Cucina Di Magro: Cooking Lean The Traditional Italian Way by G. Franco Romagnoli

This book has not been indexed yet...

Notes about this book

  • bob.mack on January 24, 2021

    Chickpea soup (Minestra di Ceci) - I had all of the ingredients on hand for this very simple soup and it was better than expected.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1586420569
  • ISBN 13 9781586420567
  • Format Paperback
  • Language English
  • Edition 3rd Revised edition
  • Countries United States
  • Publisher Publishers Group West
  • Imprint Publishers Group West

Publishers Text

Cooking lean does not necessarily mean skimping on flavor or elegance. Cucina di magro--lean food--originated in the fourth century in response to the Roman Catholic tradition of foregoing meat on Fridays, holy days, and for Lent and has had sixteen centuries to perfect its gustatory and salutary attributes. It is the only cooking style that unites all of Italy's richly varied regional culinary traditions.

Originally published in 1976, this revised edition has been updated to include the fresh ingredients available in today's markets and contains twenty-one completely new recipes. Romagnoli's friendly style is wonderfully suited to his topic: "Press down on the bits of garlic with a wooden spoon and mash any resisting pieces to nothingness." "If olive oil leaves a bitter aftertaste, it is perfect--to boil in cauldrons and pour on attacking enemies." The book outlines special techniques for the savvy home chef, such as pasta-making with a Cuisinart, and includes photographic illustrations. Featuring classic dishes--fettucine pomodoro e basilico, flounder with capers, savory risotto in red wine sauce, and fresh fig pie, for example--these recipes satisfy every expectation of pan-Italian eating while simultaneously respecting the principles of lean cooking.

Other cookbooks by this author