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The Food of Southern Italy: (New Edition)

The Food of Southern Italy: (New Edition) - Paperback

by Carlo Middione
$48.99
$52.95
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The Food of Southern Italy: (New Edition)

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Availability:In StockContributor:Carlo Middione, Angelo PellegriniTheme:Cultural Region/Italy, Ethnic Orientation/ItalianPublish date:6/28/2022Pages:352
Languages:EnglishPublisher:Echo Point Books & Media LLC.ISBN-13:9781648370465ISBN-10:1648370462UPC:9781648370465Book Category:CookingBook Subcategory:Regional & CulturalBook Topic:ItalianSize:10.00 x 8.00 x 0.96 inchesWeight:0.94Product ID:SCP8PVQB1M
Take a Fascinating Culinary Journey from Rome and Naples to Sardinia and Sicily

Venture beyond the familiar pizza, marinara, and risotto to discover the varied and delicious world of traditional southern Italian cooking. Sicilian-American chef and respected sage of Italian cuisine Carlo Middione takes us along on his search for the unique and authentic recipes of this historic region in this Tastemaker-award-winning guide.With rustic dishes like quail roasted with pomegranate, spinach alla Romana, and ricotta and prosciutto crepes-some collected door-to-door and never-before written down-Middione paints a vivid culinary snapshot of Southern Italy. Masterfully packed with tidbits about the history and tradition of each dish within Italian culture, the author's considerable skill, culinary wisdom, and enthusiasm shine through every page, making this a truly edifying and engaging read.

This book is also available from Echo Point Books as a hardcover (ISBN 1635610400)..

And be sure to explore the sumptuous recipes in another of Carlo's cookbooks, La Vera Cucina! (ISBN 1635617774).

Languages:EnglishPublisher:Echo Point Books & Media LLC.ISBN-13:9781648370465ISBN-10:1648370462UPC:9781648370465Book Category:CookingBook Subcategory:Regional & CulturalBook Topic:ItalianSize:10.00 x 8.00 x 0.96 inchesWeight:0.94Product ID:SCP8PVQB1M
Middione, Carlo: - CARLO MIDDIONE is a second- generation Sicilian-American and formerly the Italian specialist on the faculty of the California Culinary Academy for Chefs in San Francisco. His friendliness, culinary skills, and contagious enthusiasm for good Italian food have won him a wide following, and he has appeared regularly on local television. His Italian restaurant/delicatessen, located in San Francisco, has been praised by Gourmet magazine, which says, "Eating at Vivande is very much like being a guest in a large and friendly kitchen.
Publisher: Echo Point Books & Media LLC.

Contributor(s)

Carlo Middione, Angelo Pellegrini

Author

Carlo Middione

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