Vinegar of Spilamberto: And Other Italian Adventures with Food, Places and People
Author: Doris Muscatin
In 1958, Doris Muscatine's husband, a medieval scholar, got a Fulbright for a year of research in Italy. They lived in Rome and almost immediately became hopeless Italophiles. The Vinegar of Spilamberto is the enchanting story of their experiences. The couple returned often, staying in various apartments--a house in Venice, a medieval tower in Tuscany, and a villa on the Appia Antica with its own catacombs.
From such small places as Populonia and Rovescala to bigger ones like Riace and Dozza, the family immersed themselves in the Italy off the typical tourist tracks. Muscatine describes the extreme cultural differences everywhere, but most notable in Sicily, and delights in various foods--including Il Ranocchio, dall'antipasto al dolce (The Frog, from antipasto to dessert)--and the wines that went with them. Chapters are devoted to the Italian appreciation of slow food and of special products such as truffles and balsamic vinegar.
The New York Times - Neil Genzlinger
It's a genial account full of interesting places and food tidbits.
Library Journal
Reading this book will make your stomach growl in hunger. Muscatine (A Cook's Tour of San Francisco; Monday Night at Narsai's) captures the culture, celebration, and history of Italy, the country she often visited with her family. She also supplies a lovingly detailed look at another essential aspect of Italy: its food. Whether enjoying delicate truffles, describing varied Sicilian desserts, or savoring strawberries tossed in balsamic vinegar made in the traditional Spilamberto way, Muscatine offers details that bring both well-known and little-known delicacies to life. While she spends time in places like Venice, it is her forays into smaller areas-a winery in Greve or a grand dinner in a trattoria in Rovescala-that really bring Italian food and traditions to life. The book's only shortcoming? It paints a picture that leaves your mouth watering but offers few recipes, and there's nary a chef in sight. This travelog will appeal to cooks and travelers alike with its description of the making of balsamic vinegar and the evolution of truffles presented alongside accounts of cathedrals and Sicilian carvings. Recommended for public libraries and culinary collections.-Mari Flynn, Keystone Coll., La Plume, PA Copyright 2005 Reed Business Information.
Book review: Globalization and the Postcolonial World or Concepts In Federal Taxation 2007 Edition
Foods of the Hudson: A Seasonal Sampling of the Region's Bounty
Author: Peter G Ros
There is perhaps no other American region as rich in agricultural, culinary, and ethnic history as the Hudson River Valley in New York State. The strongest influences are those of the Native Americans and the Dutch settlers-other population groups add appealing diversity that all adds up to a distinctly delicious cuisine. In Foods of the Hudson, noted food writer and historian Peter G. Rose draws on this rich tradition, bringing a contemporary touch to the special offerings of the region.
No matter where you hail from, you'll be delighted with the 172 tantalizing recipes in this collection: Trout Pate, Pheasant with Portobello Mushrooms, Pumpkin Cornmeal Pancakes, Lamb Loin with Hudson Valley Stuffing, Fettuccini with Asparagus Marinara, and Maple Syrup Cake with Maple Butter Frosting are just a few of the items in this wonderful harvest of the best of the Hudson River region.
"A likeable and enticing cookbook ....Foods of the Hudson can be read as much for lore as for recipes."—The New York Observer
"An extraordinary new cookbook ...this volume will be savored by every cooking household in the Valley." —Hudson Valley Magazine
"-Rose writes knowledgeably about the dishes and their provenance, providing a lively introduction to another regional cuisine."—Library Journal
Library Journal
Food historian Rose is author of a syndicated column callled ``The Country Cook.'' A native of the Netherlands, she now lives in upstate New York, where she can luxuriate in the seasonal offerings presented here, such as Pickled Shad Salad or Sorrel Soup in the early spring, Hudson River Crab Cakes in the summer, Roast Venison or Apple Pancakes in the fall and winter. She has collected recipes from area chefs and purveyors, from family and friends, and from historical sources; many reflect the large Dutch immigrant population in the Hudson Valley. Rose writes knowledgeably about the dishes and their provenance, providing a lively introduction to another regional cuisine.
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