Parmigiano! : 50 new & classic recipes with parmigiano-reggiano cheese / text and recipes by Pamela Sheldon Johns ; produced by Jennifer Barry Design ; photography by Steven Rothfeld.

Cover image for Parmigiano! : 50 new & classic recipes with parmigiano-reggiano cheese / text and recipes by Pamela Sheldon Johns ; produced by Jennifer Barry Design ; photography by Steven Rothfeld.

ISBN:

9780898159370

Title:

Parmigiano! : 50 new & classic recipes with parmigiano-reggiano cheese / text and recipes by Pamela Sheldon Johns ; produced by Jennifer Barry Design ; photography by Steven Rothfeld.

Author:

Johns, Pamela Sheldon, 1953-

Personal Author:

Johns, Pamela Sheldon, 1953-

Publication Information:

Berkeley, Calif. : Ten Speed Press, c1997.

Physical Description:

111 p. : col. ill. ; 21 cm.

General Note:

Donated by Luke Howes.

Subject Term:

Cooking (Cheese)

Cheese.

Parmigiano Reggiano cheese -- History

Format:

Books

Publication Date:

1997

Publication Information:

Berkeley, Calif. : Ten Speed Press, c1997.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.673 JOH	Book	1	Standard shelving location	Searching... Unknown

"In Parmigiano!, seasoned cookbook author and cooking teacher Pamela Sheldon Johns takes you to the heartland of Italy. Emilia-Romagna, the picturesque region "bounded by rivers and mountains," where Parmigiano-Reggiano has been made for centuries. She traces the history of the cheese and describes the traditional method - at once an art and a science - by which it is made. Parmigiano-Reggiano finds its way into fifty simple and enticing appetizers, salads, pasta dishes, entrees, breads, and even desserts, enhancing old favorites, such as Eggplant Parmigiano, as well as updated dishes, such as Radicchio Caesar Salad, Wild Mushroom Lasagne, and Caramelized Pears with Parmigiano-Reggiano Wedges."--BOOK JACKET.Title Summary field provided by Blackwell North America, Inc. All Rights Reserved

Reviews (1)

Booklist Review

No other cheese in the world is so sought after and imitated as Italy's Parmigiano-Reggiano. Despite its high price in American groceries, good cooks would not even think of substituting any domestic cheese product for the genuine item's intense, almost astringent, flavor. Americans recognize it by its French name, Parmesan, and they consume it grated liberally over spaghetti in tomato sauce. Gourmets commend it also as an eating cheese, perfect with a rich red wine. Even its rind is useful to add richness to meat stocks. Johns recounts the cheese's production and offers recipes that make use of Parmigiano in uncommon ways, mostly in complex creations that call for plenty of authentic, hard-to-find Italian meats and produce. On the other hand, her Parmigiano biscotti and her Parmigiano-crusted lemon chicken can turn any cook into a star. Johns restricts her catalog of cheese sources to a brief handful, focusing mostly on New York. --Mark Knoblauch

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