- Gebundene Ausgabe: 272 Seiten
- Verlag: Thomas Dunne Books (2. Mai 2007)
- Sprache: Englisch
- ISBN-10: 0312358202
- ISBN-13: 978-0312358204
- Größe und/oder Gewicht: 23,6 x 19,6 x 2,8 cm
- Amazon Bestseller-Rang: Nr. 515.609 in Englische Bücher (Siehe Top 100 in Englische Bücher)
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Produktbeschreibungen
Kurzbeschreibung
"Italian Baking Secrets" is Father Orsini's seventh cookbook, and once again the reader gets not only wonderful recipes from the great tasting cuisine of Italy, but the "retired" priest's entertaining comments. Father Orsini knows how to make good food great, and his directions come with the bonus of his wide knowledge. The book begins with what to most of us is an amazing story: how the use of grain developed as long ago as - or possibly even prior to - the Neolithic period. Orsini tells us about the grains that were raised - and eaten - more than eight thousand years ago. Through charming and fascinating anecdotes, he lets us see the way bread has evolved, from flat loaves baked on hot stones to the myriad breads that have evolved in Italy alone - making our mouths water to hear about them. But don't let the author's charming storytelling keep you from his recipes; if you do, you will miss some delicious and easy-to-make dishes you might otherwise never taste - and once tasted, you will want to make them again and again.
Synopsis
"Italian Baking Secrets" is Father Orsini's seventh cookbook, and once again the reader gets not only wonderful recipes from the great tasting cuisine of Italy, but the "retired" priest's entertaining comments. Father Orsini knows how to make good food great, and his directions come with the bonus of his wide knowledge. The book begins with what to most of us is an amazing story: how the use of grain developed as long ago as - or possibly even prior to - the Neolithic period. Orsini tells us about the grains that were raised - and eaten - more than eight thousand years ago. Through charming and fascinating anecdotes, he lets us see the way bread has evolved, from flat loaves baked on hot stones to the myriad breads that have evolved in Italy alone - making our mouths water to hear about them. But don't let the author's charming storytelling keep you from his recipes; if you do, you will miss some delicious and easy-to-make dishes you might otherwise never taste - and once tasted, you will want to make them again and again.
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8 Rezensionen
9 von 9 Kunden fanden die folgende Rezension hilfreich
updated "The Italian Baker" by Carol Field?
4. Oktober 2008
Format:Gebundene Ausgabe
This book appears to be very closely related to 'The Italian Baker' copyright 1985 by Carol Field. In fact this may essentially be a "new edition" of that quarter century old book(?) The overall length is reduced, apparently by omitting some of the most obscure material and replacing or substantially rewriting chunks of the rest. Yet the similarities are huge. At least pages 18-55 are reprinted word for word (in the process changing the anecdotal "I" from a she to a he). And the table of contents is almost the same. I wish I knew more about the relationship between the two books and between the two authors so I could better compare the highs and lows.
7 von 7 Kunden fanden die folgende Rezension hilfreich
Fantastic Italian baking book!
5. April 2008
Format:Gebundene Ausgabe
I first checked this book out from my local library. I used it so much (and, mea culpa, stained the pages) that I bought a new copy. I haven't made a thing that wasn't absolutely delicious -- from ciabatta to the semolina bread, to the bread with artichokes, capers, pickles, etc. in it, biscotti, salami bread. The good Father's instructions are easy to follow. His history of Italian baking is very interesting.
I enjoyed this book -- and his writing style -- so much that I've ordered his rice cookbook and Pasta Perfetta. I can't wait to receive them.
I enjoyed this book -- and his writing style -- so much that I've ordered his rice cookbook and Pasta Perfetta. I can't wait to receive them.
44 von 57 Kunden fanden die folgende Rezension hilfreich
The Secret is there are no pictures!
10. April 2007
Format:Gebundene Ausgabe
I have not tried a single recipe from this book, because other than the picture on the cover, there isn't a single picture in the book except of Father G. If a book is going to be called Baking Secrets, many Americans are not familiar with what Italian names for cookies and pastiries describe, so at least have some pictures of what those items are. The book is mostly breads. After reading the recipe for the pastry on the book cover, there aren't instructions to get your product to look as good as the one on the cover, and I wonder if Father G made the one on the book cover at all? The directions say spoon the filling into the shell. Doing that would NOT look like the pipped filling on the book cover. The recipies I read also didn't reveal any secrets. For example one says combine the ingredients and drop on a baking sheet. What is the secret in that? Petrali cookie, no description is given, so what kind of cookie is that, why would I want to try it or make it? Grandmother's cake, also no description, no picture, what kind of cake is that? I guess the secret is if you bake these recipes, you'll then figure out what they look like then. $16.00 for a book with no pictures is a joke save your money and by U. ferrigno's La Dolce Vita, at least that has pictures.La Dolce Vita: Sweet Things from the Italian Home Kitchen (Mitchell Beazley Food)
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