Вкусът на Италия

by America's Test Kitchen (Contributor), Julia della Croce, Eugenia Bone

Нешънъл Джиографик ви повежда на пътешествие из регионалните кухни на Италия с помощта на тази разкошна готварска книга. Открийте любими ястия и скрити съкровища сред стоте изпитани рецепти, включени в изданието. Тук ще откриете пълнена с тиква прясна паста от Емилия-Романя, топящо се, кремообразно джелато с неустоим вкус на шамфъстък от Сицилия и невероятната, сгряваща душата ечемичена супа от Фриули.

Допълнено с разкази, подробни карти и пленяващи фотографии, това издание прекосява Италия от Алпите до бреговете на Лампедуза. С негова помощ ще се впуснете в едно вълшебно кулинарно приключение.

Genres: Cookbooks, Cooking, Nonfiction, Travel, Food, Italy, Culinary

392 pages, Hardcover

Published January 1, 2018

About the author

America's Test Kitchen, based in a brand new state-of-the-art 60,000 sq. ft. facility with over 15,000 sq. ft. of test kitchens and studio space, in Boston's Seaport District, is dedicated to finding the very best recipes for home cooks. Over 50 full-time (admittedly obsessive) test cooks spend their days testing recipes 30, 40, up to 100 times, tweaking every variable until they understand how and why recipes work. They also test cookware and supermarket ingredients so viewers can bypass marketing hype and buy the best quality products. As the home of Cook's Illustrated and Cook's Country magazines, and publisher of more than one dozen cookbooks each year, America's Test Kitchen has earned the respect of the publishing industry, the culinary world, and millions of home cooks. America's Test Kitchen the television show launched in 2001, and the company added a second television program, Cook's Country, in 2008.

Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!

Learn more at https://www.americastestkitchen.com/.

Reviews

[Carole · Rating 5 out of 5]

Tasting Italy is stuffed full of gorgeous photography, lessons in geography and history and, of course, traditional Italian recipes from all parts of the country.

[Lorilin · Rating 4 out of 5]

You can tell right away that ATK partnered with National Geographic for this cookbook. The photos are the stars of the show. The book reminds me of Lonely Planet's themed guide books--the ones you buy more to look at or put on your coffee table than for practical travel advice.

The recipes in this cookbook are grouped by region. They are more complicated than some of the (many) other recipes I've seen from ATK, and that's because a lot of them involve homemade pasta and slightly more exotic, region-specific ingredients.

But the book is beautiful and packed with interesting info on each region of Italy. I love reading about the food history and traditions of each place. Honestly, I've cooked only one of the more simple recipes in here so far (it was delicious), but I have learned so much about Italy and really enjoyed just relaxing and soaking up the stories.

Bottom line, this cookbook is for cooks looking for more advanced and authentic Italian recipes or for people who would like to read more about Italy's culinary history and see some truly gorgeous pictures.

Thank you America's Test Kitchen and Amazon Vine for the ARC!

See more of my reviews at www.bugbugbooks.com!

[ManOfLaBook.com · Rating 5 out of 5]

For more reviews and bookish posts please visit: http://www.ManOfLaBook.com

Tasting Italy: A Culinary Journey by America’s Test Kitchen, Eugenia Bone and Julia Della Croce is a cookbook which has recipes from certain regions of Italy. This is a book by America’s Test Kitchen, as informative and educational as the show.

The first thing I thought when I leafed through Tasting Italy: A Culinary Journey by America’s Test Kitchen, Eugenia Bone and Julia Della Croce is that this is one heck of a gorgeous book. The book covers Italy by region, with a few words about the culinary culture of that region, it’s history and then… the recipes, all accompanied by first rate photographs.

I cooked three recipes from this book – the Chocolate-Hazelnut Cake, the Hunter’s-Style Chicken, and made Fresh Semolina Pasta from scratch.

The Chocolate-Hazelnut Cake: from Piedmont region known for it’s chocolates, I had to make this. The recipe was easy to follow and I assume the cake came out good, I was expecting more of a Nutella taste, but it wasn’t sweet.



The Hunter’s-Style Chicken: This was a longer bake, not too difficult though. Even though this recipe is from in a book about Italian cooking, but I don’t believe it’s native specifically to Italy. I happen to know this because I’ve made versions of this recipe before, and they were all delicious. That being said, now I understand why this type of recipe works and know enough to add/remove/replace items in it.



The Fresh Semolina Pasta : I had some time on my hand, creating this pasta was not difficult and I got the hang of it after 2-3 pieces. It does take a long time to roll all the dough into malloreddus, but the kids were nice to “volunteer” to help (frankly they had a great time, even though I don’t know if they’ll be up for it again.



From a home cook perspective, the real strength of the book is the “why”, not just the “how”. Each recipe comes with a short, half-page or so, explanation of why the recipe works, why the America’s Test Kitchen staff made the decisions and changes and how one cane make it their own.

I picked three easy recipes with ingredients we have at our home, or could be quickly obtained, but the recipes vary in ingredients and difficulty. I’m looking forward to cook something which will stretch my limits for the next recipe – when I have time of course. The Hunter’s Chicken and pasta have already got themselves a place in our kitchen’s rotation.

[Diane · Rating 4 out of 5]

National Geographic and America's Test Kitchen have teamed up for a beautiful coffee table book, Tasting Italy- A Culinary Journey. Combining what they both do best, they take the reader on a journey through Italy, using the food of Italy as the basis.



America's Test Kitchen's Chief Culinary Officer Jack Bishop explains in his introduction how the differing climates of Northern and Southern Italy influenced the way that people in these regions ate. Traditionally pasta is a staple in the south, whereas corn polenta is the staple in the north. Olive oil is used more in the south, butter and cream more in the north.



The book is divided into three main regions- Northern, Central and Southern. The North is bordered by Switzerland, France and Austria and so their food is heavily influenced by those countries. It is surrounded by mountains, and therefore has a cooler climate. Fontina cheese and Nutella are among the most famous products made here.



The book is filled with gorgeous photographs of the region, as well as 100 recipes that the reader can try at home. Savoy Cabbage Soup with Ham, Rye Bread and Fontina and Spaghettini with Shrimp are two recipes from Northern Italy calling to me.



Central Italy, home to Florence, Rome and the Tuscany wine region, is probably what most people think of when they think of Italy. We took a trip to Florence this past summer, so I was most familiar with this section of the book, and I enjoyed reliving some of the best meals we have we have ever had by reading this.



Proscuitto wrapped in melon, figs, bistecca (steak), porchetta (pork) and the luscious Chianti wines can be found here in glorious abundance. The Hunter's Chicken recipe will find a place on my table soon.



Southern Italy has the hottest temperatures in all of Italy. The pace of life is a little slower here and you'll find tomatoes, eggplants and lots of fish (anchovies, sardines, cuttlefish and octopuses) and not as much meat. The recipe for Eggplant Parmesan looks incredible.



Tasting Italy- A Culinary Journey is a wonderful book to give as a gift to anyone who has traveled to Italy, and with the holidays coming up it's the perfect time. National Geographic covers the fascinating history of the different regions, and America's Test Kitchen perfectly pairs their best authentic Italian recipes with the history. Even armchair travelers will be entranced by this beautiful book.

[Patty · Rating 5 out of 5]

I cannot begin to describe what a joy this book was for me. The trip to Italy the hubby I took was one of the most magical vacations we took. It was a country I had long wanted to visit as I had studied art history in college and was passionate about Michelangelo. In addition to the magnificence of the Sistine Chapel and the other historical sites in Rome then the beautiful trip to Florence for the astounding glory of that city there was also some of the best food we had ever eaten.

Tasting Italy brought back so many memories of that trip and whetted my appetite for further explorations of the country. The book is broken down by region and takes the reader on a culinary tour through each one by showcasing what that area is famous for then sharing recipes you can make at home. Since this is a book from National Geographic it is full of absolutely stunning photos of the beauty that Italy has to offer.

I so enjoyed reading the history behind some of my favorite Italian treats and in seeing the recipes recalled the meals we ate while on our trip. The best meal of my life is still a roast chicken I had at this teeny, tiny restaurant in Rome. I don’t think it sat more than 10 people and it was the most delicious chicken I have ever eaten. I have tried more times than I can count to replicate that dish and I have come close but I have not matched it. Other dishes we enjoyed are represented in the book and just seeing them there brought smiles to my face.

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. If you have been it will remind you of the joy of the trip. If you have not been it will ignite your desires and perhaps spark a trip. If nothing else you will be able to cook your way around the country and at least enjoy the glory of Italy that way. The recipes are representative of all the different areas of the country and run the gamut from soups, appetizers, main dishes, sides and desserts. Since they were written by America’s Test Kitchen you can feel comfortable that they will work for you in your home kitchen. I have never had an ATK recipe go south on me.

So, if you can’t go to Italy by plane buy this book you can imagine yourself there until you can actually get there. With all of the recipes you will be able to appreciate the bounty that Italy has to offer and learn about the country along the way.

[CLM · Rating 4 out of 5]

This lavishly illustrated book is a beautiful gift, even if (especially if?) you are like me and have been to Italy, yearn to recapture the experience through a delicious meal or so but only imagine yourself cooking . . .

My review: http://perfectretort.blogspot.com/201...

[Deb · Rating 4 out of 5]

The combination of National Geographic and America's Test Kitchen make Tasting Italy 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. The 300 color photos and 30 maps show tempting food and gorgeous scenery, as well as illustrate the special ingredients, food grown or raised, historical facts, and stories about each area. I have only spent a few hours reading through it so far and I find myself beguiled by the beauty of Italy and its rich history and the interesting facts from pasta shapes to Italian cuisine influences and the origins of customs and recipes. With America's Test Kitchen involved, you know that each of the 100 recipes included have been fully vetted in the kitchen and each recipe is accompanied by a beautiful photo and a story about how the recipe came to be. I have a feeling that this book will become a nightstand addition in order to work my way through the 384 pages and savor each region's bounty each night.

Recipes that especially caught my eye and that I tagged to make include Potato Gnocchi with Fontina Sauce from Valle d'Aosta, Warm Anchovy and Garlic Dipping Sauce from Piedmont, Chickpea Flour Pancake from Liguria, Bread Dumplings from Trentino-Alto Adige, Grilled Polenta with Whipped Salt Cod Spread from Veneto, Barley and Bean Soup from Friuli-Venezia Giulia, Stuffed Flatbreads from Emilia-Romagna, Tuscan White Bean Soup from Tuscany, Vegetable and Farro Soup from Umbria, Fried Stuffed Olives from Le Marche, Roman Gnocchi from Lazio, Linguine with Seafood from Abruzzo & Molise, Lemon Sorbet from Campania, Tomato and Burrata Salad with Pangrattato and Basil from Puglia, Fiery Macaroni from Basilicata, Grilled Swordfish with Salmoriglio Sauce from Calabria, Tuna with Sweet and Sour Onions from Sicily, and Fried Zucchini from Sardinia. Lest you think the book is all vegetable, fish and seafood dishes (what I eat), there are plenty of recipes featuring chicken, pork, lamb, and beef such as Chicken Under a Brick, Milk-Braised Pork Roast, Orecchiette with Sausage and Cream, Grilled Steak with Olive Oil and Lemon, Braised Oxtails, Chitarra Pasta with Lamb Ragu, and Braised Savoy Cabbage with Pancetta to name a few.

Tasting Italy would make a wonderful holiday gift and is a book that will be equally adored by Italophiles, cooks, foodies, travel junkies, and armchair travelers alike. I have not had the pleasure of going to Italy (yet), but Tasting Italy makes me want to book a trip there.

You can see my review and recipe from the book here: https://kahakaikitchen.blogspot.com/2...

Note: A review copy of "Tasting Italy" was provided to me by the author and the publisher via TLC Book Tours. I was not compensated for this review and as always, my thoughts and opinions are my own.

[Bryanna Plog · Rating 5 out of 5]

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.”

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.

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.

[Karen Delaney · Rating 5 out of 5]

Beautiful publication. Gorgeous photos and delicious recipes.

[Andrea Guy · Rating 4 out of 5]

If you've ever watched America's Test Kitchen or Cooks Country you will love the style of this cookbook.



I'm a huge collector of fun cookbooks thanks to my mother. This particular book is fabulous, not just for the recipes but for the narrative. You learn a lot while flipping through the pages of this book and the illustrations will transport you to Italy. If you are not a traveler, perusing this cookbook may make you want to be one.



There were quite a few recipes that enticed me, but there was one that really stood out enough for me to make it and that was Pasta with Walnut Sauce. I know it sounds strange, but on Christmas Eve, our family has a tradition of making a buttered noodle with Walnuts, so I knew I had to try this one.

The end result was similar to what my grandmother made, and this definitely will be a recipe that will be made for a holiday. Noodles with nuts area holiday tradition, and I'm going to make this a new Easter recipe.


I recommend this cookbook to anyone the likes to try new things. The layout is informative and each recipe has enough detail that most cooks will be able to create the dishes.

[Jade Fang · Rating 5 out of 5]

Amazing book. Loved the history, the images, the recipes. :) Totally planned a new trip because of this book

[Ann Marie · Rating 5 out of 5]

Thank you good reads for the advanced copy. This is an amazing Book is that pictures of the recipes are beautiful it is a treasure. I have it on a book stand on my counter.

[Betty Panik · Rating 5 out of 5]

What a wonderful book. I received this as s giveaway from National Geographic and was blown away by its wonderful recipes and descriptions of cuisine in different area of Italy. The pictures are gorgeous. I can't wait to try the recipies. Thank you for this amazing book. I know i will use it often.

[Quinn · Rating 5 out of 5]

This book is so much more than an Italian cookbook. The author(s) give the background and history of the different regions of Italy as well as the types of food indigenous to those regions. With each recipe is a "why this recipe works" which I found interesting and useful.

[Lisa · Rating 4 out of 5]

This is a great book for anyone who has traveled to Italy or wants to. The book is divided into regional sections, with what to do, what it’s famous for and recipes to create the experience at home. I loved this.

[Janet Clark · Rating 5 out of 5]

Don't miss this book. Part Nat'l Geographic and part America's Test Kitchen, it's a day's worth of reading for best recipes, travel, and Italian history. Authentic/original recipes and beautiful photography. Excellent for gift giving.

[Lisa · Rating 5 out of 5]

Another excellent America's Test Kitchen cookbook. This one explores the different regions of Italy, their ingredients and their specialties.

Adding this to my wish list of cookbooks that I checked out from the library and would like to own one day.

[Jean MacLeod · Rating 5 out of 5]

This was a beautiful book with great photographs — lots of pasta dishes, naturally, but also plenty of others to get you salivating. Not only was the scenery fantastic, but food photography was outstanding.

[Sussu Leclerc · Rating 5 out of 5]

This is my kind of cooking book. Authentic recipes with tons of information on the history of recipes, geographical food stories and a map of Italy and its regions. Educational and palatable. perfect!

[Jerona · Rating 5 out of 5]

This is one of the best cookbooks ever. They talk about Italian cuisines in different regions, pairing with history and geography facts. Oh and did I mention ATK teamed up with National Geographic for this book? It brings me back to Italy during this pandemic!

[Gina · Rating 5 out of 5]

Beautiful book! Love the recipes and the photos. I am cooking my way through and find the recipes easy to follow and yummy.

[Nessie · Rating 4 out of 5]

hazelnut chocolate cake. To die for!

[Kristen · Rating 4 out of 5]

Some great recipes, but the book is all about the regions, their culture and food. Wonderful!

[Nicole Flowers Frye · Rating 5 out of 5]

Wonderful book. It tells you interesting facts about each region of Italy. Gives you yummy food to make! Beautiful pictures through out. Loved this book.

[Hilary]

Read up until Umbria - if/when I go back to Italy, I'll read the middle to southern bits!

[Jeremy Ginsberg · Rating 3 out of 5]

heavy cocktail table book.
history and few recipes.

[Natalie · Rating 4 out of 5]

Excellent photos and maps. Lovely descriptions of the history, culture, and food of Italy. The recipes are clear, easy to follow, and make for home cooks.

[Sarah]

Fun to look through for the information on the regions and there were actually a couple vegan recipes in it.