La Cucina: The Regional Cooking of Italy Hardcover – 20 Oct 2009
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As one would expect from a book put together by the members of the Italian Academy of Cuisine, this represents the apex of Italian food culture. The book is an essential contribution to our understanding of the intricate complexities of real Italian food. I have found here recipes unknown to me, despite my having studied the subject for more than five decades. --Comm. Antonio Carluccio, OBE
An extensive cookery book that every Italian cook should read to give themselves a refreshing insight into the greatest cuisine of the world. Many of us feel that we know the regional dishes of Italy, yet this bible of a book broadens and expands our horizons to the unexpected. This is a very important cook book if you love diversity and need to be reminded of meals and dishes eaten while there. It will teach you the traditions and ingredients of Italy and an understanding of Italian s approach cooking a book to truly treasure. --Rose Gray & Ruth Rogers - The River Cafe
About the Author
The Italian Academy of Cuisine was founded in 1953 in Milan to preserve the gastronomical heritage of Italy. Each year it hosts a number of education programs and awards prizes to leaders in gastronomy. Among its publications are a monthly magazine and a restaurant guide.
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Top Customer Reviews
That said, it is a cook book of epic proportions. There is a recipe for using up your unwanted quadropeds (donkey stew) and even one for frog risotto!
There is a great little recipe for Ditalli pasta with anchovies and sun-dried tomatoes. I seem to recall a similar one in Rick Stein's Mediterranean book. Weird...
Worth buying if you like Italian food, but buy Marcella Hazan's one first.
As the above review said, the measurements are all in cups and imperial, but there is a conversion chart near the end. My main problem with this recipe book is the difficulty of finding specific recipes. For example, if you fancy making some ravioli, you can't just look up 'ravioli' in the index. You can look up pasta, for which there are quite a few recipes (as you can imagine) but then you have to scan through the whole list to find the ravioli ones. Rather than being listed in a sub-heading, or as 'ravioli, stuffed with salmon', they are just listed in the index with their full name which rarely begins with the word 'ravioli'. Even though the book has some large sections (the pasta one alone running to more than 100 pages) the recipes within don't seem to be grouped according to any particular system (type of pasta, type of main ingredient, etc). Overall, it does make finding what you want a bit of a struggle.
Sometimes, however, this more random approach means you stumble across recipes you might otherwise not bother with! Overall, well worth the money and I don't regret buying it for one moment.
The recipes are of varying difficulty level, from veg simply turned in some garlic oil to sweet and sour meatballs in tomato sauce (DO THIS ONE!). I prefer the recipes in this book to those from the Silver Spoon as well, as even for the same dishes, these are always better. It really speaks to the cooking experience of the grandmothers and -fathers from whom these recipes come.
Which brings me to the one drawback some readers might find in the book: Cooking experience needed to understand the recipes. You certainly need to have that. It might say stuff like: Make a white sauce. So you do need to know how to do that. On the other hand, I don't think you'll find anything in this book that you couldn't learn from YouTube in the space of 15 minutes.
Most Recent Customer Reviews
I bought this for my partner as he is italian... He loves it! Great book!Published 13 months ago by Natalie
It's a book, it is big, it has lots of pages , it is heavy , it is full of Italian recipes... Not a lot can go wrong buying thisPublished on 25 Mar. 2013 by P. Niss
Ok, so another reviewer complained that the measurements were in Imperial measures, but then again, look at who published the book... Rizzoli, based not in England, but New York. Read morePublished on 26 Mar. 2011 by Stefan