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I'm one of those unofficial foodie types. That is, I have no formal chef training. But I do travel quite a bit and I love food, so I love learning how to cook different types of cuisine and this book really introduces a reader/user to Italian cooking in general. Yes, it's geared toward vegetarians, but if you're into meat, it's really easy to add it to any one of these recipes (with the possible exception of the desserts...). It's easy to use, clear, and the author provides really great cooking and storage tips as well as food and spice history. It's not only a "how-to", but also an introduction to regional Italian cooking and foods. The author is based in Brooklyn and her parents immigrated from Italy, so her personal anecdotes about food and family are delightful and helpful. So if you're looking to create some great Italian meals and learn something about regional Italian culture, buy this book. The author divides the book up into sections--antipasti, main dishes, soups, desserts and she also provides an appendix of full meal suggestions in the back along with the page numbers of the recipes. Roberti herself learned a lot of her cooking from her mother and other relatives, but she also has a background in food writing and she was a certified personal chef with her own business for a while.
Great book, lots of good information, and easy to use. Those are my criteria for kitchen use!
full disclosure: I own a copy of this book and I am a colleague of the author. That said, it met all my criteria for great cookbook (listed above) and because I also am into wheat-free cooking, I've tested some of these recipes using wheat-free flours and the results are, I think, pretty darn good in that respect, as well.Read more ›
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