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Rustic Italian Food
Format: Hardcover|Change
Price:$28.98+ Free shipping with Amazon Prime


on January 6, 2015
Tons of authentic Italian recipes. This book is great for reference is you already can cook Italian or even better for the novice. Comes with accurate directions, clear ingratiate listings, and pictures for reference!
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on January 25, 2012
This book places you right inside an Italian kitchen! The simple recipes, colorful pictures, and Mark's personal touch add to this delightful book that any cook, chef, or lover of Italian food would want to own.
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on May 1, 2016
Again, book is interesting read but didn't stimulate an interest in cooking.
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on January 20, 2014
The book is a very solid collection of great Italian recipes. The target audience appears to be the advanced cook, as Salumi, pickling and preserves are not typical recipes for the novice cook who wants to whip u[ some pasta. That said, the book is very well written. The recipes are well laid out and clearly written. The photography is very well done and often supports the recipes. This book is a fine addition to the library of a serious cook.
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on November 20, 2015
Good read with lots of ideas and dishes and overall great book
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on May 18, 2012
A fantastic edition on Italian food. There are many recipes that I am eager to try that sound exciting. This volume will add much pleasure to our dinner table that we can share withy friends.
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on July 9, 2015
wouldnt hesitate to buy it again, but so far every recipe ive tried is off. ive compared the recipes in the book to other recipes online and there's usually one ingredient in the recipe that the book calls for way too much of. i tried the pickle recipe and the vinegar was the only thing you could taste. same thing with the brine recipe…WAY too much salt. other than that, it is a very good read with lots of recipes
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on December 19, 2013
I got the book for my husband, and it is really Italian, very authentic, and the recipes and commentary are great. But, mea culpa, I equated "rustic" with simple, basic fare, not making your own sausage and eight kinds of bread starters. He enjoys reading it, but it isn't the primer in authentic basic Italian food I hoped for. I have cooked for forty years, and even I don't know what some of the terms mean.
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on November 14, 2011
What is your favorite Italian dish? If you said "Fettucine Alfredo" then you need to find another book. Here, you won't find 30 variations of pasta tossed with your favorite jarred sauce or be encouraged to use $4.99 off-the-grocery-store-shelf Balsamic vinegar. Instead, chef Vetri gives readers basic instruction and lays out the tools and techniques they need to really get into making traditional Italian food. I won't even call it "cuisine," because in many Americans' mind it immediately conjures images of fussy, refined, overly pretty art on a plate that one isn't sure if he is supposed to eat it or admire it from a distance. This is the real deal. If you make these recipes correctly you WILL end up with flour all over your kitchen, raw meat scraps on the cutting board and counter, and probably a bit of spilled olive oil or kosher salt here and there. It's going to take a lot of work, but if you're like me and live in an area without access to high-end Italian restaurants or products then you need this book. If you tell people that you enjoy Italian food, but you really mean that you love thick-crust pepperoni pizza and grocery store garlic bread, then skip this book and search out one from Rachel Ray instead.

The one minor drawback is in the text. It appears that Vetri has taken the Anthony Bourdain route and scattered f-bombs and other innuendo throughout the pages. I don't mind that kind of talk when I'm at the local watering hole with my buddies, but when you're equating fried cheese with sex I can't help but think it's only for shock value.
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on December 14, 2011
This is a great companion to the other Vetri cookbook. In addition to both great traditional recipes and interesting riffs on pasta, meat, vegetables, and desserts, the book also have substantial chapters on making breads, sausages and preserves. It is a fun read and really makes you want to take the extra time and effort to make fresh pasta and cured meats.
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