- Explore more great deals on thousands of titles in our Deals in Books store.
Getting the download link through email is temporarily not available. Please check back later.
To get the free app, enter your mobile phone number.
How to Cook Italian Hardcover – Bargain Price, October 25, 2005
Customers Who Bought This Item Also Bought
Special Offers and Product Promotions
From Publishers Weekly
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Copyright © American Library Association. All rights reserved
Top Customer Reviews
Giuliano is blessed with the unique combination of an Italian palate and American organization. This book works.
The concise, easy to follow recipes are based on using a handful of ingredients and following a few simple steps. Each one's preparation time is listed, and most take under an hour from start to finish.
The book includes a thorough discussion of kitchen tools, ingredients, and techniques used in the Italian kitchen.
Its gorgeous full color photography will make you want to race into your kitchen and start cooking for your family and friends.
-- Nanette Galloni
I found the primer in the begining of the book to be very helpful. Sometimes just knowing how to prepare or cut a particular ingredient can help take away any intimidation you may have with a new ingredient. He has step by step instructions for cutting up artichokes, onions, and so much more. I also like he takes the time to tell you what tools are essential, he isn't one for useless gadgets. The ingredients that you will need, you will find in a local grocery store. Nothing too exotic will be asked for in this book. It is annoying trying to make a recipe and having to forage for some rare ingredient.
The recipes do span both northern and southern Italian cooking. So often in the United States I think we often feel Italian food is just red spaghetti sauce. Northern Italian food is rich, has unique sauces, and if you haven't tried any northern Italian food, you are missing out. His recipes also do a good job of spanning appetizers, meats, rice, pasta, salads, vegetables, and desserts.
I like that the recipes are written clearly, and are easy to follow. He lists out steps, so you can make sure you are on the right track with his recipes. Also the recipes have ingredients that you are familar with. His recipes are written to where they are almost fool proof.
This is a well put together cookbook. I like that ingredients are easy to find.Read more ›
The son of Marcella and Victor Hazan (acclaimed experts on Italian cooking and wine respectively), Giuliano has shown himself worthy of continuing their legacy with a series of Italian cookbooks (The Classic Pasta Cookbook, Every Night Italian, and now How to Cook Italian). Each book is faithfully dedicated to the true principles of authentic Italian cooking: simplicity, freshness, and flavor. As always with Hazan, the food is the focus. He is not a celebrity chef interested in entertaining his readers, but a cook in the best sense who desires to nourish those he feeds and who use his cookbooks.
The cookbook is wisely laid out in the manner of an Italian meal: appetizers, first courses, second courses, vegetables, salads, and desserts. The cooking is from throughout the varied regions of Italy and, as a result, presents the many different kinds of cooking existing throughout Italy, from the rich and luxorious cooking of Emilia-Romagna in the North to the lively cooking of Italy's Southern regions. Before the recipes is a helpful descriptions of the tools and ingredients one needs to stock a proper Italian kitchen.
The book does have a few faults, however. Although the photography is stunning and beyond improvement, the font and layout of the rest of the book leave something to be desired. There's something overly utilitarian in feel about the book.Read more ›
Most Recent Customer Reviews
If you're just learning to cook. Or learning to cook more than the same 5 or 10 dishes you've been making for years, this is a great book to start with. Read morePublished on April 4, 2011 by John I. Mollhoff
You can use this book to learn how to make beautiful food very simply. I have learned how to make risotto, pan roasted pork loin, vegetable soup, meat ragu and veal scaloppine. Read morePublished on February 21, 2011 by D. Downie
THIS IS ONE THE THE BEST ITALIAN COOKBOOKS I OWN. I WOULD RECOMMEND THIS FOR ANYONE, COOKING AT ANY LEVEL. THE BUTTER AND TOMATO SAUCE RECEIPE IS SO EASY AND SO DELICIOUS. Read morePublished on August 26, 2010 by jstang
Perhaps I have a different cookbook or maybe it is because I am basing this after only trying one recipe-but-I do not understand the raves for this book. Read morePublished on August 11, 2006 by Susan W. Shepard