Customer Reviews

The Classic Italian Cookbook

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I have always considered myself an Italian cook, although myrange is considerably broader, but this book changed my whole out lookto Italian cookery. I have collected most of Marcella's books, including the latest, but this is the one I reach for first. The section on Italian style grilled vegetables has become a summer favorite and has literally changed the way I plan a vegetable garden. It alone was worth the cost of the book. The osso bucca is to die for, and in my veal poor region it has withstood the substitution of lamb shanks. Every fall I put up a years's supply of the oven dried plum tomatoes in oil and the hot peppers in oil. I was asked for recipes of these dishes so often, I bought a half dozen of the paperback version of this book to distribute to my children and friends. I am invited out to dinner now by friends who have prepared one of these classic dishes (Chicken al Diavolo, for example) and even forgotten where they got the book. I am saddened to see it is out of print, because I could use a few more copies for friends who can't be trusted to know how to boil pasta ascuitta but are embarking on "Mediterranean diets". Joseph Chiaravalloti

I regularly cook from about 10 cookbooks representing most of the great cuisines of the world, and this is my favorite book (perhaps tied with the essential The Joy of Cooking, aka Joy). Marcella's sensible if opinionated commentary provides much of the appeal, but it's the recipes that keep me coming back: they are simple, easy to follow, wholesome, and delicious. Sure, the Bolognese meat sauce takes 4 hours to make, but it's still simple. Rabbit braised in white wine, fried artichoke wedges, home-made pasta, a range of simple delicous antipasto, awesome parmesan-battered lamb chops, and several versions of scaloppini (and you can be sure she tells you how to slice it right!). Verdura (vegetables) are extensively covered with a series of improbably good, simple treatments: fennel becomes a sublime accompaniment, artichokes take center stage, green beans sparkle, and her take on potatoes is simple and great. Everything in this book is wonderful. This is her original, and it's the best.

There are very few times when I cook that I do not reach for this book first. Marcella has provided extremely detailed, delicious and coordinated methods to put together an extraordinary meal. The way that she lets the reader know what courses should go first or next is amazing and always on target. You WILL impress your dinner guests! This, Rao's cookbook and of course Joy of Cooking are the essentials as far as I am concerned. If you think you understand Italian cooking then test yourself with this book. I guarantee that you will learn new and insightful ways to prepare food that you never imagined. The fresh pasta section alone is worth the cost!

Well written, though a few of the descriptions need browsing over more than once. Recipes are authentic and made for conversion to the American kitchen and palate. I highly recommend this book, no matter how much it costs!

My current copy of the book, purchased in 1977 is falling apart. I am buying a replacement for it. Without doubt her recipes are easy to follow and produce delicious results. I like the way she suggests accompanying foods for each recipe. I also own her second book but this is the one, the now coverless, page-loose one I prefer. Buy it, your family will thank you.

There are a number of recipes I have tried and more I would like to try. I am learning a lot about the way Italians live.

Not sure what the buzz with this woman is but so far my experience with her has been terrible (edition 1984).

1. The first item on the chapter "Antipasti" (page 29) is : Baked oysters with oil and parsley. Ingridients: rocks or peebles, oysters, bread crumbs, pepper, olive oil, lemon juice. That's great, but hello, what about parsley ???. Read the instructions too if you like. There is no mention of it.

2. I didn't tried the oysters afterall but I tried the pesto (page 133) given the fact that I like basil on a pasta. The recipe called for 2 cups of basil leaves. The sauce came so overwhelming that it is impossible for a normal sensitive nose to be even near it. My kids walked away and I ate it but it took me 2 days to get the residual aroma off my throat.

3. How about the Apple fritters page 418. The recipe calls for 3 apples scliced and put in a bowl with 2 tablespoon rum and 1/4 cup sugar. I take it that I am supposed to soak the slices in rum and sugar but it's just too little rum and too much sugar. I do not know what kind a bowl she means but any I tried it only allowed for just a few slices to be soaked and the others would stay up in the air. I finally took the largest and and flatest plate I could find in order to strech the liquid evenly among slices. Even that was not enough and I ended up taking turnes to soak them one by one. In the end following the instructions the slices could not hold the batter anyway and came out flavorless and as melting fried apples, to be eaten with a spoon.