Why only have 27 when you can have 28? (Yes, I counted them when I got home.)
How many more recipes could I have on hand? How many could I actually eat before my inevitable death due to pasta-induced obesity?
Check the current over/under in Vegas & put me down for ten bucks on “over.” Too much is NEVER enough.
So finding On Top Of Spaghetti… by Johanne Killeen and George Germon while rooting around a Burbank thrift store I took as a SIGN FROM THE ALMIGHTY. Killeen & Germon are the owners of Al Forno in my special-origins-issue of Providence, Rhode Island. Al Forno is probably the most famous of what I’d term the fancy/schmantzy upscale Italian that began appearing in the 1980s, existing alongside the old school red sauce places ubiquitous throughout the state. (If there’s a cookbook out there somewhere for Mike’s Kitchen, located inside a Cranston VFW post and my pick for best Italian in the state, I’d certainly love to hear about it. This is probably as close as I’ll get. One night long ago when I went to dinner there, we saw Germon eating there and chatting with Mike. In Germon’s earlier book, they published Mike’s polenta recipe, which is a good’n. Mike is 85, and he’s had his perch at that VFW since my college days. May he live forever!)
Anyway, I’ll glance at all sorts of cookbooks at thrift stores, yardsales, library sales, you name it… my usual rule is that if I can’t find more than one recipe I’d want to cook while browsing through the book, I put it back for the next glutton to come along. Suffice to say that a book of original pasta recipes would be enough to pique my interest. And whenever I come across one that has a Rhode Island connection, I figure it’s a cosmic message. It happened many years ago at a yardsale, when I came across a copy of We Called It Macaroni by Nancy Verde Barr. Barr grew up on Federal Hill and offers up a nice mix of family recipes and the cultural background of that old Italian neighborhood.
Authentic Rhode Island! THAT’S what I want on my dinner table! All that’s missing is Jimmy Two-Times to go get the papers get the papers.
The other books? I’d rather save focusing on them for different blog posts in the future. I’ll try to check back in with different ones after I cook some amazin’ recipe from them. I have several focusing on different regions of Italian cookery from north to south, some from eminently trustworthy Italian chefs like Lidia Bastianich or Marcella Hazan, some from other great Italian restaurants in New York, Los Angeles and other cities…..
Yeah, I make Italian food a lot.
Which is why I agree with the title of this article, and ignore its final paragraphs.
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