"Cucina Simpatica" brings to home cooks the luscious, lusty food of Al Forno, the acclaimed restaurant in Providence, Rhode Island. Since opening Al Forno in 1980, owners-chefs Johanne Killeen and George Germon have won a loyal following, rave reviews, and many awards for their superb food.
The recipes reflect their down-to-earth style of hearty yet simple trattoria and Italian home cooking. Included are detailed instructions for making their renowned grilled pizza. While "Cucina Simpatica" is organized by courses--from starters, soups, salads, bruschetta, crostinis, and polenta to pizzas, pastas, grills, roasts, braises, vegetables, and desserts--the authors urge readers to be flexible and make their own choices. A grilled pizza accompanied by a small salad may suffice for dinner. Pasta can be served in small portions as a first course or in larger amounts as the focus of the meal. A platter of roasted vegetables makes a fine meatless meal.
"Cucina Simpatica" inspires home cooks to prepare the rustic, robust Italian-style food from one of America's finest restaurants.
|Bruschetta, Crostini, and Polenta||p. 59|
|Grilled Pizza||p. 75|
|Grills, Roasts, and Braises||p. 119|
|Chutneys, Condiments, and Relishes||p. 161|
|Table of Contents provided by Syndetics. All Rights Reserved.|
Number Of Pages: 224
Published: 8th May 1991
Publisher: HarperCollins Publishers Inc
Country of Publication: US
Dimensions (cm): 25.4 x 17.7 x 1.7
Weight (kg): 0.67