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My Calabria

My Calabria

Ratings: (0)|Views: 1,369 |Likes:
Published by wwnorton
"Recipes for easily accessible, fresh-from-the-garden Italian food from a Calabrian native and 'bountiful good cook'" (The Atlantic).

At the tip of Italy’s “boot” lies Calabria. It is a beautiful, mountainous region populated by fishermen and small farmers. Rosetta Costantino grew up in this rugged landscape—her father a shepherd and wine maker and her mother his tireless assistant.

When her family immigrated to California, they re-created a little Calabria on their property, cooking with eggplant, tomatoes, and peppers from their garden, fresh ricotta made from scratch, and pasta fashioned by hand. A frugal people, Calabrians are master preservers, transforming fresh figs into jam, canning fresh tuna in oil, and sun-drying peppers for the winter.

Now Rosetta shares her family’s story and introduces readers to the fiery simplicity of Calabrian food. The first cookbook of a little-known region of Italy, My Calabria celebrates the richness of the region’s landscape and the allure of its cuisine. This is a cookbook for our time: a reminder of how ingenious and resourceful cooks can create a gorgeous local cuisine.

In Stores November 2010
400 pages, color photographs, Hardcover
ISBN 978-0-393-06516-9

This preview made available by W.W. Norton & Company
"Recipes for easily accessible, fresh-from-the-garden Italian food from a Calabrian native and 'bountiful good cook'" (The Atlantic).

At the tip of Italy’s “boot” lies Calabria. It is a beautiful, mountainous region populated by fishermen and small farmers. Rosetta Costantino grew up in this rugged landscape—her father a shepherd and wine maker and her mother his tireless assistant.

When her family immigrated to California, they re-created a little Calabria on their property, cooking with eggplant, tomatoes, and peppers from their garden, fresh ricotta made from scratch, and pasta fashioned by hand. A frugal people, Calabrians are master preservers, transforming fresh figs into jam, canning fresh tuna in oil, and sun-drying peppers for the winter.

Now Rosetta shares her family’s story and introduces readers to the fiery simplicity of Calabrian food. The first cookbook of a little-known region of Italy, My Calabria celebrates the richness of the region’s landscape and the allure of its cuisine. This is a cookbook for our time: a reminder of how ingenious and resourceful cooks can create a gorgeous local cuisine.

In Stores November 2010
400 pages, color photographs, Hardcover
ISBN 978-0-393-06516-9

This preview made available by W.W. Norton & Company

More info:

Published by: wwnorton on Mar 16, 2010
Copyright:Attribution Non-commercial

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09/29/2013

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