Betty Crocker's Italian Cooking
by Antonio Cecconi
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Book Summary Information
Author: Antonio CecconiEditor: Betty Crocker Editors
Edition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2000-07-03
ISBN: 0764560786
Number of pages: 336
Publisher: Betty Crocker
Book Reviews of Betty Crocker's Italian Cooking
Book Review: Vegetarians, this is a great book for you
Summary: 5 Stars
This is a really great book for vegetarians. I was looking for an Italian cookbook that is specifically vegetarian but all that I've found are too bulky or too eccentric. If you just want to cook traditional Italian food (and I'm not talking about that Olive Garden stuff) and be inspired to think up your own dishes, this is perfect. This has great recipes for brushetta, soups, salads, pasta sauces, made-from-scratch pizza, salads, soups, breads, and desserts. Roasted eggplant and red pepper sandwiches (pg 178) with an olive marinade has become my favorite. It's so easy but sooo delicious. Out of seven chapters, only one is devoted to meat. One is also devoted to only vegetables and salads. The rest of the chapters use meat very sparingly and in the few recipes that do have meat, you can either scrap the meat or just bypass the recipe. The book is a great size with a hard cover and lays flat pretty easily. I love that the recipes are very consistent, and this is why I prefer cookbooks to scouring the internet. Most recipes are seasoned with salt, fresh ground pepper, fresh herbs, and cheese. Italian food is perfect for vegetarians for its simplicity and price, and this book is perfect for introducing vegetarians to Italian cooking. And don't let the Betty Crocker label fool you. I was afraid to open the book thinking it was going to be nothing but processed foods thrown together but it's not at all. Buon appetito! :)
Summary of Betty Crocker's Italian Cooking
From pizza to pasta to the classic cannoli, Americans have an enduring love affair with la cucina Italiana -- renowned for everything from its great taste to its beautiful presentations.Betty Crocker's Italian Cooking has been completely revised and updated, with recipes by Italian native Antonio Cecconi, who provides tantalizing and authentic Italian recipes to delight the palate. With chapters ranging from appetizers to desserts, it is easy to find the ideal, authentic creation for any occasion. But there's more to this book than just recipes -- special features enable you to expand your understanding of Italian cuisine:
* An introduction discusses the cuisines of Italy and how the history of the areas influences the food there.
* Complete glossaries of Italian cheeses, pastas, vinegars, herbs, and olives and olive oils can help you choose the right ingredients.
* Both "first course" and "main dish" servings are included for adapting the dishes to different placement within the meal.
* A menu section provides delicious ideas for creating complete Italian meals, from appetizers and main course to desserts.
* Match Italian wines to the menus you plan.
With 80 full-color photographs and 200 tantalizing recipes, Betty Crocker's Italian Cooking opens the door to the food and culture of Italy."
This is not your mother's Betty Crocker. Put aside the ham and canned tomato sauce and get out the prosciutto and fresh plum tomatoes. From zuppa to dolce, this cookbook is filled with enticing, aromatic recipes compliments of chef Antonio Cecconi. You can almost smell the sharp Parmesan grated generously over Spinach Gnocchi with Nutmeg and the tang of fresh basil in Roasted Garlic and Onion Soup.
Featuring recipes from Italy's 20 regions, Betty Crocker's Italian Cooking is a primo introduction to the varying tastes of Italy that's straightforward and easy to read. Recipes are referred to in English and shadowed by their Italian counterparts (what sounds more intriguing: Linguine with Spicy Chicken Sauce or Linguine con Pollo al Pepe?). Each page clearly lists the ingredients, the steps, prep and cook time, serving size, and nutrition guidelines. As a bonus, Cecconi proffers historical context for every recipe. He also suggests substitutions in case you're just not up to creating a homemade tomato sauce or roasting your own red peppers. Make sure to stock your pantry with Cecconi's list of Italian cooking essentials (extra-virgin olive oil, anchovy paste, garlic, sun-dried tomatoes, and chicken broth) before attempting these recipes, then give Ravioli alla Bolognese a whirl. Try the Grilled Beef Short Ribs with Savory Lemon Sauce and a side of Potatoes with Artichoke Hearts and Olives, or maybe Pizza with Spinach, Prosciutto, and Goat Cheese. Follow it up with homemade tiramisu and piping hot espresso, or even a grappa to "aid the digestion and end the meal on a relaxing note." If you need help with meal planning, there are menus and suggested wine accompaniments in the back. --Dana Van Nest
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