Learn to cook if you like to cook. Learn to COOK :: On Top of Spaghetti...: ...Macaroni, Linguine, Penne, and Pasta of Every Kind

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Learn to COOK - On Top of Spaghetti...: ...Macaroni, Linguine, Penne, and Pasta of Every Kind

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Manufacturer: William Morrow Cookbooks

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Binding: Hardcover
Dewey Decimal Number: 641.822
EAN: 9780060598730
ISBN: 0060598735
Label: William Morrow Cookbooks
Manufacturer: William Morrow Cookbooks
Number Of Items: 1
Number Of Pages: 288
Publication Date: 2006-11-01
Publisher: William Morrow Cookbooks
Release Date: 2006-10-24
Studio: William Morrow Cookbooks

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Editorial Reviews:

In On Top of Spaghetti, Johanne Killeen and George Germon, owners of the legendary restaurant Al Forno in Providence, R.I., and authors of Cucina Simpatica, offer up 100 new recipes for everyone's favorite tried–and–true dish –– pasta.

Pasta is the culinary equivalent of the little black dress. It's simple and elegant, you can dress it up or down, and it never goes out of style. In On Top of Spaghetti, Johanne Killeen and George Germon present a collection of 100 pasta recipes, including new and old favorites such as Pasta Shells with Spicy Sausage Red Sauce, Fusilli with Roasted Red Pepper Pesto, and Spaghetti with Tomatoes, Cinnamon, and Mint. In Cucina Simpatica, Johanne and George introduced Americans to grilled pizza. With On Top of Spaghetti they will reintroduce home cooks to the joys of pasta. Classic recipes are elevated to new heights, and innovative new dishes are sure to be returned to again and again.

Spotlight customer reviews:

Customer Rating:

Summary: Excellent book, superb recipes, rich insights to Italian cooking
Comment: I grew up in Providence, RI. I knew about Al Forno and Lucky's restaurant when I came back. It is about a mile away from my brother's store in Providence next to the river.

Johanne Killeen and George Germon the couple that have inspired wood oven pizzas and much more. I were there before 1991 but all I can remember is a very hot orange harrisa sauce. Can't remember much else except we ate in Luck's upstairs and not in Al Forno side. Very good but I know I did not eat pasta, lasagna or something of the kind.

I was looking for special Italian dishes. I have not been to Lidia's in Kansas City (can't afford it) but I watch her TV show. My mother likes to try some of her recipes from the book I sent her. However, my mind stil drifted back to the very highly regarding Italian restaurnts in Rhode Island. While there are many, the one that stands out is Al Forno's .

While looking up what people thought about Al Forno's on Yelp and other sites for my blog (most said nothing but the best) , someone mentioned the latest new cookbook "On Top of Spaghetti" which was published in 2006. While I considered their first one Cucino Simpatica (which has become a classic) this new one sounded so good . Why? It seemed to offer recipes above the norm, taking a recipe and food to different levels. That is what I always look for in a restaurant, cookbook or meal.

What I liked about this book (once I got it) was the impressive different dishes that the couple placed in this book based on their travels, cooking experiences and trying out real different recipes and ingredients.

It arrived. You know when Billy Joel and Danny DeVita and Rera Pearlman rave about the chefs and the recipes then there is something great going on inside.

When I review a book, I start looking for many things. In this case, besides the interesting recipes, each one had a background, where and how they came to know this recipe. Special ideas about the ingredients, tips of all sorts abounded throughout the book. I immediately look through all the recipes to see which ones I want to try. I wan't try at least half of them but where should I start?

I has a bunch of cherry tomatoes so I started with Spicy Roasted Cherry Tomatoes. Roast the vegetables and peppers, I decided to puree them and toss with spaghetti. Very tasty. 9.4/10. So what is the next way to kick it up a level.

I wanted to make something that was different then what I have made before but has a different spin in their book. I chose Sgaghetti and Summer Chicken Cacciatori. Not to difficult to make it did not use tomato sauce but just tomatoes. I was skeptical. I did not use panecetta but included everything else, I let it go for 40 minutes. It came out awesome.

The chicken was juicy and the tomato and the ingredients permeated the chicken. I would rate it 9.8/10. While I did not include spaghetti this time, I will use the sauce and left over vegetables for tomorrow. This makes a fine spaghetti sauce. I might not want to buy canned spaghetti sauce again (well almost).

Customer Rating:

Summary: Excellent!
Comment: I've just read the two worst reviews of this book got; the lowest one has nothing to do with the actual book - amazing. The other one is upset that rabbit is included as a meat in the book. Interestingly rabbit is normal fare in many parts of the world and especially in Europe. It's normal to see it on a menu in finer restaurants as filet and more traditional meats are considered boring. If this were an authentic East Asian book it may very have contained recipes for dogs and scorpions among other animals too numerous to mention. The world is getting smaller and smaller and it's time for America to wake up and see what the rest of the world was doing hundreds of years before we were even a country. Unless you've tried rabbit (and depending how it's cooked it's really good) don't knock it till you've tried it.

That said this book is absolutely wonderful. I've tried many of the offerings and with rare exception they were all outstanding. Which are the best? I'm not going to tell you. I would love to have had this book all to myself.

Still want a suggestion? OK, I'll give in and give you one - how about Pappardelle with Rabbit on pages 143-145. It's excellent. ;-)

David Malek

Customer Rating:

Summary: On top of spaggetti
Comment: So far have tried only oen recipe and it was good but the book is very good reading and I feel I will use it many times.

Customer Rating:

Summary: good pasta but...
Comment: Good pasta, but the fact that they put rabbit in this cookbook is repulsive to me. They couldn't stick with chicken? Gross.

Customer Rating:

Summary: One of my favorites!
Comment: This is such a great book! I'm a huge pasta lover, and I love trying new and interesting recipes. This book has a wide array of options. I've tried a handful already and can't wait to try more. There are lots of recipes with very few, simple ingredients, and yet the results are incredible. You can make a lot of them with things you already have in your pantry. And of course, if you want to you can go buy a few more and try something entirely different. Definitely pick up this book if you want easy and fast ideas for pasta that will taste like you're eating at a restaurant.

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