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Customer Reviews

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Showing 1-7 of 7 reviews(Verified Purchases). See all 10 reviews
on July 26, 2009
This is a very uneaven book. For a companion to food, the book has too much a historical focus - and unfortunately is always pre-20th century history. It is always as if Italian food in 1925, 1950, 1975, and 2000 does not evolve. I would have loved to get the 20th century history of pasta for instance, but this is not something, in which the author is interested. We are only told that pasta became dominant after the second world war. Period. Naturally, this begs the question 'Why?'. The author is silent.

One gets the impression that the author loves Italy and travels there on vacation, but doesn't know any Italians. There is no information about current chefs in Italy, there is nothing about 20th (or 21st) century food trends, etc. The entry on cookbooks only lists Italian cookbooks written by English speaking authors. Where is the information about Italian cookbooks written by Italian speaking authors? My guess is that the author gets all her information from the British Library in London.

The style is similar to Davidson's "Oxford Companion to Food", but that is a much more fascinating book because it covers such a broad spectrum. I wish the current author would have teamed up with an Italian who knows ingredients and what has happened in Italy during the last 50 years. That would have created a very interesting book. The current book can not be recommended to people who just like Italian food, but if you are crazy about Italian food, please check it out.
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on July 11, 2013
It's a wonderful to have if you like knowing the origins of your food or recipes. I found it to be interesting and informative. I know you can always google this kind of stuff.....but I like books and looking through them.
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on November 30, 2008
the alphabetical index leaves much to be desire. what there is is of excellent quality
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on May 17, 2015
Thanks.
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on February 11, 2008
This is an excellent book, but not for beginners. It requires a considerable level of knowledge, but the amount of information -historical, technical, gastronomic- is truly outstanding. Kudos!
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on September 23, 2014
Boring. Hard to follow. No photos
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on March 28, 2008
THis is a professional chefs dictionary.... Not as explained in advertisements.... I thought this was going to be a collectors Italian "JOY OF COOKING" ...That's why I returned it the same day that I received it....
Sam Campanaro
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