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Book Review: "The Timeless Art of Italian Cuisine" by Anna Maria Volpi
by Jennifer A. Wickes copyright 2003
Anna Maria Volpi began cooking in her native Italy while still a youngster. She learned how to prepare wonderful dishes from fresh ingredients. Her heritage is mainly Roman and Sicilian, but learning about cooking opened her up to a new world, where food would become her passion. After migrating to the United States, she became an accomplished teacher in the field of cooking traditional Italian food from fresh ingredients, prepared in the simplest ways. She frequently is a guest instructor at Williams-Sonoma. With the aid of her husband, Pietro, who did a lot of research for the history portion of the book, "The Timeless Art of Italian Cuisine" takes us on a culinary journey. The chapters in this book are for each region in Italy. The history of that region is explained, as well as any outside influences, which may have affected the food at the time. Then, recipes from that region are offered. She also explains how some of Americans' favorite Italian dishes are merely American adaptations. For example: spaghetti and meatballs, macaroni and cheese, pepperoni, veal parmigiana and pasta primavera. Each recipe is easy to prepare and not very time consuming. The measurements are in imperial and in metric, which is useful for anyone who typically needs to make metric conversions for their cookbook. Some of excellent recipes contained in this book are: how to make fresh pasta, polenta, biscotti, focaccia, lasagna, cannoli, pizza and many more, making a total of 170 scrumptious recipes! I truly enjoyed this book. I would strongly recommend this book for all Italian food lovers, as well as anyone interested in learning the art of Italian cuisine. The book is easy to read, and the recipes are simple to prepare. The food is delicious. The history of Italy is daunting with how long their history is in contrast to America. With the holiday season approaching, pick up a couple of copies of this book. One for yourself, and one for a friend. Go To Page: 1 2
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