Italian

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A great dilemma faced by any cookbook author when writing about a foreign cuisine is how deeply to connect the recipes with the gastronomy of the place written about.

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This charming little ode to the ingredients used in the Italian cooking of Marcella Hazan in a sense is as important to cooking as any of her cookbooks.

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The first sentence of Ursula Ferrigno’s beautifully photographed Flavors of Sicily: Fresh and Vibrant Recipes from a Unique Mediterranean Island surely was the impetus for her ode to Sicil

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“There are so many head-scratching errors in the quantities, oven temperatures, and cooking times that you have to wonder if the book was proofed or the recipes tested before it went to pri

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“The book breaks down its recipes into comfortably useful chapters on antipasti, soup, sandwiches, salads, pasta, vegetables, seafood, meat, and desserts.

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Can a cook’s shelves hold too many ice cream books? Not with summer looming, and not if there’s still space for The Ciao Bella Book.