19 of 21 people found the following review helpful
Beautiful presentation, shame about the recipes,
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This review is from: Italian Kitchen (Hardcover)
This is a lovely looking book with wonderful pictures and a really appealing collection of recipes. But the recipes have not been checked! I have cooked two of the recipes twice each and they are incorrect!
Baci di Dama biscuits are lovely but, after you've put 1-2 tbsp of the sugar in the mix, what do you do with the rest of the 120g? I looked up other Baci di Dama recipes online and found that you roll the biscuits in it just before baking.
Pomodori Ripieno do Riso calls for 'Italian rice, preferably Vialone Nano'. I couldn't get that so I used Arborio, usually described as a practical alternative to Vialone. After following the recipe to the letter, the rice was not cooked. And I don't mean it was al dente. I mean that it was hard! And it's not my oven temperature, that was checked with an oven thermometer.
We have become used to clear recipes which, if you follow the instructions, work well. Delia is the queen of this, but there are many other cooks who also offer foolproof instructions.
This is potentially a lovely book and I will try more of the recipes, but the sloppy lack of attention to detail is most disappointing.
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Showing 1-2 of 2 posts in this discussion
Initial post: 23 Nov 2012 02:26:18 GMT
A. Walsh says:
Every recipe for Pomodori Ripeno do Rico that I have seen requires that the rice be boiled beforehand!
Posted on 3 May 2013 10:35:04 BDT
That's strange - I have three other books by Anna del Conte ("Classic Italian Recipes", "The Concise Gastronomy of Italy" and "Pasta" with Eric Treuille) and I found the recipes extremely reliable and detailed. Maybe the problem lies with the proofreading.
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