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The New Regional Italian Cuisine Cookbook: Delectable dishes from Italy's Alpine Piedmont region to the island of Sicily Hardcover – March 1, 2008


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Product Details

  • Hardcover: 320 pages
  • Publisher: Barron's Educational Series (March 1, 2008)
  • Language: English
  • ISBN-10: 0764160680
  • ISBN-13: 978-0764160684
  • Product Dimensions: 1 x 9 x 11.1 inches
  • Shipping Weight: 3.7 pounds
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Best Sellers Rank: #1,515,943 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

This beautifully illustrated compendium offers readers a culinary tour of Italy from the Alpine region down to Sicily. Each region-specific chapter offers an overview of local culinary delicacies, along with wines and a few highlighted ingredients, such as capers or bottarga. The authors point out the infinite specificities within each locale, such as the Vialone rice of Po, the unsalted bread of Tuscany or the emphasis on legumes in Apulia. The 220 recipes range from rustic, hearty fare like a simple chickpea and shrimp soup to artful, hand-folded tortelloni with potato and speck filling or a delicate peach gelatin with Moscato sauce. Recipes assume some level of familiarity, such as what it is to render fat, but they are straightforward and reliable, sometimes including illustrations for each step. (May)
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Review

"This beautifully illustrated compendium offers readers a culinary tour of Italy from the Alpine region down to Sicily. Recipes assume some level of familiarity, such as what it is to render fat, but they are straightforward and reliable, sometimes including illustrations for each step."


--Publisher's Weekly, April 21, 2008



"Definitive in a way that few books attempt, the recipes in this beautiful tome reflect the delicious diversity all dancing under the umbrella of Italian food . . . . this beautiful book captures [Italy's] entire boot in its mellifluous magnificence."
Mario Batali


Internationally renowned chef and restaurateur

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Customer Reviews

4.3 out of 5 stars
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Most Helpful Customer Reviews

8 of 8 people found the following review helpful By chris roberts on January 31, 2009
Format: Hardcover
This is an excellent book, I got it a few months ago and have been slowly trying the recipes, some are harder to find ingredients than others. At this very moment I'm making the Palermo Rib eye steak recipe from it. Twice I've made the Zucchini Casserole. Because of this book I've started cooking with anchovies as an ingredient in dishes something I never would have considered before.

Every dish has a picture which helps me a lot to decide if I want to make it.
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6 of 8 people found the following review helpful By Stefanie S. Jurinka on March 31, 2008
Format: Hardcover Verified Purchase
What an awesome book! I gave it to my Italian-food-fan mother in law for her birthday and for the entire week I was there we cooked out of it! Delicious, creative, new! Wonderful addition to the "old" cook book!!!
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1 of 1 people found the following review helpful By princessdaylight on July 29, 2013
Format: Hardcover Verified Purchase
I always wanted to know about regional Italian, never found a resource until this cookbook appeared at the local library. I had to have it on my shelf, it rocks!
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Format: Hardcover
The recipes are inviting and the food delicious. The beautiful pictures draw you in to want to make the recipes!
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