The essence of Italian cooking. Susan has gone to the source, where the techniques are still genuine and the recipes tied to the culture. ITALIAN FARMHOUSE COOKBOOK is a must-have for anyone seriously interested in Italian cookery.O (LIDIA BASTIANICH) Simple as a luscious ripe tomato rubbed over rustic bread, intensely flavored as a Sunday leg of lamb smothered in fresh herbs, joyous, unexpected, vibrant farm food is the heart and soul of Italian cooking, and the prize of Susan Herrmann Loomisís years-long quest. Working side-by-side in the kitchen, walking through fields at dawn, eating, drinking, and above all listening, she discovers the secret ingredient of Italian cooks accortezza, or simply ýknowingO and weaves it into every recipes of this sensuous, sun-filled book. ON THE FARMHOUSE MENU Lemon-Spiced Olives The Real Panzanella Potato and Artichoke Soup from Campania Garlicky Cheese Polenta Chestnut Pasta with Wild Mushrooms Smothered Cauliflower Sicilian Double-Crusted Potato Pizza Herbed Farmhouse Lamb Chops Spinach and Ricotta Dumplings For the third book in her farmhouse series, Loomis traveled all over Italy, meeting and talking with vintners, cheese makers, olive growers, balsamic vinegar makers, and farmers, gathering delicious recipes and picking up invaluable culinary secrets, or segretos. There are Stuffed Sage Leaves from Tuscany, Lush Tomato Salad from Sicily, Pasta with Fava Beans and Basil from Liguria, Braised Artichokes from the Amalfi peninsula, and more. Thoughtful wine suggestions are included with many recipes, and there are dozens of boxes and sidebars about the people Loomis met and all sorts of other topics. Lynne Rosetto Kasper explored some of this same territory in The Italian Country Table (Scribner, 1999)Din fact, some of the same people are mentioned in both booksDand Loomis, whose ties are more to France, lacks Kasper's authority on the subject; however, she ventured farther afield than Kasper and her recipes represent a greater range of Italy's regional cooking. With its 200 simple but mouthwatering recipes, readable and informative text, and charming illustrations, her book is highly recommended. Copyright 2000 Reed Business Information, Inc. "The recipes are clear and easy to follow, and they deliver excellent, honest food." -- San Francisco Chronicle "This book simply oozes fresh, flavorful foods from Itlay's countryside. It's part cookbook, part travel stories..." -- Nashville Tennesean "Tour the vast culinary landscapes of Italy...Chock-full of unpretentious, simple recipes...perfect for anyone who loves Italian fare and lore." -- New York Newsday "When it comes to recipes, Ms. Loomis delivers....I have a dozen pages marked with recipes I want to try out." -- The Wall Street Journal "When she's talking about the farmers, Italian Farmhouse shines." -- LA Times "[Italian Farmhouse] is a book to pick up when you are dreaming of a mini-escape to Italy." -- Associated Press, August 2000 The essence of Italian cooking. Susan has gone to the source, where the techniques are still genuine and the recipes tied to the culture. ITALIAN FARMHOUSE COOKBOOK is a must-have for anyone seriously interested in Italian cookery.O (LIDIA BASTIANICH) Simple as a luscious ripe tomato rubbed over rustic bread, intensely flavored as a Sunday leg of lamb smothered in fresh herbs, joyous, unexpected, vibrant farm food is the heart and soul of Italian cooking, and the prize of Susan Herrmann Loomisís years-long quest. Working side-by-side in the kitchen, walking through fields at dawn, eating, drinking, and above all listening, she discovers the secret ingredient of Italian cooks accortezza, or simply ýknowingO and weaves it into every recipes of this sensuous, sun-filled book. ON THE FARMHOUSE MENU Lemon-Spiced Olives The Real Panzanella Potato and Artichoke Soup from Campania Garlicky Cheese Polenta Chestnut Pasta with Wild Mushrooms Smothered Cauliflower Sicilian Double-Crusted Potato Pizza Herbed Farmhouse Lamb Chops Spinach and Ricotta Dumplings ROASTED PEPPERS WITH TUNA (Peperoni Al Tonno) This dish was sitting on the table in the Maneras' family dining room table in Piedmont, the prelude to one of the finer meals I've ever eaten, and the first of many since I've taken in their company. I make these peperoni often in summer, when red bell peppers are plentiful. Itís very easy and fast, and perfect for a large group. You can easily cut the recipe in half to suit a smaller group. Serve this, as Luciano Maneras did, with a dry but fruity red, such as Dolcetto. 6 whole roasted medium red bell peppers* 2 cans (6 ounces each) tuna packed in olive oil, drained 6 tablespoons capers, preferably preserved in salt 1/2 cup extra virgin olive oil 1/4 cup fresh flat-leaf parsley leaves, for garnish *Susan suggests this method for roasting peppers yourself: Place peppers over the flame of a gas burner on medium-high, turning with tongs until they are