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The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food (Hardcover)
by Lynne Rossetto Kasper
| Category:
The Heartland of Northern Italian Food, Cookbook, Original books |
| Market price: ¥ 408.00
MSL price:
¥ 378.00
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| Stock:
Pre-order item, lead time 3-7 weeks upon payment [ COD term does not apply to pre-order items ] |
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 Good for Gifts |
| MSL Pointer Review:
A collection of recipes, history, food and folklore - The Splendid Table is simply one of the most Splendid books on a regional cuisine. |
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Author: Lynne Rossetto Kasper
Publisher: Morrow Cookbooks
Pub. in: September, 1992
ISBN: 0688089631
Pages: 530
Measurements: 10.3 x 8.4 x 1.6 inches
Origin of product: USA
Order code: BA00969
Other information: 1 edition
ISBN-13: 9780688089634
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- Awards & Credential -
Lynne Rosetto Kasper was named one of the twelve best cooking teachers in America in 1988 by The James Beard Foundation. Her nationally broadcast public radio show, The Splendid Table, won the James Beard Award for Best National Radio Show on Food and was named Best Nationally Syndicated Radio Talk Show by the Foundation of American Women in Radio and Television. Her book The Splendid Table is the only book wins both the James Beard and Julia Child (IACP) Cookbook Awards. |
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- MSL Picks -
The Splendid Table by Lynne Rossetto Kasper is simply the most splendid book on a regional cuisine by far. Ms. Kasper's book, in the year it was published, won both the James Beard and Julia Child (IACP) cookbook awards, which is roughly the same as winning both the Academy award and the Foreign Press Writers award for best picture. All that remains, then, is to point out what it is which makes the book so good.
For starters, it covers every aspect of a region's cuisine. That is, it deals with the history, the agriculture, and the economy of the region as well as the great recipes. And, what a background we have to relate. Emilia-Romagna is not just another region in one of the world's great culinary countries. It is the very heart and soul of that culinary tradition and is the home of Italy's three most important non-wine food products, Proscuitto de Parma, Parmesano-Reggiano, and Balsamic Vinegar. On top of that, it is also the home of some of the most famous fresh pasta dishes to come out of Italy plus several of the most famous salume products from Italy.
While this coverage is necessary for a complete book on this subject, it is not enough. And, this book gives us the most important component, an excellent selection of very well written recipes. And, with over five hundred pages to fill, Ms. Kasper has given us several different takes on many of the more interesting recipes. A fine example is the famous ragu Bolognese, which is offered up in at least six different variations, each for a slightly different purpose or from a different background.
Ms. Kasper also gives us a very nice little guide to ingredients, mail order sources, and a bibliography composed almost entirely of Italian language sources. It is not hard to see how Ms. Kasper has been able to produce such a great book. Elizabeth David lived in Italy and studied its cuisine for a year before producing her excellent Italian Food. Ms. Kasper has spent the better part of a lifetime, including five years living in Bologna, studying this cuisine.
The recipes are organized like all good Italian cookbooks, by course. The chapters are:
- The Antipasto Course
- Ragus
- Essential Sauces and Stocks
- Pastas
- The Sweet Pastas of the Renaissance
- Risotto, Soup, and Vegetable First Courses
- Second Courses
- Vegetable Side Dishes
- Breads
- Desserts
Serious culinary explorers, Italian food enthusiasts, and readers of gastronomic travelogues will put this on your list.
- From quoting B. Marold
Target readers:
Italian food enthusiasts, food lovers, housewives, professional cooks, or hotel and restaurant managers.
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Lynne Rosetto Kasper was named one of the twelve best cooking teachers in America in 1988 by The James Beard Foundation. The Splendid Table's research began a decade ago while Lynne was living in Europe. She explored Emilia-Romagna, working with home cooks, chefs, historians, and the culinary artisans who still make traditional foods in the old ways. Lynne presently lives in St. Paul, Minnesota.
Lynne Rossetto Kasper is an award-winning cookbook author, broadcaster, cooking teacher and lecturer on food and culture and has been inducted into Who's Who in American Food and Beverage. Her nationally broadcast public radio show, The Splendid Table, won the James Beard Award for Best National Radio Show on Food and was named Best Nationally Syndicated Radio Talk Show by the Foundation of American Women in Radio and Television.
Lynne's book, The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food, is the only book to win both the James Beard and Julia Child/IACP Cookbook of the Year Awards. Her book, The Italian Country Table: Home Cooking from Italy's Farmhouse Kitchens, examines Italian rural life and the origins of Italian foodways.
Lynne has written for national magazines and major newspapers, lectured on food and culture at The Smithsonian Institution, The Culinary Historians of New York, Boston University, Rhode Island School of Design, and for academic and special interest groups in the USA and Europe, and sat on the advisory board of the Midwest Organic Alliance.
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From the publisher
Just when you thought you knew the best of Northern Italy, along comes Lynne RossettoKasper to introduce you to Emilia-Romagna, a fertile wedge between Milan, Venice, and Florence, as gastronomically important as any land in the world. The lush homeland of balsamic vinegar, Prosciutto di Parma, tortellini, and Parmigiano-Reggiano cheese, this is a region venerated by Italy's food cognoscenti. "Ask an Italian where to take only one meal in Italy, and, after recommending his mother's house, he will more than likely send you to EmiliaRomagna,"writes Kasper.
A cuisine at once voluptuous and refined, the dishes of Emilia-Romagna's kitchen are literally irresistible. just listen to the names"Little" Spring Soup from the 17th Century, His Eminence's Baked Penne, Modena Crumbling Cake. Then imagine sitting down to a dish of Hot Caramelized Pears with Prosciutto, a Risotto of Red Wine with Fresh Rosemary or a Pie of Polenta and Country RagÚ
The first American book to present the food of this singular northern region, The Splendid Table is an Italian cookbook for the nineties. It will take you from Parma, Bologna, Modena, Ravenna, and Ferrara to tiny villages in the foothills of the Apennines, from Renaissance banquet halls to the simplest of farmhouses, offering history, folklore, and substantive cooking tips along the way.
Among the things you will find are:
- A 56-recipe pasta chapter including many never before seen in America. From fast and easy dishes such as Linguine with Braised Garlic and Balsamic Vinegar to a lasagne of chicken, pine nuts, and currants.
- A veal Parmigiano like no other-Pan-Fried Veal Chops with Tomato Marsala Sauce, the whole finished with curls of Parmigiano Reggiano cheese.
- An array of meatless or almost meatless recipes. Grilled vegetables with maccheroni.
- A country dish of braised lentils with ribbons of pappardelle and crisp nubbins of pancetta; Tortellini of Artichokes and Mascarpone; or Fresh Tuna Adriatic Style.
- Straight out of the Renaissance but perfect for today, a sumptuous tortellini pie, ideal for important dinners and holidays.
- A salad of tart greens, Parmigiano-Reggiano cheese, and Prosciutto di Parma with a warm garlic and balsamic dressing and many other antipasto dishes.
- Over thirty dessert recipes including Chestnut Ricotta Cheesecake and Torta Barozzi, a mysterious chocolate cake made at only one pastry shop in the entire region.
- "A Guide to Ingredients" that shares the secrets of how to select, use, and store the very best balsamic vinegars, olive oils, porcini mushrooms, Prosciutto di Parma, mortadella, Parmigiano-Reggiano, coppa, fresh herbs, and much more.
- Encounters with Lucrezia Borgia, Gioachino Rossini, Napoleon's Empress Marie Louise, Giuseppe Verdi, Arturo Toscanini, Carlo Bergonzi, Renata Tebaldi, and Luciano Pavarotti, all characters in the epic of Emilia-Romagna.
The Splendid Table is the Italian cookbook America has been waiting for a book firing our passion for Italian food while responding to our health concerns. It not only reveals Italy's best-kept culinary secret, the great cuisine of Emilia-Romagna, it is at the same time one of the most important teaching books of our era. Know it will become a good friend, well thumbed and lovingly stained over years of good cooking and good reading.
- 24 pages of finished dishes in full color. 200 recipes with wine and menu suggestions.
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| View all 6 comments |
Roni (MSL quote), USA
<2007-02-28 00:00>
I've owned this book since it first came out in 1992, and it occupies a special place in my cooking library - eye-level shelf for easy reach. The salad of tart greens with prosciutto and warm balsamic dressing has been my first course for many outstanding dinner parties, including several on New Year's Eve. Other particular favorites - the lamb, garlic & potato roast, maccheroni with baked grilled vegetables, torta barozzi, and chestnut ricotta cheesecake. Ms. Kasper's outstanding knowledge of this regional Italian cuisine is equally matched by her understanding of how a home chef times and assembles a multi-course meal. I'm now ordering her new book, The Italian Country Table, and hope to be just as impressed.
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A reader (MSL quote), USA
<2007-02-28 00:00>
No other author has inspired such creativity and emotion in me. Kasper doesn't just tell you the ingredients and procedures, she relates the history of her dishes and the people behind them. From the Wine Basted Rabbit to the Balsalmic and Braised Garlic Pasta, every recipe is absolutely wonderful! Each recipe is followed by helpful wine and menu suggestions. If you are passionate about the people, culture, and food of Italy this is the book for you. |
Tim Himes (MSL quote), USA
<2007-02-28 00:00>
The recipe for soup stock alone has changed my life. I used to use canned stock, but now I make this stock once a month and use it for everything - I even drink steaming mugs of it for breakfast as the author recommends.
The recipes are so precise that even a beginner like me can prepare some impressive meals.
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Glenn Miller (MSL quote), USA
<2007-02-28 00:00>
Every recipe I've tried from this cookbook is a winner. The Christmas pasta with sugar, almonds and orange zest, topped by a capon has become an annual tradition in our family. Whenever cooking from it, I constantly find myself getting lost in the anecdotes and historical background. In fact, this book actually helped direct us when planning our gastronomical tour of northern Italy.
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