24 of 24 people found the following review helpful
The way a cook book should be!,
This review is from: Gastronomy of Italy (Paperback)
This is a heavy book in weight and price, but definitely not in content.
Written in an easy-flowing style, the recipes are clear, concise and uncluttered - the Author obviously loves the food and the country - it includes a potted history of cooking in the Italian peninsula, detailing the influences from France, Arabia, Germany and the New World. There are numerous references to the formative cookery writers of the past, many of whose recipes remain unchanged to this day!
This is the only book I've seen with such a comprehensive list of ingredients (apart from specialist ingredients books) - almost everything available is described in detail.
This list takes up nearly half the book, but is an integral part of it, as it gives one a deeper insight to each ingredient and hence the importance of its use in the recipes.
The recipes themselves range from the classic & regional to the obscure & parochial and many are accompanied by delicious photographs that just beg you to try out the recipes.
This is the way cookery books should be ... gets my five stars.