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Pleasures of the Good Earth (Knopf Cooks American)
Pleasures of the Good Earth - Knopf Cooks American
Author: Edward Giobbi
"What is so distinctive about the cooking in this book is that there is a flavor and richness here that is the product not of manipulation, but of a profound respect for what comes from the earth and a true connection to nature and the cycle of the seasons."--From the Introduction by Alice Waters — Planting all the vegetables and herbs a...  more »
ISBN-13: 9780394561301
ISBN-10: 0394561309
Publication Date: 5/14/1991
Pages: 334
Edition: 1st ed
Rating:
  • Currently 4.5/5 Stars.
 1

4.5 stars, based on 1 rating
Publisher: Knopf
Book Type: Hardcover
Members Wishing: 2
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fibrogal avatar reviewed Pleasures of the Good Earth (Knopf Cooks American) on + 180 more book reviews
It's part cookbook, part gardening book, and includes info on wild edibles. The joy of life and the author's appreciation of family comes through in the writing.


From Publishers Weekly:
Preparation means a great deal more than cooking in this intriguing collection of recipes, mainly Italian, from noted food expert Giobbi (Italian Family Cooking). From the year-long process of curing prosciutto to canning tuna or tomatoes, baking bread, making sausage (sweet Italian, lamb, venison), or preserving olives, Giobbi calls on old, usually unelaborate family traditions that are as much fun to read about as to follow. No note, pedantic or haute, obscures his direct approach, particularly in the chapter "Vegetables and Wild Edibles." Whether discussing how best to grow beans for drying, how to rid squash blossoms (for frying or stuffing) of insects, or the demands of hunting and freezing wild mushrooms, he aims for simplicity and wholesomeness. Pasta dishes often feature vegetables, such as rigatoni salad with broccoli and tuna sauce, or lasagna with eggplant, mushrooms and "meat sauce my way." (There's also a pasta with clams "my way," and another with pesto "my way.") He never utilizes fresh pasta, which cooks into "a tangled, gluey mess." Giobbi's easy familiarity with fish and shellfish, leading to recipes for skate and razor clams, among others, is matched by his clear, brief instructions on how to butcher and dress a chicken (which one may have raised at home or, perhaps, ordered from Sears Roebuck) before roasting it, stuffed with polenta or swiss chard and ricotta.
Copyright 1991 Reed Business Information, Inc.


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