Regional Italian Cuisine [Hardcover]

Reinhardt Hess (Author), Sabine Salzer (Author)

Book Description

Publication Date: October 1, 1999

Many delicious dishes have originated in cities such as Genoa, Milan, Bologna, Florence, Rome, Naples - as well as from Italy's diverse rural regions. This handsome, oversized book not only tells food lovers how to prepare 230 mouth-watering recipes, but also shows Italy's breathtaking cityscapes, coastal regions, and the countryside where world-famous Italian food products are grown, cultivated, and prepared. It's a cookbook and travelogue all rolled into one beautifully photographed package. Whether it's pasta, pane or pesce, you'll find the recipe here.

Editorial Reviews

From Library Journal

Does anyone need yet another coffee-table book on Italian cooking? This reasonably priced volume is filled with color photographs of scenery, people, and food. However, it's a translation of a 1991 German book, and the recipe instructions are often confusing or awkward; furthermore, most of the recipes are available in myriad other Italian cookbooks. Michele Scicolone's recent Savoring Italy (LJ 10/15/99) has both stunning color photographs and excellent recipes, and it's the one to choose.
Copyright 1999 Reed Business Information, Inc.

Review

"Here's an innovative cookbook that manages to combine travel and cuisine in a very appealing way. Full-color photographs of the Italian countryside and of the regional dishes presented will have you racing to the kitchen...

This sumptuous book is also practical and well organized: Each of the eight regions has its own chapter, beginning with a two-page photo spread of the land/seascape; descriptions and photos of the local food crops; notes on people, events, and sightseeing; and a page on the area wines. A list of recipes by course precedes the actual recipes and preparation techniques, allowing you to create an entire menu. At the end of each chapter are several pages highlighting the making of regional culinary products, such as sausage, olive oil, grappa, or pasta. The photographic reproductions are both vivid and informative. The book has two indexes: one from A to Z that includes a glossary, and a recipe index listed according to menu course. Regional Italian Cuisine had my mouth watering and my eyes popping at every turn of the page." -- Bloomsbury Review, November/December 1999

"More than 200 authentic recipes and cooking techniques from every region of Italy. Bella!"(Mac Churchill, Sky (Delta Airline's in-flight magazine),) -- (Mac Churchill, Sky, Delta Airline's in-flight magazine)

See all Editorial Reviews

Product Details

• Hardcover: 320 pages
• Publisher: Barron's Educational Series (October 1, 1999)
• Language: English
• ISBN-10: 0764151592
• ISBN-13: 978-0764151590
• Product Dimensions: 11.3 x 9 x 1 inches
• Shipping Weight: 3.6 pounds (View shipping rates and policies)
• Average Customer Review: 4.7 out of 5 stars  See all reviews (13 customer reviews)
• Amazon Best Sellers Rank: #911,079 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

12 of 13 people found the following review helpful:

2.0 out of 5 stars Authentic, but flawed..., June 2, 2002

By 

"susanna417" (USA) - See all my reviews

This review is from: Regional Italian Cuisine (Hardcover)

The recipes in this book were authentic but all of the ones I tried seemed somehow flawed, even though I followed them to a "t" on the first try and then tried to fix the problems on successive attempts. For example, the arancini di riso was very authentic in taste - I've tasted the same thing in Sicily many times, however when I tried this recipe, the arancini kept falling apart and wouldn't stay in the ball shape... I chopped it all up and served it that way (everyone loved it & no one knew the difference, but it was still disappointing). Another example is the Cassata. This was authentic looking (not frozen, thank goodness!) however when I first made it the filling called for a sugar syrup (!!) instead of dry ingredients (sugar without water) to sweeten the ricotta & when I added it, the filling was too loose & watery to stay in the cake. (And yes, I used imported dry ricotta, not the watery American kind). My cassata became a puddingy trifle which again everyone loved but still was disappointing to me, even if no one knew what the dish was supposed to be like! I then altered the recipe to use drier ingredients for the filling and it came out... well ok... but not great either - I have a better cassata siciliana recipe from my grandmother, so I'm sticking to that...
Finally the last complaint I have about this book, which may sound insignificant until you try a recipe, is that the order of the ingredients listed is not the same as the order in which you use them. This caused me to read directions such as "add sugar and flour" and then have to go back to the list of ingredients to find out how much of each to add and when I did I would find sugar in the middle of the list & flour near the bottom - the order was completely random and it was frustrating to have to search for *every single item* because they were not listed in the order that they were supposed to be used! I know, I know, this sounds small and petty, but it really was incredibly annoying & time-consuming. I sold this book to someone else (with a warning) because it was just too irritating to cook from because of this seemingly tiny organizational problem. Would not recommend this book at all (even if the pictures were gorgeous) but if it comes out in a 2nd edition that fixes the problems I'll try it again...Hope this helps other cooks out there! Ciao!

5 of 5 people found the following review helpful:

5.0 out of 5 stars Pin stars on your fridge with this one, January 8, 2000

By 

Yasei "Feral Monk" (Carmel Valley, CA) - See all my reviews

This review is from: Regional Italian Cuisine (Hardcover)

I first used this book in its original German edition. Every recipe I cooked was superb. I rushed to buy the English edition. There are slight variations (the editors short changed American food markets a little I think)and I am disappointed that the very handy "metric" measure was changed to English measures. The editors could have at least included both, in the manner of Lorenza di Medici's books. Still, with this book, its very orderly instructions and gorgeously elegant illustrations, you can begin your mastery of fine Italian cuisine from your very own stovetop.

Buy this one.

3 of 3 people found the following review helpful:

5.0 out of 5 stars Nearly as good as traveling through the country!, June 5, 2001

By A Customer

This review is from: Regional Italian Cuisine (Hardcover)

I adore this coobook because it appeals to so many levels of cook. Just when you think you have a handle on Italian cuisine, this book reveals little known facts about each region that will surprise even the most experienced cook. Consequently, it provide the "best of the region" recipes that are not as intimidating as you might think (if the recipe won't get you to try them, the photgraphs will!). It really opens up culinary doors by exposing the novice cook to Italian cuisine beyond pizza and spaghetti by giving the reader a hand-held walk through every region.

I consider myself a knowledgeable cook, but by no means a chef, and nearly every recipe screams "Make me!!!". I particularly enjoy the comprehensive approach to revealing the culture behind the cuisine of each reason.