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Lucinda's Rustic Italian Kitchen by Lucinda Scala Quinn (2007, Hardcover, Deluxe)

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Lucinda's Rustic Italian Kitchen Hardcover by Lucinda Scala QUINN is a cookbook published by HarperCollins Publishers in 2007. The book focuses on Italian cuisine, with a focus on creating rustic dishes in the kitchen. Written in English, this hardcover book is a valuable resource for anyone looking to explore and recreate traditional Italian recipes.

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Even the writing has an irresistibly Italian flavor in this cookbook by Lucinda Scala Quinn, a cohost of Everyday Food and head of the food department of Martha Stewart Living. Quinn presents fifty-two delicious, easy-to-prepare Italian recipes from her Italian-American childhood and her extensive travels throughout Italy. Gorgeous color photos tempt you to cook up everything from appetizers to desserts. Mangia

Product Identifiers

PublisherHarperCollins

ISBN-100471793817

ISBN-139780471793816

eBay Product ID (ePID)53560725

Product Key Features

Number of Pages128 Pages

LanguageEnglish

Publication NameLucinda's Rustic Italian Kitchen

Publication Year2007

SubjectGeneral, Regional & Ethnic / Italian

TypeNot Available

Subject AreaCooking, Référence

AuthorLucinda Scala Quinn

FormatHardcover

Dimensions

Item Height0.7 in

Item Weight17.5 Oz

Item Length8 in

Item Width7 in

Additional Product Features

LCCN2006-010289

Dewey Edition22

ReviewsQuinn, head of the food department for Martha Stewart Living and one of the hosts of the PBS series Everyday Food , made her cookbook debut with Lucinda's Authentic Jamaican Kitchen , "an ode" to a place she loves. Her new title includes favorite recipes from her childhood: Italian American classics like Fettuccine alla Carbonara and Grilled Calamari. The book has the same attractive format as her first one, with color photographs of many of the dishes, but the recipes are very familiar, and most can be found in any Italian cookbook. For comprehensive subject collections. ( Library Journal , March 15, 2007) In this small but tasty collection of Italian recipes, Quinn, host of the PBS series Everyday Food and author of Lucinda's Authentic Jamaican Kitchen , draws on her travels and ancestral past for classic home-cooked dishes. In bringing rustic Italian food to the busy American table, Quinn cuts out several steps such as homemade stock and freshly rolled pasta (although she does include a recipe for pizza dough that can be topped with escarole and Gaeta olives or served Margherita-style). Technique is perhaps not as important as ingredients: Her "Notes to the Cook section" covers some basic territory such as how to control the flavor of garlic, the merits of salted capers and her secret dredging weapon, Wondra flour for gravy. Though selections like Carolina's Wine Taralli (cookies) and Tuna Gremolata Dip have a sophisticated flair, there are plenty of earthy, elemental pleasures, like Polpette (a meatball in Italian, but Quinn turns it into a meatloaf), which is baked with mortadella slivers and pistachios, and Tuscan kale sautéed with olive oil and seasoned only with salt and pepper. Along with plenty of color beauty shots by Quentin Bacon, Quinn's book demonstrates that even at its very humblest, Italian cooking yields extraordinary flavors. (Apr.) ( Publishers Weekly , February 19, 2007), Quinn, head of the food department for Martha Stewart Living and one of the hosts of the PBS series Everyday Food , made her cookbook debut with Lucinda's Authentic Jamaican Kitchen , "an ode" to a place she loves. Her new title includes favorite recipes from her childhood: Italian American classics like Fettuccine alla Carbonara and Grilled Calamari. The book has the same attractive format as her first one, with color photographs of many of the dishes, but the recipes are very familiar, and most can be found in any Italian cookbook. For comprehensive subject collections. ( Library Journal , March 15, 2007) In this small but tasty collection of Italian recipes, Quinn, host of the PBS series Everyday Food and author of Lucinda's Authentic Jamaican Kitchen , draws on her travels and ancestral past for classic home-cooked dishes. In bringing rustic Italian food to the busy American table, Quinn cuts out several steps such as homemade stock and freshly rolled pasta (although she does include a recipe for pizza dough that can be topped with escarole and Gaeta olives or served Margherita-style). Technique is perhaps not as important as ingredients: Her "Notes to the Cook section" covers some basic territory such as how to control the flavor of garlic, the merits of salted capers and her secret dredging weapon, Wondra flour for gravy. Though selections like Carolina's Wine Taralli (cookies) and Tuna Gremolata Dip have a sophisticated flair, there are plenty of earthy, elemental pleasures, like Polpette (a meatball in Italian, but Quinn turns it into a meatloaf), which is baked with mortadella slivers and pistachios, and Tuscan kale saut_ed with olive oil and seasoned only with salt and pepper. Along with plenty of color beauty shots by Quentin Bacon, Quinn's book demonstrates that even at its very humblest, Italian cooking yields extraordinary flavors. (Apr.) ( Publishers Weekly , February 19, 2007), Quinn, head of the food department for Martha Stewart Living and one of the hosts of the PBS series Everyday Food , made her cookbook debut with Lucinda's Authentic Jamaican Kitchen , "an ode" to a place she loves. Her new title includes favorite recipes from her childhood: Italian American classics like Fettuccine alla Carbonara and Grilled Calamari. The book has the same attractive format as her first one, with color photographs of many of the dishes, but the recipes are very familiar, and most can be found in any Italian cookbook. For comprehensive subject collections. ( Library Journal , March 15, 2007) In this small but tasty collection of Italian recipes, Quinn, host of the PBS series Everyday Food and author of Lucinda's Authentic Jamaican Kitchen , draws on her travels and ancestral past for classic home-cooked dishes. In bringing rustic Italian food to the busy American table, Quinn cuts out several steps such as homemade stock and freshly rolled pasta (although she does include a recipe for pizza dough that can be topped with escarole and Gaeta olives or served Margherita-style). Technique is perhaps not as important as ingredients: Her "Notes to the Cook section" covers some basic territory such as how to control the flavor of garlic, the merits of salted capers and her secret dredging weapon, Wondra flour for gravy. Though selections like Carolina's Wine Taralli (cookies) and Tuna Gremolata Dip have a sophisticated flair, there are plenty of earthy, elemental pleasures, like Polpette (a meatball in Italian, but Quinn turns it into a meatloaf), which is baked with mortadella slivers and pistachios, and Tuscan kale sauted with olive oil and seasoned only with salt and pepper. Along with plenty of color beauty shots by Quentin Bacon, Quinn's book demonstrates that even at its very humblest, Italian cooking yields extraordinary flavors. (Apr.) ( Publishers Weekly , February 19, 2007), Quinn, head of the food department for Martha Stewart Living and one of the hosts of the PBS series "Everyday Food," made her cookbook debut with "Lucinda's Authentic Jamaican Kitchen," "an ode" to a place she loves. Her new title includes favorite recipes from her childhood: Italian American classics like Fettuccine alla Carbonara and Grilled Calamari. The book has the same attractive format as her first one, with color photographs of many of the dishes, but the recipes are very familiar, and most can be found in any Italian cookbook. For comprehensive subject collections. ("Library Journal," March 15, 2007) In this small but tasty collection of Italian recipes, Quinn, host of the PBS series "Everyday Food" and author of "Lucinda's Authentic Jamaican Kitchen," draws on her travels and ancestral past for classic home-cooked dishes. In bringing rustic Italian food to the busy American table, Quinn cuts out several steps such as homemade stock and freshly rolled pasta (although she does include a recipe for pizza dough that can be topped with escarole and Gaeta olives or served Margherita-style). Technique is perhaps not as important as ingredients: Her "Notes to the Cook section" covers some basic territory such as how to control the flavor of garlic, the merits of salted capers and her secret dredging weapon, Wondra flour for gravy. Though selections like Carolina's Wine Taralli (cookies) and Tuna Gremolata Dip have a sophisticated flair, there are plenty of earthy, elemental pleasures, like Polpette (a meatball in Italian, but Quinn turns it into a meatloaf), which is baked with mortadella slivers and pistachios, and Tuscan kale sauteed with olive oil and seasoned only with saltand pepper. Along with plenty of color beauty shots by Quentin Bacon, Quinn's book demonstrates that even at its very humblest, Italian cooking yields extraordinary flavors. "(Apr.)" ("Publishers Weekly," February 19, 2007), "...with plenty of color beauty shots by Quentin Bacon, Quinn's book demonstrates that even at its very humblest, Italian cooking yields extraordinary flavors." ( Publishers Weekly , February 19, 2007)

IllustratedYes

Dewey Decimal641.5945

Intended AudienceTrade

Edition DescriptionDeluxe

Lc Classification NumberTx723.Q56 2007

Table of ContentAcknowledgements. Introduction. Notes to the Cook. Drinks and Appetizers. Aranciata Cocktail. Fruit and Fresh Herb Carafe. Handmade Cappuccino. Roasted Peppers. Bruschetta Pomodoro. Miniature Meatball Paninni. Prosciutto with Fresh Fruit. Tuna Gremolata Dip. Pancetta Frittata. Grilled Calamari. Pasta. Spaghetti Pomodoro. Fettuccini alla Carbonara. Gnocchi with Pesto. Pesto. Bucatini Putanesca. Fusilli with Broccoli. Linguini with Clams. Rigatoni with Rapid Ragu. Mostaccioli Amatraciana. Salad and Vegetables. Luca's Caesar Salad. Pomodoro Salad. Arugula Salad with Shaved Parmesan. Baked Artichokes. Carrots Agrodolce. Spinach with Lemon. Green Beans with Tomato and Basil. Broccoli di Rape. Tuscan Kale. Saut,ed Mushrooms. Soup, Pizza and Savory Pies. Minestrone. Cannellini Bean Soup. Stracciatella Soup. Pizza. Basic Pizza Dough. Pizza Margarita. Escarole Pizza. Spinach and Ham Pie. Polenta. Risotto Milanese. Chicken, Meat and Fish. Chicken Milanese. Roast Chicken with Herbs. Pork Chops with Vinegar Sauce. Beef Brocciole. Polpette. Veal Picatta. Osso Buco. Fish Fillet with Rosemary. Grilled Shrimp with Salsa Verde. Desserts. Carolina's Wine Taralli. Aqualina's Molasses Cookies. Espresso Granita. Macerated Oranges with Stuffed Dates and Pistachios. Zabaglione with Fresh Peaches and Raspberries.