Fantastico by Rick Tramonto
Little Italian Plates and Antipasti from Rick Tramonto's Kitchen

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Synopsis

Rick Tramonto, one of America’s most renowned and award-winning chefs and author of Amuse-Bouche, among other titles, now has written a cookbook showcasing the best of Italian cuisine, the food he grew up eating and has explored in depth on his extensive travels throughout the country. The little plates in Fantastico! are all tempting, tasty dishes that can be mixed and matched for relaxed cooking and dining in true Italian style..

Italians have traditionally enjoyed this small-plate way of eating and now Americans have caught on. Increasingly, restaurants specializing in this kind of experience have been opening across the country. With Fantastico! fans of Italian food have the opportunity to reproduce at home the irresistible dishes served at enotecas, osterias, trattorias, pizzerias, and ristorantes throughout Italy, for quick weeknight meals or innovative entertaining.

Fantastico! is the ideal source for a stunning array of antipasti, assaggios, salumis, and cheeses, the perfect accompaniments to a variety of wines and surprising additions to everyday and formal meals. Tramonto’s terrific recipes, accompanied by wine recommendations and his tips on buying the best ingredients, provide readers with the inspiration and the know-how they need to make a big impression by thinking small. The selection includes such festive recipes as Tramonto’s Razor Clams Casino and Roasted Medjool Dates with Gorgonzola, Bacon, and Toasted Walnuts; innovative ideas for grilled breads with robust toppings (bruschetta) and little toasts with refined toppings (crostini); an extraordinary variety of panini, along with wonderful Venetian-style, open-faced mini-sandwiches (cicchetti); and a delightful assortment of simple-to-prepare dishes—including a spectacular canned tuna salad with a caper and herb vinaigrette—Tuna Conserva Cicchetti—that will enliven traditional antipasti platters and serve as the centerpiece of a light meal for family and friends.

With more than 100 simple recipes and beautiful full-color photographs, Fantastico! will inspire anyone who loves the casual charm of Italian cooking.

 

About Rick Tramonto

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RICK TRAMONTORecognized in 1994 as one of Food & Wine’s Top Ten Best New Chefs and in 2002 as Best Chef: Midwest Region by the James Beard Foundation, Tramonto has garnered international attention and a host of prestigious awards for his work at Trio, Brasserie T, and his renowned four-star, Relais-Gourmand restaurant Tru in Chicago. Tramonto, who has written four previous cookbooks, has appeared on Oprah, Today, CBS This Morning, and on the Food Network’s Iron Chef. In 2006 he founded Cenitare Restaurants, a restaurant-management and development company, with concepts including Osteria di Tramonto, Tramonto’s Steak & Seafood, and RT Lounge. He lives in the northern suburbs of Chicago with his wife, Eileen, and their children. Mary Goodbody is a nationally known food writer and editor. Her credits include Tru and Amuse-Bouche with Rick Tramonto, and Taste Pure and Simple with Michael Nischan. The editor of the IACP Food Forum Quarterly, she lives outside New York with her daughter.
 
Published November 6, 2007 by Clarkson Potter. 288 pages
Genres: Cooking. Non-fiction

Unrated Critic Reviews for Fantastico

Publishers Weekly

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Tramonto, four-star chef, partner in five Chicago-based restaurants, including the highly acclaimed Tru, and author of Amuse Bouche, presents a tasty look at the Italian version of tapas\x97small bites and little plates that serve as appetizers and entire meals.

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