Italian Books - Page 7

On Top of Spaghetti...: ...Macaroni, Linguine, Penne, and Pasta of Every Kind

Johanne Killeen, George Germon

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Customer Reviews:
Total reviews: 16 Average rating: 4.5 of 5

good pasta but... 2 out of 5 stars.
1 of 16 people found this review helpful.

Good pasta, but the fact that they put rabbit in this cookbook is repulsive to me. They couldn't stick with chicken? Gross.

Editorial Review:

In On Top of Spaghetti, Johanne Killeen and George Germon, owners of the legendary restaurant Al Forno in Providence, R.I., and authors of Cucina Simpatica, offer up 100 new recipes for everyone's favorite tried–and–true dish –– pasta.

Pasta is the culinary equivalent of the little black dress. It's simple and elegant, you can dress it up or down, and it never goes out of style. In On Top of Spaghetti, Johanne Killeen and George Germon present a collection of 100 pasta recipes, including new and old favorites such as Pasta Shells with Spicy Sausage Red Sauce, Fusilli with Roasted Red Pepper Pesto, and Spaghetti with Tomatoes, Cinnamon, and Mint. In Cucina Simpatica, Johanne and George introduced Americans to grilled pizza. With On Top of Spaghetti they will reintroduce home cooks to the joys of pasta. Classic recipes are elevated to new heights, and innovative new dishes are sure to be returned to again and again.

Risotto (Williams Sonoma Kitchen Library)

Kristine Kidd

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Customer Reviews:
Total reviews: 4 Average rating: 5.0 of 5

Beautifully Illustrated, Delicious, Easy Recipes 5 out of 5 stars.
16 of 18 people found this review helpful.

Risotto is a wonderful, filling, nutritious meal and can be simple or sophisticated, served at family meals or dinner parties. (It also makes great left-overs!) Whether you're browsing or planning a menu, this book will fulfill your appetite. Each recipe is beautifully illustrated and presented on a separate page with easy-to-follow instructions. Several of the recipes I've tried have become family favorites. Just serve with a fresh baguette, and some can be considered one-dish meals.

Excellent 5 out of 5 stars.
10 of 10 people found this review helpful.

I have seen risotto prepared in many different ways, unfortunately there is only one way to properly go about the task. Arborio or Carnaroli rice depending on your choice requires a certain method to extract all of the creaminess from the rice while maintaining a good al dente texture. In this book, the author here has done a wonderful job of illustrating the proper way to produce a quality risotto. Nice photos to give you ideas as risotto leaves much room for experimentation once you have mastered the basics.

Editorial Review:

It's the ideal comfort food--an appealing combination of tender, chewy rice, creamy sauce, cheese, and a whole host of delicious embellishments. This collection of recipes for risotto dishes ranges from Italian classics to contemporary favorites.

TALISMAN ITALIAN COOK BOOK RON (Crown Classic Cookbook Series)

Crown

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

Editorial Review:

Il Talismano is and has been for over 50 years the one great standard Italian cookbook. It is to Italians what Joy of Cooking is to Americans. Containing in simple and clear form the best recipes for all the foods that we associate with Italian cuisine, it covers all the regional variations of Italian cooking: Milanese, Bolognese, Venetian, Neapolitan, Sicilian, Veronese, and Florentine.

Appetizers range from the simply elegant, like Cantaloupe and Prosciutto and Artichoke Hearts in Olive Oil, to the sublime, like Tunnied Veal and Crostini of Mozzarella and Anchovies. Soups include Stracciatella, Fish Brodetto Rimini Style, and Tuscan Minestrone.

No part of Italy is very far from the sea, a fact reflected in the variety and quality of Italian seafood preparations: Flounder with Black Butter Sauce, Lobster alla Diavolo, Mullet in Piquant Sauce, Scungilli Marinara, and Shrimp Buongusto. For the landlocked there are recipes for Beefsteak alia Pizzaiola, Ossobuco, Saltimbocca, Scaloppine al Marsala, Loin of Pork with Milk, Chicken Cacciatora, Chicken Livers with Sage, Wild Duck with Lentils, and Rabbit in Egg Sauce.

Pasta is perhaps Italy's greatest contribution to world cuisine, and The Talisman contains dozens of authentic recipes like Homemade Ravioli, Green Lasagna Modena Style, and Spaghetti Marinara. There are recipes for Polenta, the Italian cornmeal preparation, as well as rice dishes and pizza.

Finally, Italian desserts are explored in full: Almond Macaroons, Pine Nut Cookies, Ricotta Pie, Zeppole, and Zuppa Inglese. There is also a glossary (complete with pronunciation guide) to Italian cooking terms.

For the American edition of The Talisman, all weights, measurements, instructions, and ingredients have been adapted to American usage. The result is a collection of recipes that are as easy to prepare as they are delicious to eat.

La Dolce Vita: Sweet Things from the Italian Home Kitchen (Mitchell Beazley Food)

Ursula Ferrigno

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Customer Reviews:
Total reviews: 2 Average rating: 5.0 of 5

One of the best baking books 5 out of 5 stars.
38 of 39 people found this review helpful.

This is an amazing, luscious Italian baking book. It highlights traditional expected recipes and ones that are rarely known, most often used only in Italian home cooking. The results you get are ecstasy and there is not the overuse of sugar that is so often found in baking and sweets. The pictures are wonderful, I only wish each recipe had one. Basically, that is the only flaw with this book. The orange tart is one I had never heard of, but was amazing. The cheesecakes & various other fruit and citrus tarts are wonderful. The author provides clear, concise instructions and details about Italian baking and life that's fun to read about. This book is also a pleasure just to look through.

Editorial Review:

All the sweet things from the Italian table are brought together in this irresistible cookbook by hugely popular Italian chef and baker Ursula Ferrigno. From cakes, breads, and biscuits to tarts, ice cream, and other puddings, here are all the traditional favorites as well as some more unusual recipes. Approximately 120 authentic sticky, chewy, hedonistic treats to suit all occasions and seasons—from a summer picnic to a Christmas tea—are included.
 
 

Biscotti

Lou Seibert

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Customer Reviews:
Total reviews: 13 Average rating: 5.0 of 5

Biscotti Made Easy 5 out of 5 stars.
4 of 4 people found this review helpful.

Biscotti by Lou Seibert Pappas and biscotti from the recipe book were a gift from a cousin. The delicious recipes and the ease of making them, inspired me to send both biscotti and the book, Biscotti, as Christmas gifts this year. All the recipents declared the gift the best ever; not one crumb was left. I highly reccommend the book.

Simply orgasmic dunking delights!!! 5 out of 5 stars.
3 of 4 people found this review helpful.

If you're looking for biscotti recipes, this is the very best collection around. As usual Lou Pappas does not disappoint. I've seen other collections, both in books and online, and they don't even come close to these.

I've tried virtually all the recipes and they've all turned out to be authentic tasty little morsels! When I bring them to work or to a party or as a gift, people are amazed. For some strange reason, everyone begs me to give them the recipe for the Orange Chocolate Nut biscotti. I guess it's the vote winner.

This book costs so little (especially the used editions) that there's no reason to deny yourself this little gem. Just remember, don't skimp on the vanilla, citrus zest, etc. and DO NOT use rancid nuts. I always use a good quality chocolate when I make mine, and I always bake with unbleached flower but that does not affect these recipes luckily. So, go ahead and bake...you seriously cant buy biscotti this good.

FYI: Biscotti is Italian for "twice baked" and is a plural word. If you just order one of them, then the proper word is "biscotto" (single, masculine). No such thing as "have a biscotti".

Editorial Review:

Biscotti, the delicate, flavorful Italian cookie that is sweeping the American cafe scene, is presented in all its understated glory in this collection of 30 delectable recipes, each illustrated with a charming watercolor. Includes tips on baking and serving biscotti. 35 full-color illustrations.

At Home with Michael Chiarello: Easy Entertaining

Michael Chiarello

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Customer Reviews:
Total reviews: 9 Average rating: 5.0 of 5

Editorial Review:

Celebrated television, cookbook, and restaurant chef Michael Chiarello is a master of simple, casually elegant cooking—and a fabulous host. In this cookbook—packed with great recipes, gorgeous photographs, and inspiring entertaining ideas—he shares his secrets for celebrating in style (and having fun doing it too!). Whether hosting four around the kitchen counter or a hundred for a cocktail party, readers will find everything from appetizers and main courses to desserts and drinks (over 130 recipes in all), time-saving tips, an all-important section on stocking the pantry (great for impromptu gatherings!), whimsical menus, and creative settings and table arrangements. A holiday cocktail party throws together quickly with bowls of crunchy Fusilli Snack Mix and Crispy Sausage-Stuffed Olives, all washed down with citrusy margaritas. Roll out the red carpet for an at-home movie night featuring Pop Culture Popcorn, Giant Bean Cassoulet with Fennel-Spiced Chicken, and Chocolate Mousse Cannolis along with the latest video release. Even a sit-down dinner can be a relaxing affair with Forever Roasted Lamb with Herbes de Provence, Lemon-Oil Smashed Potatoes, Garlicky Vegetables Primavera, and, for dessert, Molton Flourless Chocolate Cupcakes. Uber-casual Chiarello inspires calm and confidence in even the most jangle-nerved hosts, inviting everyone to think like an entertainer—and relax like a guest.

Williams-Sonoma Collection: Italian (Williams-Sonoma Collection)

Pamela Sheldon Johns

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

Editorial Review:

From a hearty frittata with sweet peppers and sausage to tender gnocchi served with a sublime sauce of four cheeses and grilled balsamic-glazed veal chops on a bed of polenta, the sumptuous yet easy-to-make recipes in this book represent the very best of vibrant Italian cuisine.

Williams-Sonoma Collection Italian offers more than 40 recipes, including beloved favorites as well as exciting new ideas. Pastas such as ravioli filled with butternut squash or papparadelle sauced with long-simmered meat ragÙ make satisfying meals in themselves. When hosting an elegant dinner party, serve individual spinach timbales followed by roast sea bass with fennel and lemon. For a sweet finish, choose from crunchy almond biscotti, irresistible tiramis¹, or creamy panna cotta. With an entire chapter devoted to each traditional Italian course, this volume offers plenty of inspiring recipes perfect for any occasion.

Full-color photographs of each dish help you decide which one to prepare, and each recipe is accompanied by a photographic side note that highlights a key ingredient or technique. With an informative basics section on Italian cooking, including an extensive glossary, you will quickly learn all you need to know to make delicious Italian meals to share with family and friends.

Patricia Wells' Trattoria: Simple and Robust Fare Inspired by the Small Family Restaurants of Italy

Patricia Wells, Steven Rothfeld

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Customer Reviews:
Total reviews: 22 Average rating: 4.5 of 5

All you need is this book and a lace curtain in the window 5 out of 5 stars.
11 of 11 people found this review helpful.

I have been cooking with 'Bistro', Patricia Wells' book of simple French recipes, for several decades now. I have recently been converted to her 'Paris Cookbook'. So what stopped me from buying her book of Italian trattoria cooking?

Two words: Marcella Hazan.

I am addicted to Hazan's 'Essentials of Classic Italian Cooking'. It's clear. It produces restaurant-quality meals that take only modest effort. And "fancy" is the last thing it is.

I thought I just didn't need another Italian cookbook.

But now, fourteen years after it was first published, "Trattoria" --- a bargain at $13 --- is finally in the house. And, more to the point, in the kitchen. And I am chastened.

You want simple? This is it. Easy? Forget about it. Organized? Buying the book could be the last time you'll ever need to think about an Italian menu.

Why? Because the fact is, you really don't want rich and fancy. You want a trattoria --- an uncomplicated, modestly decorated, family-run establishment featuring traditional regional fare. You drink the house wine. You tend to order whatever special is being pushed. And you are likely to leave satisfied though not sated.

Patricia Wells recreates that experience here.

Editorial Review:

Whether it's a bustling eatery in the heart of Florence or a tiny alcove tucked away on a side street in Venice, the trattoria is where Italians go for robust flavors, great friendship, and good times. Patricia Wells' Trattoria now feeds America's passion for Italian food with 150 authentic recipes. Savor a Fresh Artichoke Omelet, succulent Lamb Braised in White Wine, Garlic, and Hot Peppers, a hearty portion of Lasagne with Basil, Garlic, and Tomato Sauce, or a luscious Fragrant Orange and Lemon Cake, and much more. This essential cookbook of Italian trattorias presents a full range of homemade recipes for antipasti, soups, dried and fresh pastas, polenta, seafood, poultry, and meat, with special chapters on breads, pizzas, and desserts. Come explore the heart and soul of Italian cooking in Patricia Wells' Trattoria.

Mario Batali Holiday Food

Mario Batali

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Customer Reviews:
Total reviews: 9 Average rating: 4.5 of 5

Editorial Review:

Never is the generosity and spirit of the Italian table more evident than at the holidays, when great food and good times are on the menu in every household. In his new book, Mario Batali captures all the flavors of this festive season with enticing recipes that showcase the brilliance of simple Italian food at its best.

Four complete menus offer abundant meals for the holidays, starting with the seafood extravaganza known as the Feast of Seven Fishes, traditionally served on Christmas Eve. Mario's rendition includes almost a dozen delectable fish and seafood dishes, from delicate sea bass ravioli to the indispensable baccalà, here served in the Vesuvian style. A magnificent boned and rolled turkey breast stuffed with roasted chestnuts is the centerpiece of a lavish Christmas Day's menu, while an assortment of alluring finger foods and a showstopping ziti-and-meatball-filled pasta dome set the tone for a lively New Year's Eve celebration. For the relaxed entertaining of New Year's Day, Mario suggests a procession of marinated salads, pastas, and stuffed vegetables, all served at room temperature, capped off with fresh homemade sausage with sweet peppers.

One of the great pleasures of cooking at this time of the year is baking, and Mario Batali Holiday Food includes recipes for a dozen irresistible holiday cookies, some authentically Italian and others family favorites Mario has relished since childhood. You'll also find a host of delectable tortes, custards, cakes, and confections as well as wine suggestions and a refreshing aperitivo to round out each holiday menu.

Whether you're creating a full-blown Italian spread or simply adding a touch of Italy to your own family traditions, Mario Batali Holiday Food will make your holiday gatherings memorably delicious.

Marcella's Italian Kitchen

Marcella Hazan

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Customer Reviews:
Total reviews: 6 Average rating: 4.5 of 5

Great Italina cookbook with substance 5 out of 5 stars.
22 of 22 people found this review helpful.

This is an excellent and wonderful book! While other Italian cookbooks tend toward fanfare and no substance this book is full of great recipes (I have tried about 20 of them and recipes were easy to follow and dishes are full of flavor. Each name of the recipe is listed in Italian and a American name is given (e.g. Fileto col Pamigiano, Tenderloine Fillet with Parmesan Cheese, hot red pepper and parsley). If you are looking for a good Italian cookbook easy follow with great recipes this is it. I have 60 cookbooks and this is one of my best.

Precise Description of Italian Cooking Principles. Excellent 5 out of 5 stars.
19 of 25 people found this review helpful.

Working backward from Marcella Hazan's latest work, this book `Marcella's Italian Kitchen' is the third of Ms. Hazan's books I will be reviewing. Following Ms. Hazan's advice early in this book to pay very close attention to words and exactly what they say, I adduce (and confirm by a reading of many prefaces to the various recipes) that this book is less about traditional Italian recipes than it is about recipes collected by and prepared by Ms. Hazan in her own kitchen, personal or classroom, which are done in the Italian style. And, Ms. Hazan goes to very great lengths to define exactly what that Italian style is. She does this to a depth of detail which puts overshadows virtually all other popular American interpreters of Italian cuisine. That is not to say she disagrees with them. Part of my confidence in stating that Ms. Hazan is giving us the right stuff is based on my having read and heard the same themes from other respected authorities such as Mario Batali, Lydia Bastianich, and Nancy Harmon Jenkins. It means she both takes everything just one step further into the authentic soul of Italian cooking, and explains those steps in depth, leaving virtually nothing to the imagination or to an invocation of some sense of the spiritual as Ms. Grace Young does when she rhapsodizes over `wok hay' or `The Breath of the Wok' in a recent work.

Be clear that Ms. Hazan's devotion to an authentically Italian style of cooking does lead her to hold strong positions that violate some conventional American wisdom on Italian cooking. Some of these positions are easy to understand for anyone who has watched two or three `Molto Mario' shows, such as the banishment of bread flavored with butter and garlic to the realm of the inauthentic sham posing as `garlic bread'. True Italian garlic bread or bruschetta is always oiled with olive oil and not butter. And, the authentic article is grilled. A more difficult precept is the banishing of French style stocks from the making of Italian soups. I have even seen a review of her later book, `Marcella Cucina', criticize her strongly for this position, in spite of the fact that Batali, Bastianich, and Bugialli all agree with Ms. Hazan. It is easy to make this mistake, as there are probably tens of thousands of recipes in America that innocently build a suppa or ministre with chicken stock from a can. In better books, the authors probably recommend these soups be made with homemade STOCKS based on a recipe straight from their favorite French cooking authority. An even more surprising statement is when Ms. Hazan admonishes us not to add Parmigiano Reggiano to sauces based on olive oil. Even I find this a little hard to take, unless on understands this to mean that you do not flavor the final dish with both fresh olive oil AND freshly grated cheese. She even disagrees with my hero Mario in professing to use prefer only fresh tomatoes in cooking, and canned tomatoes, even San Marzano tomatoes are second best. My verdict on all of this is to go back to the title and remind you, dear reader, that Ms. Hazan is teaching us her interpretation of true Italian kitchen practice. If you accept her on that basis, she is simply the best there is writing in English.

If you are not happy with these constraints, consult the dozens of good books of recipes inspired by the Italian cuisine such as those from Lydia Bastianich, Jamie Oliver and Rogers and Gray of River Café.

Focusing on the `Marcella' in the title be sure to understand that many of the recipes in this book are Ms. Hazan's inventions. What makes this so delightful is that her stories about how many of these dishes came about match exactly the analysis of Tom Colicchio in `How to Think Like a Chef' where he says that chefs do not conceive of a dish then go out to shop for the right ingredients. Exactly the opposite is true. Most original dishes arise when the cook is faced with a limited set of available ingredients. `Necessity is the mother of invention' was never truer than when it is applied to the cook in the kitchen. And, all the invention is done while remaining true to the principles of the Italian kitchen.

Since Ms. Hazan how has five books on exactly the same subject, one can be concerned that one may be better than the others. Pending my review of her earliest books, I will say that there is some repetition of introductory information across volumes and some duplication of descriptions of basic techniques such as the making of fresh pasta, but there is no duplication of recipes. And, not only is there no overlap of recipes, each book presents the material in a somewhat different way, making the encounter that much more interesting. I will say that the lessons on fresh pasta making are a bit better in `Marcella Cucina' than they are in the present volume, as the newer book adds very good pictures to the text to guide the student. Also, the discussion of the foundations of Italian technique including the notion of `insaporire' is better in `Marcella Says' than in the current book. Yet, this volume contains many pages of general information and advice that is in neither of the other books I have reviewed.

Like her other books, recipes for pasta dishes are the stars, outnumbering all other recipes. Unlike `Marcella Cucina' where the pasta recipes were all about the sauces, the current volume matches the sauce to the pasta, giving the reader the whole dish. The very best things about the recipes are that they are spelled out in great detail, making them simple for even a novice. As Ms. Hazan does in every book, be warned that simple is not easy, but she takes you by the hand through each step.

Highly recommended.

Editorial Review:

With 12 pages of color photographs