Books

Book Description

Bill Buford—author of the highly acclaimed best-selling Among the Thugs—had long thought of himself as a reasonably comfortable cook when in 2002 he finally decided to answer a question that had nagged him every time he prepared a meal: What kind of cook could he be if he worked in a professional kitchen? When the opportunity arose to train in the kitchen of Mario Batali’s three-star New York restaurant, Babbo, Buford grabbed it. Heat is the chronicle—sharp, funny, wonderfully exuberant—of his time spent as Batali’s “slave” and of his far-flung apprenticeships with culinary masters in Italy.

In a fast-paced, candid narrative, Buford describes the frenetic experience of working in Babbo’s kitchen: the trials and errors (and more errors), humiliations and hopes, disappointments and triumphs as he worked his way up the ladder from slave to cook. He talks about his relationships with his kitchen colleagues and with the larger-than-life, hard-living Batali, whose story he learns as their friendship grows through (and sometimes despite) kitchen encounters and after-work all-nighters.

Buford takes us to the restaurant in a remote Appennine village where Batali first apprenticed in Italy and where Buford learns the intricacies of handmade pasta . . . the hill town in Chianti where he is tutored in the art of butchery by Italy’s most famous butcher, a man who insists that his meat is an expression of the Italian soul . . . to London, where he is instructed in the preparation of game by Marco Pierre White, one of England’s most celebrated (or perhaps notorious) chefs. And throughout, we follow the thread of Buford’s fascinating reflections on food as a bearer of culture, on the history and development of a few special dishes (Is the shape of tortellini really based on a woman’s navel? And just what is a short rib?), and on the what and why of the foods we eat today.

Heat is a marvelous hybrid: a richly evocative memoir of Buford’s kitchen adventure, the story of Batali’s amazing rise to culinary (and extra-culinary) fame, a dazzling behind-the-scenes look at the workings of a famous restaurant, and an illuminating exploration of why food matters.

It is a book to delight in—and to savor.

Customer Reviews:

Mostly entertaining but not satiating.......2007-06-05

Bill Buford decided in his early forties to ditch his job as a successful New Yorker editor to enter the world of food. What started with a simple assignment to write a magazine story on Mario Batali, the reknowned Food Network chef, ended up taking him to Italy and becoming a cook. "Heat" details this journey, including the back stories of numerous chefs and foodies with whom Buford ending up working, such as Batali.

The book is entertaining for the most part; hearing about the difficulties of being a line cook in a three-star New York restaurant is certainly interesting. Buford started at the bottom by prepping, including spending hours dicing carrots only to have them thrown out because they were done incorrectly. The book certainly conveys the message that great food requires precision and working in these kinds of restaurants is brutal. Of course, we've seen this same idea before in numerous other "insider" books.

What sets "Heat" slightly apart is the path that Buford takes. When he first starts cooking, he's the "kitchen b*tch" in Batali's Babbo Italian restaurant, and you really don't think he'll make it for more than a few months. However, he becomes enthralled with food, in particular homemade authentic Italian food. He becomes convinced that he has to follow Batali's lead and spend time as an intern in Italy, first learning pasta and then working for a famous Tuscan butcher.

Buford meets some interesting characters along the way and tells some fun stories. However, I could never shake the feeling that Buford was just playing a role. Indeed, he tries to downplay the fact that he entered this world as a writer - we don't get the full explanation of why he started in Batali's kitchen (i.e., to write a story) until page 141. In addition, he's supposed to be an underling in Batali's kitchen, yet several times he's invited to meals with Batali and treated as something different than the lowest ranking cook in the kitchen. Perhaps this complaint is quibbling, but it broke the tone for me enough to dock the book a star. Foodies of all sorts will probably enjoy reading this book and may even learn a few things, but I still found it strangely unsatisfying.

My New Favorite.......2007-05-25

My preferred reading is almost anything to do with cooks, chefs, restaurants and especially food history. How could I be so lucky as to have someone write the perfect book for me. Add a wicked sense of humor and a lot of bravery that's involved in being - older - a novice - and hold a day job - yikes! What a fun, informative and interesting read. Couldn't put it down.

"Must read" for chefs, chef wannabees or anyone into the world of professional cooking and restaurants........2007-05-07

Far more than just a history of "Molto Mario", Bill Buford takes us on an impassioned search for perfection in cooking and ingredients, and introduces us to some incredible real-life characters in the process.

Couldn't Put it Down.......2007-04-26

I have to say, it is rare that a non-reference/instruction book actually teaches its readers skills, facts, and useful practices. Heat is both enjoyable and, I can honestly say, highly practical. As I read about Buford's highly entertaining apprenticeships, I also learned how to make specific kinds of pasta, prepare a really great pasta dough, how to prepare several meals, and many other fascinating classical Italian methods of food preparation. It doesn't hurt that, in profiling Batali and his mentors (notably Marco Pierre White), Buford finds highly unique individuals and careers from which to draw interesting anecdotes. The only downside (and even this isn't much of a bother) is Buford's lack of objectivity when it comes to Batali. Buford clearly is infatuated with Batali and his cooking, but we, as readers, learn little about the man's flaws or unfiltered reactions. I feel as if I came away with a wonderful understanding of Buford as a person, but still know little about Batali.

What a pleasant surprise!.......2007-04-21

I can cook, but I don't. I do, however, watch the Food Network religiously and find it quite entertaining despite the fact that I wouldn't eat much of what I see cooked on the shows I watch. That said, I have become fascinated with the cooks and chefs I see each day and how/why they do what they do. I personally have never felt compelled to research the food I eat and how and why is it treated/cooked/served in the way that it is, so I am intrigued by those that are so passionate about that very thing.

As a Food Network devotee, the promise of a "back story" on Mario Batali is what convinced me to read this book. There is a good bit about Mario and his restaurants (particularly Babbo) in the book and those sections are revealing, humorous, and sometimes shocking (if I'd planned a trip to Babbo before reading this book, I'd probably cancel my reservations now). This book is SO much more than that, though, and my interest in the non-Mario parts of the book truly surprised me.

Buford tells of his nearly-compulsive need to learn the true roots of Italian cooking and writes intensely detailed descriptions of pasta-making (when did eggs become part of the recipe?, handmade vs. machine-made, etc.), butchering (pigs and cows), animal husbandry, the origin and geography of authentic Italian ingredients and the lives and backgrounds of his Italian mentors. Because of his work at Babbo and his relationship with Batali, he (Buford) did his best to replicate much of Batali's early training in Italy, visiting the same places and working with the same mentors when possible. If someone had described this part of the book to me, I'd have certainly said, "Boring!," but I was surprised at just how compelling the story was and how I was drawn into it so easily.

The writer is gifted and his passion about his subject matter is apparent throughout the book. The characters are intriguing and the anecdotes are entertaining, allowing the story to carry "non-foodies" through some of the more detailed sections (described above) that may seem tedious to them. "Foodies," I suspect, will love the book in its entirity...minute details and all.

PS: On a side note, watching "Molto Mario" and "Iron Chef America" on Food Network is a whole new experience for me after reading this book. Mario has always seemed a bit snobbish to me regarding Italian cooking, ingredients, flavors, etc., but this book helped me understand his passion for and knowledge of all things Italian...language, geography, culture, food, etc. If you are a fan of Mario's, I'd definitely recommend this book -- you'll see him in a whole new light once you've read it!

Average customer rating: Easy to use, even for dieters! More than expected silver spoon Fantastic range of recipes! The Silver Spoon - A Treasure

The Silver Spoon Phaidon Press Manufacturer: Phaidon Press ProductGroup: Book Binding: Hardcover History | Gastronomy | Cooking, Food & Wine | Subjects | Books General | Cooking, Food & Wine | Subjects | Books Reference | Cooking, Food & Wine | Subjects | Books Italian | European | Regional & International | Cooking, Food & Wine | Subjects | Books Look Inside Cookbooks | Trip | Specialty Stores | Books Similar Items: My Life in France La Bonne Cuisine de Madame E. Saint-Ange: The Original Companion for French Home Cooking Molto Italiano: 327 Simple Italian Recipes to Cook at Home Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany Everyday Italian: 125 Simple and Delicious Recipes ASIN: 0714845310

Amazon.com

First published in 1950 and revised over time, Italy's bestselling culinary "bible," Il Cucchiaio d'argento, is now available in English. The Silver Spoon boasts over 2,000 recipes and arrives in a handsome (and weighty) photo-illustrated edition complete with two ribbon markers. Its chapters make every menu stop from sauces and antipasti through cheese dishes and sweets, with many standout dishes like Genoese Pesto Minestrone, Eggplant and Ricotta Lasagna, Pork Shoulder with Prunes, and Chocolate and Pear Tart; the book also includes a number of "eccentricities," like sections on patty shells and bean sprouts, surely not an Italian dining staple. Meant to be inclusive, the book also offers a wide range of non-Italian, mostly French formulas, supplemented by a few "exotic" and other non-traditional entries.

Though the recipe range is vast, it must be said that American readers, anxious to cook this authentic fare, will encounter problems. Translating a cookbook from one language to another requires cultural recasting as well as word substitution, and in this the book's editors have been lax. The problems include non-idiomatic usages, for example, calling for "pans" when "pots" is needed; awkward conversions from the metric system, resulting in requirements like eleven ounces of zite; and the inclusion of ingredients like cavolo nero (Tuscan cabbage), tope (a Mediterranean fish), and pancetta copatta (ham-stuffed pancetta) that are unavailable here and for which no alternatives are suggested. In addition, the recipes themselves are often insufficiently specific or detailed--even seasoned bakers will pause before cake recipes that don't specify pan size--and can also lack yields. Space considerations have also meant printing recipes in single, one-column paragraphs, which can make place-finding while cooking difficult, and there are typos and other goofs (one recipe for four specifies six cups of sliced scallions; another requires that a marinade be "stirred frequently for five to twelve hours").

All this said, many cooks--casual and serious alike--as well as cookbook collectors, will want The Silver Spoon. It's an essential document of the Italian table and as such a classic. Indeed, it would be hard to imagine a complete cookbook library without the book--a welcome evocation of a much-beloved repertoire by those who know it best. --Arthur Boehm

Book Description

The Silver Spoon is the most influential and successful cookbook in Italy. Originally published in 1950, it became an instant classic. Considered to be essential in every household, it is still one of the most popular wedding presents today.

The Silver Spoon was conceived and published by Domus, the design and architectural magazine famously directed by Giò Ponti from the 1920s to the 1970s. A group of cooking experts was commissioned to collect hundreds of traditional recipes from the different Italian regions and make them available for the first time to a wider audience. In the process, they updated ingredients, quantities and methods to suit contemporary tastes and customs, at the same time preserving the memory of ancient recipes for future generations. They also included modern recipes from some of the most famous Italian chefs, resulting in a style of cooking that appeals to the gourmet as well as the occasional cook

A comprehensive and lively book, its simple and user-friendly format makes it both accessible and a pleasure to read. It provides an introduction to every course, and an explanation of the main type of ingredients. Never translated before, The Silver Spoon has now been adapted to an international market, with every recipe checked for suitability, measurements converted and methods rewritten to accommodate cultural differences, yet maintaining the authenticity of real Italian cooking.

The new layout emphasizes its contemporary appeal and the colour coding of each section simplifies the process of cross-referencing ingredients and methods. A section with original menus from the 15 most famous Italian chefs of the last 50 years has been expanded to include original menus from Italian celebrity chefs working outside Italy.

This is a substantial and prestigious cookbook that will share the bookshelves with other titles such as The Joy of Cooking and Larousse Gastronomique, another classic of national cuisine. With over 2,000 recipes illustrated with specially commissioned artwork and photography, the book is destined to become a classic in the Italian cooking booklist for the international market.

Customer Reviews:

Easy to use, even for dieters!.......2007-06-16

Needless to say, I LOVE Italian food. When I went on the SouthBeach Diet, I was terrified - a limitation on carbs meant no more pasta! However, this book provides SO MUCH outside the range of normal pastas that I can still enjoy great Italian food without compromising my diet. A definite winner!

More than expected.......2007-05-29

Been wanting this cookbook for a while. Finally found it at a great price. It's even better than I thought it would be.

silver spoon.......2007-05-19

book was great would suggest to buy new instead of used or buyer beware, made a great gift!!

Fantastic range of recipes!.......2007-05-17

A fantastic book! Great recipes covering a wide range of foods. Even several for sweet breads. It will take several years to work through all that is offered.

The Silver Spoon - A Treasure.......2007-05-13

This is the ultimate encyclopaedia of Italian cooking. All those famous, delicious dishes from the very simple to the most intricate ones can be found in this Bible-sized volume. Precious is also the bottom-up approach. All ingredients and special kitchen tools are explained in detail as well as particular ways of preparing ingredients. The recipes themselves are presented in a clear, easy to follow layout. Topped up is this compendium with menu suggestions by renowned chefs so that throwing an Italian dinner party is within the reach of even the less proficient home cook. The only drawback is that imperial measurements are used only, which just doesn't look right with Italian recipes. I've overcome this with a self-made bookmark that gives metric equivalents to ounces, pints, and the other medieval units of measurement. If such a bookmark would have been supplied with the book I'd rated it 5 stars.

Average customer rating: Terrific What can I say about Lidia? YUM Not surprising... Excellant cook book

Lidia's Italy: 140 Simple and Delicious Recipes from the Ten Places in Italy Lidia Loves Most Lidia Matticchio Bastianich , and Tanya Bastianich Manuali Manufacturer: Knopf ProductGroup: Book Binding: Hardcover General | Cooking, Food & Wine | Subjects | Books Italian | European | Regional & International | Cooking, Food & Wine | Subjects | Books General | Italy | Europe | Travel | Subjects | Books General | Italy | Europe | History | Subjects | Books Look Inside Cookbooks | Trip | Specialty Stores | Books Look Inside History Books | Trip | Specialty Stores | Books Look Inside Travel Books | Trip | Specialty Stores | Books Similar Items: Everyday Pasta Lidia's Family Table: More Than 200 Fabulous Recipes to Enjoy Every Day-With Wonderful Ideas for Variations and Improvisations Lidia's Italian-American Kitchen Vegetable Harvest: Vegetables at the Center of the Plate Chez Jacques: Traditions and Rituals of a Cook ASIN: 1400040361 Release Date: 2007-04-10

Amazon.com

Who better to take fans on a culinary tour of Italy, than Lidia Matticchio Bastianich? Her new cookbook, Lidia's Italy (a companion to her new public television series of the same name) covers "ten places in Italy Lidia loves most": Istria, Trieste, Friuli, Padova and Treviso, Piemonte, Maremma, Rome, Naples, Sicily, and Puglia. In addition to 140 simple and delicious recipes, Lidia's Italy also offers a short introduction to each locale, featuring cultural treasures not to be missed (as defined by Lidia's daughter and coauthor, Tanya). For the cook as well as the armchair traveler, Lidia's Italy is a rich and satisfying gastronomic journey through Italy. --Daphne Durham

---

An Exclusive Video Message from Lidia

Watch the video

---

10 Second Interview: A Few Words with Lidia Matticchio Bastianich

Q: What new recipes, tips, and lessons do you have to share in Lidia's Italy? Did you learn anything new while creating this book and the series?
A: There is so much in the Italian culinary tradition, that it amazes me. Every time I go back to Italy and visit another corner, I learn dozens upon dozens of recipes. And today's consumer is ever more educated about food. Cookbook readers want to be challenged by a recipe, and hence recipes that were once considered too traditional, such as "Bigoli" pasta from the Veneto or "Antico Peposo" braised beef with crushed peppercorns, from Maremma, are sought out today.

Q: What was it like to collaborate with your daughter Tanya to write this book?
A: For me to share and collaborate with my children is the greatest reward as a mother and a business woman. To have my children follow my passion and build upon it with their knowledge, spirit and passion affirms to me that they understand and appreciate my art and passion and want to carry on the tradition. My daughter's passion for and knowledge of Italian art history is a natural compliment to Italian food and life. It is Italy!

Q: How did you start cooking and when did you know it was your calling?
A: I always loved being around food. I loved preparing and cooking it, as well as growing and producing it. As a child, I helped my grandma Rosa tend her garden, feed the animals and prepare the vegetables, eggs and cheeses to sell at market. I would also stay by her side when she cooked, helping her knead bread and make pasta and gnocchi. For me, touching and preparing food always felt good. I can still recall the silkiness of the pasta dough she made and strive for that texture when I make pasta at home and at my restaurants. Being introduced to food at a very young age, and carrying these culinary traditions with me, I'm sure had a great deal to do with my chosen profession.

Q: What is your favorite dish?
A: I do not have one favorite dish. That is like asking me which is my favorite child. I love them all the same, but for different reasons, and at different times. But if I were stranded on a deserted island, give me pasta for the rest of my life and I would be happy.

---

Italy with Lidia
We asked Lidia to share her favorite itineraries for a few locales from her book, including Piedmont, Friuli, and Florence. Enjoy!

Piedmont for Wine Lovers
Day 1: Journey through the magnificent rice fields, stopping to visit and have lunch with a producer in Vercelli to learn more about where the essential ingredient for risotto is grown, then slowly move into the hills of Piedmont known as the Langhe and Roero. Spend the afternoon wandering the streets of Alba. In the early evening depart for a visit to the Castle of Barolo for a tour and tasting in its dungeon cellar. Dinner is best at the nearby Locanda del Borgo Antico where the husband and wife team of Massimo and Luciana serve up top-notch Piedmontese food in their home.
Day 2: Tuesday is market day in Dogliani and affords the opportunity to experience a local Piedmontese market. Piedmont is well known for its many types of cheese. Occelli Agrinatura produces some of the best. This morning see their production and taste some of their exquisite products. Continue your morning with a visit to the cantina of a local Barolo producer. Lunch at the country restaurant Rosa dei Vini is fabulous, where locals enjoy authentic home-style meals. In the afternoon return once again to Alba for a dinner drink with the locals in its very active bars and find a good local place to delight in the capital of the truffle.
Day 3: Up at the crack of dawn, out with the dogs, embark upon a truffle hunt. Find a local trattoria and have lunch with the hunters and in the afternoon enjoy the sweeping vistas from the hill town of La Morra. Don't miss dinner at the charming La Contea. With the fire ablaze, Tonino keeps the atmosphere hopping and the food coming.
Day 4: This morning head to the city of Asti and enjoy strolling through the city. For lunch visit the local restaurant near the Braida Estate with a tasting of their production. In the afternoon sit in a piazza and enjoy the local production of Asti Spumante which has earned a bad reputation in the United States, but which has some excellent production in recent years.
Day 5: Depart this morning for the Saluzzo area outside of Torino to see one of the most magnificent fresco cycles in Italy in the Castello della Manta, where nine heroes and nine heroines await your arrival in courtly fashion in fresco. Have lunch in the charming town of Saluzzo and arrive in Torino in the early afternoon. Save the rest of the day for shopping or to experience the wonderful coffee houses that Torino is famous for.
Day 6: This morning learn about and visit the residences of the Kings of Italy: the magnificent Racconigi Castle a short distance outside of Torino and the palatial residence in the city of Torino. In the evening have your farewell dinner at La Prima Smarrita where owner and chef Moreno awaits your arrival.

---

Friuli
Day 1: Arrive in Trieste and check into the Duchi d'Aosta hotel. Start a historical walk through Trieste starting in Pza. Unita and heading for the canal that ends with the Church of San Antonio. Enjoy an evening drink the Pza. Unita` as the sun sets out on the water and head to Trattoria da Giovanni for a lively dinner.
Day 2: This morning we will depart for the Friulian countryside to visit the production of the important Montasio cheese and Prosciutto di San Daniele. Lunch should be at the renowned Subida in the hills near the Slovenia border. After lunch visit the star shaped city of Palmanova, walk around and stay for dinner.
Day 3: This morning wear comfortable shoes and begin your walk in Trieste by stopping at the roman amphitheater. Keep heading up hill for the Cathedral of San Giusto with the uneven façade and wonderful reliefs. Have lunch in the Carso hills at Savron and then continue towards Muggia and leave time to walk around the picturesque port and old Venetian town of Muggia followed by dinner in one of the regions best restaurants, Risorta.
Day 4: This morning depart for Grado and Aquilea, important centers for Early Christian history. Visit the Churches of S. Eufemia and S. Maria delle Grazie in Grado followed by lunch at Androna. Then continue to Aquilea where the Basilica holds some of the most important and magnificent early Christian mosaics. Return to Trieste in the late afternoon where the evening should be spent relaxing after such a busy day.
Day 5: This morning depart for Cividale del Friuli where you should visit the Museo Archeologico and the Tempietto Longobardo. Have lunch in the countryside at la Frasca before heading to the city of Udine where you should visit the Duomo and the Oratorio della Purita. Stop and see the quaint towns of Gemona and Venzone before heading back towards.
Day 6: This morning have a walking tour of Trieste famous for its pastries and coffee houses. Be sure to visit Caffe degli Specchi and La Bomboniera. In the afternoon visit the very moving site of San Saba, a concentration and refugee camp during World War II, now a museum. On the sade side outside of town, you can also visit the Illy coffee factory.

---

Florence
Day 1: You should visit the religious and civic centers of 14th and 15th century Florence. The Duomo or Cathedral is crowned with an engineering masterpiece, Brunelleschi's dome. Brunelleschi devised a system of pulleys and weights, chose his building materials and constructed a double dome, all the while looking to the Pantheon for inspiration, to create what was Italy's largest dome. Inside the Cathedral one will find the tombs and frescoes that decorate the interior, from famous figures on horse back to the elevating frescoes decorating the interior of the dome by Giorgio Vasari. At the Palazzo Vecchio, there are the unfinished frescoes by Leonardo da Vinci and Michelangelo that were to decorate the walls. Then head to the first town hall and later prison, the Bargello, a museum that now houses sculpture by some of the Renaissance's most important artists such as Donatello and Michelangelo. Donatello's courageous St. George and Michelangelo's inebriated Bacchus are the highlights. For lunch, keep it light because you should head to Fabio Picchi's Cibreo tonight for dinner!
Day 2: This morning head to Florence's central market, the San Lorenzo market where you'll see specialties of the Tuscan gastronomic repertoire. Right around the corner is the church of San Lorenzo that contains Medici masterpiece tombs by Michelangelo. Michelangelo's muscular and overbearing figures appearing to be sliding off the tombs of Dukes Giuliano and Lorenzo, in their faces shadows of deep significance, the meaning of which scholars today are still uncertain of. Next door is the jewel like family chapel by Benozzo Gozzoli in the palace. After lunch, visit one of the world's finest art collections, the Uffizi Gallery, to see works by Lippi, Botticelli, Michelangelo and Leonardo, among others followed by a visit through the Vasari corridor which was used to connect the Uffizi gallery (or Medici offices) the their residence, the Pitti Palace.
Day 3: This morning depart for the Chianti region and stop at Tuscany's most famous butcher, Dario Checchini, who butchers while singing or reciting Dante's Inferno. Visit the vineyard and cavernous cellars of Monsanto where the Bianchi family will greet you and allow you to taste their wines. Afterwards, visit the terracotta production center of Impruneta, where terracotta has been made since medieval times, and visit an artisan production of terracotta garden pots and wares.
Day 4: Depart this morning for San Gimignano, the town of towers, and for Colle Val D'Elsa, the largest crystal production in Europe, where artisans blow one of a kind crystal in a traditional fashion, a profession that has been passed on from generation to generation. Have lunch at the acclaimed Da Arnolfo and then continue onto Siena, the financial capital of medieval Italy. Visit the Palazzo Pubblico, outside of which the Sienese perform the traditional Palio horse race, and inside of which the Madonna reigns supreme. Marvel at the famous Guidoriccio fresco with its controversial attribution to Simone Martini, the Lorenzetti Good and Bad Government frescoes, and Simone Martini's Maesta'. Then head up the hill to the religious center of Siena, the Cathedral complex, and marvel at one of the most stunningly beautiful masterpieces of the Renaissance, the Piccolomini Library. Then head to the campo square and enjoy a gelato while watching the Sienese meet and their children play.
Day 5: Enjoy your last day in Florence. Head over to the museum of Orsanmichele in the morning to see the original statues by Ghiberti and Donatello and peak into the wonderful building that used to be a marketplace but now is a church. For lunch, enjoy a bowl of ribollita or pappa al pomodoro at one of the trattorias on Borgo San Jacopo. Then head up to Fiesole-up above Florence where the rich and famous live. Have a drink on the terrace of the Villa San Michele while overlooking the Duomo by Brunelleschi. Then enjoy a light dinner inside.

---

Lidia's Must-Have Cookbooks

The Fine Art of Italian Cooking

The Silver Spoon

Ultimate Pasta

Marcella's Italian Kitchen

Molto Mario

See all of Lidia's must-have cookbooks

---

Book Description

In this exciting new book the incomparable Lidia takes us on a gastronomic journey—from Piemonte to Puglia—exploring ten different regions that have informed her cooking and helped to make her the fabulous cook that she is today. In addition, her daughter Tanya, an art historian, guides us to some of the nearby cultural treasures that enrich the pursuit of good food.

· In Istria, now part of Croatia, where Lidia grew up, she forages again for wild asparagus, using it in a delicious soup and a frittata; Sauerkraut with Pork and Roast Goose with Mlinzi reflect the region’s Middle European influences; and buzara, an old mariner’s stew, draws on fish from the nearby sea.

· From Trieste, Lidia gives seafood from the Adriatic, Viennese-style breaded veal cutlets and Beef Goulash, and Sacher Torte and Apple Strudel.

· From Friuli, where cows graze on the rich tableland, comes Montasio cheese to make fricos; the corn fields yield polenta for Velvety Cornmeal-Spinach Soup.

· In Padova and Treviso rice reigns supreme, and Lidia discovers hearty soups and risottos that highlight local flavors.

· In Piemonte, the robust Barolo wine distinguishes a fork-tender stufato of beef; local white truffles with scrambled eggs is “heaven on a plate”; and a bagna cauda serves as a dip for local vegetables, including prized cardoons.

· In Maremma, where hunting and foraging are a way of life, earthy foods are mainstays, such as slow-cooked rabbit sauce for pasta or gnocchi and boar tenderloin with prune-apple Sauce, with Galloping Figs for dessert.

· In Rome Lidia revels in the fresh artichokes and fennel she finds in the Campo dei Fiori and brings back nine different ways of preparing them.

· In Naples she gathers unusual seafood recipes and a special way of making limoncello-soaked cakes.

· From Sicily’s Palermo she brings back panelle, the delicious fried chickpea snack; a caponata of stewed summer vegetables; and the elegant Cannoli Napoleon.

· In Puglia, at Italy’s heel, where durum wheat grows at its best, she makes some of the region’s glorious pasta dishes and re-creates a splendid focaccia from Altamura.

There are 140 delectable recipes to be found as you make this journey with Lidia. And along the way, with Tanya to guide you, you’ll stop to admire Raphael’s fresco Triumph of Galatea, a short walk from the market in Rome; the two enchanting women in the Palazzo Abbatellis in Palermo; and the Roman ruins in Friuli, among many other delights. There’s something for everyone in this rich and satisfying book that will open up new horizons even to the most seasoned lover of Italy.

Customer Reviews:

Terrific.......2007-06-22

Do I really need another cookbook? No. But there's always an exception and this is it. I've tried several recipes and they're easy and company perfect at the same time. Plus, the overview of Italy has super general reading value. Wonderful color photos and coverage of landscapes from where all these great eating suggestions originate.

What can I say about Lidia?.......2007-06-08

She's the queen of Italian cooking and this book is just another great addition to all her other cook books. Highly rated in my eyes.

YUM.......2007-05-30

If you want some authentic Italian recipes they are here. I thought I cooked it all but I learned alot from this book. It is the first cookbook I have bought in a few years. All of them are so repetitive. This one gives you some new ideas.

Not surprising..........2007-05-29

...I own all of Lidia's books, watch her shows and have become a better cook because of her. This book not only has simple and delicious recipes, it also has the nice addition of art history. Beautiful design, pictures, too.

Excellant cook book.......2007-05-19

Great book I bought for my mother because she absolutely loved Lydia's Italian Kitchen. Thank you, Jeffrey Hazel

Average customer rating: Authentic Italian Dishes ! Wonderful Celebration of Italy Wonderful Recipes! great cookbook 'Bringing Italian Cooking to a Kitchen Near You

Jamie's Italy Jamie Oliver Manufacturer: Hyperion ProductGroup: Book Binding: Hardcover General | Cooking, Food & Wine | Subjects | Books Italian | European | Regional & International | Cooking, Food & Wine | Subjects | Books Look Inside Cookbooks | Trip | Specialty Stores | Books Similar Items: Jamie's Dinners: The Essential Family Cookbook Jamie's Kitchen Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again The Naked Chef Happy in the Kitchen: The Craft of Cooking, the Art of Eating ASIN: 1401301959

Book Description

Italy and its wonderful flavors have always had a major influence on Jamie Oliver's food and cooking. In Jamie's Italy, he travels this famously gastronomic country paying homage to the classic dishes of each region and searching for new ideas to bring home. The result is a sensational collection of Italian recipes, old and new, that will ensure that Italy's influence reaches us all. Italy has inspired Jamie Oliver throughout his career. His ambition has always been to travel across the country on a quest to capture the very essence of Italian cooking -- and to produce the best and simplest Italian cookbook for everybody anywhere to enjoy. Jamie's Italy is the result of that journey -- and it's a land of plenty. As well as providing more than 120 brand-new recipes for everything from risotto to roasts and spaghetti to stews, structured as traditional trattoria menus, Jamie takes you all over Italy to cook with and learn from the real masters of Italian cuisine: the locals. Far from the standard "lemons and olives" version of Italian cooking, Jamie's Italy is a cookbook by the people for the people. From Sicily to Tuscany, it's about the local fishermen, family bakers, and, of course, the "Mamas," sharing their recipes and the tips that have gone into their cooking for generations. But it's not only mouthwatering food that Jamie brings back home: it's also the spirit that makes cooking and eating absolutely central to family life, whichever part of Italy you're in. Bursting with the warmth and hospitality of real family life, this is both asuperbly accessible cookbook and a unique travelogue and diary, in which you'll find the authentic flavor of Italy and the people who live there. If you love quality food prepared with genuine passion -- you'll never want to leave Jamie's Italy.

Customer Reviews:

Authentic Italian Dishes !.......2007-06-01

Great recipes! Your family likes to eat meat? Sure, most people do. Well show them that it doesnt grow on trees! Something has to die in order for us to survive, be it plants or animals. Jamie explains all of this in his latest video called- "The Great Italian Escape". It shows how he visited an Italian family which lived in the moutainside and hunted their own food. As a matter of fact, when the men bagged a wild boar and brang it home, the father skinned it in front of everyone, including the little children. And guess what, they weren't crying or grossed out, they were used to it.
Be warned, there are some graphic photos inside, but thats life, right? You say you don't want "those pictures facing you each time" you open the book. I say that sounds like an ostrich wanting to blissfully bury its head in the ground.
Instead of living in denial I used the experience to give my son an education in Biology. Of course, this only one man's opinion.
What does anyone else have to say about the matter? Are Jamie and I alone on this?

Wonderful Celebration of Italy.......2007-05-29

I spent at least an hour at Border's reviewing this book and deciding whether to ultimately buy it or not. First, I have to say that I am a big fan of Jamie's. As a middle-aged Mom of two teen-agers, who never really learned to cook, Jamie's books have been gently nudging me in the right direction. And, Italian...well, that is without doubt one of my favorite cuisines. My overriding opinion is that the book is just great, and beautifully put together. It definitely left me itching to try some of the marvelous recipes. Unfortunately, and the only reason that I gave this four stars. instead of five...gulp, and led me to put the book back on the shelf, was Jamie's intentional inclusion of the graphic blood-letting picture of the goat and the shot of the pig that he is preparing. Sorry, Jamie...I respect your opinion and do understand where you are coming from, but nope, with young, inquisitive boys in my house this is not going on my kitchen bookshelf...call me a hypocrit, or whatever you may...but, I opted for Jamie's Dinners, instead. If I were an empty nester...maybe. But, in all honesty, I don't want those pics facing me each time I peruse the book, either. Otherwise, simply fabulous like all of the other Jamie Oliver books. But for two pictures, I was sold.

Wonderful Recipes!.......2007-03-26

This is a great, simple book. If you desire additional pesto recipes, try Mary El-Baz's "Simply Elegant and Easy Pesto."

great cookbook.......2007-03-22

We love this cookbook, it's easy to read and it's a delightful addition fo our cookbook library.
We love all kinds of food and especially Itallian food. This is not your average Italian cookbook!

'Bringing Italian Cooking to a Kitchen Near You.......2007-03-03

With a more 'dynamic-looking' cover than is the norm for
Jamie, the contents are the typical easy-to-read format we
have come to expect from the Oliver stable.
Well presented with superb photography throughout and a book that you can pick up to
read at any time,
in any place.
The bulk of the recipes are, in honesty, nothing new, but the
sensational use of the 'Oliver speak' just give them that fresh
appeal and the urge to get into the kitchen and actually do it!
'In writing this book I didn't just want to give you a collection
of Italian recipes, I wanted to share some experiences with you,
too. So I wrote it while I travelled the country; working and
eating and meeting people off the beaten track. I wanted to
find the food of the 'real' Italy and to celebrate the recipes
from the people I met along the way. I wanted to experience
the spirit of Italy that makes cooking and eating so central in
family life - And I want you to experience it, too - I want you to go and find the old
woman making polenta in the town of Bari
in Puglia, or go and visit the lovely people who run the Petorlo
estate in Tuscany......I want you to buy 12 artichokes from the
weathered old codger in the market in Rome...............'.
'What can I say about 'pasta'.......? Well if you want the real
truth, the moment I stopped cooking sloppy, sticky,
uninteresting, predictable pasta and started making pasta that
was delicious, using the same commodities, and ingredients
that Italians use at home, was the moment my cooking changed
forever.
Have a go at making it and enjoy it. Remember...it's
just about the knack - it's not rocket science!'
Speaking of 'rocket' - the recipe for 'Spaghetti con
Gamberetti e Rucola' (Spaghetti with Prawns and Rocket) is a
wonderful and colourful combination of flavours.
It's the 'heat 3 good glugs of extra virgin olive oil' ........ that just endorses this recipe as a
'Jamie version' and moves him
well away from the pretentious 'precise amounts' brigade of
chefs!
It is also nice to see another young chef acknowledge the
remarkable talents of 'Elizabeth David' and if you don't
already have a copy of her 'Italian Cooking', this book is also
worthy of a place on the kitchen bookshelf.
But back to 'Jamie's Italy' - the tome is a luxuriously produced
book at an exceptional price on Amazon today.

Average customer rating: important resource for italian wine reviews A must have

Italian Wines 2007: A Guide to the World of Italian Wine for Experts and Wine Lovers (Italian Wines) Gambero Rosso Manufacturer: Gambero Rosso ProductGroup: Book Binding: Paperback Reference | Subjects | Books | Almanacs & Yearbooks | Atlases & Maps | Books on CD | Books on Cassette | Business Skills | Careers | Catalogs & Directories | Consumer Guides | Dictionaries & Thesauruses | Education | Encyclopedias | Etiquette | Foreign Languages | Fun Facts | Genealogy | General | Job Hunting | Large Print | Law | Publishing & Books | Quotations | Spanish-Language Reference | Study Guides | Test Prep Central | Words & Language | Writing Spirits | Drinks & Beverages | Cooking, Food & Wine | Subjects | Books Wine | Drinks & Beverages | Cooking, Food & Wine | Subjects | Books | Buying Guides | Cellars | Champagne | Collecting | Food & Wine | Wine & Winemaking General | Cooking, Food & Wine | Subjects | Books Look Inside Cookbooks | Trip | Specialty Stores | Books Look Inside Reference Books | Trip | Specialty Stores | Books Similar Items: Italian Wines 2006: A Guide to the World of Italian Wine for Experts a (Italian Wines) Matt Kramer's Making Sense of Italian Wine: Discovering Italy's Greatest Wines and Best Values Penin Guide To Spanish Wine 2007 Barolo to Valpolicella: The Wines of Northern Italy (Classic Wine Library) Vino Italiano: The Regional Wines of Italy ASIN: 1890142123

Book Description

The tenth English-language edition of Italian Wines, published by Gambero Rosso and Slow Food Editore, a translation of the twentieth edition of the Italian version, is the world's most complete guide to quality Italian wines.

Customer Reviews:

important resource for italian wine reviews.......2007-06-14

while the impartiality of the Gambero Rosso Guide has long been questioned, this guide nonetheless is an important reference for anyone interested in Italian wines. Few wineries in Italy do NOT make it into the guide, which in itself is valuable. Secondly, the actual reviews of the wines are generally informative. Whether or not you believe in the validity of a review system based on 1-3 glasses, there is a wealth of information here, and often regarding wines and vintages that have not been reviewed in the more "authoritative" (for lack of a better word) international publications. The reviews are also timely: whereas Spectator or the Advocate tend to be eternally stuck a vintage behind distibutors' and retail availability, the Gambero Rosso is usually up-to-date with the latest vintage.

A must have.......2007-05-13

I have been purchasing the "Guide" every year for many years... For any lover
or collector of Italian wine this book is a MUST HAVE...

Average customer rating: Simple, delicious, and well written. Essential Consistently exquisite Bravissima! Basic Italian

The Classic Italian Cookbook Marcella Hazan Manufacturer: Knopf ProductGroup: Book Binding: Hardcover General | Baking | Cooking, Food & Wine | Subjects | Books General | Cooking, Food & Wine | Subjects | Books Italian | European | Regional & International | Cooking, Food & Wine | Subjects | Books Look Inside Cookbooks | Trip | Specialty Stores | Books Similar Items: Mastering the Art of French Cooking, Volume One Every Night Italian: 120 Simple, Delicious Recipes You Can Make in 45 Minutes or Less Marcella Cucina Marcella's Italian Kitchen Marcella Says...: Italian Cooking Wisdom from the Legendary Teacher's Master Classes, with 120 of Her Irresistible New Recipes ASIN: 0394405102 Release Date: 1976-02-12

Amazon.com

Perhaps more than any other person, Marcella Hazan is responsible for bringing Italian cuisine into the homes of American cooks. We're not talking spaghetti and meatballs here--Hazan's cuisine consists of polenta, risotto, squid braised with tomatoes and white wine, sautéed swiss chard with olive oil and garlic.... Twenty years ago, when Hazan first exploded into the American consciousness with The Classic Italian Cook Book and More Classic Italian Cooking, such recipes were revolutionary. With time, however, these classic dishes have become much-beloved family favorites.

Now a new generation is ready to be introduced to Marcella Hazan's way with food, and in Essentials of Italian Cooking Hazan combines her two earlier works into one update and expanded volume. In addition to the delicious collection of recipes, this book serves as a basic manual for cooks of every skill level. Recipes have been revised to reduce fat content, and a whole new chapter full of fundamental information about herbs, spices, and cheeses used in Italian kitchens--as well as details on how to select specific ingredients--has been added. New chapters, new recipes--who could ask for more than Essentials of Italian Cooking?

Customer Reviews:

Simple, delicious, and well written........2007-06-26

After reading all the positive reviews here on amazon, I mentioned this book to my sister, who gave it to me for my birthday. I've rarely been happier with a cookbook. The recipes are very simple, not too many ingredients, but the way they combine is delicious, and many can easily be expanded upon or slightly altered (though I really recommend trying all of them in their simple forms first, as the way they are cooked and the advice on selection of ingredients lends them unexpected complexity).

I've so far cooked several of the pasta sauces, two of the pizza recipes, and the unique layered crespelle, and all have been delicious and not difficult to make (most can be made with one sauté pan, a wooden spoon, and a good knife). Even more helpful than the recipes themselves is the essentials section which offers a very good guide to what italian home cooking essentially consists of, ingredient selection (which includes some surprising things, given common American understanding of Italian cooking and common restaurant practices here), basic technique, and so forth. Each section also includes an introduction to the book's approach to it, and most recipes have a description of the region or city the dish is from with some interesting tidbits about them to give the reader a frame of reference.

I've never been to Italy, so I cannot attest to the book's authenticity, but it certainly gives the appearance of being very well-researched, and those I know who have been to Italy have given me very positive feedback on the dishes I've made from it. On the whole Hazan's work is scholarly in its rigor, but approachable and appreciable in its style and lack of pretense.

Essential.......2007-02-24

Last Fall three women and I went to Italy; my first time but it will not be my last. I fell in love with Italy and her people. For Christmas my husband bought this book and her son's How to Cook Italian at my request. Neither book let me down. For me, together they are my bibles for true Italian cooking. Every recipe has been delicious! There is soooo much information; it's mind boggling but wonderful; there's so much to soak up. I recommend both books wholeheartedly; you will not be disappointed.

Consistently exquisite.......2007-01-26

In our family, when it's someone's birthday or special occasion, the one who is celebrating gets to request a home cooked meal of their choosing. For years, everyone chooses something wonderful from Marcella Hazan. When we use her recipes, we are esteemed as great cooks, thanks to Marcella. Try the skewered shrimp, the minestrone, the eggplant parmigianna. (I think there must be a typo in the recipe for the sauteed spinach...as is, it's inedible due to too much salt). I've given this book to four grateful friends already.

Bravissima!.......2007-01-11

I've been a fan of "The Classic Italian Cookbook" for 25 years, and my copy is falling apart. I bought two copies of "Essentials" (which expands upon and updates the original), one for my own use and one for friends who have admired "my" Italian cooking. I spent several happy hours annotating favorite recipes for my friends and in my own new copy. I recommend it highly.

Basic Italian.......2007-01-04

For those who do not need colored pictures to wet their appetites this book is great. It covers all you need to know about Italian cooking and more. I have used it often and find it an easy readable companion for those who know what they want. The way books used to be ...

Books:

1. The Balanced Diet Cookbook: Easy Menus and Recipes for Combining Carbohydrates, Proteins and Fats
2. Dinner Roles: American Women and Culinary Culture
3. Caprial's Cafe Favourites
4. Whistling with Olives: 54 Things to Do at Dinner Before Eating
5. Julie Sahni's Introduction to Indian Cooking
6. Comida, La: Foods, Cooking and Traditions of the Upper Rio Grande
7. Brown Bag Cook Book: Nutritious Portable Lunches for Kids and Grown-ups
8. Cooking Italian ("Family Circle" Step-by-step S.)
9. Pie of the Day
10. Big Bowl

Books