Top positive review
8 people found this helpful
Surprisingly good cookbook
on April 9, 2006
To put this review into perspective for you, it is written by a serious student of cooking that has been actively studying food on their own for 25 years. I have been focusing on Italian food for the last 10 years. My favorite cookbook is "The Professional Chef" by the Culinary Institute of America.
I purchased this book on a whim prior to embarking on a vegetarian lifestyle because I love to cook with alcohol and wanted to add more healthy meals into our family diet. I was very surprised by how much I enjoyed this book from day one.
The author includes a nice wine chart in the front of the book for those of you that aren't familiar with all types of wine. I found it handy since I tend to stick to the Italian wines.
Once I saw the recipe for Limoncello (a family staple in our home) I was hooked. If you have never made this yourself give it a try. The recipe is very simple and the end result is addicting. The recipe for spaghetti with beets is amazing. I never liked beets until I made this dish. It now reappears monthly in my home. Likewise, the chilled prosecco and melon soup is wonderful. It is such a refreshing start to a meal on a hot day. How about a Sangria fruit salad, that is included as well.
My only complaint about this book is that it doesn't have the pretty pictures that I love. If you are vegan this is probably not the book for you. Although I have been about to successfully adapt some of the non-vegan recipes with trial and error. If you have been a vegan and a home cook for long time you can probably do the same thing with ease.