A Kitchen in Italy
A Year of Family Meals and Celebrations from Our Home
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- $229.00
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- $229.00
Descripción editorial
Discover the rich culinary treasures of Italian cuisine in this personal, transportive collection of 100 simple yet elegant recipes from the award-winning author of Old World Italian
Mimi Thorisson first captivated readers with A Kitchen in France, which displayed her family’s idyllic lifestyle in the French countryside and the delectable cuisine of France. Now that she has found a true home in Italy, Mimi presents a new Italian cookbook that shares the sumptuous meals she cooks and eats in her Italian kitchen. The 100 recipes in A Kitchen in Italy are Mimi's beloved, family-approved favorites—the staple dishes, perfected over several years of living in Italy, that she returns to again and again.
Allow Mimi to transport you to Italy with delectable and accessible meals that celebrate the seasons. In the spring, enjoy Mimi’s Risi e Bisi, a brothy, risotto-like Venetian dish served when peas are in season. There’s no better way to use up abundant summer zucchini than in Spaghetti alla Nerano, a dish that encapsulates the beautiful simplicity of Italian cooking. In the fall, turn to a comforting Baked Tagliolini with Prosciutto, a luxurious yet uncomplicated baked pasta beloved by Mimi’s kids. When mandarins and clementines are at their peak in December, pair them with White Chocolate Chip and Pistachio Cookies, made with the very best Sicilian pistachios, for a terrific afternoon snack.
With recipes spanning antipasti, primi, secondi, and dolci, you can tuck into a rustic countryside dish on a weeknight or build a special occasion menu to delight your friends. Featuring 150 photographs shot by Mimi's husband, Oddur Thorisson, A Kitchen in Italy brings Mimi’s Italian secrets to your dinner table.
PUBLISHERS WEEKLY
Thorisson (Old World Italian) serves up a sumptuous collection of 100 classic and personal favorite Italian dishes perfected over six years of living in Torino. Noting in the epilogue that "if you want to know how to make a Milanese veal cutlet you can just google it," she aims to "put recipes in context" with "somewhere like to be." To do so, she sets the recipes against personal essays about her culinary journey and approach to hosting and includes striking photographs of family life. The four chapters follow the seasons, each offering a range of antipasti, primi, secondi, and dolci from simple to elaborate. A raw lemon salad leads off in the spring, followed by grilled fish with lemon and herbs in summer. In autumn, there's tagliolini with white truffles and butter, "the most luxurious and simple pasta dish on earth," while classic penne alla vodka will warm a winter night. More involved dishes include eggplant timballo, lasagna with meatballs, stuffed Easter bread, and tiramisu. Holiday fare culminates with a Christmas Eve feast featuring fried spaghetti-wrapped shrimp, lobster soufflé, and vanilla chestnut cake. Instructions assume such technical knowledge as how to wrestle the heart out of an artichoke, blanch fava beans, or flake salmon. The author's personal approach and gorgeous presentation make this a giftable collection.
