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Made in Italy: Food and Stories Paperback – 1 Apr 2008

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Product details

  • Paperback: 512 pages
  • Publisher: Fourth Estate (1 April 2008)
  • Language: English
  • ISBN-10: 1841157023
  • ISBN-13: 978-1841157023
  • Product Dimensions: 17.8 x 3.8 x 24.9 cm
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (62 customer reviews)
  • Amazon Bestsellers Rank: 19,757 in Books (See Top 100 in Books)

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Product Description


‘“Made in Italy“ is quite simply the perfect book…Buy this and you’ll never want to look at another Italian cookbook again.’ Gordon Ramsay, The Times

‘This book is nothing short of a masterpiece.’ Nigel Slater

‘I love Giorgio’s book. It’s full of his love of food; this is one of my favourite books.’ Kate Winslet

‘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

'”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.' Daily Telegraph

‘A compendium that should replace everything but Marcella Hazan on your Italian shelf.’ Kate Colquhoun, Daily Telegraph

‘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, Guardian

‘This book is, like all the best Italians, good-looking and just a bit irreverent. Even so, it would be a shame to leave this one on the coffee table, rather than take it into the kitchen where it belongs.' Time Out

'Giorgio Locatelli's “Made in Italy” is a beautiful, evocative book, looking not just at traditional Italian ingredients and local recipes but also at local traditions and memories…deserves to become a classic.' Waterstone’s Books Quarterly

About the Author

Michelin-starred Giorgio Locatelli is one of Britain's best known Italian chefs. Giorgio began his career at his family's restaurant in Italy before coming to London. He was head chef at Zafferano in London from its opening to a storm of praise and press coverage in 1994, before moving in 2002 to open Locanda Locatelli, where he remains chef-patron.

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Most Helpful Customer Reviews

51 of 51 people found the following review helpful By Clive on 25 Sept. 2007
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.
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15 of 15 people found the following review helpful By Dr. Iain Gartshore on 6 Jun. 2008
Format: Paperback
I bought this book on a whim whilst on holiday and now find myself reading it from cover to cover. The whole concept is to put the food and the chef in context; the book reads like no other cookery book I have come across. A whole range of ingredients are explained in short essays throughout the book (eg olives, olive oil, balsamic vinegar, parmesan etc). The recipes are split into starters, soups, risotto, fish, meat, pasta and deserts. In amongst the essays and recipes are wonderful photographs and short autobiographical vignettes from Locatelli.

I also have the excellent 'Sliver Spoon', but it is eclipsed by 'Made in Italy'. The former is a huge repository of recipes, listed in exhaustive detail. Locatelli's book on the other hand takes you back to the origins of the food, where it comes from, how it is produced and what to look out for in the market and deli. My wife is currently in food heaven - I find the recipes easy to follow and yes some of the ingredients are a little difficult to get (especially in the West Highlands!) but using your common sense you can easliy find substitutes.

This is without question an instant classic, destined to be a well used kitchen companion for the future. I like one posted idea of having one for the kitchen and one for the coffee table - I would add a third copy for an emergency present. Anyone who enjoys food will appreciate this book immensely. Now I only have to decide which recipe to attempt this weekend...........
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48 of 51 people found the following review helpful By Zachary Goode on 6 Nov. 2006
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.
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5 of 5 people found the following review helpful By tryingtorulethebooks on 12 Jun. 2011
Format: Hardcover
I was lucky enough to be taken to Locanda Locatelli in London as part of a celebration, and was very impressed. The only problem with that is I then spent months wanting to go back and try everything else on the menu! As soon as I saw this book I knew I was going to buy it, but I was a little suprised by the size of the thing, it is huge!

It is one of of the best cook books I have ever had. The indepth writing on every subject is not just interesting and informative, but shows a huge amount of passion for the subject. Every time I pick up this book to flick through for a recipe I get sucked back in, and end up sitting back down for an hour just reading and staring at beautiful pictures. You aren't just offered a recipe for pasta, but a whole section of history and inspiration, as well as the practicalities of making the food itself.

Whilst some of the recipes aren't the simplest or quickest in the world, they are completely achievable for someone with a bit of spare time and a bit of confidence. It is very easy to follow, and every recipe I have made so far has worked really well. One of the dishes I ate at the restaurant is included too, so after comparing my attempts with those I had there, I have to conclude that the recipe is pretty accurate, even taking into account my lack of 'chefiness'!
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