Cookbook
Simple, fun, fresh and flavorful, On Top of Spaghetti serves up pasta recipes from the best: George Germon and Johanne Killeen, the renowned chef-owners of the legendary Providence, RI restaurant Al Forno.
hardcover, 264 pages
8 x 9½"
Harper Collins, 2006
hardcover, 264 pages
8 x 9½"
Harper Collins, 2006
Price: $24.95
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George Germon + Johanne Killeen
George Germon RISD ’69 [Ceramics]
The transition from fine to culinary arts was natural for husband-and-wife team George Germon and Johanne Killeen ’71 [Photography], who opened their internationally renowned restaurant Al Forno (“from the oven”) in 1980. Early in their careers, the James Beard Foundation named them “Rising Stars of America” and The International Herald Tribune blessed their Providence restaurant with its Number 1 position worldwide in casual dining. The glowing coverage continues in newspapers and magazines ranging from Food & Wine to Family Circle. Inspired by the open-flame grills of Northern Italy, Germon and Killeen create everything from robust grilled dishes to luscious desserts, using the finest fresh ingredients and richest flavors.
Johanne Killeen RISD ’71 [Photography]
The transition from fine to culinary arts was natural for husband-and-wife team George Germon ’69 [Ceramics] and Johanne Killeen, who opened their internationally renowned restaurant Al Forno (“from the oven”) in 1980. Early in their careers, the James Beard Foundation named them “Rising Stars of America” and The International Herald Tribune blessed their Providence restaurant with its Number 1 position worldwide in casual dining. The glowing coverage continues in newspapers and magazines ranging from Food & Wine to Family Circle. Inspired by the open-flame grills of Northern Italy, Germon and Killeen create everything from robust grilled dishes to luscious desserts, using the finest fresh ingredients and richest flavors.
The transition from fine to culinary arts was natural for husband-and-wife team George Germon and Johanne Killeen ’71 [Photography], who opened their internationally renowned restaurant Al Forno (“from the oven”) in 1980. Early in their careers, the James Beard Foundation named them “Rising Stars of America” and The International Herald Tribune blessed their Providence restaurant with its Number 1 position worldwide in casual dining. The glowing coverage continues in newspapers and magazines ranging from Food & Wine to Family Circle. Inspired by the open-flame grills of Northern Italy, Germon and Killeen create everything from robust grilled dishes to luscious desserts, using the finest fresh ingredients and richest flavors.
Johanne Killeen RISD ’71 [Photography]
The transition from fine to culinary arts was natural for husband-and-wife team George Germon ’69 [Ceramics] and Johanne Killeen, who opened their internationally renowned restaurant Al Forno (“from the oven”) in 1980. Early in their careers, the James Beard Foundation named them “Rising Stars of America” and The International Herald Tribune blessed their Providence restaurant with its Number 1 position worldwide in casual dining. The glowing coverage continues in newspapers and magazines ranging from Food & Wine to Family Circle. Inspired by the open-flame grills of Northern Italy, Germon and Killeen create everything from robust grilled dishes to luscious desserts, using the finest fresh ingredients and richest flavors.