Secrets of Fat-Free Italian Cooking
Author: Sandra Woodruff
Italian food has long been a staple of the American diet, but with the recent fat-free craze, many people have shied away from their favorite dishes. Woodruff shows Italian food lovers how to enjoy their favorite Italian dishes without overdoing the fat. More than 130 recipes for wonderful dishes such as Shrimp and Asparagus Risotto and Suasage and Ricotta Pan Pizza let even fat-free eaters go for the gusto. Line drawings. 12 color photos.
Library Journal
Woodruff is the author of several other "Secrets of Fat-Free" cookbooks, including Secrets of Fat-Free Cooking (Avery, 1995), most of which have been immensely popular. Here she offers quick and easy low-fat recipes for Balsamic Three-Bean Salad, Eggplant Rollatini, and others. She uses a variety of reduced-fat ingredients to lighten up these Italian dishes, and some revisions seem more successful than others (e.g., Fettuccine Alfredo made with nonfat parmesan, evaporated skim milk, and butter-flavor sprinkles). And some recipes don't seem particularly Italian. But, overall, this is a nice collection for those who want their favorite Italian dishes but want them low-fat, too. Schlesinger's book is another in the series that includes 500 Fat-Free Recipes (Villard, 1995). Despite the title, there are more like dozens of recipes here, all with three grams of fat or fewer per serving for rice and grain dishes as well as pastas. Many are easy, and most are fairly sophisticated. For libraries where the earlier titles have been popular.
Italy, the Romagnoli Way: A Culinary Journey
Author: Franco G Romagnoli
ITALY OFF THE EATEN PATH: A Culinary Journey to the Old Country’s Hidden Treasures (Lyons)
G. Franco Romagnoli and Gwen Romagnoli
The bestselling author and television chef presents a succulent food travelogue of his homeland.
Rome native G. Franco Romagnoli first introduced American television viewers to Italian cooking back in the 1960s, when he starred with his late wife Margaret on two television series for PBS-TV, including The Romagnolis’ Table. The first cooking show of its kind led the couple to national fame, during which they wrote nine cookbooks and toured the world giving cooking demonstrations and opened several restaurants in the Boston area.
Romagnoli continued to teach cooking and to write articles for The New York Times, The Boston Globe, Gourmet magazine, Food & Wine, and The Atlantic Monthly. He remarried in 1998 and now he and his wife Gwen present an unforgettable tour of Italy’s lesser known, secret jewels: the mountain streams of Val d’Aosta, which provide beauty as well as savory trout; Tuscany serves up the cannelloni and wild venison of Tuscany; risotto with frogs’ legs from Lake Orta; couscous with capers from Pantelleria; truffles from Alba, as well as cultural history such as the tuna hunting ritual mattanza on the Egadi islands and olive oil pressing in Puglia. Sharing the geography, history, and art of each region as wellas the character of its people, the Romagnolis bring little-known Italy to life—and to our tables—with full-color photographs to please travelers, food lovers and armchair dreamers.
G. Franco and Gwen Romagnoli live in Boston.
Publishers Weekly
Like a modern-day Virgil and Beatrice, the Romagnolis, cohosts of the PBS series The Romagnolis' Table, conduct a breathless journey through the paradisiacal food and wine regions of Italy. Beginning at the northern Alpine border of Italy, the two move slowly south, savoring food and wine as well as people and places. Their love of the country shines through their adoring descriptions of locales. Chiavari, in the northwestern region of Liguria, is an elegantly simple, relaxed and pleasant city, facing a sheltered sea and untouched by winter. In Emilia-Romagno, the Romagnolis set off on a quest to find the perfect prosciutto ham and Parmigiano cheese for which the region is famous. They discover not only a prosciutto that ideally combines creamy marbled fat and salty crispness, they also stumble across a violin museum where they listen raptly to the lush strains of a 1715 Stradivarius that transports them to the baroque period. In Calabria, a young boy brings the Romagnolis a meal of super-fresh braided mozzarella, just-picked garden tomatoes, a warm loaf of country bread and a carafe of cool, dry and sharp as a blade white wine, which they declare is the best meal they have ever had. Recipes accompany every chapter, and the Romagnolis' intimate storytelling and love of Italian food and culture carry readers on an unforgettable journey.
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