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Holding Details

Barcode37821002538680
StatusChecked Out
LocationMarshall District
TitleMilk Street backroads Italy : finding Italy's forgotten recipes / Christopher Kimball and J.M. Hirsch ; additional writing and editing, Michelle Locke, Ari Smolin, Dawn Yanagihara, and Matthew Card ; recipes, Wes Martin, Courtney Hill, Rose Hattabaugh, Hisham Ali Hassan, Kevin Clark, Diane Unger and the Milk Street cooks and recipe contributors ; art direction, Jennifer Baldino Cox ; principal travel photography, Christopher Warde-Jones.
AuthorKimball, Christopher, author.
Call No641.5945 KIM
CollectionAdult New Arrivals
Reserve Item

Copies

Call NoDownloadURLHTMLCirc StatusPeriodical IssueVolume
641.5945 KIM Due on 5/13/2025  

Catalog Details

International Standard Book Number 9780316582063
International Standard Book Number 0316582069
Personal Name Kimball, Christopher, author.
Title Statement Milk Street backroads Italy : finding Italy's forgotten recipes / Christopher Kimball and J.M. Hirsch ; additional writing and editing, Michelle Locke, Ari Smolin, Dawn Yanagihara, and Matthew Card ; recipes, Wes Martin, Courtney Hill, Rose Hattabaugh, Hisham Ali Hassan, Kevin Clark, Diane Unger and the Milk Street cooks and recipe contributors ; art direction, Jennifer Baldino Cox ; principal travel photography, Christopher Warde-Jones.
Imprint New York : Voracious/Little, Brown and Company, 2025.
Physical Description xv, 399 pages : color illustrations ; 28 cm.
General Note Includes index.
Formatted Contents Note Introduction -- Salads and sides -- Zuppe -- Risotto, polenta and beans -- Pasta -- Pasta classica -- Shaped and baked pasta -- Pizza and pane -- Frutti di mare -- Carne -- Dolce.
Summary, Etc. "Forget everything you thought you knew about Italian food. In Italy, cooks throw away their garlic, they don't stir their polenta, and they never labour over pans of risotto. But they do make enormous meatballs that are tender and light, and they occasionally break all the rules when making pasta. The editors at Milk Street have spent years scouring small eateries, local markets, farms and home kitchens from Lombardy to Calabria and from Sardinia to Sicily in search of fresh takes on classic recipes as well as little-known regional favorites that never crossed the Atlantic. On our travels we found new ways with pasta, from foolproof cacio e pepe in Rome to Puglia's olive oil-crisped fettuccine with chickpeas and a lemony pesto from Amalfi, where the pasta itself is enriched with citrus."
Subject Added Entry - Topical Term Cooking, Italian.
Index Term-Genre/Form Cookbooks.

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