The Four Seasons of Italian Cooking: Harvest Recipes from the Farms and Vineyards of the Italian Countryside
by A. J. Battifarano, Alan Richardson
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Book Summary Information
Author: A. J. Battifarano, Alan RichardsonEditor: Time-Life Books
Edition: Hardcover
Audio: English (Original Language); English (Unknown); English (Published)
Published: 1998-11
ISBN: 0783553285
Number of pages: 192
Publisher: Time Life Medical
Book Reviews of The Four Seasons of Italian Cooking: Harvest Recipes from the Farms and Vineyards of the Italian Countryside
Book Review: Authentic and Outstanding
Summary: 5 Stars
I just returned from a lovely stay at La Luna e i Falo, and enjoyed six nights of impeccable meals prepared by Elena and Franco. Our meals included all of the recipes from this cookbook, and I must say, not one of them disappointed! I was able to read this cookbook while at the farm, and made a note to immediately try to find it when I returned home. Amazon is the only place to get it, since it is now out of print. It was only released in America, so you can't even find an Italian version of the book. The other recipes from other cooks featured in the book look equally as good. You can't get more authentic, regional recipes than those that are found here. I highly recommend it!
Summary of The Four Seasons of Italian Cooking: Harvest Recipes from the Farms and Vineyards of the Italian Countryside
Filled with more than 125 recipes, 200 glorious, full-page photographs, and wonderful narrative vignettes, this rich, seasonal celebration of the Italian countryside is as much a travelogue as it is a cookbook. The authors collect the culinary wisdom of cooks from all parts of Italy, offering in the process a delightful glimpse of the country's culture and ambience.The Four Seasons of Italian Cooking is a handsome reminder of the simplicity and splendor of rustic Italian food. To demonstrate the regional nature of Italian cooking, A.J. Battifarano traveled around Italy and met with fascinating characters in Tuscany, Umbria, the Piedmont, Lombardy, Campania, and Apulia. In each region, we learn the story of families and individuals involved in the food industry, perhaps as a farmer or as the owner of an inn or restaurant. Meet Franco and Esther Carnero, a couple who restored an old house in the Piedmont region of northern Italy, developed a vineyard and garden, and then opened a small inn, La Luna e i Falo, or the Moon and the Bonfires. Here Esther serves dishes based on old, local recipes (which she shares with us), including roast veal accompanied by a sweet red pepper and fig sauce, and a hazelnut cake made with the locally grown crop of nuts. Throughout this Italian adventure, we are introduced to satisfying, yet simple to prepare, dishes. Misticanza is a splendid example--a dish of dark leafy greens, just boiled and simply dressed with extra virgin olive oil and fresh lemon juice. In addition to 125 charming recipes, and personal narratives, Battifarano also presents expert advice for storing and preparing fruits and vegetables from the four seasons. In true Italian fashion, it is the flavor of each ingredient that matters. This means the freshest ingredients are required for reproducing the profoundly satisfying flavors of Italy's farmhouse cooking. --Dana Jacobi
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