Customer Reviews:
 Slim pickin's July 31, 2007
True enough, `Slim' is the first word that comes to mind when asked to describe this book. That said, it offers the reader simple, no-fuss instruction on how to prepare quality Italian fare. If you're serious about learning Italian cookery, buy something more substantial. If you want a few ideas to help you prepare stunningly simple yet deliciously more-ish flavours and summon up the true taste of Italy, this is as good a place to start as any. Be ready to endure the condescension of American measures (why can't Americans learn to use scales ? `cups' and `spoons' are a somewhat hit-and-miss system of measurement) however, the metric equivalents are given as well, for the benefit of those of us sporting opposable thumbs.
Short recipes include: `The salad to serve with anything and everything'. Fish, veal, vegetarian dishes. Soups. Deserts.... yes, including zabaglione.... (sigh) . Antipasto and some well meant advice on ingredients.
Not the best value new, given the slim-volume thing, so buy it used for a penny plus postage.
Incidentally, the mafia DID move in next door to me (and opened a brothel !) but they are Polish. Times have changed...... Borscht, anyone ?
A bizarre and simple introduction to Italian cooking. November 23, 2001
8 out of 9 found this review helpful
The author's joke about writing this book whilst drunk is all too believable, but this is a great book for anyone wanting to cook good Italian food.
The recipes range from a truly simplistic meal, requiring just three instructions, to deliciously complex meals (although I must confess to not having tried some of them).
A good, well written book. My only complaint being that for a novice cook like me, sometimes the instructions can be a little too short, and leave me guessing a little.
It usually seems to work out though.Many of the recipes give suggestions for alternative ingredients, which make the meals much more flexible.
Oh, and if you like white wine, try the Lemon jelly.
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