The Maccioni Family Cookbook - Hardcover

Maccioni, Egi; Kaminsky, Peter

Hardcover

ISBN 10: 1584792884 ISBN 13: 9781584792888

Publisher: Harry N. Abrams, 2003

Synopsis

An acclaimed chef shares treasured family recipes and culinary reminiscences in a cookbook featuring ninety delicious dishes that draw on the author's Tuscan background and include minestrone, ricotta cake, stuffed zucchini, roast veal, and others created for the family's world-renowned restaurants, Le Cirque and Osteria del Circo. 25,000 first printing.

About this title

About the Author:

Egi Maccioni has contributed signature recipes to Le Cirque since it opened in 1974. She is consulting chef there and at Osteria del Circo. Born in the town of Montecatini in Tuscany, Maccioni learned to cook from her grandmother, first helping to roll out pasta as a child.

Peter Kaminsky is an author who writes about food and fly-fishing. He contributes to the New York Times, New York Magazine, and Food and Wine. His most recent books are The Elements of Taste and The Moon Pulled Up an Acre of Bass.

Elizabeth Zeschin is an accomplished photographer based in New York and London. She was the sole photographer for the Martha Stewart Garden Book, and her work has also appeared in the New York Times Magazine, Vogue, Town & Country, Condé Nast Traveler, and Elle Decor.

From Publishers Weekly:

Tuscan-native Maccioni, writing with Kaminsky (The Elements of Taste), offers recipes served in her family's famous New York restaurants, Le Cirque and Osteria del Circo. While the narrative, memoir-ish format lacks spark ("Recipes from a Tuscan Childhood," "Sirio's Favorites," "New York," and "Restaurant" are some of the section headings), the recipes themselves are solid-and Zeschin's beautiful colorful photos are enough to whet anyone's appetite. The dishes include a refreshing Panzanella (bread salad) with tomatoes, cucumbers, red onion and Tuscan bread; My Turkey Stuffing (one of the few American adaptations), made with sausage, chicken livers, mortadella, eggs, chestnuts and black truffle; Ricotta and Spinach Ravioli, sauteed in butter and sage; and for dessert or a snack, Schiacciata con L'Uva, grapes and sugar rolled into pizza dough and baked. This is a perfect book of comfort food for the fall and winter.
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About this edition

• Publisher: Harry N. Abrams
• Publication date: 2003
• ISBN 10: 1584792884
• ISBN 13: 9781584792888
• Binding: Hardcover
• Edition number: 1
• Number of pages: 224