|SubTitle:||Undiscovered Rice Dishes of Northern Italy|
|Pub Date:||March 13, 2012|
One hundred quick and simple rice recipes capturing the flavor and excitement of traditional Italian cooking
From soups and salads to risottos and desserts, Gioietta Vitale presents the best of northern Italy’s rice-based specialties. Illustrated with line drawings and filled with tips on ingredients, techniques, and even the perfect wine to go with each dish, Riso is a comprehensive guide to rice by a master of Italian cuisine.
I have to say I love cooking. I enjoy the inventiveness of being able to throw food together and for it to come out tasting pretty good. Also, I have a wife and two children who enjoy my cooking. For me, I can not ask for much more than that.
So when I saw a cooking book pop up for review, I just had to have a look. Italian food is one of the best and rice is one of the most versatile ingredients – ever!! So this looks like a perfect combination.
The book is presented well, but lacks pictures! I like being able to follow a recipe and have an idea of what it is going to look like when I am finished. This had none. Aside from that, the recipes do sound very interesting and are written in a nice, simple language that I think any good hubby could follow. The word of the day though is ‘doneness’. I have never tested my rice for doneness and I have cooked a bit of rice.
For a book specifically about rice, it covers the gamut of courses, being soups, mains and even desserts. All in all, a nice little cookbook.
3 chefs hats out of 5. (Would have got another chefs hat with pictures.)