Brunetti's Cookbook“Fans of Donna Leon’s mysteries set in Venice and starring her cosmopolitan detective, Commissario Guido Brunetti, will be delighted to have this cookbook” (Milwaukee Journal Sentinel). Aside from their puzzling mysteries, Donna Leon’s novels featuring Commissario Guido Brunetti have long been celebrated for their mouth-watering descriptions of food: multicourse lunches at home with Paola and the children, snacks grabbed at a bar with a glass of wine or two, a quick sandwich during a busy day, or a working lunch at a neighborhood trattoria in the course of an investigation have all delighted Brunetti, as well as Leon’s readers and reviewers. In Brunetti’s Cookbook, Leon’s best friend and favorite cook Roberta Pianaro brings to life these fabulous Venetian meals. Eggplant crostini, orrechiette with asparagus, pumpkin ravioli, roasted artichokes, baked branzino, pork ragu with porcini these are just a few of the over ninety recipes for antipasti, primi, secondi, and dolci. The recipes are joined by excerpts from the novels, four-color illustrations, and six original essays by Donna Leon on food and life in Venice. Charming, insightful, and full of personality, they are the perfect addition to this “enticing” volume of delicious delights (The New York Times Book Review). |
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Well, I read the Brunetti books and put together one of the simpler recipes, which I made several times after that, and now, I am amazed to find myself actually going to Venice for a whole month! I had wondered how I was going to cook while there, not knowing Italian or what to buy, but now I can just open my Brunetti cookbook which will be in my suitcase when I leave the US. What could be better?
Review: Brunetti's Cookbook
User Review - Lesliebasney - GoodreadsEach recipe has a paragraph from the novel in which it appeared. True Venetian food. Read full review
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Common terms and phrases
½ cup ¼ cup 1¾lb 2⁄3 cup Parmesan 20 minutes ¾ cup antipasto artichokes Azir bay leaf béchamel sauce black pepper boiling salted water bowl Brunetti Brunetti asked butter cake carrot Chiara Cook the pasta Cover and cook cream cup Parmesan cheese cuttlefish eggplant extra virgin olive Fagottini finely chopped fish flour fresh parsley freshly ground black garlic garlic clove glass globe artichokes grind of pepper ground black pepper Heat the oil high heat juice large non-stick pan lasagne lemon meat medium egg moderate heat mushrooms onion Orecchiette Padovani pan or casserole pancetta Paola Parmesan cheese parsley pasta pasta in boiling peeled pinch of salt Place plate polenta porcini prawns prosciutto radicchio Raffi ravioli Remove ricotta risotto rosemary salt and freshly sauce shallots shrimps slices Spaghetti sprinkle stirring tablespoons extra virgin Tagliatelle teaspoon salt tomatoes Torta veal vegetables Vianello virgin olive oil Wash zucchini
Bibliographic information
| Title | Brunetti's Cookbook |
| Authors | Roberta Pianaro, Donna Leon |
| Publisher | Open Road + Grove/Atlantic, 2010 |
| ISBN | 0802197108, 9780802197108 |
| Length | 289 pages |
| Subjects | › › Cooking / Essays & Narratives Cooking / Media Tie-In Cooking / Regional & Ethnic / Italian |
| Export Citation | BiBTeX EndNote RefMan |