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Two Meatballs in the Italian Kitchen: Our Best Recipes for Easy Home Cooking

Two Meatballs in the Italian Kitchen: Our Best Recipes for Easy Home Cooking

by PinoLuongo (Author), Mark Strausman (Author), Mark Strausman (Author), Pino Luongo (Author)

  • Used

    Hardcover 2007

    $3.28
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.

$3.28

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More Information

Format: Hardcover
 Pages: 320
 Edition: First Edition
 Publisher: Artisan Division of Workman Publishing
Published: 15 Oct 2007
ISBN 10: 1579653456
ISBN 13: 9781579653453

Media Reviews
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'Aot all simple, but with Luongo and Strausman'Aos vocal observations and tips close at hand, those familiar with Italian cooking techniques should have no trouble mastering them. Luongo'Aos 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'Aos 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