Italian Books - Page 17

Italian Two Easy: Simple Recipes from the London River Cafe

Rose Gray, Ruth Rogers

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Total reviews: 3 Average rating: 4.5 of 5

Editorial Review:

Simple Recipes from the London River Cafe

Deliciously simple, delightfully sophisticated

London’s hot-spot River Cafe has been seducing guests with its completely irresistible renderings of authentic regional Italian food for almost twenty years. Now, cofounders Rose Gray and Ruth Rogers, bestselling authors of the River Cafe cookbook series, present Italian Two Easy, a follow-up to their immensely popular Italian Easy, sharing 150 additional quick and easy recipes for everyone who loves Italian food but does not want to spend ages preparing it.

With just a small number of fresh ingredients and minimal effort, you can re-create the flavors of Italy in your home kitchen with recipes such as cucumber salad with mint and mascarpone, linguine with clams and white asparagus, beef tenderloin with red wine and horseradish, zucchini scapece, and hazelnut truffle cake. Organized into fourteen chapters, including Really Easy Soups, Salads, Tomato Pastas, Roast Meat, Italian Vegetables, and Chocolate & Coffee, the recipes are designed to save home cooks time at the end of a busy day without ever sacrificing flavor. From a dozen ways to highlight fresh mozzarella—most ready in a matter of minutes—to instructions for perfect, simply grilled fish, meats, and vegetables, Gray and Rogers’s Italian Two Easy will help bring your weeknight Italian meals to a new level.

Featuring 100 stunning full-color photographs illustrating the artistry that goes into each dish, Italian Two Easy makes it simpler than ever to achieve enviable results with the greatest of ease.

THE ULTIMATE PIZZA MANUAL: MAKE PIZZA LIKE THE PROS…USED TO!

Francesco Brunaldo

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Total reviews: 4 Average rating: 4.0 of 5

Editorial Review:

THE ULTIMATE PIZZA MANUAL: MAKE PIZZA LIKE THE PROS…USED TO!

Now make real thin-crust pizza at home for a fraction of the pizzeria price!
Why? Because you have no idea what you're missing!
You can't buy pizza like this anymore for any amount of money…and that's exactly what they're charging!

As a result of years of experience and home-kitchen testing I'm going to show you how to make a very special, incredibly delicious, professional, large-diameter, thin-crust, old-world New York Italian-style pizza AT HOME, relatively easily and cheaply from scratch, not just an over-simplified recipe for bread with sauce and cheese.

You will discover what other cookbooks don't know:
• Old-world professional secrets
• Special at-home tricks and techniques
• The ultimate pizza sauce recipe
…all of which go into the making of the ultimate cheese pizza with every page and every step illustrated in full color!

It's comfort food and it's basic sustenance; this work of art had better be the ultimate!

So, if you're not making real pizza at home you don't know what you're missing!

The Spiaggia Cookbook: Eleganza Italiana in Cucina

Tony Mantuano, Cathy Mantuano

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Customer Reviews:
Total reviews: 3 Average rating: 4.5 of 5

Another Pretty Italian Restaurant Cookbook. Too Expensive 4 out of 5 stars.
5 of 7 people found this review helpful.

`The Spiaggia Cookbook' by Tony and Cathy Mantuano is a Chicago Italian restaurant cookbook that aspires to be more than a souvenir of one's visit to the restaurant. The challenge to the reviewer is against what standard do we measure this book. The two which come to mind are Chicago's `Tru' by Rick Tramonto and `the Babbo Cookbook' by premier New York Italian chef / restaurateur Mario Batali.

For starters, the Spiaggia book begins with Foreword by Chicago real estate and restaurant developer, Larry Levy who touts the Mantuanos for filling Levy's prime real estate at the head of Chicago's Golden Mile in a big new building with a classy restaurant which brings to life the Italian cuisine on the shores of Lake Michigan. This is only fitting, as `spiaggia' means `shore' in Italian. Mr. Levy celebrates the number of culinary celebrities that have dined at Spiaggia and found it good. Tony Mantuano follows with an introduction that recounts the year he and his wife spent in Italy staging at several restorantes and trattoria in preparation for the opening of Spaggia. The Intro also sings the usual hymns to fresh ingredients and authentic Italian dishes. I confess this kind of literary glad-handing never really impresses me except that it sets the stage for what the author is attempting to do with their book.

Let me get the comparison to `Tru' out of the way quickly by saying that I would never recommend the `Tru' cookbook to anyone looking for a collection of handy recipes, as it is high end French technique with a huge dollop of Charlie Trotter / Thomas Keller innovation thrown in. In fact, I rate Tramonto's communicating his techniques superior to fellow Chicago chef Trotter. The Mantuanos, on the other hand do stay true to classic Italian techniques, if not necessarily Italian dishes. Therefore, for a lower price, `Tru' gives more high faluttin' technique for the buck, if that is what you want.

`The Spiaggia Cookbook' and Batali's `The Babbo Cookbook' are exactly the same list price; however, Mario gives us 300 pages of recipes from the beginning of the antipasto chapter to the end of the Dolci chapter. The Mantuanos give us 150 pages for the same price. With regard to how `Italian' the recipes may be, I find it very odd to find recipes in `The Spiaggia Cookbook' calling for Japanese Kobe beef, Russian sevruga caviar, and French foie gras. In contrast, Mario strictly follows his philosophy of giving us recipes exactly as done in his restaurant, with true Italian ingredients, and, ingredients which are practically local to New York such as fiddlehead ferns from New England and New Orleans shrimp.

`The Spiaggia Cookbook' makes much fuss over their Italian wines and local wines based on Italian grapes, yet the book gives us nothing on matching wines to the dishes. Mario also gives us no wine pairings, but then he doesn't run on about it in his book. Both books are organized according to the traditional courses in the Italian meal. These are antipasti, Primi (pasta, risotto, and soup), Secondi (main courses), Formaggi (cheese), and Dolci (desserts). I give Spiaggia extra points for giving us the titles of all their recipes in the Table of Contents at the front of the book. Regarding the layout of the recipe writing, I much prefer the Babbo style with numbered steps. It is simply much easier to follow by remembering you have finished step 4 and need to go on to step 5 rather than balancing a ruler on the page to mark your place in the text. I also found the conceit of two circles to punctuate some important sentences as a waste of printing costs. They distract more than they highlight.

As far as the actual technique in the two books, I personally prefer Mario's recipes as I simply thing they are more genuinely Italian. As neither I nor Ruth Reichl can seem to get a reservation at Babbo, I like the idea that I can reproduce their recipes, but as an amateur student of Italian cuisine, I like it more that I can get real Italian and Italian style cooking in Babbo while I do not trust that the Mantuanos are giving us the genuine article. Spiaggia and Babbo have very few recipes in common, but both give us the recipe for potato gnocchi. Spiaggia roasts their potatoes and mixes potatoes, egg, and flour in a bowl. Babbo boils the potatoes with skins on and mixes potato, flour, and egg using the classic `well' or `fountain' method. As most Italians historically did not have ovens, I tend to believe the Babbo method is closer to the traditional method. This consideration may mean little to people who have eaten at Spiaggia and were impressed by the experience. But, for those of us who buy cookbooks and have no plans to be in Chicago in the near future, I think that for the price, this book does not measure up to the five star standard in Italian restaurant cookbooks.

This is a good book, but there are better high-end Italian restaurant cookbooks to be had. I agree with other reviewers who praise the look of the book, but it is simply not 'best in show'.

Editorial Review:

Elegance meets culinary tradition at Spiaggia, Chicago's premier Italian restaurant, where Chef Tony Mantuano and restauranteur Larry Levy have been astounding celebrities, foodies, and renowned chefs and winemakers for more than two decades. For the first time they share the secrets behind their award-winning Italian cuisine. From antipasti to primi courses such as Crescenza Cheese-filled Ravioletto with Parmesan Truffle Butter, to secondi main courses such as Grilled Veal Chop with Crispy Sweetbreads and Swiss Chard Timbale, these recipes explore Italian traditions and build on them in a way that's completely contemporary. This gorgeous reference makes the perfect gift for anyone passionate about the indulgences of Italian cooking.

Italy Today The Beautiful Cookbook: Contemporary Recipes Reflecting Simple, Fresh Italian Cooking

Lorenza De'medici

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Total reviews: 6 Average rating: 3.5 of 5

Editorial Review:

First published in 1988, Italy the Beautiful Cookbook (200,000 copies sold) set the standard for exquisite presentation of Italy's authentic cuisine, combining recipes with scenic photography and details of each region. Now, nine years later, with worldwide interest in Italian food booming and a new Italian cuisine emerging, this new book has new power to satisfy the cook and traveler in us all.

With the accelerated pace of contemporary life, Italians have had to change their style of eating. This has created fresh ideas, quick approaches to the classics, rediscovered heritage dishes, and a more relaxed way of assembling menus. This new style is reflected in the more than 220 recipes culled from cooks throughout Italy. Emphasis is on light first courses and vegetable dishes; simply prepared fish, poultry and meats; and homemade breads, pizzas and desserts. Photographs of each region accompany these mouthwatering recipes. From the Alps to Sicily, from the fragrant herbs of Liguria to the pungent olives of Puglia, readers will delight in rediscovering the pleasures of this inspiring beloved country.

Science in the Kitchen and the Art of Eating Well (Lorenzo Da Ponte Italian Library)

Pellegrino Artusi

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Total reviews: 6 Average rating: 5.0 of 5

Editorial Review:

First published in 1891, Pellegrino Artusi?s La scienza in cucina e l?arte di mangier bene has come to be recognized as the most significant Italian cookbook of modern times. It was reprinted thirteen times and had sold more than 52,000 copies in the years before Artusi?s death in 1910, with the number of recipes growing from 475 to 790. And while this figure has not changed, the book has consistently remained in print.

Although Artusi was himself of the upper classes and it was doubtful he had ever touched a kitchen utensil or lit a fire under a pot, he wrote the book not for professional chefs, as was the nineteenth-century custom, but for middle-class family cooks: housewives and their domestic helpers. His tone is that of a friendly advisor ? humorous and nonchalant. He indulges in witty anecdotes about many of the recipes, describing his experiences and the historical relevance of particular dishes.

Artusi?s masterpiece is not merely a popular cookbook; it is a landmark work in Italian culture. This English edition (first published by Marsilio Publishers in 1997) features a delightful introduction by Luigi Ballerini that traces the fascinating history of the book and explains its importance in the context of Italian history and politics. The illustrations are by the noted Italian artist Giuliano Della Casa.

La Cucina Siciliana di Gangivecchio: Gangivecchio's Sicilian Kitchen

Wanda Tornabene

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Total reviews: 10 Average rating: 4.0 of 5

Good recipes; lousy binding 3 out of 5 stars.
9 of 11 people found this review helpful.

The book contains straightforward, easy recipes that let good ingredients shine through. It's a good reference for recipes suitable for every day home cooking. But the binding is atrocious! Clumps of pages started falling out after my first use of the book. That shouldn't happen with a book [of this price]. As a result, I wouldn't bother buying the book unless it came at a VERY steep discount.

Editorial Review:

Tucked away on a remote Sicilian mountainside is Gangivecchio--once a Roman outpost, then a fourteenth-century Benedictine abbey, now a world-class restaurant and inn.

Poached Lemon-flavored Ricotta Gnocchi with Sage Butter.  Arancine (the sublime rice croquettes of Sicily) Stuffed with Bechamel, Ham, and Mozzarella.  Veal and Pumpkin stew.  Sofficini (elegant little pastries, filled with warm lemon cream, that defy description.)  These are just a few of the spectacular dishes prepared at Gangivecchio for anyone lucky enough to dine at this magical spot, with its roaring fireplace, blossoming orchards, roaming animals, and acres of wild poppies.  For anyone not able to make this incredible journey, Wanda and Giovanna now have prepared La Cucina Siciliana di Gangivecchio, the ultimate country cookbook, with recipes culled from generations, handed down as part of the extraordinary and charming history of the family, the town, and the island of Sicily itself.

Sophia Loren's Recipes and Memories

Alison Harris

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Customer Reviews:
Total reviews: 13 Average rating: 4.5 of 5

simple recipes emotional depth 5 out of 5 stars.
6 of 6 people found this review helpful.

I love cooking the recipes in this book because they require few ingredients and cook with little preparation. The rustic simplicity of these recipes resonates very well with her childhood and adolescent memories. You get the feeling that the poverty that she endured in her youth has now tempered to only warm memories with time, but you can still read the hunger and deprivation between the lines. She is so gracious! You really feel as if she is handing you her family recipes. I was never a big fan of hers(too young to enjoy her movies) but I appreciate her so much more--she reveals so much if you read between the lines. One of my favorite recipes is spaghetti with lemon. I didn't have any cream so I used butter instead. Came out great. Took absolutely no time to prepare.

Editorial Review:

One of the world's most beloved actresses presents 100 of her favorite family recipes, gathered from regions across Italy. From the bean soups of Tuscany to risottos from Venice to Neapolitan pizzas, each recipe is complete and all are accompanied by personal anecdotes. 125 photos.

The Il Fornaio Baking Book: Sweet and Savory Recipes from the Italian Kitchen

Franco Galli

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Total reviews: 10 Average rating: 4.5 of 5

Not Bad, Not Good 3 out of 5 stars.
13 of 15 people found this review helpful.

I live in the San Francisco-Bay Area, where Il Fornaio is a legendary chain of Italian bakeries where you can get fabulous bread. Unfortunately, this book is not as good as the bread.

The highlight of the book is the bread in the first chapter, but I note the following deficiencies:
1) The recipes for Pagnotta, ciabatta, pane toscano, and sfilatano (which all use the same dough) are not the ones I have eaten from the bakery.
2) biga acida isn't. Their recipe may work in commercial bakeries that are laden with yeast spores in the air, but in a home kitchen that has never made bread, all you will get is moldy flour batter.
3) all breads are kneaded and proofed in exactly the same time; I doubt that this is correct, since this will vary with the hydration level of the dough.
4) The instructions call fo 20 + 5 minutes of manual kneading, and this is not correct. When I did it, they required a mere 10 minutes.
5) the author commits the baker's sin of not specifying flour amounts by weights.
6) when I did them, the rather informal nature of the recipes bothered me, as I was not sure that an amateur who has never made bread before will have success with them.
7) when placing dough into the oven, all the recipes inveigh "with a rythmic snap of the wrist". Problem is, the author never fully explains what this means.
8) I have similar complaints about the chapters on special breads, little breads, and pizzas.

On the good side, the bread dough make-up instructions use kneading by hand, and not a mixer. The recipe selection for the traditional bread chapter is very good, as it has all of the really popular ones that you would want. On the other hand, the informal and friendly nature of the instructions will encourage more people to try them, and this is a good thing.

I have not really gone through the recipes in the last 2 chapters on cookies or sweets. The recipe count is rather low - 13 and 16 respectively - but the recipes are the popular ones you will most want to do. The problem here is that the instructions are rather informal. The procedures for Torta D'Alassio (like a Sacher torte that uses the modified creaming method and hazelnuts) and Pasta Frollo (tart dough) are not easy to do correctly, but the recipes are casually tossed off in a couple of brief sentences, in the same space it uses to describe how to do garlic toast. You will also need a hand-held electric mixer; no alternatives are provided.

The book suffers from side-bar mania. Brief stories or helpful hints are in small, italicized type in side-bars that are of dark, brown color; they are difficult to read, even if the lighting at your reading table is very good.

It has chapters on traditional breads, special breads, little breads, pizza, leftover bread recipes, cookies, sweets.

Editorial Review:

Now available in paperback, the acclaimed Il Fornaio Baking Book celebrates the Italian culinary legacy of both staunch traditionalism and irrepressible innovation. Over 70 classic and inventive recipes from the kitchens of Il Fornaio's renowned bakeries, restaurants, and cafes are interwoven with author Franco Galli's heart-warming family memories and fascinating pieces of lore. Find traditional and specialty breads, pizza, focaccia, and other savory dishes as well as a temptingly sweet selection of biscotti, cakes, and tarts--all with easy-to-follow recipes. Generously illustrated with hand-toned photographs, this great book--at a great new value--is perfect for anyone with a passion for baking. Franco Galli started his career as a baker's apprentice in northern Italy at the age of ten. He came to the United States in 1979, where he developed menus for several well-known California restaurants before joining San Francisco-based Il Fornaio America in 1987.

Flavors of Tuscany: Recipes from the Heart of Italy

Maxine Clark

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Total reviews: 2 Average rating: 4.5 of 5

Editorial Review:

Flavors of Tuscany is an authoritative and beautifully illustrated celebration of the culture of Tuscan food and cooking that incorporates a wonderful selection of authentic regional recipes. Starting with Antipasti (appetizers and nibbles), try Anchovies Marinated in Lemon, Olive Oil, and Chile or Fresh Broad Beans with Percorino and Panzarotti. Minestre (soups) includes the classic Minnestrone and Cacciucco (mixed fish stew). Past e Pane (pasta and bread) offers tempting recipes for risotto, gnocchi, and sauces. Secondi (entrees) covers fish, meat, poultry, and game dishes. Enjoy Tuna Steaks Baked with Rosemary; Meatballs with Percorino and Mushrooms; or Pollo alla Diavola - flattened chicken with chile and lemon. Contorni (vegetable sides) includes the delicate Ricotta Stuffed Zucchini Flowers. To finish, Dolci e Postpasti (sweet things) treats you to Castagnaccio made from chestnut flour, pine nuts, and walnuts, or Cenci, ribbons of deep-fried pastry served at festive celebrations. Includes illuminating essays on ingredients such as olive oil, meats, cheeses, beans, mushrooms, and wine. With Flavors of Tuscany Maxine Clark enables you to create and enjoy the unique cuisine of this beautiful and fascinating region in your own kitchen. Evocative photography by Peter Cassidy, all shot on location.

Italian Cuisine: A Cultural History (Arts and Traditions of the Table: Perspectives on Culinary History)

Alberto Capatti, Massimo Montanari

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Total reviews: 1 Average rating: 5.0 of 5

Great book for anyone interested in knowing more about Italian food! 5 out of 5 stars.
14 of 14 people found this review helpful.

"Italian Cuisine" is one of those books that explores the deep cultural history of Italian Cooking. It covers the broad range of roman times to current times and the individual histories of food, preparation, presentation, and even the history of the fork. Full of knowledge, insights, and history, this book is not for casual reading, but for the cook seeking a deep knowledge of everyting Italian.

Editorial Review:

This magnificent new book demonstrates the development of a distinctive, unified culinary tradition throughout the Italian peninsula. Thematically organized and beautifully illustrated, Italian Cuisine is a rich history of the ingredients, dishes, techniques, and social customs behind the Italian food we know and love today.