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In Nonna's Kitchen: Recipes and Traditions from Italy's GrandmothersBy Carol Field
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With life in Italy becoming increasingly urbanized and Americanized, le nonne (Italian for "the grandmothers") are the last generation that knows the rich traditions and unique dishes of the country's towns, valleys and hilltops. Carol Field goes trolling through Italy's back roads to find these true guardians of the Italian culinary heritage, and weaves their stories, wisdom and dishes together in a wonderful cookbook that celebrates their history and preserves their timeless wisdom.
In these pages are the authentic meals enjoyed by generations of Italians. There are savory breads such as Gnocco Ingrassato (made with crunchy cubes of pancetta), such fruit preserves as Le Pesche d'Estate (peaches in lemon and sugar syrup), sumptuous sauces like Salsa Piccante alla Senape (spicy mustard) and mouthwatering meat dishes like Agnello in Umido (braised lamb with green olives). And what's a meal without dessert? Tempting fare like Crema Bacchica (literally, Bacchuss pudding -- a cinnamon-and-clove-scented pudding flavored with wine) and Torta di Mandorle e Cioccolata (chocolate almond tart) will elicit heartfelt cheers of "magnifico" from grateful gourmets.
- Sales Rank: #455675 in Books
- Published on: 1997-05-21
- Original language: English
- Number of items: 1
- Dimensions: 9.13" h x 1.52" w x 7.38" l,
- Binding: Hardcover
- 464 pages
Amazon.com Review
In Italy, the Nonna is vanishing. These grandmothers have lived though hard times and devoted their lives to feeding their husbands and children. When they are gone, valuable links with the past will vanish with them unless their children or grandchildren take time to learn from them. Only then will someone continue to know where to find wild greens, how dough looks when it is just right, and how to prepare the dishes these inexhaustible women have made for decades.
In Nonna's Kitchen is Carol Field's recording of the lives of some of these women and the food they cook. Whether they live in the countryside, in a small town, or in a big city, their dishes are specialties found only at home, where everything is made from scratch and it does not matter if a favorite recipe takes hours or days to make. As the title indicates, these women's stories are as important as their food. Putting the two together, Field captures both the essence of the Italian spirit and the soul of Italian cooking.
From Library Journal
Field, author of the authoritative The Italian Baker (LJ 11/15/85) and Celebrating Italy (LJ 11/15/90), has written another winner. Because modern times are making la cucina della nonna (traditional "grandmother's cooking") a lost art in Italy, she wanted to record those recipes and the way of life they reflect before both disappear. Field interviewed almost 50 nonne, whose stories are told in individual profiles throughout the book, and collected some 200 recipes from them. Most of these resourceful women spent much of their lives creating meals for huge families out of just a handful of ingredients, and there are many simple but mouthwatering dishes here, along with some more elaborate and even exotic ones. Field's headnotes and profiles of the nonne make this book fascinating reading, and many of the recipes she offers are not found elsewhere. Highly recommended.
Copyright 1997 Reed Business Information, Inc.
From Booklist
As much about Italian family and culture as it is about cooking, this captivating survey of la cucina della nonna (the cuisine of the grandmothers) traverses Italy's countryside and finds not only terrific things to eat but also stories--stories passed along from grandmothers to grandchildren that reveal the fabric of daily life across generations. Mixing inventive variations on traditional Italian recipes with profiles of the grandmothers who created and adapted them, Field gives each dish a special cultural texture: we see what made this comfort food comfortable, and we bemoan the gradual loss of a culinary tradition, as the nonnas of tomorrow turn to microwaves and prepared food. Still, such dishes as passatelli (country soup with bread crumbs and parmigiano) or torta di verdura (mashed potato and spinach tart) seem capable of reestablishing a vanishing tradition with a single bite. Bill Ott
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