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Well may be not EVERY recipe in it, but it is certainly worth cooking your way through and is without much doubt my best christmas present this year.
It covers everything, yes everything, and bar the odd (and hilarious) period item like pineapple mousse to have with ham and set russian salad which reveal it's half-century age, this is about as comprehensive a kitchen tool for Italian cookery that anyone could hope for.
I've already done a kitsch chicken in salsa rossa and a braised beef in barolo. It pulls together all the sorts of things you find in writers like Marcella Hazan into a home-kitchen friendly compendium. It also reveals the food culture differences between UK and Italy - the rabbit chapter is one of the biggest meat sections - and pleasingly assumes that you will make everything from scratch.
It's just a great book. Nothing more, nothing less
Excellent layout and for such a large book, easy to find recipes for any food item you care to think of.Each recipe is also easy to follow and made as simple as possible to follow.Many of the recipes are well known but this still leaves literally hundreds that the reader has probably never heard of or thought of.When they say this is the only Italian cookery book you will ever need - they are right.
I oriiginally bought a copy of this for my niece to share with her my love of Italian food and cooking. I have had to buy another for myself. It is a veritable encyclopedia covering equipment and basic recipes as well the more unusual and sophisticated. Yet everything is explained simply, so can be used by both a beginner and an expert. Like Delia Smith but Italian. This isn't a book that you will leave on the coffee table and make an occassional dish from. Beware this one will end up dog-eared and your children will want to take it with them when they leave home!
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