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Italian Regional Cooking [Hardcover]

A. Boni
5.0 out of 5 stars  See all reviews (1 customer review)

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Product details

  • Hardcover: 300 pages
  • Publisher: Thomas Nelson & Sons Ltd (Oct 1969)
  • Language: English
  • ISBN-10: 0171470583
  • ISBN-13: 978-0171470581
  • Product Dimensions: 29.7 x 23.4 x 2.8 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: 2,860,578 in Books (See Top 100 in Books)

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Most Helpful Customer Reviews
5.0 out of 5 stars Best Italian cookbook in English 22 Oct 2009
When a young man in Canada, I have learned to cook Italian from Signora Boni's legendary cookbook. Published decades ago, it is still the unrivalled Italian cookbook available in English. The photos are not lush and detailed enough by today's standards (where often the picture overwhelms the text), but the recipes are as tasty and authentic as you will find even in the greatest of cookbook masterpieces such as that of Artusi or Sartoni. Anyone with some ability to read Italian should get her La cucina regionale. Since we are dealing with a cookbook, it is not unimportant to note that while my copy dates from 1969, it is still in fine condition. Thanks to Amazon!
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Amazon.com: 4.8 out of 5 stars  15 reviews
38 of 38 people found the following review helpful
5.0 out of 5 stars A Wonderful Cookbook 16 Jan 2002
By A Customer - Published on Amazon.com
Format:Hardcover|Verified Purchase
This is my favorite Italian Cookbook. I purchased it 15 years ago and still use it all the time. I was sorry to see it was out of print, as my copy is so worn. This is the real Italian cooking, arranged by the different regions of Italy. Don't expect typical Italian-American fare (spaghetti and meat balls with gallons of tomato sauce, pizza with tons of meat and cheese, etc.). The recipes in this book are spectacular. Some of my favorites include Osso bucco Milanese (braised veal shanks) with saffron risotto, spaghetti with red clam sauce Viareggio, Manzo brasato (a beef roast, slowly braised in red wine with vegetables, served with polenta), and the Abruzzi pasta sauce made with lamb, red sweet peppers and tomatoes (d'Agnello). The recipes are easy to follow. Though the author often asks for fresh tomatoes, we've found that good canned plum tomatoes or crushed tomatoes in puree work fine for these recipes. Although occasionally, an ingredient is not readily obtainable in the U.S., you can usually find suitable substitutes. If you love authentic Old World Italian cooking, this book is well worth having.
9 of 9 people found the following review helpful
5.0 out of 5 stars Ada Boni's Italian Regional Cooking is extraordinary! 21 Dec 2007
By Michael R. Lefkow - Published on Amazon.com
Italian Regional CookingWhen I was in college in the sixties, I heard of Ada Boni as the best Italian cookbook writer. Only recently have I begun cooking in any serious way. I found a copy of Italian Regional Cooking at Powell's in Portland, Oregon several months ago. I have fallen in love with Ada Boni, though I fear she is long gone (I searched for an notice of her passing on the internet, but nothing turned up). My wife understands, after a fashion, in part because she loves the results. The recipes are so extraordinarily good - try the Ragu Bolognese, the Napolitano Sauce (with about half the oil though), the osso buco, etc. and see for yourself. Enjoy!
6 of 6 people found the following review helpful
5.0 out of 5 stars The First and still one of the Best Regional Italian Cookbooks 4 May 2009
By Italian Wine Lover - Published on Amazon.com
Thirty five years ago I was coming home to Phildelphia to visit my family at Xmas. I was living in London and arrived in Philadelphia without luggage. The airline said it would be along in a few days. On my way to my parent's house, the taxi passed a bookstore. I had them wait so I could run in and get a couple presents. I've long forgotten what I got my father but Adi Boni's book was my Xmas present to my mother that year. She loved it. Whenever I went to visit she cooked something from it and everything was incredible. After my mother passed away, I got the book and cooked from it for years. We go to Italy every year and I am more and more pleased with the recipes in this amazing book. Things I thought were merely delicious, I now know to be absolutely authentic.

I think in Amarcord, Marcella Hazan talks about learning how to cook from Ada Boni's book. Over the years, I've taken classes with Guilano Bugiali and cooked from Mario and Marcella and so many others. However, if I had only one Italian cookbook I could keep forever, this would be the one.
4 of 5 people found the following review helpful
5.0 out of 5 stars My First Cookbook Purchase 14 Jun 2010
By Gentle Reader - Published on Amazon.com
I still remember buying this book at the Barnes and Nobel bookstore that used to be on 5th avenue and 18th Street in Manhattan. I had a crush on a young man who had just returned from Italy and he spoke about Pasta Matriciana, which I, an Italian-American with Sicilian and Neapolitan parents, had never heard of nor made before. With the help of this book I was able to make this, and so many other Italian regional dishes. The boy is long gone, but the book remains one of my favorites among literally hundreds of cookbooks that I have collected over the years. I did not realize until years later, that the T alisman Cookbook, which was the only Italian cookbook my mother owned, was also by Ada Boni. I think that when all is said and done, Italian Regional Cooking will remain a source for la vera cucina Italiana after many of the currently hip books have long since faded into oblivion.
3 of 4 people found the following review helpful
5.0 out of 5 stars A classic and well worth owning. 22 Aug 2011
By Federico (Fred) Moramarco - Published on Amazon.com
This is the first Italian cookbook I ever bought--many years ago. It's pages are stained with olive oil, tomato sauce, and God knows what else. Though I now have a substantial library of Italian cookbooks, this is one I keep going back to. I particularly like the way the recipes are organized by region and are easy to follow. Many traditional recipes are here--like authentic Italian meatballs, various kinds of pasta sauces, eggplant parmigiana and so on, but you'll also find unusual dishes that are not for the faint of heart: baked eels and anchovy pie, for example. I especially love the Apulia section of the book, because my family is from that region, and it's the only place I've been able to find recipes for things my mother used to make around the holidays, like "carteddate," crisp, honey-coated pastries, and Zeppole di San Giuseppe, a sweet fried dough that appeared during various holiday seasons.
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