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June 1998 Issue
Cooking Italian
by Philip R. Gantt
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Welcome to the June issue of Seasoned Cooking and to Phil's International Flair! This month I have chosen Italian cooking as the subject matter. All of us, at one time or another, have eaten Italian food whether it be pasta, lasagna, or some other type of Italian dish. For most of us it is a favorite. Italian food is particularly suitable for children. How many of us have seen a child who does not like spaghetti? Not many no doubt!

Having some relatives that are Italian, I have been privy to some rather good recipes and cooking techniques of genuine Italian origin. The use of appropriate spices is very necessary to Italian cooking, with garlic, basil, marjoram and oregano being used extensively. So, in cooking Italian style, one is free to use these spices somewhat liberally. Rosemary and fennel seed are also used in Italian cooking to a large degree, however one should be less liberal with these as they contain oils that can easily overpower a dish. Ciao!

The recipes presented this month are but a small yet diverse collection of the recipes in my yet-to-be-published book, Phil's Family and Friends Cookbook. Feel free to email me at with your comments and requests. Be well and good eating!

Now, on to the recipes!

Cooking Italian
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