291449 Sat Jan 04 15:55:11 -0800 2003 14 27 General Chowhounding Topics 0 1585915 Interested in opinions on both. Of course the best Italian cookbook may BE a pasta cookbook! thanks. Sat Jan 04 15:55:11 -0800 2003 0 nancy Nosher 1 1585935 While there are literally hundreds of them out there, two of my favorites (which BTW I have used the most) are: Northern Italian Cooking by Biba Caggiano (a paperback of a mere 180 pages or so but containing a wealth of fantastic and classic Northern dishes including the best lasagna in the world, maybe $20); La Cucina Siciliana di Gangivecchio by Wanda & Giovanna Tornabene (hardback, a wealth of Sicilian dishes along with lovely stories of their restaurant & inn created from a 14th century abbey, about $35-40). One Northern and one Southern, both great. The latter one contains one of my favorite food quotes: "Nutrisi di cibi prelibati e trasformare una necessita in estasi" translated it means "To nourish ourselves with delicious food turns necessity into ecstasy" how true! Hope these help. Sat Jan 04 20:19:42 -0800 2003 1585915 0 David De Silva 2 1586010 Wow! I was just about to write that my Northern Italian Cooking book by Biba Caggiano is THE MOST USED cookbook I have ever owned (and I collect cookbooks, so I have MANY).. I'm not knocking Marcella Hazan, as everyone who walks the earth seems to think she's the best (and I haven't tried hers, since I started with Biba and never needed more), but I've never heard anyone else talk about Biba and her recipes in that book (which is kind of hard to find) are all perfect, flavorful, and authentic. I know if I try anything from that cookbook it will come out just the way I want. I can't say enough about that Biba Caggiano book. I think everyone should have it. Mon Jan 06 14:38:26 -0800 2003 1585935 0 Celeste 1 1585942 Essentials of Classic Italian Cooking by Marcella Hazan is excellent. Sat Jan 04 22:48:57 -0800 2003 1585915 0 Timowitz 1 1585947 I second the recommendation of the Gangivecchia book, and also recommend The Splendid Table by Kasper. Sat Jan 04 23:18:32 -0800 2003 1585915 0 James G 1 1585948 Italian Country Table by Lynn Rosetto Kasper. Marcella Hazen's Essentials if you want to start with a broad selection of basic/standard dishes (by "basic" I don't mean boring). Sat Jan 04 23:25:08 -0800 2003 1585915 0 foodfirst 1 1585951 For general Italian cooking, Marcella Hazan's "Essentials..." is a classic. However, I recognize that lots of people will not find that volume as "exciting" as newer, more visual and less classical cookbooks. Mario Batali's "Simple Italian Food",would be another excellent resource. For more specialized titles, anything written by Michele Scicolone, Lynne Rossetto Kasper, Evan Kleiman, and Viana La Place is wonderful. It seems that Italian cookbooks are one of the most popular categories, so it pays to spend some time in a well-stocked bookstore previewing the many titles available. Two inspired pasta books are "Pasta Improvvisata" by Erica De Mane, and "Pasta Fresca" by Kleiman and La Place (see above). Sun Jan 05 01:58:12 -0800 2003 1585915 0 David 1 1585952 Marcella Hazan's Essentials is simply one of the greatest modern English-language cookbooks. Magisterial section on pasta and sauces for it.... Sun Jan 05 05:42:37 -0800 2003 1585915 0 Karl S. 2 1585971 I am making a huge pot of Marcella's ragu as we speak. Quadrupling the recipe. Beautiful pictures are fine but with fabulous classic recipes as Marcella's, the proof is in the eating! Sun Jan 05 18:45:23 -0800 2003 1585952 0 kit williams 1 1585958 I don't even know if it's available anymore, but for pasta I really like "The Classic Pasta Cookbook" by Giuliano Hazan, Marcella Hazan's son. It was one of those great finds that I bought simply because it was marked down in the remainder bin and had great photos of the dishes, but I've used it quite a bit and always had great success with it. Sun Jan 05 14:06:32 -0800 2003 1585915 0 Tom from NC 1 1585962 My favorite for both all-around Italian cooking and pasta has been "The Great Italian Cookbook" compiled by the Italian Academy of Cookery. Lots of regional dishes, pastas (including stuffed pasta) made from scratch, and long cooking techniques. I don't know if it's still available, though. Sun Jan 05 14:48:26 -0800 2003 1585915 0 ironmom 1 1585994 It's Italian-American, but Lidia Bastianich's latest cookbook is fantastic. Everything I've made has been unreal, especially last night's Chicken Valdostana and Pasta Aglio/Olio (TEN cloves of garlic)...and her recipe for sausages and peppers is to die for. Marcella's Essentials, Mario's Simple Italian, Lynn R. Kasper's Italian Country Table are all great as well. Just got the Cook's Illustrated Italian cookbook but haven't tried anything yet. I think I have too many cookbooks. Mon Jan 06 11:38:16 -0800 2003 1585915 0 Basilgirl 1 1585995 It's Italian-American, but Lidia Bastianich's latest cookbook is fantastic. Everything I've made has been unreal, especially last night's Chicken Valdostana and Pasta Aglio/Olio (TEN cloves of garlic)...and her recipe for sausages and peppers is to die for. Marcella's Essentials, Mario's Simple Italian, Lynn R. Kasper's Italian Country Table are all great as well. Just got the Cook's Illustrated Italian cookbook but haven't tried anything yet. I think I have too many cookbooks. Mon Jan 06 11:39:05 -0800 2003 1585915 0 Basilgirl 1 1586021 Cook's Illustrated Italian Classics was a revelation to me. Having used other Italian cookbooks (which shall remain nameless) and having patchy success at best, I was pleased when I read through CI's Italian. Now, CI has its detractors, and I agree it can be pedantic and overly-labor-intensive at times, but for the person who starts out essentially clueless about Italian cooking (like I did), CI's book is great. It explains differences, for example, between the various canned tomato products and their uses. It explains which sauces go best with dried pasta, and those you should reserve for your own fresh pasta exclusively. I liked that, whenever I read over a recipe in preparation for making a dish, I never had one question about technique or ingredients. I knew why, for example, that if you can't get real pancetta, that making Pasta Amatriciana just isn't worth it. I like that in a cookbook. I've had 100% with every single I've dish I've made from this cookbook (their fried eggs over asparagus is just the most incredible, simple yummy thing) -- and I know I've made over 20 different things. If you are somewhat experienced Italian cook, however, this may not be the cookbook for you. If you grew up in an Italian home, or had lots of Italian friends who cooked for you, I think some of CI's stuff may be a little bit simplified or generalized for you. It does discuss that certain dishes are regional specialties, but it doesn't delve deep into the various regional cuisines of Italy. Also, if you are veteran Italian cook, then all their lecturing on techniques and ingredients are not necessary for you. I think for the beginner-to-median Italian cook, this is a good book. For an experienced Italian cook or eater, there are more complete and adventurous volumes I'm sure. Mon Jan 06 17:49:54 -0800 2003 1585915 0 Mrs. Smith 1 1586029 I'm a Marcella Hazan fan, like many others here (also check out her son Giuliano's book "Every Night Italian," with an emphasis on quicker recipes), but there's room on my shelf for some other books: "The Food of Southern Italy" (1987) by Carlo Middione, a San Francisco restaurateur and second-generation Sicilian American. Thorough, strong on teaching techniques (e.g. sausage-making) and full of good recipes. "The Authentic Pasta Book" (1985) by Fred Plotkin. Sound recipes and a lot of fun to read. It opens with a lively, informative 40-page introduction to Italian food, region by region. Two vegetarian choices I can recommend are "Cooking Vegetables the Italian Way" (1994) by Judith Barrett and the Italian entry in the Vegetarian Table series, by Julia Della Croce (1994, 2000). This isn't a cookbook but an invaluable reference: Waverley Root's "The Food of Italy" (1971, paperback reissue 1992). Highly readable history, lore and almost village-by-village coverage of some regions and their specialties, with useful maps. Mon Jan 06 20:40:08 -0800 2003 1585915 0 squid-kun