Milk Street backroads Italy: finding Italy's forgotten recipes
(Book)
Locke, Michelle, author,
Yanagihara, Dawn, author,
Card, Matthew, author,
Martin, Wes, contributor.
Description
"Forget everything you thought you knew about Italian food. In Italy, cooks throw away their garlic, they don't stir their polenta, and they never labor over pans of risotto. But they do make enormous meatballs that are tender and light, and they occasionally break all the rules when making pasta. The editors at Milk Street have spent years scouring small eateries, local markets, farms and home kitchens from Lombardy to Calabria and from Sardinia to Sicily in search of fresh takes on classic recipes as well as little-known regional favorites that never crossed the Atlantic. On our travels we found new ways with pasta, from foolproof cacio e pepe in Rome to Puglia's olive oil-crisped fettuccine with chickpeas and a lemony pesto from Amalfi, where the pasta itself is enriched with citrus. Plus some surprising tomato sauces, including spaghetti all'assassina from Bari - spicy, charred, and made in one skillet. We visited a Neapolitan trattoria where five sisters serenade diners with opera and serve an eggplant Parmesan that's rich, but never fried. In Northern Italy, we made meatball-like bread dumplings simmered in chicken broth. And in Sardinia, a hearty herb soup studded with pancetta, beans and tiny nuggets of pasta"--
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Citations
Kimball, C., Hirsch, J. M., Locke, M., Yanagihara, D., Card, M., Martin, W., Hill, C. (. a., Hattabaugh, R., & Unger, D. (2025). Milk Street backroads Italy: finding Italy's forgotten recipes. First edition. Voracious, Little, Brown and Company.
Chicago / Turabian - Author Date Citation (style guide)Christopher, Kimball et al.. 2025. Milk Street Backroads Italy: Finding Italy's Forgotten Recipes. Voracious, Little, Brown and Company.
Chicago / Turabian - Humanities Citation (style guide)Christopher, Kimball et al., Milk Street Backroads Italy: Finding Italy's Forgotten Recipes. Voracious, Little, Brown and Company, 2025.
MLA Citation (style guide)Kimball, Christopher,, et al. Milk Street Backroads Italy: Finding Italy's Forgotten Recipes. First edition. Voracious, Little, Brown and Company, 2025.
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Record Information
| Last Sierra Extract Time | Aug 07, 2025 02:09:09 PM |
|---|---|
| Last File Modification Time | Aug 07, 2025 02:09:17 PM |
| Last Grouped Work Modification Time | Aug 07, 2025 02:09:14 PM |
MARC Record
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| 100 | 1 | |a Kimball, Christopher, |e author. |0 http://id.loc.gov/authorities/names/n95121855 | |
| 245 | 1 | 0 | |a Milk Street backroads Italy : |b finding Italy's forgotten recipes / |c Christopher Kimball and J.M. Hirsch ; additional writing and editing, Michelle Locke, Ari Smolin, Dawn Yanagihara, and Matthew Card ; recipes, Wes Martin, Courtney Hill, Rose Hattabaugh, Hisham Ali Hassan, Kevin Clark, Diane Unger and the Milk Street cooks and recipe contributors ; art direction, Jennifer Baldino Cox ; principal travel photography, Christopher Warde-Jones. |
| 246 | 3 | 0 | |a Backroads Italy |
| 250 | |a First edition. | ||
| 264 | 1 | |a New York : |b Voracious, Little, Brown and Company, |c 2025. | |
| 300 | |a 399 pages : |b color illustrations ; |c 28 cm | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 336 | |a still image |b sti |2 rdacontent | ||
| 337 | |a unmediated |b n |2 rdamedia | ||
| 338 | |a volume |b nc |2 rdacarrier | ||
| 500 | |a Includes index. | ||
| 520 | |a "Forget everything you thought you knew about Italian food. In Italy, cooks throw away their garlic, they don't stir their polenta, and they never labor over pans of risotto. But they do make enormous meatballs that are tender and light, and they occasionally break all the rules when making pasta. The editors at Milk Street have spent years scouring small eateries, local markets, farms and home kitchens from Lombardy to Calabria and from Sardinia to Sicily in search of fresh takes on classic recipes as well as little-known regional favorites that never crossed the Atlantic. On our travels we found new ways with pasta, from foolproof cacio e pepe in Rome to Puglia's olive oil-crisped fettuccine with chickpeas and a lemony pesto from Amalfi, where the pasta itself is enriched with citrus. Plus some surprising tomato sauces, including spaghetti all'assassina from Bari - spicy, charred, and made in one skillet. We visited a Neapolitan trattoria where five sisters serenade diners with opera and serve an eggplant Parmesan that's rich, but never fried. In Northern Italy, we made meatball-like bread dumplings simmered in chicken broth. And in Sardinia, a hearty herb soup studded with pancetta, beans and tiny nuggets of pasta"-- |c Inside back cover. | ||
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| 700 | 1 | |a Hirsch, J. M., |e author. |0 http://id.loc.gov/authorities/names/n2003015009 | |
| 700 | 1 | |a Locke, Michelle, |e author, |e editor. |0 http://id.loc.gov/authorities/names/no2019144550 | |
| 700 | 1 | |a Yanagihara, Dawn, |e author, |e editor. |0 http://id.loc.gov/authorities/names/no2013034501 | |
| 700 | 1 | |a Card, Matthew, |e author, |e editor. |0 http://id.loc.gov/authorities/names/no2018175920 | |
| 700 | 1 | |a Martin, Wes, |e contributor. |0 http://id.loc.gov/authorities/names/no2014124986 | |
| 700 | 1 | |a Hill, Courtney |c (Cookbook author), |e contributor. |0 http://id.loc.gov/authorities/names/n2022062687 | |
| 700 | 1 | |a Hattabaugh, Rose, |e contributor. |0 http://id.loc.gov/authorities/names/no2024121748 | |
| 700 | 1 | |a Unger, Diane, |e contributor. |0 http://id.loc.gov/authorities/names/no2020115996 | |
| 710 | 2 | |a Christopher Kimball’s Milk Street (Firm) | |
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