The Book of Antipasti

by Lyn Rutherford

Step-by-step instructions to prepare more than 100 authentic appetizers from the different regions of Italy. This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 1557880409
• ISBN13: 9781557880406
• Release Date: March 1992
• Publisher: HP Books
• Length: 120 Pages
• Weight: 0.65 lbs.
• Dimensions: 0.4" x 5.5" x 11.0"

Customer Reviews

Nothing Here but Darned Good Antipasto

Seven years ago my husband Dub and I sailed into Whangarai Harbour in New Zealand. On our way in I spied some friends or ours, Gayle and John, who we'd met in Tahiti. They were Kiwis and they were ending their five year circumnavigation, home at last. We anchored close to their boat and later dinghied over for sundowners (usually Coke and Rum). That evening, as usual, we told tall tales of our adventures at sea and we congratulated ourselves on being in this wonderful place at this wonderful time. Later, as we were saying our goodbyes, Gayle gave me her set of the Salamandar Book of Series Cookbooks. They are sold by HP Books in the States as paperbacks. Gayle carried these books around the planet and now she was giving them to me, complete with her notes (written in the books) on the recipes, how well she and John liked certain dishes, which were their favorites, how hard they were to prepare. She knew I was a cook and she thought I'd appreciate them. She was right. Like all the books in the series "The Book of Antipasti" is about five inches wide and about a foot tall, making them kind of unique among cookbooks. But one should not be put off because of the odd shape, these are real books and you can find mighty darned good recipes in them and if you're into Italian, then try this book, because it's full of delicious antipasto(i) recipes. Serve some of these up before that all American spaghetti and meat balls and your family will think you're a real Italian chef. The Broccoli & Prosciutto on Page 20 is to die for. The Venetian Chicken Salad on Page 67 was apparently Gayle and John's favorite dish in the book and though it's awfully good, Dub and I would have to vote for the Stuffed Chiles on Page 98. I don't think there's a bad dish in the book, nothing here by darned good antipasto. Review Submitted by Captain Katie Osborne

Great introduction.

In its almost 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes. This installment, the Book of Antipasti, starts with a glossary of ingredients, and then presents recipe suggestions from vegetable antipasti and salads to breads and pastries. Special chapters are dedicated to fish and shellfish, meats, sausages, cheese and egg dishes. Classics such as breadsticks, bresaola, bruschetta al pomodoro, carpaccio, focaccia, frittata, marinated olives and mushrooms, tuna salad and walnut bread appear next to unique dishes such as arugula and pine nut salad, chicken and grape salad, marinated soft cheese, prosciutto with figs, and veal and spinach terrine. From asparagus and egg salad to zucchini with garlic, this collection of recipes, while not all-encompassing, is a great introduction to the endless possibilities of starting a meal - and at a relative bargain price, to boot. Also recommended, particularly for fans of Italian cooking: This series' installments on pasta, light pasta sauces and pizzas and Italian breads. Also recommended: Around the World Cookbook Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery) Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World On Cooking: A Textbook of Culinary Fundamentals (4th Edition) Textbook only Joy of Cooking: 75th Anniversary Edition - 2006