I had no idea the book would turn out to be a 980-page, five-pound, 50-years in the making tome from the high lords of Italian cuisine. My review of La Cucina: The Regional Cooking of Italy is in the current issue of Foreword magazine. It begins like this:
In New Jersey, where the Turnpike vertically dissects the state, one asks “Which exit?” to pinpoint where someone lives; in Italy, knowing if one puts raisins or pignoli nuts in meatballs will do the same. In Italy, it’s all about the regions—and no two cook alike...
You can read the rest here. Mangia!
Ooooo! What a great start to the review. You are so clever!
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