Showing posts with label italy. Show all posts
Showing posts with label italy. Show all posts

Williams-Sonoma The Best of the Kitchen Library: Italian Favorites Review

Williams-Sonoma The Best of the Kitchen Library: Italian Favorites
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I love a cookbook that has color pictures of EACH dish! Its nice to know what its supposed to look like. This cookbook has variety and makes complex interesting recipes easy for even a novice in the kitchen. I own them all and can't beleive I survived without them.

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All of your favorite recipes from the award-winning, forty-three volume Williams-Sonoma Kitchen Library can now be found in four new comprehensive collector's editions. These collector's editions feature gorgeous, full-color images of every recipe as a finished dish, and step-by-step photographs that illuminate more challenging tasks. Written by international cooking authorities, these timeless recipe collections provide everything the home cook needs to prepare delicious, inspiring meals for friends and family.

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Back to Square One: Old-World Food in a New-World Kitchen Review

Back to Square One: Old-World Food in a New-World Kitchen
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I have drawn on this book almost exclusively for about six years. Underneath the specific recipies is an approach that has transformed my own cooking. A huge bonus are the wine reccomendations for nearly every dish--including soups, salads, and desserts--that provide a road-map for discovering the pleasures of thoughtful matching. It's not fussy, but chock full of good humor, finesse, and joy.

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Gets readers back in touch with their food heritage with more than 240 recipes from diverse culinary traditions. By the author of The Mediterranean Kitchen. 35,000 first printing. $60,000 ad/promo. Tour.

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Tastes from a Tuscan Kitchen (Hippocrene Cookbook Library) Review

Tastes from a Tuscan Kitchen (Hippocrene Cookbook Library)
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One of the newest additions to the simply outstanding roster of ethnic cookbooks from Hippocrene, "Tastes From A Tuscan Kitchen" is the collaborative effort of Italian culinary experts Diane Nocentrini and Madeline Armilotta who first met in a small village about 16 miles outside of Florence, Tuscany. They decided to co-author a Tuscan cookbook with recipes specifically designed for the American kitchen cook and which would reflect the culinary traditions, flavors, and dishes of the Mediterranean countryside of Tuscany. Showcasing more than 150 recipes that are easy to prepare on short notice, wholesome, nutritious, delicious and particularly suited to daily cooking schedules, the recipes range from appetizers, to soups and salads, to entrees and desserts. Of special note are the chapter of recipes devoted to the use of Eggs and section devoted to Tuscan wines. The recipes feature such tempting fare as Lasagne con Ragu (Meat Lasagne), Costolette di Maiale con Salvia e Chianti (Pork Chops with Sage and Chianti), Frittata di Patate e Verdure (Potato and Vegetable Omelet), Pomodori Ripieni con Riso (Stuffed Tomatoes with Rice), and Semifreddo al Caffe (Coffee Parfait). With the added inclusion of a chart of metric conversions, "Tastes From A Tuscan Kitchen" is a welcome and core addition to any family or community library ethnic cookbook collection.

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Tuscany evokes visions of sunflower fields, clear blue skies, and delicious aromas floating through the warm breeze--central Italy at its most beautiful. The Tuscan cuisine is filled with nature's treasures. Fragrant olive oil, fresh herbs, fresh fish and vegetables, and warm creamy cheeses abound. Over the years, the authors have collected many recipes from friends and relatives living in the Tuscan region and throughout Italy; here, they present over 150 of the best. In Tastes from a Tuscan Kitchen, you will find a wide variety of recipes, ranging from such staples as Pasta e Lenticchie (Pasta and Lentils), Cacciucco (Fish Soup), L'Impasto (two perfect pizza doughs), to Castoletti di Maiale con Salvia e Chianti (Pork Chops with Sage and Chianti), Scaloppine al Limone (Veal Scallops with Lemon Sauce) and Polpette di Macinato (Tuscan Meatballs). Delicate crêpes are stuffed with a variety of savory fillings and covered with the perfect topping--a creamy, rich Béchamel Sauce. Then there are the sweet crêpes and charmingly named Bongo (Chocolate Profiteroles) that easily melt in your mouth. Tuscan sauces, crostini toppings fragrant with herbs, creamy risottos, even delightful ways to use leftovers--try Polpette di Patate (Italian Potato Cakes)--will have you turning again and again to this charming compilation of recipes. And the suggestions for Tuscan wines will keep your mouth watering for more.

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Umberto's Kitchen: The Flavours of Tuscany Review

Umberto's Kitchen: The Flavours of Tuscany
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Good delivery - good condition - right price - everything was great. Thank you.

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Just as Menghi's restaurants are known for their warmth, so this book is wonderfully lush to look at and enjoy.

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Tuscan-American Kitchen, A Review

Tuscan-American Kitchen, A
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This book was first published in 1993 under the name of IMMIGRANTS KITCHEN: ITALIANThe authors made changes. They updated the ingredients and methods. A distinction has been made between Tuscan cooking and cooking in other Italian regions.The introduction written was helpful in understanding the various regions of Italy and the different cultures in methods and foods used in cooking.The authors wrote a detailed history of their family. You will find it not only interesting but maybe your ancestors had similar stories to tell.My grandparents were immigrants from Sicily, Italy. I have heard stories about the family get togethers, food cooked and customs.This book was a look back into a time in the authors' past and made me eager to try the recipes. They are recipes that are still alive not only in American but in Tuscany too.
Here are a few of the recipes I used:
The first one I made was the Boiled Potato with Parsley Salad. Variations to the recipe included adding garlic, fresh vegetables like tomato, cucumber, peppers, beans or olives. I made the salad for our family church picnic. The bowl was empty when I left. I loved the vinegar and oil dressing on the salad. It added to the freshness of the vegetables I used.
The second recipe I was the polenta. I made the polenta and let it harden in a rectangular pan in the refrigerator overnight. I made the meat sauce in the book which I used the next day on the warmed up polenta which had been cut into rectangles. This was another delicious combination and a nice change from pasta and meat sauce.
The recipe choices range from appetizers through vegetables ( in alphabetical order). You will not be disappointed in this story book and cook book. The ingredients can be easily found in your grocery store. All you need to do is add your time and your love!
BUON APPETITO!!!
[...]

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This definitive Italian cookbook presents more than 250 kitchen-tested recipes, along with five essays and illustrated, step-by-step instructions for the essentials of Italian cooking, such as stuffing an artichoke, making cannelloni, identifying dozens of types of pasta, and more. In addition to the well-known pastas, breads, and meats, the recipes include canapes, sweets, baccalà, chicken galatine, soups, vegetables, porchetta, sausage, salami, and other cured meats. Indexes and recipe listings in both Italian and English and a complete chapter devoted to the gran fritto misto (the Italian method for frying meats and vegetables) complete this wholesome and hearty celebration of homemade Tuscan cooking.

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Nonna Tell Me a Story: Lidia's Christmas Kitchen Review

Nonna Tell Me a Story: Lidia's Christmas Kitchen
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In some Christmas books, they are written as fairy tales, to entertain and keep young minds entranced, with characters and situations that make for happy endings. But with this particular new book, from the talented and creative mind of Lidia Bastianich, you have a true tale. A true tale of a harder life that some people had to live during more difficult times, but told in such an endearing way, that her message of love and family comes shining through.
This hardcover, 9"x11", 26 page tale of Christmas past, will enchant the little ones with how simple acts of love and the the true spirit of Christmas, brought joy to Lidia as a child. And now, as a grandmother herself, she brought the same happiness to her grandchildren. The pictures are large with generous use of soft, pastel-like colors, with words that even a little one could read.
It is a delightfully written story of how the Christmases in Lidia's childhood were celebrated; not with running around and buying and spending and stressing, as we tend to do in this present world, but in simpler more cherished time of understanding the essence of Christmas; in coming together as family and finding the simple stuffs around us to prepare for the birth of our Lord.
Joining together with artist Laura Logan, both pen and picture tell the story of how Lidia, her parents, her grandparents, and her brother, spent the Christmas season when she was a child, growing up during more sparse times. But times in which the simplicities of life were the most endearing. We join Lidia as she is recounting these stories to her own grandchildren, and the lesson and impact such closeness imparts to young children as the older generation passes on the memories of a era gone by and the joy that it brought to them.
Instead of the luxury of a big Christmas tree, she tells of a small juniper bush that held little blue berries on its branches, and was bedecked with homemade cookie wreaths and tangerines and pears and apples and figs and bay leaves and such, with ribbons to tie those special decorations. Candy was also placed on the bush but candy was quite a treat in those days, and whenever she and her brother would eat one of the candies, they would place small pebbles in the wrapper and place them back on the bush, so that no one would notice.
In telling this story to the children, they too wanted to have that same type of Christmas celebration, and in the earnestness that only children can evoke, carried out the same tradition through the same actions.
A gifted artist, Laura Logan has created darling caricatures of Lidia and her family, especially her grandchildren, and with color and imagination, brought the scenes to the pages of this book. As her grandchildren will someday cherish, this was a wonderful and touching way of being entwined in their grandmother's love and life.
At the end of the story, there is a grand caricatiure photo of the Bastianich family, including Lidia's mother, Erminia, along with Lidia's children, Tanya and her husband, and son Joseph and his wife, along with the grandchildren, gathered around the tree and fireplace, feeling once more the joy of her Christmas past.
Near the end, the book contains the recipes that make for a simple, yet memorable celebration such as Fruit Tea, Brutti Ma Buoni cookies, Fregolata (Cookie Crumbles), Crostoli (Fried Ribbon Cookies), Pignoli (Amaretii con Pignoli; these are delicious!), Biscotti ai Demi di Sesamo (Sesame Cookies), Crostata (Fruit Jam or Chocolate Tartlet Cookies), Chocolate Chip Oatmeal Cookies, PB & J Cookies, Angel Food Cupcakes, Simple Sugar Cookies, Almond Apricot Butter Cookies, Almond Stuffed Figs, Chocolate Star Cookies, Royal Icing, and Palacinkes.
The last 2 pages of this wonderful book is called "Decorating the Tree" which was a short little essay of sorts desribing how the Christmas tree (or bush!) can be decorated by finding the right ribbons and fruits, and how to use them to bring that memory to life.
This reminded me very much of the books I read in my childhood, which made me want to read them over and over again because of how warm and happy they made me feel. It also reminds me of times shared with my own grandparents and the stories they told; those memories are priceless to me. Yes, I am very much in awe of what Lidia does, and the talent that she has, but one would be hardpressed to deny the delight that such a simple story can bring to the heart. Peace.

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Mangia, Little Italy: Secrets from a Sicilian Family Kitchen Review

Mangia, Little Italy: Secrets from a Sicilian Family Kitchen
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After so many copies of Italian books that I've thrown out, this one works. It was recommended to me by several professional cooking teachers. I made the Cassata cake, the mother or all Sicilian cakes, and it was fantasik. Romina's 7-Hour Sunday Sauce is the best I've ever made. The family went crazy with the results. I even found pizzas here I have only heard about, such as "Sicilian Christmas Pizzas" stuffed with pork and spinach, and Salted Sardine pizzas. These recipes are impossible to find, and they all worked. I also made her Lemon Cakes which has that homemade taste in the crust topped with cinnamon that I remember Grandma making. This is a book you can read for folktales or cook with. That is rare. I particularly loved the author's tips called "Secrets of Success" on the side of the pages, it helps to make cooking easier. So if you want to make an authentic Lasanga the way it was at the turn of the century or a real Sicilian pizza, the way it's made in Sicily, this is the only book that I've found that is the real thing. Bravo Francesca Romina!

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La Cucina Siciliana di Gangivecchio: Gangivecchio's Sicilian Kitchen Review

La Cucina Siciliana di Gangivecchio: Gangivecchio's Sicilian Kitchen
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If you like to cook and you want authentic Southern Italian cooking (compared to the Tuscany inspired cooking that has been all the rage), then this is absolutely the best cookbook you can buy...with the possible exception of the Tornabene's new cookbook,which I am just about to buy. The recipes are pretty easy to follow, but most require either a fair amount of prep or some time to stir the pot. The pasta dishes are fantastic. My family loves the fava bean recipes (I cooked one as a joke in honor of Silence of the Lambs, but it was a hit, so I've been making them ever since) and the anchovy tomato sauce. I love this cookbook so much that I actually made the trip to the restaurant. It's not a place you get to by accident, you really have to want to go because it is way way out in the middle of Sicily. But the food there is excellent, and I was lucky enough to eat things familiar to me from the cookbook, as well as some new dishes. I'm not sure I'll ever try any of the desserts in this cookbook (too much work) but I've eaten some of them at their restaurant - and I can recommend them highly!
P.S. If you decide to make the trek, I recommend that you stay at their hotel. The grounds of Gangivechio are lovely and worth enjoying on their own.

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Through the Kitchen Window: Women Writers Explore the Intimate Meanings of Food and Cooking Review

Through the Kitchen Window: Women Writers Explore the Intimate Meanings of Food and Cooking
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Avakian's "Through the Kitchen Window" offers a delicious medley of stories, anecdotes, and recipes from some of today's most celebrated women writers. Authors as diverse as Maya Angelou, Ester Shapiro and Dorothy Allison share rich and distinctly different perspectives of the significance of food and cooking in their lives. Numerous stories in this collection take the reader on inspiring journeys across cultural and ethnic borders, landing in wonderful and curious foreign worlds. Everyone from West Indian slaves, Cuban Jews and Irish peasants, to name a few, are represented along with their culinary legacies. However, these stories represent much more than food; they are personal portrayals of identity, character and intimacy. Extraordinary narratives about family, friends and spirit each intertwined with hidden meanings and secret hungers of food and life. These tales will move readers to recall occasions and loved ones indelibly marked by meals or food in our own hearts and minds. From tales of struggles between mothers and daughters, the sacrificial lamb of forbidden love to cafeteria food and lime Jell-O, each reader will find at least one story that warms the heart, as well as, feeds the soul. One of my favorite stories in this collection is by the popular women's historical author, Sharon L. Jansen. Her personal narrative of her relationship with her mother is far removed from her usual chronicled style. Her story '"Family Liked 1956": My Mother's Recipes' reflects her personal feelings of the exceptional 20-year correspondence with her mother through letters and recipes. Women, cooks, or anyone who ever found delight in the pleasure of eating, will treasure this book. Add it to your library and read it again and again. You'll never tire of the warmth, love and inspiration you will find in each and every story.

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Women Writers Explore the Intimate Meanings of Food and CookingWith recipes from many, and contributions by Maya Angelou, Letty Cottin Pogrebin, and Marge Piercy, among others.

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The Mediterranean Kitchen Review

The Mediterranean Kitchen
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I was just a bit disappointed when I began reading this book, as I was expecting something a bit more scholarly, based on the title, the very classy artwork on the cover, the impressive blurbs from Paula Wolfert and Jacques Pepin on the back cover, and the large number of expository books on Mediterranean cuisine by the likes of Ms. Wolfert. As it turns out, this book is neither a historical and geographical study like Claudia Roden's `The New Book of Middle Eastern Food', nor an analytical study of Mediterranean cuisine like Nancy Harmon Jenkins' `The Essential Mediterranean'. The book is teacher and restaurant chef Joyce Goldstein's interpretation of a cuisine which skips around the entire rim of the Mediterranean.
Since these other books and many like them have some interest beyond the recipes themselves, Ms. Goldstein's book will shine primarily if she succeeds in doing a better job with the recipes. After all, unlike the other authors who are primarily culinary journalists, Ms. Goldstein is a professional chef with credentials that include a stint at running the shop for Alice Waters at Chez Panisse.
Thus, what I did was to compare Ms. Goldstein's recipes to those for the same dish in the books by the culinary journalist / scholars. The first is the old war-horse Baba Ghanouj. Comparing Ms. Goldstein to Ms. Roden, the first difference one sees is that Ms. Goldstein adds pine nuts to the recipe and gives a wider range of presentation tips. The more significant difference is that Ms. Goldstein's procedure is just a bit fuller and fussier in its detail. While Ms. Roden clearly knows her stuff, Ms. Goldstein proves her professional kitchen experience here.
The second comparison was based on a Moroccan Lamb Tagine with Lemon and Olives, comparing again to Ms. Roden. The first thing which jumps out at you is that Ms. Goldstein is very clear that this is not an authentic dish, as she substitutes a lemon conserve for the traditional briny Moroccan preserved lemons prepared with salt. The second big difference is that Ms. Goldstein begins by marinating the lamb cubes with a spicy olive oil `rub'. The third big difference is that Ms. Goldstein (optionally) adds baby artichokes and specifies `Moroccan or Kalamata' olives to Ms. Roden's generic green olives. Lastly, Ms. Roden's method is specifically written to be done in a tagine, while Ms. Goldstein's procedure is more friendly to a commercial kitchen.
The third comparison with Ms. Roden was for a Fish and Couscous soup / stew. Ms. Roden's recipe is an Algerian recipe, while Ms. Goldstein bases her recipe on a suggestion from Paula Wolfert. Both recipes call for harissa and both books give recipes for same. Ms. Goldstein's recipe from Pantelleria adds Moroccan Charmoula (go figure), a spicy lemon / olive oil based fish sauce. The procedures are remarkably similar, although Ms. Goldstein's method is more clearly based on restaurant practice, where prepared fish fumet is used and lots of flavor are imparted by a long, refrigerated marinade.
As the pattern of differences with Ms. Roden the journalist have become clear, I decided to compare a pasta, Spaghetti alla Puttanesca from Ms. Goldstein to a `gold standard' recipe by Cooks Illustrated `best recipe' workup. True to the spirit of the dish, Ms. Goldstein's recipe is simple, but does not violate any cautions posed by the fastidious `Cooks Illustrated' interpretation. My only reservations with Ms. Goldstein's recipe is that it uses a prepared tomato sauce as an ingredient, which seems contrary to the spirit of the dish and she does not offer any suggestions on using the pasta cooking water to loosen up the sauce, if necessary.
In my last comparison, I decided to put Ms. Goldstein against the great (literally) Mario Batali's potato gnocchi recipe which Mr. Molto says has been done in his family since his Nonna made them. In all essential matters, the recipes follow almost identical steps, with the single major difference that Ms. Goldstein bakes her russets rather than boils them as Mario does. Ms. Goldstein spent a great deal of research to arrive at this variation to tradition. Also, while Mario describes a simple well method done with riced potato, Ms. Goldstein adds many cautions regarding minimal working and the smallest possible amount of flour added. Other gnocchi recipes have also been more emphatic about being spare with the flour than Mario is, but then, his book is stressing simplicity and other books are not. I give Ms. Goldstein big points on adding to our understanding of this dish, even if I am sure Mario's technique is much more traditional. Ms. Goldstein's method will work better for those of us who have not been making potato gnocchi for the last forty years.
Ms. Goldstein's book literally takes a cooks tour of the Mediterranean with chapters on Appetizers; Antipasto and Other Mixed Plates; Mediterranean-Inspired Salads; Soups; Pasta; Beans, Rice, and Other Grains; Fish and Shellfish; Poultry; Meats; Vegetables; and Desserts. There is no plan to the selection and a clear statement that these are interpretations done for the restaurant, not traditional dishes.
The book includes a rather good chapter on wine recommendations. I cannot speak for the choices, as I know nothing about wine. I can only say the presentation of the wine selection rationale is as good or better than I have seen elsewhere.
Highly recommended source for a thoughtful, tasty, and very wide-ranging selection of Mediterranean dishes from Gibraltar to the Levant. Not always easy, but always fully explained.

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"A Woman's Place Is in the Kitchen": The Evolution of Women Chefs Review

A Woman's Place Is in the Kitchen: The Evolution of Women Chefs
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I loved this book. As a recent graduate of a culinary school and a mid-life career changer, this book gave me much insight into the culinary field. I loved all of the personal stories in the book and I enjoyed the historical footnotes

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A survey of professional women chefs, this book provides an up-close-and-personal perspective of what a career in the food industry involves for today's women and men.

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Francesca's Kitchen Review

Francesca's Kitchen
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I have never had the chance to read any of Peter Pezzelli's other books but an article about Francesca's Kitchen intrigued me. I rarely read this type of book..I am more into mysteries and suspense. However, I was pleasantly surprised. It was a warm, enjoyable read. I could relate as my children have recently moved out and I, too, am an empty nester. Most of the story centered around the kitchen with Francesca's love and caring being expressed in her food and caring nature. I could just smell the garlic and tomatoes simmering. I highly recommend.

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No one writes about Italian-American families with the humor, warmth, and heart of Peter Pezzelli. Now, with Francesca's Kitchen, he delivers another winning novel about how much we need the closeness of family--even if we don't know it.Where There's Food, There's FamilyFor years, Francesca Campanile was the queen of her home. Standing in her Rhode Island kitchen, making sauce from sun-ripened tomatoes, dropping in basil from her garden, and adding fresh onion, Francesca dispensed advice as liberally as she did the garlic, arguing nonstop with her son and two daughters. It was wonderful. But now, her children and their children have moved away. And for the widowed Francesca, no longer having a family around to pester, annoy, guide, love, harangue and, of course, cook for, makes her feel useless. Who is she without them? What she needs is another family that needs her, and when she sees Loretta Simmons's ad in the Providence paper for a part-time nanny, she's sure she's found it. All the single mom wants is someone to fill in for a few hours a day. But it's obvious to Francesca that Loretta and her kids need more--a lot more. Loretta's struggling to make ends meet. Every man she brings home is a disaster. And her kids could definitely use some guidance--and a little lasagna, frankly. In these frazzled, disconnected people, Francesca senses a hunger and loneliness as deep as her own. It's time for Francesca to work her magic--if she can--and the best place to start is the kitchen...Funny and moving, with a heroine to adore, Francesca's Kitchen is a delicious story about sharing love, life, advice, and, above all, food. Peter Pezzelli was born and raised in Rhode Island. A graduate of Wesleyan University, he lives with his wife, two children and their dog in Rhode Island where, most days, he is busy at work on his next novel. Every Sunday, however, if he's not riding his bike, you'll find him and his family at the dinner table, enjoying a plate of rabes and sausage, or a nice fritatta, or some other favorite Italian dish cooked up by his wife.Praise for the Novels of Peter PezzelliEvery Sunday"A sweet, brave, and funny novel--with a heart as big as the entire state of Rhode Island."--Claire Cook, author of Must Love DogsHome To ItalyA BookSense Pick! "A beautiful novel...Peter Pezzelli captures the warmth of Italy--family, friendships, and food--invites us into the world of his wonderful characters, and takes us full circle on a journey of life and love."--Luanne Rice, New York Times bestselling author"Bighearted and wise, Home to Italy is a charming ode to the romance of new beginnings and the Italian gusto for life. Peter Pezzelli's tale of a widower who returns to his childhood town in Abruzzo to rebuild his life, only to be struck by the legendary thunderbolt of love, is a continuous delight."--Louisa Ermelino, author of Joey Dee Gets Wise"With heartwarming touches of humor, Home to Italy reaffirms that life can always be renewed. This is a wonderfully satisfying romance that brings to life the sights, sounds and tastes of Italy."--Romantic Times"A warmhearted novel, perfect for an autumn evening in front of the fire."--Litchfield Enquirer--This text refers to the Kindle Edition edition.

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Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany (Vintage) Review

Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany (Vintage)
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I don't go to restaurants. I don't watch FOOD Channel. I don't even order take-out. I'm just a pizza and burger guy with an occasional side trip to Taco Bell for my veggies. So why was I reading this book?
My lunch partner was reading this weirdly yellow hardback and slowly choking on his burrito as he chuckled through Page 230 where the author had become a walking grease fire. Now, I can understand the humor behind being lit up like a Christmas tree in my kitchen (I'd done that after turning on the burners without removing my Hungryman TV dinner carton on top of it.) But a whole book of such mishaps?
Ah, my friend urged this book on me and predicted I'd be converted! He would be able to persuade me to go to an eatery that didn't have paper boats of onion rings or plastic packets of mayo. I would want to eat ramps (huh?) and autumn squash! I would want to eat fennel pollen!!
And he was right! I was plastered to this book for the next week and a half. Buford started his quest to understand what goes on behind the professional kitchen, in Mario Batali's restaurant, Babbo. He offers himself as an unpaid servant. He promptly cuts himself while deboning ducks and hunting for their "oysters."
And his whole world is never the same again. After months of culinary bondage, he flies to Italy to roll pasta with Betta (why you make pasta like an old woman, eh?) and butcher tall cows with warbling Dario and carve thighs with the Maestro (of the Monster Hands) in Tuscany.
I suffered with him as Molto Mario roots in trash cans, retrieving celery leaves and lamb kidneys that shouldn't have been tossed in the garbage. I puzzled over the importance of broccoli floret heads to customers. I winced as he burned himself --- dropping ribs in popping olive oil--- by hand. (There's some tremendously good, bloody vivid descriptions of Buford's kitchen's injuries.) Its almost like reading a Clive Barker book with lard and chickpeas!
I laughed as he hauls a whole pig (not a mere piglet) to his home in Manhattan so he can butcher it. I cackled as he drops munchkin pasta on the floor-- trying to roll it to impossible thinness. I marveled at how Buford "touched" meat for "doneness" and the resemblance of tortellini pasta to "innie" belly buttons. I snickered at the almost pornographic way . . . sausages were made. I groaned at creepy Riccardo and the ever-swelling polenta.
This book is pullulating with such jewels. And I haven't even spoken of the bizarre personalities behind that reduction of liver in butter sauce. There's Mario Batali, bigger than life and much engaged with pig fat. Marco Pierre White and his restaurant empire and his tasty thoughts on the aging of game birds. Yuck! Then there's the sous chefs, the prep chefs, the grill guys and the pasta guys. All fascinating and as unforgetttable, in their way, as Batali and White's tantrums! Andy and Frankie, Memo, Tony Liu and Alex with their dreams of owning their own restaurants. The clan of Latin cooks and servers who inexplicably all come from the same town . . .
Read this book. Even if you're not a foodie. Even if your idea of fine dining is a tin of sardines on instant rice! You'll love every minute of it. 5 Stars Plus Plus Plus!

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The California Pizza Kitchen Cookbook Review

The California Pizza Kitchen Cookbook
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CPK brings a wide variety of international cuisines to the pizza crust. I was delighted when they came out with this cookbook, but was disappointed to find that my favorite item from the restaurant, the Oriental Chicken Salad, is not included in the cookbook. Well, they need to get me back into the restaurant once in a while. The recipes make extensive use of cilantro and garlic. Also note, that although the recipes are easy to make (as cited by the other reviewers), the first time you make the recipe it make take a long time. For example, the first time I made the Shrimp Scampi pizza (listed as Shrimp-Garlic in the book), it took me about 3 hours, not including the dough preparation time. This is because just making one ingredient, the roasted garlic, took about an hour. Since then I have learned which ingredients can be prepared in advance. The Shrimp Scampi Pizza with whole wheat crust is the best pizza that I have ever tasted, and that opinion has been shared by everyone who has tasted it. It is better than the restaurant's and worth the trouble. Another family favorite from this book is the broccolli with sun-dried tomatoes. Again, except for getting all that garlic peeled, this recipe has a minimum number of ingredients, is quick to make (30 minutes), is extremely tasty, and can feed a crowd. You feel really special when you get to have this for lunch the next day.

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The California Pizza Kitchen Cookbook BBQ Chicken Pizza, Mixed Grill Vegetarian Pizza, Tandoori Chicken Pizza, Thai Chicken Pizza. These are just a few of the delicious pizzas, baked fresh in wood-burning ovens, that have helped to make California Pizza Kitchen into one of America's hottest and most successful restaurant chains. Founders Larry Flax and Rick Rosenfield "put the world on a pizza" and the results are fantastic. Now, for the first time, here are the recipes that have made CPK restaurants so popular, with step-by-step directions to make pizza cooking easy and fun, even for beginners. In addition to the pizzas and calzones, Rick and Larry include recipes for creative pastas, salads, soups and appetizers, not to mention the tempting dessert pizzas. Whether CPK is already your favorite place to dine with family and friends or you're a creative cook with a taste for bold, fun, international flavors, The California Pizza Kitchen Cookbook is the cookbook for you.

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Four Kitchens: My Life Behind the Burner in New York, Hanoi, Tel Aviv, and Paris Review

Four Kitchens: My Life Behind the Burner in New York, Hanoi, Tel Aviv, and Paris
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Before reading this book, I didn't know much about what went on in restaurant kitchens. Obviously I knew that people were busy behind the scenes making my food, but I never really sat down to think about the entire process of what went on. I was interested in this book because I did want to learn about life behind the scenes. I found that Lauren Shockey has written an excellent foodie and travel memoir that's both fun, entertaining and yummy.
At first I was appalled at how mean some of the people were to Lauren when she first started in the restaurants in NYC and Paris. I don't understand why people expect everyone to know everything as soon as they start and then they get yelled at even though they were not told exactly what or how to do things. In contrast the restaurants in Hanoi and Tel Aviv were more laid back and willing to explain things without yelling. Is it the locations and atmosphere that make the difference? Is there a sense of snobbery in bigger cities that put people on the edge?
Shockey gives several chapters to each restaurant and goes into detail about the style of the restaurant, the food the serve, and the people and culture of the area. It's interesting to see how each restaurant was different, not only in terms of food, but in how they did things in the kitchen. No matter how much she learned in one place, she had to relearn things all over again at a new restaurant. There are so many different styles of cooking to keep track of and so many inside information to learn. Shockey also makes a good point of how it's hard to be a woman in the field and how the industry is very heavily male dominated.
I was a bit afraid that the book would venture more into Shockey's personal love life but was pleasantly surprised that it was only kept to a few brief comments. I think if it had, it would have limited the audience of who the book would be targeted at so I'm glad that she didn't go there. There are also tons of recipes in the book from each different place. Some of these things I know I would never eat but there's a lot of good ones that look somewhat not complex. I appreciated how Shockey gives background to the dish and doesn't just throw out the recipe with no context.
I really enjoyed reading this book. The writing style is very engaging. Shockey does a very good job at explaining everything to the newbie (unlike some of her colleagues when she was learning!) and making sure they know what's going on in the kitchen. If you have any interest in food, restaurants and travel, I highly recommend picking up this book. You will become informed, cultured and very hungry afterwards. I think that out of the four places, I would like to visit the restaurant in Hanoi the best. 2011 has been a good year for memoirs for me and this is another book that makes my top memoir reads for this year. HIGHLY recommended.

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Kitchens: The Culture of Restaurant Work, Updated with a New Preface Review

Kitchens: The Culture of Restaurant Work, Updated with a New Preface
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There are two reasons to read this book. First, Fine offers an in-depth analysis of the restaurant kitchen life by studying four restaurant kitchens in the St.Paul-Minneapolis area. In a society which is enamored with eating out, this can help us understand what really takes place behind closed doors. Fine has taken the time to understand the kitchen life through the study of the trials and tribulations of chefs, as well as enrolling in cooking classes at a vocational college to understand the training process that many of these individuals have experienced. Second, Fine offers an in-depth analysis of organizations through his study of these restaurants. While this is often lost on those not steeped in the social sciences, scholars interested in the study of organizations and/or the symbolic interaction approach will find it both entertaining and challenging to follow, interpret, and critique this perspective. Overall, this is a lively read that is hard to put down.

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