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Fine Italian Cooking cookbook : 200 recipes by Editors of Fine Cooking

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Books : Cooking : English
 

Another quality compilation book greats this reviewer today, this time featuring 200 recipes for authentic
Italian food that has been curated and compiled by the editors of Fine Cooking magazine.

Straight away when
open, one's eyes are drawn to a number of tasty-looking dishes, plated up simply yet effectively, that pull you into the
book and get you thinking about what culinary delights you can start to cook.

As other similar books, this is
broken down into a number of sections for easy access - starters, salads and soups; pizza, calzone and stromboli: pasta:
main courses; polenta and risotto; sides and finally deserts. Each section then features its own page-referenced listing
of recipes so you are able to browse or dive right in. The simple fare on display looks so tasty and almost
gastro-pornographic, thanks to the simple, everyday photography that has been employed to great effect.

Once
you start to look at the recipes you see that they are simply laid out to a tried and tested style, with the ingredients
list in a sidebar, the nutritional-type information as a footnote and the main working instructions to the fore with a
small picture of the finished dish as a guide. Many recipes are also accompanied by some hints, tips or suggestions for
slight customisation and changes according to taste. Everything is straight-forward, fuss free, leaving you time to
focus on the food and any entertaining that you plan, rather than stress for days ahead of time due to the onerous
amount of cooking that you may have to do.

The book ends with a familiar table of metric equivalencies, a
biography for reference and further reading suggestions and a comprehensive index.

For some reason the
authors have chosen not to clearly print the typical preparation and cooking time for each recipe, which is a shame as
it is one of those things that is often consulted quickly when browsing through a recipe book and looking for
inspiration. It is no good spending time looking at a recipe and planning things if you then realise that it is a lot
more convoluted or lengthier to cook than you had bargained for.

This (and others in the series) are one of
those great little companion books that provide a number of great recipes for a great, low price. Invariably if you like
one of the books in the series you will equally like the others and they can form part of a much greater companion
library if required. In keeping with similar series books it would be nice, but understandably impracticable, to have a
master index so one could consult over several volumes from one location. Maybe a thought for the future, or something
to do on the Internet as it could also act as a promotional took and drive sales of the printed book and any related
online properties.

At the book's price point, taking into account the amount of recipes and the quality
overall, you are on to a winner should you buy this.

- I Darren, Amazon.com

The Italian kitchen is
my favourite. This book has Italian recipes that are so good that noone can resist. I loved the mushroom salad and the
creamy tomato basil soup.
I learned how to prepare calzones (the second time), fresh tomato sauce and risotto with
peas.
As for the main cources there were lots of delicious chicken recipes. This book gives us lots of ideas such
as pizza topping ideas.
Every cook must own this book and I can't wait to buy the other Fine Cooking books. 

- Alex, Amazon.com             
                                               

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