Cucina Simpatica: Robust Trattoria Cooking From Al Forno

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HarperCollins, May 8, 1991 - Cooking - 224 pages
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Cucina Simpatica brings to America's home cooks the luscious and lusty food of Al Forno, the acclaimed Providence, Rhode Island, restaurant. The restaurant, and its owners/chefs, Johanne Killeen and George Germon, have won many national awards for the superb cooking and down-to-earth style of their version of hearty yet utterly simple trattoria and Italian home cooking. USA Today, Food & Wine, Conde Nast Traveler, and Esquire magazine have named Johanne and George among the best chefs in America and have singled out Al Forno as worth making a special trip to. In this, their first book, they translate their stylishly fresh and imaginative approach to Italian food into accessible recipes that will make every home cook itch to get into the kitchen.

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About the author (1991)

Johanne Killeen and George Germon are the award-winning chefs and owners of Al Forno Restaurant in Providence, Rhode Island. They are also the authors of On Top of Spaghetti . . . Macaroni, Linguine, Penne, and Pasta of Every Kind.

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