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Two Meatballs in the Italian Kitchen by Pino Luongo and Mark Strausman (2007, Hardcover)
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About this product
Product Identifiers
PublisherArtisan
ISBN-101579653456
ISBN-139781579653453
eBay Product ID (ePID)57372974
Product Key Features
Book TitleTwo Meatballs in the Italian Kitchen
Number of Pages320 Pages
LanguageEnglish
TopicRegional & Ethnic / Italian, Methods / Professional
Publication Year2007
IllustratorYes
GenreCooking
AuthorPino Luongo, Mark Strausman
FormatHardcover
Dimensions
Item Height1 in
Item Weight46.2 Oz
Item Length10.3 in
Item Width8.3 in
Additional Product Features
Intended AudienceTrade
LCCN2006-102501
ReviewsIn this delightful book, Luongo and Strausman, friends and restaurateurs in Manhattan, put a personal spin on the divide between cuisine from Italy and the American variety. Each chapter opens with lengthy back-and-forths between the two over the merits of certain ingredients or cooking methods, and their disagreements over these specifics is as edifying as it is amusing to read; the recipes aren't all simple, but with Luongo and Strausman?'s vocal observations and tips close at hand, those familiar with Italian cooking techniques should have no trouble mastering them. Luongo?'s loyalties to his native Tuscany show in recipes such as Garfagnana Bean and Apple Soup and Sausage and Cranberry Beans with Polenta, though he also refers to many of Italy?'s other regions in his focus on authenticity. Strausman defends his Americanized vision of Italian food with dishes both old-fashioned (Chicken Parmigiana) and chicly modern in flavor (Carrot and Ricotta Ravioli). The indispensable chapter of meatballs and meatloaf crystallizes their disagreements, as Luongo defends small, flavor-packed meatballs with unusual ingredients like amaretto cookies, mostly served on their own, and Strausman advocates the plump kind Americans serve atop spaghetti and tomato sauce. Cooks interested in the distinctions between regional Italian specialties yet still fond of the American versions they grew up with will savor almost every recipe in this spirited book. --"Publishers Weekly", In this delightful book, Luongo and Strausman, friends and restaurateurs in Manhattan, put a personal spin on the divide between cuisine from Italy and the American variety. Each chapter opens with lengthy back-and-forths between the two over the merits of certain ingredients or cooking methods, and their disagreements over these specifics is as edifying as it is amusing to read; the recipes aren,Äôt all simple, but with Luongo and Strausman,Äôs vocal observations and tips close at hand, those familiar with Italian cooking techniques should have no trouble mastering them. Luongo,Äôs loyalties to his native Tuscany show in recipes such as Garfagnana Bean and Apple Soup and Sausage and Cranberry Beans with Polenta, though he also refers to many of Italy,Äôs other regions in his focus on authenticity. Strausman defends his Americanized vision of Italian food with dishes both old-fashioned (Chicken Parmigiana) and chicly modern in flavor (Carrot and Ricotta Ravioli). The indispensable chapter of meatballs and meatloaf crystallizes their disagreements, as Luongo defends small, flavor-packed meatballs with unusual ingredients like amaretto cookies, mostly served on their own, and Strausman advocates the plump kind Americans serve atop spaghetti and tomato sauce. Cooks interested in the distinctions between regional Italian specialties yet still fond of the American versions they grew up with will savor almost every recipe in this spirited book. -- Publishers Weekly
Dewey Edition22
Photographed byHirsheimer, Christopher
Dewey Decimal641.5945
Table Of ContentContents Introduction 8 1 * Stand-Alone Soups 15 2 * The Great Meatball Debate 35 3 * Dried Pasta and the Unification of the Two Meatballs 63 4 * Fresh Pasta Like Mama Used to Make: Essential Techniques and Well-Matched Sauces 87 5 * Risotto and Farrotto 131 6 * Two Meatballs Go Fishing 149 7 * Meat and Poultry: Rustic Oven Cooking 181 8 * Cucina al Fresco: Grilling Italian-Style 201 9 * The Twenty-First Region of Italy: Italian-American Cooking 221 10 * Sunday Means Dinner 243 11 * The Two Meatballs Go Veggie 263 12 * Dessert at Last 287 The Pantry 302 Resources 306 Acknowledgments 309 Index 310
SynopsisWhen two great chefs--buddies and business partners for twenty-odd years--decide to write a cookbook about the simple Italian food they love, you get decades of experience, sage advice, and wonderful recipes. And you also get a few great arguments thrown in along the way, as Pino and Mark debate the right way to make everything from meatballs to pot roast to eggplant parmigiana. Of course, the issue is not whose recipes are better--Pino and Mark would be first to praise each other's food. And it's not about a right or wrong way. It's about preferences in ingredients, technique, and approach. Pino, a native of Tuscany cooking in America, is a purist. His food is grounded in tradition. Mark, a New Yorker, loves the Italian-American cooking he grew up with. Each has his favorite recipes (see back cover) and his own way, but they're bonded by a shared philosophy that the simplest food is the best, and a shared desire to please families, friends, and loyal customers with food that makes them happy. So here are nearly 150 delicious recipes representing the best of Italian and Italian-American cooking from not one master but two, with text that teaches, dialogue that's lively, and photography that's gorgeous. There's no question about who reaps the rewards of their friendly competition--it's the reader, hands down. Whether you make... Pino's Oven-Braised Lamb and Artichokes with Oven-Roasted New Potatoes and Spring Onions or Mark's Braised Holiday Capon with Sweet Potatoes and Roasted Brussels Sprouts Mark's Chopped Roman Salad or Pino's classic Caesar Salad Pino's Mushroom Risotto or Mark's Farro with Button Mushrooms, Cherry Tomatoes, and Goat Cheese Mark's Pears in Vin Santo with sweet Polenta or Pino's Neapolitan Cheesecake ...the end result is the same--unpretentious food that is timelessly pleasing. This is home cooking at its very best., Because two heads are better than one. Though New York chef/restaurateur Pino Luongo and chef Mark Strausman have been good friends and successful restaurant partners for years, they've spent decades arguing the merits of everything from ingredients to techniques and presentation, always with the goal of getting the very best out of Italy's amazing cuisine. "Two Meatballs in the Italian Kitchen" is the fruit of that debate. A native of Florence, Italy, Luongo was grounded in Tuscan culinary restraint. Strausman, the product of a polyglot New York City neighborhood that freely mixed Eastern European traditions with Italian ones, developed a culinary taste for improvisation over authenticity. When each decided to write a cookbook about simple Italian food they love, they began to argue about whose book would be better. The solution: two authors, two stories, two sets of recipes, all in one book. There's no argument about who wins the competition--it's the reader of Two Meatballs, hands down. Here are 150 delicious, simple, honest recipes representing the best of Italian and Italian-American home cooking from not one master but two., When chefs Luongo and Strausman decided to write a cookbook about simple Italian food they love, they began to argue about whose book would be better. The solution: two authors, two stories, two sets of recipes, all in one book. of full-color illustrations.
LC Classification NumberTX723.L833 2007
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