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Carluccio's Complete Italian Food Hardcover – 24 Oct 1997
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Maestro Carluccio hits the spot again with Complete Italian Food. Despite the title, it is not a comprehensive encyclopedia--how could it be, at 320 pages?--but a personal sampling of Italian food as it is still produced by traditional methods using traditional skills and materials: "real Italian food, where it comes from and why it tastes the way it does". Rather than work his way through the 20 regions of Italy, Carluccio has chosen to start with the foodstuffs themselves. A chapter is devoted to each category: Fish & Shellfish; Eggs, Poultry & Game; Fresh & Cured Meats and so on. Each contains an account of the place these foods hold in Italian culture and an A-Z of the most common individual ingredients, describing each briefly and noting differences in approach from region to region. A selection of recipes follows. It is with these that the book really rises to the heights. How does Carluccio do it? He seems to be able effortlessly to extract from the huge number of available recipes just those that will show up both the beauty of Italian food and its great range. The mushroom dishes are a good example of the deceptive simplicity at work here (fungi are a passion of Caluccio's): Taglierini Pasta with White Truffle; Procini in Oil; Cured Mixed Wild Mushrooms; Baked Kid with Cardoncelli; Judas Ears Sauteed with Garlic and Pasley; Grilled Porcini Caps with Garlic... So it continues, contributing to a wonderfully judicious and informative book. --Robin Davidson --This text refers to an out of print or unavailable edition of this title.
A beautiful, informative book - a must for all lovers of Italian food --Good Housekeeping<br /><br />A delight to read, look at and cook from --Sainsbury's Magazine<br /><br />The ultimate compendium of Italian ingredients, produce and recipes --Publishing News
A delight to read, look at and cook from --Sainsbury's Magazine
The ultimate compendium of Italian ingredients, produce and recipes --Publishing News --This text refers to an out of print or unavailable edition of this title.
Top customer reviews
I am a great fan of Italian cuisine, and a firm believer that cooking is an art, not a task. If all you need is a bible-full of straightforward recipes, with little or no background info, then perhaps something like The Silver Spoon would suit your needs better. However, if you enjoy adding your touch to the dishes you create, then Complete Italian Food is the book for you. It not only presents instructions....it makes the recipes work for you, and makes them so easily adaptable that before long you'll soon be creating your very own repertoire of Italian delicacies....your style!!!
It's written by an 'artist' and what are great cooks eh?.... But... What is it?... a travel book or a cook book?...Neither. Pages and pages of info - A-Z s of Veg, Meat, Cheese etc with lots of pretty pictures but only pictures to half the recipes here. If you read it as a travel/history book then its interesting reading but essentially 'useless', but if you want to cook a lot of what is offered here then you really need to be in Italy for the ingredients. Also, There is much talk of offal etc which given Italy's peasant cooking tradition is correct but possibly of little interest to a modern cook from outside AND inside Italy? Many of the ingredients, unless you live in London say, you just won't be able to get hold of. Italian sausages with fennel seeds anyone?
Other than a Sean Hill (for classic French technique) and Delia (bible!) book I am disappointed with most other cook books so maybe it was a tall order for this to impress me!
BTW I'm Dyslexic so don't equate bad English and grammar to 'Thick'.
Most recent customer reviews
More very interesting information about Italian ingredients than recipes but the recipes look great. Good for more advanced cooks really into all things ItalianPublished 9 months ago by J. P. Brooks
Great condition and good narrative. Was expecting carluccios hazelnut flour cake recipe but not in this book. Howe Er very good recipes as ever.Published 11 months ago by plumplum
Great book,fantastic simple real Italian recipes.A must book for all lovers of italian food.Published 17 months ago by grace gallagher
this large book is a feast for the eyes as well as the stomach! each area of Italy is accompanied by recipes using produce indiginous to that region. Read morePublished on 6 Feb. 2015 by C.A. Baldwin
I bought this as a replacement having given mine out on loan and it going bye bye.
The lack of pretentiousness and simple instructions make for an easy to follow recipe book... Read more