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(More customer reviews)Even with the knowledge that the author is a first-generation Italian-American (or, more accurately, Calabrian-American), I'm used to these cookbooks proclaiming to contain authentic recipes and they turn out to be nothing more than Italian cuisine that's been completely Americanized (Giada De Laurentiis is one example).
Not so with "Cucina di Calabria."
I was very happy that the author took the time to authenticate American Italian recipes (which, unfortunately but not surprisingly, have been completely Americanized in many cases) and that she tasted and tested the recipes she got from the always gracious people of Calabria. Her efforts paid off in the final product and I'm proud that, finally, a cookbook of the wonderful cuisine that is Calabria's is available to the cooking public in the English language.
While Palmer did an outstanding job with this book, it's important to know that there is no such thing as *the* definitive Italian cookbook. Many people (sadly, American Italians most of all) don't realize that Italy has never been a truly united country since Roman times (and even then it was splintered). The North has a heavy French, Slavic, and German influence (among others) that's prevalent in their cooking (polenta, butter, cream, lard, and the like are staples of Northern Italian cooking) while the South has a heavy Greek, Albanian, and Middle Eastern influence in their cooking style (olive oil, peppers, spaghetti, pizza, etc.). Despite all that, though, the author did one hell of a job in compiling a cookbook that, as it stands now, is the bible for Calabrese cooking.
It also helps to take the time to read the detailed history of Calabria she included in the beginning of the book. I'm grateful for the fact that she didn't overlook the Greek and Albanian influences that are prevalent in Calabria to this day and also included the fact that there is a strong Middle Eastern influence in Calabrian food. And I'm glad someone had the nerve to call it like it is with the prejudice that Northern Italians have against their own people in Southern Italy. Not a lot of people would admit to that but it's very true.
I couldn't have said it any better when Palmer said that Calabrian cuisine took the best of the people who invaded the land over the centuries and made it their own. (And an enthusiastic thumbs up for including two recipes she got from one of my ancestors' towns - Luzzi, in the province of Cosenza!).
I highly recommend this book for its authenticity and downright delicious and easy to prepare food that will result.
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