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Tasting Italy: A Culinary Journey, by America's Test Kitchen
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Review
"This handsome volume is really two books in one: a travel guidebook and a cookbook. Anyone who’s ever been to Italy – or enjoyed a bowl of pasta (isn’t that everyone?) – will sigh with pleasure over this delicious, multicourse “Tasting.” –USATODAY.com“This comprehensive cookbook shares 100 recipes and introduces readers to cuisine from all 20 regions of Italy. With clear instructions and rich photography, the book is an excellent starter for any home cook who wants to learn the ins and outs of the Italian kitchen.” –AFAR“This is yet another cookbook from America's Test Kitchen, but this time they've teamed up with National Geographic to provide maps and illustrated guides to the varying ingredients, dishes, and cuisines of Italy. The book also provides recipes for signature dishes in each region, as well as secret, off-the-beaten path foods that you can create at home thanks to their expert recipe testing and development.” –Epicurious "Along with gorgeous photography, illustrated maps, lists of culinary festivals, and poetic prose, this book is a must for Italophiles." –Publishers Weekly“A collaboration between National Geographic and America’s Test Kitchen, the book features essays written by Italian food authority Julia Della Croce and food journalist Eugenia Bone, with an introduction by ATK’s Jack Bishop, and includes 30 maps, 100 ATK-tested regional recipes, and 300 photos. Location-specific details—the distinctions between various wine-growing regions, the best farmers’ markets in Venice—lend a strong sense of place.” –Publishers Weekly“This beautifully illustrated travel cookbook will be enjoyed by all who love Italy and its food.” –Library Journal “With over 100 recipes, 300 photographs and 45 maps, it’s the perfect gift for Italophiles. It’s a wonderful coffee table book and top-notch cookbook, but it’s also a travel guide to Italy’s 20 regions, filled with vibrant, full-color photos and explorations of the edible treasures that make each area unique.” –BookPage “…more meat than a coffee table book, but gorgeous enough for just flipping through on a cold winter’s day and dreaming of the Mediterranean.” –Bryanna Plog “I was blown away by just how gorgeous this cookbook is. It’s like a trip to Italy in a book with all kinds of photographs and stories.” –I Wish I Lived in a Library“It's always a good day when I get a gorgeous cookbook to drool over…[but it’s] much more than a cookbook. It's a travelogue celebrating the history of food in Italy through each of its regions and it is a big book and very beautiful.” –Kahakai Kitchen “Even armchair travelers will be entranced by this beautiful book.” –Bookchickdi“The first thing I thought when I leafed through Tasting Italy is that this is one heck of a gorgeous book.” –Man of La Book“This book is just an all-around delight. From the photos to the anecdotes to the recipes it’s as close to a trip to Italy as you can get in the pages of a book.” –Broken Teepee“With amazing recipes, beautiful photography, and loads of information, you can get a taste of every part of Italy without ever leaving home.” –Traveling Between
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About the Author
AMERICA'S TEST KITCHEN: The recipes in this book have been tested, written, and edited by the test cooks, editors, and cookware specialists at America's Test Kitchen, a 15,000-square-foot kitchen located in Boston's Seaport District. It is the home of Cook's Illustrated magazine and Cook's Country magazine, the public television shows America's Test Kitchen and Cook's Country from America's Test Kitchen, and the online America's Test Kitchen Cooking School. JULIA DELLA CROCE is one of America's foremost authorities on Italian food. She is the author of more than 13 cooking and travel books. She has also conducted cultural and culinary tours to Italy. Her work has appeared in many publications including the New York Times, Food & Wine, and the Washington Post. She has been broadcast on countless radio and national television shows, including on the Food Network. She lives in New York City. EUGENIA BONE is a nationally known food journalist and author. She has written for Saveur, Food & Wine, Gourmet, Martha Stewart Living, the New York Times, and the Wall Street Journal. She is the author of five books. Her work has been anthologized in Best Food Writing, Saveur, Cooks, and The Food & Wine Cookbook. Bone has lectured widely and judged food and wine competitions, and she frequently appears on national television and radio. She lives in New York City.
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Product details
Hardcover: 384 pages
Publisher: National Geographic (October 23, 2018)
Language: English
ISBN-10: 1426219741
ISBN-13: 978-1426219740
Product Dimensions:
9.5 x 1.2 x 11.1 inches
Shipping Weight: 4.2 pounds (View shipping rates and policies)
Average Customer Review:
4.8 out of 5 stars
48 customer reviews
Amazon Best Sellers Rank:
#17,294 in Books (See Top 100 in Books)
This book made me salivate! Nat Geo + ATK = brilliant! If you love travel and food, you need to add this to your collection! I love the historical / cultural info + recipes for authentic dishes. I have been to / studied in Italy, and I saw some favorite dishes included (like cacio e pepe, etc.).Though I have not cooked anything from the book yet, I have flagged a lot of dishes to try in the next few weeks.I hope this trend will continue - Tasting Mexico, Tasting Spain, Tasting France, etc. Yum!
It's a great book for ideas and brings back many cherished memories from my Italian background. It's nice to learn some of the modern day changes and substitutes of today. Italian cooking is and has been very much a part of my life since I was about 4 years old. I learned about many different dishes my family never made and I find it interesting to know about the different parts of Italy and their ways and varieties of food and preparation. I must say whoever packaged my book did a lousy job because there was some damage to the dust cover and the spine. There was no filler to keep the book from banging around inside the box.
I was so excited when I heard that ATK and National Geographic were joining forces for a cookbook! I have made so many trips to Italy and the pictures are a beautiful and accurate representation of my memories. The recipes are divided by region so that you can get a real feel for the regionality of Italy. And the recipes...well..it is ATK! They are perfect. Really delicious. I have already ordered multiple copies
This is not just a coffee table book or a cookbook. I got Tasting Italy thinking it would be a combination of these things, and was happily surprised by the narrative in each chapter. The authors introduce each of Italy’s 19 regions with a brief lesson in geography and history—both of which directly influence the country’s regional cuisines. There are good sidebars and short pieces about different ingredients (i.e. truffles, Pecorino Romano cheese) and foods (i.e. pesto, polenta) for further insight. I’m a sucker for maps, and the various maps add a lot as well. As the authors write, “The secret to Italian cooking isn’t a particular recipe; it’s the backstory of that recipe: the geography, the agriculture, the history, and the culture of a place and people.â€I tried five recipes, and all were well-explained with a good balance of authenticity and practicality. The pasta in walnut sauce was a perfect meal on a rainy, fall day and just as good as I remembered from when I had it in the Cinque Terre. I also made spaghetti with cheese and pepper which was simple and and tasty; the milk-braised pork roast, which took much longer than I thought but still pretty good; and bread salad (panzanella) which might become a new go-to for me. I slightly overcooked the hazelnut cake (proof I am a traveler first and cook second perhaps), but the torta was still a hit with my roommates.Perhaps the best part of making recipes from this book is that it forced me to take the time to cook and savor the food. Nothing like a beautiful book to make sure that my food matched—taking my own food photos was part of the fun.Recipes seem to vary widely in time and skill it takes, so cooks-to-be be warned to read the recipe thoroughly to see if you’re up for it. You can make your own stuffed pasta or throw in some cheese with dried pasta in 20 minutes. The authors would have done well to add in time estimates on the recipes but these unfortunately are not included.Dare I say, Tasting Italy has more meat than a coffee table book, but gorgeous enough for just flipping through on a cold winter’s day and dreaming of the Mediterranean. This is not a comprehensive guide to Italy or a travelogue and doesn’t try to be, but for a country whose history and landscapes are so interwoven with its food, you’d do worse than Tasting Italy to prepare for a trip to Italy. Better yet, bring a little taste of Italy into your own kitchen.I received a free copy of this book via TLC Book Tours in exchange for an honest review.
I was so excited when I saw that Americas Test Kitchen released this book. I have owned previous books from them, but this one is so unique. The recipes are categorized to their specific regions in Italy and the book is full of beautiful photography.
I hesitated at buying this book. At first, I saw the book and its pictures online and thought the pictures looked old (at least online.) But, I bought the book because I love ATK and Italy. This is an incredible book and it is as much a travel guide as it is a great cookbook. I'm only a few chapters in, but in true ATK style, they go into great details as to why you should cook the recipe a certain way and not stray from the recipe. I would advise anyone who is 'contemplating' buying the book to buy it - you will not be disappointed.
I attended a lecture with Jack Bishop [from America's Test Kitchen], and Eugenia Bone [nationally known nature and food writer, and author who wrote essays in this book] and was compelled to buy this book. So glad I did. The photos from National Geographic are stunning [my photos of their pictures do not nearly do them justice]! The history and essays are beautifully written and informative; and the recipes are wonderful and are adapted to what we have available in the States. How refreshing and useful! I've already given one of these as a gift. An interesting story from those involved was that in looking for a cover, there were a number of locations being considered. Whereas normally the food could be superimposed on any beautiful background, National Geographic would hear none of it! That pasta on the cover had to be made fresh and photographed on location. What a wonderful way to spend a rainy afternoon!
This book is perfect for someone going to Italy before they go. We are giving to son and daughter-in-law before they go on their honeymoon in several months. When it came my wife went through it and loves it so much she wants a second copy so she can have one of her own. It is Well written and has fantastic pictures and recipes.
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