[ Free eBook ] The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian FoodAuthor Lynne Rossetto Kasper – Freepe.co

Just When You Thought You Knew The Best Of Northern Italy, Along Comes Lynne RossettoKasper To Introduce You To Emilia Romagna, A Fertile Wedge Between Milan, Venice, And Florence, As Gastronomically Important As Any Land In The World The Lush Homeland Of Balsamic Vinegar, Prosciutto Di Parma, Tortellini, And Parmigiano Reggiano Cheese, This Is A Region Venerated By Italy S Food Cognoscenti Ask An Italian Where To Take Only One Meal In Italy, And, After Recommending His Mother S House, He Will Than Likely Send You To EmiliaRomagna, Writes KasperA Cuisine At Once Voluptuous And Refined, The Dishes Of Emilia Romagna S Kitchen Are Literally Irresistible Just Listen To The Names Little Spring Soup From The Th Century, His Eminence S Baked Penne, Modena Crumbling Cake Then Imagine Sitting Down To A Dish Of Hot Caramelized Pears With Prosciutto, A Risotto Of Red Wine With Fresh Rosemary Or A Pie Of Polenta And Country Rag The First American Book To Present The Food Of This Singular Northern Region, The Splendid Table Is An Italian Cookbook For The Nineties It Will Take You From Parma, Bologna, Modena, Ravenna, And Ferrara To Tiny Villages In The Foothills Of The Apennines, From Renaissance Banquet Halls To The Simplest Of Farmhouses, Offering History, Folklore, And Substantive Cooking Tips Along The WayAmong The Things You Will Find Are ARecipe Pasta Chapter Including Many Never Before Seen In America From Fast And Easy Dishes Such As Linguine With Braised Garlic And Balsamic Vinegar To A Lasagne Of Chicken, Pine Nuts, And CurrantsA Veal Parmigiano Like No Other Pan Fried Veal Chops With Tomato Marsala Sauce, The Whole Finished With Curls Of Parmigiano Reggiano CheeseAn Array Of Meatless Or Almost Meatless Recipes Grilled Vegetables With Maccheroni Acountry Dish Of Braised Lentils With Ribbons Of Pappardelle And Crisp Nubbins Of Pancetta Tortellini Of Artichokes And Mascarpone Or Fresh Tuna Adriatic StyleStraight Out Of The Renaissance But Perfect For Today, A Sumptuous Tortellini Pie, Ideal For Important Dinners And HolidaysA Salad Of Tart Greens, Parmigiano Reggiano Cheese, And Prosciutto Di Parma With A Warm Garlic And Balsamic Dressing And Many Other Antipasto DishesOver Thirty Dessert Recipes Including Chestnut Ricotta Cheesecake And Torta Barozzi, A Mysterious Chocolate Cake Made At Only One Pastry Shop In The Entire Region A Guide To Ingredients That Shares The Secrets Of How To Select, Use, And Store The Very Best Balsamic Vinegars, Olive Oils, Porcini Mushrooms, Prosciutto Di Parma, Mortadella, Parmigiano Reggiano, Coppa, Fresh Herbs, And MuchEncounters With Lucrezia Borgia, Gioachino Rossini, Napoleon S Empress Marie Louise, Giuseppe Verdi, Arturo Toscanini, Carlo Bergonzi, Renata Tebaldi, And Luciano Pavarotti, All Characters In The Epic Of Emilia RomagnaThe Splendid Table Is The Italian Cookbook America Has Been Waiting For A Book Firing Our Passion For Italian Food While Responding To Our Health Concerns It Not Only Reveals Italy S Best Kept Culinary Secret, The Great Cuisine Of Emilia Romagna, It Is At The Same Time One Of The Most Important Teaching Books Of Our Era Know It Will Become A Good Friend, Well Thumbed And Lovingly Stained Over Years Of Good Cooking And Good Reading Pages Of Finished Dishes In Full ColorRecipes With Wine And Menu Suggestions

10 thoughts on “The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food

  1. says:

    First, a confession I would never have picked this up if I had realised it was American.Confession over, I have to admit that this is one of the better American cook books that I have come across, providing some detail of the culture and history of Emilia Romagna as well as several recipes.Northern Italian food especially that from Piedmont is probably my very favourite cuisine, and there are few books in English that deal with it specifically, rather than going for the pan Italian approach As such, it s a good book for those interested in finding out a little about the region and expanding their repertoire of recipes to draw on even for non Americans.

  2. says:

    After a fantastic Road Scholar trip to the Italian Lake District, I was eager to try to replicate some of the regional specialties we ate on our journey Lynn Kasper has done a brilliant job of adapting these recipes for American cooks I especially appreciate the way many recipes include make ahead tips I m much likely to try those

  3. says:

    I would have given five stars if it had pics, but it was understandably already a pretty hefty book Don t expect a calorie breakdown, but the measurements were precise without sacrificing the spirit of cooking and experimenting.Awesome read that exposed me to totally new recipes I would have otherwise never stumbled across

  4. says:

    This book has so much information in it Lots of history and explanations so that one can be knowledgeable about this type of Italian food and how it differs from other types of Italian food There are a ton of delicious sounding recipes I ve only tried a tiny fraction of them, but they ve all been good and have a focus on authenticity and real ingredients Years ago, when I first got the book, I was rather intimidated by several of the complex and lengthy recipes, but there are two things I would say to someone who might feel the same way There are simple recipes in the book, just keep looking, and the I cook, the less intimidating the recipes are I would recommend the book for the information provided, alone, though.

  5. says:

    This cookbook is so good, I m actually reading the entire thing cover to cover It s full of detailed information on the cuisine of Northern Italy For example, it explains the difference between Italian ragu and French ragout It explains how tortellini fillings vary from one region to the next It describes how many dishes have their orgins in the cuisine of Renaissance nobility And of course, in addition to all the fascinating information, there are the recipes themselves Well written and easy to follow, each recipe comes with suggestions for wine, as well as menu ideas Following the instructions for cooking everything from scratch result will in the highest quality dishes Any foodie will adore this cookbook.

  6. says:

    I have probably owned, or read, over 350 cookbooks at some point in the last 15 years This cookbook is in my Top Five favorites The writing is superb lots of little anecdotes and cultural vignettes , the recipes are truly authentic and delicious and easy to make, with ingredient you can probably find in most American grocery stores , and the photos in the middle of the book are gorgeous Not only that, Lynne Rossetto Kasper is just one of my favorite celebrities She is just a really NICE person, has a great radio show, and truly loves the subject of food, whatever the conversation may bring up Great author, great book, and an all around favorite.

  7. says:

    I read this 20 years ago, when I was in the early stages of becoming a foodie It didn t hurt that I had attended University in Rome previously and cherished all things Italian The work is a perquisite for developing a sense of smell that adds joy to life.This said, I suggest this book to friends planning travel to Italia Her writing tantalizes the mind and will send any reader booking a flight to the old country before they know it.

  8. says:

    At first I was totally in love with this book but now I think it s only ok I ve never really come across a recipe inside that was screaming to be made I have enjoyed their little tips and tricks, despite the fact that many seem to be geared toward the novice cook.

  9. says:

    A fascinating collection of historical recipes covering the history of Italian cooking over the last 600 years Every dish I have made from this cookbook has been absolutely delicious One of the two best cookbooks I own.

  10. says:

    This cookbook is worthwhile simply for its recipe for Lasagne ai Funghi Mushroom Lasagne It may be the most sublime thing I have ever eaten, well worth the time involved and great for chasing my husband, who hates the smell of mushrooms, out of the house for an afternoon