Product Details

• Amazon Sales Rank: #75331 in Books
• Published on: 1995-07-25
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 704 pages

Synopsis
Provides regional and traditional recipes for vegetables, salads, desserts and fruits, homemade pasta, and sauces.

Customer Reviews

Delivers what the title promises and more!
Updated in 2008

Still got this book, still discovering new recipes (tuna steaks trapani style). The best £15 you'll ever spend

This book is an excellent buy for all lovers of Italian food. It covers the entire spectrum of Italian cooking from starters to desserts via, bread, pasta, meat and fish to name a few.

The book starts with a fundamentals chapter for ingredients and tools and then you're straight into the cooking.

There are no glossy photos, but this is not a problem as there are many excellent diagrams to demonstrate various techniques eg. make fresh tortellini.

The book is suitable for beginners and experts alike as it allows you to decide how seriously you take her instructions (who rolls pasta with a one metre long rolling pin! )

Most recipes are complemented with short passages on its origins and her style of writing is pleasant and quirky.

I would reccomend this book wholeheartedly

comprehensive
This is the ultimate book for people wanting to discover genuine Italian cooking, and all the subtle but essential processes that this involves. The book has a good introductory section on cooking fundamentals, before chapters on each food type with scores of recipes. There are no pictures, but very passionate written text that leaves you almost tasting the food.

A "Joy of Cooking" of Italian Cuisine
The very first recipe I tried out of this book was a great success. My ten-year-old daughter, her friend, and I followed one of the recipes for making homemade linguini (flat spaghetti), by rolling out the dough, cutting it into strips, and boiling it in water! Then we ate it with tomato sauce, and it was a GREAT SUCCESS!

This book is very comprehensive. It could be called the “Joy of Cooking,” of Italian Cuisine, having chapters on just about every possible type of Italian food. Directions are given for making EVERYTHING from SCRATCH, the traditional, Italian way. So buy this book if you are a GOURMET cook, who enjoys spending hours in the kitchen—it is NOT for the busy housewife who has to get a quick dinner on the table. Completely separate chapters include Fundamentals, Appetizers, Soups, Pasta, Risotto, Gnocchi, Crespelle, Polenta, Frittate, Fish and Shellfish, Chicken-Squab-Duck-Rabbit, Veal, Beef, Lamb, Pork, Variety Meats, Salads, Desserts, Focaccia-Pizza-Bread-Other Special Doughs, and At the Table.

So far, my family has enjoyed every recipe we have tried.