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Savoring Italy: Recipes and Reflections on Italian Cooking

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  • Anonymous

    Posted February 5, 2001

    Europeans: Get dieters scales before you cook from this book!

    This book can be read as a novel, preferably in a place where you can't cook. It's recepes are mouth watering and so are the pictures. The photographs are lovely and the information added are really interesting. Although the one I was able to control was vagely wrong: Dried fish is only produced by us Norwegians (not by 'scandinavians') it is not called stokkfisk in Norwegian, but tørrfisk (dried fish becase it cut open and cleaned before it is - as told accurately - hung up to dry) and the baccalao is kalled klippfisk (cut fish, because it is cut open before it is saltet and hung up to dry, hence the difference in shape of the two). I do therefore wonder how accurate the rest of the information is? I also find it annoying that an author who is supposed to be an expert on italian cooking do not know that we do not weigh f.ex. herbs in 'metric' countries. We usually also measure flour, sugar etc. in decilitres, and when we weigh it, our kitchen scales are not so accurate that we can distinguish between 50, 60 or 75 g of anything. Butter comes in packs of 500, 250 and 125 g in Europe and we measure it by looking at the pack and slicing off an apporiximate piece. But except for that. I loved it.

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