Northern Italian Cooking

by Francesco Ghedini

Book Overview

Ghedini carries on the impressive tradition of Northern Italian cooking with an incomparable collection of recipes for sauces, soups, antipasti, pasta, rice dishes, fish, poultry, veal, beef, lamb an... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 080155442X
• ISBN13: 9780801554421
• Release Date: January 1973
• Publisher: Hawthorn Books
• Length: 212 Pages
• Weight: 1.22 lbs.

Customer Reviews

Just Like Grandma's risotto

My mom gave me this cookbook many years ago. We are of Northern Italian descent. The risotto recipe is exactly as both of my grandmother's made. EXACTLY. The Osso Bucco Recipe is wonderful. The sauce is delicious. What appeals to me the most is the authenticity of the recipes. Unpretentious, yet elegant. I just bought used copy today to send to my son, who is interested in preparing Italian food from all regions.

Rich, delicious recipes typical of the Northern regions of Italy

A collection of traditional recipes offers a sampling of sauces, antipasti, soups, pasta, rice, fish, poultry, meats, vegetables, salads, and desserts from Northern Italy. This cuisine features butter, cream, stocks, wine, and fresh herbs in addition to olive oil, tomato, garlic, lemon, and walnuts, in such dishes as Pollo Alla Marengo (Chicken Marengo) from Piedmont and Pollo in Fricassea All'Antica (Old-fashioned Chicken Fricassee) from Emilia-Romagna. Francesco Ghedini gives complete instructions and suggests side dishes such as Asparagi Allo Zabaione (Asparagus with Zabaione Sauce) or Fagioli Al Vino Rosso (Kidney Beans Cooked in Red Wine). The recipe for Lasagne Verdi Al Forno (Baked Green Lasagna) is typically Bolognese and offers a rich, unique flavor from its combined use of Bolognese sauce and Béchamel sauce in between layers of green egg pasta. The author relates the origins of some ancient dessert recipes like Brandy-flavored Almond and Rice Torte and Zabaione (Marsala Custard).