La Mia Cucina Toscana: A Tuscan Cooks in America - Hardcover

Pino Luongo; Andrew Friedman; Marta Pulini

Hardcover

ISBN 10: 0767911946 ISBN 13: 9780767911948

Publisher: Broadway Books, 2003

Synopsis

The author of Simply Tuscan brings the tastes of Tuscany to America in an innovative, highly personal approach to cookery that combines the food of his native Italy with ingredients, tastes, and inspiration from Europe, Asia, and America, offering a series of recipes organzied according to key ingredients.

About this title

About the Author:

A native of Tuscany, PINO LUONGO moved to the United States more than twenty years ago and now owns acclaimed restaurants in New York City and Chicago. The author of three previous books—A Tuscan in the Kitchen, Fish Talking, and Simply Tuscan—he lives in Purchase, New York. ANDREW FRIEDMAN, who also collaborated with Pino Luongo on Simply Tuscan, is the author or coauthor of several cookbooks. He divides his time between New York City and Chatham, New York. MARTA PULINI was born in Modena, Italy. She has worked with Pino Luongo for fifteen years in several of his New York restaurants. She is currently executive chef at Centolire.

From the Inside Flap:

Pino Luongo, prolific and irrepressible restaurateur (Le Madri, Coco Pazzo, Tuscan Square, and Centolire) and author of A Tuscan in the Kitchen and Simply Tuscan, has written a highly personal, completely innovative take on the food of his native region.

For more than two decades, Pino Luongo has been one of New York City’s most renowned restaurateurs. Inspired by the many culinary crosscurrents in this most cosmopolitan of cities, he has devised an original version of the food of Tuscany that draws on ingredients and inspiration from Italy, America, and even Asia. Grouping recipes by key ingredients (such as grains and legumes, mushrooms, spring vegetables, and fall vegetables) instead of by courses, he explains the Old-World “Il Classico” roots of his recipes, then takes them in exciting new directions with his own vibrant, New-World versions. In this brand new approach, the thick Florentine soup ribollita becomes a delectable filling for ravioli. Polenta replaces bread in pappa al pomodoro (tomato and bread soup). The farro grain finds a new role as the basis of a warm salad made of mushrooms and arugula. Shellfish is happily married with the usually vegetarian dish caponata. There are poultry (Rigatoni with Chicken and Pea Ragout with Prosciutto), pork (Pork Short Ribs, Tuscan Style), and meat dishes (Lemon and Oregano–Marinated Lamb Chops with Roasted Peppers) and for an unusual finish to the meal, he gives advice on serving cheese with unexpected accompaniments. A luscious selection of dolci includes desserts such as Chocolate Pudding with Cherry Sauce and Citrus Zest and Almond Biscotti. Occasionally Pino Luongo looks back to Tuscany’s glorious past for inspiration, as with the dessert dating from the Renaissance, Tagliatelle Torta with Apples and Raisins. Based on dishes served in Pino Luongo’s popular and acclaimed restaurants as well as recipes he has created at home through improvisation, La Mia Cucina Toscana will delight anyone interested in exploring something new from one of Tuscany’s favorite sons.

About this edition

• Publisher: Broadway Books
• Publication date: 2003
• ISBN 10: 0767911946
• ISBN 13: 9780767911948
• Binding: Hardcover
• Edition number: 1
• Number of pages: 270