Click To View Larger Image

• by:
• Romagnoli, G. Franco

Originally published in 1976, this revised edition has been updated to include the fresh ingredients available in today’s markets and contains twenty-one completely new recipes. Romagnoli’s friendly style is wonderfully suited to his topic: “Press down on the bits of garlic with a wooden spoon and mash any resisting pieces to nothingness.” “If olive oil leaves a bitter aftertaste, it is perfect--to boil in cauldrons and pour on attacking enemies.” The book outlines special techniques for the savvy home chef, such as pasta-making with a Cuisinart, and includes photographic illustrations. Featuring classic dishes--fettucine pomodoro e basilico, flounder with capers, savory risotto in red wine sauce, and fresh fig pie, for example--these recipes satisfy every expectation of pan-Italian eating while simultaneously respecting the principles of lean cooking.