The Cooking of Italy

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Editorial Reviews

Children's Literature
Locricchio begins with an introduction to the geography of Italy. Each region of Italy has produced several recipes that are unique to that region. He then provides information about safety in the kitchen and basic definitions of cooking terms that are used throughout the text. Several chapters catalogue Italian cuisine containing recipes that will appear familiar to children, but are also easy enough for children to make themselves with adult supervision. Special instructions concerning how to cook pasta and how to prepare pizza dough that are included in the chapter "Pasta, Pizza, and Polenta" will be beneficial to cooks of any age. Each recipe includes a brief introduction to the dish as well as the Italian name for the dish. Illustrations appear throughout, showing the finished product or certain steps that may be difficult to follow without illustrations. A section concerning kitchen equipment and utensils and essential ingredients in Italian cooking follow the last chapter. Also included are an index and a metric conversion chart. 2003, Benchmark Books,
— Danielle Williams
School Library Journal
Gr 5-8-Eye-catching covers tempt novice as well as experienced cooks in these titles. "Before You Begin" discusses general safety rules in the kitchen as well as specific rules for using knives. Regions of Italy and Mexico are defined along with a description of how geography influences crops, celebrations, and traditions that flourish within each area. Cooking terms are explained; meticulous black-and-white illustrations of "Helpful Kitchen Equipment and Utensils" appear throughout; and "Essential Ingredients" in the Italian or Mexican kitchen (alphabetically arranged from anchovies to vinegar, or allspice to tortillas) are included. Sharp, colorful photographs, many full-page, complement the texts beautifully. The 19 recipes in Italy include soups, salads, pasta, sauce, pizza, polenta, chicken, pork, vegetables, cake, and fruit. Soups, salsas, snacks, vegetables, rice, beans, meat, desserts, and more are featured in Mexico. Along with the "Easy Menu Ethnic Cookbooks" series (Lerner) and "A World of Recipes" series (Heinemann Library), Locricchio's books will be popular additions to most collections.-Augusta R. Malvagno, Queens Borough Public Library, NY Copyright 2003 Reed Business Information.
School Library Journal
Gr 4–8—These titles provide visual feasts of mouth-watering dishes. Locricchio believes that cooking is an art and enthusiastically highlights traditional recipes from the featured countries. He focuses on organic foods and points out that while the dishes are "healthful," they aren't necessarily light or low calorie. He gives some helpful tips for starting in the kitchen and a region-by-region overview of the ethnic foods. The recipes are moderately difficult and require adult assistance. The layout and organization are superior to the 2002 editions, with more eye-catching colors, illustrations, and photos. The content, however, is almost identical, with two additional recipes per book. Some of the new dishes include "Rice and Peas with Smoked Ham" (Italy), "Lemon-Flavored Zucchini" (Greece), and "Cheese Puffs" (France). Replace your well-worn first editions with these tasty updated versions.—Samantha Larsen Hastings, Riverton Library, UT
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Product Details

  • ISBN-13: 9781608705542
  • Publisher: Cavendish, Marshall Corporation
  • Publication date: 9/1/2011
  • Series: Superchef, Second Edition Series
  • Edition number: 2
  • Pages: 96
  • Age range: 11 - 14 Years
  • Product dimensions: 8.23 (w) x 10.15 (h) x 0.46 (d)

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