Word: cucina
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Dates: during 1980-1989
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...cream and noodles from the Far East, Italy has been receptive to worthy new dishes and techniques. This apertura is explored in The New Italian Cooking (Atlantic-Little, Brown; $15) by Margaret and G. Franco Romagnoli, who in two previous books have done a commendable job of explicating la cucina italiana for Americans. Their new book largely concerns itself with the adaptation of traditional recipes to contemporary methods and lifestyles: using an electric pasta machine; preparing a ragú in 45 minutes instead of the conventional four hours. For lagniappe, the Romagnolis offer some interesting modifications of traditional formulas, such...