There are vegetarian, fish and meat dishes, as well as mouth-watering pasta soups, salads and desserts.'
62 shiny pages, split over 8 main chapters:-
Soups
Pasta with Meat
Pasta with Fish
Vegetarian Pasta
Baked Dishes
Pasta Salads
Pasta Desserts
Basics
with recipe notes, conversion tables, ingredients and equipment/glossary, plus an introduction and a full index.
Each recipe is clearly laid out with the number of servings, list of ingredients and clear, numbered method.
Nutrition notes for each, too.
Tips throughout, along with a full colour photograph of every main dish.
There are vegetarian, fish and meat dishes, as well as mouth-watering pasta soups, salads and desserts.'
62 shiny pages, split over 8 main chapters:-
Soups
Pasta with Meat
Pasta with Fish
Vegetarian Pasta
Baked Dishes
Pasta Salads
Pasta Desserts
Basics
with recipe notes, conversion tables, ingredients and equipment/glossary, plus an introduction and a full index.
Each recipe is clearly laid out with the number of servings, list of ingredients and clear, numbered method.
Nutrition notes for each, too.
Tips throughout, along with a full colour photograph of every main dish.
I'm slightly biased with the review for this book....as part of what was written could be the story of my family. My grandfather emigrated to Scotland from Italy in the 1910's and it is natural that the story struck a cord deep down. The journey begins in 1913 when one of the Crolla's - Alfonso decides to emigrate to Edinburgh with his young wife and finishes after the Second World War. It recounts of the difficulties they encountered both in peace time and duting the war, of how they conquered them to make a better life for themselves and of the beginnings of the famous delicatessen Valvona and Crolla in Edinburgh.
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Antonio Carluccio is has written so many cook books. The addition of the music with this one is just adding to the enjoyment of being able to listen to the romance of Italy whilst creating the most delicious meals. The only thing that makes this book a little disapointing is the recipies are in most Italian cook books. This book is great if you don't already have too many Italian cook books and you want to feel the pasion of Italy.
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No doubt recipes are good. Just what it says is different than how dishes would be cooked in Italy. It is full of exotic recipes aimed to cheat the customer already kidnapped by supermarkets, glossy magazines, celeb chefs, entarteinment tv program pretending to be cooking program. At the same time many, perhaps most, of the basic italian recipes are simply absent.
Buy it if you know nothing about italian food, are happy to continue to know nothing, and want good recipes (not italian, but good).
If you look for italian food look elsewhere.
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No doubt recipes are good. Just what it says is different than how dishes would be cooked in Italy. It is full of exotic recipes aimed to cheat the customer already kidnapped by supermarkets, glossy magazines, celeb chefs, entarteinment tv program pretending to be cooking program. At the same time many, perhaps most, of the basic italian recipes are simply absent.
Buy it if you know nothing about italian food, are happy to continue to know nothing, and want good recipes (not italian, but good).
If you look for italian food look elsewhere.
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I liked this book because there are quite a lot of recipe ideas and ingredient combinations I hadn't come across before, it's not just more of the same old stuff you see everywhere else with vegetarian Italian recipes (pasta and tomato sauce variations anyone??). The design and lack of pictures don't really appeal to me, but once I'd got hold of a copy I found the content made up for it!
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I liked this book because there are quite a lot of recipe ideas and ingredient combinations I hadn't come across before, it's not just more of the same old stuff you see everywhere else with vegetarian Italian recipes (pasta and tomato sauce variations anyone??). The design and lack of pictures don't really appeal to me, but once I'd got hold of a copy I found the content made up for it!
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This is a peach (grilled) of a publication which captures not only the spirit of the restaurant but his encyclopeodic knowledge and unique take on Italian epicurian delights. Not content to punt out a list of recipies and wait for the $$$$, he discusses the things which make Babbo special, including their philosophy on wine service and which dishes sell well on a Saturday night. Recipes are truly superb (and do-able), with something for all capabilities and seasons (or just to read and salivate over). For me Mario is way ahead of the other stars of the "New Italian" cuisine and if food is the new Rock and Roll, Gordon is Elton to Mario's Elvis. Vegas, 'natch.
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