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Fagioli: The Bean Cuisine of Italy Hardcover – Bargain Price, September 9, 2004


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Product Details

  • Hardcover: 288 pages
  • Publisher: Rodale Books (September 9, 2004)
  • Language: English
  • ISBN-10: 1579547249
  • ASIN: B000SZVFO2
  • Product Dimensions: 9.2 x 5.9 x 1.1 inches
  • Shipping Weight: 1.1 pounds
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Best Sellers Rank: #2,743,156 in Books (See Top 100 in Books)

Editorial Reviews

Review

"It's time for everyone to fall in love with fagioli," Judith Barrett writes as she shares her own passion for this under-appreciated aspect of Italian cuisine. With these fabulous recipes, that love affair is about to begin.
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About the Author

Judith Barrett, is a food writer and the author of five cookbooks; her most recent, Saved by Soup, was nominated for both a James Beard and an IACP book award. She is also the co-author of the best-selling Risotto. Her work has appeared in several national publications. She lives in Cambridge, Massachusetts.
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More About the Author

Judith Barrett is a well-known food writer and cookbook author. She was a regular contributor to The Boston Globe food pages for twelve years. In addition, her articles have appeared in The New York Times, The New York Times Sunday Magazine, The Washington Post, Food Arts, Self, Eating Well, and many other publications.

Her books include the definitive cookbook on risotto, RISOTTO; as well as FROM AN ITALIAN GARDEN; PASTA VERDE; RISOTTO RISOTTI; SAVED BY SOUP, which was nominated for both a James Beard award and an IACP award; and now FAGIOLI: THE BEAN CUISINE OF ITALY.

She has traveled extensively in Italy, studied Italian cooking in Italy with Giuliano Bugialli, and, since she was a young child has loved and appreciated Italian cuisine. She grew up outside of New York City, attended college in New England, and now lives in Cambridge, Massachusetts with her husband. She has two daughters.

www.judithbarrett.com

Customer Reviews

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Very pleasant, very informative, and very tasty read.
B. Marold
The recipes contain a few simple, fresh ingredients, are very quick and easy to assemble and most can cook without much attention.
T. Ebie
Wonderful recipes for those who love beans and hearty stews, Italian style.
jody

Most Helpful Customer Reviews

65 of 67 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on December 14, 2004
Format: Hardcover Verified Purchase
`Fagioli' by professional cookbook writer Judith Barrett is quite clearly subtitled `The Bean Cuisine of Italy', as it is all about cooking with Italian beans.

This book immediately succeeds at the first and most important task of a special purpose cookbook in that it has made be really care about and be interested in its subject. It accomplishes this feat first by being a very attractively designed hardcover book with a very well sewn binding which nicely lays flat where you want it to. Next, it's modest artwork and typography complements its presentation so that it is simply a pleasure to read. No eye strain here. Congratulations to the Rodale Press for packaging a very nice volume. Finally, the all the introductory material is accurate to the best of my knowledge. There are no lingering myths about the risks of salting cooking beans, there is no doctrinaire approach to having to soak beans, and there is a tolerance, with warnings, about using a pressure cooker to cook beans, as the sine qua non of bean cookery is like barbecue, `low and slow'. The only hint of elitism I detected was the statement that somehow, the Italians have mastered a secret to a tasty cooking of beans which is beyond we poor New World neophytes who have been cooking beans for less than 400 years. I will concede that the knowledge of good bean cooking is probably a bit harder to find outside of Boston, but I think we have the hang of it.
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1 of 1 people found the following review helpful By T. Ebie on June 14, 2010
Format: Hardcover Verified Purchase
I have a lot of cookbooks, but this one became an instant favorite and I've made many of the recipes. A wonderful overview of Italian bean recipes with appetizers, salads, soups, pasta dishes, grain dishes and beans cooked with meats, fish and seafood. Barrett provides a background on beans and other essential ingredients including sources, basic cooking guides and the philosophy behind Italian bean cuisine. The recipes contain a few simple, fresh ingredients, are very quick and easy to assemble and most can cook without much attention. The recipes make wonderful use of fresh herbs and vegetables as well as a wide range of beans, lentils, chickpeas, etc. A great way to create exciting, delicious, inexpensive low fat meals with or without meat. Love this book!
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1 of 1 people found the following review helpful By Cosmas Bisticas on July 2, 2011
Format: Hardcover Verified Purchase
Although a bit overpriced for such a compact little book this book is a valuable resource for any cook, professional or domestic. Beans and legumes in general are extremely versitile and this little book is key to helping you to unlock your imagination, and utilise thoose, lentils, beans or chickpeas that have been hiding in a jar on your shelf for ages. Legumes have enough protein that they are often used as meat substitutes. Lentils go back to early Bible times, and are both fragrant and tasty Legumes are a very healthy food, and while they don't fight breast cancer specifically, they can boost your overall health. Having noted the importance of legumes in your daily diet, the author of this book offers numerous ways to serve them up to your family, either as a side dish or as a main course stew. Pictures are absent from this book but in this case that should not be a deterrant from purchasing as the directions are easy and straightforward!
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3 of 4 people found the following review helpful By Neenuh on March 25, 2011
Format: Hardcover Verified Purchase
I was very pleased with this book, which I think is saying a lot because I have a hard time finding cookbooks I like. Most seem to have too many ingredients, unusual ingredients, or expensive ingredients, and/or too many steps/complicated prep. I am an experienced cook, but I have a busy life and don't have time for 2 hours of prep work, nor do I have the money and shopping time to collect numerous ingredients that won't be used in any other dishes. However, I found the recipes in this book to be just what I wanted: mainly basic pantry staples I already use, simple prep work, with very satisfying results. I found some refreshing new flavors with just the things I already have in my kitchen, and I also found that I learned basic bean cooking skills that will allow me to modify recipes and experiment to create my own; this is even more valuable that just gaining a few new good recipes (which I also gained). I like preparing a large pot of beans on Saturday, continuing and using some of them as the recipe suggests and storing others to use in another recipe later in the week (includes storage recommendations for cooked beans as well). If you already enjoy beans and are looking for new recipes, or if you want to learn to cook beans, this is a good investment either way.
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1 of 1 people found the following review helpful By Lincoln on January 30, 2010
Format: Hardcover Verified Purchase
I was given this book as a gift a few years ago. I love the recipes and so do my family and friends! My son recently moved into his own apartment while in grad school and I ordered this book for him, which he uses often.
I highly recommend this book for those who like to include legumes in their diet..so healthy for you!
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By A. Zacchi on July 3, 2011
Format: Hardcover Verified Purchase
I just bought it as a gift for a friend. I love it. I tried many recipes from this book and I love them all. The Tuscan soup, the appetizer with fava bean, ... all the ones I tried, and I tried many of them.
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