Basic Cooking and Baskic Baking served as solid foundations for learning how to cook and bake. Now, even more enjoyment, fun, and knowledge about trendy and classic cooking is possible. Italy epitomizes vivaciousness--la dolce vita--and its cooking is probably the best-loved national cuisine in the world. The first section of this book offers basic how-to's on shopping for key ingredients (like pasta, cheese, balsamic vinegar, espresso, and wine), explains these necessaries, and lists Italian souvenirs that will infuse any home with "that Italian feeling." The recipe section is divided into starters, snacks and salads, pasta, risotto, pizza and polenta, soups and vegetables, fish and meat, and dolci. But this is not a simple collection of ethnic recipes; it is a new approach to Italian cooking and an eclectic group of meals that will well serve any party or gathering, big or small.
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About the Author
Creator of the Basic Series concept and author of a whole line of the collection's titles, Sebastian Dickhaut is an accomplished food journalist and cookbook author with a reputation for creating casual, stylish recipes. He just moved from Sydney back to Southern Germany.
Cornelia Schinharl has authored many cookbooks and has collaborated with Seabstian Dickhaut in writing a number of the very successful Basic Series books.
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Most Helpful Customer Reviews
6 of 6 people found the following review helpful:
5.0 out of 5 stars
Easy to follow,
By A Customer
This review is from: Basic Italian (Basic Series) (Paperback)
This is a wonderful introduction to Italian cooking. The meals are authentic, and recipes easy to follow. This is a must have for simple Italian cooking, and this comes from someone who lived in Italy for 5 years.
5 of 5 people found the following review helpful:
5.0 out of 5 stars
Wonderful book and results!,
By
This review is from: Basic Italian (Basic Series) (Paperback)
This book delivers what it title implies. After a description of the basics you will need for making Italian food, it takes you through recipes by main ingredient.
The food is basic, the recipes are not too complicated, and the ingredients are easy to find in any standard store. My only complaint, albeit minor, is that the instructions are a little too detailed at times. This gets in the way once you figure out what they mean in the description, but ensure that your meal comes together at the same time.
3 of 3 people found the following review helpful:
5.0 out of 5 stars
Authentic, practical, educational,
By
This review is from: Basic Italian (Basic Series) (Paperback)
Authentic - Having just returned from a 3 week vacation in Tuscany, at the heart of Italy, I was out to reproduce some of the dishes we ate while there. I already had recipes for things like lasagne and pasta sauce, etc., but they just were, frankly, rather American .. and then I stumbled upon this treasure of a book which gave me just the tips and recipes I needed to make real Italian dishes in a down-to-earth kitchen. All the recipes are actually things an Italian would cook, and actually things an American would eat .. not necessarily an intuitive combination based on other cookbooks I looked at in the bookstore.
Practical - This must be the first time in my life I found a cookbook with recipes that taste gourmet, where I can actually buy the ingredients in local stores and I don't feel overwhelmed by the expectations of the author. The book offer recipes for all the things I would actually make, including bruschetta, risotto, lasagne, pasta sauces, and tiramisu. The recipes are not overly ambitious and do not pretend to be 5-star Michelin - which keeps them practical but doesn't take away from their Italian character. Still, they have nice touches that makes them feel gourmet and not .. Betty Crocker. Educational - I thought I knew quite a bit about Italian food having done my homework and just been to Italy .. but this book filled in all the gaps for me. It not only has recipes but also magazine-style pages filled with info on the Italian kitchen. I kept saying, Oh! and That explains it... as I read the cookbook like a magazine, it was so interesting and helpful. With the help of this book I have doubled my repertoire of "impress the guests" recipes.
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