front of book Author: Gravina, Peter
Title: Bel Canto Cookbook : For All Opera Lovers And Gourmets ; A superb collection of favorite recipes from the world's greatest operatic personalites (Favorite Recipes And Intimate Glimpses Of The Stars Of Grand Opera)
Publisher: Doubleday
Place: Garden City
 Date: 1964
Edition: first ed
 L-O-C: 64-19227
Pages: 219
Binding: Hardback
Condition: VERY GOOD very good dj
Book Id: MAIN000807I
Details: Preface by Francis Robinson (Assistant Manager of the Metropolitan Opera), index
About the book: From deepest basso to highest soprano, opera stars have two things in common- a connoisseur’s palate, and a hearty appetite! Fifty of the world’s greatest operatic personalities reveal (through WNYC Invitation host Peter Gravina) the dishes that they cherish most. Many originated from the singers themselves, or were created in their honor by famous chefs. Read about the dining habits of the operatic elite and pertinent facts about their exciting careers at the Metropolitan Opera House, La Scala, Covent Garden, and other famous Opera houses of the world.
photo From Giovanni Martinelli’s Pheasant with Applejack Sauce to Supreme of English Sole a la Sutherland, generations are represented. Glamourous divas: Tebaldi, Sutherland, Callas, Price... the romantic tenors: Corelli, Gedda, Tucker, Tagliavini... the basses, baritones, mezzos and coloraturas.
The recipes reflect the cuisine of the countries which produced these great singers: France, Germany, Austria, England, Spain, Yugoslavia, Denmark, Sweden, the United States, and, of course-- ITALY. Many of the recipes have been translated for the first time.
About the author: Peter Gravina is well known to New Yorkers as host of the programs Invitation, on WNYC, and Bel Canto his opera program on WABC-FM. He enjoys the friendship of many opera personalities and, in his New York apartment, he has prepared dinners for such distinguished guests as Dorothy Kirsten, Cesare Siepi, and Licia Albanese.
Recipes from:
  • Licia Albanese (Fried Zucchini Flowers)
  • Salvatore Baccaloni (Braised Beef- Bulgarian Style)
  • Teresa Berganze (Chestnut Souffle)
  • Richard Bonynge (Baked Pears wit Rum Sauce)
  • Giovanni Buitoni (Linguine alla Licia Albanese)
  • Maria Callas (Beignets Souffles wieht Sauce Callas)
  • Boris Chaliapin (Sauerkraut Solianka)
  • Fyodor Chaliapin (Sturgeon
  • Franco Corelli (Crepes Corelli)
  • Fernando Corena (Lentils and Coteghino)
  • Regine Crespin (Bouillabaise Marseilles
  • Phyllis Curtin (Beefsteak Woronoff)
  • Mary Curtis-Verna (Mandarin Ham Slices)
  • Irene Dalis (Antipasto Greek-Italian)
  • Gianna D'Angelo (Rosy Peach Pie)
  • Lisa Della Casa (Fluffy Mayonnaise)
  • Maria Del Monaco (Oysters Veneto)
  • Victoria De los Angeles (Torrijas)
  • Rosalind Elias (Chicken Apple Lebanese-style)
  • Eileen Farrell (Irish Apple Cake)
  • Nicolai Gedda (Asparagus with Zabaglione)
  • Osie Hawkins (Loin of Pork Eula)
  • Jerome Hines (Trenette con Pesto)
  • Laurel Hurley (Half'n'half Vermount Aperitif)
  • Byron Janis(Fish Solianka)
  • Dorothy Kirsten (Persian Rice with Almonds)
  • Sandor Konya (Hungarian Herring Salad)
  • Flaviano Labo (Filet Mignon Flaviano)
  • George London (Moscow Mule)
  • James McCracken (Cranberry Nut Crunch)
  • Jean Madeira (Plantain Chips)
  • Giovanni Martinelli (Parmesan Soup)
  • Lauritz Melchior (Bloody Viking)
  • Robert Merrill (Ricotta Gnochhi-Two-Styles)
  • Zinka Milanov (Croatian Sarma)
  • Anna Moffo (Tortelli al la Parmiagna)
  • Nicola Moscona (Giouvesti)
  • Patrice Munsel (Shalomar Stuffing for poultry)
  • Birgit Nilsson (French Omelet with Mussels)
  • Jan Peerce (Liver Knishes)
  • Roberta Peters (Cherry Vodka Cocktail)
  • Leontyne Price (Baked Eggplant and Shrimp)
  • Bidu Sayao (Pumpkin Bisque Sayao)
  • Elisabeth Schwarzkopf (Filet of Sole Flambe)
  • Norman Scott (Dobos Torte)
  • Cesare Sipei (Snails Milanese-style)
  • Giulietta Simionato (Mushrooms in Anchovy Butter)
  • Eleanor Steber (Lobster al' Armoricaine)
  • Rise Stevens Broiled Chicken with Caraway
  • Joan Sutherland (Baked Pears with Rum Sauce)
  • Ferruccio Tabliavini (Ricotta-stuffed Mushrooms)
  • Renata Tebaldi (Spaghetta a la Carbonara)
  • Blanche Thebom (Creme of Artichoke Hearts Soup)
  • Jess Thomas (Beef Tea)
  • Jennie Tourel (Dill-stuffed Breast of Veal)
  • Giorgio Tozzi (Roast Veal with Plum Sauce)
  • Helen Traubel (Wild Duck with Orange Prune Stuffing)
  • Gabriella Tucci (Campari Soda)
  • Richard Tucker (Sara Tucker's Gefilte Fish)
  • Cesare Valletti (Potatoes Roman-style)
  • Shirley Verrett (Persimmon Custard)
  • Leonard Warren (Pork Chops in Sour Cream)

    overall view<LI>the author on rear cover
    side view