Part Cookbook, part photographic travel journal, all good!

books:


	• Italy : The Beautiful Cookbook (Beautiful Cookbook) Lorenza De'Medici, 1989 - 256 pages average customer review:based on 11 reviews view larger image
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highly recommended

the beauty of regional Italian cuisine

This oversized book is full of beautiful photographs. Each recipe is accompanied by a large color photograph, as well as its region of origin and Italian and English names. Italian cuisine is explored by region, with spectacular photos and an engaging essay on the cuisine of each of the following regions: il Nord-Ovest, il Nord-Est, il Centro, il Sud, e le Grandi Isole. This is a cookbook not only to use in the kitchen, but also to peruse for an enjoyable view of Italian landscapes and a taste of Italian culinary history and regional cuisine.

My Favorite Italian Cookbook

While in Italy this summer, we found this cookbook in the country home where we were staying. Not only did it have interesting history about the different regions of Italy, it had recipes for foods from all regions, and for all courses. The recipes were not particularly difficult, and were so distinctively Italian. I have several cookbooks featuring Italian recipes, but this one IS Italian! Fortunately, the markets in italy were able to provide all the ingredients we needed. When we returned, I ordered the book both for its beauty and for its different recipes. It is always a treat to select a recipe, prepare it, and then best of all, enjoy it! Brings back many memories of our wonderful summer.

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beautiful book

The pictures are worth the price of the book. It shows Italian cuisine for what it really is, rustic simplicity. Highly recommeded.

Part Cookbook, part photographic travel journal, all good!

A serious student of cooking that has been perfecting her skills over the last 25 years writes this review. I have traveled to Italy multiple times, and have spent the last 10 years perfecting my Italian cooking skills. This book is part of my collection of cookbooks that now exceed 500. I am a tough critic on Italian cookbooks. However, this book is worthy is a good review.

This book is part photographic essay of Italian food and travel and part cookbook. The author writes a brief history of each region's food history in the chapters about the various regions. In the regional descriptions she tells you about the terrain of the area, the basic diet, and the various dishes that are classic to the regions.

The book is subdivided as follows:
1. Nord-Ovest: Lombardi, Piemonte, Val d'Aosta, Liguria (Region 1)
2. Antipasti: Appetizers
3. Nord-Est: Veneto, Fruili-Venezia Guilia, Trentino-Alto Adige (Region 2)
4. Primi: First courses
5. Centro: Toscana, Lazio, Umbria, Marche, Emilia-Romagna (Region 3)
6. Secondi: Main Courses
7. Sud: Campania, Abruzzi, Molise, Basilicata, Puglia, Calabria (Region 4)
8. Verdure: Vegetables
9. Grandi Isole: Sicilia and Sardegna (Region 5)
10. Dolci: Desserts

The recipes are all authentic, and very succinctly written. The directions are easy to follow. Some of the recipes (stuffed pastas) are a little advanced for the average cook. However, with patience and practice all of them are possible. Most (approx. 90%) of the recipes have photographs of the finished dishes included in the book.

The book is well constructed, the spine is stiff and heavy, and the paper stock is thick and glossy.

If you love Italy, or Italy food and/or cooking this is a beautiful book to add to your library.

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reviews: page 1, 2, 3

Filled with over 220 dishes, some show how Italians are modifying classics; others illustrate the living quality of Italian cooking in its acceptance of new ingredients and in new ways of using familiar ones. Included are gorgeous food and landscape photographs.

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