Cooking the Italian Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)

Introduces the land, people, and regional cooking of Italy and includes recipes for such dishes as minestrone soup, spaghetti with meat sauce, and chicken cacciatore. KLIATT This cookbook for beginners is filled with wonderful and easy-to-prepare recipes, complemented by numerous photographs. The introduction provides information about Italy, regional cooking, holidays and festivals, and the market. All recipes are well written, with the novice in mind. Sample recipes: Pasta Chinese, Biscuit Tortoni, Straw and Hay Pasta, and Italian-Style Cauliflower. Alphonse "Babe" Bisignano operated Babe's Restaurant in Des Moines, Iowa for over 50 years. This would be a good addition to school and public library collections. (Easy Menu Ethnic Cookbooks) KLIATT Codes: JSA—Recommended for junior and senior high school students, advanced students, and adults. 2002, Lerner, First Avenue Editions, 71p. illus. index., $7.95. Ages 13 to adult. Reviewer: Shirley Reis; IMC Dir., Lake Shore M.S., Mequon, WI , November 2001 (Vol. 35, No. 6) Contents......Page 5 Introduction......Page 8 The Land and Its People......Page 9 Regional Cooking......Page 10 Holidays and Festivals......Page 12 An Italian Market......Page 17 Before You Begin......Page 20 The Careful Cook......Page 21 Cooking Terms......Page 22 Special Ingredients......Page 23 Healthy and Low-Fat Cooking Tips......Page 25 Metric Conversions......Page 26 An Italian Table......Page 28 An Italian Menu......Page 29 Dinner......Page 32 Appetizer......Page 33 Italian Salad Dressing......Page 34 Minestrone......Page 36 Chinese Pasta......Page 37 Straw and Hay......Page 40 Risotto......Page 41 Spaghetti with Meat Sauce......Page 44 Italian-Style Pork Chops......Page 45 Chicken Hunter’s Style......Page 48 Bisignano Spinach......Page 50 Italian-Style Cauliflower......Page 51 Supper......Page 54 Pizza......Page 55 Biscuit Tortoni......Page 57 Holiday and Festival Food......Page 60 Bruschetta......Page 61 Linguine with Pesto......Page 62 Rice and Pea Risotto......Page 64 Stuffed Pasta in Broth......Page 68 Dead Bone Cookies......Page 69 Index......Page 71 Before modern transportation methods, the people of Italy were isolated into regions that each developed its own customs--especially when it came to cooking. For this reason, Italians have created very distinctive cooking styles and recipes. Introduces the land, people, and regional cooking of Italy and includes tantalizing recipes for such dishes as minestrone soup, spaghetti with meat sauce, biscuit tortoni, and chicken cacciatore. An introduction to Italian cooking including a background of Italy, explanations and tips on cooking preparation and a variety of detailed recipes This book introduces the land, culture, and cuisine of Italy and includes recipes for soups, salads, main dishes, and side dishes The words "Italian cooking" make many people think hungrily of pizza, ravioli, and spaghetti smothered in tomato sauce.