Good & Garlicky, Thick & Hearty, Soul-Satisfying More Than Minestrone Italian Soup Cookbook

by Joe Famularo

After seeking out the best soups from family, friends, and restaurants through every region of Italy, award-winning cookbook author Joe Famularo presents 150 enticing, unexpected, exuberantly flavorful recipes. Here are tasty soups for every appetite and every season. Cold-weather comfort is as close as Abruzzi Chickpea and Chestnut Soup. And casual warm-weather lunches and suppers are more tempting with a tureen of Zuppa di Primavera ("soup of springtime"). And for Five-Fish Soup from Livorno or Garlicky Mussels in Broth.

Genres: Cookbooks, Cooking

288 pages, Paperback

First published January 12, 1997

Reviews

[Stephen · Rating 5 out of 5]

In the same way that James Peterson's book "Splendid Soups" (New York: John Wiley & Sons, 2001) is the definitive encyclopedia of soupmaking, Joe Famularo's book is the definitive encyclopedia of Italian soupmaking. And Famularo does it in 288 pages to Peterson's 630. There is a sense in which there is no such thing as Italian cooking but rather a variety of cuisines in the regions of modern Italy. Similarly, there is no one definitive recipe for minestrone; there are as many "authentic" recipes as there are Italian grandmothers. The author carefully describes the differences in the cooking of the several principal Italian cities and regions. He amplifies this by identifying the restaurant in each place which produces the best example of the particular soup. Or, he offers a recipe from one of his (many) family members. The book includes lots of little articles on various ingredients. The book is made warmer by the inclusion of lots of little stories about the food prepared in his New York home when he was growing up.

[Lizzy · Rating 5 out of 5]

If you like soup, buy this book! It demystifies the tastiest and even most complicated-seeming soups into a simple list of accessible ingredients and easy-to-follow instructions. Many of the soups in this book can be made in 30 to 40 minutes. I've wowed family and friends with the recipes in this book, and have taken to making vats of my favs to keep in the fridge during the winter months.
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