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Favorite Italian dishes updated for the home cook.
What's the best way to prevent ricotta cheesecake from becoming watery? Is there a trick for coaxing more flavor from basil when making pesto? Does bread flour self-raising flour make better pizza dough? In an exhaustive effort to answer these questions and hundreds more, the editors of "Cook's Illustrated" magazine have conducted hundreds of kitchen tests. The result is "Italian Classics", a 496-page award-winning cookbook packed with recipes, food tastings, equipment testings, and cooking tips straight from the Cook's Illustrated test kitchen. Designed with the home cook in mind, this collection of classic Italian recipes has been stripped to the bone and then reworked, updated, and improved so that each recipe is as close to foolproof as we can make it. More than 300 recipes cover the wide range of Italian home cooking, from Tuscan pork roast, and risotto, to tomato and bread soup, vegetable lasagne, and strawberries with balsamic vinegar. Learn to cook less well-known regional recipes such as steak Fiorentina, baked peaches stuffed with amaretti, and stracotto, an Italian pot roast. "Italian Classics" also contains more than 225 illustrations that will show you techniques such as how to peel garlic cloves quickly, how to roll out pasta dough, and how to assemble tiramisu. The book also includes dozens of no-nonsense equipment ratings and taste tests of supermarket ingredients. Find out why American pastas are every bit as good as Italian brands, which grater makes quick work of Parmesan cheese, and which electronic scale is our "best buy". You will also learn which type of pork chop - centre-cut or rib - is best for cooking and what the difference is between pancetta and bacon.
- Sales Rank: #324565 in Books
- Brand: Brand: America's Test Kitchen
- Published on: 2002-09-15
- Released on: 2002-09-15
- Original language: English
- Number of items: 1
- Dimensions: 11.13" h x 1.44" w x 8.63" l, 3.38 pounds
- Binding: Hardcover
- 481 pages
- Used Book in Good Condition
Amazon.com Review
The Best Recipe series from Cook's Illustrated magazine goes from strength to strength. With its formula of exhaustively tested recipes paired with heavily illustrated techniques, the series makes it easy for even beginning cooks to produce successful dishes almost every time. For the casual home cook, Italian Classics might be the single best Italian cookbook to own. The book is, in classic Best Recipe fashion, a great big beautiful doorstop of a thing. Even so, it's not crammed with arcana. For most Americans--who in survey after survey say that regional Italian is the cuisine they most enjoy cooking at home--the recipes here will be pretty familiar; the space is devoted not to obscure dishes but to exhaustive treatments of favorites. Pesto, for instance, gets about three pages. You end up with a delicious, perfectly prepared basil paste, and along the way you learn how to bruise herb leaves, you get a treatise on why a garlic press isn't such a bad thing (despite what the professionals say), and finally, you are led into the intriguing territory of nonbasil pestos such as Toasted Nut and Parsley, and Arugula and Ricotta. All the classics are here, from red-checkered-tablecloth dishes like Spaghetti and Meatballs to regional dishes like Ribollita. Throughout, there's a nice balance between authenticity and accessibility. The book doesn't call for wildly obscure ingredients that other cookbook authors so often claim can be readily found at "specialty stores," and there's no snobbishly overwrought preparation--another boon for the home cook. --Claire Dederer
About the Author
This book has been tested, written, and edited by the test cooks, editors, food scientists, tasters, and cookware specialists at America’s Test Kitchen, a 2,500-square-foot kitchen located just outside Boston. It is the home of�Cook’s Illustrated�magazine and�Cook’s Country�magazine, the public television cooking shows�America’s Test Kitchen�and�Cook’s Country from America’s Test Kitchen,�America’s Test Kitchen Radio, and the online America’s Test Kitchen Cooking School.
Most helpful customer reviews
5 of 5 people found the following review helpful.
Guaranteed success with Italian cooking
By Amazon Customer
For those not familiar with the Cooks Illustrated books, they are a bit different from most cookbooks. Each dish is approached in a very thorough and rigorous way; different ingredients, amounts, cooking methods, etc. are all examined to determine the tastiest and most convenient recipe. Each recipe goes into detail on how to best prepare the dish, and many recipes offer variations to allow you to customize the dish to your particular taste. After having tried perhaps 20 recipes in this book, I can honestly say that they have all been very good to excellent. One of the most difficult parts about cooking a new dish is deciding which recipe to use- a quick search on the internet might reveal 100 recipes for, say, risotto. The editors of this book have already done the work for you combing through the recipes to find the best one. Highly recommended.
66 of 69 people found the following review helpful.
Excellent Italian reference for American cooks
By Amalfi Coast Girl
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.
The "Italian Classics" by the editors of Cooks Illustrated Magazine pleasantly surprised me. I expected the typical Italian American recipes that I dislike. This book is much more authentic that I expected it to be. Even as an experienced Italian cook I find it difficult to criticize this book to any large extent.
The editors of Cook's Illustrated write this book in the same manner as their other books. The writers tell you what they tried that didn't work, before they get to the ingredients and techniques that did work. There are very few pictures in this book. The paper is not the glossy stock that you find in my cookbooks today. I would have appreciated if the book had included the Italian names for the recipes. Sometimes they include the Italian name of the recipes in the narrative about the recipe, and sometimes they do not. But, the recipes themselves more make up for these minor disappointments.
The book is outlines as follows:
1. Antipasti
2. Salads
3. Vegetables
4. Soups
5. Pasta
6. Risotto, Polenta, and Bean
7. Poultry
8. Meat
9. Fish and Shellfish
10. Bread and Pizza
11. Eggs and Savory Tarts
12. Fruit Desserts
13. Chilled and Frozen Desserts
14. Biscotti, Crostate, and Cakes
The first recipe that I check out in any Italian cookbook to gauge its authenticity is Spaghetti Carbonara. If this recipe has cream included the book is immediately put back on the shelf. Unexpectedly, the recipe is this book does not add the cream, as American books tend to do. As I looked further, I realized that the authors tried to make each recipe as authentic as possible. The reason for the qualifier is that it is always not possible to make a recipe 100% authentic. I for one have never found an American supplier of Guanciale (cured pig's cheek), and Farro is also tough to come by. The writers did a very nice job substituting products that are easier to locate in the US.
If you are in need of comprehensive and reasonably authentic Italian cookbook, this will make a nice addition to your cookbook collection.
4 of 4 people found the following review helpful.
Great book. Needs pictures.
By Radek
As I have said in many, MANY reviews, I'm a beginner cook. I hope to improve that status eventually. Life in the Corps just doesn't allow for that...yet.
This book is extremely complete. If they are missing any recipes, it can't be many. I would expect a book this large to have a few mistakes. That is what the website and user feedback is for.
I'm working my way through this book. It is not designed to simply sit down and read. It is more of a reference book. It definitely gives me plenty of options on what to do and how.
I like it alot. I will be using it more in the future. I have always wanted to try making my own pasta. It looks so easy on "Iron Chef". Sure enough they have it and they explain a faster method for making it. They go on to explain why it works the way it does. Greatness!!
The only drawback from a beginner cook's point of view is that there are very few pictures. There are several drawings in black and white that give me a good idea of what to do. In the center of the book is a short spread of color pictures of some finished dishes. Granted, the idea of constantly wanting color pictures to follow may be a security blanket for me. Such is life.
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