- Hardcover: 512 pages
- Publisher: Alfred A. Knopf; 1 edition (Nov 2002)
- Language English
- ISBN-10: 0375402268
- ISBN-13: 978-0375402265
- Product Dimensions: 24.1 x 19.2 x 3.5 cm
- Amazon Bestsellers Rank: 4,809,535 in Books (See Top 100 in Books)
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Product Description
Product Description
Make it Italian . . . But how to achieve the genuine Italian flavor that we Americans love so much?
According to Nancy Verde Barr, author of the incomparable We Called It Macaroni, the secret lies in knowing one’s ingredients and how to cook with them; it is a birthright that is passed down through generations of Italian families. She learned by watching her grandmother, Nonna, and now, in this wonderfully instructive and warmhearted book, she translates that hands-on experience into a primer of techniques and tastes that will become our Nonna in the kitchen.
First she introduces us to the Italian cupboard -- essential ingredients that give Italian dishes their distinctive flavors. Then, for each category of food, she gives us a Primary Recipe, detailing the right cooking techniques, timing, seasoning, and finishing touches to achieve the perfect balance of taste and texture. Countless variations follow, enabling us to put into practice all we have learned.
For example, once we have mastered Penne and Marinara Sauce, we can confidently whip up Linguine with Tuna and Pea Sauce or Rigatoni with Eggplant Sauce or Ziti with Sausage and Peppers.
The perfect formula for making Veal Scaloppine with Lemon and Parsley invites us to use pork, chicken, or turkey, or to try rolled, stuffed, and breaded versions.
Fresh fish and seafoods are roasted, sautéed, steamed, or braised according to what is the best for each species. The detailed instructions for Roasted Whole Red Snapper can be applied to small stuffed sardines; the formula for Sautéed Tuna Steaks with Prosciutto and Tomatoes works beautifully for Sautéed Monkfish Medallions with Pancetta and Cream.
The same principle applies to vegetables, the glory of the Italian table. The right cooking techniques bring out the best in each seasonal offering, from Roasted Green Beans to Smothered Broccoli Rabe.
The desserts she gives us are her own favorites, homey and simple to make -- light Semolina Pudding, “cooked creams” like the classic Panna Cotta, tender sponge cake (and its reincarnation in her version of Tiramisù), some fruit delights, and the formula for crisp biscotti.
There are charts throughout to guide us in creating our own recipes out of the lessons we have learned.
For Nancy Verde Barr, Italian cooking is musical and diverse, and recipes should be inspirations, not inflexible instructions. Now, with the tools she has given us, we can confidently reproduce that genuine Italian flavor.
According to Nancy Verde Barr, author of the incomparable We Called It Macaroni, the secret lies in knowing one’s ingredients and how to cook with them; it is a birthright that is passed down through generations of Italian families. She learned by watching her grandmother, Nonna, and now, in this wonderfully instructive and warmhearted book, she translates that hands-on experience into a primer of techniques and tastes that will become our Nonna in the kitchen.
First she introduces us to the Italian cupboard -- essential ingredients that give Italian dishes their distinctive flavors. Then, for each category of food, she gives us a Primary Recipe, detailing the right cooking techniques, timing, seasoning, and finishing touches to achieve the perfect balance of taste and texture. Countless variations follow, enabling us to put into practice all we have learned.
For example, once we have mastered Penne and Marinara Sauce, we can confidently whip up Linguine with Tuna and Pea Sauce or Rigatoni with Eggplant Sauce or Ziti with Sausage and Peppers.
The perfect formula for making Veal Scaloppine with Lemon and Parsley invites us to use pork, chicken, or turkey, or to try rolled, stuffed, and breaded versions.
Fresh fish and seafoods are roasted, sautéed, steamed, or braised according to what is the best for each species. The detailed instructions for Roasted Whole Red Snapper can be applied to small stuffed sardines; the formula for Sautéed Tuna Steaks with Prosciutto and Tomatoes works beautifully for Sautéed Monkfish Medallions with Pancetta and Cream.
The same principle applies to vegetables, the glory of the Italian table. The right cooking techniques bring out the best in each seasonal offering, from Roasted Green Beans to Smothered Broccoli Rabe.
The desserts she gives us are her own favorites, homey and simple to make -- light Semolina Pudding, “cooked creams” like the classic Panna Cotta, tender sponge cake (and its reincarnation in her version of Tiramisù), some fruit delights, and the formula for crisp biscotti.
There are charts throughout to guide us in creating our own recipes out of the lessons we have learned.
For Nancy Verde Barr, Italian cooking is musical and diverse, and recipes should be inspirations, not inflexible instructions. Now, with the tools she has given us, we can confidently reproduce that genuine Italian flavor.
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
4.7 out of 5 stars (7 customer reviews)
3 of 3 people found the following review helpful:
5.0 out of 5 stars
THE Book to Have for Italian Cooking, 2 Jun 2003
By Michelle K. Macenroe "shelleykm" - Published on Amazon.com
This review is from: Make It Italian: The Taste and Technique of Italian Home Cooking (Hardcover)
Why is it THE book to have? The important aspects of Italian cooking -- which can be applied to all cooking -- are explained here, in conciseness and clarity. Why you should purchase certain items; how you should cook them and why; when to use one ingredient over another and why. Why should you cook the soffrito for pasta & bean soup slowly, over medium-low heat, for 20 minutes? Why should you remove tomato seeds from your whole tomatoes if you're cooking them for more than 30 minutes? Why should you try to find genuine Italian import stores that stock the "good" stuff? The answers are in there.I prefer to bake more than cook (my sweet tooth in action), but I like -- and can do -- both. I'm just slow in the kitchen; my husband's a better sous chef than I am. But, having an Italian grandmother and living in an area with pronounced Italian-American heritage, when I saw this book I had to get it. And after making a batch of the marinara sauce with generic crushed tomatoes, I knew I had a winner! Now I'm dying to try it out with a can of San Marzano tomatoes!
As the other reviews have stated, she explains what you need, and why you need it. Even if you doubt or don't understand either, have faith! It will work out well. I can't emphasize enough the value of quality ingredients when you cook simply, as she does in this book! Throw out your grated-cheese-in-a-can and get some *real* parmesan and a grater!
The pasta & bean soup in the "soups" section is a little lighter than some of you may be used to, but you can always add the fresh cheese of your choice. And definitely take the time to make your own stock for recipes. She may say she'll used canned stock, but after making and using my own, I'll be less likely to use canned ever again.
So far, the cooking has been simple, however, there is preparation to be done (such as making stock beforehand, or soaking & cooking beans for the soup above). But if you plan ahead, it becomes so much easier.
I am by no means an accomplished cook in the kitchen, but this book -- and the results I've got from it so far -- have given me courage to keep trying!
Did I mention the biscotti at the very end of the book? Yum yum yum - I had to make the chocolate almond variation on the anise biscotti. Incredibly enough, I got (as she said) exactly 60 biscotti from the recipe. :-)
1 of 1 people found the following review helpful:
5.0 out of 5 stars
Best of the Best, 11 Nov 2010
By alsang - Published on Amazon.com
This review is from: Make It Italian: The Taste and Technique of Italian Home Cooking (Hardcover)
I grew up a third generation Italian male who was fortunate to enjoy the cooking of an Italian mother and two Italian grandmothers. Upon leaving home to begin college, I soon realized that I had also left behind all of that wonderful food. Not willing to endure this deprivation, I also soon realized that the only practical solution was to start cooking - a completely foreign thought that had never entered my mind until now. Since I had not had the wisdom as a youngster to tap the knowledge of mother and grandmothers, I was left with the alternative of relying on Italian cookbooks to guide my efforts. And so began my journey into Italian cooking which over the ensuing years has become an enjoyable passion for the cooking and the enjoyment of the food, as well as the books themselves. I have become an avid reader of Italian cookbooks and have accumulated an extensive collection. The "glowing" praises offered by the other reviewers of this book are accurate and well-deserved. A few of the attributes that make this book a standout;
It is printed on a high quality glossy paper stock.
The recipes included are all ones that you will want to cook. Many Italian cookbooks are encyclopedic in their approach, offering many recipes that are esoteric and interesting if you are a "student" of Italian cooking, but you will probably only be interested in actually cooking a few of them.
Each recipe is presented with a brief introduction offering historical and personal comments that add great,interest and appeal, and avoids the feeling of reading a "textbook."
Without a doubt the greatest attribute of the book is that the author takes the extra care and effort to EXPLAIN clearly the various tecniques being used, and the purpose behind each procedure. This is invaluable to the beginner as well as the experienced cook. I have never seen such thorough explanation of each recipe in any other cookbook - truly oustanding.
1 of 1 people found the following review helpful:
5.0 out of 5 stars
The very best!, 30 Mar 2007
By J. Wiley - Published on Amazon.com
This review is from: Make It Italian: The Taste and Technique of Italian Home Cooking (Hardcover)
This is an incredible cookbook. I have been using it for the past 3 years and have yet to make anything out of it that wasn't fantastic. If you study this book, you will be able to make your own meals like an Italian chef. This book is just not a collection of recipes, but teaches you how to become a great cook. Nancy Barr is an awesome teacher and has written the only Italian cookbook you will need.
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