Reviews of Rustico

Rustico: Regional Italian Country Cooking (Clarkson Potter, October 2002) has been hailed by critics and experts alike:

"This well-researched book is a charming journey through Italy's culinary past. Containing authentic old recipes from all twenty regions of the country, it also includes interesting sidebars that give historical perspective to these dishes that Micol Negrin hopes to protect and keep alive for future generations. Jerry Ruotolo's photographs are a superb addition." Jacques Pepin

"This is a truly outstanding take original enough to revive what sometimes feels like a tired subject. With this comprehensive volume--her first--Negrin stands poised to become an Italian expert on the level of Faith Willinger or even Marcella Hazan." Publisher's Weekly

"Micol's knowledge of the food, traditions, and history of Italy is amazing. This informative and irresistible book, which has all the makings of a classic, belongs in the kitchen of every Italian-food lover." Biba Caggiano

"Micol Negrin has written a most personal and captivating book of Italian cuisine, a magnificent journey of a scholar with great heart." Rozanne Gold

"Rustico is the next best thing to a culinary tour of Italy with an expert guide... Brava, Micol, for this invaluable work!" Michele Scicolone

"Micol is one of the most passionate people I know about food, family, and life, and Rustico is filled with that passion." Nick Stellino

"Brava! Thank you, Micol. Not only did I enjoy browsing through your recipes, but I also learned a lot about real Italian cooking." Andre Soltner

"Rustico brings Italian country cooking back to the front burner. This is comfort food as it should be, pure and simple, and Micol Negrin leads us on a personal gastronomic tour full of good food, good advice, and good fun." Mary Ann Esposito

Readers' Letters

From Naples, FL: "Just wanted you to know how much I am enjoying your new book.  I have 600 cookbooks, the majority on bread and Italian cooking, and yours is rated right up at the top, in my estimation.  It is so refreshing to see some recipes that can't be found in other books."

From Rochester, NY: "Thank you for this book. It's the first book I've found that has a good section on Molise, where many immigrants to the U.S. came from. My dad is from a small town of 730 people about 12 miles from Campobasso. I visited it two years ago, and it was a very emotional experience, getting back to my roots and all. Thanks."

From NYC, NY: "We purchased your book and absolutely love it. So far, we have fixed the twice-cooked swordfish--delizioso. Thanks for opening our world of good food."

From New Milford, CT: "Dear Micol, thank you for the FAB FOOD and the great time in your class on Sunday. I am having a dinner party in 2 weeks and I promised everyone the best Chicken Cacciatora and everyone is very excited! Keep up the great banter and the tasty food teaching experiences. I love the book explaining the different areas. I've only been to Rome, Florence, Venice and Naples and my ultimate fantasy is to live in Italy for a year!!! At least. What's not to love in Italy. Thank you again."

From Wayne, NJ: "Hi Micol, I want to thank you once again for the wonderful class you presented at Adventures in Cooking. In fact I have made 2 of the recipes [in the book], the Sea Bass in Crazy Water and the Bucatini with Pancetta. Your style is so inspiring and the additional pearls you gave about the regions of Italy brought back some wonderful memories I had of my visits to family in Liguria and visiting Venice to Capri. We hope to be able to return again to visit with family (Savona & Porto Vado) and travel to some other regions (Piedmont, Lago Como/Maggiore, Venice again)."

Links to Reviews & Interviews

Rustico is nominated for an award in the Mediterranean Category 2003 by the James Beard Foundation.

The Boston Globe names Rustico one of its top 10 cookbooks of the year.

The New York Times's Florence Fabricant picks Rustico as one of the holiday season's tastiest offerings.

Rustico is one of Publisher's Weekly's favorite cookbooks of 2002.

Arizona's East Valley Tribune reviews my cookbook.

The Philadelphia Inquirer writes that Rustico "has recipes to whet any appetite."

See Burton Kaplan's article on Winelovers Page.

Here's what Bookpage has to say.

Click here for an interview with me by Natalie Danford in Publisher's Weekly.

Read Kim Pierce's article on Rustico in the Dallas Morning News.

Staten Island Advance Food Editor Jane Milza on regional Italian cooking and Rustico.

Bonnie Walker of the San Antonio Express-News shares her thoughts on Rustico.

Reviews Of The Italian Grill

"This tightly focused volume may be less comprehensive than Negrin's first cookbook, the James Beard Award–nominated Rustico, but it's no less appealing. The grill's draw is that it turns out uncomplicated food without much stress, and Negrin respects that philosophy with such recipes as Tomato-Rubbed Bruschetta, and Sea Bream with Caramelized Lemons and Fresh Bay Leaves on skewers. On the other hand, a book on Italian grilling could have devolved into a series of similar recipes instructing readers to rub-with-olive-oil-and-sprinkle-with-garlic. Instead, Negrin offers many unusual ways to cook over an open fire. An entire chapter on bread preparations includes Focaccia Stuffed with Mascarpone and Truffled Olive Oil, and a Black and White Pizza with ricotta, goat cheese and olive paste. Fish recipes are equally inventive: a Sardinian-style Lobster, Lemon, and Mint Salad can be served warm or at room temperature. Basic information on both grills and ingredients is excellent. Negrin never calls for grilling where baking would do, and even simple desserts such as Summer Fruit Packets with Moscato d'Asti have a quiet sophistication that is welcome in a guide to using our most rustic cooking method." Publisher's Weekly

"The Italian Grill by Micol Negrin, is filled with tasty summer recipes like whole trout with garlicky bread-crumb stuffing and herb-marinated pork chops over a grilled pepper salad." The New York Times Book Review

"The Italian Grill by New York-based cooking instructor Micol Negrin teaches you how to grill the obvious (Florentine steak, pork chops) and the not-so (grapes, rum-glazed panettone). Stock up on good olive oil." Time Out New York

"Invite Micol Negrin to your pool party and chances are there won't be many people in the pool. Most, undoubtedly, will be gathered around the grill watching feats they've never seen before. Negrin... might grill up a batch of blood oranges and, once they succulently caramelize, serve them over a creamy ricotta mousse splashed with Grand Marnier. Or perhaps she'll put the fire to olive oil-coated scallions before presenting them with a spicy almond pesto. Maybe it will be a pizza topped with truffle oil, mascarpone and arugula. All the choices among dozen of recipes are inspired and fresh, as promised by Negrin, a cooking teacher and author... Grilling is a popular, centuries-old cooking technique in Italy, especially among home cooks, and Negrin, who grew up in Italy, has traveled the land collecting ideas. This might be as simple as a rosemary branch dipped in vinegar for brushing sizzling sausages or myrtle branches thrown into smoldering embers to imbue lamb with an earthy aroma. Or it can be as sophisticated as brine-salting a chicken, spatchcocking it (a cutting technique that opens it up like a book for grilling) and serving it with fire-roasted tomato sauce. Throughout, Negrin's long history as a cooking teacher shines through. Even difficult recipes are fully explained and easy to follow. Mouthwatering photographs spotlight the finished products. Best, though, are Negrin's personal asides that show why she is so deliciously qualified to write this savory story... So many of Negrin's memories have translated beautifully into recipes for the modern grill." Copley News Service

"To Italians, family and food are of the utmost importance. Micol Negrin's The Italian Grill shares this view with quick and refreshing twists on traditional Italian favorites, like antipasti, pizza and bruschetta, plus yummy low-carb alternatives using asparagus, arugula, prosciutto, pork and more to be shared with your family. After all, simplicity in taste and preparation is the essence of food prepared over an open flame — an essential part of authentic Italian cooking." MSN.com

"This book teaches you how to grill Italian style. From antipasti such as pizza and bruschetta to shrimp threaded on rosemary skewers and sausage-stuffed onions followed by caramelized blood oranges over a creamy ricotta mousse, former magazine editor Negrin shows you how to grill a complete meal that captures the warmth of Italian cooking. With an emphasis on fresh ingredients and simple preparation, she'll soon have you cooking Italian over an open flame." The Detroit News

"Several nice stretches for the home grill aficionado await in The Italian Grill by Micol Negrin. Its many seafood entrees include this delicate Clams in a Packet With Oregano, Garlic and White Wine. Negrin recommends buying the smallest, tenderest clams available. The cooked clams can be used to top pasta or grilled garlic bread, or eat them straight, scooping up the aromatic sauce with the shells."The Houston Chronicle

“Micol, 'la bella appassionata,' does it again. This book shows her love and understanding of the simple beauty of Italian food.” Nick Stellino

“There is something new under the Italian sun – and it’s Micol Negrin’s new book. The recipes are 'on fire' with flavor, classy in their restraint, bursting with the goodness of the best possible ingredients…You won’t believe what you can cook up on a grill!” Rozanne Gold

“Grilling over wood coals is an integral part of the Italian culinary heritage. Micol Negrin's fine book brings that full-flavored tradition to American homes.” Bill & Cheryl Jamison

“Who says there is nothing new to learn about Italian food? The Italian Grill gives us quick and refreshing ways to serve old and new favorites and Micol Negrin does it with authenticity and fun. Fire up the grill!” Mary Ann Esposito

Readers' Reviews

"Read The Italian Grill... loved everything. Prepared the asparagus with lemon zest and chives last night an amazing explosion of flavors. Loved it. I think this is the first cookbook I have actually read, usually I just scan the recipes. Tomorrow I will try the monkfish. Can't wait. Just love the way you cook. The cook's notes are incredibly helpful and the tips on techniques perfect." Kathy M., Gloversville, NY

"Congratulations! You have indeed done it once again. I just picked up your new cookbook the other day and was again enthralled with your fresh ideas of cooking on the grill. Having been brought up in an Italian household myself, I know the importance of a charcoal grill!! I can't wait to share these recipes with my family!" Marie L., Montreal, Canada

"Congratulations on your new cookbook. I bought it earlier in the summer and have been trying out different things. I produced a really terrific meal, "al fresco", for friends and family on the Fourth of July and your recipes received rave reviews. "Pork Medieval Style" anchored the meal but we started with grilled figs and prosciutto (!) and mussels with pancetta (!!). We also served the asparagus grilled on top of rosemary sprigs. Wow! I am looking forward to trying the lamb grilled on myrtle branches." Greg Z., Brooklyn, NY

"Fantastic! I haven't had a chance to really eat it all up, but I can't wait. This is one that my non pro friends would like as much as I do. I'll be ordering copies for my friends, and especially my two daughters who will be marrying soon (their fiancees like to cook more than they do, and they love the grill). More importantly, I always look for ways to keep them thinking, living, and eating more Italian. There is such a great deal of cultural and culinary integrity in your work. You capture a spirit few can... I really just wanted to say a big hello, great job, and congratulations." Jack C., Johnson & Wales University, Providence, RI