Cucina Simpatica: Robust Trattoria Cooking From Al Forno

Short: This book is an excellent Italian-American addition for those who don't shy away from a challenge in the kitchen, and who have strong affinity for grilling.More: Our copy is almost 13 years old, well sauced, stained, and signed by both the authors. I have had the pleasure of dining at Al Forno in Providence a number of times over the last 20 years, and have attempted at least once most of the recipes in this book, many repeatedly. The recipes in this book are straight off of a high caliber restaurant menu, and are not written for the benefit of novices.Some recipes should have a warning about the scale of the endeavor (Chicken Stock, for example), and others the potential expense (Grilled Braised Oso Bucco). And while not every element of finesse is spelled out for the beginner, a restaurant-quality product is lurking between the lines of every well thought out page. Again, as a diner somewhat experienced with the menu in Providence, RI, these recipes are 1) straight off the menu and 2) not watered down for those new to cooking.Personal favorites are grilled pizza and accompaniments. The section, not just one page. This becomes an entire class of grilling skills all by itself. This DOES take a fairly strong amount of effort and practice. Milk braised chicken thighs is a ski lodge classic, bring your splatter screen for browning. Grilled caponata, mostly an exercise in slicing and charring, is an exotic bump for your salad or charcuterie presentation.Honestly though you might be best served by starting in the back of the book and working your way forward. At Al Forno, you have to order your desserts with your main course, because all are made to order. So go ahead, try some of the desserts, first!

First to define what this cookbook is. It is a cookbook of recipes from the Al Forno restaurant owners who produce food (a) in America (b) in an Italian style (c) with an emphasis on grilling and roasting and (d) a robust, down-to-earth approach. If that definition does not meet your needs, this is not the cookbook for you.Second, if you want a cookbook to tell you how to build an entire course or meal, this may not be the cookbook for you. This is a cookbook that break the meal apart and lets you use the building blocks as you choose. A perfect example is "Honeyed Onions" where onions are marinated in honey and balsamic vinegar. At the top of the recipe is a simple "This is a great condiment to roast and serve with sole fillets or chicken". Many cookbooks would offer something like "Sole Fillets with Roasted Honeyed Onion" - not here. Here you need to browse the recipes, try them, think what you would like as a complement.Third, if you want an introduction to all those hard-to-find, specifically-Italian ingredients you will be disappointed. You may need to look up a pasta shape or the name of a beef cut but everything is readily available at most grocery stores - even many small rural stores.What makes this cookbook special is (a) recipes are broken down into reusable pieces e.g. "Honeyed Onion", "Tuscan Bean Puree", "Caramelized Garlic", (b) some recipes are provided with many variations showing you how to innovate with what is available seasonally in your area e.g. "Fresh Raspberry Crostata", "Black Mission Fig Crostata", "Cranberry-Walnut Crostata" ... (c) you get instructions for grilled pizza from those credited with "inventing" it (d) you get a broad range of recipes - antipastos, soups, salads, pasta, pizza, entrees, vegetables, desserts, condiments - so you can build a complete menu for family or for entertaining entirely from this cookbook.

I haven't made many thing from this cookbook, but the ones I have are spectacularly good. In particular, the Crostata dough recipe is fantastic. I've used it for blueberry, peach, peach & blueberry and Morello cherry crostatas. All have been terrific. I usually divide the dough in quarters and make the crostata's to serve two or four. I bake them for the time indicated in the book. There are a bunch of other excellent recipes, but the book is worth the cost (which wasn't that much) for the crostata alone.

I love this book so much, I give it as a gift to friends, family and even award winning chefs. George Germon and Joanne Killeen shared so much more than fantastic recipes through this book. They passed on their love of wonderful food and bringing people together through the love of good food!

I have another book of theirs, "On Top of Spaghetti", which I highly recommend. So thought I'd pick this up. You probably won't try every recipe as this is primarily restaurant recipes, but it is a lot of fun. The food in this book is a little more elevated than their other, but still very accessible and so long as you can find the ingredients, easy to follow. I have a bookcase full of cookbooks and I'm given many and pass many on, but I'll be keeping this one. And go pick up a copy of, "On Top of Spaghetti". That book sounds simple to the point of repelling people who like to cook and appreciate good food, but the title is misleading. Those recipes are what the chefs that wrote these books cook for themselves after they get home from work!

some excellent recipes

It bears little relation to real Italian cooking. Too much cream and butter and the recipes are complicated and require too many ingredients, unlike authentic Italian cooking. Too many recipes require cooking by grilling over open fires, which in my case is impractical.On rereading what I wrote, although I stand by it, I didn't intend to denigrate the book except to say its recipes did not reflect authentic Italian cooking. The book is attractive and the authors/owners are serious and obviously successful. It just shouldn't in my opinion, mask as being about Italian cooking.

I bought this follwoing a good reference by Gayle Ortiz, but was sadly disappointed; the recipes are a peculiar mix of Italian inspiration and American ingredients, which do not always translate well into English Kitchens. How many homes have a grill in the kitchen for grilled pizze? Half a dozen usable ideas at most