Customer Reviews

Regional Italian Cuisine

5 star:		(11)
4 star:		(1)
3 star:		(0)
2 star:		(1)
1 star:		(0)

 

 

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!

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.

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.

There is no Italian cookbook that comes close to this one. This is authentic Italian Cuisine from every region in Italy. I am Italian and have been cooking for 50 years and I have many Italian cookbooks and some supposedly Italian cookbooks. When I got this one, I gave away most of my other Italian cookbooks. This covers every main dish from each region with specific instructions on how to make it. The price is very reasonable also for the ONLY Italian cookbook you will ever need.

I have tried several of the recipes and they are excellent. I have found that the cooking directions are not always clear and some have errors, but it is an otherwise delightful book.

this cookbook is by far my favorite in my collection, from di medici to hazan and all in between. i love it.tho i love their recipies too. i am so pleased with this book. try the osso bucco,mmmmm! even the biscotti was great.now i am italian so i always add my "extra" stuff but you do not have to.when people say "i wish there were more picture's in my cookbook" well there all here! and pics of italy as well of coarse.buy it ,try it,and enjoy it.it will be your main reference cookbook!

This book is great if you enjoy learning a ton of information rather than just the bare minimum. This book breaks down the different regions of Italy. It also explains how they make grappa, different cheeses, and the traditions behind tomatoes among other things. Awesome, awesome, awesome book. I want one about France. ;)

I haven't made anything yet (just received the book yesterday) so I can't rate the recipes. However, the book is very informative with plenty of photos of the different regions, their products and the finished recipes. A very nice book and great value if purchased pre-owned.

Made this purchase after a recent trip to Tuscany. This is the best cook book that I own. These recipes really take me back to Italy.

I have to say that this book is great. I am takng Italian cooking classes and this book came in handy quite a few times for there authentic recipes and learning the regions that they come from. I would recommend this book to anyone who wants to cook Italian.