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Cucina Fresca: Italian Food, Simply Prepared by Viana La Place and Evan Kleiman

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Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Fennel, green bean, and olive salad

    • tui on April 01, 2013

      This is a good combination. We had it with a roasted shoulder of lamb and it worked well.

  • Baked vegetable gratin (Verdure al forno)

    • hillsboroks on June 23, 2014

      This turned out to be a great side dish for grilled Italian marinated lamb chops. Salting and draining the zucchini first meant the zucchini kept its shape and a bit of crunch despite sauteing and then baking. The flavors of the various vegetables blended nicely. My guests loved it and requested the recipe. Nice change from mushy bland zucchini!

  • Grilled flank steak

    • Breadcrumbs on July 13, 2011

      p. 210 - First use of this recipe and book. Disappointing but no fault of the recipe, rather it was our pricy organic Mennonite flank steak from NOTL that was a tough, inedible mess. This marinade was tasty and next time I'll boil it as a sauce as the author suggests. Very simple to pull together. I'd like to try this again and hope for a better piece of meat. We marinated overnight and cooked a little under med-rare as always.

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Reviews about this book

  • Food52 by Matt Sartwell

    It couldn’t stand alone as the only Italian cookbook that someone owns but it’s an incredibly inspiring Italian cookbook.

    Full review
  • ISBN 10 0060936339
  • ISBN 13 9780060936334
  • Linked ISBNs
  • Published Sep 19 2001
  • Format Paperback
  • Language English
  • Edition Revised
  • Countries United States
  • Publisher HarperCollins Publishers Inc
  • Imprint William Morrow

Publishers Text

Italian in its inspiration, American in its outlook, Cucina Fresca brings a vivid new style to the earthy simplicity of Italy's culinary tradition. This is food at its freshest and simple to prepare.

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