THE BEL CANTO COOKBOOK by Peter Gravina

THE BEL CANTO COOKBOOK

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KIRKUS REVIEW

To the opera addict, this will be a heady tonic, for the text provided by enter Gravina, host of the opera program on WABC-FM, is an intimate picture of the pera stars whose names will be familiar to one and all. And the subject is food -- ourmet food, specialties of those known lovers of good eating. The recipes here ?ollected were contributed to Peter Gravina specifically for this book, and the final ?ection includes dishes he has prepared over the years for ravenous stars in the period following performances. This section he calls Encore, while the others go through apertif, soup and fish, pasta, eggs and cheese, poultry and meats, and deserts under headings: Overture, Acts One, Two and Three, and Finale. Italian cooking dominates, but there is wide variety, a taste-bud tempting collation. And some of these are recipes presented for the first time- and translated for the purpose. Good reading; good looking.

Pub Date: Oct. 2nd, 1964
Publisher: Doubleday