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Made in Italy: Food and Stories Paperback – Jul 4 2008

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Product Details

  • Paperback
  • Publisher: Fourth Estate (July 4 2008)
  • Language: English
  • ISBN-10: 1841157023
  • ISBN-13: 978-1841157023
  • Product Dimensions: 17.8 x 3.8 x 24.9 cm
  • Shipping Weight: 1.7 Kg
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Bestsellers Rank: #657,819 in Books (See Top 100 in Books)

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2 of 2 people found the following review helpful By Ed eats on March 5 2011
Format: Hardcover
This book really is one of the finest cookbooks one can ever read. Its the perfect mix of images, personal experiences, facts and recipes. A great book for a bedside read or a kitchen " how to " manual. I would prefer the hardcover over the soft cover version of this book just because its much more durable and I know Im going to be referring to this book over and over again over the years and the extra few bucks is worth the durability. This book is a real gem.
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2 of 2 people found the following review helpful By J. Ryder on March 5 2010
Format: Hardcover
Simply the finest italian cook-book I have ever come across. The risotto recipe is worth the purchase alone.
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Format: Hardcover Verified Purchase
I'm a big fun of his and love Italy. This book you can enjoy his stories and recipes. I recommend his "Made in Sicily" as well.
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Format: Hardcover Verified Purchase
Inspiring for all those who love food. I would highly encourage anyone to buy this beautiful book of amazing simple food.
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Most Helpful Customer Reviews on (beta) 19 reviews
64 of 67 people found the following review helpful
High-end Italian dining in early 21st century Nov. 2 2007
By Reader A - Published on
Format: Hardcover
I bought the UK edition of Locatelli's Made In Italy but the US edition should be identical except the metric measurements are exchanged for American systems of measurements.

Overall speaking, the book is comprehensive and introduces what the author serves at his Locatelli restaurant in London, a little like the UK equivalent of the Babbo's owned by Mario Batali. Loctaelli serves dishes similar to what is served in a typical posh restaurant in early 21st century Milan - arguably Italy's economic centre, and thus if you are in to look for Italian-American fares like meatballs in red sauce or steak pizzaiola, Frank Pellegrino's "Rao's Cookbook" and "Rao's Recipes from the Neighborhood" would be the great alternatives instead.

Based in London now, Locatelli is northern Italian (born in Corgeno near Milan), so his section on risotto is fantastic and more comprehensive than any other "general Italian cookbooks" I have encountered including Antonio Carluccio, Mario Batali, Guy Grossi, or Frank Pellegrino. In addition, Locatelli also spends around 100 pages explaining Italian ingredients, from common ones like tomatoes to delicacies like white truffles. I am impressed with his detailed explanation on making good fresh egg pasta in particular.

A list of typical dishes in the book runs like this:

1. Antipasti: radicchio salad with button mushrooms and Gorgonzola dressing, beef carpaccio, parmesan grissini
2. Zuppa: broccoli soup with ricotta cheese dumplings, fish soup
3. Risotto: asparagus risotto, clam risotto, quail risotto
4. Pasta: linguine with pesto, tagliatelle with marinated sardines, pheasant ravioli, potato dumplings with artichoke and murazzano cheese
5. Pesce (fish): chargrilled tuna, roast brill with green olives and cherry tomatoes
6. Carne (meat): chargrilled lamb with peppers and aubergine (eggplant) puree, veal chop with artichoke and new potatoes, roast piegon, black truffle and garlic puree
7. Dolci (desserts): strawberry and mango lasagne, tiramisu with banana and liquorice ice-cream, amaretto gelato, amaretti and and other biscuits

You will notice as I mentioned above, from this list a lot of the dishes will be restaurant grade, but there are also many simple ones you can try. The only disappointment for me is that seafood dishes are largely absent when compared with other Italy cookbooks. It may be because Corgeno is near the Swiss border and landlocked.

You may find that just like a majority of Italian cooks and foodies, Locatelli belongs to the Slow Food movement, thus some of his comments will be very stridently against the "normal" foods - certainly in my opinion far more outspoken than Batali. Still, compared with some of the extreme voices from the Californian food scene he may not be so resolute as to putting you off.

I highly recommend this book if you are a serious cook and want to finesse your Italian cooking skills. At the least it provides good reading materials for armchair cooks like me. I have known from the online forums a lot of American foodies are interested to source the UK edition even before the American edition was published, so I gather this book should appeal to a lot of US audiences. If you find the book too foreign in tone and expensive at US$60.00, Mario Batali's "The Babbo Cookbook" provides a more American and more cost effective alternative.
29 of 30 people found the following review helpful
Rare gem of a cookbook Dec 5 2007
By D. Perez - Published on
Format: Hardcover
I'm a cook who studied and worked in Italy. Therefore, I can tell you it is very difficult to find a cookbook that conveys the emotion, passion and devotion the Italians have for their cuisine(s), even in Italy. Therefore, the arrival of Giorgio Locatelli's book on American shores is an event to be celebrated.
Chef Giorgio does a fantastic job describing ingredients and recipes and includes histories and anecdotes from his own life, making this book more than just a cookbook; it is a rare gem. It is a gift from a celebrated Italian chef who evokes the experiences of Italian food just as his countrymen (and women) see it, taste it, smell it, eat it, live it, and, more importantly, share it.
Although many recipes are restaurant-grade and can seem intimidating to the amateur cook, there are so many more dishes any experienced home cook can make at home. Plus, Chef Giorgio speaks to the reader with enough confidence so as to make the most intricate dishes "do-able" in your own home kitchen.
Made In Italy also reads like a wonderful tale and you will spend lots of time reading it on your couch in between selecting which recipes to make. You will really start to relate to the chef as well as to the ingredients he writes at length about.
By far, this book, along with Gillian Riley's Oxford Companion to Italian Food AND the classic The Silver Spoon are must-haves for any true Italian cook - amateur or professional. If you're new to cooking Italian food or cooking in general, I suggest you get all three books. Start cooking with The Silver Spoon (just like many Italian brides and young Italian professionals have), graduate up to Made In Italy, and always refer to the Oxford Companion!
Remember, Italian cuisine is a style, not a technique!
2 of 2 people found the following review helpful
Great Aug. 28 2009
By Jackal - Published on
Format: Hardcover
This books describes Italian Italian food, not American Italian food. So much less focus on cheese, tomatoes, and pasta - but those bases are covered too. The book is quite wordy, but the text is well written so I don't mind actually. We get a little info on different regions, a lot of info on different ingredients, and a good number of recipes. Really a pleasant book that can be read as well as cooked.
2 of 2 people found the following review helpful
THE Italian cookbook July 26 2012
By Andy - Published on
Format: Hardcover Verified Purchase
There is lots of Italian food out there, but really, this book grabs the essence of it. If you want to understand why good pasta tastes good, and why gelato is amazing, then this is for you. If you're more of a dominoes kinda person, steer clear; this book is the real deal.
4 of 5 people found the following review helpful
Fantastico June 25 2008
By Ole-christian Johansen - Published on
Format: Hardcover
I really love this book. I have watched the tv show with Tony and Giorgio on BBC food. Giorgio have collected the heart and soul of Italian cooking in this book. I would recommend it to all who like the Italian cusine.
It has small lite dishes to the more complex dinner partys. For all who love great food this is a must.

Ciao from The Norwegian Cook.

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