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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
Laurie Frankel is a commercial and editorial photographer based out of San Francisco and New York with a focus on still life, lifestyle, interiors, and food. She has been described as using "a painter's eye" and her as having "a quiet, yet enthusiastic elegance." Frankel's love of detail and of targeting light precisely proved especially valuable on Autentico, helping to show off its richly detailed locations and its beautiful and unique combinations of ingredients.
- Item Weight : 3 pounds
- Hardcover : 384 pages
- ISBN-10 : 1250124972
- ISBN-13 : 978-1250124975
- Product Dimensions : 7.85 x 1.45 x 10.89 inches
- Publisher : St. Martin's Griffin; First Edition (October 24, 2017)
- Language: : English
- Best Sellers Rank: #225,013 in Books (See Top 100 in Books)
- Customer Reviews:
Top reviews from the United States
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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
Top reviews from other countries
It's really an emotional journey across regions, familes, chefs, producers, each adding that special experience that transform a recipe into a world on its own.
The author has a rare ability to be both simple and deep, one can easily understand how to properly prepare dishes, and learn all the secrets and insights of sourcing raw food, history, nutrition.
And by the way, the book itself is beautiful, with splendid photographs and graphic!