Product Details

• Amazon Sales Rank: #390698 in Books
• Published on: 2002-01-11
• Released on: 2002-01-11
• Original language: English
• Binding: Hardcover
• 256 pages

From Publishers Weekly
Stellino, the host of the PBS series Cucina Amore, has arranged a solid yet stolid collection of familiar recipes from the Mediterranean, with a distinct Italian bias. With recipe headers and introductions to the chapters that exhibit the chef's trademark exuberance, this book is sure to appeal to fans of his show. Appetizers include Tunisian Stewed Potatoes with paprika and cardamom and Tuna and White Bean Spread on Garlic Toast with a dash of Tabasco. Pastas like Pasta Alfredo, Pasta with Tomato Sauce, Ricotta and Romano Cheese, and Spaghetti and Meatballs are virtuously simple but surprisingly predictable and are not among the pasta dishes that Stellino claims have been influenced by non-Italian cuisines. Other national traditions are more apparent in main dishes like Mediterranean Shepherd's Pie (the mashed potato topping has Romano cheese incorporated), Moussaka, and Ginger Tuna. Vegetable side dishes are simple, and Stellino also includes some more unusual accompaniments like Chickpeas with Mint and Tomatoes, Couscous Spinach Pilaf, and a yeast-free Sardinian Cracker Bread. Desserts such as Strawberries in Marsala with Sweetened Ricotta and Coffee Cheesecake round out these reliable, though unexceptional selections.
Copyright 1998 Reed Business Information, Inc.

From Library Journal
In his third cookbook, Stellino, the enthusiastic host of a popular PBS series, offers recipes not only from his native Italy, especially Sicily, but also from Spain, Portugal, Greece, France, and other countries around the Mediterranean. Although many of these are familiar by now?Ratatouille, Gazpacho, Moussaka, etc.?Stellino's versions are lively and flavorful, and his style makes the recipes particularly approachable. A handy collection, this is recommended for most libraries.
Copyright 1997 Reed Business Information, Inc.

From Booklist
Fans of the PBS Italian cooking series Cucina Amore will rejoice to learn that chef Stellino has broadened his television show's Italian-only cooking to explore a wider range of Mediterranean foods, encompassing European, North African, and Asian traditions. Hence, Stellino conjures up recipes for dishes as diverse as pasta, couscous, and paella. Nonetheless, Italian recipes continue to dominate Stellino's repertoire, attracting the less venturesome cook. Stellino prudently keeps his recipes as simple and uncomplicated as possible. Sidebar reminiscences of family members add a personal touch and mirror related excursuses from Stellino's television cooking classes. Stellino's cuisine breaks no new ground and his instructions assume basic kitchen competence, but his enthusiastic television presentations and warm personality ensure library patron demand for this volume wherever his PBS show airs. Mark Knoblauch

Customer Reviews

Minimum Effort - Maximum Result Cookbook
Stellino is passionate about the cuisine he grew up with from Sicily and wants to share it with homecooks. So, his style is to minimize ingredients, techniques and equipment so that all flavor is there, but without much of the fuss.

As but one example from this great collection from the Mediterranean: Moraccan Chicken and Almond Pie, simplified using phyllo sheets and chicken, is heavenly concoction of Moroccan spiciness with cumin, cinammon, et al. Meditteranean Shepherd's Pie substitutes beef stew meat, chicken thighs and Italian sausage for the traditional lamb pie, topped with Romano cheese crust! Along with entrees are wine suggestion.

Appetizers are highlighted by unbelievable Shrimp Fritters with Spicy Mayonnaise sauce, while favorite from Pasta offerings is Cannelloni with Prosciutoo and Zucchini, which is rich combo of garlic and cheese and ham.

Desserts are well represented by such as Chocolate Zabaglione which features strawberries with delectable Marsala pudding cream. Yummo! Also try the Coffee Cheesecake and Ricotta Raisin Tart.

This like each of Nick's cookbooks provides the home gourmet with ample sophisticated recipes that aren't above what I would determine a medium skill level at the max, but turn out consistently fine, flavorful dishes that are unique and memorable.

Exotic Flavors with Supermarket Ingredients
Unlike many cookbooks we have purchased there is no need for a mail order source for ingredients. Very affordable shopping lists with easily found ingredients leading to excellent results. The Hummus and Tabbouleh are better than that at a local Lebanese restaurant that is touted for these condiments. My wife made the Ginger Tuna which was a revelation to us.( I only knew tuna came in a can, which had no resenblence to the great steaks using mostly pantry items.)The Spanish Chicken with Almond Sauce had nutmeg and cinnamon notes that made a great cold noghts meal. The Lemon Souffle with Blueberry Sauce (using frozen blueberries) hit the right note bringing a bright fresh color, texture and flavor to the table.

Again a strong point is the repeated use of ingredients rather than having to buy something that will languish in your cupboard never to be used again. Cauliflower with Nutmeg, and Ginger Glazed Carrots as examples. I can't be the only one who has thrown away a ginger root that was long forgotten in the fridge after a once in a great while stir-fry.

Look at the sample pages and the photos. The food tastes as good as it looks. As to Stellinos "chat" you can look at a recipe for yourself in the samples to see what you think. I think he sets a great tone for inviting you into his kitchen to bring new flavors to your family that are easy, affordable and satisfying.

My Favorite Cookbook
My mom says you can tell how good a cookbook is by how messy the pages are. If that's the case then one look at my copy of Nick Stellino's book would speak volumes. I have really been pleased with everything I have tried out of the book. The food has a gourmet feel with out being pretencious or overwhelming. Excellent!