THE NEW ITALIAN COOKING by Margaret & G. Franco Romagnoli Romagnoli

THE NEW ITALIAN COOKING

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KIRKUS REVIEW

What the ""newness"" of the title boils down to is just More Recipes from the Romagnolis--and very nice recipes they are. Food processors, pressure cookers, non-stick vegetable pan-sprays, and cosmopolitan combinations are more in evidence than in the authors' two previous books, but not irresponsibly so; there is almost nothing here that can't also be managed by more traditional methods. This is mostly sensible, interesting, and blessedly unpretentious food, ranging from risottos and robust lasagne dishes to adroitly cooked vegetables, a variety of savory puff-paste appetizers, and surprises like duck-egg cake. Purists should note that the Romagnolis cook according to their own eclectic tastes rather than any classical canons, and will gladly use frozen asparagus, bouillon cubes, and other shortcuts. But they have a generally solid sense of what goes with what. Among their pleasantest contributions are small home-made pizzas, ""Jewish-style"" deep-fried artichokes, pasta with salmon and peas, Irish corned beef and cabbage all' italiana, risotto with chestnuts and almonds, and a handful of eel dishes. American-Italian cooking with agreeable nods in both directions.

Pub Date: Sept. 2nd, 1980
Publisher: Atlantic/Little, Brown