Ebook The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food, by Lynne Rossetto Kasper

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The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food, by Lynne Rossetto Kasper

Ebook The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food, by Lynne Rossetto Kasper

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From Publishers Weekly

This collection of recipes, history, food and folklore--surrendered by a tiny yet culinarily fertile region of Italy--was ably amassed by cooking teacher and writer Kasper. Even people "with only a passing interest in food" are likely to "recognize . . . this region's products." Among them are: Balsamic vinegar, Parmigiano-Reggiano cheese and prosciutto di Parma. Northern Italy is also where the renowned rich Ragu Bolognese comes from; Kasper includes both a historical and a modern version, as well as a selection of kindred sauces, such as game ragu and an unusual ragu of giblets. She pays homage to recipes ranging from the 16th century (rosewater maccheroni Romanesca) to the 18th (a Cardinal's favorite baked penne), but pays equal and fascinating attention to modern inventions: tagliatelle with carmelized onions and fresh herbs, and a lasagna of wild and fresh mushrooms. Nor does Kasper omit recipes incorporating the most famous native products. Balsamic roast chicken and sweet peas with prosciutto di Parma is an outstanding example. Rounding out various virtues are easy rules of thumb for making fresh pasta and a reliable guide to ingredients. Photos not seen by PW. Copyright 1992 Reed Business Information, Inc.

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From Kirkus Reviews

From an American food writer and cooking teacher, an informed and enthusiastic culinary tour of the northern Italian region of Emilia-Romagna, famous for its fervently upheld cooking traditions and as the source of tortellini, Bolognese rag—, Parmigiano- Reggiano cheese, and balsamic vinegar. This last ingredient appears here in everything from pesto to rabbit stew, veal scallops, and an enticing pot-roasted lamb with wine and olives; and Kasper, who devotes several pages to the mysteries and hierarchies of balsamic vinegar, passes along a tip for simulating the expensive ``craftsman'' quality with more common versions. It's the kind of cookbook that comes with a bibliography and with copious historical and other background notes on the recipes and the different local traditions within the region. It also comes with descriptions high in swooning superlatives; fortunately, the recipes--many of them local specialties unfamiliar elsewhere--live up to the billing, both in their attention to flavor-enhancing detail and in the certifiably splendid nature of the dishes. Serious culinary explorers, Italian food enthusiasts, and readers of gastronomic travelogues will put this on their list. (Twenty-four pages of color photos--not seen.) -- Copyright ©1992, Kirkus Associates, LP. All rights reserved.

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Product details

Hardcover: 530 pages

Publisher: William Morrow Cookbooks; 1 edition (September 21, 1992)

Language: English

ISBN-10: 0688089631

ISBN-13: 978-0688089634

Product Dimensions:

8 x 1.6 x 10 inches

Shipping Weight: 2.6 pounds (View shipping rates and policies)

Average Customer Review:

4.6 out of 5 stars

64 customer reviews

Amazon Best Sellers Rank:

#56,825 in Books (See Top 100 in Books)

I've had this book for years and always recommend it to friends when they ask for the basis of my recipes. I've learned quite a few techniques from reading the recipes and can always rely on the book for something interesting to try. This is an "old school," recipe book, so don't expect a 5-step easy button. The work is worth it though!

This book was purchased as a gift for a 17 year old nephew who likes to cook - I made a good choice buying it as he absolutely loved it! His parents listen to The Splendid Table talk show on NPR and are fascinated with Lynne Rossetto's recipes. Good buy.

This cookbook was written to be enjoyed by many different types of readers. Cooks with some experience in the kitchen will find ways to venture deeper into this specific region of Italy. While there are plenty of recipes to sharpen their skills, there are many recipes with only a handful of simple ingredients and easy-to-follow instructions that will produce outstanding and encouraging results for those with less experience. While this is by no means a cookbook dedicated solely to the health-conscious, the author offers genuinely viable alternatives to some of the richer ingredients while not compromising the integrity and essence of the original recipe. Additionally, while there are recipes designed for the adventurous with more time and greater access to specialty ingredients, a great number of recipes are made with everyday ingredients found in any large suburban grocery store. One of the things that sets this cookbook apart (and by no means the only thing) is that it not only gives you the tools to prepare a feast for your tastebuds, it is a sensual feast for the eyes and imagination. It is interesting and visually pleasing enough to serve as a coffee table book, although it may become too marked up with olive oil and garlic to remain there for long. For those who enjoy eating but not necessarily cooking, there is enough here to inspire them to try their hand in the kitchen - or to hunt down a family member or friend who is a willing to create something for them! The stories and explanations about the influence of history and geography that are included with many of the sections and the recipes therein helps Emilia-Romagna and its people come alive on the pages. If someone is already a fan of Lynne Rossetto Kasper, either by way of her other cookbooks or her NPR radio show by the same name as this book, this is a must-have volume. It is written in the intimate and friendly style so enjoyed by her many fans. If you already own an embarrassingly large number of cookbooks (like me!) buy this one anyway even if it means donating another to the library to make room on the shelf. I recommend pouring yourself a glass of red wine, curling up on your favorite chair, and spending an afternoon daydreaming about the people and food produced among the sunny plains, hills, and mountains of this unique region of Italy. You'll find it nearly impossible to remain uninspired!

If I could have only bought one book to try to cook the foods I remember from Florence and Rome, this is it. Very, very good.

It highlights recipes from the Emilia-Romana region, and that's cool. Lots of great staples in this book, and you can tweak them to your liking. Definitely a welcome edition to my cookbook collection.

Emilia-Romagna is the home to the world's greatest cheese (Parmaggiano), the world's greatest balsamic vinegar (Modena), The world's greatest ragus (Bolognese), the world's greatest hams and salamis (Parma, Mortadella, pancetta) and this cookbook teaches you what do do with these great gifts. The recipes are genuine. Imagine going to city hall in Bologna to talk to people about gold-standard recipes like ragus and Bolognese sauces. She does it. There are succinct guides to buying and identifying all the major products from the region. The recipes never fail to satisfy. Easily, the most sauce splattered, oil stained, water damaged, dog-eared cookbook in my house. I've had it for 15 years, and still, no other Italian cookbook I have ever bought comes close. This is a must-have, and will be a beloved gift if you get it for someone else.

Best cook book for northern Italian cooking ever! My family comes from Bologna. Just amazing cook book.

Very satisfied

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