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Not so much. Paul, Ann contacted me to see if I would be interested in working on a similar project for the company she worked for. I said sure, signed the contract and even happened to be in New York shortly thereafter so I went to meet her and deliver it in person.

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And then, of course, everything changed and the project was no more. End of story. But Ann was very nice and I was glad to see her name on the cookbook. His father, Robert, was a talented actor who starred on Broadway in, among other things, one of my favorite musicals, Guys and Dolls. But despite this lineup of talent, I hate to report that the recipe just fell flat, as flat as a pancake. I suspect it was the tomatoes.


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Unlike the very nice and juicy cherry tomatoes used in the Bocconcini Salad, this recipe called for Roma tomatoes. But people, let me tell you, just because it is now summer does not guarantee a nice, vine-ripened tomato. In fact, once I started slicing and dicing the tomatoes, I found just the opposite and was disappointed that they looked like winter tomatoes instead of ones becoming plump, tender and juicy under the summer sun. As it is, they added nothing. And so it was up to the other main ingredient, the peppers, to take over, and they failed that task miserably.

The recipe also called for the peppers to be julienned but cutting them that way made them harder to eat. I would definitely cut all slices in half. Actually, I have no right to cringe. You don't need to spend hundreds to let Mom know you appreciate her though we all know she's worth it! Check out these affordable Mother's Day gifts, all guaranteed to make her smile.

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Deep ruby-red, elegant, vibrant, well-balanced and stylish with a dry velvety finish. Incredible elegance and harmony. Intense with lots of fruit and subtle wood influence. Round, complete, well balanced with hints of chocolate and berries.

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Unfiltered after Estate bottled from the splendidly sun drenched vineyards surrounding the medieval Castello from which it takes its name. The Brunello di Montalcino is seductive, silky and smoky. Deep ruby in color with an expressive bouquet of violets, fruits and berries as well as cigar box, cedar and exotic spices. The Rosso di Montalcino is also intense ruby red. The bouquet is fresh and fruity with typical varietal notes of cherry and blackberry, enriched by more complex hints of licorice, tobacco and hazelnut.

It is full bodied, yet with a soft structure, and a surprisingly long finish. The Poggio alle Mura Brunello di Montalcino Riserva is deep ruby red with garnet reflections and a rich, ample bouquet that hints of prune jam, coffee, cacao and a light balsamic note. It is full and powerful, with ripe and gentle tannins that make it velvety and harmonious; this wine is supported by a pleasing minerality that to me speaks soundly of that special hillside in southern Montalcino. SummuS — A wine of towering elegance, SummuS is an extraordinary blend of Sangiovese which contributes body; Cabernet Sauvignon for fruit and structure; and Syrah for elegance, character and a fruity bouquet.

An elegant, complex and harmonious red wine. Centine — A Cuvee that is more than half Sangiovese, the balanced consisting of equal parts of Cabernet Sauvignon and Merlot. Vinified in a firm, round style that easily accompanies a wide range of dishes, this is a smooth and fragrantly satisfying wine with international character, and a perennial favorite at my own dinner table.


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  • An intense ruby red wine with fruit forward aromas and floral notes. This is a round wine with well-balanced acidity and fruit. Banfi Chianti Classico Riserva — Produced from select grapes grown in the "Classico" region of Chianti, this dry, fruity and well-balanced red has a full bouquet reminiscent of violets. Fonte alla Selva Chianti Classico — This is our newest entry into the Chianti arena, coming from a 99 acre estate in Castellina, the heart of the Chianti Classico region. The wine is a captivating mauve red that smells of cherry, plum and blackberry with hints of spice.

    It is round, full and balanced with very good acidity. Col di Sasso — Sangiovese and Cabernet Sauvignon. Luscious, complex and soft with persistent notes of fruit and great Italian style structure. Any of John Mariani's books below may be ordered from amazon. It is a rollicking history of the food culture of Italy and its ravenous embrace in the 21st century by the entire world.

    This book is such a tasteful narrative that it will literally make you hungry for Italian food and arouse your appetite for gastronomical history.

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    Many of these establishments are zestfully described in How Italian Food Conquered the World, an entertaining and fact-filled chronicle by food-and-wine correspondent John F. This book will serve as a terrific resource to anyone interested in the real story of Italian food.

    Rao's Cookbook: Over 100 Years of Italian Home Cooking

    It's a story of pleasure over pomp and taste over technique. Publisher: John Mariani. Editor: Walter Bagley. Contributing Photographer: Galina Dargery. Technical Advisor: Gerry McLoughlin. But when tragedy strikes, their wonderful dog Lazarus and the spirit of Christmas are the only things that may bring his master back from the edge of despair. I was completely stunned! I truly enjoyed this book and its message. The amount of heart, human insight, soul searching, and deft literary strength that John Mariani pours into this airtight novella is vertigo-inducing. A surprise event flips the action of the novel and captures us for a voyage leading to a hopeful and heart-warming message.

    Read it to your children, read it to yourself… but read it.

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    Early and often. Highly recommended. The Hound in Heaven delivers a powerful story of healing that is forged in the spiritual relationship between a man and his best friend. The book brings a message of hope that can enrich our images of family, love, and loss.