Synopsis
The authors of The Romagnolis' Table present more than two hundred delectable recipes for preparing fish, including fish with pasta, main courses, soups, aspics, mousses, quiches, and others. 20,000 first printing.
Reviews
Fish is a staple in many cuisines, Italian not the least. Here the Romagnolis ( The Romagnolis' Table ) thoughtfully research and adapt myriad Italian fish recipes for the American table. As the authors remind their readers, fish is one of the healthiest things to eat; but, they maintain, most Americans are ignorant of fish cooking techniques beyond frying and broiling. The Romagnolis knowledgeably discuss the types of fish used in Italian dishes, how to shop for and prepare them and what utensils to have on hand. They pass on advice about how to judge when fish is properly cooked and how to avoid overcooking. In these recipes, fish can take center stage, as with swordfish in spicy sauce with polenta, or be paired with pasta or couscous. Fish shows up in razor clam antipasto and in Sicilian fish soup. Cooking techniques include baking, poaching and grilling, as well as frying and boiling. The authors also offer recipes for enhancements, such as mayonnaise and sauces. The recipes are clear and well-written, but not for novices; readers with some cooking experience will fare best. Likewise, anyone not willing to soak salt cod for 12 hours, make her own fish stock, or clean fish, when necessary, had better stick to fish and chips.
Copyright 1994 Reed Business Information, Inc.
The popular hosts of one of the earlier TV cooking series and authors of The Romagnolis' Table (LJ 4/1/75), among other cookbooks, now turn to Italy's justly famous seafood cuisine. Some 20 fish and shellfish recipes are organized by course; main courses are arranged alphabetically by fish, with brief introductions to the various types. There are many well-loved traditional dishes here, but others merely seem dated (e.g., Shrimp Cocktail, with lots of mayonnaise and white sauce). And in the entree section, several types of seafood (e.g., flounder, grouper, lobster) merit only one recipe each. Evan Kleiman's Cucina del Mare (LJ 5/15/93) has already covered some of this ground. Nevertheless, the Romagnolis' name ensures demand.
Copyright 1994 Reed Business Information, Inc.
Despite the seafood contamination scare of a year or so ago, fisheries claim that Americans are consuming more of this protein food than ever before. Yet preparation and cookery still seem to be a puzzlement. The Romagnolis come to the rescue with their fifth Italian culinary collection. Most of the more than 200 recipes emphasize simplicity; except for the occasional aspic and pastry wrappings, the fish chosen is gently pan-cooked, broiled, grilled, baked, or poached, then garnished with a sauce, pasta, broth, or greens. Barbara Jacobs
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