Its from the Accademia Italiana della Cucina and Sounds great from what i read
Anyone know this Book?
by CelebrationAny371
16 Comments
Prexxus
One of the best cookbooks ever made.
[deleted]
[deleted]
Potato_farl
Absolutely. It’s a much better book than the Silver Spoon. Better selection of recipes and more informative on regional cooking.
Geronimobius
I have it, not a huge fan but I use it as a reference book. I find it difficult to find recipes sometimes as (at least in the english version) the index will sort recipe names starting with the pasta shape. For a made up example, a “carbonara” would be found under “Penne carbonara” in the P section.
burnt-----toast
I bought this book as a gift for someone, and it is *immense*. Way bigger in person than it looks in a photograph – like the type of book that could knock a person out. It’s one of the few books that I would describe as “encyclopedic”.
mainebingo
Unless it’s what you want, be careful not to buy the one in Italian.
the_comedians
First thing to know is this book is absolutely massive. Second is that this is less of a typical cookbook and more a reference book. It contains recipes as best as they could trace them, which can lead to some funky looking stuff by our modern understanding of ‘Italian’ cuisine (if there is such a thing). It’s a beautiful work of culinary history and I adore my copy.
Good_Inflation_3072
Yes. Must have for every kitchen
qlkzy
I have that book and really like it.
It is a little unusual, because of its role as a sort of “recipe archive”. There is clearly a focus on capturing the recipes, rather than in directly communicating to the reader. For example, there are almost-identical recipes dozens of pages apart, because two regions make the same sauce with a different shape of pasta.
However, this kind of “ignoring the reader” gradually gives a really interesting and unfiltered sense of Italian cuisine.
I wouldn’t say it’s necessarily a daily-use cookbook, but it has got a huge number of interesting recipes to try out. Some are very simple, but others are very labour-intensive, and others require relatively rare ingredients. I have spent more time reading it than cooking from it.
The formatting of the recipes is outstanding. They are very clear and easy to follow. The indexing is good, but a very strong emphasis is placed on regional indexing (more so than e.g. by ingredient).
This publisher has a number of other good cookbooks. I particularly like their Great American Cookbook (Clementine Paddleford) and the rough French equivalent of this book (La Cucina).
At nearly a thousand pages long, this book will also serve you well as a weapon and a piece of exercise equipment.
CelebrationAny371
Mille grazie ragazzi 🫶
Ok, now i know i HAVE TO buy it ☺️😁
simplyburner
Canon
Acrobatic-Ad584
Buy the Italian version or at least one in your language
Ilovecapers
I love it though it’s more of a reference than a cookbook. Good for consulting multiple versions of recipes. I actually like that’s it’s sorted by region, I learn a lot
AdNo53
Classic, good for references, better than silver spoon
dingobandito
Have it. Love it
Splendid-Exchange
Yes. It is good and has many interesting recipes. However, the organization leaves a lot to be desired for a book this long. Just as an example, many of the pasta recipes are organized alphabetically by the shape of noodle. So you will have two spaghetti recipes next to each other from opposite corners of Italy and with wildly different ingredients. It would be more useful if it was grouped by ingredients (cheese, vegetable, fish, pork, beef, etc.) OR by region.
However, once you find the recipes you are looking for, it is very good.
So it’s more a reference book, than a true cookbook, as others have said.
If you like this book and want a deeper dive into just pasta sauces, Vincenzo Buonassisi’s “The Pasta Codex” is fantastic, with the main downside being it was published in the 70’s and is a historical snapshot of pasta recipes at that time. The other obvious downside is that it only covers pasta sauces. There is truly a bewildering diversity of sauces in that one (from pasta with banana to horse meat ragu to many, many sauces including brains and other less common ingredients today).
16 Comments
One of the best cookbooks ever made.
[deleted]
Absolutely. It’s a much better book than the Silver Spoon. Better selection of recipes and more informative on regional cooking.
I have it, not a huge fan but I use it as a reference book. I find it difficult to find recipes sometimes as (at least in the english version) the index will sort recipe names starting with the pasta shape. For a made up example, a “carbonara” would be found under “Penne carbonara” in the P section.
I bought this book as a gift for someone, and it is *immense*. Way bigger in person than it looks in a photograph – like the type of book that could knock a person out. It’s one of the few books that I would describe as “encyclopedic”.
Unless it’s what you want, be careful not to buy the one in Italian.
First thing to know is this book is absolutely massive. Second is that this is less of a typical cookbook and more a reference book. It contains recipes as best as they could trace them, which can lead to some funky looking stuff by our modern understanding of ‘Italian’ cuisine (if there is such a thing). It’s a beautiful work of culinary history and I adore my copy.
Yes. Must have for every kitchen
I have that book and really like it.
It is a little unusual, because of its role as a sort of “recipe archive”. There is clearly a focus on capturing the recipes, rather than in directly communicating to the reader. For example, there are almost-identical recipes dozens of pages apart, because two regions make the same sauce with a different shape of pasta.
However, this kind of “ignoring the reader” gradually gives a really interesting and unfiltered sense of Italian cuisine.
I wouldn’t say it’s necessarily a daily-use cookbook, but it has got a huge number of interesting recipes to try out. Some are very simple, but others are very labour-intensive, and others require relatively rare ingredients. I have spent more time reading it than cooking from it.
The formatting of the recipes is outstanding. They are very clear and easy to follow. The indexing is good, but a very strong emphasis is placed on regional indexing (more so than e.g. by ingredient).
This publisher has a number of other good cookbooks. I particularly like their Great American Cookbook (Clementine Paddleford) and the rough French equivalent of this book (La Cucina).
At nearly a thousand pages long, this book will also serve you well as a weapon and a piece of exercise equipment.
Mille grazie ragazzi 🫶
Ok, now i know i HAVE TO buy it ☺️😁
Canon
Buy the Italian version or at least one in your language
I love it though it’s more of a reference than a cookbook. Good for consulting multiple versions of recipes. I actually like that’s it’s sorted by region, I learn a lot
Classic, good for references, better than silver spoon
Have it. Love it
Yes. It is good and has many interesting recipes. However, the organization leaves a lot to be desired for a book this long. Just as an example, many of the pasta recipes are organized alphabetically by the shape of noodle. So you will have two spaghetti recipes next to each other from opposite corners of Italy and with wildly different ingredients. It would be more useful if it was grouped by ingredients (cheese, vegetable, fish, pork, beef, etc.) OR by region.
However, once you find the recipes you are looking for, it is very good.
So it’s more a reference book, than a true cookbook, as others have said.
If you like this book and want a deeper dive into just pasta sauces, Vincenzo Buonassisi’s “The Pasta Codex” is fantastic, with the main downside being it was published in the 70’s and is a historical snapshot of pasta recipes at that time. The other obvious downside is that it only covers pasta sauces. There is truly a bewildering diversity of sauces in that one (from pasta with banana to horse meat ragu to many, many sauces including brains and other less common ingredients today).