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Molto Italiano: 327 Simple Italian Recipes to Cook at Home (精装)
by Mario Batali
| Category:
Italian cooking, Cookbook, Original books |
| Market price: ¥ 358.00
MSL price:
¥ 338.00
[ Shop incentives ]
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| Stock:
Pre-order item, lead time 3-7 weeks upon payment [ COD term does not apply to pre-order items ] |
MSL rating:
 Good for Gifts |
| MSL Pointer Review:
Batali's manic energy comes alive on every page of this book devoted to dishes for the home cook with over 300 recipes. Your new first choice among Italian cookbooks! |
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AllReviews |
1 Total 1 pages 6 items |
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Tim Janson (MSL quote), USA
<2007-02-26 00:00>
This is the first book I've read from Mario and I have to say he got me hooked. As a sporadic watcher of his show I admit to being somewhat intimidated by his recipes and never saw them as things I'd want to make at home. But I guess the simple in the title snared me and the title is true. These are simple and delicious recipes that anyone can make at home. The book features recipes various regions of Italy which I really liked since the food does tend to vary often greatly from region to region and all of them are very authentic.
Then the book is section by type including anti-pastas, soups, pasta, fish, chicken, beef, pork, vegetarian, etc... over 300 recipes in all. There are over 60 anti-pasta recipes and over 50 pasta recipes. The side dishes are rich enough that they can be light meals themselves. You'll find classic dishes like Baked Zita, lasagne, and Veal Marsala and wonderful soups. It's a beautiful looking book and you can tell that Mario has put a great amount of effort into the presentation. His enthusiasm is very much appreciated. |
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A reader (MSL quote), Canada
<2007-02-26 00:00>
One of the things I've always liked about M Batali is his simplistic approach to cooking. This book exceeds my expectations with great graphic design, stunning food photography and simple, easy recipes. The only downside I can see right now is that some of the ingredients are a bit hard-to-come-by.
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E. D. Grover (MSL quote), USA
<2007-02-26 00:00>
I got this book for Father's day last year and we've been cooking out of it every week since. Batali's recipes are simple - typically no more than two to four main ingredients each - and require standard kinds of prep, like dicing onions and parsley or simmering a sauce. There's not a lot of work to do, if you know how to let go and allow things to brown. The recipes are close to no-fail, and everything has been delicious. The deserts are excellent too.
I've learned as much as I can about cooking Italian food since my oldest daughter was born, studying everything from details anthropological studies of Italian cuisine to massive hotel cookbooks. The cuisine is simple and tasty, with easy-to-find ingredients, and there's so much regional variation I can cover virtually every dietary preference or season. This is a perfect addition to my library. First, its easy to use. Second, and more important, it makes the variations in regional cuisine clear without being heavy on the pedantry. Northern Italian cooking is heavy on the meat and the butter, for example, except for the Friuli area, but the further south you go the lighter the food, the more emphasis on tomato, fish and olive oil. You can find recipes in this book that match those variations, and its easy enough to translate that into menus that match seasonal or personal preferences. Its a good book to get kids involved with too: the recipes are simple enough that my three-year-old can be involved from start to finish.
Two quibbles, which I find in almost every modern cookbook I look at, including the good ones. First, there's no wine recommendations. Some of the regional dishes taste so much better with the matching wine (and Batali certainly knows which, given wine importing is one of his sidelines) that I'm often left wondering what would work, aside from the obvious. Second, there's no menus - there's the primi/secondi-contorni/dolce distinction, for sure, but no suggested sequences. What are his service suggestions? Maybe I have to go to one of his restaurants to get that level of detail, but the book would become a thorough classic - on the level of Olney's books - if he included some wine suggestions and possible menus.
But all in all, you can mine this book for dinner parties and Tuesday nights alike for years. |
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Cat Sentz (MSL quote), USA
<2007-02-26 00:00>
The recipes in this book are not only tasty, they are perfect for those nights when you're not sure what to make and relatively budget-friendly. I find that most of them draw on items that are already staples, so I don't feel that I am going out of my way to get ingredients that won't be used, with few exceptions. The book also includes helpful little sections for reference, such as the doneness temperatures for various meats. I really like to have this sort of support when venturing out into things I wouldn't normally prepare. What I really delight in are the bits that tell you how to do things like make your own guanciale, though until I get a bigger fridge I'd rather just order from Salumi.
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Genevieve Kazdin (MSL quote), USA
<2007-02-26 00:00>
This is arguably the most physically beautiful cookbook I have ever seen. The photography is intense and dramatic, the layout is spectacular, and we haven't even gotten to the recipes yet!
Mario is Mario - as anyone who has watched his FoodTV programs already knows. His casual air makes preparation of classic Italian food look easy and accessible to anyone. Well, ya know what? With this book it is.
He writes the recipes so that anyone who can read can cook. The recipes are clear, well-thought-out, and non-intimidating. Perhaps the best thing for me, personally, was recipes I had never seen before - for food we have eaten in Emilia-Romano and at homes of friends in Italy. Now, I can bring it all home!
Tonight, it is the exquisite and light Lasagna alla Bolognese al Forno - first cooked for us in a special small hotel in Loiano. Mario speaks of 'Italian Grandma' cooking - and this is what we had. Grandma in the kitchen, daughter serving, and granddaughter at the desk, welcoming people. Grandma has no English, but her cooking speaks volumes. She will not be forgotten. Much of what she fed us appears in Mario's book, and will soon be on my table.
I own, and use, the cookbooks from all the noted experts of Italian Cuisine - Mario and Lidia are enough. I will never resell this book - it is a treasure. |
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Dennis Mitton (MSL quote), USA
<2007-02-26 00:00>
My favorite clog shod Italian cook is back with a winner. I like that these recipes are simple and easy to make but taste like grandma's been cooking all day. I like, too, the cultural bits and pieces Mario tosses in while he's describing a recipe. There are plenty of new pasta recipes and a section on desserts which is not often seen in Italian cookbooks. I found the book very easy to read and almost all of the ingredients should be at the corner grocer.
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1 Total 1 pages 6 items |
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