La Vera Cucina: Traditional Recipes from the Homes and Farms of Italy - Hardcover

Middione, Carlo

3.75

8 ratings by Goodreads

9781635617771: La Vera Cucina: Traditional Recipes from the Homes and Farms of Italy

Hardcover

ISBN 10: 1635617774 ISBN 13: 9781635617771

Publisher: Echo Point Books & Media, 2019

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Beloved chef Carlo Middione’s shares his passion for traditional Italian food in La Vera Cucina. The featured 200 heirloom recipes may be traditional, but never stuffy or uptight.
You can practically taste the garlic and herbs in the air as you scan for your next meal to prepare, but La Vera Cucina offers more than great Italian recipes. Introducing intuitive techniques like "Quanto basta" (just enough!), Middione encourages you to trust your instincts and taste rather than adhering to the printed page; teaching the cook to adjust each dish to take advantage of the natural variations found among fresh ingredients. Rich with local culture and flavor, Middione’s vivid anecdotes make Italian cuisine accessible to the casual cook.

Let La Vera Cucina be your guide to the joy of homestyle Italian food. Learn insights into how to combine flavors and aromas to create delicious homemade meals.

All you need are the right ingredients and a few simple techniques. If you want to learn traditional Italian farm style and homestyle cooking, then look no further than this classic cookbook!

For even more recipes and techniques from Carlo, be sure to buy his award-winning The Food of Southern Italy.

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About the Author:

Born in Buffalo, New York, of Sicilian immigrant parents, Carlo Middione was the youngest of thirteen children. For generations, his family on both sides were restauranteurs and innkeepers in Italy. Middione received his practical cooking training as an apprentice to his parents, who were accomplished restaurant and pastry cooks. CARLO MIDDIONE is a second- generation Sicilian-American and formerly the Italian specialist on the faculty of the California Culinary Academy for Chefs in San Francisco. His friendliness, culinary skills, and contagious enthusiasm for good Italian food have won him a wide following, and he has appeared regularly on local television. His Italian restaurant/delicatessen, located in San Francisco, has been praised by Gourmet magazine, which says, "Eating at Vivande is very much like being a guest in a large and friendly kitchen.

Review:

This is a delightful new book from the author of The Food of Southern Italy (LJ 10/15/87). Chef/owner of San Francisco's Vivande restaurants and host of a popular Learning Channel cooking series, Middione has sought out the "hidden treasures" of Italy's regional cooking, unusual recipes that have been passed from generation to generation but only infrequently written down. Here he offers his personal but authentic renditions of such dishes as Broth with "Grated" Pasta, Little Pork Chops with Orange, and Chicken Stuffed with Walnuts. His descriptions of his regional travels and discoveries are often charming, the prose even lyrical at times, but he never fails to convey his own firm and informed opinions on matters culinary and otherwise. Middione's skills as a teacher and his passion for his subject are obvious throughout this impressive book. An essential purchase.
Library Journal

In coaching readers to cook "real Italian," Middione, author of The Food of Southern Italy and the host of Carlo Cooks Italian on the Learning Channel, offers recipes full of charm. Ingredients are few and techniques are simple, with the emphasis on high quality (even of water) and careful attention to the cooking process (garlic is cooked to a "soft gold color"). Middione includes over 200 recipes, from antipasti through dolci. Headnotes for each provide anecdotes, information on a dish's origin or suggestions for menus or leftovers. The Antipasti section is particularly strong, featuring a number of crostini, several types of stuffed bell peppers and a variety of olive preparations such as Olive all'Arrancia (Olives with Orange Rind and Garlic). Risotto with Porcini Mushrooms and Vermicelli with Anchovies are examples of what Middione calls culi muri dishes, which could be politely translated as "back-to-the-wall" dishes?good food made quickly from on-hand ingredients. Other simple, authentic dishes include Swordfish with Tomatoes, Olives, and Raisins and Grilled Radicchio with Gorgonzola and Walnuts. Not surprisingly, some dishes sound better in Italian than in English: Passatelli rolls off the tongue much more easily than than Little Extrusions of Bread and Egg for Broth. Middione's concern for ingredients and techniques and his emphasis on "eating for the sheer joy of it" combine to create the sense of essential Italian food, la very cucina.
Publishers Weekly

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