Island Cooking or Italian Family Dining

Island Cooking: Recipes from the Caribbean

Author: Dunstan Harris

A native Jamaican and now a resident of New York City, DUNSTAN A. HARRIS imports Caribbean food products to the United States. In preparation for this book, Dunstan collected, compared, and sampled recipes from all over the Caribbean islands.

Look this: Animal Vegetable Miracle or Halibut

Italian Family Dining: Recipes, Menus, and Memories of Meals with a Great American Food Family

Author: Edward Giobbi

The author of the beloved classic Italian Family Cooking teams up with his daughter for a book that is part recipe treasury, part family memoir--and totally irresistible!
James Beard Award winner Ed Giobbi’s passion for fresh, seasonal fare, lovingly prepared, was nourished in a family to whom food was a sacred pleasure. Craig Claiborne, the late New York Times food critic, said, "Some of the most memorable meals of my life have been taken in Ed’s kitchen."
Now, 30 years after Giobbi’s first cookbook, Italian Family Cooking, became an instant classic, he and his daughter, Eugenia Bone, have produced a wonderful companion volume on the art of preparing fabulous seasonal meals. Taking as inspiration the Italian countryside in Liguria where the Giobbi family has its roots, Italian Family Dining will show the reader how to combine dishes to put together unforgettable spring, summer, fall, and winter repasts.
Scrambled Eggs with Scallops and Morels, Mesclun Salad, and Strawberry Flan make a delicious quick spring meal, while Grilled Duck Breast, Warm Beet and Potato Salad, and Sliced Pears with Cheese combine spectacularly for a fast fall dinner. Throughout the book Eugenia Bone shares warm family reminiscences--and the recipes for Italian-style dining are simple but elegant, created by one of America’s great home cooks, Ed Giobbi.

Publishers Weekly

Bone (At Mesa's Edge) wasn't much more than a bambina when her father, Edward, published Italian Family Cooking in 1971. Now she collaborates with him in this pleasant sequel. There's considerable emphasis on vegetables, seafood and reasonable portion sizes; pasta recipes are "for small servings to be served as a first course" and include such rustic options as Spaghettini in Duck Broth and Fettucine with Guinea Hen Sauce. The recipes are divided by season and then by course-a pleasant way to think about cooking, but one that leads to excessive page flipping for those who want, for example, to examine the book's three seasonal lasagna recipes. Zucchini Flowers are a favorite warm weather ingredient, and come fall, pears and figs figure prominently. As bookends to each section, Bone offers brief essays and memoirs. Some are wise ("The best way to eat fruit is in the tree from which it grows") or utilitarian (how to shop on the Bronx's famed Arthur Avenue), while others, involving the likes of Craig Claiborne and Pierre Frayne, will be just plain out jealousy provoking to those who grew up without a renowned chef in the immediate family. (Nov.) Copyright 2005 Reed Business Information.

Library Journal

Giobbi is the author of several books on Italian food, including Italian Family Cooking (1971); his daughter Eugenia is a food writer and author of At Mesa's Edge: Cooking and Ranching in Colorado's North Fork Valley. Meals enjoyed together have always been important to the extended Giobbi family (and close friends including Craig Claiborne, Jacques Pepin, and other chefs), and here the authors share favorite recipes and memories. The recipes are organized by season, and each section opens with an extended essay-"Spring," for example, begins with an account of Eugenia's wedding, "Winter" with a description of the Italian Christmas Eve fish dinner-and shorter reminiscences or musings on ingredients are scattered throughout. Many of the recipes are simple, but there are dishes for special occasions as well. For most collections. Copyright 2005 Reed Business Information.