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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 Pt. 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.--This text refers to an out of print or unavailable edition of this title.
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. --This text refers to an out of print or unavailable edition of this title.
please up date the binding on this book for it is a hardback . thank you
Title Saveur Cooks Authentic Italian: Savoring the Recipes and... Read more
Great coffee table book with wonderful recipes with the historic background of each one.Published 8 months ago by Richard A. Wieczorek
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.Published 18 months ago by Jo
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.Published on June 18, 2013 by Maynez
I am a true italian chef with this authentic book. I have already tried 4 recipes and am truly satisfied.Published on April 29, 2013 by Swiggles McDurffy
I am so glad I bought this book. I read about it on Saveur's website first and found it cheapest on Amazon. Read morePublished on October 9, 2012 by MrsAV
Best Classic Italian Book I have found besides Bugialli! I have cooked almost every recipe in the book and they are fantastic.Published on August 8, 2012 by Amazon Customer