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As one would expect from a book put together by the members of the Italian Academy of Cuisine, this represents the apex of Italian food culture. The book is an essential contribution to our understanding of the intricate complexities of real Italian food. I have found here recipes unknown to me, despite my having studied the subject for more than five decades. --Comm. Antonio Carluccio, OBE
An extensive cookery book that every Italian cook should read to give themselves a refreshing insight into the greatest cuisine of the world. Many of us feel that we know the regional dishes of Italy, yet this bible of a book broadens and expands our horizons to the unexpected. This is a very important cook book if you love diversity and need to be reminded of meals and dishes eaten while there. It will teach you the traditions and ingredients of Italy and an understanding of Italian s approach cooking a book to truly treasure. --Rose Gray & Ruth Rogers - The River Cafe
An extensive cookery book that every Italian cook should read to give themselves a refreshing insight into the greatest cuisine of the world. Many of us feel that we know the regional dishes of Italy, yet this bible of a book broadens and expands our horizons to the unexpected. This is a very important cook book if you love diversity and need to be reminded of meals and dishes eaten while there. It will teach you the traditions and ingredients of Italy and an understanding of Italian s approach cooking a book to truly treasure. --Rose Gray & Ruth Rogers - The River Cafe
Product Description
This is the most comprehensive authentic Italian cookbook ever published in the English language. With the prestigious Italian Academy of Cuisine as the author and more than 2,000 recipes, this has the greatest scope of any Italian cookbook. But it's also far-ranging in terms of geography. The book is divided into 8 chapters: Antipasti; Pizza and Sauces; Pasta, Polenta and Rice; Seafood; Meats and Poultry; Vegetables; Cheese; Sweets and Liqueurs All regions are covered: Apulia, Sicily, Sardinia, Abruzzi, Emilia-Romagna, Umbria, Tuscany, Veneto, Latium, Liguria, Calabria, Basilicata, Alto Adige, Campania, Friuli, Lombardy, Piedmont, Marche, Trentino, Molise
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Most Helpful Customer Reviews
8 of 8 people found the following review helpful
Format:Hardcover
This is the best Italian cookbook on the market. There are no pictures, and some of the old recipes are without measures (so guess) therefore some cooks will not like it. However I've tried at least half of the recipes that I didn't know before and they all worked and the ideas even introduced me to new combinations. Forget "The Silver Spoon" try this. I agree that the format is not the best but you don't cook the book.
9 of 10 people found the following review helpful
Format:Hardcover
I bought this book as a kind of a follow on for myself from Marcella Hazan's wonderful Italian cookery bible: The Essentials of Classic Italian Cooking. It is certainly comprehensive and there are some wonderful recipes. However, in contrast to Mrs Hazan not all of the recipes work out well. There have been a couple that have failed to turn out as expected and, in common with another reviewer, I have had to use a bit of adaptation along the way. And the imperial system of cups is a bit annoying, although one should not stick rigidly to measurements anyway.
That said, it is a cook book of epic proportions. There is a recipe for using up your unwanted quadropeds (donkey stew) and even one for frog risotto!
There is a great little recipe for Ditalli pasta with anchovies and sun-dried tomatoes. I seem to recall a similar one in Rick Stein's Mediterranean book. Weird...
Worth buying if you like Italian food, but buy Marcella Hazan's one first.
That said, it is a cook book of epic proportions. There is a recipe for using up your unwanted quadropeds (donkey stew) and even one for frog risotto!
There is a great little recipe for Ditalli pasta with anchovies and sun-dried tomatoes. I seem to recall a similar one in Rick Stein's Mediterranean book. Weird...
Worth buying if you like Italian food, but buy Marcella Hazan's one first.
25 of 29 people found the following review helpful
Format:Hardcover
I have only just opened this book, so I will not dare to comment on the recipes. However the book is not "English" but American, so the amounts of dry ingredients are shown in cups, the oven temperatures in F not C and the names of some of the ingredients American. Some people will be able to cope with this, but an American cup does not equate to a weight, but to a volume, so either you need a chart or an American cup measure. It is ironic that the original Italian will be in metric!
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Most Recent Customer Reviews
Awesome
Awesome book, sooo complete. Only problem is the U.S. units used with no metric units on the side. Hate having to convert everything before on the computer..
Published 2 months ago by bgloria100
Brilliant book! A must-buy for those who love authentic Italian food
Ok, so another reviewer complained that the measurements were in Imperial measures, but then again, look at who published the book... Rizzoli, based not in England, but New York. Read more
Published 14 months ago by Stefan
An Encyclopedia of Italian Cooking
This is a beautiful book, and it's enormous! A present for my mum who's studying italian - she loves it.
Published on 19 Jan 2010 by J. Ivie
Great book but some faults
I got this as a winter present for myself and overall I'm very pleased with it. The recipes have a kind of charm to them; they are not over-descriptive and sometimes you have to... Read more
Published on 6 Jan 2010 by M. Tate
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