- Paperback: 32 pages
- Publisher: Weidenfeld Nicolson Illustrated (9 Sep 1996)
- Language English
- ISBN-10: 0297836323
- ISBN-13: 978-0297836322
- Product Dimensions: 14.7 x 11.4 x 0.8 cm
- Amazon Bestsellers Rank: 1,349,210 in Books (See Top 100 in Books)
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Product Description
Product Description
This volume is part of a series which brings together 24 chefs and cookery writers to present ten of their favourite recipes. As a whole, the series forms a cookery library ranging from soups to salads, lunches to suppers, risotto to roasts, and cakes to cookies.
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2.0 out of 5 stars (1 customer review)
2.0 out of 5 stars
10 tiny-print Risotto recipes, + stock recipe, 4"x5", 14 July 2011
By Sustainable Global Foodie - Published on Amazon.com
This review is from: Risotto (Master Chefs) (Paperback)
This was not one of my better cookbook buys. I thought that I was buying a big book of Risotto recipes for some reason. The book is tiny, about 4x5 inches, and around 1/8 inch thick despite the thick paper. I wonder if it is designed to jam into a recipe box.
The recipes themselves look good (I am an avid cook and cookbook collector but have not tried the recipes, sorry). I was just very curious to try the Michele Scicolone cookbooks in the one-topic formats. Curiosity killed the cat and the pocketbook. LOL My recommendation would be to stick to Michele Scicolone's bigger cookbooks. Or go with another authos's regular-sized cookbook. Trattoria Cookbook by Biba Caggiano has 15 Risotto recipes, but no photos.
The Risotto book is not suitable for separating into recipe cards, though the pages are that size. The recipes are presented on the left side, and the pictures on the right and facing page. So, convenient in book format (though a bit difficult to keep open) but unsuitable as recipe cards, as each recipe will have the wrong photo if you separated the recipe pages into individual pages. The print is tiny enough to strain most eyes.
The Risotto recipes are as follows: Tomato and Basil, Leek and Pancetta, Italian Sausage (with mushrooms), Roasted Beetroot, Red Wine, Prawn and Scallop (on the cover), Fennel, Golden Carrot with vegetable confetti (peas, red pepper, zucchini, basil), Orange (orange and lemon zest included), and lastly Pear and Parmesan. These are followed by a chicken stock recipe, and tips on making Risotto, like enlist a friend to help you stir the risotto constantly.
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