Every Menu Is A Love Story: Ecco Perché Amore
| Author | : | |
| Rating | : | 4.92 (963 Votes) |
| Asin | : | 1519209711 |
| Format Type | : | paperback |
| Number of Pages | : | 236 Pages |
| Publish Date | : | 2016-08-19 |
| Language | : | English |
DESCRIPTION:
Exulting in every word, bite and note, to Iocco, every menu commands emotional commitment. There, she faced and overcame the “old boys” bastion of professional kitchens—opening four restaurants, consulting for many more—by serving the regional Italian cooking of her youth and by elevating traditional (but tired) Italian-American dishes. Every menu is a love story. Every Menu Is A Love Story (Ecco Perché Amore) is a recipe-enhanced memoir that begins in a small town in Italy’s Abruzzo region where food soothed her father’s absence and her mother’s death, and crosses an ocean to where Iocco was freed to pursue (and achieve) national success. With a fine arts education, her mamma’s food instincts and a few American phrases, Iocco landed in Boston in 1988 as the city began acquiring a palate. Cooking is like music. “Cooking is not done by rote. As Marisa Iocco prepared her first Bolognese in a professional kitchen—a little too perfunctorily for the elder-statesman chef de cuisine nearby—he impulsively slapped her hand. Ingredients must sing.” From that moment, Iocco opened her ears and heart and started listening more closely…understanding that measures matter in both music and food. Equal parts memoir, cookbook and Boston ode, Every Menu Is A Love Story chapters include recipes reflecting the imprint of Iocco&rsq
Five Stars so many memories storie I could almost smell them all again in this book
She was awarded the Boston Phoenix’s 2006 Howard Mitchum Medal for Innovation in Seafood Cookery. . Her passion, her commitment to the integrity of a dish, and her lifelong commitment to hospitality set her apart. She was named by Esquire magazine as a chef of one of the “Top Ten Restaurants in America,” while Conde Nast Traveler named her acclaimed seafood restaurant, Mare, “One of the Top 80 Places in the World to Eat.” Iocco’s work has been honored by the Accademia Cucina Italiana (named one of the best Italian chefs in America) and Le Dames d’Escoffier Boston. She has appeared in The New York Times, Food & Wine, Bon Appetit, Eating Well, United Hemispheres, Boston magazine, the Boston Globe and Boston Herald. From the opening of her first Boston restaurant in 1990, through her current position as executive chef at Gennaro’s 5 North Square, Iocco’s less-is-more approach has earned her accolades and awards, and disti
Her passion, her commitment to the integrity of a dish, and her lifelong commitment to hospitality set her apart. Born in Orsogna, Abruzzo, where she studied fine art, architecture and the culinary arts, Iocco was determined to introduce the foods of her native Italy to her new country, believing that good cooking transcends nationality, and that meals join people across culture, language and race. From the opening of her first Boston restaurant in