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Italian Regional Cooking Hardcover – February 2, 1994

4.8 out of 5 stars 29 customer reviews

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Healthy Pasta: The Sexy, Skinny, and Smart Way to Eat Your Favorite Food by Joseph Bastianich
An easy-to-use cookbook
Simple ways to make pasta an integral part of a healthy and well-balanced life style--even gluten-free-- the beloved first family of Italian American cooking. Learn more | See related books
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Product Details

  • Hardcover: 300 pages
  • Publisher: Crescent Books; Reissue edition (1989)
  • Language: English
  • ISBN-10: 0517693496
  • ISBN-13: 978-0517693490
  • Product Dimensions: 1.2 x 9.5 x 12 inches
  • Shipping Weight: 3.8 pounds
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (29 customer reviews)
  • Amazon Best Sellers Rank: #773,896 in Books (See Top 100 in Books)

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Customer Reviews

Top Customer Reviews

By A Customer on January 16, 2002
Format: Hardcover Verified Purchase
This is my favorite Italian Cookbook. I purchased it 15 years ago and still use it all the time. I was sorry to see it was out of print, as my copy is so worn. This is the real Italian cooking, arranged by the different regions of Italy. Don't expect typical Italian-American fare (spaghetti and meat balls with gallons of tomato sauce, pizza with tons of meat and cheese, etc.). The recipes in this book are spectacular. Some of my favorites include Osso bucco Milanese (braised veal shanks) with saffron risotto, spaghetti with red clam sauce Viareggio, Manzo brasato (a beef roast, slowly braised in red wine with vegetables, served with polenta), and the Abruzzi pasta sauce made with lamb, red sweet peppers and tomatoes (d'Agnello). The recipes are easy to follow. Though the author often asks for fresh tomatoes, we've found that good canned plum tomatoes or crushed tomatoes in puree work fine for these recipes. Although occasionally, an ingredient is not readily obtainable in the U.S., you can usually find suitable substitutes. If you love authentic Old World Italian cooking, this book is well worth having.
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Format: Hardcover
Thirty five years ago I was coming home to Phildelphia to visit my family at Xmas. I was living in London and arrived in Philadelphia without luggage. The airline said it would be along in a few days. On my way to my parent's house, the taxi passed a bookstore. I had them wait so I could run in and get a couple presents. I've long forgotten what I got my father but Adi Boni's book was my Xmas present to my mother that year. She loved it. Whenever I went to visit she cooked something from it and everything was incredible. After my mother passed away, I got the book and cooked from it for years. We go to Italy every year and I am more and more pleased with the recipes in this amazing book. Things I thought were merely delicious, I now know to be absolutely authentic.

I think in Amarcord, Marcella Hazan talks about learning how to cook from Ada Boni's book. Over the years, I've taken classes with Guilano Bugiali and cooked from Mario and Marcella and so many others. However, if I had only one Italian cookbook I could keep forever, this would be the one.
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Format: Hardcover
Italian Regional CookingWhen I was in college in the sixties, I heard of Ada Boni as the best Italian cookbook writer. Only recently have I begun cooking in any serious way. I found a copy of Italian Regional Cooking at Powell's in Portland, Oregon several months ago. I have fallen in love with Ada Boni, though I fear she is long gone (I searched for an notice of her passing on the internet, but nothing turned up). My wife understands, after a fashion, in part because she loves the results. The recipes are so extraordinarily good - try the Ragu Bolognese, the Napolitano Sauce (with about half the oil though), the osso buco, etc. and see for yourself. Enjoy!
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Format: Hardcover Verified Purchase
I was so happy to find this cookbook. I first purchased it in the 1970's and used it for years. Great recipes and beautiful photography. I also love how it is divided into regions. Unfortunately the years took their toll and it was falling apart. I ordered this one fearful that it would not be exactly the same and it wasn't...exactly. In my original book, the recipes pages were a light to medium grey and these were more light beige. After careful examination, no other differences. No problem! The book was in very good shape and the delivery was timely. I recommend both the book and the seller.
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Format: Hardcover
I still remember buying this book at the Barnes and Nobel bookstore that used to be on 5th avenue and 18th Street in Manhattan. I had a crush on a young man who had just returned from Italy and he spoke about Pasta Matriciana, which I, an Italian-American with Sicilian and Neapolitan parents, had never heard of nor made before. With the help of this book I was able to make this, and so many other Italian regional dishes. The boy is long gone, but the book remains one of my favorites among literally hundreds of cookbooks that I have collected over the years. I did not realize until years later, that the T alisman Cookbook, which was the only Italian cookbook my mother owned, was also by Ada Boni. I think that when all is said and done, Italian Regional Cooking will remain a source for la vera cucina Italiana after many of the currently hip books have long since faded into oblivion.
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Format: Hardcover Verified Purchase
When this book first came out I was working a summer job at the Doubleday book plant on Long Island, and they had an employee bookstore with discounted, somewhat imperfect books, and that is where I purchased this wonderful book (its cover was upside down, hence the discount). Though still young and unmarried, I came from a half-Italian (Neapolitan) family with a talented cook in my Grandma Carrie, and when I showed her this book she was just delighted. We made many dishes together from the book (she cooking, me helping with prep), and she recognized many of the recipes from her native Naples-Campagna area. One of her specialties was a fabulous, somewhat cake-like and deliciously crusty egg bread that this book has the recipe for, and now that I have re-found this wonderful book, I will hopefully be able to try my hand at making it myself. This is a large book with ALL the regions of Italy given equal time (including islands such as Sardinia and of course Sicily, where all the fabulous pastries come from), and the photography is amazing, with the plate of food and wine in close-up in front of breathtaking scenes of the Adriatic sea, the mountains, valleys, stonework etc in glorious full color, and then between each section are the recipes on thick grey paper, titled in Italian with their name translated into English right below it. With all the modern day Italian cookbooks out there, you will not find another that comes close to the authenticity of these recipes (the author did painstaking research traveling through Italy to obtain them, they are not HER recipes but the Italian peoples') nor the beauty of their illustration.
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