Overview
Among their many pleasures, Donna Leon's Commissario Guido Brunetti novels have long been celebrated for their mouth-watering descriptions of food. Multicourse lunches at home with Paola and the children, snacks grabbed at a bar with a glass of wine or two, a quick sandwich during a busy day, or a working lunch at a neighborhood trattoria in the course of an investigation have all delighted Brunetti, as well as Leon's readers and reviewers. And then there's the coffee, the pastries, the wine, and the grappa. In Brunetti's Cookbook, Donna Leon's best friend and favorite cook brings to life these fabulous Venetian meals. Eggplant crostini, orrechiette with asparagus, pumpkin ravioli, roasted artichokes, baked branzino, pork ragu with porcini--these are just a few of the over ninety recipes for antipasti, primi, secondi, and dolci. The recipes are joined by excerpts from the novels, four-color illustrations, and six original essays by Donna Leon on food and life in Venice. Charming, insightful, and full of personality, they are the perfect addition to this long awaited book.
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Details
- ISBN-13: 9780802119476
- ISBN-10: 0802119476
- Publisher: Atlantic Monthly Press
- Publish Date: May 2010
- Dimensions: 8.1 x 8.5 x 1.3 inches
- Shipping Weight: 2.4 pounds
- Page Count: 288
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Emeril goes emerald
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DINING WITH DONNA LEONTo Commissario Guido Brunetti, the appealing Venetian detective who stars in Donna Leon’s celebrated mystery series, eating well, in a way that provides “as much physical pleasure as possible,” is fundamental to living a happy life. Brunetti solves crimes, muses on the problems that beset Venice and savors the fabulous meals cooked by his wife, Paola. These succulent lunches and dinners have become so central to the series that fans have been clamoring for the recipes. Now nearly 100 Brunetti-inspired recipes by Roberta Pianaro, Leon’s dearest Venetian friend and gastronomic guide, have been gathered in Brunetti’s Cookbook, along with six original essays by Leon herself and book excerpts highlighting Brunetti’s favorite dishes. They range from antipasti to dolci—some familiar, such as Spaghetti all’Amatriciana, and others, like Rabbit with Olives and Walnuts, engagingly unfamiliar. One caveat: Roberta’s instructions are done in Italian style and assume some kitchen know-how and ease with ingredients. And some of these ingredients—Trevisio radicchio or cuttlefish eggs, for example—might be a bit difficult to find, but are well worth the effort.
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