Items related to Two Meatballs in the Italian Kitchen

Two Meatballs in the Italian Kitchen - Hardcover

Luongo, Pino; Strausman, Mark

 
9781579653453: Two Meatballs in the Italian Kitchen
Hardcover
ISBN 10: 1579653456 ISBN 13: 9781579653453
Publisher: Artisan Books, 2007

Synopsis

Pino Luongo and Mark Strausman differ in their opinions about everything from meatballs to the merits of tinned tomatoes, and they have the recipes to prove it. In this easy-to-use cookbook, each presents his own specialty, creating a treasury of classic Italian dishes. Readers will reap the benefits of their delightful culinary competition with recipes such as Lobster Fra Diavolo, Braised Lamb with Artichokes, Spaghetti with Clams and Zucchini, plus nine classic and creative takes on meatballs. Colourful writing and sure fire recipes for vegetarians and meat-eaters make this the one Italian cookbook you can't live without.

"synopsis" may belong to another edition of this title.

From the Back Cover

When 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.

From the Inside Flap

When 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.

"About this title" may belong to another edition of this title.

Publisher
Artisan Books
Publication date
2007
Language
English
ISBN 10 
1579653456
ISBN 13 
9781579653453
Binding
Hardcover
Number of pages
352