Good & Garlicky, Thick & Hearty, Soul-Satisfying More Than Minestrone Italian Soup Cookbook - Softcover

Famularo, Joe

Softcover

ISBN 10: 0761101470 ISBN 13: 9780761101475

Publisher: Workman Pub Co, 1997

Synopsis

The award-winning author of Celebrations and The Joy of Grilling presents a flavorful assortment of more than 150 satisfying soup recipes representing every region of Italy, from basic broths to simple pastas to unusual main dish soups. Simultaneous. Tour.

About this title

About the Author

Joe Famularo is a widely traveled food writer whose articles have appeared in Bon Appetit, Gourmet, and The New York Times Magazine. His books include Celebrations, winner of a James Beard Award, and The Joy of Grilling, which won an IACP/Seagrams Award. He lives in Pawling, New York and Key West, Florida.

From the Back Cover

ONE OF THE BEST KEPT SECRETS OF ITALY IS SOUP . . . and Joe Famularo knows it. With his new book, Joe gives us straightforward, easy-to-follow, mouthwatering recipes that capture the hearth and soul of Italy. I truly enjoyed it. Grazie, Joe!" -Biba Gaggiano, TV host and author of From Biba's Italian Kitchen

More than 150 recipes from Tuscan Grandmothers and bustling Roman restaurants, rustic inns and regional cooks.

THE SIMPLE

Herbed Chickpea Soup, page 119. "Little Soup" of Fresh Clams with Wine, page 212. Chicory and Rice Soup, page 139. Fresh Asparagus Soup Vicentino.

THE TRADITIONAL

Ribollita from Tuscany. Malfattini in Broth, Romagna Style. Hedy's Venetian Rice and Pea Soup. Cabbage Soup with Cheese and Cinnamon.

THE EXUBERANT

Cioppino. Fragrant Tomato Soup with Fresh Basil. Escarole Soup with Meatballs. Mama's Zucchini Soup with Poached Eggs. Chicken Soup with a Whole Stuffed Chicken.

PLUS 9 different minestrones. 10 paste e fagiolis. Broths and breads. Family secrets and cooking tips, and favorite soup spots in Italy.

From the Inside Flap

After a zealous soup quest across the length and breadth of Italy, Joe Famularo presents 150 Italian soups for every occasion and mood. There are soups to start a meal and soups to make a meal. Humble soups, born of necessity during leaner times, and the inventive soups of professional chefs. Seasonal soups, regional soups, family soups. Vegetable soups and pasta soups, fish soups and meat soups, bean soups and rice soups.

But behind the great variety of soups are the qualities found in all true Italian cooking-simplicity, integrity, ingenuity, and the use of only the best ingredients. A fat bunch of spring's first asparagus, lightly cooked and then added to a broth of arborio rice, creates an incomparable Sauteed Asparagus Soup. Glistening fresh fish, angel hair pasta, and two handfuls of peas, is transformed into minestra di pesce con piselli e capelli d'angelo-a dazzling fish soup from Liguria on the Italian Riviera.

Other soups, like the minestrones, reveal yet another side of Italian cuisine-its marvelous regional character. In mountainous Abruzzi, pork is used as a flavor base while fresh fennel and mint make it indescribably lush. Romans, meanwhile, favor a minestrone founded on beef and beef broth, red beans and red wine. The Milanese add rice to theirs, the Genovese pesto and pasta, and the Calabrians give an unexpected flourish to a tomato- and garlic-based minestrone with a shower of slivered yellow peppers.

Delicious, naturally healthy, and with a depth of flavor that satisfies right down to the bones, Italian soups nourish body and soul. And from basic brodo (broth) to meal-in-a-pot minestrone, Joe Famularo serves them up.

Reviews

Both Famularo and Wasserman-Miller stress the regional nature of Italian soups, and both include dozens of traditional recipes for minestre and minestrone, brodo, and zuppe. But Famularo, who grew up in a large Italian-American household, has a more personal approach, while Wasserman-Miller, who fell in love with Italy on her first visit there and later opened a Boston food shop called Formaggio, takes a somewhat more formal one, with more explanations of basic techniques and culinary background. Famularo includes many fondly remembered family recipes as well as favorites from his travels to Italy; Wasserman-Miller's collection seems a bit more wide-ranging, featuring some less well-known recipes along with the classics. Although there is some overlap here, of course, the two authors' approaches and interpretations of the traditional recipes are different enough to make both these books worth adding to most collections; they're also good companions to Margaret and G. Franco Ramagnoli's Zuppa! (LJ 12/96).
Copyright 1998 Reed Business Information, Inc.

Edition details

• Publisher: Workman Pub Co
• Publication date: 1997
• Language: English
• ISBN 10: 0761101470
• ISBN 13: 9780761101475
• Binding: Paperback
• Illustrator: Paschkis Julie
• Number of pages: 288