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1,000 Italian Recipes (1,000 Recipes) Hardcover – October 8, 2004


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Product Details

  • Series: 1,000 Recipes (Book 25)
  • Hardcover: 652 pages
  • Publisher: Wiley Publishing; 1 edition (October 8, 2004)
  • Language: English
  • ISBN-10: 0764566768
  • ISBN-13: 978-0764566769
  • Product Dimensions: 9.3 x 7.8 x 2 inches
  • Shipping Weight: 2.9 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (29 customer reviews)
  • Amazon Best Sellers Rank: #376,056 in Books (See Top 100 in Books)

Editorial Reviews

From the Inside Flap

Do you make the best pasta sauce in town, but still look for new ideas for Sunday dinner? Do you long for the flavorful produce, crispy yet chewy bread, and rich, creamy gelato you tasted in Italy? Now you can satisfy any craving with this unrivaled tribute to Italian cuisine, packed with recipes to please every palate and cater to every occasion.

Feeling tired and rushed on a weekday? Make fresh tomato sauce in the time it takes to boil water and cook the pasta. Or throw together tuna salad with white beans and arugula greens for a hearty, healthy lunch or dinner within minutes.

For special occasions, find a wonderful range of fish dishes for Lent or Christmas Eve, succulent lamb for Easter, and an amazing array of holiday cookies. For a festive gathering of family and friends, cook up Italian specialties like cannelloni, roast pork loin, and sautéed spinach with garlic. Then relax over a good espresso and a luscious mixed berry mascarpone tart. Celebrate the seasons with refreshing salads in the spring, grilled chicken and meats in summer, hearty, warming soups in autumn, and baked pastas in winter . . . the possibilities for fabulous meals are endless.

With expert guidance on special techniques in addition to the recipes, you’ll learn to make crispy pizza, delicate ravioli, and decadent tiramisù. Advice on buying ingredients and pairing Italian wines with food makes shopping simple. Now you can enjoy all your favorite Italian delights and explore new ones in your own home.

In 1,000 Italian Recipes, you’ll find:

  • ITALIAN FAVORITES (with plenty of variations): bruschette, panini, lasagne, pizze, calzoni, risotti, and biscotti
  • COMFORT FOODS: Pasta and Beans ("pasta fazool"); Escarole and Little Meatball Soup; Eggplant Parmigiana; Stuffed Artichokes
  • REGIONAL SPECIALTIES: Tuscan Fish Soup; Piedmontese Spiced Roast Duck; Linguine with Sicilian Pesto; Roman Stuffed Tomatoes
  • EASY ITALIAN: Pasta with Peas and Eggs; Skewered Tuna with Orange; Sliced Steak with Arugula; Lamb Chops with White Wine
  • VEGETARIAN DELIGHTS: Rigatoni with Eggplant Ragù; Asparagus Risotto; Fava Beans with Greens; Mushrooms with Garlic and Parsley
  • TEMPTING ANTIPASTI: Garlic Toasts; Roasted Peppers; Montasio Cheese Crisps; Tuna-Stuffed Peppers; Lemon Meatballs
  • CELEBRATION DISHES: Fig and Melon with Prosciutto; Green and White Cannelloni; Braised Quail; Stuffed Breast of Veal; Zucchini Flans
  • IRRESISTIBLE DESSERTS: Grilled Summer Fruit; Lemon Gelato; Ricotta Cheesecake; Chocolate Hazelnut Cake

Whether you are looking for the perfect resource for everyday and holiday cooking, or imagine exploring all the glories of Italian cuisine one recipe at a time, you’ll never need to look beyond these pages for simple, varied, and mouthwatering inspiration.

From the Back Cover

It’s Like Getting 5 Cookbooks in 1
  • 179 Pastas and Sauces
  • 241 Meat, Poultry, and Fish Entrees
  • 158 Vegetable Dishes
  • 179 Desserts
  • And Much More!

CELEBRATE ITALIAN COOKING with this authoritative and engaging tribute. Author Michele Scicolone offers simple recipes for delicious classics such as lasagne, minestrone, chicken cutlets, and gelato, plus many more of your favorites; a wealth of modern dishes, such as grilled scallop salad; and a traveler’s odyssey of regional specialties from the northern hills of Piedmont to the sun-drenched islands of Sicily and Sardinia. Whether giving expert advice on making a frittata or risotto, selecting Italian ingredients, or pairing Italian wines with food, Scicolone enlivens each page with rich details of Italian food traditions. This book is a treasury to turn to for any occasion.

Praise for 1,000 Italian Recipes
"Michele Scicolone has written the best all-encompassing Italian cookbook to hit the shelves in years. Her recipes are accessible and beautifully written, and the result is a masterpiece of traditional and nontraditional Italian cookery. This tome is pure inspiration."
–Mario Batali, Chef/Owner of Babbo, Lupa, Esca, Otto, and Casa Mono (New York), and host of Food Network’s Molto Mario

"The broad range of recipes and wealth of information on Italian food found in 1,000 Italian Recipes confirms why Michele Scicolone was the only chef we would go to when we wanted to do our Sopranos Family Cookbook."
–David Chase, Creator/Executive Producer,The Sopranos

"A must-have for any serious Italian cook."
–Lidia Matticchio Bastianich, Chef, Restaurateur, Cookbook Author, and Host of PBS’s Lidia’s Italian-American Kitchen


More About the Author

MICHELE SCICOLONE

Michele Scicolone is an award winning food writer and the author of 18 cookbooks. Her latest book, THE MEDITERRANEAN SLOW COOKER, was published in January 2013. It is a collection of 125 recipes inspired by the food of the countries around the Mediterranean including Italy, France, Spain, Greece, Turkey, Morocco and several others.

THE FRENCH SLOW COOKER was published in January 2012. It is a collection of classic French recipes adapted for use in the electric slow cooker (Crock Pot). Dorie Greenspan, author of Around My French Table wrote, "I'd bet that if French cooks could get their hands on Michele Scicolone's FRENCH SLOW COOKER, which is filled with smart, practical and convenient recipes, they'd never let it go."

Michele's previous book THE ITALIAN SLOW COOKER, was published in January 2010 and immediately became a bestseller. She was also one of the editors of the 75th Anniversary edition of the classic, Joy of Cooking, and writes about food, wine, and travel for many publications, including Every Day with Rachael Ray, Prevention, The Washington Post, The Wine Spectator, Gourmet, and Bon Appetit. Previous books include The BLT Cookbook with Chef Laurent Tourondel, The Sopranos Family Cookbook, a #1 New York Times Best Seller that was published in 9 languages and a sequel, Entertaining with the Sopranos, both co-authored with Allen Rucker. She has also written 1000 Italian Recipes, and Pizza--Anyway You Slice It!, co-authored with her husband Charles Scicolone, an Italian wine (and pizza) authority.

Michele's television appearances include Emeril Live, The CBS Morning Show, Good Morning America, and Cooking Live with Sara Moulton, as well as many local television and radio programs She teaches cooking at schools around the country including De Gustibus at Macy's, Sur la Table, and the Institute for Culinary Education and is a consultant to many restaurants. Michele has been a spokesperson for the Italian Trade Commission and Williams Sonoma, and lecturer on Italian culture and cuisine at Hofstra and Henderson State Universities, and The Smithsonian Institute. Michele is also a consultant for several restaurants and food companies.

Together with her husband, Michele hosts culinary tours to Italy several times a year. Visit her website at www.MicheleScicolone.com.




Customer Reviews

4.6 out of 5 stars
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See all 29 customer reviews
The recipes are clear, many are so simple yet delicious.
Sue
That said - I use this one a lot for ideas & will continue to try new things even though I have so many other books to cook from!
tmp
I purchased this cookbook for my 21 yr. old daughter who requested an Italian cookbook for Christmas.
sandrams

Most Helpful Customer Reviews

66 of 69 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on February 4, 2005
Format: Hardcover
`1000 Italian Recipes' by Michele Scicolone is a great idea which, in other hands applied to other cuisines has produced heavy books with little or no inspiration. Ms. Scicolone has done this right. She has done it so right that it ups the ante for all new general Italian cuisine cookbooks to justify why one would want an alternate book when this excellent volume is already in your library.

The first thing which strikes the reader is the Table of Contents, which shows that Ms. Scicolone has a chapter on virtually every major category of Italian cooking, and, the Contents are divided into detailed subjects so that we don't only have a chapter on Antipasti, we have an Antipasti chapter plus sections on Cheese, Vegetable, Egg, Meat, Seafood, Dips, Bruschetta, and Fried Antipasti.

While this book makes no claims to being a work on regional Italian cuisine, it pays great attention to regionality. For starters, the end papers display excellent little maps of Italy and its twenty primary provinces. It is probably entirely excessive on my part, but a few more cities marked on the map would have been nice, but it is so much better than what you get in most other books that cite Italian regions that I am very pleased with this feature. The map is validated by the fact that the headnotes to most of the recipes cite the region to which the dish is native. Among other things, it fixes for certain that potato gnocchi is a speciality of Rome, and that it is the premier gnocchi recipe for Rome's Thursday menus.

This highlights the fact that in such a large book, you get not one gnocchi recipe. You don't even get just one potato gnocchi recipe. You get it neat, with lamb ragu, gratineed, with spinach, with seafood, and Sorrento style (with marinara sauce and mozzarella).
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38 of 39 people found the following review helpful By Chris on January 26, 2005
Format: Hardcover
I think that most cookbooks are a waste of money - you buy them and then end up only ever using one or two recipes. Not so with this book - I've already tried many of the recipes, and have found almost all of them to be "keepers." Most of the recipes are pretty simple and not too time-consuming. I was particularly excited to discover a recipe for Fried Spaghetti - a childhood favorite in my Italian household!
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18 of 19 people found the following review helpful By Barb RR on July 3, 2006
Format: Hardcover Verified Purchase
We just recently bought this book and have done so many recipes from it already. The herbs, the spice combinations, are just so fantastic. We haven't made one single recipe out of this book that wasn't four-star. Read the index to get an idea of the recipes - but if you love intricate, spicy, combinations of food...buy this.
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12 of 12 people found the following review helpful By H. Lindley on June 13, 2009
Format: Hardcover Verified Purchase
I have been cooking for over 45 years, have a collection of over 100 cookbooks in 3 languages, and find myself coming back to this one. Not flashy, no pictures, but solid and very dependable. This book has encouraged me to try wonderful combinations I never would have tried on my own. The key to making every recipe a hit is to try it her way exactly (at least once), use the best quality ingredients, share with friends if you can.
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8 of 8 people found the following review helpful By TopChefAtHome on March 11, 2011
Format: Hardcover
Growing up, we never went out to Italian restaurants because the Italian food my dad cooked at home blew any restaurant out of the water. I have most of those recipes and almost all of them come close to what's in this book. I've made hundreds of the recipes in it and I've never been disappointed. Even if you're a good Italian cook, I recommend the book. It gives you background as to where the recipes come from and also gives you some recipes from other parts of Italy you may not be familiar with. My family is from the Naples area so I'm familiar with mostly Southern Italian cooking. But it's been fun to learn and cook with recipes from other parts. Highly recommend it. I give it to my friends as part of a bridal shower gift and include all of my notes from the recipes in the margins of the book.
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6 of 6 people found the following review helpful By SRB on June 22, 2010
Format: Hardcover Verified Purchase
Absolutely the best Italian cookbook I've ever used. I have bought about a dozen copies as gifts. With this book you can learn to cook. Anyone who is Italian or grew up in heavily populated Italian American regions of the US will instantly recognize the authenticity of these down to earth recipes. I have been cooking weekly from this book for the last 4 years.
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5 of 5 people found the following review helpful By Barbara C. Mccarthy on October 5, 2007
Format: Hardcover Verified Purchase
I have collected more cook book , and have never had so much pleasure cooking the recipes for this great Italin cook book. All the recipes come from all over Italy and the result is that you learn about the country and it produce. Fresh natural foods that grow in that region, naturally. I like to cook simply with fresh foods,useing as many vegetables as I can find, a different recipe for. THIS IS IT. THIS IS ALL YOU NEED I am thinking of selling all the other books have have searched through for all the good and different recipes , I only found in this ONE BOOK
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9 of 11 people found the following review helpful By D. Labrum on November 16, 2006
Format: Hardcover
Many hard to find Italian recipes along with ones that are Americanized but still great eating.I love cookbooks and own over 200, I go back to this one often.
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