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The Slow Food Dictionary to Italian Regional Cooking Paperback – December 20, 2010


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The Slow Food Dictionary to Italian Regional Cooking + The Oxford Companion to Italian Food (Oxford Companions)
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Product Details

  • Paperback: 576 pages
  • Publisher: Slow Food Editore (December 20, 2010)
  • Language: English
  • ISBN-10: 8884992400
  • ISBN-13: 978-8884992406
  • Product Dimensions: 5.8 x 1.2 x 8.2 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Best Sellers Rank: #842,153 in Books (See Top 100 in Books)

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2 of 2 people found the following review helpful By italtrav on June 13, 2011
Format: Paperback Verified Purchase
On the plus side, this is fairly extensive and includes many terms that you would have a hard time finding elsewhere without some effort. But there are a number of defects, not least of which is poor proofreading. In addition, this is a translation of an Italian publication, and it frequently reads as if the translators were either not native English speakers, or operating out of their depth.

I note things like the translation of Lattuchedda, which reads, "Sicilian term for cut of beef equivalent to navel." Did they mean a cut of beef from the belly area? Probably, but this is not English. The entry on ragù alla potentina speaks of pancetta browned "in oil or lardo." But lardo, as their own entry says, is cured pork fat, not lard, which is strutto. Hard to tell whether this is a typo for "lard" or a basic confusion. And then there is the large number of cases in which ciccioli are mentioned--always translated off-puttingly as "pork scratchings" instead of pork cracklings.

There is a fair amount of this kind of thing; at a list price of nearly $35 I would have hoped for a more polished product. So, it's on my reference shelf, but I use it with some caution and find myself looking for confirmation elsewhere, which isn't exactly a vote of confidence.
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Format: Paperback
This book is a great reference book even though it has some errors. If you enjoy Italian cuisine you need to have this book on your bookshelf
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