Cucina of Le Marche: A Chef's Treasury of Recipes from Italy's Last Culinary Frontier

by Fabio Trabocchi

Book Overview

Named a Best New Chef in America by Food & Wine and Best Chef: Mid-Atlantic by the James Beard Foundation, rising star Fabio Trabocchi offers a unique take on his native cuisine, that of the... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0060741627
• Release Date: October 2006
• Publisher: Ecco
• Length: 256 Pages
• Weight: 1.42 lbs.
• Dimensions: 9.1" x 0.9" x 7.4"

Customer Reviews

Cookbook with anecdotes

Since my husband is from Marche, I enjoyed reading this cookbook with the side descriptions of life in the province. Some of the recipes would be difficult to make here due to ingredients, but there are some Marche favorites that are delicious.

A Solid Book for the Serious Cook of Regional Italian Food

This book is based in large part upon the story of the Familia Trabocci, That story gives the reader/cook some real insight into the spirit of the food which is made with the excellent recipes. This is not really a cookbook for the beginner because, although it has very fine illustrations of dishes on the table, there are few procedural illustrations and many of the regional ingredients may be difficlt to obtain. It is a fine book of the cooking and customs of a region of Italy. Buy it and read it, you will enjoy it! You should also try to reproduce the cooking through some of the recipes in the spirit of the region.

Very enlightening

I love Fabio's cooking. It's Inspired and exploding with amazing flavor. Fof over a year and a half worling in Maestro, I didn't always understood where the genious came from. This book has allowed me to understand a lot about him. The recipes in the book are not your typical italian fare, it's a rustic, culinary treasure from a relatively undiscovered region of Italy. Very recomendable.

Italian charm, top-notch food

Part travelogue, part cookbook, Cucina of Le Marche intersperses its recipes with family memories and great storytelling. This is not just a cookbook to quickly consult over the stove; it's a book you'll want to curl up with and really read. Some of the recipes are fairly involved, but the writing is easy to follow and what I've made so far has been delicious. The rice and spinach soup with prosciutto and parmesan is heavenly, and the Le Marche risotto is easy to make but super yummy (the secret ingredient is cinnamon). Beginner cooks, advanced chefs and avid readers should all find something to love here. Even with all the amazing restaurants in New York, I still crave the delicious food at Trabocchi's restaurant at the Ritz-Carlton in VA. With this cookbook I can bring a little bit of his cuisine to my own kitchen. Bravo!

Finally... and worth the wait!!

As an avid cookbook collector, this is my favorite 2006 acquisition. I have been a devoted fan of Maestro, Chef Trabocchi's marvelous DC area restaurant and have been eagerly awaiting the publication of this book to learn more about his inspirations and bring some of the magic into my own kitchen. Even if you haven't had the privilege of dining at Maestro, this book is a must-own for anyone who appreciates authenticity and a unique take on a traditional cuisine. Buy this book and be prepared to fall in love with Le Marche!