Traditional dishes and more exotic fare using grocery store items.
In this first published collection gathered throughout his adventurous life, “Giuseppe” ably wields a fork as he ventures out on a delicious, adventurous recipe-centered journey. Although there’s unfortunately no index, the table of contents is divided into 13 chapters, from “Eggs and Things in the Morning” to the expected appetizers, soups, main courses and desserts, as well as less traditional “Upland Birds” (quail, peacock, etc.) and “That Was Good! What is it?!” Drawing upon “Italian/hillbilly family” recipes learned growing up in Oregon and others picked up while serving in the Navy, Colistro offers dishes “as varied as the world we live in” that should appeal to readers who know basic techniques and don’t need step-by-step instructions. It is assumed, for instance, that readers know how to prepare a rue (not a roux, for some reason) and skin, pluck or butcher wild creatures. There’s also low-tech, simple fare, such as mushroom sauce with penne pasta made special with Marsala or port wine, pulled pork and easy sausage gravy. Other winners include campfire trout, cabbage rolls and poultry dumplings quickly made from Bisquick. All can be prepared using plain stockpots, skillets, grills or griddles. Delightful little stories, such as when his daughter battled the vicious “Danny the Rooster,” pepper the book, as do off-the-beaten-menu recipes not advised for “those people who say they don’t like something just because of what it is”—Crockpot Elk Tongue, Whistle Pig Pie (groundhogs boiled and baked), rattlesnakes, cougars, deer, ant larvae, grasshoppers, etc. As becomes clear, the author was brought up never to “kill anything you are not prepared to cook.” There’s no mention of gluten- or fat-free diets, or even dieting in general, and the book as a whole is refreshingly nontrendy.
An eclectic mix of recipes that may tempt food lovers to experiment.