Ciao Y'all
Author: Johnny Carrabba
The popular hosts of the acclaimed PBS cooking show, Cucina Amore!, have written a delightful, captivating cookbook, featuring Damian Mandola and Johnny Carrabba's savory Italian cuisine from Texas.
Publishers Weekly
Cucina Amore, the long-running and popular PBS series featuring energetic hosts and self-proclaimed "real eaters" Carrabba and Mandola, has a worthy offshoot in this glossy, enthusiastic cookbook. The flavors of Sicily blend with those of Texas and the South, Cajun and Creole, in inventive dishes from the homey (Refried Cannellini Beans and Mamma's Zucchini Gialli Gratinati, or squash casserole) to the sophisticated (Pan-Seared Quail with Andouille and a Wild Mushroom Tart). But the focus is on hearty comfort foods, from soups to stews to creamy desserts. Throughout, the "two big Sicilian boys from Texas" provide straightforward and thorough directions to assembling a classic Sunday Gravy, crafting Sfinci (little Sicilian doughnuts) and even roasting garlic and blanching vegetables. Family photos and quotes from the duo make the cookbook (which is itself full of family recipes) feel a little bit like a family album: "Mamma Mandola, Damian's mom, was really good with tomatoes," notes Carrabba, while Mandola explains that Baccalaru Cefalutana, a salt cod with stewed tomatoes, was named after his grandparents' Sicilian hometown of Cefalu The recipes aren't for the calorie conscious, but they're diverse and almost uniformly pleasing. 120 photographs. (Jan.) Copyright 2003 Cahners Business Information.
Interesting textbook: Emerils Delmonico or Patti Labelles Lite Cuisine
Cannabis Cookbook: Over 35 Tasty Recipes for Meals, Munchies, and More
Author: Tim Pilcher
This innovative cookbook brings a remarkable design to the joy of cooking and baking with cannabis. Featuring stimulating recipes and lush color photography, it approaches cannabis as yet another fine ingredient to be studied and savored, like a great wine, premium cigar, gourmet chocolate, or single malt scotch. The Cannabis Cookbook divulges all you need to know to culinarily enjoy the herb that’s used by over 25 million Americans. It includes the history of cannabis in cooking, biochemical properties and effects, the best “vineyards,” and over 35 step-by-step recipes for breakfast, lunch, dinner, snacks, baked goods, and other essentials. The recipes and treats presented in this book are so delicious that nothing will get wasted. Well, almost nothing. Includes bonus section on hemp skincare products.
Publishers Weekly
Weed connoisseur Pilcher (Spliffs 3: The Last Word on Cannabis Culture) deals a gnarly collection of 35 starters, entrees, desserts and drinks, all using the kind of pot not generally found in the kitchen cabinet. Nor is this the type of cookbook that provides a list of suppliers for hard-to-find ingredients. But for the reader with a ready stash, these offerings are served up in a well-researched and easy to digest manner, with plenty of tempting color photos and helpful data such as the suggested amount of cannabis bud per person per meal, based on body weight. The key to being a successful ganja gourmet, it turns out, is to first prepare a smooth batch of either Cannabis Ghee or Cannabis Butter. This allows for easier measurement but more importantly ensures that the psychoactive chemical du jour, tetrahydrocannabinol, blends evenly into the dish. Thus three tablespoons of Cannabutter transform perfectly legal mushrooms into Really Wild Mushroom Sauté and the hopped-up ghee is at the heart of an in-your-face Charas Curry, where it mingles with red chilies, ginger and cilantro. There's a classic brownie recipe, of course, sweetened with honey. (Oct.)
Copyright 2007 Reed Business Information
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