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Prosciutto (The Italian Pantry) (Italian Pantry Collection) [Hardcover]

Our Price $ 11.40  
Retail Value $ 12.95  
You Save $ 1.55  (12%)  
Item Number 285818  
Buy New $11.40

Item Specifications...

Pages   64
Est. Packaging Dimensions:   Length: 9.12" Width: 8.42" Height: 0.51"
Weight:   1.05 lbs.
Binding  Hardcover
Publisher   The Wine Appreciation Guild
ISBN  189126754X  
EAN  9781891267543  

Availability  2 units.
Availability accurate as of Oct 20, 2016 03:51.
Usually ships within one to two business days from La Vergne, TN.
Orders shipping to an address other than a confirmed Credit Card / Paypal Billing address may incur and additional processing delay.

Italian Pantry Collection - Full Series Preview
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  Prosciutto (The Italian Pantry) (Italian Pantry Collection)   $ 11.40   In Stock  

Item Description...
Uneasy people with nascent, health-related resolutions dreading warmed-over, calorie controlled frozen dinners should know that the Mediterranean diet, with its super-fresh foods filled with advantageous fats, is a healthy, appetizing alternative. Here to help is the Italian Pantry Collection published in North America by The Wine Appreciation Guild. The Italian Pantry:Prosciutto is filled with vibrant, full-color photographs and are written by native food writers and cooking instructors. Each distinct food is coupled with a recipe, a map pointing out its production zone, nutritional information, its constituents, uses, variations and flavor. The authors also tell the life-story, part history part lore, of Italy's four most famous foodstuffs.

It's time to put the bacon away. Carla Bardi offers up 25 of the world's tastiest cured meats, from pancetta to prosciutto di cinghiale (from wild boar) to prosciutto d'oca (from geese). Listed with each meat are the curing agents used, aging span and taste. She also covers production processes and creative ways to serve prosciutto (during the summer and fall try prosciutto crudo with kiwi fruit).

Buy Prosciutto (The Italian Pantry) (Italian Pantry Collection) by Carla Bardi from our Christian Books store - isbn: 9781891267543 & 189126754X

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More About Carla Bardi

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Carla Bardi has published or released items in the following series...
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Product Categories
1Books > Subjects > Cooking, Food & Wine > Cooking by Ingredient > Meat, Poultry & Seafood > Meats   [100  similar products]
2Books > Subjects > Cooking, Food & Wine > General   [7182  similar products]
3Books > Subjects > Cooking, Food & Wine > Regional & International > European > Italian   [178  similar products]

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Reviews - What do our customers think?
Great Starting Point  May 9, 2008
This book offers an introduction to the world of cured Italian delicacies. The photos are great, but the descriptions lack real substance. Just enough information to peak your curiosity and inspire further learning. Unfortunately, if you want a more in depth look at regional Italian cured meats, you will have to seek additional resources. Enjoyable as an introduction to a complex and thoroughly fascination subject.
A first-rate guide to prosciutto and Italian cured meats  May 13, 2005
My first memories of prosciutto entailed a veritable explosion in my mouth. As if hurtled in a flash to my first culinary Oz, I had the distinct realization that I was not in ham country any more. To call prosciutto "Italian Ham" is akin to calling the operas of Giuseppe Verdi "Italian Musical Plays." Neither term properly conveys the sublime we find so often when it comes to Italy.

Carla Bardi's Prosciutto comes to us from the Wine Appreciation Guild's "Italian Pantry" series: luscious fully-illustrated volumes that give us the Italian A-to-Z on olive oil, pasta, cheese, and of course prosciutto and all its cousins. In truth, the book's original title, Salumi, gives Italian food devotees a far better idea of the book's ambitious scope; the term refers to "a vast array of different meats that have been cured with salt and spices then cooked or dried." But even the term salumi fails to go the whole distance. Strictly speaking, salumi refers to any food (though usually pork) preserved in salt. The term insacatti refers to those meats packed into natural or synthetic animal gut. To do true justice to the book's subject, the author is forced to resort to the unexciting but accurate phrase "Italian deli meats." Salamis can qualify as salumi, insacatti, or both, but these distinctions are best left for the linguists. We food fanciers would rather read, salivate, and go online to book trips to Italy.

Prosciutto is the only book I know of to go into true depth on Italian deli meats. The photographs provide as much as the eye can possible absorb without having to call in reinforcements from an additional sense. Take the page on culatello, a specialty ham produced only in the Bassa Verdiana area (Giuseppe Verdi's birthplace) in Italy's matchless Emilia-Romagna region. The photograph of the string-draped, pork-filled pig's bladder after the humid curing process has mottled the skin is truly evocative; of course we get the inside shot of the meat in slices, artfully arrayed.

Parma ham, a close regional cousin of culatello, benefits from a dry curing method. Legally, it can be cured only in the region between the Taro and Baganza rivers, near the city of Parma. The pigs involved are reared indoors, subsisting largely on the whey from that other inimitable product of the city, Parmesan cheese, showing that everything in Italian cuisine depends on everything else.

In addition to the fine photography on every page-in fact the high point of all the book's prodigious color-are the dishes featured in each of the 30 recipes that make Prosciutto such a valuable find for the cookbook section. Many of the recipes are elegantly simple. Finocchiona is a Tuscan salami variant that owes its name to a healthy dose of wild fennel seeds (combined with pork and fat from a pig's jowl, red wine, salt, pepper and herbs, all stuffed into a cow's gut). The featured "Finocchiona Salad" showcases the meat on a bed of arugula, topped by fennel and Pecorino cheese. Another recipe wraps the finocchiona in cabbage leaves, simmers it in tomato basil sauce, and pairs it with Polenta. Mortadella, developed in the Italian city of Bologna, cannot be compared with the mass-produced, machine-extruded bologna (pronounced "baloney") that still hoodwinks Americans into believing they are eating food. The book's recipe for "Fried Mortadella" dips chunks of mortadella in beaten egg, then bread crumbs, before pan frying. The recipe, as are many Italian recipes, is simple; if only the ingredients were not so difficult to find. At least the photographs instruct as they seduce.

You can't eat photography, but it does motivate you to hit the icebox at least to fill the void. The gustatory mitigation is at best temporary. The sad thing about Prosciutto is that the book can only hope to cover the 25 or so general and regional categories of Italian deli meats. In real fact, every town and village in Italy boasts its own proud variant, a few produced from goose, venison, wild boar, or even horse. The producers-even if they argue about politics, automobiles and love-undoubtedly agree that these products are designed to be enjoyed without hurry. I guess it's finally time to arrange that year-long sabbatical.

Food writer Elliot Essman's other reviews and food articles are available at

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