Most Helpful Customer Reviews
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26 of 26 people found the following review helpful:
5.0 out of 5 stars
A Wonderful Cookbook, January 16, 2002
By A Customer
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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24 of 24 people found the following review helpful:
5.0 out of 5 stars
The best authentic Italian recipe book I have found, March 29, 2001
This book is so well set out and illustrated; it has the best recipies. I studied Italian in Florence in 1964, and we had wonderful food in the family I lived with. After I was married, in 1975, I found "Italian Regional Cooking" in a book sale in Syracuse, New York. We were on a strict budget, but we bought it, and "The Complete Works of William Shakespeare", at the same time. Both are still in use, with equal satisfaction, 26 years later. My husband has since died, but I still love this recipe book, as it afforded us so many memorable, and not expensive, feasts, and the recipies are easy to follow. Buy it!
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7 of 7 people found the following review helpful:
5.0 out of 5 stars
Ada Boni's Italian Regional Cooking is extraordinary!, December 21, 2007
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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