RECIPES FROM PARADISE, Life & Food on the Italian Riviera

Plotkin, Fred

ISBN 10: 0316710717 / ISBN 13: 9780316710718

Published by Little, Brown and Company, 1997

About this Item

First edition stated, 1st prntg. white glossy boards, design in blue, clean & bright, no bumps, in unclipped color photo illus dj, no creases or tears, exc unread, gift cond; no interior marks, 2 sections of full pg color photo illus on plates, 200 recipes, incl 100 Ligurian specialties, 480 pp. 8"x 10.5".

Seller Inventory # RB4597

Bibliographic Details

• Title: RECIPES FROM PARADISE, Life & Food on the Italian Riviera
• Publisher: Little, Brown and Company
• Publication Date: 1997
• Language: English
• ISBN 10: 0316710717
• ISBN 13: 9780316710718
• Binding: Hardcover
• Edition: 1st Edition
• Condition: Fine
• Dust Jacket Condition: Fine
• Seller catalogs:
  • Cooking-Europe-Italy

About this title

Synopsis

This collection of recipes introduces the cuisine of Liguria. The nutritional balance of the diet includes an abundance of fresh fruit and vegetables, fish and seafood, low fat cheeses, grains, nuts, olive oil, wine and fragrant herbs.

Review

Fred Plotkin brings together passion and scholarship, poetry, history, and vivid images of Liguria in Recipes from Paradise, a meticulous and loving record of the region known as the Italian Riviera. Literate and richly written, even florid at times, it documents the interplay of land and sea elemental to Ligurian life in fascinating detail. The alluring, authentic recipes include Stuffed Basil Leaves, Chestnut Gnocchi, and Polenta Incatenata, made with beans, cabbage, and potatoes. Ingredient lists give measures by weight (ounces), volume (cups), and grams, and oven temperatures in Fahrenheit and Centigrade. Some may find this thoroughness distracting, but it makes the book useful to anyone anywhere. More challenging than the careful measurements is the windy narrative form Plotkin employs in the steps for making the dishes; with so many words to wade through, the style may make finding your place difficult. Italophiles and cookbook literati, however, will not care about Plotkin's verbosity as they are blissfully transported and enlightened by the recipes and descriptions.