Dictionary of Italian Food and Drink (Paperback)

~ John Mariani (Author)

Editorial Reviews

Amazon.com Review

As more and more Italian foods and wines cross the seas, you may need to know the difference between terms like "passito" and "passato." According to the Dictionary of Italian Food and Drink, the first is a type of sweet wine, the second a puréed soup or smooth tomato sauce. Within the 2300 definitions, John Mariani includes the history of many items in this comprehensive yet concise guide. He explains the origins of popular dishes and why, for example, you won't find Veal Parmigiano in Italy. Along with information that will help cooks in tracking down ingredients there are recipes for Spaghetti Carbonara, Pasta & Fagioli, Zuppa Inglese, and other classics. The entries for regional Italian foods make this book a useful companion for travelers, and it's compact enough to fit in your carry-on bag. --Dana Jacobi

From Library Journal

From the origins of gnocchi to a short history of restaurants in Italy, Mariani's latest book is a treasure trove of Italian culinary terms. Entries, ranging from a single sentence to several pages in length, are arranged alphabetically with a phonetic spelling of the Italian word to guide non-Italian speakers. When it comes to entries on specific dishes, Mariani (The Dictionary of American Food and Drink, LJ 2/15/94) tries to note enough regional variations on classic recipes so that the reader can sort them all out. While smaller libraries may be able to rely on a standard cooking reference source such as Larousse Gastronomique (Crown, 1998. reprint) to cover some of the same terms that Mariani's book does, there are some significant differences between the two, even when they cover the same item. For example, in the entry for pizza, Larousse Gastronomique offers about a half-page overview of the topic with two recipes, while Mariani's entry has no recipes but is almost three pages and provides details on the historical background of pizza as well as such things as a complete listing of the rules for a true Neapolitan pizza. Medium-sized and larger libraries, especially those with an interest in the culinary arts, will want to add this unique title to their collections.AJohn Charles, Scottsdale P.L., AZ
Copyright 1998 Reed Business Information, Inc.

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Product Details

• Paperback: 320 pages
• Publisher: Broadway; 1st edition (June 8, 1998)
• Language: English
• ISBN-10: 0767901290
• ISBN-13: 978-0767901291
• Product Dimensions: 9.2 x 6.2 x 0.9 inches
• Shipping Weight: 1.1 pounds
• Average Customer Review: 4.2 out of 5 stars  See all reviews (4 customer reviews)
• Amazon.com Sales Rank: #160,960 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

14 of 15 people found the following review helpful:

2.0 out of 5 stars Fun to read, but filled with errors......, February 21, 2004

By	Pamela Kate Weise "pammykate" (PHILADELPHIA, PA USA) - See all my reviews

As a native Italian with many years of cooking experience, I am always looking for books to expand my knowledge and buy whatever reference books become available. I bought this sight unseen, and was a little upset when I reviewed terms that I am intimately familiar with, only to see them misinterpreted. I could site many examples of this, not the least of which being the definition cited for lampredotto, a unique type of tripe that any Florentine would know, (not the roll it is served on)...Mr. Mariani, you needed to do more research!

13 of 17 people found the following review helpful:

5.0 out of 5 stars Perfect guide when dining in an Italian restaurant, October 16, 1998

By A Customer

This book has come to my rescue repeatedly when trying to differentiate between different kinds of pasta. For example, if you're not sure how fettuccine differs from fusilli, here you can find the answer.

I've tried several of the recipes and the one for pesto along with one for my favorite dessert, Zabaione, a warm, frothy, wine-based egg custard, will bring pleasure to anyone seeking scrumptious fare.

Mariani knows his subject. I've been an avid reader of his books. This book is well written, interesting and easy to use. I take it along not only when dining in Italian restaurants and when shopping for ingredients. It would also be an asset for travelers bound for Italy.

1 of 1 people found the following review helpful:

5.0 out of 5 stars One of the best!, July 11, 2008

By	K. Krueger "kkrueger12" (Omaha, NE USA) - See all my reviews (REAL NAME)

The book is small but jam-packed. I'm a fan of Italian cuisine, and this book covers (or "defines") it all. If you love Italian food, this is a must-buy. It receives a rare 5-star rating from me.