Italian Country Cooking: For the American Kitchen: A Cookbook

A glorious celebration of Italian country cooking featuring a wealth of regional specialties presented especially for the American kitchen, from the former head of the cooking school at Ma Maison in Los Angeles

Here are Appetizers including Caponata Timbales, Melted Mozzarella with Tomato and Basil, and Roasted Peppers. A tempting variety of Salads, Stocks, and Broths include a savory Asparagus Rice Soup and Vegetable Soup with Pesto. Sauces include Simple Tomato Sauce and a delicious Zucchini Sauce. There is Pasta, Polenta, and Rice galore. Seafood such as Striped Bass with Fennel Seed and Scampi alla Carlina. Meats range from Steak Florentine Style to Potted Rabbit with Mushrooms and Olives. From the Poultry section, Chicken with Herbs and Casserole of Duck. A huge array of Frittatas and Egg Dishes, Vegetables, and Breads and Doughs. And, oh, the Desserts—from Almond Macaroons to Torta Amaretti, from Strawberries in Red Wine to Caramel Ice Cream.

This superb cookbook offers:
• detailed, illustrated instructions
• time-saving techniques as well as traditional preparation methods
• a discussion of the herbs, spices, oils, cheeses, and other special ingredients so vital to Italian cooking
• suggestions for the perfect wine to accompany many dishes
• and sample menus for every occasion.

Buon Appetito!