Customer Reviews

Cucina Fresca: Italian Food, Simply Prepared

5 star:		(5)
4 star:		(3)
3 star:		(0)
2 star:		(1)
1 star:		(0)

 

 

Make the Yellow Bell Peppers in Vinegar, Sugar and Oregano. I have made this dish many times to take to parties, and there hasn't been a single occasion on which I haven't been asked for the recipe. People GORGE themselves on this stuff. They love it. Another consistent winner is the White Bean, Red Onion, Tomato and Oregano Salad; it makes a terrific side dish with a broiled flank steak - the entire dinner can be ready in 15 minutes. The Torta Rustica takes some effort, but it really is a showstopper. More importantly, the authors' concept of simple foods prepared with top-quality ingredients makes a wonderful philosophy. Their emphasis on olive oil yields a cookbook full of delicious recipes low in cholesterol, and tons of fresh vegetables. Healthy, sophisticated and delectable. These are ideal recipes to take with you to a picnic or party, since they can be served cold or at room temperature.

This is the first cookbook review I've submitted. After preparing yet another scrumptious dish from this amazing collection of recipes, I was moved to share my delight with other potential readers. Everyone who has tasted the recipes I've made has praised them highly. Their simplicity belies their good taste. The two desserts I've made were huge hits - poaced peaches with amareti cookies and prunes in port over ice cream - yum! The grilled green or golden zucchini is amazing!

I'm lucky to have the ability to read a recipe and imagine it accurately in my mind. I am confident that every recipe I've savored with my eyes will live up to its promise on my taste buds. I've not been disappointed yet!

Do you work? Do you like to serve good meals? Do you wonder how on earth you can combine those two facts? Here's the answer -- CUCINA FRESCA ("fresh cooking") presents a couple of hundred terrific and relatively simple, light, Italian-style recipes that you can cook ahead of time and then just take out of the refrigerator when you get home from the office and serve at room temperature to raves from family and friends. I have made "Rosemary Chicken" so many times it's incredible, but people always ask for more. A great dish to take to a sick friend, too. BOOO to the publisher for letting this wonderful cookbook go out of stock. Time to reprint!

Contains recipes for casual entertaining which can be made ahead of time and served at room temperature. Good ideas for combining ingredients and for menus.

This book proves that you don't need a lot of bottles and jars of pre-prepared foods to get a good meal on the table. I have cooked from this cookbook all summer and have already incorporated a lot of the recipes in my kid's lunch-boxes for school. It's not to say you don't have to plan, but I can make a meal when I have the time, stow it in the frig, and serve it when I'm ready. I thought when I got this book I would quickly bore of cold and room temperature food, but everything is flavorful and fresh.

I made 5 dishes from this book last night. The 2 dishes that got rave reviews were the 2 that were NOT from this book.

Two general complaints: some ingredient amounts are wildly off, and many cooking times/temperatures are also wildly off.

The grilled mushroom recipe calls for "2 bunches" of thyme. I HATE recipes that use ambiguous measurements like this. I used about 2/3 of one "bunch" of thyme, and it was still way way too much. And I adore thyme and usually use more than recipes call for.

The sage potatoes recipe says to slice the potatoes into 1" thick chunks, then expects them to be steamed soft in 10-15 minutes on low heat (covered). Yeah. Right.

But the worst of all was the arista (pork roast) recipe. Cook it to an internal temp of *170F*!? Are you kidding me? Barbara Kafka says 140. Mario Batali says 145-150. So does Bruce Aidell. I cooked the roast to 150F and there was not even a hint of a trace of pink left after it had rested, and it was dry as hell. If I had followed the recipe it would have been a hockey puck.

As the title suggests, I am not impressed with this cookbook. I only gave it 2 stars instead of 1 because the basic ideas are good for some inspiration/starting points. Do NOT follow any recipe in this book slavishly, or you will pay the price.

Good book, some interesting and rather easy recipes, but no pictures. This makes it less usable and not very inspiring.

As with the other books by Viana La Place, I like all of the recipes and find them all simple and quite good, but again, only thing lacking are photos, otherwise, this cookbook would probably get 5 stars.

I received Cucina Fresca as a wedding present in 1987 and have been cooking great and relatively easy lunches and dinners from this book for 12 Summers. I was recently sailing in the Mediteranean and wanted to give the Australian cook on the 80 ft Maxi a copy of this cook book in gratitude for the lovely food she prepared on board. I am very dissapointed that it is no long in print.