|
This book is a big help. Comprehensive and lively, the simple,
user-friendly format makes it both accessible and a pleasure to read. It
provides an introduction to every course, and an explanation of the main
type of ingredients. Every recipe I've used has been suitable, with good
measurements, and the maintenance of real, authentic Italian cooking.
The layout emphasises a contemporary appeal, similar to other cookbooks
I've purchased recently. Each section is color coded to simplify the
process of cross-referencing ingredients and methods. A section with
original menus from the 15 most famous Italian chefs of the last 50 years
and Italian celebrity chefs working outside Italy.
I think this book, with time, could be considered on par with other
important titles, such as The Joy of Cooking and Larousse Gastronomique.
It has over 2,000 recipes and is illustrated with drawings and
photography.
|
