Word: romagnolis
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Dates: during 1980-1989
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...pasta. Nevertheless, ever since the tales of Marco Polo's bringing back ice 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...