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1, 000 Italian Recipes (1,000 Recipes) Hardcover – 29 Sep 2004

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From the Inside Flap

Do you make the best pasta sauce in town, but still look for new ideas for Sunday dinner? Do you long for the flavorful produce, crispy yet chewy bread, and rich, creamy gelato you tasted in Italy? Now you can satisfy any craving with this unrivaled tribute to Italian cuisine, packed with recipes to please every palate and cater to every occasion. Feeling tired and rushed on a weekday? Make fresh tomato sauce in the time it takes to boil water and cook the pasta. Or throw together tuna salad with white beans and arugula greens for a hearty, healthy lunch or dinner within minutes. For special occasions, find a wonderful range of fish dishes for Lent or Christmas Eve, succulent lamb for Easter, and an amazing array of holiday cookies. For a festive gathering of family and friends, cook up Italian specialties like cannelloni, roast pork loin, and sautéed spinach with garlic. Then relax over a good espresso and a luscious mixed berry mascarpone tart. Celebrate the seasons with refreshing salads in the spring, grilled chicken and meats in summer, hearty, warming soups in autumn, and baked pastas in winter . . . the possibilities for fabulous meals are endless. With expert guidance on special techniques in addition to the recipes, you’ll learn to make crispy pizza, delicate ravioli, and decadent tiramisù. Advice on buying ingredients and pairing Italian wines with food makes shopping simple. Now you can enjoy all your favorite Italian delights and explore new ones in your own home. In 1,000 Italian Recipes, you’ll find: ITALIAN FAVORITES (with plenty of variations): bruschette, panini, lasagne, pizze, calzoni, risotti, and biscotti COMFORT FOODS: Pasta and Beans ("pasta fazool"); Escarole and Little Meatball Soup; Eggplant Parmigiana; Stuffed Artichokes REGIONAL SPECIALTIES: Tuscan Fish Soup; Piedmontese Spiced Roast Duck; Linguine with Sicilian Pesto; Roman Stuffed Tomatoes EASY ITALIAN: Pasta with Peas and Eggs; Skewered Tuna with Orange; Sliced Steak with Arugula; Lamb Chops with White Wine VEGETARIAN DELIGHTS: Rigatoni with Eggplant Ragù; Asparagus Risotto; Fava Beans with Greens; Mushrooms with Garlic and Parsley TEMPTING ANTIPASTI: Garlic Toasts; Roasted Peppers; Montasio Cheese Crisps; Tuna–Stuffed Peppers; Lemon Meatballs CELEBRATION DISHES: Fig and Melon with Prosciutto; Green and White Cannelloni; Braised Quail; Stuffed Breast of Veal; Zucchini Flans IRRESISTIBLE DESSERTS: Grilled Summer Fruit; Lemon Gelato; Ricotta Cheesecake; Chocolate Hazelnut Cake Whether you are looking for the perfect resource for everyday and holiday cooking, or imagine exploring all the glories of Italian cuisine one recipe at a time, you’ll never need to look beyond these pages for simple, varied, and mouthwatering inspiration.

From the Back Cover

It’s Like Getting 5 Cookbooks in 1 179 Pastas and Sauces 241 Meat, Poultry, and Fish Entrees 158 Vegetable Dishes 179 Desserts And Much More! CELEBRATE ITALIAN COOKING with this authoritative and engaging tribute. Author Michele Scicolone offers simple recipes for delicious classics such as lasagne, minestrone, chicken cutlets, and gelato, plus many more of your favorites; a wealth of modern dishes, such as grilled scallop salad; and a traveler’s odyssey of regional specialties from the northern hills of Piedmont to the sun–drenched islands of Sicily and Sardinia. Whether giving expert advice on making a frittata or risotto, selecting Italian ingredients, or pairing Italian wines with food, Scicolone enlivens each page with rich details of Italian food traditions. This book is a treasury to turn to for any occasion. Praise for 1,000 Italian Recipes "Michele Scicolone has written the best all–encompassing Italian cookbook to hit the shelves in years. Her recipes are accessible and beautifully written, and the result is a masterpiece of traditional and nontraditional Italian cookery. This tome is pure inspiration." –Mario Batali, Chef/Owner of Babbo, Lupa, Esca, Otto, and Casa Mono (New York), and host of Food Network’s Molto Mario "The broad range of recipes and wealth of information on Italian food found in 1,000 Italian Recipes confirms why Michele Scicolone was the only chef we would go to when we wanted to do our Sopranos Family Cookbook." –David Chase, Creator/Executive Producer,The Sopranos "A must–have for any serious Italian cook." –Lidia Matticchio Bastianich, Chef, Restaurateur, Cookbook Author, and Host of PBS’s Lidia’s Italian–American Kitchen

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Most Helpful Customer Reviews on (beta) 4.7 out of 5 stars 43 reviews
66 of 69 people found the following review helpful
5.0 out of 5 stars A cookbook you must keep in your kitchen. Buy it! 4 Feb. 2005
By B. Marold - Published on
Format: Hardcover
`1000 Italian Recipes' by Michele Scicolone is a great idea which, in other hands applied to other cuisines has produced heavy books with little or no inspiration. Ms. Scicolone has done this right. She has done it so right that it ups the ante for all new general Italian cuisine cookbooks to justify why one would want an alternate book when this excellent volume is already in your library.

The first thing which strikes the reader is the Table of Contents, which shows that Ms. Scicolone has a chapter on virtually every major category of Italian cooking, and, the Contents are divided into detailed subjects so that we don't only have a chapter on Antipasti, we have an Antipasti chapter plus sections on Cheese, Vegetable, Egg, Meat, Seafood, Dips, Bruschetta, and Fried Antipasti.

While this book makes no claims to being a work on regional Italian cuisine, it pays great attention to regionality. For starters, the end papers display excellent little maps of Italy and its twenty primary provinces. It is probably entirely excessive on my part, but a few more cities marked on the map would have been nice, but it is so much better than what you get in most other books that cite Italian regions that I am very pleased with this feature. The map is validated by the fact that the headnotes to most of the recipes cite the region to which the dish is native. Among other things, it fixes for certain that potato gnocchi is a speciality of Rome, and that it is the premier gnocchi recipe for Rome's Thursday menus.

This highlights the fact that in such a large book, you get not one gnocchi recipe. You don't even get just one potato gnocchi recipe. You get it neat, with lamb ragu, gratineed, with spinach, with seafood, and Sorrento style (with marinara sauce and mozzarella). You also get gnocchi made with squash and made with semolina. I do miss a recipe for gnocchi made with ricotta. And, these are not bare bones recipes. Potato gnocchi, like an omelet, is a relatively easy recipe with simple ingredients. But, both recipes require a lot of technique and gnocchi excellence comes only with practice. I think no amount of reading gnocchi recipes or even marathon sessions watching `Molto Mario' will make you a good gnocchi cook. You need to feel the dough and experiment with it to be sure it is just right. Here we get another symptom of how good this book is. I have read a lot of gnocchi recipes, and this is the first where I recall the writer's providing a really good test to tell when the potato gnocchi is good to go. Everyone tells you to be gentle and not add too much flour. This is the first I recall seeing a method for test cooking a gnocchi dumpling to see if you are good to go.

We see the same story with just about every type of recipe. It is no surprise to see a Pasta Puttanesca recipe. It is a surprise to see the traditional cooked Puttanesca plus an uncooked version of Puttanesca.

Another small feature that builds on all the other good things about this book is the fact that the Italian name is given for every recipe. This may not seem very important to the person who just happens to want a single very good source of Italian recipes, but to someone who owns twenty (20) recipes of Italian cuisine, the feature becomes very important in being able to compare two different versions of the same recipe where two authors may translate the traditional Italian name in two different ways. This simple consideration extends to names of classic preparations, lead by the distinction between a ragu (a meat sauce, as in Ragu Bolognaise) and a sugo, or thinner, meatless sauce. This legitimate distinction is probably the basis of the totally inconsequential Italian-American argument over `sauce' versus `gravy'.

The author is fairly clear that her recipes are based on Italian models, not Italian-American adaptations. This is fine, since there are plenty of excellent Italian-American cookbooks on our shelves now. She does note that she has leaned towards the modern Italian tendency to prefer olive oil to butter or lard in all recipes and she has catered to the American preference for lightly cooked vegetables, instead of hammering the green stuff the way most traditional Italians did in the past.

While Ms. Scicolone has wisely not entitled her book `Complete Italian Recipes', there are precious few subjects she has not given some reasonable treatment, including a very instructive section on making fresh pasta and sections on traditional breads, pizzas, and calzones. I'm especially pleased that she found room for a recipe for the Sardinian `sheet music' flat bread. Something so unusual needs to be in such a complete book. But, here is where we get the gaps that are filled by the grand dames of Italian cookbook writing such as Marcella Hazan, Lydia Bastianich, and Carole Field. Marcella and Lydia both have large chapters devoted to making fresh pasta, with excellent pictures to explain the techniques. And, Ms. Scicolone does not compete with Carole Field's excellent book on Italian bread baking, since it does not even touch the subject of artisinal baking. I would have not missed the bread recipes one bit if Ms. Scicolone had devoted some of this space to more Panini recipes. As the cuisine which has contributed most to the American sandwich, a few more Panini recipes and a bit more on the Panini press would have been a great addition. I am a dunce with wines, but I think the short chapter on Italian wines adds much to the book by supplying lots of useful information into a few pages.

While book cover blurbs are often political, I heartily agree with Mario Batali's epigram that this book is a masterpiece, easily a candidate for one of the ten cookbooks you keep in your kitchen.
38 of 39 people found the following review helpful
5.0 out of 5 stars Great cookbook! 26 Jan. 2005
By Chris - Published on
Format: Hardcover
I think that most cookbooks are a waste of money - you buy them and then end up only ever using one or two recipes. Not so with this book - I've already tried many of the recipes, and have found almost all of them to be "keepers." Most of the recipes are pretty simple and not too time-consuming. I was particularly excited to discover a recipe for Fried Spaghetti - a childhood favorite in my Italian household!
18 of 19 people found the following review helpful
5.0 out of 5 stars If you love food....get this 4 July 2006
By Barb RR - Published on
Format: Hardcover Verified Purchase
We just recently bought this book and have done so many recipes from it already. The herbs, the spice combinations, are just so fantastic. We haven't made one single recipe out of this book that wasn't four-star. Read the index to get an idea of the recipes - but if you love intricate, spicy, combinations of this.
13 of 13 people found the following review helpful
4.0 out of 5 stars Solid and creative 13 Jun. 2009
By H. Lindley - Published on
Format: Hardcover Verified Purchase
I have been cooking for over 45 years, have a collection of over 100 cookbooks in 3 languages, and find myself coming back to this one. Not flashy, no pictures, but solid and very dependable. This book has encouraged me to try wonderful combinations I never would have tried on my own. The key to making every recipe a hit is to try it her way exactly (at least once), use the best quality ingredients, share with friends if you can.
6 of 6 people found the following review helpful
5.0 out of 5 stars A Bible of Italian Cooking 22 Jun. 2010
By SRB - Published on
Format: Hardcover Verified Purchase
Absolutely the best Italian cookbook I've ever used. I have bought about a dozen copies as gifts. With this book you can learn to cook. Anyone who is Italian or grew up in heavily populated Italian American regions of the US will instantly recognize the authenticity of these down to earth recipes. I have been cooking weekly from this book for the last 4 years.
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