Risotto: More Than 100 Recipes for the Classic Rice Dish of Northern Italy - Softcover

Softcover

ISBN 10: 0684186918 ISBN 13: 9780684186917

Inhaltsangabe

"Judith Barrett and Norma Wasserman have written a beautiful book on risotto. [It] . . . is not just a recipe book but a piece of man's history."
--Arrigo Cipriani

"Delectable."
--Booklist

"For the rice lover . . . this well-crafted book is a unique source."
--Chicago Tribune

Risotto is the hottest development in Italian cooking since pasta, and Risotto is the definitive book on this classic rice dish from Northern Italy. Risotto contains more than120 authentic risotto recipes, many of which can be made in thirty minutes or less witha minimum of preparation.

Here is just a sampling of the many delicious risotto variations you'll find:
* Scallops, Shrimp, and Mushrooms
* Lamb with Egg and Lemon Sauce
* Turkey, Red Peppers, and Tomatoes
* Prosciutto, Chicory, and Fontina
* Monkfish in Tomato Basil Cream
* Chicken with Olives
* Mussels in White Wine
* Sausage, Artichoke, and Peas
* Fresh Tuna and Curry
* Veal in White Cream Sauce


In addition to these mouthwatering recipes, Risotto also contains informative chapters on risotto ingredients and preparation methods. For the rice and risotto lover, Risotto is an incomparable kitchen companion.

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Rezensionen

Risotto , a collection of recipes for the Northern Italian dish based on short-grained rice, is enticing reading and cooking. The recipes include classics such as risotto alla Milanese and Venetian style, with eels. There are nuova cucina versions: with clams and radicchio, with apples and nutmeg, etc. The authors, both experienced in the food world, add their recipes: risotto with liver and onions, with turkey and leeks, with grapefruit. These recipes are not only delectable but quick and easy to prepare, too. Menu and wine suggestions are included. Recommended. SP
Copyright 1987 Reed Business Information, Inc.

This volume comprises more than 100 creative variations on basic risotto, a rice dish from northern Italy. In addition to serving risotto as a first course in the Italian style, the authors suggest it as a side dish or as an entree when accompanied by bread and a salad or vegetable. These recipes derive from classic and new Italian cooking, as well as the authors' imaginations. Beginning with basic saffron risotto, Barrett and Wasserman work their way through cheese, vegetable, meat, fish, wine and even fruit-flavored dishes. Rice is combined with goat cheese, Gruyere, Camembert and ricotta, as well as with cabbage, zucchini blossoms or fresh mushrooms, cognac and cream. Seafood offerings include scallops, shrimp and mushrooms, squid and artichokes, and smoked salmon, while meat variations feature sweetbreads, duck and spicy rabbit. Strawberries, apples and grapefruits flavor some of the stylish, savory fruit risottos. Barrett is a freelance food writer, and Wasserman is an illustrator and owner of a gourmet-food shop. Illustrations not seen by PW.
Copyright 1987 Reed Business Information, Inc.

Details zur Ausgabe

• Erscheinungsdatum: 1884
• Sprache: Englisch
• ISBN 10: 0684186918
• ISBN 13: 9780684186917
• Einband: Taschenbuch
• Kontakt zum Hersteller: Nicht verfügbar
• Verantwortliche Person: Nicht verfügbar