The Italian Cookbook for Beginners: Over 100 Classic Recipes with Everyday Ingredients

When I was quite young, I used to have a nickname, and it was Lasagna. The reason that I had this name, as you can imagine, is because I loved lasagna. I was very well known for how I would rave about and savor it, whenever I was lucky enough to sit at a table where lasagna was being served.Never a cook, I was always happy to be invited to someone's home, where one of my favorite meals was the star of the evening. No one had to wonder what to make for me, no one had to wonder what restaurant to take me to, there were no doubts about the way to my heart!I just read "The Italian Cookbook for Beginners" by Salinas Press, and tried my hand at making my own lasagna. I was very concerned! (You would be, too!) Quite tentative in my approach. But in the end, it was one of the most enjoyable renditions of lasagna I have ever had. This is quite exciting for a person whose skills are arguably on the lower end of a very short totem pole.I may not be known for my ability to make lasagna, but there is no one who knows more about the taste of lasagna than I. Tre delish! I am not Italian, but I probably should be!Another amazing dish is the Tagliatelle alla Bolognese. It reminds me of a meal I ordered, over and over again, from a wonderful Italian restaurant in Studio City, California. Now I can make it myself, I'm really proud. Love, love the book!

First of all, what this is not. It is NOT all authentic Italian. Some recipes may be authentic, but especially the pastas and pizzas are more or less American Italian. So if you are looking for truly authentic Italian Cuisine, you might need to look elsewhere. That said, this is American Italian at its finest! I got this cookbook at a time when I didn't have a whole lot of cooking experience, but wanted to learn. The recipes are so easy to make and taste so amazing! Not too many ingredients for each recipe and in my experience now simple is often much more tasty! And don't be afraid to try making the Tiramisu. I put that off for a while thinking it would be terribly daunting. After making it just once, I can say it wasn't difficult at all and tasted great. My only suggestion would be to use pasteurized eggs rather than regular raw eggs.

First off, I must reveal that I am totally biased: Italian food is my absolute favorite! And what The Italian Cookbook for Beginners does is highlight that Italian food is a “mosaic of regional cuisines” covering 20 distinctive regions of Italy and an independent Italian American cuisine. A sampling of all is included in its chapters on tomato sauces; appetizers, soups, salads, and egg dishes; sandwiches, panini, and pizza; vegetables and sides; pasta and risotto; poultry and meats; and desserts. Each chapter starts with an overview of how Italians view and use the dishes and emphasizes the major ingredients used, for example, olive oil, mozzarella, and vinegar. We learn that pizza came from Naples and was served as food for the poor. We are given a basic pizza crust recipe with many pages of recipes and toppings possibilities. My favorite was the chapter on pasta, its history, the benefits of dried vs. fresh, with over two pages of pasta shapes, and cooking directions. This cookbook includes all of the popular, classic, and familiar dishes with easy to follow recipes. Being visual, I miss having pictures of the food, but overall, I highly recommend this cookbook. It would make a great gift!

Although I hate the word, and try not to identify myself as such, I have been called a foodie. I love to eat and I love to cook. And I have pretty decent skills in the kitchen, although I’ve always been focused more on southern cooking and French-style cooking. One of my favorite food categories is Italian, but, oddly, I’ve never really tried to cook Italian, so I decided to pick up a beginner’s level book.I bought “The Italian Cookbook for Beginners” and I’m very pleased that I did. The book is a little more than a cookbook, in that, it explains about the origins of the cuisine (really multiple cuisines) and explains everything in very simple terms – from the different types of olive and olive oil, to what “chiffonade” means and how best to do it. The only complaints I have about the book are that it talks about how easy it is to make fresh pasta, but it doesn’t give any recipes for it. Also, it describes almond paste for making cookies but doesn’t tell you how to make it. I would love to know how to make both, rather than buying them.

This cookbook begins with a short history of Italian cuisine and where its origins lie. I found this very interesting and informative. Italian cuisine is not its own, but a combination of regional influences dating back to before Italy was a country and before European explorers came to America. Explorers introduced tomatoes, bell peppers, squash and other foods to the Italians, bringing forth the Italian foods we are all familiar with today.The most important ingredient in Italian cooking is olive oil. Beyond the healthy advantages of olive oil, it gives a unique taste, texture and quality to Italian cooking; encompassing robust flavors, bright colors, and enticing aromas.The Italian Cookbook for Beginners starts with the key recipes, Pomodoro (tomato) Sauce and Marinara Sauce. These two sauces are the basis for many, many recipes in the Italian cookbook.In depth descriptions of cheeses, oils and specific foods known to Italy are very easy to follow. Although some of the recipes seem complicated, they are explained to make them easy for the novice cook. I tried the Minestrone recipe, and I love it. Not only because it's good but because it leaves room to add or subtract ingredients to your taste. Overall, an awesome cookbook to add to any collection or for the beginning cook.

I think the recipes should be ok but low mark due to being absolutely NO photos of meals, just written instructions.

Very basic cook book. Ok

Lovely book

No photos and as it’s American it referred to ingredients we don’t have here. Definitely not worth getting.

happy with the book and the seller