This classic Italian cookbook features six hundred recipes for authentic regional dishes--appetizers to desserts--from the Italian countryside, seacoast, and cities, as well as 144 full-color illustrations.
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Most Helpful Customer Reviews
34 of 34 people found the following review helpful
By A Customer
Format:Hardcover|Amazon 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.
7 of 7 people found the following review helpful
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!
6 of 6 people found the following review helpful
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.
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.
Most Recent Customer Reviews
4.0 out of 5 stars
Worth seeking out for the serious Italian chef
If you wish to truly understand authentic Italian regional food, then this cookbook is a must have. No, it's not full of fancy-plated photography that looks more like it belongs in... Read more
Published 2 months ago by Nicole N. Pellegrini
5.0 out of 5 stars
So glad I found this.
Amazing masterpiece work. Broken down my Italian regions. Each region has a summary of it's main characteristics, and then the very authentic recipes from each region. Read more
Published 4 months ago by WGB
5.0 out of 5 stars
Most beautifully photographed Italian cookbook ever
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,... Read more
Published 10 months ago by Jancal
5.0 out of 5 stars
One of the great cookbooks of all time!!!!
I am a cookbook collector and have way too many cookbooks in my collection that I rarely or seldom use. This is not one of them. Read more
Published 17 months ago by flowerchild59
5.0 out of 5 stars
A classic and well worth owning.
This is the first Italian cookbook I ever bought--many years ago. It's pages are stained with olive oil, tomato sauce, and God knows what else. Read more
Published 21 months ago by Federico (Fred) Moramarco
4.0 out of 5 stars
The only Italian cooking book you need!
Ada Boni's "Italian Regional Cooking" has been in three generations of kitchens in my family (don't be fooled by the English surname--we're Napolitan on Mom's side). Read more
Published on November 15, 2010 by Kevin Pound
5.0 out of 5 stars
My First Cookbook Purchase
I still remember buying this book at the Barnes and Nobel bookstore that used to be on 5th avenue and 18th Street in Manhattan. Read more
Published on June 14, 2010 by Gentle Reader
5.0 out of 5 stars
il migliore ricettario italiano
I bought this cookbook over 22 years ago, before the cooking industry became embellished with designer cooking and designer photos, and it still my favorite above all 15 other... Read more
Published on January 27, 2009 by LKWebs
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