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Comment: Ex-Library, seems little-used. Scar from sticker inside, library stamp on title page & on outside edge. Otherwise clean & unmarked. Binding tight. Bottom corners slightly bumped with a bit of a wrinkle. Bookmark ribbons starting to fray.
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Made in Italy: Food and Stories Hardcover – October 23, 2007


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Product Details

  • Hardcover: 624 pages
  • Publisher: Ecco; 1ST edition (October 23, 2007)
  • Language: English
  • ISBN-10: 0061351490
  • ISBN-13: 978-0061351495
  • Product Dimensions: 11.1 x 8.2 x 2.2 inches
  • Shipping Weight: 5.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (18 customer reviews)
  • Amazon Best Sellers Rank: #477,739 in Books (See Top 100 in Books)

Editorial Reviews

Review

'"Made in Italy" is quite simply the perfect book...Buy this and you'll never want to look at another Italian cookbook again.' Gordon Ramsay, The Times 'This book is nothing short of a masterpiece.' Nigel Slater 'I love Giorgio's book. It's full of his love of food; this is one of my favourite books.' Kate Winslet 'Packed with delicious recipes, many from his restaurant, and the reminiscences from his life, it is the ultimate gift for anyone interested in Italian food.' Telegraph '"Made in Italy", by the flamboyant Italian chef Giorgio Locatelli, is such a fashionable combination of charming anecdotes and stories about his family that could double as recipes.' Daily Telegraph 'A compendium that should replace everything but Marcella Hazan on your Italian shelf.' Kate Colquhoun, Daily Telegraph 'Large and handsome...most of the recipes are painstaking and lucid, and the context embraces Giorgio, his family and professional life, while guiding us effortlessly through some of the riches of Italian foodstuffs.' Tom Jaine, Guardian 'This book is, like all the best Italians, good-looking and just a bit irreverent. Even so, it would be a shame to leave this one on the coffee table, rather than take it into the kitchen where it belongs.' Time Out 'Giorgio Locatelli's "Made in Italy" is a beautiful, evocative book, looking not just at traditional Italian ingredients and local recipes but also at local traditions and memories...deserves to become a classic.' Waterstone's Books Quarterly --This text refers to the Paperback edition.

About the Author

Michelin-starred Giorgio Locatelli is one of Britain's best known Italian chefs. Giorgio began his career at his family's restaurant in Italy before coming to London. He was head chef at Zafferano in London from its opening to a storm of praise and press coverage in 1994, before moving in 2002 to open Locanda Locatelli, where he remains chef-patron. --This text refers to the Paperback edition.

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Customer Reviews

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The design of the book is also nice.
Regina Budiardjo
I highly recommend this book if you are a serious cook and want to finesse your Italian cooking skills.
Reader A
I like Locatelli story telling approach to the book..
M. Stanley

Most Helpful Customer Reviews

63 of 66 people found the following review helpful By Reader A on November 2, 2007
Format: Hardcover
I bought the UK edition of Locatelli's Made In Italy but the US edition should be identical except the metric measurements are exchanged for American systems of measurements.

Overall speaking, the book is comprehensive and introduces what the author serves at his Locatelli restaurant in London, a little like the UK equivalent of the Babbo's owned by Mario Batali. Loctaelli serves dishes similar to what is served in a typical posh restaurant in early 21st century Milan - arguably Italy's economic centre, and thus if you are in to look for Italian-American fares like meatballs in red sauce or steak pizzaiola, Frank Pellegrino's "Rao's Cookbook" and "Rao's Recipes from the Neighborhood" would be the great alternatives instead.

Based in London now, Locatelli is northern Italian (born in Corgeno near Milan), so his section on risotto is fantastic and more comprehensive than any other "general Italian cookbooks" I have encountered including Antonio Carluccio, Mario Batali, Guy Grossi, or Frank Pellegrino. In addition, Locatelli also spends around 100 pages explaining Italian ingredients, from common ones like tomatoes to delicacies like white truffles. I am impressed with his detailed explanation on making good fresh egg pasta in particular.

A list of typical dishes in the book runs like this:

1. Antipasti: radicchio salad with button mushrooms and Gorgonzola dressing, beef carpaccio, parmesan grissini
2. Zuppa: broccoli soup with ricotta cheese dumplings, fish soup
3. Risotto: asparagus risotto, clam risotto, quail risotto
4. Pasta: linguine with pesto, tagliatelle with marinated sardines, pheasant ravioli, potato dumplings with artichoke and murazzano cheese
5.
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28 of 29 people found the following review helpful By D. Perez on December 5, 2007
Format: Hardcover
I'm a cook who studied and worked in Italy. Therefore, I can tell you it is very difficult to find a cookbook that conveys the emotion, passion and devotion the Italians have for their cuisine(s), even in Italy. Therefore, the arrival of Giorgio Locatelli's book on American shores is an event to be celebrated.
Chef Giorgio does a fantastic job describing ingredients and recipes and includes histories and anecdotes from his own life, making this book more than just a cookbook; it is a rare gem. It is a gift from a celebrated Italian chef who evokes the experiences of Italian food just as his countrymen (and women) see it, taste it, smell it, eat it, live it, and, more importantly, share it.
Although many recipes are restaurant-grade and can seem intimidating to the amateur cook, there are so many more dishes any experienced home cook can make at home. Plus, Chef Giorgio speaks to the reader with enough confidence so as to make the most intricate dishes "do-able" in your own home kitchen.
Made In Italy also reads like a wonderful tale and you will spend lots of time reading it on your couch in between selecting which recipes to make. You will really start to relate to the chef as well as to the ingredients he writes at length about.
By far, this book, along with Gillian Riley's Oxford Companion to Italian Food AND the classic The Silver Spoon are must-haves for any true Italian cook - amateur or professional. If you're new to cooking Italian food or cooking in general, I suggest you get all three books. Start cooking with The Silver Spoon (just like many Italian brides and young Italian professionals have), graduate up to Made In Italy, and always refer to the Oxford Companion!
Remember, Italian cuisine is a style, not a technique!
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2 of 2 people found the following review helpful By riddimtim on March 25, 2013
Format: Hardcover Verified Purchase
nice in depth discussion about different ingredients used in Italian cooking and the history behind their use and manufacture.
very interesting and informative.
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2 of 2 people found the following review helpful By Andy on July 26, 2012
Format: Hardcover Verified Purchase
There is lots of Italian food out there, but really, this book grabs the essence of it. If you want to understand why good pasta tastes good, and why gelato is amazing, then this is for you. If you're more of a dominoes kinda person, steer clear; this book is the real deal.
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2 of 2 people found the following review helpful By Jackal on August 28, 2009
Format: Hardcover
This books describes Italian Italian food, not American Italian food. So much less focus on cheese, tomatoes, and pasta - but those bases are covered too. The book is quite wordy, but the text is well written so I don't mind actually. We get a little info on different regions, a lot of info on different ingredients, and a good number of recipes. Really a pleasant book that can be read as well as cooked.
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1 of 1 people found the following review helpful By P. Shimada on August 13, 2012
Format: Hardcover Verified Purchase
This is a great book! If you want authentic recipes and the story of HOW it's done this is the book for you!!
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1 of 1 people found the following review helpful By Comdet TOP 50 REVIEWER on May 1, 2012
Format: Hardcover Verified Purchase
While I appreciate most cookbooks from a practical sense, you occasionally come across a cookbook that you can just read for pleasure even if you don't use any of the recipes. This is one of those books. Simply a joy to read, with great stories about food, cooking, Italian life, and Locatelli's life.

The photography is just spectacular. It is impossible to page through this and not get hungry!

The recipes themselves are well presented, with ample descriptions of techniques and process. All the bases are covered, from antipasto to desserts.

Up until now my favorite Italian cookbook has been (The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food mainly since it reflects the regional Italian cooking that I grew up with. While my well-worn copy of The Splendid Table will always be at hand, it will be taking a rest while I enjoy Made in Italy. I've already purchased another copy as a gift for my sister.

Highly recommend!!
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