Longhis Recipes and Reflections from Mauis Most Opinionated Restaurateur
February 27, 2010 by Pasta Recipes · Leave a Comment
Longhis Recipes and Reflections from Mauis Most Opinionated
Restaurateur
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In the almost unbearable romantic town of Lahaina, on Maui, Longhi’s
equally romantic restaurant is where locals and visitors alike go for simple, fresh, great-
tasting Mediterranean-inspired cuisine. This book features 75 recipes, including Longhi’s
classic dishes, new favorites, and famous desserts–all of which are a breeze to make. Color
photos.
User Ratings and Reviews
5 Stars
Longhi’s
This book is beautiful to look at as well as practical to use. I actually cook from
this book. The recipes are simple, and easy to follow, and the results are delicious. I love
the photographs, and the stories throughout the book are entertaining and informative,
especially if you want to open a restaurant. I highly recommend this book!
Simple Italian Sandwiches Recipes from Americas Favorite Panini Bar
February 26, 2010 by Pasta Recipes · Leave a Comment
Simple Italian Sandwiches Recipes from Americas Favorite Panini
Bar
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With nothing more than a panini grill, a toaster oven, and a few simple
ingredients, Jennifer and Jason Denton bring the fresh, robust flavors of Italy to your home
table in Simple Italian Sandwiches.
Eating in Italy is all about simple
pleasures, relaxing with good company, and savoring fresh, no-frills foods like traditional
toasted panini, crustless tramezzini, and crunchy bruschetta. In Simple Italian
Sandwiches, Jennifer and Jason Denton offer up a collection of recipes for these
classic bread-based dishes, plus condiments, antipasti, and salads that are easy enough
for the novice cook yet tasty enough for anyone with a sophisticated palate. From
Soppressata, Fontina, and Arugula Panini, to Mozzarella and Basil Pesto Tramezzini, to
Roasted Butternut Squash, Walnut, and Asiago Bruschetta, the dishes can be prepared in
minutes and require minimal cooking.
With simplicity the governing rule for
today’s busy schedules, Simple Italian Sandwiches is the ideal cookbook for anyone
who wants to prepare vibrant, flavorful food for family and friends, and then sit down and
enjoy it with them.
User Ratings and Reviews
5 Stars
Delicious Panini and Tramezzini
I just returned from Roma. One of the things we ate the most for lunch was
Tramezzini, due to the heavy availability of them everywhere. They almost always offer to
grill it for you. We also noticed that nearly every one we saw had sliced boiled eggs on it. I
had one that was a simple chicken salad with green olives, sliced hard boiled eggs, slice
of cheese, and rocket (arugula). The sandwich was fantastic. My girlfriend had one that
was just bologna and artichokes and it was out of this world. We don’t even like bologna
but for some reason in Italy, it’s edible. I haven’t actually made a recipe from this book yet,
for it is a gift for my girlfriend and she will be receiving it tonight. I did however read
through it and was very happy to see the way it was written. From the basic ingredients
list and the several trips I’ve taken to Italy in my life, I know that this is one great book. If I
can remember that I wrote this, I’ll update it in a month or so.
CookingLight Italian 60 Essential Recipes to Eat Smart Be Fit Live Well
February 25, 2010 by Pasta Recipes · Leave a Comment
CookingLight Italian 60 Essential Recipes to Eat Smart Be Fit Live
Well
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When we gush that this first-ever Italian cookbook from the experts at
Cooking Light magazine contains only the most bellisimo dishes, we’re not
exaggerating. And did we mention healthy? This collection goes way beyond spaghetti
and meatballs, showcasing incredibly good and good-for-you regional specialties—some
familiar, some not, but all with the Cooking Light Test Kitchens seal of approval.
User Ratings and Reviews
4 Stars
Good, Low Fat Recipes - a Bit Pricey
This is a great little cookbook with gorgeous pictures of the completed
recipes. I’ve made many of the recipes in this book and have been well satisfied with
them. My only complaint is that the price is a bit steep for such a short cookbook.
The classic cuisine of the Italian Jews Traditional recipes and menus and a memoir of a vanished way of life
February 24, 2010 by Pasta Recipes · Leave a Comment
The classic cuisine of the Italian Jews Traditional recipes and menus and a memoir
of a vanished way of life
User Ratings and Reviews
5 Stars
The recipes are excellent and so is the cultural history.
When I opened The Classic Cuisine of the Italian Jews, I was enchanted to
learn about a culture I had only heard of in passing. As I began to cook from the recipes, I
began to learn about Italian Jewry from the flavors, textures and aromas of the foods.
Machlin’s descriptions of the Holidays in Pitigliano are beautiful and the Holiday foods
that she teaches to reader to make only enhance the image of a vivid, unique and
beautiful culture we can only seek to admire from afar in our time.
Classic dishes, such
as roasted chicken for Shabbat and Challah have become weekly staples at our house.
Mushroom risotto and onion foccacias are so simple and so good. While it is possible to
admire Machlin’s writing in private, her story and her cuisine must be shared to be fully
appreciated.
Mario Batali Simple Italian Food Recipes from My Two Villages
February 23, 2010 by Pasta Recipes · Leave a Comment
Mario Batali Simple Italian Food Recipes from My Two Villages
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Perfectly pristine ingredients, combined sensibly and cooked properly, are
the unmistakable hallmarks of the best Italian food. Chef Mario Batali, known to fans far
and wide as “Molto Mario” from his appearances on television’s Food Network and as chef
of New York’s much-loved P
Tuscany The Beautiful Cookbook
February 21, 2010 by Pasta Recipes · Leave a Comment
Tuscany The Beautiful Cookbook
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Each title in this award-winning series offers an exquisite region-by-region
taste tour filled with culinary specialties and surprises.Included in each large-format
volume are gorgeous food and landscape photographs.
User Ratings and Reviews
4 Stars
Nice Gift Book
A large, attractive book that I gave as a gift. Nice pictures of the food and
the recipes looked interesting and not too difficult.
Italian Easy Recipes from the London River Cafe
February 19, 2010 by Pasta Recipes · Leave a Comment
Italian Easy Recipes from the London River Cafe
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“Easy food doesn’t have to mean unsophisticated food.”
Rose Gray and Ruth Rogers, founders of London’s renowned River Cafe, are
famous for their innovative approach to traditional Italian fare. In Italian Easy,
their fifth cookbook, they reinvent the Italian kitchen for today’s busy home cook,
refuting the notion that elegant food requires hours of preparation. These are visually
spectacular, remarkably simple recipes for those who love good food but have little time
to prepare it.
Displaying the imagination and panache that are Rose and
Ruth’s hallmarks, the nearly 200 recipes in Italian Easy are streamlined for efficiency in
the kitchen without compromising either quality or taste. Relying on a well-stocked
pantry, just a handful of fresh, seasonal ingredients, and even fewer steps, these sublime
recipes summon both familiar and surprising Italian flavors. Bruschetta with tender
asparagus and shaved Parmesan, tagliatelle with ripe figs and spicy chiles, slow-roasted
chicken with fresh nutmeg and prosciutto, and the restaurant’s popular Chocolate
Nemesis cake are all as enticing as they are effortless.
This is not Italian food
that’s impossible to pronounce or prepare. At once straightforward and sexy, this is
Italian Easy—the cookbook that makes it possible for busy people to eat well
every night of the week.
User Ratings and Reviews
5 Stars
My go-to book for Italian
Every page of this book inspires me to cook and has for several years now. The
recipes are delightfully simple, both in terms of number of ingredients and in technique.
There are no blurbs about travels and parties. The food alone entices. I’ve never had a
bad meal using this book.
Italian The Definitive Professional Guide to Italian Ingredients and Cooking Techniques Including 300 Step by step Recipes
February 18, 2010 by Pasta Recipes · Leave a Comment
Italian The Definitive Professional Guide to Italian Ingredients and Cooking
Techniques Including 300 Step by step Recipes
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Over 300 authentic, tested recipes, both regional classics and
contemporary creations, each photographed in full color, with step-by-step instructions.
Features a guide to making your own homemade pasta.
Authentic recipes for risottos and polenta; fabulous fish and shellfish dishes, such as
garlicky pan-fried shrimp; a wide variety of poultry and meat dishes, including the classic
osso buco; a variety of fresh vegetable dishes and salads; desserts, such as tiramisu and
zabaglione; and home-baked treats, such as herb or olive-flavored focaccia and Italian
bread sticks.
The only reference book on identifying, preparing, using and cooking with Italian
ingredients that you will need.
Previously published as “The Italian Cooking Encyclopedia.”
User Ratings and Reviews
5 Stars
Everyone who loves Italian food should own this book
The first 125 pages of this book focuses on ingredients;
full on descriptions, origins, varieties, and culinary uses,
I spent a couple of weeks just there, before I ever reached
the recipes.
Ingredients covered: pasta, rice, grains, beans,
cheeses, cured meats & sausages, meat & poultry,
fish, shellfish, vegetables, mushrooms, fruits & nuts,
herbs & seasonings, cakes, cookies & breads,
pantry, aperitifs & liqueurs.
Oh and the RECIPES, I almost cried. Every page is
wonderfully illustrated, easy to follow, nothing looks
too hard to prepare.
Recipes cover: antipasti, soups, pasta & gnocchi, rice
polenta & pizzas, fish & shellfish, poultry & meat,
vegetables & salads, desserts and finally, baking.
I have studied most of this book and now feel
I am a far better cook that I have ever been. Simply,
learning the rhythm of building a meal is not overlooked.
I, also, have a better understanding of Italian cuisine
and it’s purpose for each course served.
Even if you never cook one recipe out this book, all the
information that leads up to and surrounds each recipe,
you will use over and over again in everything you prepare.
If you have a friend that loves Italian food or is learning
to cook, buy an extra book for them. They will love you for it!
Lidias Italian Table More Than 200 Recipes From The First Lady Of Italian Cooking
February 17, 2010 by Pasta Recipes · Leave a Comment
Lidias Italian Table More Than 200 Recipes From The First Lady Of Italian
Cooking
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Lidia’s Italian Table
LIDIA MATTICCHIO
BASTIANICH
“Let me invite you on a journey with me from my childhood …”
beckons Lidia Bastianich, hostess of the national public television series Lidia’s Italian
Table. And what an incredible journey it proves to be.
Lidia’s Italian
Table is overflowing with glorious Italian food, highlighted by Lidia’s personal collection
of recipes accumulated since her childhood in Istria, located in northern Italy on the
Adriatic Sea. Hearty and heartwarming Italian fare is what Lidia understands best, and
each chapter of this gorgeous cookbook is infused with Lidia’s warm memories of a
lifetime of eating and cooking Italian style.
Since good Italian food is based on
good ingredients, Lidia includes an eloquent discourse on those products that are the
cornerstones of Italian cuisine: olives (and their green-golden oil), Parmigiano-Reggiano
cheese, salt, porcini mushrooms, truffles, tomato paste, and hot peppers. She also explains
the importance of regional wines and grappa (in flavors from honey to dried fig) in the
Italian food experience. Her recipes are filled with these Italian delicacies–Fennel, Olive,
and Citrus Salad; Tagliatelle with Porcini Mushroom Sauce; Seared Rabbit Loin over
Arugula with Truffle Dressing; Asparagus Gratin with Parmigiano-Reggiano Cheese-, and
Zabaglione with Barolo Wine.
Lidia explores every corner of Italian cuisine: from
fresh and dry pasta to gnocchi and risotto to game and shellfish, all of which Lidia
transforms into exceptional Italian dishes. But that is only the beginning. There are Italian
soups to savor, like hearty minestre, bread-enriched zuppe, and the light
and flavorful brodi. Polenta’s delicious versatility is revealed through Polenta,
Gorgonzola, and Savoy Cabbage Torte and White Creamy Polenta with Fresh Plums.
And Lidia’s luscious dolci, or desserts, invite your indulgence with Sweet
Crepes with Chocolate Walnut Filling, Blueberry-Apricot Frangipane Tart, and Soft Ice
Cream with Hazelnuts.
Lidia attributes her passion and appreciation for Italian
food to her family. Lidia’s Italian Table is filled with stories of learning to make Easter
bread with her Grandma Rosa in the town’s communal oven; touching and smelling her
way through the food markets of Trieste with her great-aunt Zia Nina; fishing for calamari
with her uncle Zio Milio; and collecting briny mussels and sea urchins along the Istrian
coastline with her cousins.
This gastronomic adventure is more than just a
cookbook: It is an exploration into the heart of Italian cuisine.
User Ratings and Reviews
4 Stars
The Original
It’s been a long time since PSE has shown the original series which this is the
companion too. It was fun going through the book and remembering watching Lidia
prepare them. Very interesting reading also.
The Il Fornaio Baking Book Sweet and Savory Recipes from the Italian Kitchen
February 15, 2010 by Pasta Recipes · Leave a Comment
The Il Fornaio Baking Book Sweet and Savory Recipes from the Italian
Kitchen
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Seventy classic and inventive recipes from the kitchens of the award-
winning Il Fornaio bakeries, restaurants, and cafes. Easy-to-follow recipes for traditional
and specialty breads, pizza, cakes, and tarts are accompanied by fascinating lore that
enhance the authentic Italian cooking experience. 28 photos.
User Ratings and Reviews
5 Stars
In a word - phenomenal!!
I’ve made bread for about 15 years, mostly sourdoughs or mixed-starter
breads. Il Fornaio is one of the two best books on baking bread I’ve come across… it is a
book which makes really amazing results possible even for someone with more limited
experience with bread-baking. I have lived in Germany, where the bread is REALLY good,
and still made white bread and rolls and pizza from this book… it’s that good. I was
puzzled to read one of the reviews that said the book wasn’t as good as the bakery… I put
that down to not following the directions properly… the quantities are not as important as
the factors mentioned in the book - dough texture (which should be sticky) and the
moisture in the oven (easily attained by putting a frying pan in the bottom of the oven
and pouring water into it). I can’t recommend this book enough.
