Free PDF , by Francesca Montillo
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, by Francesca Montillo
Free PDF , by Francesca Montillo
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Product details
File Size: 5473 KB
Print Length: 186 pages
Simultaneous Device Usage: Unlimited
Publisher: Rockridge Press (January 15, 2019)
Publication Date: January 15, 2019
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B07MBQHQPL
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Amazon Best Sellers Rank:
#16,163 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
This is an absolutely fantastic cookbook for all things Italian. I love the fact that it states how long it takes to prepare each one, how many portions, cook time and temperature. Also, in many cases the region from which it originated and in some cases which wines it pairs well with... Toss in some restaurants so you may visit them on your next (or first) trip to Italy. I also loved reading about the local regions and their cuisine. And, the recipes also state if it is kid friendly, gluten free, dairy free, vegan, etc.Two excellent tips that I will do in the future are to freeze the rind of the Parmesan cheese and also to freeze basil. Never knew that herbs could be frozen...Love these tips...At the very end, is a most helpful tool that lists the volume equivalents in US and Metric along with both weight and oven temps. Nothing is more frustrating than selecting a book that lists in the metric system. So, all of those are most appreciated by me.One other thing that I had never heard about was also at the end....The Dirty Dozen and the Clean Fifteen. Rest assured that I will be selecting from the clean fifteen whenever possible from now on.Having lived in Spain for over 10 years while in the US Navy, I was anxious to see some familiar recipes ...and I found quite a few. Some of the recipes that I will make are at the end of this review.I will add that I made the Spaghetti Carbonara already.. And, I did not scramble the eggs~ The last time I enjoyed this was in Pisa, Italy, in 1987, and it was delightful. Was so pleased with the way mine came out so will make that one again soon.Am looking forward to making the Crispy Cauliflower, the Asparagus with Prosciutto, the Orange with Onions sounds really different and will make that soon.In the meat section, I selected the Beef Ragu and the Balsamic Vinegar steak. Both of those had me drooling when I was reading through the ingredients. The chicken with peppers is also on my list to make as is the Chicken with red sauce. Seafood is not fresh in Vermont so ,,,the one that I will be able to make in the summer is the Rainbow Trout one. I will be able to catch my own!!Not much of a dessert person but will try the Tongue cookies...Interesting recipe.All in all, am so pleased that I found this cookbook. Have several people I must recommend it to and will forward the link to them today.Most highly recommended and for multiple reasons... 'Quality over quantity' ....
I have over one thousand cookbooks, and have made countless meals of varying nationalities over the years. I’m stunned with Francesca’s easy, flavourful dishes and simple tips. What a find. I’m delighted.
This is a great book that I know I will get a lot of use out of. I already prepped 2 of the appetizer recipes. I actually really like the intro chapters and additional info provided on the regions and how each area differs in its cuisine. I bought the kindle version on special for 99 cents, but tempted to get the paper version too as I actually tend to prefer print cookbooks, but for this price, this gave me the opportunity to check it out before buying the more expensive paper version. If you don't like spending hundreds on ingredients, this book will be key for you and your family. Highly recommend.
5 ingredients makes for easy shopping and its easy on my wallet!
If Simplicity is what you are looking for in a cookbook, this one is definitely for you. I wish all cookbooks on international cuisine were as well organized and easy to use.
I bought the Kindle version of this book at a great price and so far it navigates well. BUT, (and this is a big but for me) there are next to no photos of the recipes in this book! I’m a visual person when it comes to food. When I try a new recipe, I want to see what it is supposed to look like before I cook it. Some cooks may not need the photos but usually that is what draws me to cook a new recipe. That said, I found Chapter 1 with the pantry ingredients to be helpful. It also noted that each recipe has 5 main ingredients. Olive oil, salt, pepper, spices, herbs and such are not counted as part of the 5 main ingredients. I do plan to go through the recipes and look for a few that appeal to me. I’m sure there are several good ones, but oh what a difference photos would have made.
I purchased the Kindle version and I’m so happy to add it to my collection. As someone of Italian descent that has traveled to different regions in Italy I can assure you that these recipes are authentic. As a home cook and mother of two young children these recipes are accessible. Most are easy enough to replicate even on a busy weeknight!
Recipes are authentic
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