The Flavors of Southern Italy [Hardcover]

Praise for Erica De Mane

Erica De Mane is an experienced, generous home cook who understands how both Italians and Americans like to eat, and she deftly manages to bridge the two cultures.
-Corby Kummer, The New York Times

De Mane tells you things you need to know. . . . Her philosophy is contagious. The tone is friendly. The result is liberating. The confidence can't help but build.
-Ronalie C. Peterson, The Washington Post

I found myself nodding in appreciation of Erica De Mane's willingness to hand over the keys to being a good cook.
-Susie Middleton, Fine Cooking magazine

Savor the rich flavors of Southern Italy with this exciting collection from experienced cook and food writer Erica De Mane. From classic recipes to new interpretations, from multi-course meals to easy antipasti, here are dishes for cooks of all levels that capture the taste and spirit of one of the world's most beloved cuisines.

There are plenty of southern Italian cookbooks; what makes De Mane's comprehensive volume special is recipes like Caponatina, her simple but inspired version of the classic Sicilian eggplant salad which she spikes with pears. (Kate Heddings, Food & WineFood Senior Editor, June 2004)

DeMane (Pasta Improvvisata) hones her flavor-combining philosophy and skills in this volume that successfully-and wonderfully-improvises on traditional recipes of southern Italian cuisine. She bases her dishes on the cooking of her grandmother, who emigrated from a town on the Campania-Apulia border; from there, DeMane has adapted her recipes according to ingredients available in the U.S. (mostly New York); the busy lifestyle of today's home cooks; and, finally, her own personal taste. DeMane's adaptations are subtle, but their effect is powerful. For example, she eschews sausage for prosciutto in Orecchette with Broccoli Rabe, Prosciutto, and White Wine. For main courses, she brings to the table Braised Sausages with GrelsH