Today’s post comes on the heels of two commingled happenings. First, My Head of Culinary is trouncing about in Parma checking out brown cows and pig legs. Second, The Food Book Fair kicks off it’s 2017 edition. So, a book on Italian Street Food is more than appropriate. If any of you have spent any time in Italy, as Paola, the author of this guide to goodness, has, you know getting a bad meal is tough anywhere on the boot. But, the culinary road less traveled lies in the nooks and crannies that are street food. A rice ball, a porchetta sandwich or a panini from a stand or off the beaten path vendor with a tiny hole in the wall (literally sometimes) shop are the true diamonds in the rough of this food gem country. Paola Bacchia was born Australian but has always looked to Italy as her Italian migrant parents made it impossible not to. Her book chronicles the recipes of these undiscovered street classics in a way that only an enamored 1st generation non-Italain can. If this book redlines your drool factor, Paola hosts a cooking school in Melbourne, Australia and annual workshops at the Anna Tasca Lanza Cooking School in Sicily where you can taste some of the beauty this book reveals.
More Culture Stuff
We left New Orleans with a copy of John Kennedy Toole’s a Confederacy of Dunces in our digital back pocket. We were inspired to read the comedic, novel depicting Ignatius J. Reilly’s exploits because of Cynthia LeJeune Nobles’ cookbook of the same name. The Confederacy of Dunces Cookbook is a series of dishes inspired by 1960’s New Orleans and Ignatius’ favorite foods. The research that went into this book is incredible. I’m not sure which one I suggest you read first. Maybe read them both and cook simultaneously for a real immersive trip.
Here at FT HQ, we’re used to chicken of the fried, roasted, baked, and, well, eaten variety. But that doesn’t mean we can’t talk up the alternatives, like David Ezra Stein’s “Interrupting Chicken”, an illustrated story-within-a-story book geared towards the sleepy little chicks in your life. Let’s hope this funny, not-so-cautionary tale about a young chicken named “Chicken” who can’t stop interrupting his bedtime story succeeds in easing your clutch into quick and uninterrupted slumber instead of, well, the opposite. If, on the other hand, you’re reading this to your brood in Bushwick after a drink and draw, all bets on sleep are off. You know as well as we do you’ll finish the story at Roberta’s.
It’s not often the person we spend our work week five feet from publishes a food book. It’s even less often there’s a city-specific theme which awakens our travel bug gene. Nina, as us lucky insiders know to call her, hails from Athens Georgia, the Classic City, in the shadow of Hotlanta. Nina lifts this veil in a who’s who, foodie filled, Athenian hardcover. Classic City Cooking is perfect for those Georgian friends or people like us who just added another city to our gastro-travel list. If you’re in NYC and want to celebrate all things Athens, her book party is on September 16th. You’ll find us in Athens ASAP, book in hand.
Books seem useless these days. The content on the other hand is invaluable. Sometimes great content can’t be found with a Google search and New Orleans: The Underground Guide is one such unicorn. Packed with hidden gems, secret places and local flavor, Michael Patrick Welch outlines the food but takes it much farther. With music and art at its core this guide book will keep you far from the French Quarter disaster and get you deep into places that you’ll remember for a lifetime.