italian – ~*LunaSea*~

Dont Tell Mama Barreca, Regina. Ed. Don’t Tell Mama! The Penguin Book of Italian American Writing. New York: Penguin. 2002.

I like reading anthologies in between the longer stuff. It makes both books read faster, if that makes sense. Don’t Tell Mama! is a mix of stuff it takes me forever to read and the stuff I could read all day. True to days of our lives, some stories are better than others. One of my favorite stories was from Louise DeSalvo, from Vertigo. It’s a simple story about bringing a man home for dinner and having reason to be angry at mom. Looking back on the scene, Louise says “If I could do that night over, I would remember these things and I would look across the table at my mother and say, Thank you. Thank you very, very much” (p 140). It touched me because there have been many times in my life when I’ve tried to please someone and thought my mother was playing the fool, going overboard to the point of embarrassing. Now, I realize she was nervous for me; wanted the best for me; anxiousness led to exaggeration. Another quote that hit home for me was, “self-loathing became my second skin” from Mary Saracino’s Ravioli & Rage story (p 488). Been there, done that. Or. “So whenever I was being chased, I’d head straight for the library. The library became my asylum, a place where I could go crazy and be myself without my family finding out” from Fred Gardaphe’s The Italian-American Writer: An Essay and an Annotated Checklist (p 222).
But, it’s not all doom and gloom. There are stories of humor, too. Chris Mellie Sherman’s story, “How to Marry an Italian-American Man” (p 496) is better described as what to do with him once you’ve landed an Italian-American husband. It’s damn funny and worth reading outloud to your spouse, Italian descent or not.

BookLust Twist: From Book Lust chapter simply called “Italian American Writers” (p132).

Hazan, Marcella. Essentials of Classic Italian Cooking. New York: Knopf, 1992.

I’ll admit it, I’ve never been big on expensive, take my whole paycheck cooking. While I love the authoritativeness of Hazan’s cookbook, I’m not turned on by the all-or-nothing dramatics. Take balsamic vinegar – it’s the champagne of Modena. Hazan says it’s “never inexpensive” and only sold in “perfume bottle” sized containers (p. 11). The attitude is absolutely nothing else will do. Modena or bust. Maybe so. I realize that champagne that comes from anywhere other than Champagne, France is a sparkling wine, but we still toast with the fraud and call it champagne. Same with balsamic vinegar. What we have in our pantry may not be the authentic born and raised Modena babe, but we still use it and we call it balsamic. It will do.
Aside from thinking I don’t have the right balsamic in my pantry, I loved reading through Essentials of Classic Italian Cooking. I enjoyed learning the classic names of techniques (battuto, soffritto & insaporire); I appreciated the education on pasta (it makes me want to make my own from scratch); I liked the conversational tone Hazan used throughout the entire book. The illustrations are beautiful and informative. My all-time favorite chapter is called, “At Table: the Italian Art of Eating” (p 649). It includes menus for elegant, classic, holiday, and rustic meals – just to name a few.

Book Lust Twist: From More Book Lust, Pearl says, “A whole category could be devoted to good books on Italian cooking, but the one you must read (and drool over, while thinking ahead to great meals) is Marcella Hazan’s Essentials of Classic Italian Cooking” (Book Lust, p.49). I think I’ll agree more when I get a bigger paycheck!