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Italian Regional Cooking, by Ada Boni
Download PDF Italian Regional Cooking, by Ada Boni
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This classic Italian cookbook features six hundred recipes for authentic regional dishes--appetizers to desserts--from the Italian countryside, seacoast, and cities, as well as 144 full-color illustrations.
- Sales Rank: #264655 in Books
- Published on: 1989
- Released on: 1994-02-02
- Ingredients: Example Ingredients
- Original language: English
- Number of items: 1
- Dimensions: 12.00" h x 9.50" w x 1.25" l,
- Binding: Hardcover
- 300 pages
Most helpful customer reviews
42 of 42 people found the following review helpful.
A Wonderful Cookbook
By A Customer
This is my favorite Italian Cookbook. I purchased it 15 years ago and still use it all the time. I was sorry to see it was out of print, as my copy is so worn. This is the real Italian cooking, arranged by the different regions of Italy. Don't expect typical Italian-American fare (spaghetti and meat balls with gallons of tomato sauce, pizza with tons of meat and cheese, etc.). The recipes in this book are spectacular. Some of my favorites include Osso bucco Milanese (braised veal shanks) with saffron risotto, spaghetti with red clam sauce Viareggio, Manzo brasato (a beef roast, slowly braised in red wine with vegetables, served with polenta), and the Abruzzi pasta sauce made with lamb, red sweet peppers and tomatoes (d'Agnello). The recipes are easy to follow. Though the author often asks for fresh tomatoes, we've found that good canned plum tomatoes or crushed tomatoes in puree work fine for these recipes. Although occasionally, an ingredient is not readily obtainable in the U.S., you can usually find suitable substitutes. If you love authentic Old World Italian cooking, this book is well worth having.
0 of 0 people found the following review helpful.
Five Stars
By freespiritcm
What I have tried, delicious!
0 of 0 people found the following review helpful.
Five Stars
By charles crain
nice book
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