Italy Books

Since my husband is from Marche, I enjoyed reading this cookbook with the side descriptions of life in the province. Some of the recipes would be difficult to make here due to ingredients, but there are some Marche favorites that are delicious.

This book is based in large part upon the story of the Familia Trabocci,
That story gives the reader/cook some real insight into the spirit of the food which is made with the excellent recipes. This is not really a cookbook for the beginner because, although it has very fine illustrations of dishes on the table, there are few procedural illustrations and many of the regional ingredients may be difficlt to obtain. It is a fine book of the cooking and customs of a region of Italy. Buy it and read it, you will enjoy it! You should also try to reproduce the cooking through some of the recipes in the spirit of the region.

I love Fabio's cooking. It's Inspired and exploding with amazing flavor. Fof over a year and a half worling in Maestro, I didn't always understood where the genious came from. This book has allowed me to understand a lot about him.

The recipes in the book are not your typical italian fare, it's a rustic, culinary treasure from a relatively undiscovered region of Italy. Very recomendable.

Part travelogue, part cookbook, Cucina of Le Marche intersperses its recipes with family memories and great storytelling. This is not just a cookbook to quickly consult over the stove; it's a book you'll want to curl up with and really read. Some of the recipes are fairly involved, but the writing is easy to follow and what I've made so far has been delicious. The rice and spinach soup with prosciutto and parmesan is heavenly, and the Le Marche risotto is easy to make but super yummy (the secret ingredient is cinnamon). Beginner cooks, advanced chefs and avid readers should all find something to love here.

Even with all the amazing restaurants in New York, I still crave the delicious food at Trabocchi's restaurant at the Ritz-Carlton in VA. With this cookbook I can bring a little bit of his cuisine to my own kitchen. Bravo!

As an avid cookbook collector, this is my favorite 2006 acquisition. I have been a devoted fan of Maestro, Chef Trabocchi's marvelous DC area restaurant and have been eagerly awaiting the publication of this book to learn more about his inspirations and bring some of the magic into my own kitchen.

Even if you haven't had the privilege of dining at Maestro, this book is a must-own for anyone who appreciates authenticity and a unique take on a traditional cuisine.

Buy this book and be prepared to fall in love with Le Marche!

Damanhur: The Temples of Humankind (DTOK) is first and foremost for people with an interest in the intentional community Damanhur (in Northern Italy, since the mid 1970's) and what they have achieved with the construction of The Temples of Humankind. Perhaps you have been there and want a way to to show other people not only what you saw but to show them in a way that almost astounds as much as being in The Temples astounded you. Perhaps you simply know about this place and would like to own and view a splendid production of photos and information on what has been created there. Or maybe you know someone who went there, in which case this book would make a great gift which I am sure they'd be happy to own (if they don't already have it!)

Yet having said that, DTOK is for more than just people who already know about Damanhur and these Temples. Anyone with an interest in art and creativity will most certainly marvel at the incredible creativity documented within DTOH. People with an interest in spirituality and human consciousness will likely find DTOH equally compelling. I am sure, that many who read this book will feel inspired to actually visit Damanhur and see them first-hand, and I couldn't recommend that more. So be warned, this might cost you more than just the price of Damanhur: The Temples of Humankind.

Having visited Damanhur for a month and spent many hours in The Temples I can say that this book does a wonderful job of accurately and beatifically presenting what is hidden in those otherwise normal looking mountains. In all honesty I think many of the images look even more splendid that the real thing when it comes to the actual detail of the artistic works, simply because photos (well composed ones) have a way of hiding the fact that some of these artistic works are in need of some repair and attention. I don't see this as a negative, but rather positive in that it enables the reader to gain a taste of the magnificence one can ultimately only experience by walking in these chambers and temples in person. What the book lacks in size and scale (the Temples are quite huge when you're actually there), it makes up for by capturing these artworks at their very best.

Enjoy this book, and if you feel moved to visit Damanhur and you have the means to do so, then go for it.

If this book interests you (and/or you enjoyed it) I think you'll also be pleased to know about:
Damanhur: The Story of the Extraordinary Italian Artistic And Spiritual Community, which gives a very thorough account of the Damanhur itself and the people living there (now around 1000 in total)

Alex grey brings his clarity to the task of drawing the publics eye onto an unbelievable society that has profound lessons to teach the rest of the world about opening up to the complete truth of who and what we are as sentient beings.

What a great book. Visually stunning and very interesting. And published from a great publisher, CoSM.

Support CoSM. They have some other really cool stuff.

"The Temples of Humankind were a secret from even the closest neighbors for the next twenty years as artists, artisans and builders excavated and created the equivalent of a five-story subterranean building."

"Profound appreciation goes to WENDY GRACE and MICHAEL HONACK, and the Tides Foundation, for financial support of the Damanhur book project."

Thank you for your work in helping to illuminate the path...

What a wonderful book this is! I am a great fan of New York artist Alex Grey's work and he and his friends have made a superb job of this large format hard back book which features marvelous glossy photos from Darmanhur, the artistic and spiritual community near Turin in Italy. It's a must have for your coffe table if you're interested in the power of spiritual vision, artistic expression and intentional communities.

I will treasure this book always. Thank you EBay for delivering it so promptly all the way to Australia!

This book is absolutely gorgeous. It contains tons of really interesting information on the temples (not to mention brilliant photography work). Beautiful.

This book held my attention from the very beginning of the book until the end. Even though thenovel is fiction; the narrative of the Salazar family is typical of the plight of Mexican/Americans during the period the novel covers as well as the current situation with Mexican immigrants. Thumbs up to the author of this novel

This epic novel centers on the Salazar family, who migrate from Mexico to the United States shortly after the outbreak of WW II. The first part of the story focuses on an all-Hispanic rifle company that lost its colors at the Battle of the Rapido River in Italy. In that battle, Miguel Salazar wins the Medal of Honor, only to return home to his barrio in El Paso to have his fame exploited by a ruthless older brother. Over time, Miguel ends up almost where he started, but in the process becomes an American. The second half of the novel finds another branch of the Salazar family deeply involved in improving the plight of the Mexican migrant worker in south Texas. Again, the tension is increased by dissension within the family. One of the very first farm labor strikes in American history soon follows, and though it was a failure, within that defeat were contained the seeds of the victories that were to come a few decades later in California. Both of the aforementioned events actually happened, and while this might have made for a rather dry historical novel, the author has filled the book with indelible characters, wonderful action scenes and a poignancy that is quite touching. Brilliantly conceived and masterfully narrated, the author has a great, little-known story to tell and he writes it remarkably well. This is a novel that satisfies, yet angers. A novel with a soul.

As an American who lived in El Paso for seven years and who has now lived in central western Mexico for some years, the book immediately captured my attention and held it throughout. For a real account of the lives of Mexicans who cross the border to make a better life, this is it. It is a true to life, heartbreaking, heart warming, story told with the raw emotions of the storyteller obvious in all of the characters and their very human actions. For those who want a true picture of the hopes and heartbreak of poor Mexicans searching for a better life in Norte America, this is just the way it is. I recommend it highly to both those who really want to know, and to those who just want a great read.

I am a Mexican/American and after having lived 1/2 of my life in Mexico, and the other 1/2 in the USA, I can state that the novel was written in such a manner that it depicts the many tragedies, anguish faced by our Mexican immigrants whether they are here legally or not. It should be made into a mini Tv series such as "roots".

As a Mexican, and someone with a Master's Degree in History, I read this novel with great interest and some suspicion, knowing that the book was purportedly "historical fiction." Too often in the past, such books published in the United States have been more fictional than historical. The first casualty is invariably the truth, with Mexico and its people usually shortchanged in the process. Imagine then my surprise when I found that this novel not only has played fair, but is such a stirring story it may well inspire a new generation of young Mexican-Americans. The book deals with an all-Hispanic U.S. Army rifle company that suffered a terrible defeat in Italy during the Second World War. Later that same outfit became one of the most highly decorated units in American history. The latter part of the novel is about a migrant worker strike that took place in South Texas just after the Korean War. In that struggle, the workers, mainly Mexicans, lost the battle but probably set the stage for the victories that came some fifteen years later in California. Throughout these two actual incidents, the author skillfully weaves in the story of the Salazar family as they struggle to make a place for themselves in their new country. But this is no propaganda piece, pitting noble Mexicans against evil Anglos. Many of the Mexicans in the story have serious personal flaws, while several of the Anglos are decent human beings. Rather than the standard ethnic caricatures, the author has filled his story with highly believable and fascinating characters. In doing so, he has elevated this fast-paced, action-filled drama to the level of serious literature. After a lifetime of reading books about Mexicans and Mexican-Americans, I think this is one historical novel that stands in a class all its own. A Reader in Central Mexico

The food, while easy to make, is nuanced and good. I cooked heavily from it last summer (the book is divided by seasons) and the dishes turned out well, except for mackarel marinated in lemon juice. At first glance some of the recipes resemble what can be found in other Italian cookbooks such as "The Silver Spoon," but what distinguishes the outcome is the the unique Tuscan approach to balance in ingredients and subtle technique. To give an example spaghetti al pomodoro has a higher amount of olive oil compared to most recipes I have encountered and calls for cooking the pasta in the sauce in the last few minutes to better mingle the flavors. A great read too.

I love this book. Ive been to tuscsany and ate at many restaruants including vipore and this is the closest you can get to tuscan cuisine. I highly recommend buying this book for yourself and your friends.

Fantastic! Wonderful simple Italian recipes adapted for home cooking and written in a delightful story form. Every recipe I tried was delicious. Most highly recommended.

I have tried several of these recipes and find them to be very good with balanced flavors. The book does what the author says it does; i.e. gives us good Tuscan recipes, true to the region, with ingredients that are readily available in the United States.

Our trip to Tuscany was a dream come true. We met friends for lunch just outside of Florence. Our friend recommended Diary of Tuscan Chef, and as soon as we returned home I ordered it. It is a treasure trove of wonderful stories as well as outstanding recipes. The Roasted Rosemary Potatoes reflect Italian simplicity and depth of taste. Outstanding!

This book is so crucial for any one playing Scarlatti sonatas.
There is so much detail, historical context, and yet the writing is such that even an amateur pianist like me can get a grasp on how to interpret the sonatas. There are some nice sections on how to approach them on the piano.

I wish I could find similar books for every other composer!

Ralph Kirkpatrick's 1953 work remains THE book on Domenico Scarlatti and his keyboard sonatas. There have been no substantial revisions in the biography of DS since 1953. Georgio Pestelli and many others have questioned Kirkpatrick on chronology, but when it comes to analysis of individual sonatas, Kirkpatrick is strong. Kirkpatrick was not a musicologist, so his book is actually interesting to read!

An indispensable reference for all those interested in one of the greatest keyboardists of all time. Kirkpatrick's work is one of real scholarship. Written in 1953, no one has since bested it.

This book is an indispensable reference for those studying the great composer Domenico Scarlatti.

The first 7 chapters are historical narratives without unusual merit except as an intoduction to the real book which is about music. There is a chapter on harpsichords. Kirkpatrick was not the first thinker on Scarlatti as evidenced by the extensive bibliography and appendix

He did establish the K identification number system which has stood the test of time at least in this country.

His real contribution is in identifying Scarlatti as a real musician writing music of extraordinary merit. His chapter on Scarlatti's harmony is very difficult reading.

The last chapter on "Performance of the Scarlatti Sonatas" should be read again and again by every musical teacher and student (he talks about tempo, rhythm, phrasing, articulation and attitudes).

Of course, one must have the sheet music on hand to see what it's all about, and a mind-set ready to accept Scarlatti into the company of Chopin and Liszt as well as Granados and Albéniz.

Kirkpatrick talks a little about the influence of Iberian song and dance forms on the sonatas of Scarlatti; a few others have scattered hints on this subject. I think the world would welcome a full-blown research here as a fitting sequel to this book.

The traveling by Vespa in Italy idea is what first attracted me to this book. I'm both a Vespa nut and a lover of Italy. My wife and I have a home Puglia and have traveled quite a bit elsewhere in that grand country. I fell in love with both the charming scooters and a cuisine that's close to heaven on earth. I'd enjoyed Peter Moore's "Vroom with a View," his story of traveling by Vespa from the north to the south of Italy. Eating Up Italy happens to be the story of a man traveling by Vespa in the exactly opposite direction, but it's really not about traveling by Vespa at all. This lovely, classic scooter (Fort rode two different ones on his trip) is only incidental to what this book is really about.

Eating Up Italy is about food, Italian food, an amazing cornucopia of food, prepared in a dazzling variety of ways by people who relish it and to whom food is part of their identity, their heritage and their culture. Fort follows the track of the famous unifier of Italy, Garibaldi, who traveled with his army from Calabria in the South of Italy to Turin in the North around the time of our Civil War. As Fort scoots from town to town and region to region he experiences the amazing patchwork quilt of local cultures, customs and cuisines that make Italy unique. This astounding diversity among people is held together by their common passion for eating and food, wonderful food in all its forms. This book is a love song to the unrivalled quality of the Italian gastronomic experience in the face of changing times, global agrobusiness conglomerates, and the pressures of standardization pressed up the member of the European Union "for their own good."

Fort recognizes the unique value of the individualism he discovers in people and in the food they treasure. Each chapter is also followed by recipes for many of the dishes he savored, so the book is also a mini cookbook of joys celebrated by people whose towns are as different from one another as nations are, yet who are made Italian by a culture that has grown in much part from what they harvest and consumer from the land and the seas around them.

Fort is an Englishman and he writes with the clarity, richness and imagery that makes English Literature great. This is no trivial travelogue. It is a book I will keep in my library. A very tasty treat indeed.

This as an estheticaly beautiful, artsy-looking book with high quality pages, cover, illustrations and a gorgeous cover design.

Well written, the food descriptions will make your mouth water; the descriptions of places will make you feel as if you're there.

What's unusual is that this book combines recipes with the travelogue, about 50/50.

Recommended for all foodies with an interest in Italy. And for everyone interested in Italy who also appreciates good food.

I only read really good non-fiction books -- and this was one of the best I've read in the last 10 years. Made me seriously want to visit Italy, and not as a tourist but as a hungry person. I tried some of the recipes and they're really good. If you want to understand something deeper about Italy and her cuisine -- which is really just good food -- I highly recommend this book!

Reviewed by Cherie Fisher of Reader Views (2/07)

If you were not hungry when you start reading "Eating Up Italy" you will be by the end of the first chapter. This story is about the author, an Englishman, who has had a lifetime affair with Italy finally following his dream of touring the country from the southern tip to the northern border on a Vespa. It must have been a comical scene with him slowly and carefully navigating his Vespa on the road with crazy speed demons.

The book is more than a recipe book. It contains wonderful descriptions of the people that he met along the way, the food that he ate and the places that he visited. His writing style is very colorful and descriptive and you often feel like you are traveling with him on this journey. I would have loved to try the ice cream in Pizzo, the self-proclaimed ice cream capital of the world, or the wonderful sweet charms in Sulmona. Also wonderful are the descriptions of the pastas, cheeses, and on and on...... This book really has it all!

Each chapter is about a different area that the author visits. He gives vivid descriptions about the area and discusses the food specialties of that area. Each chapter has a recipe section for recipes from that area. Most of the recipes look wonderful, but some of them would probably not appeal to Americans as it uses ingredients that are not used often here. I figured the best way to get a really good appraisal of the quality of the recipes in this book is to pass them by the critical eye of the Italian Chef from Milan that I am dating. Overall, he found them to be excellent recipes and he has promised to make me a few of them!

"Eating Up Italy" is a very well written book and would make an excellent gift for anyone who loves the culture, passion and food of Italy. It would also be a book for anyone planning a trip to Italy. And if you weren't planning a trip to Italy when you start the book, you probably will be by the end of it.

Matthew Fort's infatuation for all things edible and Italian are wonderfully palpable in this gastronomic treasure. Heady and sumptuous as a fine red wine, EATING UP ITALY: VOYAGES ON A VESPA -- part travel memoir, part specialty recipe book -- recounts Fort's journeys all over the stunning Italian countryside, while lavishly showcasing each region's own unique culinary "nuances".

Italy's romance and mystique lay in its beautiful language, hearty people, culture, fascinating history...and, of course, its wide array of mouth-watering edible delights. One would be hard-pressed to find a better qualified author for the task. Fort, one of Britain's most renowned food critic and writer, formed an enthusiasm for Italy at the tender age of 11. The love affair with the country and its cuisine has only deepened with time, as Fort, at age 50, takes a "gastronomic tour" of the beautiful country from its southernmost tip at Melito Di Porto Salvo to the northern region of Turin.

Fort brings the tastes, aromas, and regional culture of Italy directly to the reader, in stunning clarity, coupled with a signature wit. EATING UP ITALY is a bonafide travelogue on its own merits -- nonetheless, Fort doesn't rest on his laurels, expecting us to take his word for it. The tried-and-true age old recipes, generously peppered throughout, involve the reader and add an inimitable richness to Fort's personal experiences, on his travels.

From regional delicacies to every-day local cuisine, Fort's selected recipes and instructions, layered amidst engaging anecdotes teaming with insight into the lives and food of the locals, are easy to follow and tempting to try. Fortunately, many of the recipes are `formalized', using easily recognizable standard measurements, as many Italian cooking techniques are known to use vague measurements such as "a little bit of this, a little bit of that." Some recipes may be easier than others, as some call for ingredients that would be challenging for a typical North American `foodie' to find at their local market.

The book, itself, is bound beautifully with a `foodified' rendition of Venus di Milo. Its lovely thick buttery paper and dark brown ink, lends itself an "old world" feel. At the back of the book is a comprehensive index, in case a particular recipe or notation requires reference on a whim.

Truly a voyager's enchantment and a food lover's bible, EATING UP ITALY captures the incredible country that has it all, and will have any food lover or travel enthusiast shouting "Bella! Bella!"

One can only wait with bated breath - and grumbling stomach - for Fort's upcoming labour of love, EATING UP SICILY.

My rating is 4.5 out of 5 stars.

This is a wonderful addition to any home library for anyone interested in the religion of Antiquity and Italian folklore. All of Charles Leland's writings are wonderful, but this book in particular is of great merit. Leland travled the Italian country-side and recorded many of the tales from rural folks, some of which still practice the "old religion" both overtly and covertly within the Roman Catholic structure. It is through his recording of these stories that we can see the evolution and continued existence of the Gods of the Ancients. This is a must read for any serious mythographer, folklorist or modern day observer of the Old Ways.

Another fine example of the work of Leland, and an excellent source document for those who seek pre-Neo Wiccan non-fluffiness. Craft with real teeth for the serious only.

This book is a classic text on the "Old Religion." The author Charles Leland was a folklorist performing field studies into Italian Witchcraft during the 1800s. He describes witches as worshippers of the goddess Diana, and refers to a specific group as the "good witches" of Benevento. Leland points out that "bad witches" also exist and he includes several spells to illustrate this.

Etruscan Roman Remains carries a feel of antiquity as Leland introduces ancient lore and its revelance to the witches of Old Italy. This book was the first of its kind to present material drawn directly from people claiming to be witches during the 19th century. Along with Leland's Aradia; Gospel of the Witches, this book presents the foundation of many concepts now found in modern Wicca, including a full moon sabbat, the worship of a god & goddess by witches, ritual use of cakes and wine, and witches as healers and magic users. After reading Leland's accounts, there can be little doubt that Gardnerian Wicca was founded, at least in part, upon the writings of Leland on Italian witchcraft.

In addition, Etruscan Roman Remains contains a great deal of information on old superstitions, folk spirits, and folk magic. This book is an important addition to any library on Witchcraft.

This book is really interesting in the fact that had not Leland gathered all this information it would most likely be lost to us today. I would not however recommend it as a BOS to follow ,mainly because we do not know the real context of these spells. Even though Leland has written them down they are from another time and one we are no longer a part of. This is just my opinion and I recommend if you do use a spell from this book you should know why you are using a certain herb, object etc. and WHO you are calling on!Just a precaution I would take. Ciao!

Leland provides great insight into suppressed information related to the old Etruscan Paganism of the Early Roman Empire and Italy. The first part of the book contains descriptive insight into over 60 Gods and Goblins of the old religion, whereas, most other texts only contain up to 25 and often confuse the details. A greater number of suppressed names and deities are discussed in detail in this work, then in any other text I have researched in relation to this old way of life. The second part offers various Incantations, Divinations, Medicines, and Amulet Creation. The book is heavily illustrated which is another thing that is uncommon in books on this subject. This book is highly recommended for anyone studying the occult, and makes for a great desk reference for followup research.

I love this book and this author! After making a single recipe and reading just a few pages I was hooked, and am now an Erica De Mane fan. I've read the book cover to cover and refer to it often.

Others have described the contents better than I can. Surprisingly, the recipes are quite healthful without making any claim to be so. I highly recommend this book.

`The Flavors of Southern Italy' by Erica De Mane is one of the most revealing expositions of a regional cuisine I have had the pleasure to read. This includes about twenty books covering Italy, regions of Italy, France, regions of France, Morocco, regions of China, and regions of the United States, plus several on the Mediterranean as a whole and the Arabic lands of the Mediterranean. The quality of the presentation is due to the most distinctive approach revealed clearly in the title of the book.

Most writers on regional cuisines do a gloss on the ingredients of the cuisine and proceed to a presentation of many of the classic dishes of the region. This is certainly the approach of the three different books I have read and reviewed on the cuisine of Rome. As long as the recipes are reasonably authentic and not the author's overly interpreted versions of these representative dishes, this approach can be quite good, as it is in these three treatments of Roman food.

Ms. De Mane's approach is most similar to the ingredients driven monograph `The Essential Mediterranean' by co-Italian specialist Nancy Harmon Jenkins.

Ms. De Mane makes no claim whatsoever to being true to the recipes of southern Italy. This is not to say there are not some authentically Italian dishes here, but this is not Ms. De Mane's game. Her book is not on the recipes of southern Italy, it is on the FLAVORS of southern Italy. Her approach to her subject begins with a very long chapter entitled `Essential Southern Italian Flavoring Ingredients'. This chapter covers virtually every major spice, herb, and condiment used in southern Italian cooking plus sections on olive oil, tomatoes, peppers and chilies, salumi, cheeses, nuts, and wine. The remainder of the book is organized not by course as is tradition with many other Italian cookbooks, but primarily by principle ingredient or type of preparation. In this way, salads and appetizers are not treated in a separate chapter. They are presented with other dishes with a common principle ingredient.

The chapters of recipes are:

Vegetables, including sections on shopping, cooking, and making salads
Seafood, including sections on buying and flavoring seafood
Meats and Poultry, including sections on typical usage and cooking for a group.
Savory Tarts, including sections on pizza and calzones.
Soups
Pasta
Desserts

The book ends with a chapter on the author's favorite southern Italian wines and a chapter on menus.

The author's definition of southern Italy is comprised of the provinces, in order of emphasis, of Sicily, Apulia (heel of the boot), Campania (Naples, Capri and the Amalfi coast), Basilicata (instep of the boot), and Calabria (toe of the boot). Sicily, Apulia, and Campania are the rich regions, which produce great quantities or olives, grapes, and wheat. Calabria and Basilicata are poorer, having a geography inhospitable to agriculture.

The author's strategy in the book is based, among other things, on three important aspects of what is available to her. First, many native southern Italian products simply do not travel well beyond their native land, in spite of the author's access to an excellent Manhattan source of Italian foods, DePalo Cheese, run by a family native to Basilicata. Luckily, this problem does not affect most classic ingredients like olive oil, hard cheeses, procuitto, and wines. Second, many Italian salumi products cannot be imported into the United States. Third, for many fresh ingredients, native American products are actually superior to what is available in Italy.

While the author relishes the wealth of American ingredients, she remains true to the Italian simplicity, especially in salads and soups. Unlike American and French salad constructions, she does not pile in everything but the kitchen sink. On the other hand, some classically influenced dishes such as the recipe for meatballs with green beans and potatoes does have a rather large ingredients list; however, the recipe is for meatballs, green vegetable, and starch.

My conviction that this is a superior treatment of it's subject is based on the fact that it says nothing which disagrees with things I have heard and read from reliable sources and it tells me much about the skillful use of many classic ingredients which I did not know or fully appreciate before.

If you are fond of an authentic Italian approach to food, like good writing about food, or are simply an all around foodie, then get this book. The spirit is all Italian, but the ingredients are very supermarket friendly. No heavy use of truffles or porcini or balsamic vinegar or even Parmesano Reggiano here. Unfortunately, you will probably feel just a bit left out if you don't have a good source of buffalo mozzarella at hand.

Highly recommended, especially for salads, vegetables, seafood, and pasta recipes. Intermediate skill level.

I have the author's pasta cookbooks and I am so glad to finally have a collection of more diverse recipes. I find her writing very warm and friendly with cooking advice given that is neither pretentious or intimidating. Many of the recipes can be made with whatever you have in the kitchen. This is a cookbook to be enjoyed by everyone with every level of cooking expertise.

There are Italian cookbooks enough to build a Great Wall of Italy, but this one stands out.

DeMane knows her stuff and writes for respected publications like Food and Wine. She adapts traditional recipes for US home cooks who might not have a lot of timr or access to "weird" ingredients. The book is formatted based on tastes. In the mood for tomato? Find a great tomato recipe! Want something sweet and tangy or bitter? You'll find the recipe to suit your tastes and culinary skills.

This is a great book for entertaining! The recipes are fool-proof and DeMane's menus are wonderful. Try the Roasted Figs with Gorgonzola for a great starter, side dish or even dessert, yummy!

8/9/2004


THE FLAVORS OF SOUTHERN ITALY
By Erica De Mane

"I am convinced that the foods a person cooks best embrace the flavors he or she grew up with. All the recipes in this book reflect my childhood. This is a very personal collection of recipes and thoughts on cooking, all anchored by the flavors of southern Italy." This is the opening statement in DeMane's introduction. This came as a surprise to your reviewer who found many recipes not usually associated with Italian cuisine. "I hope my love of southern Italian flavors and eating and cooking will rub off on you," she ends.

Glancing at the Contents, DeMane devotes 64 pages to lining out various techniques which set Italian cuisine apart from other foods. She pairs certain ingredients: Fennel and Saffron, Pancetta and Salami, Pine Nuts and Raisins, Tomato Paste and Sun-Dried Tomatoes and more. These pairing are a tip-off of what's to come. In addition to the usual sections on Seafood, Soups and Pasta, she includes one on Savory Tarts, Pizza Neapolitan Style, also Calzone. After Desserts, she shares special menus and her take on "My Favorite Southern Italian Wines."

Here are some of the recipes she includes in this complete book:

Wheat Berries with Zucchini, Pine Nuts and Ricotta

Plum Tomatoes Baked with Caprino, Rosemary and Black Olives (Caprino is the Italian word for goat cheese)

Baked Eggs with Winter Tomato Sauce

Coleslaw with Sicilian Flavors
(these include pine nuts, raisins, peperoncino chili, sugar and nutmeg)

Tuna Tatare Crostini with Capers and Avacado

Mussels with Mascarpone, Green (shoots) Garlic and Spring Herbs

Steak and Celery Salad with Capers and Romaine

Duck Pizzaiola with Red Vermouth

Pizza with Escarole, Fontina and Baked Eggs

Chicken Soup with Pumpkin, Escarole and Marsala

Dried Figs with Almonds and Chocolate

The arrangement of recipes in menus at the end of the book are clearly foods expertly prepared for other fine Italian cooks. She closes the book with a menu she titles, "A Birthday Dinner for Myself," and which "I cook myself ... since I cook with all the flavors I love best, always including anchovies, cheese and luscious red wine."

This is a great book for many reasons: The pictures are beautiful, the writer knows the topic and the most important is that I've tried some recipes and they are just delicious.

The variety of recipes for this fun and tasty bread are astounding! It serves not only to provides one with foccaccia for any occasion, but it stimulates the imagination, helping one to create any recipe they need! I love it!

Focaccia is my favourite bread, and since I live in Italy I get to eat it as much as I want. But I wanted to try making it on my own, and this book really helped me.
The recipes here are amazing and they really work. They are easy and tasty (they do taste better than the ones I buy at my local bakery). Also the variety is great. The one I like the best is "Focaccia Andrea Doria" but they are all excellent. The book is also filled with beautiful photos. Enjoy it.

Focaccia is my favourite bread, and since I live in Italy I get to eat it as much as I want. But I wanted to try making it on my own, and this book really helped me.
The recipes here are amazing and they really work. They are easy and tasty (they do taste better than the ones I buy at my local bakery). Also the variety is great. The one I like the best is "Focaccia Andrea Doria" but they are all excellent. The book is also filled with beautiful photos. Enjoy it.

The book is full of good recipes, most of them easy to make. The results are consistently good. For an unusual bread, try the potato focaccia recipe. Everybody in my family loves it, and it became one of the favorite lunches to take to work/school.

This is one of those rare books that is as practical as it is useful. The photography and oversize layout--especially the fold-out spreads on cheeses, pastas, etc.--are great for armchair browsing.

But what sets this book apart is that the recipes work: everything I've made has been simple to prepare and delicious; everyone has loved the dishes from this book. The abundant photography helps with more intricate preparations like gnocchi, but the steps are never overly fussy.

I've got books from Marcella Hazan, Mario Batali, the Silver Spoon, and others, but I find I often get best results with the instructions here.

Highly, highly recommended.

I keep this book open on my kitchen counter in an acrylic holder.
The photos are amazing as everyone else noted but they also give rise to great food inspired by the traditional earthiness of Italy. Simple and straight forward all the food I have prepared has been sublime. The Roman Gnocchi, pared with The Florentine Pork Roast is beyond sublime.........Today I am making the Roast Turkey with an Apricot and cranberry "Mostarada di Cremona". You will love this book. My daughter a teaching chef even borrows it for her classes!

This book is amazing. It has all of the classic, basic Italian recipes. I just made the gnocchi and they are divine!

I came across this book shortly after my return trip from Italy.
I have used this cookbook more than any other cookbook I own. The recipes are clear and easy to follow. The photographs are simply amazing. Each time I open this book, it takes me back to Italy. Highly recommend it.

The Food of Italy is by far the most used cookbook on my shelf. Not only do the pictorial essays take you on a culinary journey, the individual recipes themselves are highly user friendly, as they offer step-by-step instructions with corresponding photos demonstrating preparation methods. All of the recipes are given in metric equivalents, however, so if you normally cook using the Imperial standard, keep a conversion chart close by!