Customer Rating: 
Summary: An essential book for a beginning chef...
Comment:
...I've referred to this book over the years for technique and authenticity of Italian cooking...it is a wonderful book. I agree that it is on par with Julia Child's French cookbook. I've made many of the recipes and they are fabulous....the poached shrimp, easy and delicious...the grilled shrimp with flavored breadcrumbs is another favorite, the Lemon, garlic & parsley chicken cutlets is marvelous...her focaccia recipe is the best...fried tomatoes......I can go on and on. Ms. Hazan has given us a remarkable gift.
Customer Rating:
Summary: So far so good
Comment: I only received this book a couple weeks ago.
The 3 recipes I cooked were okay.
I had reservations about the two chicken breast filet recipes:
cooking times requested are very short and your filets can come out raw.
-She should've been more specific on to tell when its done by detailing the weight of the breast filets to use.
However, other recipes, especially the pasta ones, look really good!
Looking foward to using this book more.
Customer Rating:
Summary: Good basic Italian cooking!
Comment: This is a good book for technique and ingredients; belongs on every Italian cook's shelf. I agree it's a little limited re recipes. But, her recipe for Minestrone is the BEST I've ever tried! Excellent technique for prepping and cooking all the veggies. I've been making this soup for years and it's a true winner!
Customer Rating:
Summary: I love a lot of the recipes but...
Comment: I do love a lot of these recipes, but not all of them. I don't think I would've tried to make sauce with San Marzano tomatoes if it hadn't been for this cookbook. I am so glad I did. The recipe for the tomato sauce with butter is to die for. I put some in a small container to let my sister try, gave it to my niece to bring to her, and as soon as she tasted it, she called me on the phone to ask for the recipe. I also tried the Minestrone alla Romagnola soup recipe and was pleasantly surprised again. My brother happened to have a chest cold at the time that I made it, and I sent some home to him when his wife stopped by. Again, he called as soon as he ate it and asked how I made it. Needless to say I have bought several of this cookbook and sent one to my brother and one to my sister. Now we all cook some of the recipes that we each like.
Now my father was from Italy, and he came to the United States when he was a child. He opened several restaurants and was very successful. He passed away when I was very young, so I never had the chance to talk to him much about cooking. However, I do remember how good many of his recipes were, and he always insisted on making everything from scratch, even his chicken and meat stock. After trying the recipes in this cookbook for meat stock, I have to say that it is VERY similar to my dads.
The lemon Chicken recipe in this book is not only tasty, but it's easy as well. Everyone that has tried it agrees. The recipe for the pork braised in milk was just okay for me. I actually prefer making pork roast my way with garlic, rosemary, thyme and extra virgin olive oil processed in a mini chopper and smeared all over the pork roast and slow roasted in a 325 degree oven to an internal temperature of 170.
Eggplant parmesan seems like a good recipe, but again, I prefer my way of salting and draining it and dipping it in egg and milk mixture then flouring it and frying it. After letting it drain on paper bags, then layering it with sauce fried eggplant, parmesan cheese, sauce, eggplant, sauce, mozzarella cheese, eggplant sauce and then more parmesan, and baking it at a 375 degree oven for an hour. It comes out great every time. Now I haven't tried all the deserts, but I have to say that some of them don't look or sound very good, so I tend to look else where for those recipes.
As for the way the book is written and illustrated, I find it very good. I never had a problem reading or figuring out anything that was written, there are plenty of notes and illustration pictures for you to see so nothing is very hard. All in all I do like this book, just not all the recipes, and I do use it often.
If you found this review helpful, please click yes. Thanks!
Customer Rating:
Summary: Essentials of Classic Italian Cooking
Comment: This is one of the best cookbooks I own, and certainly the best Italian cookbook I own.
Summary: An essential book for a beginning chef...
Comment:
...I've referred to this book over the years for technique and authenticity of Italian cooking...it is a wonderful book. I agree that it is on par with Julia Child's French cookbook. I've made many of the recipes and they are fabulous....the poached shrimp, easy and delicious...the grilled shrimp with flavored breadcrumbs is another favorite, the Lemon, garlic & parsley chicken cutlets is marvelous...her focaccia recipe is the best...fried tomatoes......I can go on and on. Ms. Hazan has given us a remarkable gift.
Customer Rating:
Summary: So far so good
Comment: I only received this book a couple weeks ago.
The 3 recipes I cooked were okay.
I had reservations about the two chicken breast filet recipes:
cooking times requested are very short and your filets can come out raw.
-She should've been more specific on to tell when its done by detailing the weight of the breast filets to use.
However, other recipes, especially the pasta ones, look really good!
Looking foward to using this book more.
Customer Rating:
Summary: Good basic Italian cooking!
Comment: This is a good book for technique and ingredients; belongs on every Italian cook's shelf. I agree it's a little limited re recipes. But, her recipe for Minestrone is the BEST I've ever tried! Excellent technique for prepping and cooking all the veggies. I've been making this soup for years and it's a true winner!
Customer Rating:
Summary: I love a lot of the recipes but...
Comment: I do love a lot of these recipes, but not all of them. I don't think I would've tried to make sauce with San Marzano tomatoes if it hadn't been for this cookbook. I am so glad I did. The recipe for the tomato sauce with butter is to die for. I put some in a small container to let my sister try, gave it to my niece to bring to her, and as soon as she tasted it, she called me on the phone to ask for the recipe. I also tried the Minestrone alla Romagnola soup recipe and was pleasantly surprised again. My brother happened to have a chest cold at the time that I made it, and I sent some home to him when his wife stopped by. Again, he called as soon as he ate it and asked how I made it. Needless to say I have bought several of this cookbook and sent one to my brother and one to my sister. Now we all cook some of the recipes that we each like.
Now my father was from Italy, and he came to the United States when he was a child. He opened several restaurants and was very successful. He passed away when I was very young, so I never had the chance to talk to him much about cooking. However, I do remember how good many of his recipes were, and he always insisted on making everything from scratch, even his chicken and meat stock. After trying the recipes in this cookbook for meat stock, I have to say that it is VERY similar to my dads.
The lemon Chicken recipe in this book is not only tasty, but it's easy as well. Everyone that has tried it agrees. The recipe for the pork braised in milk was just okay for me. I actually prefer making pork roast my way with garlic, rosemary, thyme and extra virgin olive oil processed in a mini chopper and smeared all over the pork roast and slow roasted in a 325 degree oven to an internal temperature of 170.
Eggplant parmesan seems like a good recipe, but again, I prefer my way of salting and draining it and dipping it in egg and milk mixture then flouring it and frying it. After letting it drain on paper bags, then layering it with sauce fried eggplant, parmesan cheese, sauce, eggplant, sauce, mozzarella cheese, eggplant sauce and then more parmesan, and baking it at a 375 degree oven for an hour. It comes out great every time. Now I haven't tried all the deserts, but I have to say that some of them don't look or sound very good, so I tend to look else where for those recipes.
As for the way the book is written and illustrated, I find it very good. I never had a problem reading or figuring out anything that was written, there are plenty of notes and illustration pictures for you to see so nothing is very hard. All in all I do like this book, just not all the recipes, and I do use it often.
If you found this review helpful, please click yes. Thanks!
Customer Rating:
Summary: Essentials of Classic Italian Cooking
Comment: This is one of the best cookbooks I own, and certainly the best Italian cookbook I own.