Save Big On Open-Box & Pre-owned: Buy "The Country Cooking of Italy” from Amazon Warehouse Deals and save 47% off the $50.00 list price. Product is eligible for Amazon's 30-day returns policy and Prime or FREE Shipping. See all Open-Box & Pre-owned offers from Amazon Warehouse Deals.
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your email address or mobile phone number.
The Country Cooking of Italy Hardcover – November 9, 2011
Customers Who Bought This Item Also Bought
Special Offers and Product Promotions
-Lydia Shire, Chef/Restaurateur
"The only thing better than the anticipation of a new Colman Andrews cookbook is the arrival of the book itself. Reading Country Cooking of Italy, I am torn between getting on the next flight to Italy and going into my kitchen to start making the inspiring and delicious recipes. This extraordinary book, by a brilliant writer, will make better cooks of us all."
-Ruth Rogers, Chef/Co-Owner, The River Cafe, London
"For me, Italian cuisine has always been more about the spirit of cooking than following a strict old world code of authenticity. Colman captures this spirit beautifully in The Country Cooking of Italy."
-Andrew Carmellini, Chef/Restaurateur
"I love the book, the recipes, and the pictures! Colman Andrews has gone country with The Country Cooking of Italy - that is, gone to where cooking is simple, from the soul, micro-regional, and always seasonal. In this book, Colman has captured deliciously the soul of Italian country food."
Tutti a Tavola a Mangiare....
- Lidia Bastianich, Chef/Restauranteur
About the Author
If you’re the author, publisher, or rights holder of this book, let ACX help you produce the audiobook.Learn more.
Top Customer Reviews
This is a book to cook delicious yet simple authentic Italian meals from. Simple, not fancy. I'm a pretty good cook, and I'd rather master a delicious recipe with 5 ingredients than one with 15-20 ingredients, and hours of preparation time. It's a book to treasure with Andrews' insights on Italy and Italian cooking. I learned that recipes that many think are "traditional" are barely 100 years old. Did you know that tiramisu is less than 50 years old? That classic spaghetti all'Amatriciana is traditionally made with the luscious guanciale, and not pancetta? Scampi are actually a little lobster-like cousin with elongated claws, and not a shrimp? They taste different, too! He shares his decades of "boots on the ground" experience in Italy with you as a chef/friend, opening a window into Italy's culinary history. Bonus- You become better cook in the process. Is each recipe the "authentic one"? Given that a recipe has variations within the same family, town and region, it's definitely authentic to certain credible Italian cooks, and clearly more authentic than recipes "tarted up" by authors who have never dined on a back road "mom and pop" find in Italy.
Delicious cooking depends on fresh ingredients and proper technique. You do your part with getting the former, and Mr.Read more ›
Besides the very accessible recipes, the photography is inspirational, atmospheric, and inspiring.
I'm planning on gifting this book to quite a few people this holiday!
First off, there is nothing in "Country Cooking of Italy" that addresses so-called Italian-American cooking. This is Italian food. (Note: I was not born in Italy, so I am always in learning-mode when it comes to getting a some sort of understanding of Italian cuisine. I have been over there though, working for a brief time ... this book reminds me of that time) It comes down to the fact that a good regional cuisine invariably incorporates and exhibits the values of that region's culture. This really interests me ... and the photos, recipes, and commentary in this book all communicate a lot of information in that regard. It makes for better cooking, and for better understanding of what makes for a good meal, Italian style.
Next, I have to say that, in general, I don't think the recipes are difficult. One of the hallmarks of country cooking is simplicity. Granted, some of the ingredients are exotic (cardoons, for example, or Gó fish) and most of my friends avoid anchovies, so I end up avoiding anchovies... But that is what they eat over there sometimes, and I want to know that. This book actually covers a very wide range of food types in its recipes. The ingredients lists tend to be pretty short, and the preparation steps are usually (although occasionally not) well-described.
Finally, I've made several of these recipes and they all came out really well. For example, I've made three caponatas since I got the book ....Read more ›
I've really been looking forward to Colman Andrews new book,which became a huge disappointment to me!
There is very little of Colman Andrews himself,his in-depth gastronomical knowledge about Italy,his prosa, his bright spirit! A book with laconic recipies,almost no stories,no special effort from the writer.I have a sence of a product which was forced to be created,to be published, to sell in right time(for Christmas presents).
If I wanted a book with good recipies I should choose one of Marzella Hazan.I was expecting much more
from the legentary founder and editor-in-chief of SAVEUR.
Besides the 250 recipes, the book includes roughly 50 short essays on various topics, scattered throughout the book: mozzarella, bruschetta, Apicius... This is in recognition that many cookbooks are bought to be read these days. Actually, the essays alone could make up a fascinating book!
The author is a food scholar, so there is plenty of information about the history of dishes, the Latin names for foodstuffs, quotes from classic cookbooks both modern and from the past going all the way back to Apicius, the relations of the food to other Mediterranean cooking, explanations of unusual ingredients.
My favorite section is the Soup chapter, that offers the widest variety of Italian soups I have ever seen a cookbook. But not being a meat-eater, I had a hard time getting through the meat chapters. They are for true and dedicated carnivores.
The author includes a fascinating bibliography, which is highly unusual for a cookbook, and a treasure trove for Italophiles.
Please read my full and illustrated review at Italophile Book Reviews.
Most Recent Customer Reviews
Having studied and lived in Italy, the recipes and photos are a journey relived. A beautiful book, and many regional recipes. Whether you are of Italian heritage, you will love it,Published 7 months ago by BarbaraDiMartino
Haven't made anything in here yet but some great sounding recipe's!!!Published 9 months ago by Linda Finn
Buen Appitito! Very good book about the country cooking of Italy. Would recommend this book to any cook interested in preparing more authentic Italian home dishes.Published 22 months ago by Zon is the place!
I don't understand why this book was rated with 4 stars; this is a beautiful book, full of great history and insight; it is a book to sit and read for hours and to cook from on and... Read morePublished on November 7, 2013 by Marianne S. Hanley
This is a lovely book---beautiful photo images, and many recipes I'm anxious to try.
It's a lug of a book to carry around though!
I was a bit worried when I ordered as I was having it shipped to the Hotel we were staying at. No need to have worried as it arrived as promised and in good condition. Read morePublished on September 24, 2012 by Josie Romeo
Excellent volume. It is a delight to go through and it is a pleasure to use. I love many of the recipes.Published on May 18, 2012 by rmilitello