Artisan Breads Every Day
Peter Reinhart has done it again giving us yet another indispensible resource for making excellent breads at home. In this book Reinhart takes the basic principles behind no-knead bread and applies them to his own formulas and techniques. The result is a sort of hybrid that, while a bit more involved than other no-knead recipes, still cuts down on active time, and results in some of the best breads you will ever make.
Seafood alla Siciliana
In the cookbook Seafood alla Siciliana: Recipes and Stories from a Living Tradition, author Toni Lydecker takes us with her on a trek through Sicily in which she visits fishermen, fish mongers, restaurant chefs and home cooks all over the Island. The result is a comprehensive and evocative volume on the rich culinary tradition of Sicilian Seafood that not only gives us great recipes, but an insight on how history and tradition have shaped the wonderfully eclectic cooking of the island.
Sicily: Culinary Crossroads
Italy's Food Culture is a series of regional Italian cookbooks, translated into English, from publisher Oronzo Editions. Two volumes have been released so far, Puglia: A Culinary Memoir and Sicily: Culinary Crossroads. The noble goal of this series is to give the American reader an unfiltered look into the rich regional culinary history and recipes of Italy, and it is off to a great start.
A16: Food + Wine
A16 is an acclaimed restaurant in San Francisco, inspired by the food from the Campania region in southern Italy. It is named after the highway that runs through Campania connecting Naples to Puglia. A16: Food and Wine, a cookbook by A16's executive chef and Wine Director, Nate Applemen and Shelly Lindgren respectively, is an excellent guide to the wines and peasant food of Campania and nearby regions.
The Perfect Scoop
I must start this review off with an apology. There is no excuse for waiting until mid-August to post a review of The Perfect Scoop. If this is the first you are hearing of this excellent book on all things ice cream, then I have let over two months of prime ice cream making and eating time this summer slip through your grip.
The Silver Spoon
Over 50 years ago Domus, an Italian architectural magazine,
commissioned a team of cooking experts to travel across Italy. Their
mission was to gather traditional recipes from different regions of
Italy for a cookbook. The result of this undertaking was The Silver
Spoon (Il Cucchiaio d'Argento in Italian). Long considered a classic in
Italy, this cookbook has never been available in English, until now.
The da Fiore Cookbook
Tucked away on a small side street, a few minutes walk from the Rialto
Bridge in Venice is Osteria da Fiore, considered by many to be the best
Restaurant in Venice. I had the good fortune to dine there on my recent
trip to Italy and it was definitely one my most memorable dining
experiences.
Marcella Says
In her latest cookbook Marcella Hazan attempts to capture the spirit of
her famous Italian cooking classes, which began modestly in her New
York City apartment during the 1960s and evolved into widely sought out
Master Classes in her Venice home.
