How To Eataly: A Guide to Buying, Cooking, and Eating Italian Food

by Eataly, Oscar Farinetti (Foreword)

The secrets to Italian cooking, straight from the source—the wildly popular food emporium that is founded in Italy. "The more you know, the more you will enjoy" is the philosophy behind Eataly, and it is the idea behind this essential compendium of Italian cooking. Here, Eataly’s team of experts, including Mario Batali and Lidia Bastianich, covers everything you need to know about Italian food, starting from the ground up. Learn how to assemble an antipasto platter, how to eat breakfast like an Italian, and how to use pantry flavor boosters like capers and anchovies. The first secret to the best cooking, of course, is the best-quality ingredients. How to Eataly tells you what to look for in the market, then offers one hundred recipes for contemporary classics such as Acorn Squash with Lentils, Vesuvio Pasta with Sausage, and Panna Cotta with Streusel. In addition, the book is packed with simple ideas for what to do with staples, from olive oil to mozzarella. Whether you are cooking from scratch or using some store-bought components, How to Eataly empowers you to create delicious meals by fostering a total understanding of Italian cooking.

Genres: Cookbooks, Cooking, Italy, Food, Nonfiction, Reference

304 pages, Hardcover

First published October 14, 2014

Reviews

[Erianne]

The cookbook had informative pieces all throughout but not all the Italian terms were translated which made it hard for me to understand the names or how I would be used to referring to something for reference.

[Kirstie · Rating 4 out of 5]

Mmmmmm

[Cheryl · Rating 5 out of 5]

Great read - informative, great recipes

[Maria · Rating 4 out of 5]

As someone who grew up cooking and eating Italian food, I didn't expect to find much in this cookbook that I didn't already know. However, this cookbook, published by the founders of the Eataly grocery store chain, surprised me. It manages to be both a useful reference for the Italian cook specifically interested in having recipes for traditional, regional dishes, and a solid introduction for those new to Italian cuisine. It's particularly good at explaining what makes Italian cooking what it is - not so much the inclusion of tomatoes, but the use of fresh ingredients, unfussy techniques, and harmonious flavors. Tucked among the recipes to dishes such as ribollita and bolognese sauce are photographic guides to Italian cheeses, meats, fruits, and more.

[Pixie · Rating 4 out of 5]

3.5 stars. A solidly informative, attractive cookbook that, strangely, comes from a specialty grocery store, so sometimes I feel like I am reading an ad for their business. There are plenty of pages called "The Italian Way with" this or that, followed by a table listing various ingredients and what Italians typically do with them, so if you will never be able to afford to go to Italy and experience it for yourself, I guess we will have to take these people's word for it. Personally I wish I could go rather than buying someone else's book and opinions and shopping at their store, but as that will probably never happen it is good to know I could cook most of those things at home if I felt like it.

[Sandee · Rating 5 out of 5]

Wonderful! I received this as a Christmas gift. I expected good recipes and a bit of information. What I got was a wonderful story about the food of Italy. Interesting history, fun information and the most delicious sounding recipes. I will be making food from this book all year.

[Alexis · Rating 5 out of 5]

This book was gifted to me for Christmas and it is an absolutely amazing cookbook/coffee table book with recipes, and explanations of different types of Italian food. I really enjoyed reading it and learned a lot.

[Mills College Library]

641.5945 D181 2014