- Hardcover: 512 pages
- Publisher: Fourth Estate (4 Sep 2006)
- Language English
- ISBN-10: 1841157015
- ISBN-13: 978-1841157016
- Product Dimensions: 28.8 x 20.8 x 5.4 cm
- Average Customer Review: 4.9 out of 5 stars See all reviews (36 customer reviews)
- Amazon Bestsellers Rank: 252,438 in Books (See Top 100 in Books)
Made in Italy: Food and Stories
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Product Description
Review
‘“Made in Italy “ is quite simply the perfect book. So many books are rattled off to accompany television series that when you come across the real thing, written in its own time and to its own agenda, it really hits you between the eyes…Buy this and you’ll never want to look at another Italian cookbook again.’ Gordon Ramsay, Times
‘This book is nothing short of a masterpiece.’ Nigel Slater
‘Packed with delicious recipes, many from his restaurant, and the reminiscences from his life, it is the ultimate gift for anyone interested in Italian food.’ Telegraph
'(Locatelli's) “Made in Italy”, is my Book of the Year and puts everything else I have on my Italian shelf in the shade.’Nigel Slater, Observer Food Monthly
'”Made in Italy “by the flamboyant Italian chef Giorgio Locatelli is such a fashionable combination of charming anecdotes and stories about his family that could double as recipes.' Saturday Telegraph Magazine
‘A compendium that should replace everything but Marcella Hazan on your Italian shelf.’ Kate Colquhoun, in the Daily Telegraph ‘Books of the Year
‘Large and handsome…most of the recipes are painstaking and lucid, and the context embraces Giorgio, his family and professional life, while guiding us effortlessly through some of the riches of Italian foodstuffs.’ Tom Jaine, The Guardian
Saturday Telegraph Magazine
'a fashionable combination of charming anecdotes and stories about
his family that could double as recipes.'
his family that could double as recipes.'
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Customer Reviews
Most Helpful Customer Reviews
35 of 35 people found the following review helpful
Format:Hardcover
I've got tens of Italian cookbooks and this is the one I would fight to keep. It's all well and good having 40 recipes for courgettes a la 'Silver Spoon', but good food is so much more than join-the-dots recipes. It's about fantastic ingredients and people and ideas and places and inspiration and stories and passion. 'Made in Italy' is all of these things tied together with beautiful photography by the obscenely multi-talented Dan Leppard.
Technically, there isn't anything in here that a confident amateur couldn't tackle. Some of it is time consuming, as good food can be, but there's certainly nothing here on the timescale and complexity of a French cassoulet. Some of the recipes are involved, but I want that in a cookbook. If all you ever do is make bruschetta, minestrone and pasta al forno then you will eat well but your cooking will probably never improve. If you don't want a challenge and don't want to spend a happy Saturday afternoon in the kitchen hand-making tortellini or perfecting the epic cannoli di ricotta then fair enough. Stick with, say, 'Jamie's Italy': an excellent, easy to follow introduction to Italian cooking that covers all of the classics.
The recipes are all outstanding, as you would expect from a chef of Locatelli's reputation. He delights in passing on his expertise and writes with warmth, honesty and humour. What really shines is the depth of background information on ingredients and dishes, and the detailed explanations of why things are done just so. I learned more about risotto, for example, from 'Made in Italy' than from the rest of my Italian food books put together. It's this fundamental understanding of what a dish is about that will make you a better cook. Much better.
Locatelli uses authentic ingedients and this is how it should be. What fits the dish fits the dish. Not all of these ingredients are readily available from your local Happy Shopper but he usually suggests alternatives, for example substituting Sardinian Ovinfort cheese (Google hits 241) with Gorgonzola (3,710,000). Of course if you want to make bottarga salad then you're going to need a slab of bottarga and that's what the Internet is for. The book is north-centric and better for it. It specialises. Italian food is not just pasta, oil and tomatoes whatever Saturday Kitchen would have you think.
If you want a workhorse book of recipes then get 'Silver Spoon', or on a smaller scale Elizabeth David's 'Italian Food' or Oliver's 'Jamie's Italy'. 'Made in Italy' is so much more than a recipe book. If you want to come that bit closer to understanding Italy and its food and people then buy Locatelli's book, read it and love it.
Technically, there isn't anything in here that a confident amateur couldn't tackle. Some of it is time consuming, as good food can be, but there's certainly nothing here on the timescale and complexity of a French cassoulet. Some of the recipes are involved, but I want that in a cookbook. If all you ever do is make bruschetta, minestrone and pasta al forno then you will eat well but your cooking will probably never improve. If you don't want a challenge and don't want to spend a happy Saturday afternoon in the kitchen hand-making tortellini or perfecting the epic cannoli di ricotta then fair enough. Stick with, say, 'Jamie's Italy': an excellent, easy to follow introduction to Italian cooking that covers all of the classics.
The recipes are all outstanding, as you would expect from a chef of Locatelli's reputation. He delights in passing on his expertise and writes with warmth, honesty and humour. What really shines is the depth of background information on ingredients and dishes, and the detailed explanations of why things are done just so. I learned more about risotto, for example, from 'Made in Italy' than from the rest of my Italian food books put together. It's this fundamental understanding of what a dish is about that will make you a better cook. Much better.
Locatelli uses authentic ingedients and this is how it should be. What fits the dish fits the dish. Not all of these ingredients are readily available from your local Happy Shopper but he usually suggests alternatives, for example substituting Sardinian Ovinfort cheese (Google hits 241) with Gorgonzola (3,710,000). Of course if you want to make bottarga salad then you're going to need a slab of bottarga and that's what the Internet is for. The book is north-centric and better for it. It specialises. Italian food is not just pasta, oil and tomatoes whatever Saturday Kitchen would have you think.
If you want a workhorse book of recipes then get 'Silver Spoon', or on a smaller scale Elizabeth David's 'Italian Food' or Oliver's 'Jamie's Italy'. 'Made in Italy' is so much more than a recipe book. If you want to come that bit closer to understanding Italy and its food and people then buy Locatelli's book, read it and love it.
40 of 42 people found the following review helpful
Format:Hardcover
I have not been able to put this book down (and believe me, it's very heavy!) since I received it a couple of weeks ago. It is a wonderful mixture of recipes, detailed descriptions of distinctive ingredients like parmesan, olive oil and pasta and stories and reminiscences from Giorgio's life. While it is eminently practical, it also includes recipes for many signature dishes from Locanda Locatelli as well as shortcuts and adaptations for cooking at home.
Along with Marcella Hazan's 'Essentials of Classic Italian Cooking', you could not have a better guide to Italian food.
Along with Marcella Hazan's 'Essentials of Classic Italian Cooking', you could not have a better guide to Italian food.
43 of 46 people found the following review helpful
Format:Hardcover
This book will still be around when Jamie Oliver is just a dinner ladies' distant memory.
'Made In Italy' is densely packed with fascinating and insightful information regarding Italy and its food, for example there are 24 pages studying each aspect of just one dish - the classic risotto (then a further fifteen risotto recipes and even more variations).
But while this is a comprehensive book, it isn't complicated. Locatelli's charisma and style - so beloved of the celebrity set - oozes from the page, and the range of recipes is enough to turn you from non-chef, to sous-chef.
You get a sense that this a book which has been really honed (I read an interview with Locatelli that said he had been making it for five years), and is in marked contrast to the Gordon Ramsay/Jamie Oliver/Gary Rhodes method of releasing a book every six months as though it's a magazine. It's also really beautifully designed and photographed. It's a perfect gift for food lover - ideally you'd want one for the kitchen, and one for your coffee table.
'Made In Italy' is densely packed with fascinating and insightful information regarding Italy and its food, for example there are 24 pages studying each aspect of just one dish - the classic risotto (then a further fifteen risotto recipes and even more variations).
But while this is a comprehensive book, it isn't complicated. Locatelli's charisma and style - so beloved of the celebrity set - oozes from the page, and the range of recipes is enough to turn you from non-chef, to sous-chef.
You get a sense that this a book which has been really honed (I read an interview with Locatelli that said he had been making it for five years), and is in marked contrast to the Gordon Ramsay/Jamie Oliver/Gary Rhodes method of releasing a book every six months as though it's a magazine. It's also really beautifully designed and photographed. It's a perfect gift for food lover - ideally you'd want one for the kitchen, and one for your coffee table.
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Most Recent Customer Reviews
Cookbook
Good price, fantastic book and excellent delivery. This is not only a brilliant cook book, it's a great read and full of lovely stories.
Published 3 months ago by Pingley
A true masterclass....Amazing
Calling all Locatelli fans and I have been one for many years now - this is the book you've been waiting for. Read more
Published 4 months ago by Danny Marbella
Brilliant and beautiful book.
It's all been said below; I'll just add that it's without a doubt the best Italian cookbook I own and probably the best in any cuisine.
Published 9 months ago by R. Wade
Inspirational Cooking
I was lucky enough to be taken to Locanda Locatelli in London as part of a celebration, and was very impressed. Read more
Published 11 months ago by tryingtorulethebooks
A bible for those who love to cook, and learn about food!
I bought this book for my daughter, she is 17 years old. She wants to study pastry cheffing and culinary arts in college, she loves to cook. Read more
Published 12 months ago by Bella
locatelli
What a great book, full of nice recipes and great stories
about the importance of using the best ingredients and how to find them.
I really recommend this book
about the importance of using the best ingredients and how to find them.
I really recommend this book
Published 13 months ago by DP
WOW! Fantastico
This book truly encompasses Giorgio Locatelli and his love of Italian food, that you too will inexorably fall in love with Italy and its food. Read more
Published 19 months ago by Sofia
FAB recipes just for you!
This book - this collection of recipes and commentary - is a treasure! Absolutely no tweeishness, just wonderful flavours, easily-available
produce and clear directions makes... Read more
produce and clear directions makes... Read more
Published on 8 Mar 2010 by Jane Stackpool Blaikie
Locatelli delight
I was delighted with the speed with which this product was dispatched to me and would highly recommend this book to anyone who has an interest in cooking and loves Italian food.
Published on 9 Jan 2010 by Dorcas Taylor
Simply Wonderful
I bought this as a Christmas gift for a keen armature cook. I have the hard back copy and it is simply wonderful. Read more
Published on 31 Dec 2009 by Mr. C. Windras
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