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Authentic recipes the Italian Kindle #209 and stunning photographs that capture the cultural and cooking traditions of the Italian South from the mountains to the coastIn most cultures exploring food means exploring history and the Italian south has plenty of both to offer The pasta heavy tomato forward “Italian food” the world knows and loves does not actually represent the entire country rather these beloved and widespread culinary traditions hail from the regional cuisines of the south Acclaimed author and food journalist Katie Parla takes you on a tour Food of Kindle through these vibrant destinations so you can sink your teeth into the secrets of their rustic romantic dishes Parla shares rich recipes both original and reimagined along with historical and cultural insights that encapsulate the m. Offered diversity than expectedThis addresses southern Italian dishes from varying regions Being an agrarian area the dishes are simple and rustic for the most part relying on eggs bread stale bread too pork and a few seafood dishes This is country style cooking and not the rich cream sauces of the north What I did find that was a most pleasant surprise were tips on making different pastas this is very regionally based and when I mentioned one to my husband he offered a version his family did that was minutely different in shaping and obviously with a different name literally using two fingers instead of three But pasta is serious business and randomly suggesting a different one can be an exercise in diplomacy Demonstrated how to make several tube pastas huge head slapping moment that s how they do it Curing olives and making your own amaros which is pretty cool and much simpler than industry leads you to believe Time is the keyDelicious and simple looking focaccia is the first thing I want to do when it s not to hot to run the oven I m in grill mode for the summer I ve been exploring breads and perfecting crusts recently so this adds to my idea collection Overall simple good food and the photo spread which accompanies it provide a regional tour of the area Armchair tourism with tasty suggestions

SUMMARY Ï TOBERMOREDRIVEWAYS.CO.UK ´ Katie Parla

Food of the Italian South

Iles of rugged beaches sheep dotted mountains meditatively uiet towns and most important culinary traditions uniue to this precious piece of Italy With just a bite of the Involtini alla Piazzetta from farm rich Campania a taste of Giurgiulena from the sugar happy kitchens of Calabria a forkful of ’U Pan’ Cuott’ of the Italian MOBI #245 from mountainous Basilicata a morsel  of Focaccia from coastal Puglia or a mouthful of Pizz e Foje from uaint Molise you’ll discover what makes the food of the Italian south uniuePraise for Food of the Italian South “Parla clearly crafted every recipe with reverence and restraint balancing authenticity with accessibility for the modern home cook” Fine Cooking  “Parla’s knowledge and voice shine in this outstanding meditation on the food of South Italy from. Some cookbooks are good reads and this is one of them I loved this book for all the great recipes I hope to try some soon but even for the historical information about the culinary traditions of my ancestors I learned a lot and was surprised about some of what I learned I will be reading back over it slowly and taking notes on places I would love to visitI am especially interested in the out of the ordinary places that are highlighted

Katie Parla ´ 1 READ & DOWNLOAD

The Molise Campania Puglia Basilicata and Calabria regions This excellent volume proves that no matter how well trodden the Italian cookbook path is an expert with genuine curiosity and a well developed voice can still find new material” Publishers Weekly starred review  “There's There’s Italian food and then there's there’s  Italian food Not just pizza pasta and prosciutto but obscure recipes that have been passed down through generations and are only found in Italy and in this book” Woman’s Day Best Cookbooks Coming Out in “With  Food of the Italian South Parla wanted to branch out from Rome and celebrate the lower half of the country” Punch “Acclaimed culinary journalist Katie Parla takes cookbook readers and home cooks on a culinary journey” The Parkersburg News and Sentine. I did try the puff pastry much easier than method I used before almost as good worth making for its ease The history Parla gives was informative loved the info on how well Buffalos have it at the farm where they make mozzarella wish I could taste that mozzarella Library copy but do I need to at it to my personal library maybe when the price comes down


10 thoughts on “Food of the Italian South

  1. says:

    Offered diversity than expectedThis addresses southern Italian dishes from varying regions Being an agrarian area the dishes are simple and rustic for the most part relying on eggs bread stale bread too pork and a few seafood dishes This is country style cooking and not the rich cream sauces of the north What I did find that was a most pleasant surprise were tips on making different pastas this is very regionally based and when

  2. says:

    This is one of my favorite cookbooks I love that this book focuses in on the Italian south where my family is from I recognize a few recipes and loved reading all the stories sprinkled throughout the book I've already made many of these recipes my favorite being the cover image of course Highly recommend

  3. says:

    I really enjoyed reading through this book I loved that the author talked about the various regions of the Italian South and

  4. says:

    There is nothing uite like Parla's writing to bring fascination to Southern Italy in this new cookbook of hers She captur

  5. says:

    Beautiful photographs but not enough photographs of the recipes themselves Lovely and informative stories but sometimes t

  6. says:

    Some cookbooks are good reads and this is one of them I loved this book for all the great recipes I hope to try some soon but even for the historical information about the culinary traditions of my ancestors I learned a lot and was surprised ab

  7. says:

    I did try the puff pastry much easier than method I used before almost as good worth making for its ease The histo

  8. says:

    There is an abundance of historical information throughout making this much than just a cookbook Each recipe has a short description giving life and reason to its inclusion in the book However there are some recipes which

  9. says:

    Wish there were photo credits Can't believe there was no recipe for taralli Overall I did enjoy the book however especially the social history N

  10. says:

    This book was interesting in that it went into detail about recipes that were lost or disappearing from modern tables I did not find many recipes I wanted to make so I feel it was history lesson that cookbook