- Flexibound: 144 pages
- Publisher: Agate Surrey (26 May 2011)
- Language: English
- ISBN-10: 1572841176
- ISBN-13: 978-1572841178
- Product Dimensions: 23.9 x 18.8 x 1.3 cm
- Average Customer Review: 2 customer reviews
- Amazon Bestsellers Rank: 931,429 in Books (See Top 100 in Books)
The Puglian Cookbook: Bringing the Flavors of Puglia Home Flexibound – 26 May 2011
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"For those who want a taste of excellent, yet different Italian cooking, The Puglian Cookbook is not to be missed." Midwest Book Review
"The region's flavorful cucina povera (peasant cuisine) is the subject of The Puglian Cookbook, a new book from Chicago-based Viktorija Todorovska, a passionate ambassador of the oft-overlooked area. Of Amazon.com's nearly 100,000 cookbooks, hers is one of only three focusing on Puglian cooking, and it catalogs the area's legume-, vegetable- and tomato-heavy dishes with great enthusiasm." Tasting Table
"The Puglian Cookbook: Bringing the Flavors of Puglia Home, paints a vivid picture of the region and its culinary traditions." WBEZ-FM, Chicago Public Media
"This is the kind of book you picture well-worn and loved, spattered with olive oil and maybe some tomato sauce. A cookbook that won't leave the kitchen." Marcia Crawford, Nutrition Minute
"...a 157-page collection of the essentials of Pugliese cooking, with recipes ranging from a tomato-topped flatbread known as puddica to baked squid stuffed with cheese, breadcrumbs, and capers to the potato, rice, and mussel casserole tiella." Mike Sula, Chicago Reader
"Arrivederci fast foods and trans fats! Viktorija Todorovska...[is] bringing the foreign experience to kitchens everywhere with her new cookbook, The Puglian Cookbook. The quick fix meals are simple, savory and, most importantly, healthy, with their basic pantry ingredients, fresh herbs, some cheese and olive oil." Today's Chicago Woman
"...turns humble spuds into something still simple but very flavorful, and adds some veggies to your diet, too." Pittsburgh Post-Gazette
About the Author
Viktorija Todorovska runs Oliva Cooking, a cooking, wine, and travel company based in Chicago. She studied cooking at Apicius in Florence. This is her first book.
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Top customer reviews
The book is cheaply assembled: I am not one for glossy coffee table cookbooks, but the pics in this book are really boring: the majority are extreme close up of dishes, with dull colors and rather flat presentation.
There is not much text in terms of history, traditions ecc ecc.
The selection of recipes is very very personal: nothing about broad beans (fava beans), one of the main staple of traditional Apulian cooking, no mention of sun dried tomatoes (originally from Puglia), no mention of those lovely fried dumpling (panzerotti) that are so popular and so good, down there, in Puglia. Nothing about friselle (hard galettes-biscuits).
In one of the recipe the author suggests of using frozen broccoli florets - why? She has clearly missed the point about on the key point about all Italian cooking: freshness. She is always suggesting using frozen pie crust.
She says that is fun making fresh pasta and gives the recipes for cavatalli (well done), but then she does not say anything about the most famous Apulian pasta: orecchiette (what is the difference between cavatelli and orecchiette and why does she not give the recipe for orecchiette?).
There are so many recipes that are not particularly from Puglia: asparagus tart, chocolate tart, coffee puddings (??), apple tart - the dessert section is the worse, actually.
No mention of: bread and water soups (pancotto), grano arso (burnt wheat), taralli (kind of hard biscuits, savoury and sweet), ricotta dura (oven cooked ricotta, to be grated on pasta) - all these are quintessentially Apulian. Very little said about the hundred ways of using mussels, again one of the high notes of Apulian recipes
Few good thinks; the most interesting things are to be found in the pasta section with some nice recipes that showcase fried bread crumbs, a very popular ingredient in much South Italy cooking.
The author has also a website, you might want to check it first and decide if her style works for you or not.
All in all, this is a missed opportunity. From my Italian point of view this books feels rather inauthentic and not at all in the same league as The Splendid Table, The Food of Northern Italy (Anna del Conte), My Calabria, just to give few examples of what I consider good cook books on Italian regional food).
Most helpful customer reviews on Amazon.com
If you're interested in regional cooking and trying something new for your family, I think you'll enjoy this. Photographs are gorgeous (and realistic! Todorovska took them at her home without a stylist).
What I enjoy the most from this book is that the recipes are simple. They use simple, fresh ingredients that the author took the pains to research to make sure they can be purchased. But please do not confuse simple recipes for simple tastes, these dishes are anything but that! The flavors here are beyond compare for the time you will spend on them. We have not made everything in the book, but a good couple dozen now and they have all been fantastic.
I can now admit that there are few things in cooking more enjoyable than cooking an anchovy filet in olive oil and watching it melt like butter.
IF you are looking for something new to try and tired of the same old dishes you have been making then this is a great book. If you are an experienced cook then this is also a fantastic choice for the new flavors of the small part of Italy.
I would say that this is not your everyday spaghetti and tomato sauce cook book, but one of my favorite dishes from it is a spaghetti one !
We have her other cookbook, Sardegna and are traveling there next summer and will compare her book with our dinners.
You'll love her "Cucina Povera" so popular with the "farm to table" trend now. Good basic comfort food.
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