Customer Rating:  
Summary: For lookin', not cookin'
Comment: Bleaah. Another of Lorenza de Medici's big, unwieldy books of gorgeous pictures of Italian scenery paired with mediocre recipes.
The text, not written by de Medici, has several silly errors, saying that sugar cane came from the New World and pumpkins from the Old, which is backwards.
The recipes are better than in some of her other cookbooks, where we were treated to a gorgeous picture of, for example, croque monsieur, which isn't Italian and isn't really a recipe.
But not much better. Vegetarians might go for many of them, since they are supposed to be from the peasant kitchens, where meat was, until recently, seldom seen. Yet the recipes are dull enough. Steamed asparagus topped with butter and lemon is, indeed, a fine dish, but not really a recipe.
The food illustrations are punk, well under the gorgeous picture of croque monsieur, for example.
The full page pictures of Italy are superb, though, if you like that sort of thing.
Customer Rating:
Summary: beautiful book
Comment: The pictures are worth the price of the book. It shows Italian cuisine for what it really is, rustic simplicity. Highly recommeded.
Customer Rating:
Summary: the beauty of regional Italian cuisine
Comment: This oversized book is full of beautiful photographs. Each recipe is accompanied by a large color photograph, as well as its region of origin and Italian and English names. Italian cuisine is explored by region, with spectacular photos and an engaging essay on the cuisine of each of the following regions: il Nord-Ovest, il Nord-Est, il Centro, il Sud, e le Grandi Isole. This is a cookbook not only to use in the kitchen, but also to peruse for an enjoyable view of Italian landscapes and a taste of Italian culinary history and regional cuisine.
Customer Rating:
Summary: My Favorite Italian Cookbook
Comment: While in Italy this summer, we found this cookbook in the country home where we were staying. Not only did it have interesting history about the different regions of Italy, it had recipes for foods from all regions, and for all courses. The recipes were not particularly difficult, and were so distinctively Italian. I have several cookbooks featuring Italian recipes, but this one IS Italian! Fortunately, the markets in italy were able to provide all the ingredients we needed. When we returned, I ordered the book both for its beauty and for its different recipes. It is always a treat to select a recipe, prepare it, and then best of all, enjoy it! Brings back many memories of our wonderful summer.
Customer Rating:
Summary: Part Cookbook, part photographic travel journal, all good!
Comment: A serious student of cooking that has been perfecting her skills over the last 25 years writes this review. I have traveled to Italy multiple times, and have spent the last 10 years perfecting my Italian cooking skills. This book is part of my collection of cookbooks that now exceed 500. I am a tough critic on Italian cookbooks. However, this book is worthy is a good review.
This book is part photographic essay of Italian food and travel and part cookbook. The author writes a brief history of each region's food history in the chapters about the various regions. In the regional descriptions she tells you about the terrain of the area, the basic diet, and the various dishes that are classic to the regions.
The book is subdivided as follows:
1. Nord-Ovest: Lombardi, Piemonte, Val d'Aosta, Liguria (Region 1)
2. Antipasti: Appetizers
3. Nord-Est: Veneto, Fruili-Venezia Guilia, Trentino-Alto Adige (Region 2)
4. Primi: First courses
5. Centro: Toscana, Lazio, Umbria, Marche, Emilia-Romagna (Region 3)
6. Secondi: Main Courses
7. Sud: Campania, Abruzzi, Molise, Basilicata, Puglia, Calabria (Region 4)
8. Verdure: Vegetables
9. Grandi Isole: Sicilia and Sardegna (Region 5)
10. Dolci: Desserts
The recipes are all authentic, and very succinctly written. The directions are easy to follow. Some of the recipes (stuffed pastas) are a little advanced for the average cook. However, with patience and practice all of them are possible. Most (approx. 90%) of the recipes have photographs of the finished dishes included in the book.
The book is well constructed, the spine is stiff and heavy, and the paper stock is thick and glossy.
If you love Italy, or Italy food and/or cooking this is a beautiful book to add to your library.
|
