone

LEONE'S ITALIAN COOKBOOK

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KIRKUS REVIEW

Leone's Restaurant opened on Mother Leone's thirty-second birthday; on opening night, she fed Enrico Caruso and his friends from the Metropolitan Opera. In 1906, Leone's had twenty seats; in 1959 it boasted 1500 and was sold for three million dollars. The secret ingredient was Mother, who claimed: ""The basis for good Italian cooking is pure olive oil, butter, salt pork and common sense."" Gene Leone offers 300 ""topnotch"" Italian recipes mixed with anecdotes about the restaurant and its clientele, moving from antipasto supreme to cappucino; there are also tips on ingredients and utensils to have on hand for la ottima cucina.

Publisher: Harper & Row