File Size: 42309 KB
Print Length: 341 pages
Publisher: Rux Martin/Houghton Mifflin Harcourt (March 4, 2014)
Publication Date: March 4, 2014
Sold by: Digital Services LLC
X-Ray: Not Enabled
Word Wise: Enabled
Lending: Not Enabled
Enhanced Typesetting: Enabled
Best Sellers Rank: #15,266 Paid in Kindle Store (See Top 100 Paid in Kindle Store) #2 in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Regional & International > European > Italian #8 in Books > Cookbooks, Food & Wine > Italian Cooking #8 in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Vegan & Vegetarian
Michelle Scicolone delivers an incredible Italian cookbook that makes for a Masterpiece in my collection of cookbooks. The author begins with an inspiring Introduction, as she shares her recipes from her travels to Italy. She offers helpful tips on Storing Vegetables and Fruits, How To Make Antipasti, and much more on a variety of recipe topics.In comparison to other Italian cookbooks I collected, this one offers much more information, along with mouth-watering recipes. There are recipes for Main Dishes; Side Dishes; Breakfast, Soups; Salads; Sauces; Desserts; and more. I love Antipasti, and learned how to create several tasty Antipasto dishes from different tasty recipes. We made the Melted Provolone With Tomatoes And Organo, which was a sensation. In addition, we made the Minted Sweet And Sour Eggplant. This fascinating Italian cookbook brings the sweet aroma of homemade Italian dishes, right to your kitchen.There are delicious recipes on Appetizers, such as Stuffed Eggplant Balls, which we made, and enjoyed. The Spicy Onion Marmalade with Salami was divine. My daughter requested the Green Olives with Bread crumbs, which we will make and enjoy, over-and-over. Next, we will make the Parmesan Stuffed Mushrooms, and will leave updates with new recipes we try.One of my old-time favorites is Stuffed Artichokes, which are delicious as an Appetizer. The author includes recipes for Toppings, Pizza Dough, and so much more. There are also recipes for delicious Toasted Sandwiches, and mouth-watering desserts. We are going to make Aunt Millie's Pan Pizza, and the Pugliese-Style Zucchini Potato Soup, for our next selection on the list. Now residing in the Southwest, who said we can't have the best of both worlds?
I found Michele Scicolone by a lucky accident, scanning my local newspaper yrs ago, there was a recipe printed from one of her earlier books to make Zeppole. It is the real deal, I have never seen this recipe in any cookbook anywhere, nor on the many TV cooking shows, EVER. It's my go to zeppole recipe, easy, fast, and is just like those you get at the pizza places that sell them. The recipe was so stellar, I bought that book on that one recipe alone; then in that book, I found a Spumoni ice cream, just like the ones of yesteryear I remember as a little girl eating when going out with my parents to Italian restaurants for special occasions. It is spot on. You can't get Spumoni today at some of the most authentic Italian restaurants. Based on that discovery, I bought this book too, bc the first book was so good, even if it is about vegetables more than holiday recipes. My only real objection to this cookbook is the TITLE. It is ALL wrong. It is not just about vegetables, it has chapters on soups, sides, pastas, risottos, etc., SOME of which use veggies, but not all. I am fearful that most people will never have the pleasure of ever opeing this book bc of the misleading title alone. Why they chose this title is truly a mystery.My first recipe was the Swiss Chard with Tomato and Garlic, straightforward and simple. I made a baked slice butternut squash, but it was bland. I had to add a bit of sugar to brighten the taste. I have a similar recipe that comes from a Lidia Bastianch cookbook that is to die for, so this one didn't measure up. Then I went into the Dessert Section... the Polenta Berry Cake (no veggies!). I love polenta and I always have it in my pantry. It was easy, fast, and a great moist cake to even bring to someone's house.
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