Binding: Hardcover
ASIN: 0061351490
Manufacturer: Ecco
Release Date: 2007-10-23
Average Customer Review: 
(From 5 total reviews)
List Price: $60.00
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Editorial Reviews
Product Description:
Giorgio Locatelli started helping out in the family restaurant at age five. He was raised in Corgeno in northern Italy, close to the Swiss border and Milan. Almost everything his family ate and drank was produced locally. He was told by the head chef at his first real Italian restaurant job that he would never make it as a chef. His grandmother, who shared her great love of food with him, said Giorgio would have to go back and show him. And so he did. After getting suspended from cooking school because of kissing a girl on the school’s steps, he went on to become a greatly admired chef.
Made in Italy is a 624-page, vibrantly illustrated book full of Locatelli’s recipes, insight and historical detail about Italian food. He combines food narrative with hands-on expertise of a top chef. He peppers the book with evocative stories and funny and often outspoken observations on the state of food today. This is the contemporary Italian food bible, from the acknowledged master of modern Italian cooking.
Customer Reviews
Too advanced for most cooks by D. Downie
If you are interested in Italian cooking there are simpler books out there. This book is too advanced. The recipes are not accessable, at least to me. I have many other Italian cookbooks and the recipes in those are generally very simple. I have not had any success with this book.
For the love of food… by J. Majure
If you love food, and the preparation and appreciation of all that goes into it, you will like this book. There are gorgeous photos in it that make the mouth water. And empathetic photos of the people who love to create good food. Locatelli’s descriptions of his beginnings as a chef, and the trials and tribulations that made him the outstanding chef that he is, are informative and touching. He pulls the reader into that “conviviality” that makes a great restaurant, and makes us appreciate the love and attention that creates a great meal. I have yet to try out the recipes, but they look doable and delicious. These won’t be your quickie meals, but they look like recipes you will enjoy making and savoring.
A Tome, indeed by Jacqueline Hanks
I purchased this book for my sister-in-law for Christmas. We lived in London for a while and are familiar with Locanda Locatelli, the author’s restaurant, and my brother and sis-in-law love Italy and the food, so this was thought to be a good fit. I read through the book before I wrapped it, and I was amazed at how comprehensive it is. There are wonderful stories and all kinds of insight into details of individual ingredients. It is absorbing and I could easily get lost in it, even before thinking about trying some recipes. I think if you are looking for the answer to any Italian food/ingredient/method question, it has got to be in here!
Rare gem of a cookbook by D. Perez
I’m a cook who studied and worked in Italy. Therefore, I can tell you it is very difficult to find a cookbook that conveys the emotion, passion and devotion the Italians have for their cuisine(s), even in Italy. Therefore, the arrival of Giorgio Locatelli’s book on American shores is an event to be celebrated.
Chef Giorgio does a fantastic job describing ingredients and recipes and includes histories and anecdotes from his own life, making this book more than just a cookbook; it is a rare gem. It is a gift from a celebrated Italian chef who evokes the experiences of Italian food just as his countrymen (and women) see it, taste it, smell it, eat it, live it, and, more importantly, share it.
Although many recipes are restaurant-grade and can seem intimidating to the amateur cook, there are so many more dishes any experienced home cook can make at home. Plus, Chef Giorgio speaks to the reader with enough confidence so as to make the most intricate dishes “do-able” in your own home kitchen.
Made In Italy also reads like a wonderful tale and you will spend lots of time reading it on your couch in between selecting which recipes to make. You will really start to relate to the chef as well as to the ingredients he writes at length about.
By far, this book, along with Gillian Riley’s Oxford Companion to Italian Food AND the classic The Silver Spoon are must-haves for any true Italian cook - amateur or professional. If you’re new to cooking Italian food or cooking in general, I suggest you get all three books. Start cooking with The Silver Spoon (just like many Italian brides and young Italian professionals have), graduate up to Made In Italy, and always refer to the Oxford Companion!
Remember, Italian cuisine is a style, not a technique!
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Tags: cookbook, cooking, food, gourmet, gourmet food, italian