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Description edit
Following the success of their 2010 James Beard Foundation Best Cookbook of the Year, The Country Cooking of Ireland , Colman Andrews and Christopher Hirsheimer achieve the formidable feat of illuminating the world s most beloved cuisine in an entirely new light. Drawing on more than 40 years... read more
Ridiculously Simplified Synopsis edit
Quotes edit
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“Italian food - a lot of it, anyway - grew out of poverty, but it also grew out of a fundamental respect for the land and what it yielded.”
Table of Contents edit
1. Antipasto: Awakening the palate
2. Soup: The essence of land and sea
3. Pasta secca: The heart of the cuisine
4. Pasta fresca: Homemade goodness
5. Rice and polenta: Grains of satisfaction
6. Savory pies, focaccia, and their kin: From the baker's oven
7. Fish: Gift of the waters
8. Crustaceans, Cephalopods, and bivalves: Treasures of the sea and shore
9. Poultry and rabbit: Food from the farmyard
10. Pork, lamb and goat: The meat of the matter
11. Veal and beef: Savory Substance
12. Game: The flavors of the hunt
13. Offal: Nothing good wasted
14. Salads and vegetables: The bounty of the land
15. Desserts and confections: sweet somethings
16. The basics
Series & Lists edit
This book is in NPR: 2011's Best Cookbooks: Revenge of the Kitchen Nerds. (authoritative list)
Classification edit
- Library of Congress: Add the Library of Congress Classification.
- Dewey: 641
Subjects edit
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