While perusing the bargain book aisles at Barnes and Noble recently, I ran across a gem of a cookbook for only $8.99. Usually I skip past those mass produced bargain books that all have similar covers and are imported from the same foreign publisher. But in the case of Italian Country Cooking: The Secrets of Cucina Povera by Loukie Werle, I was glad I took a second look.
“As cookbook author Loukie Werle explains, cucina povera has not adequate translation – it can mean ‘poor cook’ or ‘country food’ – but it truly represents some of the most spectacular, affordable and satisfying Italian food that exists.” – jacket cover
Now, I have a few Italian cookbooks floating around my home library. Far less than I have of Spanish, French and Japanese titles. Of course, once you’ve purchased the Silver Spoon by Phaidon Press, you really don’t need any other Italian cookbooks for a while. But one of the reasons I was drawn to this title was the simplicity of the ingredients used in the recipes – all of which are written in an uncluttered, straightforward manner. And they use common ingredients.
Plus, if you’re looking for Italian recipes that steer clear of the traditional focus on tomato sauces and cream sauces, then you’re in for a real treat with Italian Country Cooking. Chapters in the book are typical and include pasta, rice and grains, beans and legumes, salads and vegetables, eggs and cheese, fish and seafood, poultry, meat and offal, bread and pizza, and sweet things.
Favorite recipes so far include Orechiette with cauliflower and anchovies, Linguine with lentils and pancetta (which the author has as a fall dish, but we added some extra seasonal vegetables and it was divine) and arugula salad with pears and Pecorino (the salad only uses a few shavings of cheese – a cheap eats, rich flavors trick). This weekend, we’ll be testing the Lemon rice cake that is a cross between a soufflé pudding and sweet risotto - it should go perfectly with our fresh mulberry jam (which is really a cheap eat!).
- GE, 7/11/08
“As cookbook author Loukie Werle explains, cucina povera has not adequate translation – it can mean ‘poor cook’ or ‘country food’ – but it truly represents some of the most spectacular, affordable and satisfying Italian food that exists.” – jacket cover
Now, I have a few Italian cookbooks floating around my home library. Far less than I have of Spanish, French and Japanese titles. Of course, once you’ve purchased the Silver Spoon by Phaidon Press, you really don’t need any other Italian cookbooks for a while. But one of the reasons I was drawn to this title was the simplicity of the ingredients used in the recipes – all of which are written in an uncluttered, straightforward manner. And they use common ingredients.
Plus, if you’re looking for Italian recipes that steer clear of the traditional focus on tomato sauces and cream sauces, then you’re in for a real treat with Italian Country Cooking. Chapters in the book are typical and include pasta, rice and grains, beans and legumes, salads and vegetables, eggs and cheese, fish and seafood, poultry, meat and offal, bread and pizza, and sweet things.
Favorite recipes so far include Orechiette with cauliflower and anchovies, Linguine with lentils and pancetta (which the author has as a fall dish, but we added some extra seasonal vegetables and it was divine) and arugula salad with pears and Pecorino (the salad only uses a few shavings of cheese – a cheap eats, rich flavors trick). This weekend, we’ll be testing the Lemon rice cake that is a cross between a soufflé pudding and sweet risotto - it should go perfectly with our fresh mulberry jam (which is really a cheap eat!).
- GE, 7/11/08
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