Customer Reviews

Carlucio's Complete Italian Food

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I own 200 cookbooks of which 30 on Italian cooking and this book comes second only to "CULINARIA ITALY" by KONEMANN.It is virtually packed with information about Italy and its food ,all accompanied by hundreds of full colour photographs of the land, the food ,the techniques and the people.Descriptions of the growing of certain vegetables,of the making of essential ingredients(e.g. pasta ,both in the home and in factories)and of the particular cuisine and tastes of every region ,make this book an immensely satisfying and enjoyable book to read. There is a plethora of recipes, authentic and tasty and explanations on the many preserved meats, salamis and cheeses of Italy.If you are interested in Italian cooking, or Italy as a land this book is essential.

This book is 50% A-Z description of Italian ingredients, organised into categories; and 50% recipes and illustrations. The book describes the ingredients in a lot of detail and illustrations are well chosen. I would buy the book for the A-Z. The recipes are fine, but more showcases of the usage of some of the ingredients. The author is an Italian restaurateur living in London and seems to travel extensively to Italy. This is a guarantee for quite a bit of authenticity of the information.

The book was a gift for friends in the U.S.A. It is an easy way to send a present. It worked out great.
Thanks
M. Schenk

THE AUTHOR:

Antonio Carluccio is one of the best chefs of all time. He was been featured on BBC and has a little restaurant in Co

I wish I could review this product but I haven't received it yet!!!!!!!!

i need help. i received this book as a gift and have been very pleased with the results of the many recipes i've tried, but today, i'm attempting to make CASSATA and the quantities for the sponge cake (page 294) must be in error. can anyone give me the correct quantities of the flours listed???
thanks.