With great humor, no kitchen, and an electric skillet, Carbone will conduct a short demonstration showing how an entire chicken can become Pollo alla Cacciatora, and the broth for the next night’s dinner. “People are afraid to use a whole chicken, but it is more economical to do so. I can cut it quickly and easily, to show people how it’s done.” Michele explains. Michele will reveal her techniques for shopping, taking advantage of fresh local produce, equipping a kitchen and producing authentic meals the Italian way.
Carbone explored her love of Italian cuisine by mastering Italian classics, using fresh, local California ingredients, learning the Italian language, and connecting with Italian relatives in Val Di Non and Sicily. Enlightened by family gatherings in Italy, Friday Evening tells how to effortlessly prepare and enjoy large traditional Italian dinners with family and friends. The epitome of Italian culinary excellence is achieved at her Friday Evening table! FE is a deliciously photographed scenic culinary journey filled with tales of Italian culture, authentic food, and the intimate secrets only an engineer turned chef could unveil…
Michele Carbone is an American author specializing in Italian-influenced California cuisine. A graduate of UCSB with a degree in Electrical Engineering, she worked at Raytheon, where she met her husband. She teaches cooking classes in Santa Barbara and often donates classes and dinners to various local non-profit organizations.
For more information, see www.pentolapress.com, or call 805-497-8159
Borders, Thousand Oaks, 125 W. Thousand Oaks Blvd, Thousand Oaks, CA 91360-4412
