Food has defined Egi Maccioni's life, from her earliest days watching her grandmother in their Tuscan kitchen to her adult years creating dishes for the Maccioni family restaurants, including New York's famed Le Cirque and Osteria del Circo. Maccioni now shares her culinary memories and treasured family recipes in a book that adds a wonderful chapter to the American immigrant experience—and to great Italian-American cooking. More than 90 of Maccioni's recipes, all perfect for the home cook, bring her story to flavorful life.The author opens The Maccioni Family Cookbook with memories of her family's kitchen in Tuscany and shares her favorite foods from that time, including traditional minestrone and ricotta cake. Next come the recipes from her first kitchen, after she married Sirio Maccioni, and the dishes she made for her growing family, such as stuffed zucchini and succulent roast veal. Finally, Maccioni offers a selection of the unforgettable recipes, from rich tri-color risotto to a hearty Tuscan soup, that she created for her family's restaurants—the world-renowned Le Cirque and Osteria del Circo.

Author Bio: Egi Maccioni has contributed signature recipes to Le Cirque since it opened in 1974. She is consulting chef there and at Osteria del Circo. Born in the town of Montecatini in Tuscany, Maccioni learned to cook from her grandmother, first helping to roll out pasta as a child. Peter Kaminsky is an author who writes about food and fly-fishing. He contributes to the New York Times, New York Magazine, and Food and Wine. His most recent books are The Elements of Taste and The Moon Pulled Up an Acre of Bass. Elizabeth Zeschin is an accomplished photographer based in New York and London. She was the sole photographer for the Martha Stewart Garden Book, and her work has also appeared in the New York Times Magazine, Vogue, Town & Country, Condé Nast Traveler, and Elle Decor.

Categories:

• Cookbooks, Food & Wine
  
  
  • Regional & International
    
    
    • European
      • Italian