Regional Italian Cuisine
Author: Reinhardt Hess
Many delicious dishes have originated in cities such as Genoa, Milan, Bologna, Florence, Rome, Naples - as well as from Italy's diverse rural regions. This handsome, oversized book not only tells food lovers how to prepare 230 mouth-watering recipes, but also shows Italy's breathtaking cityscapes, coastal regions, and the countryside where world-famous Italian food products are grown, cultivated, and prepared. It's a cookbook and travelogue all rolled into one beautifully photographed package. Whether it's pasta, pane or pesce, you'll find the recipe here.
Library Journal
Does anyone need yet another coffee-table book on Italian cooking? This reasonably priced volume is filled with color photographs of scenery, people, and food. However, it's a translation of a 1991 German book, and the recipe instructions are often confusing or awkward; furthermore, most of the recipes are available in myriad other Italian cookbooks. Michele Scicolone's recent Savoring Italy (LJ 10/15/99) has both stunning color photographs and excellent recipes, and it's the one to choose. Copyright 1999 Cahners Business Information.
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New Orleans Classic Seafood
Author: Kit Wohl
New Orleans' most savory memories are collected in one delicious book of fifty stunning recipes. It's a legacy of good times and glorious seafood, and nothing is more New Orleans than fresh seafood.
It makes perfect sense that the Big Easy with its passion for living in and savoring the moment coupled with its knack for nostalgia would be the home of so many meals to be loved at dinner and remembered for years. In this gorgeously photographed book, Kit Wohl celebrates the city's renowned seafood and tells you how to make it.
Iconic restaurants - uptown, downtown, back of town - daily elevate fish and shellfish from basic boiled beauties to traditional (and untraditional) classics. Trout Meunière can make you sob. Soft-shell crabs seem like crispy clouds. Speckled trout, shrimp, pompano, and redfish come blackened, broiled, grilled, sautéed, steamed, sauced and sassy as all get out. If you can think of another way, some chef in town will try to make it work.
The chefs are a Who's Who of New Orleans' cookery, and the restaurants are exalted, legendary establishments and casual eateries. New Orleans Classic Seafood is a treasure trove of fifty favorite, signature dishes created in New Orleans or at least raised to their highest level here. Legends, lore, and musings accompany each recipe, topped off with sumptuous photographs, taken by Wohl.
Inclusion of classic restaurants and establishments no longer with us demonstrate how influential they have been and how favorite recipes continue to permeate today's menus, not only in New Orleans but throughout the country. The recipes in this book demonstrate how the low, the high, andthe in-between coexist in a dining world that ranges from blue jeans to black tie. With taste buds to match.
What People Are Saying
Sue Grafton
"Savoring these treasured New Orleans recipes is almost as good as being there again. Close your eyes and experience the city. Heaven on your tongue."
Linda Ellerbee
"The book reads like a series of short stories, the photographs are so wonderful you want to lick them, and the desserts themselves will bring you to your knees in joy. It just doesn't get any better than this!"
Jeremiah Tower
"This book is irresistible: it's hugely appealing to anyone who likes to laugh while learning, it is a feast for the eyes, the recipes are easy to understand, and they work! My kind of book."
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