Secondly, the book is a long overdue portrait of the real Mario Batali and of the real Marco Pierre White--two complicated and brilliant chefs whose coverage in the press--while appropriately fawning--has never described them in their fully debauched, delightful glory. Buford has--for the first time--managed to explain White's peculiar--almost freakish brilliance--while humanizing a man known for terrorizing cooks, customers (and Batali). As for Mario--he is finally revealed for the Falstaffian, larger than life, mercurial, frighteningly intelligent chef/enterpreneur he really is. No small accomplishment. Other cooks, chefs, butchers, artisans and restaurant lifers are described with similar insight.
Thirdly, Heat reveals a dead-on understanding--rare among non-chef writers--of the pleasures of "making" food; the real human cost, the real requirements and the real adrenelin-rush-inducing pleasures of cranking out hundreds of high quality meals. One is left with a truly unique appreciation of not only what is truly good about food--but as importantly, who cooks--and why. I can't think of another book which takes such an unsparing, uncompromising and ultimately thrilling look at the quest for culinary excellence. Heat brims with fascinating observations on cooking, incredible characters, useful discourse and argument-ending arcania. I read my copy and immediately started reading it again. It's going right in between Orwell's Down and Out in Paris and London and Zola's The Belly of Paris on my bookshelf. --Anthony Bourdain
Book Description
Bill Buford—author of the highly acclaimed best-selling Among the Thugs—had long thought of himself as a reasonably comfortable cook when in 2002 he finally decided to answer a question that had nagged him every time he prepared a meal: What kind of cook could he be if he worked in a professional kitchen? When the opportunity arose to train in the kitchen of Mario Batali’s three-star New York restaurant, Babbo, Buford grabbed it. Heat is the chronicle—sharp, funny, wonderfully exuberant—of his time spent as Batali’s “slave” and of his far-flung apprenticeships with culinary masters in Italy.
In a fast-paced, candid narrative, Buford describes the frenetic experience of working in Babbo’s kitchen: the trials and errors (and more errors), humiliations and hopes, disappointments and triumphs as he worked his way up the ladder from slave to cook. He talks about his relationships with his kitchen colleagues and with the larger-than-life, hard-living Batali, whose story he learns as their friendship grows through (and sometimes despite) kitchen encounters and after-work all-nighters.
Buford takes us to the restaurant in a remote Appennine village where Batali first apprenticed in Italy and where Buford learns the intricacies of handmade pasta . . . the hill town in Chianti where he is tutored in the art of butchery by Italy’s most famous butcher, a man who insists that his meat is an expression of the Italian soul . . . to London, where he is instructed in the preparation of game by Marco Pierre White, one of England’s most celebrated (or perhaps notorious) chefs. And throughout, we follow the thread of Buford’s fascinating reflections on food as a bearer of culture, on the history and development of a few special dishes (Is the shape of tortellini really based on a woman’s navel? And just what is a short rib?), and on the what and why of the foods we eat today.
Heat is a marvelous hybrid: a richly evocative memoir of Buford’s kitchen adventure, the story of Batali’s amazing rise to culinary (and extra-culinary) fame, a dazzling behind-the-scenes look at the workings of a famous restaurant, and an illuminating exploration of why food matters.
It is a book to delight in—and to savor.
Customer Reviews:
Fun, fun fun in the bowels of the kitchen.......2007-10-12
I read Bourdain's book and loved it. I also liked this one. Raw, honest talk from someone who has been there.
The autobiography part was fascinating (can such characters really populate elite restaurants!?) and the lowdown on furiously making food night after night was priceless. The last section was too blah blah about Mario Batali, although the scenes of Italy were intriguing. A must read for real food lovers.
A humorous read that made me hungry!.......2007-10-07
Who wouldn't want to go on Buford's journey? He's a great tour guide on his gasto-tour of the kitchens of the Mario Batali and Pierre Marco White. He shows that kitchens can be places that are filled with potential dangers and loads of passion. It took me awhile to get through this book, in part because I kept getting hungry and had to go make something to eat! I'm ready to go clamp the pasta machine to the counter and whip up some fresh pasta.
It's a pretty dense book to get through, and the author wanders away from the main story often. Most of the time, it's to an interesting place, but sometimes, it's just a tangent. But aside from a few of those as a distraction, I thought this was a great book.
Interesting but not what I thought it was going to be.......2007-09-19
I got this book because my husband heard an interview on the radio and thought I would like it since I love to cook. It was interesting but spent too much time, for me, on the politics of working in a restaurant kitchen and not enough on the workings of food in a restaurant. I bored with the personalities and gave up trying to figure out who was who.
I think I made the pages soggy..........2007-09-17
This guy, Bill Buford, is pretty amazing. Despite the danger of slicing off his hands entirely (an accident that he somehow manages to repeat) under various huge, sharp, professional knives, he insisted going (back again and again) to Italy to learn about things so obscure even professional chefs wouldn't have much idea about.
If you're looking for a book about Batali, this isn't the most comprehensive one, but it's scathingly honest and if you really live and breathe food, you'll gain a whole lot more than goss about the inner workings of Batali's businesses. It gets a bit soppy at times - a bit too "Tuscany is beautiful, and Provence is the ultimate foodie heaven", but only fleetingly, and all can be forgiven once you read about the author's hilarious effort to cook a whole pig...
ZZZZZZzzzzzzzzzzzzzz.......2007-09-11
The chapters on Mario Batali and the dynamics of his kitchen were really interesting and engaging. I was intrigud by the sections on Marco Pierre White as I had just read Gordon Ramsey's autobiography in which his tempestuous relationship with White plays a significant role. The rest of Buford's book is just too tediously, self-indulgently written to the point where it killed my interest in the underlying subjects of pasta making and butchery (I ended up skimming page after page as I just couldn't take it). It reminded me of a computer spitting forth every bit of information in its memory regardless of relevance or interest. Just too many tedious, boorish details.
Amazon.com
First published in 1950 and revised over time, Italy's bestselling culinary "bible," Il Cucchiaio d'argento, is now available in English. The Silver Spoon boasts over 2,000 recipes and arrives in a handsome (and weighty) photo-illustrated edition complete with two ribbon markers. Its chapters make every menu stop from sauces and antipasti through cheese dishes and sweets, with many standout dishes like Genoese Pesto Minestrone, Eggplant and Ricotta Lasagna, Pork Shoulder with Prunes, and Chocolate and Pear Tart; the book also includes a number of "eccentricities," like sections on patty shells and bean sprouts, surely not an Italian dining staple. Meant to be inclusive, the book also offers a wide range of non-Italian, mostly French formulas, supplemented by a few "exotic" and other non-traditional entries.
Though the recipe range is vast, it must be said that American readers, anxious to cook this authentic fare, will encounter problems. Translating a cookbook from one language to another requires cultural recasting as well as word substitution, and in this the book's editors have been lax. The problems include non-idiomatic usages, for example, calling for "pans" when "pots" is needed; awkward conversions from the metric system, resulting in requirements like eleven ounces of zite; and the inclusion of ingredients like cavolo nero (Tuscan cabbage), tope (a Mediterranean fish), and pancetta copatta (ham-stuffed pancetta) that are unavailable here and for which no alternatives are suggested. In addition, the recipes themselves are often insufficiently specific or detailed--even seasoned bakers will pause before cake recipes that don't specify pan size--and can also lack yields. Space considerations have also meant printing recipes in single, one-column paragraphs, which can make place-finding while cooking difficult, and there are typos and other goofs (one recipe for four specifies six cups of sliced scallions; another requires that a marinade be "stirred frequently for five to twelve hours").
All this said, many cooks--casual and serious alike--as well as cookbook collectors, will want The Silver Spoon. It's an essential document of the Italian table and as such a classic. Indeed, it would be hard to imagine a complete cookbook library without the book--a welcome evocation of a much-beloved repertoire by those who know it best. --Arthur Boehm
Book Description
First published in 1950 and revised over time, Italy's bestselling culinary "bible," Il Cucchiaio d'argento, is now available in English. The Silver Spoon boasts over 2,000 recipes and arrives in a handsome (and weighty) photo-illustrated edition complete with two ribbon markers. Its chapters make every menu stop from sauces and antipasti through cheese dishes and sweets, with many standout dishes like Genoese Pesto Minestrone, Eggplant and Ricotta Lasagna, Pork Shoulder with Prunes, and Chocolate and Pear Tart; the book also includes a number of "eccentricities," likesections on patty shells and bean sprouts, surely not an Italian dining staple.Meant to be inclusive, the book also offers a wide range of non-Italian, mostly French formulas, supplemented by a few "exotic" and other non-traditional entries.Though the recipe range is vast, it must be said that American readers, anxious to cook this authentic fare, will encounter problems. Translating a cookbook from one language to another requires cultural recasting as well as word substitution, and in this the book's editors have been lax. The problems include non-idiomatic usages, for example, calling for "pans" when "pots" is needed; awkward conversions from the metric system, resulting in requirements like eleven ounces of zite; and the inclusion of ingredients like cavolo nero (Tuscan cabbage), tope (a Mediterranean fish), andpancetta copatta (ham-stuffed pancetta) that are unavailable here and for which no alternatives are suggested. In addition, the recipes themselves are often insufficiently specific or detailed--even seasoned bakers will pause before cake recipes that don't specify pan size--and can also lack yields. Space considerations have also meant printing recipes in single, one-column paragraphs, which can make place-finding while cooking difficult, and there are typos and other goofs (one recipe for four specifies six cups of sliced scallions; another requires that a marinade be "stirred frequently for five to twelve hours").All this said, many cooks--casual and serious alike--as well as cookbook collectors, will want The Silver Spoon. It's an essential document of the Italian table and as such a classic. Indeed, it would be hard to imagine a complete cookbook library without the book--a welcome evocation of a much-beloved repertoire by those who know it best. --Arthur Boehm
Customer Reviews:
the silver spoon.......2007-10-17
Great cookbook but you have to make local ingredient substitutes. Many innovative and tasty recipies. An excellent source for explanations of foods and spices.Italian like you've never seen italian..........BillKenney
A really nice book - some of the criticisms are off........2007-10-10
A few people criticized the book in earlier reviews for not providing enough detailed information about how to cook certain recipes. I wanted to point out that this was probably a cultural difference, one that Americans should just get used to if they really want to understand Italian cooking. To show that it really is a cultural difference, i point to two pieces of evidence.
(1) The book itself discusses how they had to increase detail in recipe-presentation for American tastes. That said, you shouldn't complain that its too vague - because this is just how Italians do recipes. (Chances are, they allow for a lot more variation in the outcome than Americans do, btw... if you watch Mario Batali, he notes that every Italian mother has her own version of each dish). The extreme specification of every last detail is a desire of American home cooks.
(2) If you look at the recipes by famous chefs at the end of the book, you'll notice a really funny difference. All of the chefs who are FROM ITALY provide directions for recipes that take up only 1/2 a page each. All of the chefs who are NOT FROM ITALY provide directions for recipes that take up the whole page. (The ones from the U.S. - Lidia Bastianich and Mario Batali are the best examples of this). This should be a good sign to everyone that it's a cultural difference that you should try and co-opt rather than reject, if you're trying to understand Italian cooking as a whole.
A culinary masterpiece.......2007-08-28
This book is a treasure trove of delicious treats. The overwhelming number of recipes is countered by an efficient cataloging system, making it simple to find precisely what you wanted. The addition of famous chefs' sample menus is an added bonus that makes this book truly unique. I highly recommend The Silver Spoon to anyone who wants to explore the delights of the kitchen: from novice to pro, this book takes the cake.
Excellent, Italian Betty Crocker on Speed,Extrememly comprehensive ... but..........2007-07-18
Great book, really excellent recipes applicable to the beginner up to advanced cooks. However, the book really doesnt describe techniques for preparing the food which are really needed in the american market. As an example there are several recipes for squid and cuttlefish but no cleaning techniques which can complicated. I highly reccomend this book as a standard part of your cooking library, it is truly a goldmine of recipes, sort of an Italian Betty Crocker cookbook on speed.
Great collection - a few quibbles.......2007-07-01
This is a mammoth collection and many recipes sound terrific. A few problems, though.
What REGION claims the recipe? Italians are tied to their family regions. This information belongs in the recipes.
AMERICAN VERSION OF ITALIAN INGREDIENTS. What type chilies or lettuce, for example, would make the recipes as close to authentic as possible?
PICTURES. There are beautiful pictures of prepared recipes. There are no captions for the pictures, and sometimes, the reader can't guess which recipe on the facing page is pictured.
I'm enjoying using and reading this book, but I wish the publishers had done a little more editing for the U. S. market.
Amazon.com
Who better to take fans on a culinary tour of Italy, than Lidia Matticchio Bastianich? Her new cookbook, Lidia's Italy (a companion to her new public television series of the same name) covers "ten places in Italy Lidia loves most": Istria, Trieste, Friuli, Padova and Treviso, Piemonte, Maremma, Rome, Naples, Sicily, and Puglia. In addition to 140 simple and delicious recipes, Lidia's Italy also offers a short introduction to each locale, featuring cultural treasures not to be missed (as defined by Lidia's daughter and coauthor, Tanya). For the cook as well as the armchair traveler, Lidia's Italy is a rich and satisfying gastronomic journey through Italy. --Daphne Durham
An Exclusive Video Message from Lidia
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10 Second Interview: A Few Words with Lidia Matticchio Bastianich
Q: What new recipes, tips, and lessons do you have to share in Lidia's Italy? Did you learn anything new while creating this book and the series?
A: There is so much in the Italian culinary tradition, that it amazes me. Every time I go back to Italy and visit another corner, I learn dozens upon dozens of recipes. And today's consumer is ever more educated about food. Cookbook readers want to be challenged by a recipe, and hence recipes that were once considered too traditional, such as "Bigoli" pasta from the Veneto or "Antico Peposo" braised beef with crushed peppercorns, from Maremma, are sought out today.
Q: What was it like to collaborate with your daughter Tanya to write this book?
A: For me to share and collaborate with my children is the greatest reward as a mother and a business woman. To have my children follow my passion and build upon it with their knowledge, spirit and passion affirms to me that they understand and appreciate my art and passion and want to carry on the tradition. My daughter's passion for and knowledge of Italian art history is a natural compliment to Italian food and life. It is Italy!
Q: How did you start cooking and when did you know it was your calling?
A: I always loved being around food. I loved preparing and cooking it, as well as growing and producing it. As a child, I helped my grandma Rosa tend her garden, feed the animals and prepare the vegetables, eggs and cheeses to sell at market. I would also stay by her side when she cooked, helping her knead bread and make pasta and gnocchi. For me, touching and preparing food always felt good. I can still recall the silkiness of the pasta dough she made and strive for that texture when I make pasta at home and at my restaurants. Being introduced to food at a very young age, and carrying these culinary traditions with me, I'm sure had a great deal to do with my chosen profession.
Q: What is your favorite dish?
A: I do not have one favorite dish. That is like asking me which is my favorite child. I love them all the same, but for different reasons, and at different times. But if I were stranded on a deserted island, give me pasta for the rest of my life and I would be happy.
Italy with Lidia
We asked Lidia to share her favorite itineraries for a few locales from her book, including Piedmont, Friuli, and Florence. Enjoy!
Piedmont for Wine Lovers
Day 1: Journey through the magnificent rice fields, stopping to visit and have lunch with a producer in Vercelli to learn more about where the essential ingredient for risotto is grown, then slowly move into the hills of Piedmont known as the Langhe and Roero. Spend the afternoon wandering the streets of Alba. In the early evening depart for a visit to the Castle of Barolo for a tour and tasting in its dungeon cellar. Dinner is best at the nearby Locanda del Borgo Antico where the husband and wife team of Massimo and Luciana serve up top-notch Piedmontese food in their home.
Day 2: Tuesday is market day in Dogliani and affords the opportunity to experience a local Piedmontese market. Piedmont is well known for its many types of cheese. Occelli Agrinatura produces some of the best. This morning see their production and taste some of their exquisite products. Continue your morning with a visit to the cantina of a local Barolo producer. Lunch at the country restaurant Rosa dei Vini is fabulous, where locals enjoy authentic home-style meals. In the afternoon return once again to Alba for a dinner drink with the locals in its very active bars and find a good local place to delight in the capital of the truffle.
Day 3: Up at the crack of dawn, out with the dogs, embark upon a truffle hunt. Find a local trattoria and have lunch with the hunters and in the afternoon enjoy the sweeping vistas from the hill town of La Morra. Don't miss dinner at the charming La Contea. With the fire ablaze, Tonino keeps the atmosphere hopping and the food coming.
Day 4: This morning head to the city of Asti and enjoy strolling through the city. For lunch visit the local restaurant near the Braida Estate with a tasting of their production. In the afternoon sit in a piazza and enjoy the local production of Asti Spumante which has earned a bad reputation in the United States, but which has some excellent production in recent years.
Day 5: Depart this morning for the Saluzzo area outside of Torino to see one of the most magnificent fresco cycles in Italy in the Castello della Manta, where nine heroes and nine heroines await your arrival in courtly fashion in fresco. Have lunch in the charming town of Saluzzo and arrive in Torino in the early afternoon. Save the rest of the day for shopping or to experience the wonderful coffee houses that Torino is famous for.
Day 6: This morning learn about and visit the residences of the Kings of Italy: the magnificent Racconigi Castle a short distance outside of Torino and the palatial residence in the city of Torino. In the evening have your farewell dinner at La Prima Smarrita where owner and chef Moreno awaits your arrival.
Friuli
Day 1: Arrive in Trieste and check into the Duchi d'Aosta hotel. Start a historical walk through Trieste starting in Pza. Unita and heading for the canal that ends with the Church of San Antonio. Enjoy an evening drink the Pza. Unita` as the sun sets out on the water and head to Trattoria da Giovanni for a lively dinner.
Day 2: This morning we will depart for the Friulian countryside to visit the production of the important Montasio cheese and Prosciutto di San Daniele. Lunch should be at the renowned Subida in the hills near the Slovenia border. After lunch visit the star shaped city of Palmanova, walk around and stay for dinner.
Day 3: This morning wear comfortable shoes and begin your walk in Trieste by stopping at the roman amphitheater. Keep heading up hill for the Cathedral of San Giusto with the uneven façade and wonderful reliefs. Have lunch in the Carso hills at Savron and then continue towards Muggia and leave time to walk around the picturesque port and old Venetian town of Muggia followed by dinner in one of the regions best restaurants, Risorta.
Day 4: This morning depart for Grado and Aquilea, important centers for Early Christian history. Visit the Churches of S. Eufemia and S. Maria delle Grazie in Grado followed by lunch at Androna. Then continue to Aquilea where the Basilica holds some of the most important and magnificent early Christian mosaics. Return to Trieste in the late afternoon where the evening should be spent relaxing after such a busy day.
Day 5: This morning depart for Cividale del Friuli where you should visit the Museo Archeologico and the Tempietto Longobardo. Have lunch in the countryside at la Frasca before heading to the city of Udine where you should visit the Duomo and the Oratorio della Purita. Stop and see the quaint towns of Gemona and Venzone before heading back towards.
Day 6: This morning have a walking tour of Trieste famous for its pastries and coffee houses. Be sure to visit Caffe degli Specchi and La Bomboniera. In the afternoon visit the very moving site of San Saba, a concentration and refugee camp during World War II, now a museum. On the sade side outside of town, you can also visit the Illy coffee factory.
Florence
Day 1: You should visit the religious and civic centers of 14th and 15th century Florence. The Duomo or Cathedral is crowned with an engineering masterpiece, Brunelleschi's dome. Brunelleschi devised a system of pulleys and weights, chose his building materials and constructed a double dome, all the while looking to the Pantheon for inspiration, to create what was Italy's largest dome. Inside the Cathedral one will find the tombs and frescoes that decorate the interior, from famous figures on horse back to the elevating frescoes decorating the interior of the dome by Giorgio Vasari. At the Palazzo Vecchio, there are the unfinished frescoes by Leonardo da Vinci and Michelangelo that were to decorate the walls. Then head to the first town hall and later prison, the Bargello, a museum that now houses sculpture by some of the Renaissance's most important artists such as Donatello and Michelangelo. Donatello's courageous St. George and Michelangelo's inebriated Bacchus are the highlights. For lunch, keep it light because you should head to Fabio Picchi's Cibreo tonight for dinner!
Day 2: This morning head to Florence's central market, the San Lorenzo market where you'll see specialties of the Tuscan gastronomic repertoire. Right around the corner is the church of San Lorenzo that contains Medici masterpiece tombs by Michelangelo. Michelangelo's muscular and overbearing figures appearing to be sliding off the tombs of Dukes Giuliano and Lorenzo, in their faces shadows of deep significance, the meaning of which scholars today are still uncertain of. Next door is the jewel like family chapel by Benozzo Gozzoli in the palace. After lunch, visit one of the world's finest art collections, the Uffizi Gallery, to see works by Lippi, Botticelli, Michelangelo and Leonardo, among others followed by a visit through the Vasari corridor which was used to connect the Uffizi gallery (or Medici offices) the their residence, the Pitti Palace.
Day 3: This morning depart for the Chianti region and stop at Tuscany's most famous butcher, Dario Checchini, who butchers while singing or reciting Dante's Inferno. Visit the vineyard and cavernous cellars of Monsanto where the Bianchi family will greet you and allow you to taste their wines. Afterwards, visit the terracotta production center of Impruneta, where terracotta has been made since medieval times, and visit an artisan production of terracotta garden pots and wares.
Day 4: Depart this morning for San Gimignano, the town of towers, and for Colle Val D'Elsa, the largest crystal production in Europe, where artisans blow one of a kind crystal in a traditional fashion, a profession that has been passed on from generation to generation. Have lunch at the acclaimed Da Arnolfo and then continue onto Siena, the financial capital of medieval Italy. Visit the Palazzo Pubblico, outside of which the Sienese perform the traditional Palio horse race, and inside of which the Madonna reigns supreme. Marvel at the famous Guidoriccio fresco with its controversial attribution to Simone Martini, the Lorenzetti Good and Bad Government frescoes, and Simone Martini's Maesta'. Then head up the hill to the religious center of Siena, the Cathedral complex, and marvel at one of the most stunningly beautiful masterpieces of the Renaissance, the Piccolomini Library. Then head to the campo square and enjoy a gelato while watching the Sienese meet and their children play.
Day 5: Enjoy your last day in Florence. Head over to the museum of Orsanmichele in the morning to see the original statues by Ghiberti and Donatello and peak into the wonderful building that used to be a marketplace but now is a church. For lunch, enjoy a bowl of ribollita or pappa al pomodoro at one of the trattorias on Borgo San Jacopo. Then head up to Fiesole-up above Florence where the rich and famous live. Have a drink on the terrace of the Villa San Michele while overlooking the Duomo by Brunelleschi. Then enjoy a light dinner inside.
Lidia's Must-Have Cookbooks
See all of Lidia's must-have cookbooks
Book Description
In this exciting new book the incomparable Lidia takes us on a gastronomic journey—from Piemonte to Puglia—exploring ten different regions that have informed her cooking and helped to make her the fabulous cook that she is today. In addition, her daughter Tanya, an art historian, guides us to some of the nearby cultural treasures that enrich the pursuit of good food.
· In Istria, now part of Croatia, where Lidia grew up, she forages again for wild asparagus, using it in a delicious soup and a frittata; Sauerkraut with Pork and Roast Goose with Mlinzi reflect the region’s Middle European influences; and buzara, an old mariner’s stew, draws on fish from the nearby sea.
· From Trieste, Lidia gives seafood from the Adriatic, Viennese-style breaded veal cutlets and Beef Goulash, and Sacher Torte and Apple Strudel.
· From Friuli, where cows graze on the rich tableland, comes Montasio cheese to make fricos; the corn fields yield polenta for Velvety Cornmeal-Spinach Soup.
· In Padova and Treviso rice reigns supreme, and Lidia discovers hearty soups and risottos that highlight local flavors.
· In Piemonte, the robust Barolo wine distinguishes a fork-tender stufato of beef; local white truffles with scrambled eggs is “heaven on a plate”; and a bagna cauda serves as a dip for local vegetables, including prized cardoons.
· In Maremma, where hunting and foraging are a way of life, earthy foods are mainstays, such as slow-cooked rabbit sauce for pasta or gnocchi and boar tenderloin with prune-apple Sauce, with Galloping Figs for dessert.
· In Rome Lidia revels in the fresh artichokes and fennel she finds in the Campo dei Fiori and brings back nine different ways of preparing them.
· In Naples she gathers unusual seafood recipes and a special way of making limoncello-soaked cakes.
· From Sicily’s Palermo she brings back panelle, the delicious fried chickpea snack; a caponata of stewed summer vegetables; and the elegant Cannoli Napoleon.
· In Puglia, at Italy’s heel, where durum wheat grows at its best, she makes some of the region’s glorious pasta dishes and re-creates a splendid focaccia from Altamura.
There are 140 delectable recipes to be found as you make this journey with Lidia. And along the way, with Tanya to guide you, you’ll stop to admire Raphael’s fresco Triumph of Galatea, a short walk from the market in Rome; the two enchanting women in the Palazzo Abbatellis in Palermo; and the Roman ruins in Friuli, among many other delights. There’s something for everyone in this rich and satisfying book that will open up new horizons even to the most seasoned lover of Italy.
Customer Reviews:
italian cooking at it's best.......2007-10-10
I have several of Lidia's cookbooks and she just keeps getting better & better. If you love italian cooking or just love to cook, Lidia's cookbooks will be a great find for you. Her recipes are easy to follow, she has some great pictures in her books, and she has wonderful family stories as well as great history about Italy. I come from a large Lebanese family and my grandmothers best friend was Italian, and I never thought I would find recipes like hers, until I came across Lidia on the create channel...She is what great Italian cooking is all about
Lydia's Italy.......2007-09-23
She is a great down to earth cook. These are ideas and things we can use in our kitchen at home.
If you love the TV series you need this book.......2007-09-11
I enjoy watching Lydia Bastianich on TV, not only because of the food, but because it takes me back to my childhood with my Italian family. While I know a lot of the techniques and cultural values that Lydia espouses, I am not at all familiar with most of the recipes. It is great to be able to go right from an episode to trying it myself at home.
lydia's italy.......2007-09-11
I have all of Lydia's cookbooks. Lydia's Italy is wonderful. The recipes are, as always, a way for me to go back in my memories to my childhood dinners at my Italian grandmothers. The travelogue is so interesting-and I realized that I must go back and visit the places that were mentioned that I had missed when I was in Italy. A must for next to the stove in your kitchen.
A fine survey .......2007-09-08
Fans of either Lidia's previous Italian cuisine books or Italian regional fare will appreciate LIDIA'S ITALY, a fine survey that blends regional specialties and dishes with culinary descriptions proceeding each dish. Color photos throughout assure browsing pleasure and details that lend to easy duplication of appearance, while the author's personal experiences and insights jazz up the results. Highly recommended for any library strong in international cooking in general or Italian regional specialties in particular.
Diane C. Donovan
California Bookwatch
Book Description
Donna Leon’s charming, evocative, and addictive Commissario Guido Brunetti series continues with Suffer the Little Children. When Commissario Brunetti is summoned in the middle of the night to the hospital bed of a senior pediatrician, he is confronted with more questions than answers. Three men -- a young Carabiniere captain and two privates from out of town -- have burst into the doctor's apartment in the middle of the night, attacked him and taken away his eighteenth-month old baby boy. What could have motivated an assault by the forces of the state so violent it has left the doctor mute? Who would have authorized such an alarming operation? At the same time, Brunetti’s colleague Inspector Vianello discovers a money-making scam between pharmacists and doctors in the city. But it appears as if one of the pharmacists is after more than money. Donna Leon's new novel is as subtle and fascinating as ever, set in a beautifully-realized Venice, a glorious city seething with small-town vice.
Customer Reviews:
No Meat in this Meal.......2007-10-16
I came away from this book dissapointed. There was no bulk, just wordiness; there was no interchange with Guido's family, no run ins with his boss, no stops for espresso and grappa along the canal, all the things I look for with delight. This book needed serious editing.
Perhaps with her next book, Leon can get back to the meat of the matter.
Nancy in California
Not good enough.......2007-10-11
I like Donna Leon's books and have read all of them...but I won't be reading her again. She likes to slip in little derogatory comments about US citizens, that don't have anything to do with the story line. I won't be spending any more US dollars on her books.
Very disappointing.......2007-09-19
I have read all of Leon's Brunetti mysteries and this was the first time I was really disappointed. The story lacks focus and feels completely frazzled. There are too many things going on that never seem to get resolved. The writing style she uses for the interrogations at the beginning and end seems silly and doesn't make sense. I never felt a shred of sympathy for any of the characters, despite the horrible things that happen to them. I sure hope that she can find her old, captivating writing style again or I will have to just go back to re-reading her earlier novels.
Better than her last two books.......2007-09-08
Donna Leon is incredibly skilled at evoking the spirit of Venice, and Brunetti is such a marvelous character. Although not up to the standards of her earlier novels, this one is a vast inprovement over the previous two, which were little more than screeds on environmental issues. If you've never read any of her books, go for the early works; if you're a fan of Leon and have been disappointed by her more recent efforts, this is definitely a step up.
Suffer the little children...........2007-08-13
This book had an entirely different flavor than the other Commissario Guido Brunetti mysteries, all of which I have read, some of them more than once. It was less amusing, harder and more depressing than the others and the ending was terrible. If her writing is going in this direction, I won't read any more.
Average customer rating:
- Short and excellent treatment of the subject.
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Speaking of Slavery: Color, Ethnicity, and Human Bondage in Italy (Conjunctions of Religion and Power in the Medieval Past)
Steven A. Epstein
Manufacturer: Cornell University Press
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ASIN: 0801438489 |
Customer Reviews:
Short and excellent treatment of the subject........2007-07-06
An astoundingly good read! Short and well-supported, this book looks at how slavery changed over the centuries. Originally, slavery wasn't really based upon skin color or ethnicity, but it grew to have those connotations later. In Italy particularly there was a peculiar sort of melting-pot of all cultures/backgrounds of slaves, and since Italy was rather fond of bureaucracy, we have a lot of records of slaveholders, sellers, buyers, and occasionally the slaves themselves. The book includes information about where slaves came from, how old they tended to be, what names they usually had, how long owners kept them, and what happened to them after they were freed or resold. It also discusses the Church's changing opinion on slaves and how to treat them. The subjects of Muslim vs. Christian slaves and owners, piracy, and ransom are also covered in detail. I found the information contained herein to be absolutely invaluable in learning about the practice of slavery during Renaissance times. Don't miss this book.
Book Description
From 828, when Venetian merchants carried home from Alexandria the stolen relics of St. Mark, to the fall of the Venetian Republic to Napoleon in 1797, the visual arts in Venice were dramatically influenced by Islamic art. Because of its strategic location on the Mediterranean, Venice had long imported objects from the Near East through channels of trade, and it flourished during this particular period as a commercial, political, and diplomatic hub. This monumental book examines Venice's rise as the "bazaar of Europe" and how and why the city absorbed artistic and cultural ideas that originated in the Islamic world.
Venice and the Islamic World, 828–1797 features a wide range of fascinating images and objects, including paintings and drawings by familiar Venetian artists such as Bellini, Carpaccio, and Tiepolo; beautiful Persian and Ottoman miniatures; and inlaid metalwork, ceramics, lacquer ware, gilded and enameled glass, textiles, and carpets made in the Serene Republic and the Mamluk, Ottoman, and Safavid Empires. Together these exquisite objects illuminate the ways Islamic art inspired Venetian artists, while also highlighting Venice's own views toward its neighboring region. Fascinating essays by distinguished scholars and conservators offer new historical and technical insights into this unique artistic relationship between East and West.
Customer Reviews:
Dissapointing.......2007-10-06
What a dissapointment of a book when the subject has such visual and aesthetic potential. My gripe is mainly with the imagery - paintings are almost invariably reproduced in a size between postage stamp and post-card, when what one would like are full-page reproductions, with details to illustrate the costume and artifacts of the islamic world which began to turn up in Venesian art in this period. Buy it if you want an informative text, but definately not if you want a visual feast.
The Silk Road Adorned.......2007-05-13
For centuries The Most Serene Republic of Venice was the the western terminus of the fabled Silk Road. The city's warehouses were the repository of every luxury that Persia, India, China, Siam, the Levant, Byzantium, and the Ottomans had to offer. This book is a wonderful companion to the Met's glittering exhibition of art, illuminated manuscripts and decorative objects, which give a sense of Venice's singular place in the history of the Mediterranean. Viva San Marco!
Venice and Islam.......2007-05-13
This book is excelent. This book is the catalog of the exhibiton that
is on tne Metropolitan Museum of New York.
A scholarly catalogue.......2007-04-19
This book is the catalogue for a traveling exhibition held at the Institut du Monde Arabe in Paris in 2006 and at the Met in New York in 2007. It is a very complete study of the influence of the islamic world on the Republic of Venice, encompassing all forms of art, painting, architecture, ceramics, textiles, engravings, books, and even religious artefacts (mosque lamps for example). All these works of art are the results of intense cultural and economic exchange between both worlds and the catalogue emphasizes this very well. A scholarly publication well served by wonderful illustrations. A very detailed checklist of all the works in the exhibition (medium, dimensions, location) makes this book a definite reference on the subject.
Book Description
Who but Rick Steves can tell travelers the best way to see St. Peter's Basilica, the Sistine Chapel, and the Colosseum? With Rick Steves’ Rome 2007, travelers can experience the best of everything Rome has to offer — economically and hassle-free. Completely revised and updated, Rick Steves’ Rome 2007 includes opinionated coverage of both famous and lesser-known sights; friendly places to eat and sleep; suggested day plans; walking tours and trip itineraries; clear instructions for smooth travel anywhere by car, train, or foot; and Rick’s newest "back door" discoveries. America’s number one authority on travel to Europe, Rick’s time-tested recommendations for safe and enjoyable travel in Europe have been used by millions of Americans in search of their own unique European travel experience.
Customer Reviews:
A huge time saver on my trip (June 29-July 3).......2007-07-16
This book paid for itself with just the information about the Vatican Museum. It is dismaying to see a 4+ hour line to visit the Vatican Museum and the Sistine chapel. Fortunately, by reserving months in advance (as the book suggests), we just walked right in.
This is just one example, because the book is full of tips on the best time to visit each attraction and how to skip the long lines. Worth every penny.
So glad we had it..........2007-07-09
This was a great book to have with us on our trip to Rome. If we happened to leave it in the room we were lost without it. Needless to say that only happened once. Gave a great 'tour' which included just enough commentary and even anecdotal accounts that were interesting. We really enjoyed the information on the Roman Forum...We aren't group tour type of people but don't feel we missed anything...actually heard alot of the same stuff thats included in the book. Also gave great travel hints etc that were very useful...and seeing alot of other travelers with the same book makes it a popular choice.
Used this book on trip June 5-29, 2007.......2007-07-07
We tore out the sections we needed with an exacto knife and therefore could carry them in our fanny packs for just that day of sightseeing.
Not the best choice.......2007-07-03
I took this guide on a recent trip to Italy, along with the Eyewitness and Blue Guide books. Rick Steves' books are designed for the traveler who wants a decent overview of a particular place, and as such they're not at all comprehensive. I understand that and it's a fine approach as far as it goes, but it makes no sense in a city like Rome to leave out the Aventine Hill altogether, as Rick does. We stayed on the Aventine because it's the quietest and least hectic part of central Rome, a short walk from the ancient heart of the city, and it has some fine hotels and beautiful ancient churches. If I'd never been to Rome and had only Rick's book with me, I would have missed it altogether. Rick is very good on practical tips such as finding the best museum passes, avoiding pickpockets, and navigating the world of rail passes (he also sells some great travel gear), but I prefer to have a more comprehensive book that lets me decide what I want to see, even if that means sacrificing detail. With that in mind, I prefer the colorful and user-friendly Eyewitness Guides for broad overviews and good city maps, and Blue Guides for historical, artistic, and architectural detail.
Another thing that bothers me about Rick's books is the tone and style of his writing. Many people love him precisely for that, which is fine, but I find his writing style grating and in many places his history is just plain wrong. He's particularly bad when dealing with Christian history, a very important thing to get right when dealing with Rome! Finally, the maps are not very helpful unless you're sticking with Rick's itineraries exactly.
The only thing that made this book worth having on my trip was the inclusion of contact information for English-speaking doctors who make hotel visits, which unfortunately came in very handy. Everything else I could have found on his website without buying the book. Overall, I found this book unhelpful and left it behind in our last hotel.
Perfect for the more relaxed crowd.......2007-06-13
I love Rick Steves's book. It has great directions, maps, and information about tourist attractions as well as restaurants and tours of the city. My only problem with it is that it doesn't appeal to people of all ages. As a college student, I wish it had more information about nightlife and the like, yet I acknowledge that Rick Steves mostly appeals to the less rowdy group. Nonetheless, I wouldn't go to Rome without it. Grazie Rick!
Book Description
Who but Rick Steves can tell travelers how to stroll the same streets walked by Michelangelo, explore world-reknown art museums, or sample Tuscan cuisine? With Rick Steves’ Florence and Tuscany 2007, travelers can experience Rick's favorite destinations in Florence, including the Duomo, the Uffizi, the Bargello, and the Ponte Vecchio – economically and hassle-free. Completely revised and updated, Rick Steves’ Florence and Tuscany 2007 includes:
• Opinionated coverage of both famous and lesser-known sights
• Friendly places to eat and sleep
• Suggested day plans
• Walking tours and trip itineraries
• Clear instructions for smooth travel anywhere by car, train, or foot
America’s #1 authority on travel to Europe, Rick’s time-tested recommendations for safe and enjoyable travel in Europe have been used by millions of Americans in search of their own unique European travel experience.
Customer Reviews:
Very helpful and practical book.......2007-09-23
Good information with a sense of humor. Well organized and clearly written. Rick Steves knows his stuff.
Great walks, food and info.......2007-09-02
This is the type of tourist guide we like...lots of walking tours with information on what you are seeing. Excellent information on the major museums to assure you see all the great items, and some lesser items. The food guide was also excellent and included two that will become favorites with us. The humor is fun.
Rick Steves' Florence & Tuscany 2007.......2007-08-01
This book is packed with the kind of information that would be nearly impossible to find elsewhere and is essential for anyone wishing to visit Florence and Tuscany, even if they have been there before. The information and tips provided enable a tourist not to be obviously a tourist and to get the most out of the visit. This guide is "A Must".
Mike Sedgwick, Tucson AZ
Great giude for the traveler. Not a museum guidebook........2007-07-16
This book does not have pretty pictures or in-depth historical information about the sights, but there are plenty of books that do that.
This book's strength is that it makes your trip easy, painless and enjoyable. In my recent trip to Florence (June 26-29) I did not have to wait in line at any of the museums/cathedrals/domes etc. which made the trip much more relaxing and enjoyable.
Buy the Rough Guide instead!.......2007-07-14
I came across this in an apartment in Florence, wisely jettisoned by a traveler who had more useful things to carry in their luggage.
Steves' book IS quite good at the very practical nitty gritty of Florence: for example precisely how one collects pre-reserved Uffizi tickets, but his comments on cultural aspects are at best token and often stupid. Not everyone will want, like me, to know all about as much of the art as possible in a book about Florence, but for a travel guide to cover, say, Santa Croce and make reference to only one painting when the place is full of the most glorious and important fresco cycles by major figures is inexcusable. If the information is there, one can ignore it, but if it isn't, you might return to the US (the prime market, I imagine) and realise that you have been within yards of great paintings but the guide book didn't GUIDE you to go and look at them. Instead, in Santa Croce, he refers to admittedly interesting monuments, but fails to refer to the finest (Bruni's), he's only interested in the famous names.
His grasp of the art is very poor and he seems to address his readers as though they are 12 year olds needing asinine jokes to keep their attention. For him medieval painting is a world of never-neverland (his phrase) where the poor painters are struggling desperately to paint realistically but just can't do it! Simone Martine's Uffizi Annunciation is patronised: he can't see its beauty and sees it as a mere stone on the pathway to realism. Mary 'doesn't look too impressed': a good point if he only had the wit to see that perhaps the responsibility of her role is frightening and overwhelming - it's a very moving and human piece, but his approach seems to be,'Why try to elucidate when you can be folksy and jocular'. An early crucifixion is mocked for having Christ's head raised as on a wedge as though this is a pathetic effort at three-dimensionality when it is pretty obvious that the angle would enable viewers to see Christ's face (and suffering) more clearly from ground level and has little to do with aspiring to realism. He also says that the Siena Pinacoteca (a gallery full of wonderful Sienese painting) would tempt him in only if there was a downpour! (I dread to think what nonsense Steves writes about, say, Picasso, if REALISM is the criterion by which all is judged.)
A cardinal sin, for me, is the advice to 'leave this guide face up' in a number of restaurants to gain a reduction. When I travel I like to try to be as little like a tourist as possible, while still obviously being one. I know I stand out like a sore thumb, but Steves seems happy to be as obvious as an amputated leg. And what sort of arrangement leads a guide book writer to 'negotiate' deals for his readers? All very sad, especially as Steves seems to be the Guru of European travel for Americans. Perhaps he suits those, like the previous reviewer who praises Steves for enabling him to 'do' Pisa in 45 minutes and not miss anything, though how he would know he hadn't missed anything is beyond me.
The Rough Guide does everything Steves does well just as effectively, while the cultural stuff, whether great art, architecture etc or jazz clubs, bars, cinemas, clubs - is in another league. If you want a detailed guide to the art and history of the city, see American art historian Eve Borsook's Companion Guide: it has the art, the history and is a really good unfussy read.
And if you want to get a guide to the UK, PLEASE don't buy Steves': I dread to think what rubbish he writes, on the basis of this offering.
Not even worth the one star the site requires me to give!
Books:
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- Healing with Ki-Kou: The Secrets of Ancient Chinese Breathing Techniques, Second Edition
- Heavy Duty Truck Systems
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