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The Classic 1000 Italian Recipes by: Christina Gabrielli |
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Binding: Paperback Dewey Decimal Number: 641 EAN: 9780572019402 Format: Import ISBN: 0572019408 Label: Foulsham Manufacturer: Foulsham Number Of Items: 1 Number Of Pages: 384 Publication Date: 1995 Publisher: Foulsham Studio: Foulsham Sales Rank: 169234 Related Items:
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Customer Reviews
Average Rating:
 Rating:  - SuperbThis recipe book is a superb addition to anyone's culinary library - clearly not every recipe will suit every person but it is inconceivable that you would not find a significant number of useful recipes in here and even if you found just one nugget, then considering the price, it would be well worth it. The variety of recipes in any of the 1000 series is simply staggering - to say you are stuck for choice is an understatement - but this particular one includes a great many vegetarian dishes too. Ok, so there are no photographs but against that, the books don't cost a fortune either and they are compact. You really cannot go wrong with any of these recipe books and when you consider they cost little more ... Read More: Rating: - If I see ONE MORE Italian cookbook with a red, white and green cover....This is the `Does exactly what it says on the tin' of Italian cookbooks. No anecdotes about uncle Guiseppe and his hand picked goat's milk olive drenched tomatoes, or whatever. Just 1000 recipes that work. In amongst the `usual suspects' you will find some real gems, such as chicken and courgette pie, Roman kidneys and mussel soup with saffron. A whole chapter on veal (so ner-ner-na-ner-ner to the `veal police' who insist ALL veal is the product of torture, the food of Satan himself). Also, in contradiction to one of the other reviews here, very many recipes I clearly remember my grandmother cooking for me as a child, such as `Tuoni e Lampo' (thunder and lightning) and Rape alla Trentina (trentino turnips) how authentic do you want it ? ... Read More: Rating:  - I am not sure...This book is surely very rich and inspiring, covering both simple and elaborate dishes. I wonder, however, about the heavy use of butter in many of the recipes. I lived in Tuscany for 5 years, and I know that the Italians of south and central Italy are pretty much obsessed with extra virgin olive oil. This book, when it does not use butter, use often "oil", that can be understood as "vegetable oil", and this does not sound "authentic" to me. Rating: - Authentic, interesting and a must..........If you are a lover of Italian food then this book is a must for yourkitchen bookshelf. Page after page of mouth-watering recipes that the keencook will be longing to try out. Few of the recipes will be familiar, afact which I love about about this book. Amongst the gems are dishes suchas Champagne scallops, Baked flatfish with sherry butter, Lamb withrosemary & raspberry sauce and Chicken with fig stuffing. Got youinterested yet ? Well there are also great recipes for vegetables, snacks,breads, sauces and desserts etc. Vegetarians will be happy with the numberof recipes which apply to them, meat and fish lovers will drool and Ithink the 'not so keen cook' will like the simplicity of quite a lot ofthe dishes. There are a few colour illustrations ... Read More: |
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