The Seasons of the Italian Kitchen

by Tom Maresca and Diane Darrow

Book Overview

These 200 recipes are divided according to the four seasons and the basic categories of the Italian menu: antipasto, primo, secundo, contorno, and dolce. Each season is distinguished by its particular palette of ingredients, the appropriate cooking techniques, and the style of dining best suited to the weather.

• Format: Hardcover
• Language: English
• ISBN: 0871135752
• ISBN13: 9780871135759
• Release Date: January 1994
• Publisher: Atlantic Monthly Press
• Length: 466 Pages
• Weight: 2.50 lbs.
• Dimensions: 1.7" x 7.8" x 9.6"

Customer Reviews

Seasonal traditional

Diane Darrow and Tom Maresca offer 200 recipes emphasizing fresh ingredients. Each seasonal section is organized by course and tempts with a variety of simple and complex flavors. For fall, with summer produce is still available, there's macaroni with baked tomatoes, beets with balsamic vinegar, sweet and sour braised rabbit. Winter choices include comfort foods like Umbrian onion soup, Tuscan pot roast, grilled radicchio with anchovy mustard sauce. Interspersed with the primarily traditional recipes are discussions of classic dishes like polenta or ingredients, like tomatoes. Every dish comes with wine recommendations.