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Leone's Italian Cookbook Hardcover – December 1, 1997

25 customer reviews

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Editorial Reviews

Author is Leona and Leone Green.

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Product Details

  • Hardcover
  • Publisher: Buccaneer Books (December 1, 1997)
  • Language: English
  • ISBN-10: 1568495099
  • ISBN-13: 978-1568495095
  • Product Dimensions: 8.8 x 5.9 x 0.9 inches
  • Shipping Weight: 13.4 ounces (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (25 customer reviews)
  • Amazon Best Sellers Rank: #1,205,493 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

10 of 10 people found the following review helpful By A Customer on August 31, 1999
Format: Hardcover Verified Purchase
This cookbook is so good I lost my original copy in a divorce! It contains excellent recipes for everything you need to entertain Italian style. I highly recommend the cheesecake for those of you with a kind-of sweet tooth. It mixes the classic cream cheese with ricotta for a whole new smooth flavor of cheesecake. It helps to have some natural cooking skill, but many recipes are quite simple. Get the book, a bottle of Chianti, and create food your guests will swear came straight from Mama Leone's kitchen.
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9 of 9 people found the following review helpful By Michael C. on December 27, 2000
Format: Hardcover Verified Purchase
Mamma Leone's was a classic Italian restaurant a couple blocks from Times Square. Unfortunately, Mamma's is gone, but her son has captured the delights from the restaurant's menu. You will have to imagine the plastic grapes hanging from ceiling, but the wonderful dishes can all be found in the book. The recipes are easy to follow and the book is nicely organized. Leone's can make the novice cook look like a five star chef.
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4 of 4 people found the following review helpful By J. Umbenhaur on March 20, 2006
Format: Hardcover
My mother has the 1967 edition of this cookbook and gave it to me when she could no longer cook. I never really looked at it until last year and from that point on, I use it almost every day. Not only are the recipes easy to prepare, but it offers up dishes I had never heard of before: Stracciatella, Bugie, and Salsa di Olio di Olive, Aglio e Acciughe per Spaghettini (our favorite). I am not of Italian descent so apart from spaghetti and meatballs and lasagne, I have "converted" through this wonderful cuisine. Another plus-side dishes and what wines to serve are often included in a lot of the recipes, making it easy to impress your friends and family at the dinner table. If you love Italian food, then buy this cookbook. You will not be sorry.
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4 of 4 people found the following review helpful By David B. Gottlieb on December 20, 2006
Format: Hardcover Verified Purchase
This is a book that my kitchen cannot do without. Two copies have fallen apart in use since 1967 and one I presented to my daughter (she uses it all the time).

While many of the recipes are complicated they are based on the wonderful cuisine served at Mama Leone's Restaurant and are meticulously tested for home use. They are clearly written so they are worth making even if they seem difficult. The results always justify the work.

Today I am ordering my fourth copy. Viva Leone!
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6 of 7 people found the following review helpful By N Rourk on December 20, 2007
Format: Hardcover
I purchased this book shortly after it originally came out in 1970. At the time, I was married to an Italian gentleman who was raised by family from the "old country." He never hesitated to say that with that book (I am NOT Italian), I could cook for any Italians and bring smiles to their faces! To this day, it is my favorite Italian cookbook, and I'm going to purchase it for my daughter-in-law! From 1-5 stars, this book gets a 10!
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2 of 2 people found the following review helpful By A. Whitherspoon on December 17, 2010
Format: Hardcover
This cookbook is not, I repeat NOT hard to use. I bought this cookbook many years ago when I was a novice cook and it served me well. Gene Leone learned to cook at his mother's side when he was young,(~12 yrs.). If you have kids let them watch you, that's I how I learned too. You'll discover the correct history of the Leone family in this book written by Gene himself. I think this is huge bonus. Back to the recipes, Gene mentions that if you don't want to use say, use fresh tomatos, use canned plum tomatos, or any canned tomatos will do. I have the 1967 version of this book, which I cherish, and "salt pork" for example is not a staple that's readily today, but you can substitute a little bacon. Just be flexible, you don't always have to follow recipes like these exactly (unless you're baking). But remember fresh ingredients are best, IF you can find them, like garlic, parsley, onions, decent olive oil, etc. and if you can't find ricotta (I can't believe I'm saying this),you can use cottage cheese! Start with something very easy and be in the mood to cook, and give yourself time. Make it for yourself first! Never try something new for friends or a dinner party. Never, never!
Relax, substitute, look online for substitutes, it's ok. Enjoy! Mangia! (that's eat & enjoy in Italian!)
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6 of 8 people found the following review helpful By A Customer on November 18, 1998
Format: Hardcover
This cookbook produces the most delicious food I've ever tasted. However, inexperienced cooks or those who like to cook quick meals will probably not enjoy this book. All of the recipes require fresh ingredients (nothing canned, frozen or dried) and some of the ingredients needed are not even available in my town. Also, the recipes can take hours or even days to prepare. For anyone who wants to go through the trouble, though, the food is definitely worth it.
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1 of 1 people found the following review helpful By A. J. Boyle on February 1, 2015
Format: Hardcover
Leone's Italian Cookbook was my first cookbook, and from it I learned much of what I know about cooking classical Italian dishes. What makes this book even more special are the memories of the early days of the restaurant and the famous customers who frequented it. Who else can say that their first guest was Enrico Caruso? More importantly, Leone's was a link between the Italian cuisine of the first half of the twentieth century and the Italian cuisine of today. Standout recipes include Leone's lasagna, their ravioli, the Pollo al Padrone, the various Leone antipasti, and such rarities as baked artichokes, Finocchio (fennel) au gratin, and capitone arrosto (roasted eels). I heartily recommend this book to anyone who is desirous of learning how to cook Italian food and especially to those who enjoy a little history with their recipes. I had my first meal at Mama Leone's in 1970; using the recipes in this book, I can return there whenever I want, even though it's been closed for a long, long time.
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