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Books : Make It Italian : The Taste and Technique of Italian Home Cooking |
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Books : Make It Italian : The Taste and Technique of Italian Home Cooking |
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by: Nancy Verde Barr
Dewey Decimal Number: 641.5945 EAN: 9780375402265 ISBN: 0375402268 Label: Knopf Manufacturer: Knopf Number Of Items: 1 Number Of Pages: 512 Publication Date: 2002-11 Publisher: Knopf Release Date: November 05, 2002 Sales Rank: 681427 Studio: Knopf Editorial Review: According to Nancy Verde Barr, author of the incomparable We Called It Macaroni, the secret lies in knowing one’s ingredients and how to cook with them; it is a birthright that is passed down through generations of Italian families. She learned by watching her grandmother, Nonna, and now, in this wonderfully instructive and warmhearted book, she translates that hands-on experience into a primer of techniques and tastes that will become our Nonna in the kitchen. First she introduces us to the Italian cupboard -- essential ingredients that give Italian dishes their distinctive flavors. Then, for each category of food, she gives us a Primary Recipe, detailing the right cooking techniques, timing, seasoning, and finishing touches to achieve the perfect balance of taste and texture. Countless variations follow, enabling us to put into practice all we have learned. For example, once we have mastered Penne and Marinara Sauce, we can confidently whip up Linguine with Tuna and Pea Sauce or Rigatoni with Eggplant Sauce or Ziti with Sausage and Peppers. The perfect formula for making Veal Scaloppine with Lemon and Parsley invites us to use pork, chicken, or turkey, or to try rolled, stuffed, and breaded versions. Fresh fish and seafoods are roasted, sautéed, steamed, or braised according to what is the best for each species. The detailed instructions for Roasted Whole Red Snapper can be applied to small stuffed sardines; the formula for Sautéed Tuna Steaks with Prosciutto and Tomatoes works beautifully for Sautéed Monkfish Medallions with Pancetta and Cream. The same principle applies to vegetables, the glory of the Italian table. The right cooking techniques bring out the best in each seasonal offering, from Roasted Green Beans to Smothered Broccoli Rabe. The desserts she gives us are her own favorites, homey and simple to make -- light Semolina Pudding, “cooked creams” like the classic Panna Cotta, tender sponge cake (and its reincarnation in her version of Tiramisù), some fruit delights, and the formula for crisp biscotti. There are charts throughout to guide us in creating our own recipes out of the lessons we have learned. For Nancy Verde Barr, Italian cooking is musical and diverse, and recipes should be inspirations, not inflexible instructions. Now, with the tools she has given us, we can confidently reproduce that genuine Italian flavor. Related Items:
Average Rating:
 Rating:  - The very best!This is an incredible cookbook. I have been using it for the past 3 years and have yet to make anything out of it that wasn't fantastic. If you study this book, you will be able to make your own meals like an Italian chef. This book is just not a collection of recipes, but teaches you how to become a great cook. Nancy Barr is an awesome teacher and has written the only Italian cookbook you will need. Rating:  - Mama Mia!More than a cookbook, no chef should be without it! A thorough exploration of Italian cooking. Highly readable format makes this cookbook a must. Rating: - Clear our your shelves because this is THE book!This book is just fantastic - from start to finish! It takes you through the building of a recipe from buying the ingredients to the techniques involved to prepare. Each section, Soup, Pasta, Meat, etc. gives you recipes that build on each other and then ends with suggestions on how to swing out on your own. When reading the book you feel as though Nancy is standing in your kitchen - her voice is clear and eloquent. A few weeks ago, my father asked me how to make Bolognese sauce. I gave him Nancy's book and told him to read her recipe (that is wildly easy and delicious). I explained the arrangement of the book and he went to work reading the chapter on pasta. After that he was hooked! He made a shopping list to stock his pantry and couldn't wait to get started. He said it was as though he'd been to an Italian cooking class. Make It Italian has become my standard wedding shower, birthday - anything present. Not to be forgotten is Nancy's "We Called It Macaroni." I have used it a thousand times. Her sundried tomatoes and mascarpone appetizer is requested by dinner guests and when it's my turn to bring an hors d'oeuvre. Rating: - THE Book to Have for Italian CookingWhy is it THE book to have? The important aspects of Italian cooking -- which can be applied to all cooking -- are explained here, in conciseness and clarity. Why you should purchase certain items; how you should cook them and why; when to use one ingredient over another and why. Why should you cook the soffrito for pasta & bean soup slowly, over medium-low heat, for 20 minutes? Why should you remove tomato seeds from your whole tomatoes if you're cooking them for more than 30 minutes? Why should you try to find genuine Italian import stores that stock the "good" stuff? The answers are in there. I prefer to bake more than cook (my sweet tooth in action), but I like -- and can do -- both. I'm just slow in the kitchen; my husband's a better sous chef than I am. But, having an Italian grandmother and living in an area with pronounced Italian-American heritage, when I saw this book I had to get it. And after making a batch of the marinara sauce with generic crushed tomatoes, I knew I had a winner! Now I'm dying to try it out with a can of San Marzano tomatoes! As the other reviews have stated, she explains what you need, and why you need it. Even if you doubt or don't understand either, have faith! It will work out well. I can't emphasize enough the value of quality ingredients when you cook simply, as she does in this book! Throw out your grated-cheese-in-a-can and get some *real* parmesan and a grater! The pasta & bean soup in the "soups" section is a little lighter than some of you may be used to, but you can always add the fresh cheese of your choice. And definitely take the time to make your own stock for recipes. She may say she'll used canned stock, but after making and using my own, I'll be less likely to use canned ever again. So far, the cooking has been simple, however, there is preparation to be done (such as making stock beforehand, or soaking & cooking beans for the soup above). But if you plan ahead, it becomes so much easier. I am by no means an accomplished cook in the kitchen, but this book -- and the results I've got from it so far -- have given me courage to keep trying! Did I mention the biscotti at the very end of the book? Yum yum yum - I had to make the chocolate almond variation on the anise biscotti. Incredibly enough, I got (as she said) exactly 60 biscotti from the recipe. :-)
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