Customer Reviews

Urban Italian: Simple Recipes and True Stories from a Life in Food

5 star:		(19)
4 star:		(9)
3 star:		(3)
2 star:		(0)
1 star:		(0)

 

 

I just received my copy of Urban Italian and I couldn't wait to get started. I love the fact that there are lots of glossy photos to show me what I have to look forward to. The recipes are very easy to follow, with step by step directions, and the ingredients used are readily available (even in my small town). My first dish was the Short Ribs Braciole, the meat was so tender and flavorful, I thought I'd have enough for leftovers-no such luck. The "Crumbs Yo" are a very nice touch, they accented the dish with some crunch and additional flavor. Because the "Crumbs Yo" are so versatile (seasoning them with different herbs and or zest), I plan on using them in many other dishes.
I must admit when the book first arrived I couldn't put it down, the introduction was full of very amusing cooking tales experienced by the author. Now that I've read through the recipes, and made some myself, this will be my go to Italian cookbook.

This book is not in any way related to any other Italian cookbook you have on your shelves. This is a romance depicting Andrew Carmellini's love affair with food. This is the type of book that you will want to sit down with a glass of wine and some cheese and olives and just savour from cover to cover. As Carmellini says in his opening paragraph, "...a good cook brings his or her life to the table, and sucks as much experience as possible from the world to do it." The author takes you by the hand to tell you his story and is candid with both his successes and his failures. (Argh...the rack of lamb!)

Before you can dive into the recipe section, Carmellini advises:
~ Do not stress out
~ Don't be afraid to taste, touch, smell, feel and make a mess
~ Measure but don't be a slave
~ Don't be afraid to adjust to taste...but don't leave out the salt or the fat
~ Time things but be a time-tester
~ Work with what you've got ...but when it comes to dessert, follow the rules
~ Plan ahead

See? Simple good cooking. Most of the recipes are beautifully illustrated with step by step instructions. From the Marinated Beets with Grapefruit, Pistachios, and Goatcheese salad to the (I admiit it...I skipped to the dessert section) Perfect Panna Cotta with Raspberry Compote.

I plan to give this book to my favorite cookbook aficionado and hope to be invited to dinner...often! So much for the New Year's diet resolution! Oh, well.
~

I rec'd my copy the other day! WOW! This is the first time I have ever sat down and actually read an entire cookbook in one night! I have made the Pasta with Bacon, Mushrooms, and Rad. and my husband LOVED IT. I will make the Black Bass with Sicilian Style Pesto (with Halibut) and I am so excited! I just order all my ingredients from AmazonFresh except for the fish - it doesn't get any easier than that! ;)
Cannot wait to give to my friends who love to cook for Christmas!!!
THANK YOU THANK YOU THANK YOU!

Andrew Carmellini serves the readers with an Italian cookbook that can help you create gourmet meals in little time.

The book offers a rambling opening sprinkled with funny or horrific anecdotes, that all depend on your perspective of the situation. Carmellini shares one of the horror stories where he was faced with preparing 500 meals for models. Who wouldn't like the traditional Italian dish of escargot with polenta? 495 members of the fashion industry who view it as fattening and disgusting, that's who... The reader learns many lessons such as this most important lesson of knowing your guests before you prepare your meals in the book's introduction.

For amateur cooks, the recipes are relatively simple, but a few do require specialized tools like a pastry bag that may not be found in all kitchens. Most recipes can be prepared in under an hour, but a few require overnight preparation. The ingredient lists also range from what can be found in the neighborhood grocery store to those that require visits to the gourmet store. In other words, novices and gourmets alike will find appetizers, entrees, and desserts to prepare and enjoy.

WARNING: As something you wouldn't normally find in a cookbook, Carmellini's introduction does contain profanity (specifically the f-bomb).

What a cookbook!!!!! I have never read a recipe book in such detail. The stories the author tells are extremely amusing, very lively and enjoyable. The finished recipes titillate the palate with such wonderful flavors.

Although stated otherwise on the book jacket, I feel the recipes take quite a bit of preparation. They may be simple in the sense that they have few ingredients, but the preparation takes time. Also, some of the ingredients are so rare or hard to find that it was almost impossible to make them without some form of substitution and I live in a pretty urban area. My local supermarket that has both extensive international and organic aisles did not have some of the ingredients. In some cases, substitutes are suggested but in others they are not. For instance, I could not find farro anywhere locally; although Amazon does sell it.

This cookbook is definitely five stars but I had to lower my rating to four stars because an attempt is not made to explain some of the ingredients and finding them is so difficult. For the seasoned cook who lives in or near New York City or Los Angeles or the person who does not mind ordering ingredients online, then this will be an invaluable recipe book. Delizioso (delicious) ...

Could the six recipes I picked to try be the only six mediocre recipes in this book? It's possible. The pasta with bacon, mushrooms and radicchio, as reviewed by 007 J Foo and the Short Ribs Braciole recommended by G Bertolini sound worth trying - and thanks to you two for actually telling us what you made.

What did I make? First, the Winter Insalata of Radicchio, Pears and Hazelnuts (p.86). It was good, but the hazelnut dressing was texturally off-putting, perhaps an individual quirk, but my guest agreed. Next was the Grilled Radicchio with Thyme and Pecorino, (p. 220) also good - but - the radicchio did not lose its bitterness at all, but then I have the "taste gene" (yes, it's found in about a third of humans) that is very sensitive to bitterness. And yes, bitterness is tolerable, but I have a salad dressing, specifically aimed at us unfortunates, that makes radicchio quite tolerable.

I followed the veggies with Marinated Chicken ala Griglia (p.177). I wrote "Not Impressed" in my cookbook. It was okay, but I'll never make it again.

Next, I bought about five pounds of lamb and cut it and ground part of it to make the next three recipes. The marinated lamb (p.178) was good - not fabulous, but good. I have several recipes for lamb that blow your mind, but you won't hear that "groan of pleasure" when you taste this one.

Lamb ragu (p.100) is the one I'm eating as I write this review. I didn't make Carmellini's gnocchi, but served it over Alessi's (an Italian import - excellent) potato gnocchi. Very good, but I will not make it again.

And lastly, we have the lamb meatballs (p.59). Okay, but I won't repeat the recipe. I believe we can detect a pattern here.

Most of the recipes are time-intensive - something to have fun with when you have - duh -- the time.

As far as the introductory bio - please, please, enough of the A. Bourdain look-alikes. BOR-R-R-R-ing!

I'm such a fan of the Gourmet magazine Book-of-the-Month recommendations. I have to say I'm quite disappointed in this selection.

The subtitle to this cookbook is "Simple Recipes and True Stories from a Life in Food." I definitely wanted the simple recipes but I wasn't so sure about the stories, especially when I saw they filled the first 30 pages. I assumed they would be self-congratulatory tales of fabulous dishes the author made for famous people, etc. etc. But instead they are funny and more often about cooking disasters than things to brag about. That section of the book was much more enjoyable than I expected.

The recipes sections are: antipasti, primi (pastas, risotto, polenta), secondi (meat, poultry and fish), contorni (vegetables), dolci (desserts and sweets), and bases (basic sauces and pasta dough). I wouldn't call many of the recipes simple (I was hoping for something closer to Rachael Ray-type simple) but overall they are definitely something the average home cook could do.

I like the way he lays out the recipes and gives a time estimate of how long it will take to make. The instructions are set out in a logical order and, with one small exception, are easy to understand and follow. The one exception -- his instruction to slice garlic "Goodfellas thin" -- highlighted a gap in my own cultural literacy. Not having seen the movie, I was unaware of the famous prison dinner scene where Paul Sorvino sliced garlic paper thin with a razor blade. The instruction sections look long, but that is because he writes them with enough detail so that a nonprofessional cook will know what to do in each step of the recipe.

I intend to work my way through this cookbook, but the recipe I am most excited to make is gnocchi. I like gnocchi to be very light and fluffy, not dense and heavy; the author loves gnocchi and his recipe is to make them light and airy. This recipe has pictures of the mixing steps so I should be able to come close. The recipes in the Contorni section are helpful for different flavors for the more common vegetables and intriguing ways to prepare vegetables I don't usually eat.

I enjoyed the author's conversational tone throughout the book and his tales of travelling throughout Italy to sample regional fare.

With the exception of the less mainstream meats (foie gras, tripe and speck) and specialty cheeses, many ingredients are likely in most home cooks' pantry or refrigerator. The directions are clearly written and there are photos of many of the finished dishes as well as photos of the steps of preparation for others. Some of the recipes have many steps, but the author advises which ones can be done in advance in order to spread the work out over 2 or even 3 days.

The author combines ingredients in new, fresh ways. This is not a book rehashing the same-old recipes (with a few exceptions such as biscotti and gnocchi). Antipasti recipes include Artichoke Fritto with Yogurt and Mint; Calamari Marinato with Harissa, Chickpeas and Celery; and Marinated Beets with Grapefruit, Pistachios and Goat Cheese. Primi recipes include the Best Cnocchi (with helpful photos on the preparation process); Linguini with Clams Casino; Asparagus Risotto with an Organic Egg and Lemon; Squash Tortelloni; and Ziti with Tuna, Red Onions, and Cannellini Beans. Secondi recipes include Grilled Swordfish with Orange and Olives; Rack of Lamb Glazed with Citrus and Vinegar; Tripe Alla Parmigiana; and Pork Arrosto with Italian Plums and Grappa. Contorni recipes include Cauliflower with Pears, Sage and Hazelnuts; Fennel with Orange and Sambuca; Grilled Radicchio with Thyme and Pecorino; and Spicy Corn with Hot Banana Pepper and Pine Nuts. Dolci recipes include Almond Granita; Baked Figs with Red Wine and Almond Crostata; Tuscan Doughnuts; Citrus Tiramisu; and Chocolate Panna Cotta.

I don't anticipate making many dishes of these because there are few vegetarian options and the cooking is a little more work-intensive than my schedule allows. I would advise flipping through this book at a book store before buying it to make sure you (or the recipient if you are considering buying it as a gift) eat the various ingredients featured in the recipes (broccoli rabe, fennel, etc.).

This cookbook is entertaining and easy to read - so is a great buy even if you never try to cook a single recipe. The recipes however, are simple and straightforward with helpful hints on every page. I've made several and they are all yummy and turned out perfectly. Like I said - great book - great recipes - great food. What else could you ask for?!?

Fantastic Italian food recipes. I bought this for my wife. She loves cooking the food and I love eating it! The flavors are complex, original and worth the wait! Instructions are good. Sometimes the prep time is a little longer than stated although this may be a function of experience! If you are looking for a good xmas present, this is it. (Unless you don't want to wait to try the food in which case you give it now which is what I did!)