Enoteca: Simple, Delicious Recipes in the Italian Wine Bar Tradition - Softcover

Goldstein, Joyce

Softcover

ISBN 10: 0811847373 ISBN 13: 9780811847377

Publisher: Chronicle Books, 2005

Synopsis

Joyce Goldstein's gorgeous cookbook celebrating the delightful foods served in Italian wine bars is now available in paperback. In Italy, the enoteca tradition captures the heart of what is for Italians la dolce vita small plates of simple, delicious fare, complemented by a glass or bottle of wine, and good company. This beautifully designed, exquisitely photographed cookbook tells the history of wine bars in Italy and features authentic, timeless recipes and their fascinating origins. From tasty dishes of omelets made with wild greens and stuffed pastas to fresh fruit tarts and regional cheeses each accompanied by a wine recommendation Enoteca is anyone's passport to the Italian wine bar experience when in Rome...or right at home.

About this title

About the Author:

Joyce Goldstein is a nationally known chef, author, teacher, and Mediterranean cooking expert. Her numerous cookbooks include, most recently, Italian Slow and Savory (0-8118-4238-X) and Solo Suppers (0-8118-3620-7). She lives in San Francisco.

Angela Wyant is a Sacramento-based photographer whose work has appeared in a variety of publications, including Food & Wine , and Travel & Leisure magazines.

Evan Goldstein is a Master Sommelier. He makes his home in the San Francisco Bay Area.

From Publishers Weekly:

Dating back to ancient Rome, the enoteca, or wine bar where people gather to relax, chat, taste regional wines and munch on bruschette is popular again. Goldstein (Sephardic Flavors) captures this slow, sociable way of life with over 70 recipes from more than 30 enotecas in Italy, from Fried Zucchini Blossoms from Osteria del Vicolo Nuovo (near Bologna) to Roman Meat Loaf, from Rome's Bottega del Vino di Anacleto Bleve. Each recipe comes with suggested matching wines chosen by the author's son, sommelier Evan Goldstein which are adequate, but not exhaustive. Tantalizing finger foods such as Meat-Stuffed Deep-Fried Olives and Saffron Rice Croquettes are the book's strength, but there are plenty of entr‚es, too, such as Sicilian Swordfish Rolls and Baked Clams with Oregano. Crab Salad on Polenta Crostini or Sweet Pepper Ragout serve as lunches, with Mascarpone and Fruit Tart or even Fig Salami with cheese to finish it off. One could make a meal, too, out of Stuffed Pasta Rolls although time-consuming homemade pasta is required. Home cooks will appreciate Goldstein's glossary of Italian cheeses and her impressive bibliography. Overall, this is an elegant, charming and easy-to-use book, with well-chosen recipes for light meals or snacks. The book will be nearly irresistible to wine lovers, but any cook with a passion for Italian food will find it enticing. Luminous color photos. (Sept.)Forecast: With wine bars enjoying increasing popularity in urban areas, in the United States as well as in Italy, this visually pleasing book with accolades from Robert Mondavi and Francis Ford Coppola should be a hit.

Copyright 2001 Cahners Business Information, Inc.

About this edition

• Publisher: Chronicle Books
• Publication date: 2005
• ISBN 10: 0811847373
• ISBN 13: 9780811847377
• Binding: Paperback
• Number of pages: 196
• Editor: Goldstein Evan