The Talisman Italian Cookbook

  • user warning: Table 'drupalgastronomer.comments' doesn't exist query: SELECT COUNT(*) FROM comments c WHERE c.nid = 87 AND c.status = 0 in /home/dgabriner/gourmetgastronomer.com/modules/comment/comment.module on line 992.
  • user warning: Table 'drupalgastronomer.comments' doesn't exist query: SELECT c.cid as cid, c.pid, c.nid, c.subject, c.comment, c.format, c.timestamp, c.name, c.mail, c.homepage, u.uid, u.name AS registered_name, u.signature, u.picture, u.data, c.thread, c.status FROM comments c INNER JOIN users u ON c.uid = u.uid WHERE c.nid = 87 AND c.status = 0 ORDER BY c.thread DESC LIMIT 0, 50 in /home/dgabriner/gourmetgastronomer.com/modules/comment/comment.module on line 992.
My brother just lent me "The Talisman Italian Cookbook" by Ana Boni, and it is great. Â Described in the front cover as "It is to Italians what Joy of Cooking is to Americans", it seems like a pretty critical book for me (Joy of Cooking is my favorite book). The book is broken up into sections, Antipasto, Soups, Eggs, etc., but there is no discussion or storytelling; it is pure recipes. Â The first recipe in there looks good, so I'm already into it. I already have everything I need, other than the artichokes. I plan on picking them up at the Farmer's Market, as I believe they are now in season. Here's the recipe: Artichoke Hearts in Olive Oil 24 small artichokes 1/2 cup lemon juice 3 cups dry white wine 2 tablespoons wine vinegar 3 bay leaves 3 cloves 6 peppercorns 1/4 lemon olive oil 3 bay leaves 4 peppercorns Remove outer leaves and tops of artichokes. Cut off excess stalk. Dip into lemon juice. Mix together wine, vinegar, bay leaves, cloves, peppercorns and lemon slices, add artichokes and simmer 10 minutes (time may vary a little depending on tenderness of artichokes). Drain thoroughly and place in large jar. Cover with olive oil, bay leaves and peppercorns and let stand in jar 3 days. Add more oil if needed and cover jars. Store in cool place. Will keep very well for long time. I like the style of how they explain the recipes. The last part is the best: "Will keep very well for a long time". Can't wait to try this out.