Piatti: Plates and platters for sharing, inspired by Italy

Category: Book
By (author): Adimando, Stacy
Photographs By: Pugliese, Linda
Subject:  COOKING / Courses & Dishes / Appetizers
  COOKING / Regional & Ethnic / Italian
Audience: general/trade
Publisher: Chronicle Books
Published: May 2019
Format: Book-hardcover
Pages: 224
Size: 10.00in x 7.98in x 1.02in
Our Price:
$ 42.95
Availability:
In stock

Additional Notes

From The Publisher*Executive editor ofSaveur Stacy Adimando combines her Italian heritage and tradition of serving abundant spreads to create 75 recipes for generous plates and platters meant for grazing. Organized by season and ranging in size from starting bites, such as Grilled Bacon-Wrapped Leeks with Honey Glaze and Shaved Fennel Salad with Sweet Peas and Avocado, to main courses, such as Crispy Pork Ribs with Herb Sauce and Seared Shrimp with Braised Savoy Cabbage, these are generous dishes to serve to family and friends for gatherings large and small. Filled with advice on how to plate and pair dishes for a range of occasions, this visually stunning book, with distinctive binding featuring a partially exposed spine, imparts what many cooks of Italy seem born knowing: the secrets to pulling off an impressive feast, without formality or fussiness, but with love, ease, and elegance.
Review Quote*InPiatti, Stacy Adimando thoughtfully bridges two worlds that I know and love: classic Italian plates and dishes from the Italian-American kitchen. The result is an inspiring and vibrant new take on traditional antipasti. Whether you're looking to adorn your table with a touch of Italian flavor or lay out a full-on antipasto spread,Piatti is filled with a veritable buffet of generous, help-yourself platters perfect for grazing.-Katie Parla, author ofTasting Rome
Review Quote*InPiatti, antipasti extends beyond just being the beginning of a great Italian meal to sometimes become the meal itself. Stacy brings a fresh perspective to a range of traditional dishes like broccoli stromboli, black-eyed peas with swiss chard, and tomato and raw beet panzanella. Unexpected plates like seared radishes with walnuts and roasted shallots with pomegranate go way beyond the usual suspects to complete a generous spread. -Andrew Carmellini, James Beard Award-winning chef, restaurateur, and author
Review Quote*Piatti is a great collection of seasonal Italian recipes, a tribute to the Italian culinary culture of using the freshest of ingredients when in season. Scattered between recipes is the love of Italians gathering with family and friends at the table. Stacy Adimando in her bookPiatti has achieved that perfect balance between traditional techniques and recipes with contemporary presentation and feel. Brava Stacy.-Lidia Bastianich, Public Television host, cookbook author, restaurateur
Review Quote*A glorious and intimate collection of recipes that carefully and lovingly articulates the ingenuity of Italian home cooks passed down from generation to generation,Piattiembodies the conviviality of the Italian table.-Evan Funke, award-winning chef of Felix Trattoria
Biographical NoteStacy Adimando is the executive editor ofSaveur and a James Beard Award–winning author. Her work has appeared inBon Appétit andFood & Wine, among others. She lives in Brooklyn, New York.Piatti is her debut solo cookbook.

Linda Pugliese is a food photographer living in Brooklyn, New York.