Product Details

• Amazon Sales Rank: #137830 in Books
• Published on: 2004-03-30
• Original language: English
• Dimensions: 1.02" h x 7.54" w x 10.34" l, 1.56 pounds
• Binding: Paperback
• 320 pages

From Amazon.com
For centuries, one of Italy's best-kept culinary secrets has been the cooking of Calabria, that region occupying the toe of the Italian boot. But in Cucina di Calabria, Mary Amabile Palmer boldly breaks the silence and introduces an exciting new cuisine to the world. Located just across the Mediterranean from North Africa--not far from Greece and Asia Minor--Calabria has long been the target of invasion and occupation; whatever the political fallout of such incursions, Calabrian cooking is all the richer for the introduction of foreign cuisine and ingredients (olives from the Greeks; eggplants and pine nuts from the Arabs)--that contribute a succulent and daring mélange of taste and texture.

In addition to the recipes themselves, Mary Amabile Palmer, a first- generation Italian American, includes anecdotes about Calabrian culture, history, traditions, and festivals, as well as recollections from her childhood. These delightful snippets provide context to the more than 200 Calabrian dishes detailed in Cucina di Calabria, making the book as much fun to read as it is to cook from.

Ingram
Cucina di Calabria is the first cookbook ever devoted to the distinctive, lusty food of Calabria, the toe of the Italian boot. More than 200 recipes offer something for every cook, whether novice or experienced. All start with simple, fresh ingredients, transformed into sumptuous dishes with a minimum of effort. The recipes are interwoven with anecdotes about Calabrian culture and history, traditions and festivals. Line art & photos.