Edward Giobbi

I am a fan of his 'Pleasures of the Good Earth' and he has written another book with his daughter. The recipes here are doable by a reasonably competent home cook, and offer many wonderful uses of vegetables and pasta. The flavorings tend to be quite repetitive, comprising herbs, garlic, olive oil and various sofritos (chopped carrots, celery,and onions for example). His menus do not emphasize meat as much as American menus do, and are based, I believe, on his ancestral food of the Abruzzo.

The nutritional information provided by a cardiologist is based on the whole dish and not the individual portions so you have to divide by the number of servings that you estimate.

Giobbi grows or used to grow a lot of his food, and his wife baked the bread. They raised chickens and guinea fowl and had some famous dinners with Craig Claiborne and Pierre Franey described in one of Claiborne's books. He illustrated all of his books. He was a professional artist and an amateur chef much respected by the pros. Highly recommended.… (más)