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Saveur Cooks Authentic Italian: Savoring the Recipes and Traditions of the World's Favorite Cuisine Paperback – August 1, 2001


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Saveur Cooks Authentic Italian: Savoring the Recipes and Traditions of the World's Favorite Cuisine + Saveur: The New Classics Cookbook: More than 1,000 of the world's best recipes for today's kitchen
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Product Details

  • Series: Saveur Cooks
  • Paperback: 320 pages
  • Publisher: Chronicle Books (August 1, 2001)
  • Language: English
  • ISBN-10: 0811832678
  • ISBN-13: 978-0811832670
  • Product Dimensions: 10.3 x 10.1 x 1.1 inches
  • Shipping Weight: 4 pounds
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (17 customer reviews)
  • Amazon Best Sellers Rank: #711,483 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

In this beautifully designed and printed volume, the editors of Saveur magazine bring to the American kitchen the flavors and liveliness of Italy's food and wine, as well as its people. Colman Andrews, editor-in-chief of Saveur, has compiled contributions from such noted authorities as Marcella Hazan, Lidia Bastianich and Vincent Schiavelli, as well as many regional cooks, who provide not only recipes but also insights into the Italian way of life. From antipasti and salads to pasta and risotto, and from poultry and meats to desserts, the recipes make use of seasonal, local and often simple ingredients. Many are robust examples of home cooking, from the straightforward Tonno e Fagioli (Tuna and White Bean Salad) to the intensely flavored Crostini with Porcini Pƒt‚. The Pollo alla Cacciatora (Hunter's Wife's Chicken) is another example of these full-bodied tastes; text accompanying the recipe explains that the dish should be called the feminine cacciatora, rather than the masculine cacciatore, because the hunter's wife would have cooked it "on the eve of the hunt as fuel for the chase." Sidebars throughout provide explanations and enlightenment about the ingredients, as well as about Italian customs and people. With explorations of salt cod and oregano, pasta sizes and Missouri's Little Italy, this book is a fascinating read, as well as a fine culinary resource.

Copyright 2001 Cahners Business Information, Inc.

From Library Journal

This gorgeous book is the latest in a series that also includes titles on American and French cooking. Because Italian food is undeniably America's favorite cuisine (whether or not it's the "world's favorite"), this one is likely to be even more popular than the earlier titles. Much of the material is drawn from Saveur, but it has been reorganized and mostly rewritten to make a cohesive cookbook rather than just a collection of previously published articles and recipes. Contributors include such authorities as Marcella Hazan and Lidia Bastianich (see above), as well as Italian chefs, home cooks, purveyors, and others. The more than 120 recipes are illustrated by stunning color photographs, many of them by Christopher Hirsheimer, the talented former executive editor of the magazine, as well as by black-and-white period photos. There are also dozens of informative sidebars on topics ranging from "Regional Herbs" to "Harry [Cipriani] the American." Highly recommended.
- the American." Highly recommended.
Copyright 2001 Reed Business Information, Inc.

Customer Reviews

This book sits on my counter, ready to be opened and used.
TexDim
For anyone with a passion for good food however, particularly tradional Italian cuisine, this book will definitely be on your shelf of favorites.
Deb Mele
It has very good recipes and excellent picture of the process and the final product.
Maynez

Most Helpful Customer Reviews

28 of 29 people found the following review helpful By Deb Mele on March 19, 2002
Format: Paperback
This is a wonderful reference book for anyone interested in traditional Italian cuisine. Saveur magazine captures the best of Italian food, by taking you into real Italian kitchens, both personal and professional to sample over 120 recipes made in the true Italian manner.
As well as stunning photographs of every dish, there are little sidebars of information on Italian history, regional differences, particulars about a recipes ingredients, and much more on almost every page. Even if you were someone who didn't like to cook, I think you'd find this book an interesting read. For anyone with a passion for good food however, particularly tradional Italian cuisine, this book will definitely be on your shelf of favorites.
I have tried many recipes from this book, and every one has gotten rave reviews from family and friends alike. I even made homemade trofie (Trofie al Pesto)for the first time after being inspired to attempt it when I came across the instructions in this book, and it was every bit as good as the dish I had sampled in Liguria many years ago.
Definitely a book I would encourage anyone with a love of Italian food to buy!
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3 of 3 people found the following review helpful By TexDim on December 1, 2007
Format: Hardcover Verified Purchase
I have lots of cookbooks, but this leaves them all on the shelves. This book sits on my counter, ready to be opened and used. I love the recipes, they are simple, capture the true essence of Italian cooking in all its diversity. If I were to have one single cookbook for Italian this would be the one.
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2 of 2 people found the following review helpful By Olga Loinfeisk on October 24, 2007
Format: Paperback
All of the Saveur cookbooks are beyond just good cookbooks. I have all of them and I would hate to part with any of them. They all have a vast collection of basic and/or not so basic recipes that you'd imagine any type of person cooking, from a peasant to a pro at an expensive restaurant. Each recipe has a picture, which I personally really like, and side notes explaining something more about the recipe.
Excellent cookbooks, whether you're considering the Italian, French or American one, all are highly recommended.
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4 of 5 people found the following review helpful By Charles Love on July 18, 2006
Format: Paperback
Saveur has run recipes from Italian cities and Italian chefs in their magazine over the years. This cookbook is a compilation of those articles. This is in no way a "knock" on this book. It actually contains the interesting parts of the stories told relating to many of the dishes. Many of the recipes are very traditional and not very "Italian American". I feel that this is a good thing because it will take the cook closer to Italy and the food served there.
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2 of 2 people found the following review helpful By D. Smith on April 7, 2007
Format: Paperback
If you are looking for modern Italian food, exclusively southern Italian food, or Italian-American food, this book is not for you. If you want authentic, simple dishes, this is an excellent resource. The recipes are very reliable. One of my favorite Italian cookbooks. Highly recommended.
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4 of 5 people found the following review helpful By B. Greer on March 12, 2006
Format: Paperback
What a beautiful cookbook - the recipes are not difficult to prepare and the colorful pages make you want to fly immediately to Italy. The Osso Bucco is one of the best I have ever had or made. I am trying the Risotto Alla Milanese tonight and have heard it was great. This is a great book for cooks who seek a flair with their meals.
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By Jo on February 19, 2014
Format: Paperback Verified Purchase
Very disappointing that I ordered this book. It is not what I hoped for. It would have a better and more productive place on a coffee table than a kitchen counter.
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By Maynez on June 18, 2013
Format: Paperback Verified Purchase
This cooking book is good. It has very good recipes and excellent picture of the process and the final product. This is my kind of cooking books.
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