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Title: Make It Italian : The Taste and Technique of Italian Home Cooking by Nancy Verde Barr ISBN: 0-375-40226-8 Publisher: Alfred A. Knopf Pub. Date: 05 November, 2002 Format: Hardcover Volumes: 1 List Price(USD): $29.95 |
Average Customer Rating: 4.5 (4 reviews)
Rating: 4
Summary: Mama Mia!
Comment: More than a cookbook, no chef should be without it! A thorough exploration of Italian cooking. Highly readable format makes this cookbook a must.
Rating: 5
Summary: Clear our your shelves because this is THE book!
Comment: This book is just fantastic - from start to finish! It takes you through the building of a recipe from buying the ingredients to the techniques involved to prepare. Each section, Soup, Pasta, Meat, etc. gives you recipes that build on each other and then ends with suggestions on how to swing out on your own. When reading the book you feel as though Nancy is standing in your kitchen - her voice is clear and eloquent.
A few weeks ago, my father asked me how to make Bolognese sauce. I gave him Nancy's book and told him to read her recipe (that is wildly easy and delicious). I explained the arrangement of the book and he went to work reading the chapter on pasta. After that he was hooked! He made a shopping list to stock his pantry and couldn't wait to get started. He said it was as though he'd been to an Italian cooking class.
Make It Italian has become my standard wedding shower, birthday - anything present.
Not to be forgotten is Nancy's "We Called It Macaroni." I have used it a thousand times. Her sundried tomatoes and mascarpone appetizer is requested by dinner guests and when it's my turn to bring an hors d'oeuvre.
Rating: 5
Summary: THE Book to Have for Italian Cooking
Comment: Why is it THE book to have? The important aspects of Italian cooking -- which can be applied to all cooking -- are explained here, in conciseness and clarity. Why you should purchase certain items; how you should cook them and why; when to use one ingredient over another and why. Why should you cook the soffrito for pasta & bean soup slowly, over medium-low heat, for 20 minutes? Why should you remove tomato seeds from your whole tomatoes if you're cooking them for more than 30 minutes? Why should you try to find genuine Italian import stores that stock the "good" stuff? The answers are in there.
I prefer to bake more than cook (my sweet tooth in action), but I like -- and can do -- both. I'm just slow in the kitchen; my husband's a better sous chef than I am. But, having an Italian grandmother and living in an area with pronounced Italian-American heritage, when I saw this book I had to get it. And after making a batch of the marinara sauce with generic crushed tomatoes, I knew I had a winner! Now I'm dying to try it out with a can of San Marzano tomatoes!
As the other reviews have stated, she explains what you need, and why you need it. Even if you doubt or don't understand either, have faith! It will work out well. I can't emphasize enough the value of quality ingredients when you cook simply, as she does in this book! Throw out your grated-cheese-in-a-can and get some *real* parmesan and a grater!
The pasta & bean soup in the "soups" section is a little lighter than some of you may be used to, but you can always add the fresh cheese of your choice. And definitely take the time to make your own stock for recipes. She may say she'll used canned stock, but after making and using my own, I'll be less likely to use canned ever again.
So far, the cooking has been simple, however, there is preparation to be done (such as making stock beforehand, or soaking & cooking beans for the soup above). But if you plan ahead, it becomes so much easier.
I am by no means an accomplished cook in the kitchen, but this book -- and the results I've got from it so far -- have given me courage to keep trying!
Did I mention the biscotti at the very end of the book? Yum yum yum - I had to make the chocolate almond variation on the anise biscotti. Incredibly enough, I got (as she said) exactly 60 biscotti from the recipe. :-)
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Title: We Called It Macaroni: An American Heritage of Southern Italian Cooking (Knopf Cooks American Series) by Nancy Verde Barr, Kathe Helander ISBN: 0679765778 Publisher: Alfred A. Knopf Pub. Date: 01 February, 1996 List Price(USD): $18.95 |
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Title: Cooking by Hand: Paul Bertolli Executive Chef & Co-Owner of Oliveto Restaurant by Paul Bertolli, Gail Skoff, Judy Dater ISBN: 0609608932 Publisher: Clarkson N Potter Publishers Pub. Date: 19 August, 2003 List Price(USD): $40.00 |
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Title: Every Night Italian: 120 Simple Delicious Recipes You Can Make in 45 Minutes or Less by Giuliano Hazan ISBN: 0684800284 Publisher: Scribner Book Company Pub. Date: 01 January, 2000 List Price(USD): $25.00 |
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Title: Essentials of Classic Italian Cooking by Marcella Hazan, Karin Kretschmann ISBN: 039458404X Publisher: Alfred A. Knopf Pub. Date: 01 November, 1992 List Price(USD): $30.00 |
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Title: The Fine Art of Italian Cooking by Giuliano Bugialli ISBN: 081291838X Publisher: Clarkson N Potter Publishers Pub. Date: 01 March, 1990 List Price(USD): $30.00 |
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