|
Italian Classics (Best Recipe) | 
 enlarge | Author: Cook's Illustrated Magazine Editors
Publisher: America's Test Kitchen
Category: Book
List Price: $35.00
Buy New: $15.48
You Save: $19.52 (56%)
New (28) Used (20) Collectible (1) from $12.00
Rating:  11 reviews
Media: Hardcover
Edition: 1st
Pages: 496
Number Of Items: 1
Shipping Weight (lbs): 3.3
Dimensions (in): 10.9 x 8.4 x 1.5
ISBN: 0936184582
Dewey Decimal Number: 641
EAN: 9780936184586
Publication Date: September 15, 2002
Availability: Usually ships in 1-2 business days
Condition: **NEW**No dust jacket. Slight edge wear. Inside book is clean, pages tight. No remainder marks. Shipped with delivery confirmation inside US. Selling books since 1979*p/AA4-138
| |
| Similar Items:
|
| Editorial Reviews:
Amazon.com Review
The Best Recipe series from Cook's Illustrated magazine goes from strength to strength. With its formula of exhaustively tested recipes paired with heavily illustrated techniques, the series makes it easy for even beginning cooks to produce successful dishes almost every time. For the casual home cook, Italian Classics might be the single best Italian cookbook to own. The book is, in classic Best Recipe fashion, a great big beautiful doorstop of a thing. Even so, it's not crammed with arcana. For most Americans--who in survey after survey say that regional Italian is the cuisine they most enjoy cooking at home--the recipes here will be pretty familiar; the space is devoted not to obscure dishes but to exhaustive treatments of favorites. Pesto, for instance, gets about three pages. You end up with a delicious, perfectly prepared basil paste, and along the way you learn how to bruise herb leaves, you get a treatise on why a garlic press isn't such a bad thing (despite what the professionals say), and finally, you are led into the intriguing territory of nonbasil pestos such as Toasted Nut and Parsley, and Arugula and Ricotta. All the classics are here, from red-checkered-tablecloth dishes like Spaghetti and Meatballs to regional dishes like Ribollita. Throughout, there's a nice balance between authenticity and accessibility. The book doesn't call for wildly obscure ingredients that other cookbook authors so often claim can be readily found at "specialty stores," and there's no snobbishly overwrought preparation--another boon for the home cook. --Claire Dederer
Product Description
What's the best way to prevent ricotta cheesecake from becoming watery? Is there a trick for coaxing more flavour from basil when making pesto? Does bread flour self-raising flour make better pizza dough? In an exhaustive effort to answer these questions and hundreds more, the editors of "Cook's Illustrated" magazine have conducted hundreds of kitchen tests. The result is "Italian Classics", a 496-page award-winning cookbook packed with recipes, food tastings, equipment testings, and cooking tips straight from the Cook's test kitchen. Designed with the home cook in mind, this collection of classic Italian recipes has been stripped to the bone and then reworked, updated, and improved so that each recipe is as close to foolproof as we can make it. More than 300 recipes cover the wide range of Italian home cooking, from Tuscan pork roast, and risotto, to tomato and bread soup, vegetable lasagne, and strawberries with balsamic vinegar. Learn to cook less well-known regional recipes such as steak Fiorentina, baked peaches stuffed with amaretti, and stracotto, an Italian pot roast. "Italian Classics" also contains more than 225 illustrations that will show you techniques such as how to peel garlic cloves quickly, how to roll out pasta dough, and how to assemble tiramisu. The book also includes dozens of no-nonsense equipment ratings and taste tests of supermarket ingredients. Find out why American pastas are every bit as good as Italian brands, which grater makes quick work of Parmesan cheese, and which electronic scale is our "best buy". You will also learn which type of pork chop - centre-cut or rib - is best for cooking and what the difference is between pancetta and bacon.
|
| Customer Reviews: Read 6 more reviews...
Excellent Italian reference for American cooks May 28, 2006
Amalfi Coast Girl (Mid-Atlantic, USA)
29 out of 30 found this review helpful
A passionate home cook that has been honing her cooking skills for the last 25 years, concentrating on Italian cooking for the last 10 years, writes this review. My favorite cookbooks are "The Professional Chef" by the Culinary Institute and "Culinary Artistry". With more than 500 cookbooks in my collection I am usually disappointed in my recent cookbook acquisitions. I am also very tough on Italian cookbooks in particular.
The "Italian Classics" by the editors of Cooks Illustrated Magazine pleasantly surprised me. I expected the typical Italian American recipes that I dislike. This book is much more authentic that I expected it to be. Even as an experienced Italian cook I find it difficult to criticize this book to any large extent.
The editors of Cook's Illustrated write this book in the same manner as their other books. The writers tell you what they tried that didn't work, before they get to the ingredients and techniques that did work. There are very few pictures in this book. The paper is not the glossy stock that you find in my cookbooks today. I would have appreciated if the book had included the Italian names for the recipes. Sometimes they include the Italian name of the recipes in the narrative about the recipe, and sometimes they do not. But, the recipes themselves more make up for these minor disappointments.
The book is outlines as follows:
1. Antipasti
2. Salads
3. Vegetables
4. Soups
5. Pasta
6. Risotto, Polenta, and Bean
7. Poultry
8. Meat
9. Fish and Shellfish
10. Bread and Pizza
11. Eggs and Savory Tarts
12. Fruit Desserts
13. Chilled and Frozen Desserts
14. Biscotti, Crostate, and Cakes
The first recipe that I check out in any Italian cookbook to gauge its authenticity is Spaghetti Carbonara. If this recipe has cream included the book is immediately put back on the shelf. Unexpectedly, the recipe is this book does not add the cream, as American books tend to do. As I looked further, I realized that the authors tried to make each recipe as authentic as possible. The reason for the qualifier is that it is always not possible to make a recipe 100% authentic. I for one have never found an American supplier of Guanciale (cured pig's cheek), and Farro is also tough to come by. The writers did a very nice job substituting products that are easier to locate in the US.
If you are in need of comprehensive and reasonably authentic Italian cookbook, this will make a nice addition to your cookbook collection.
My favorite cuisine-specific book October 21, 2005
NuJoi (Chicago, IL United States)
12 out of 14 found this review helpful
Cooks Illustrated did an excellent job with this book. It is an invaluable reference to me because my knowledge of Italian fare is limited. True to form, CI takes the guesswork out of making the recipes and provides valid reasons why not to stray. If you are unfamiliar with CI methodology, each recipe comes with a background information regarding the failed tests that lead to the creation of the recipe. If you are not interested in this type of background, the recipes are still great so just skip the added info.
I really enjoy the tasting and equipment ratings that have been incorporated into the book. This is not an all-day recipe type of book. CI balances time with flavor. Many of the recipes can be used for weeknight meals and certainly for weekends.
My favorite pasta sauce recipes are from this book. They turn out perfectly every time.
Better than average reference for Italian dishes. September 17, 2005
B. Marold (Bethlehem, PA United States)
18 out of 18 found this review helpful
'Italian Classics' is a 'Cooks Illustrated' treatment of well known Italian recipes. I have reviewed a number of similar 'Cooks Illustrated' books and a fabulous number of Italian cookbooks, and I believe that this volume is both better than the average 'Cooks Illustrated' volume AND better than the average Italian cookbook.
Part of the value of this book is not due to the efforts of the 'Cooks Illustrated' staff, it is due to their applying their usual approach to a body of recipes which are well established and about which there is a great body of writing already available in English.
That means that when they evaluate a pasta Puttanesca recipe, there is little chance they will be going wrong, as they have the writings of Marcella Hazan, Lydia Bastianich, Mario Batalli, Giuliano Bugialli, and Michelle Scicolone to proof their researches against.
This is not to say that they sometimes go off the deep end of fussiness, as when they suggest parboiling the garlic in the pan before adding the oil and other ingredients so as to not burn the garlic when starting out on their Puttanesca.
Still, I am always guaranteed of seeing a highly reliable recipe for the Italian standards in this volume and while I have multiple volumes written by all those other authors, I still refer to this book first every time I want to do meatballs or lasagna or gnocchi or osso bucco.
Recommended for people who like to cook Italian.
Excellent reference book on Italian Cooking May 18, 2005
Elena Hernandez (Panama)
17 out of 18 found this review helpful
Would you like to learn all the tips and tricks about Italian Cooking? How about learning what is the best perfoming spaguetti brand, or different types of eggplant and how to work with it? Best garlic crusher, best pans, best everything - look no further: this is the book to get all the information you need.
The guys at Cooking Illustrated did an outstanding job researching for this book, I was very pleased and impressed. This is my first "The Best Recipe Series" cookbook! (and now I that I know the format of these books I want to buy the other ones too.!!)
This is a book you want to take to bed and read - recommended for both the amateur cook and for the professional - lots and lots of interesting facts and information about ingredients, techniques, products, equipment, utensils, you name it.
If you are a cookbook lover like myself, you will see the difference between this one and all the rest of the books you have read.
 Rich of great recipes and information January 31, 2005
A. Ghetti (San Diego, CA USA)
11 out of 13 found this review helpful
This is a great book for anyone interested in cooking italian. It provides very in depth discussions of many classic italian dishes and many possible variants. I agree with a previous reviewer that this book is not perfect and some dishes miss essential ingredients. But I still think it is a great book. Most of the recipes are excellent and, most importantly, this books provides a lot of information on why and how: once you will digest this type of information you'll be able to even get creative a make your own italian style dishes.
|
|
|
Thanks for shopping with us! | |
