It's both a beautifully illustrated, recipe-filled cookbook and an armchair guide to Italy's several distinct culinary regions, from the Alpine Piedmont area in the north to the southern island of Sicily. A separate chapter for each of eight regions opens with a magnificent landscape photo on a two-page spread, followed by several photo-filled pages describing the region's people, their way of life, and locally-produced foods and wines. The rest of each chapter is devoted to the region's recipes--two dozen or more recipes per region--which are divided according to the Italian custom: Antipasti, Primi Piatti (first course), Secondi Piatti (second course), Contorni (vegetables, including salads), and Dolci (desserts). Complemented with photos for each prepared dish, recipes include a delightful pasta alle melanzane (pasta with eggplant) from the Abruzzi; agnello ai carciofi (lamb cooked with artichokes) from Tuscany; risotto alla pilota (a risotto with sausage) from Lombardy; and bab� all' amaretto, a delectable example of dolci from Sicily, to cite just a few of this book's 220 dishes. The authors present wonderful ways to prepare and serve meats, fish, pasta, sauces, fruits, vegetables, soups, salads, and desserts, along with suggestions for regional wines that go perfectly with each delightful Italian meal.
Book Description
Editorial Reviews
From Publishers Weekly
This beautifully illustrated compendium offers readers a culinary tour of Italy from the Alpine region down to Sicily. Each region-specific chapter offers an overview of local culinary delicacies, along with wines and a few highlighted ingredients, such as capers or bottarga. The authors point out the infinite specificities within each locale, such as the Vialone rice of Po, the unsalted bread of Tuscany or the emphasis on legumes in Apulia. The 220 recipes range from rustic, hearty fare like a simple chickpea and shrimp soup to artful, hand-folded tortelloni with potato and speck filling or a delicate peach gelatin with Moscato sauce. Recipes assume some level of familiarity, such as what it is to render fat, but they are straightforward and reliable, sometimes including illustrations for each step. (May)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Review
"This beautifully illustrated compendium offers readers a culinary tour of Italy from the Alpine region down to Sicily. Recipes assume some level of familiarity, such as what it is to render fat, but they are straightforward and reliable, sometimes including illustrations for each step."
--Publisher's Weekly, April 21, 2008
"Definitive in a way that few books attempt, the recipes in this beautiful tome reflect the delicious diversity all dancing under the umbrella of Italian food . . . . this beautiful book captures [Italy's] entire boot in its mellifluous magnificence."
Mario Batali
Internationally renowned chef and restaurateur
--Publisher's Weekly, April 21, 2008
"Definitive in a way that few books attempt, the recipes in this beautiful tome reflect the delicious diversity all dancing under the umbrella of Italian food . . . . this beautiful book captures [Italy's] entire boot in its mellifluous magnificence."
Mario Batali
Internationally renowned chef and restaurateur
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4 of 4 people found the following review helpful:
5.0 out of 5 stars
Great Regional Italian Cookbook,
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This review is from: The New Regional Italian Cuisine Cookbook: Delectable dishes from Italy's Alpine Piedmont region to the island of Sicily (Hardcover)
This is an excellent book, I got it a few months ago and have been slowly trying the recipes, some are harder to find ingredients than others. At this very moment I'm making the Palermo Rib eye steak recipe from it. Twice I've made the Zucchini Casserole. Because of this book I've started cooking with anchovies as an ingredient in dishes something I never would have considered before.
Every dish has a picture which helps me a lot to decide if I want to make it.
4 of 6 people found the following review helpful:
5.0 out of 5 stars
Awesome!!!!,
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Amazon Verified Purchase(What's this?)
This review is from: The New Regional Italian Cuisine Cookbook: Delectable dishes from Italy's Alpine Piedmont region to the island of Sicily (Hardcover)
What an awesome book! I gave it to my Italian-food-fan mother in law for her birthday and for the entire week I was there we cooked out of it! Delicious, creative, new! Wonderful addition to the "old" cook book!!!
4 of 9 people found the following review helpful:
1.0 out of 5 stars
coffee table... leveler material.,
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This review is from: The New Regional Italian Cuisine Cookbook: Delectable dishes from Italy's Alpine Piedmont region to the island of Sicily (Hardcover)
This book is udder garbage. Don't let the pictures fool you! The recipes are just simply untested. None of the pasta doughs work. And procedures are missing.
Terrine of chicken livers and white asparagus. the recipe calls for the livers and asparagus to be cooked far longer than what is required, the livers would be rubber, and the asparagus would be mush. Nougat Honey Semifreddo "cook the honey until dark in color" is it too much to ask to get an exact temperature here? honey is already dark in color, any darker and its burnt! Wine Cream Gratin Zabaione did not thicken and had to alter it. Mussels in Fennel Gravy Terribly under seasoned! Chocolate Mousse Probably the worst recipe in the book. Baking chocolate is very different from a 70% cocao chocolate. Because the recipe calls for baking chocolate, it is EXTREMELY bitter, i want some sweet for dessert not this crap. Oh and not to mention the 2 tsp of black pepper in the mousse, that just pushed it over the edge of nasty. Rabbit with Saffron we all chuckled at this one. "1 rabbit cut into 12 pieces." Cut the freakin rabbit into its primal parts and cook it! Baked potatoes and Dandelion greens. Are they guessing on cooking times???? I have never met a casserole that has to cook for 1 hour 15 minutes. It was dry as a bone after that long. Cook this thing 45 minutes tops. Fried ricotta with stewed figs Unlike the picture, serve these two mixed together, because the ricotta have NO flavor. All of these recipes plus the pasta recipes that are just plain incorrect. These doughs tear long before they can be rolled thin enough, the minute amount of eggs in these recipes can no way activate enough gluten to give enough extensibility to the dough. And with the intentional or unintentional exclusion of steps in most of the recipes i give this book 1 star. Don't forget to wash and scrub those lemons ladies and gentlemen!.
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