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Autentico: Cooking Italian, the Authentic Way Hardcover – October 24, 2017
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“Authentic” does indeed define this first cookbook from a longtime importer of Italian fine foods to the U.S. Even better, Beramendi is generous with credits, clear about his preference for simplicity (for instance, avoiding overcrowded plates and recipes with too many disparate ingredients), and forthright about his likes and dislikes. Expect great information about the basics, from deciphering important labels like DOP and IGP, to explicit instructions for the selection, use, and care of anchovies, capers, garlic, and other ingredients ... Autentico―and magnifico.
"Perhaps because he loves to entertain, the author’s tone is not so much that of a chef (although he is a chef) as that of a congenial host always at play in the kitchen. . . . The recipes are accessible and, true to the book's title, authentic." ―Publishers Weekly
“Rolando Beramendi has had an enormous impact on American food. His fingerprints are all over our business here at Zingerman’s, and I know we’re not alone." -Ari Weinzweig, Zingerman’s
"Rolando Beramendi brings the bounty of Italy to our tables with recipes that celebrate the vibrant ingredients and fresh flavors of his home country. A true talent in the kitchen, Rolando tantalizes us with everything from vegetable-friendly contorni to fruit-forward, rustic desserts. Autentico is bellissimo! - David Lebovitz, author of L'appart and My Paris Kitchen
“Rolando Beramendi has an unrivaled passion for the Italian foods he sells...With unbridled and infectious joy, Rolando speaks of their history, explains how to use them, even how to eat them. I truly believe that if it weren’t for Rolando, the Italian food products available in America would not nearly be at the high level of quality they are now. Cooks and diners alike in America owe Rolando a debt of gratitude.” -Nancy Silverton, chef/co-owner of Mozza Restaurant Group
“Rolando has an amazing eye (as well as a nose and a palate) for the very best in food and drink, and he is as apt to find it in a peasant farmhouse in Tuscany as he is in an aristocratic palazzo in the Veneto. ” -Nancy Harmon Jenkins
“Rolando arrives at my house like a gust of spring, laden with new ideas, recipes and flavors. Bolstering his enthusiasm is a profound knowledge of Italian food, based on experience in the kitchen as well as at the table of Italy's greatest cooks. The idea that all of this will be encapsulated in a book that I can consult at will is very exciting.” -Mary Taylor Simeti, author of On Persephone’s Island: A Sicilian Journal (Vintage) and Pomp and Sustenance: Twenty Centuries of Sicilian Food
“Americans should be thankful to Rolando for the wonderful products that he has introduced to this country.” -Rosetta Costantino
About the Author
ROLANDO BERAMENDI is the founder of the Italian fine food importer Manicaretti and a frequent winner of Specialty Food Show awards. Truly a “chef’s chef,” his products, cooking classes, and culinary expertise have been praised by luminaries such as Ina Garten, Alice Waters, Mario Batali, Thomas Keller, Nancy Silverton, and many more. He splits his time between New York, San Francisco, and his home in Florence. Autentico is Rolando's first cookbook.
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Autentico is equal parts serious and fun, with playfulness mixed throughout (Artichokes with a Hard-On, anyone?), and will make any person seeking deeper food knowledge rich with Italian food wisdom.
The stunning photography will either make you hungry, invoke a deep longing to visit Italy, or make you look twice (there are some graphic but beautiful images of meat and fish in various states of butchering.) Most likely it will do all three, and have you flipping the pages again and again looking to discover more.
Of the recipes I’ve tried I’m running back to these to make again: Sweet-and-Sour Onions, Steamed Potatoes with Onions and Capers, and the Sausages with Lentils.
Buy a book for yourself, plus one for everybody in your life you lives to eat well! They'll love this book.
Speaking of Ragu.....his is the best I have ever tasted. DO purchase the olive oils he prescribes as they are essential. I like a bit more salt and garlic in my dishes than the recipes call for. Taste and cook. Let the Ragu rest overnight if you have time for even better flavors