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Books : Dictionary of Italian Food and Drink |
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Books : Dictionary of Italian Food and Drink |
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by: John Mariani
Dewey Decimal Number: 641.594503 EAN: 9780767901291 ISBN: 0767901290 Label: Broadway Manufacturer: Broadway Number Of Items: 1 Number Of Pages: 320 Publication Date: June 08, 1998 Publisher: Broadway Release Date: June 08, 1998 Sales Rank: 434777 Studio: Broadway Editorial Review: Related Items:
Average Rating:
 Rating:  - The Dictionary of Italian Food and DrinkI love Cooking and Baking. I wanted to explore into International foods. I am partial to the Italians. I'm learning to speak Italian along with Italian cooking, baking, bread making, deserts, drinks, etc. I have recipes that are in Italian and I needed a book to help me cross over some food and drink terms. I went to the library and found this book. I was so excited about what this book had to offer, so I found one and bought it. This book helps me figure out what a word is and explains to me in full detail about that term. Most books teach you how to speak Italian but this book helps in the kitchen. It is what I needed to add to my collection of Italian Books, Cookbooks, and Recipes. :) Rating: - One of the best!The book is small but jam-packed. I'm a fan of Italian cuisine, and this book covers (or "defines") it all. If you love Italian food, this is a must-buy. It receives a rare 5-star rating from me. Rating:  - Fun to read, but filled with errors......As a native Italian with many years of cooking experience, I am always looking for books to expand my knowledge and buy whatever reference books become available. I bought this sight unseen, and was a little upset when I reviewed terms that I am intimately familiar with, only to see them misinterpreted. I could site many examples of this, not the least of which being the definition cited for lampredotto, a unique type of tripe that any Florentine would know, (not the roll it is served on)...Mr. Mariani, you needed to do more research! Rating: - Perfect guide when dining in an Italian restaurantThis book has come to my rescue repeatedly when trying to differentiate between different kinds of pasta. For example, if you're not sure how fettuccine differs from fusilli, here you can find the answer. I've tried several of the recipes and the one for pesto along with one for my favorite dessert, Zabaione, a warm, frothy, wine-based egg custard, will bring pleasure to anyone seeking scrumptious fare. Mariani knows his subject. I've been an avid reader of his books. This book is well written, interesting and easy to use. I take it along not only when dining in Italian restaurants and when shopping for ingredients. It would also be an asset for travelers bound for Italy.
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