La Cucina Siciliana di Gangivecchio = Gangivecchio's Sicilian Kitchen / Wanda and Giovanna Tornabene with Michele Evans ; photographs by Michele Evans.

Format:

Book

Author/Creator:

Tornabene, Wanda.

Tornabene, Giovanna, author.

Evans, Michele, author, photographer.

Contributor:

Laurie Burrows Grad Collection (University of Pennsylvania)

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Italian

Subjects (All):

Cooking, Italian--Sicilian style.

Cooking, Italian.

Penn Provenance:

Grad, Laurie Burrows (donor)

Blank, Fritz (bookplate) (donor)

Physical Description:

xvii, [1], 324, [8] pages, [32] unnumbered pages of color plates : illustrations (some color), map, portraits ; 25 cm

Edition:

First edition.

Distribution:

New York : Distributed by Random House, Inc.,

Other Title:

Gangivecchio's Sicilian kitchen

Place of Publication:

New York : Alfred A. Knopf, 1996.

Contents:

Premessa (Foreword) / Michele Evans

I Miei Ringraziamenti Come una Favola (My Acknowledgments Area a Little Tale) / Wand Tornabene

Introduzione (Introduction). A Proposito di Ricette e Cucina di Gangivecchio e Siciliana (About the Recipes and Kitchens of Gangivecchio and Sicily) / Wanda Tornabene; Abbandonarsi ai Ricordi: Mia Madre, La Cucina e Gangivecchio (Reminiscences: My Mother, the Kitchen and Gangivecchio) / Giovanna Tornabene; La Storia dell'Abbazia di Gangivecchio (The History of Gangivecchio's Abbey); Gangivecchio e la Famiglia Tornabene (Gangivecchio and the Tornabene Family); Il Ristorante-Salvare Capra e Cavoli (The Restaurant-Saving the Goat and the Cabbage); Prima di Cucinare (Before Cooking): L'attrezzatura di Cucina (Cooking Equipment), Gli Ingredienti che Usiamo nella Nostra Cucina (Ingredients That We Use in Our Kitchen)

Antipasti (Antipasto)

Minestre (Soups)

Pasta e Salse (Pasta and Sauces)

Riso (Rice)

Secondi di Carne (Meat Main-Course Dishes). Vitello, Maiale, Agnello, Pollo, Tacchino e Coniglio (Veal, Pork, Lamb, Chicken, Turkey, and Rabbit)

Secondi di Pesce eFrutti di Mare (Fish and Seafood Main-Course Dishes)

Verdure (Vegetables)

Insalate (Salads)

Dolci (Desserts)

Quattro Menú di Gangivecchio (Four Menus from Gangivecchio)

Notes:

This is a Borzoi Book published by Alfred A. Knopf, Inc.

Includes index.

Local Notes:

Presented to the Penn Libraries by Laurie Burrows Grad.

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy has bookplate of Chef Fritz Blank.

Kislak copy has dust jacket retained.

ISBN:

0679425101 (cloth) :

OCLC:

34046887

Online:

Contributor biographical information

Publisher description

Laurie Burrows Grad Collection Home Page