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Talisman Italian Cookbook [Anglais] [Relié]

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Présentation de l'éditeur

Il Talismano is and has been for over 50 years the one great standard Italian cookbook. It is to Italians what Joy of Cooking is to Americans. Containing in simple and clear form the best recipes for all the foods that we associate with Italian cuisine, it covers all the regional variations of Italian cooking: Milanese, Bolognese, Venetian, Neapolitan, Sicilian, Veronese, and Florentine.

Appetizers range from the simply elegant, like Cantaloupe and Prosciutto and Artichoke Hearts in Olive Oil, to the sublime, like Tunnied Veal and Crostini of Mozzarella and Anchovies. Soups include Stracciatella, Fish Brodetto Rimini Style, and Tuscan Minestrone.

No part of Italy is very far from the sea, a fact reflected in the variety and quality of Italian seafood preparations: Flounder with Black Butter Sauce, Lobster alla Diavolo, Mullet in Piquant Sauce, Scungilli Marinara, and Shrimp Buongusto. For the landlocked there are recipes for Beefsteak alia Pizzaiola, Ossobuco, Saltimbocca, Scaloppine al Marsala, Loin of Pork with Milk, Chicken Cacciatora, Chicken Livers with Sage, Wild Duck with Lentils, and Rabbit in Egg Sauce.

Pasta is perhaps Italy's greatest contribution to world cuisine, and The Talisman contains dozens of authentic recipes like Homemade Ravioli, Green Lasagna Modena Style, and Spaghetti Marinara. There are recipes for Polenta, the Italian cornmeal preparation, as well as rice dishes and pizza.

Finally, Italian desserts are explored in full: Almond Macaroons, Pine Nut Cookies, Ricotta Pie, Zeppole, and Zuppa Inglese. There is also a glossary (complete with pronunciation guide) to Italian cooking terms.

For the American edition of The Talisman, all weights, measurements, instructions, and ingredients have been adapted to American usage. The result is a collection of recipes that are as easy to prepare as they are delicious to eat. --Ce texte fait référence à une édition épuisée ou non disponible de ce titre.

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Commentaires client les plus utiles sur (beta) 4.4 étoiles sur 5  28 commentaires
44 internautes sur 48 ont trouvé ce commentaire utile 
3.0 étoiles sur 5 Interesting but one serious flaw . . . 2 mars 2005
L'évaluation d'un enfant - Publié sur
I bought this book with high expectations. . . I wanted to consult a cookbook that was written for Italians and was considered authentic. This book was translated several decades ago and "adapted for american kitchens" which means that a lot of the recipes are translated using substitute ingredients that are not authentic. There are a lot more italian cooking ingredients available in grocery stores today than when this book was translated but the revision does not take account of it.
33 internautes sur 36 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 It was the only cookbook my mother ever used... 23 juillet 1999
Par Un client - Publié sur
Her copy is falling apart from years of use, but it is _identical_ (not a single change) to the one I bought new a few years ago.
If you are looking for authentic Italian food that you could feel proud serving, get this book. It also has a good number of vegetarian dishes and pastries and ices.
I just used it for dinner tonight...
Her other cookbooks are excellent, as well, although they have beautiful pictures and the Talisman doesn't
23 internautes sur 25 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 as compared to the original... 13 juin 2005
Par C. Craig - Publié sur
it has some weaknesses due to the greater availability of genuine ingredients in either supermarkets or italian markets..

the translation lacks some of the delightful formality in the original..the recipes however, are the same as the ones I grew up with in my Nonna's kitchen in Rome..and still consult in my own homes 40 years later...when I compare the recipes in Il Talismano to the dog eared and stained ones handwritten when I was learning to cook..they are right on the money! Enjoy and Buon Appetito a tutti
42 internautes sur 49 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 The Talisman Italian Cook Book 24 décembre 1999
Par Mary Ann Teti - Publié sur
My mother gave me this cookbook dated back to 1950. Special Edition Printed For: Ronzoni Macaroni Co., Inc. By: Crown Publisher, New York, NY USA. This is the best Italian Cookbook I have ever used. My mother used it to prepare all her childrens foods and I am carrying on the family tradition thru its use. Christmas would not be Christmas without the receipes included in this cherished family keepsake.
18 internautes sur 20 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 quick easy Italian cooking, mostly authentic 18 avril 2006
Par Amalfi Coast Girl - Publié sur
A passionate home cook that has been honing her cooking skills for the last 25 years, concentrating on Italian cooking for the last 10 years, writes this review. My favorite cookbooks are "The Professional Chef" by the Culinary Institute and "Culinary Artistry". With more than 500 cookbooks in my collection I am usually disappointed in my recent cookbook acquisitions. I am also very tough on Italian cookbooks in particular.

This book is a wonderful addition to any Italian cookbook library. If you were looking for a good basic Italian cookbook to begin your Italian cooking library this would make a wonderful start. This cookbook is simple Italian cooking at its best. Most of the recipes in this book are quick (Panettone excluded). I always use the cannoli recipe from this book, with a little creative license taken here and there.

The author also does a nice job of highlighting the regional differences in preparing dishes. I highly recommend this book for anyone that is interested in learning more about Italian cooking.

The book is subdivided as follows:
1. Antipasto
2. Soups
3. Egg Dishes
4. Cheese
5. Fish and Shellfish
6. Meat
7. Poultry
8. Game
9. Macaroni, Spaghetti and Rice
10. Pizza
11. Vegetables
12. Salads
13. Desserts
14. Beverages

My one criticism of the book is in the directions themselves. If you are an accomplished cook the directions are more than adequate. However, if you are a cooking novice the directions are a little lacking. I think this is due to the original publishing date of 1950. This book was written in a time when all women had been taught to cook by their mothers. Sadly, this is not the case today. However, if you have any level of proficiency in the kitchen you should be able to follow the recipes.

This little book is much more complete than I expected it to be when I bought it a decade ago. The book does not give a recipe count, but I would say that it contains a minimum of 500 recipes and probably more than that.

I always turn to this little volume when I am looking for a recipe and then compare other cookbooks to what I find in this one. If you are need to expand your Italian cookbook collection you can't go wrong with this little book. Don't expect photographs though, the book is just text.
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