Average Reviews:
(More customer reviews)Although many recipes are simple that even children might enjoy helping out in the kitchen, the cook who enjoys Italian dishes will take delight in this straight forward cookbook. Recipes like the marinated artichokes will literally take minutes to prepare. Other more detailed recipes are delicious and many may invite the cook to return to certain recipes to repeat a menu.
A disappointing lack was a no-show index which would have made returning to locate certain dishes more convenient. I find myself constantly referring to the table of contents and making notations for myself on these pages to help make locating certain recipes easier. It is hopeful that an index will someday be produced for Whatever Happened to Sunday Dinner book owners to download on the internet as an appreciated addition.
Also a better cover of a more durable substance will also be welcomed.
Buon appetito!
Click Here to see more reviews about: Whatever Happened to Sunday Dinner: 52 Italian-American Menus to Enjoy with Your Family
Italian food and lifestyle expert Lisa Caponigri hopes to bring families back to the Sunday dinner table with her new cookbook, Whatever Happened to Sunday Dinner? The book, which features full-color photos and a history of each recipe, contains 52 Italian-American dinner menus, one for each Sunday of the year! Complete with recipes for a five-course meal, each dinner menu is described in full detail, with every step, from the shopping list to the final biscotto. Besides showcasing her love of Italian cooking, Caponigri's mission for the book is to get families back to the dinner table on Sundays and make Sunday family day again. Sunday dinners, she adds, can be festive without being fancy. What's important is that the family is all together -- cooking, eating and conversing. Included in the cookbook's introduction, Caponigri shares research showing that the family unit is suffering because families no longer experience the conversation and intimacy of eating meals together. She discusses the benefits of Sunday Dinner and offers simple tips to get the family back to the dinner table. Each of the 52 five-course dinner menus are dedicated to Sunday dinner and include recipes for a full meal, including the antipasto (appetizers) and primo (soup, rice or a pasta dish), the secondo (meat, fish or fowl dish) and contorno (side dish that accompanies the secondo), and the dolce (the Italian word for dessert). Every recipe is illustrated with a full-color photo that offers a visualization of how each meal will look. Along with each menu, Caponigri also offers a brief history of why she designed a particular menu. It might include recipes that Caponigri's grandmother taught her, that she learned while living in Florence, or that are popular in a certain region of Italy. This cookbook showcases a year of Sunday dinners at Caponigri's home. It's a glimpse into her Italian lifestyle of family, friends and food. Caponigri's grandmother was born in Sicily and moved to the United States at a young age. Under her grandmother's tutelage, Caponigri learned how to cook dishes like cannoli and homemade pasta. Later in life, Caponigri moved to Italy where she raised her family and learned some of her most cherished Italian recipes. Each recipe has a special story, which Caponigri shares with you. As Caponigri says in her own words: I am like you, a Mother, a daughter, a sister, a person who loves to build memories with my family, especially while eating together. Caponigri's second book, 21 Days in Tuscany, will be published in late 2009. The cookbook will showcase 21 days of itineraries based on the food and culture of Italy's Tuscany region. A great deal of research has gone into creating this cookbook and travel guide. In addition to offering delicious Tuscan recipes, Caponigri shows readers how to shop where Italians shop, socialize where Italians gather, and visit the Italian museums that guide books don't mention. The tempting recipes found in 21 Days in Tuscany will include a rich Tuscan porcino mushroom sauce, figs soaked in full-bodied Barolo wine and savory bruschetta toppings.
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