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Savor delizioso dishes with The 5-Ingredient Italian Cookbook. Real Italian cuisine is all about simplicity. Using just a few fresh and simple ingredients, The 5-Ingredient Italian Cookbook brings you the authentic taste of Italy with recipes that prove less is always more.From Chicken Marsala to Pasta Carbonara to Tiramisu, this cookbook features regional classics that Savor delizioso dishes with The 5-Ingredient Italian Cookbook. Real Italian cuisine is all about simplicity. Using just a few fresh and simple ingredients, The 5-Ingredient Italian Cookbook brings you the authentic taste of Italy with recipes that prove less is always more.From Chicken Marsala to Pasta Carbonara to Tiramisu, this cookbook features regional classics that you can whip up any time. With recipes that require no more than 5-ingredients each—most of which are ready to eat in 30-minutes or less—this Italian cookbook makes every meal a celebration of taste and tradition.The 5-Ingredient Italian Cookbook includes: Cooking essentials that outlines the fundamentals of authentic Italian cuisine, including pantry essentials, equipment, and core techniques. 101 simple recipes for appetizers, risotto, pasta, sauces, pizza, bread, meat, chicken, seafood, and dessert! A taste tour that explains the culinary preferences of each region and the geographic origins of each recipe. Traditional Italian recipes don’t need a laundry list of miscellaneous ingredients; Taste every flavor of everyday recipes with The 5-Ingredient Italian Cookbook.


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Savor delizioso dishes with The 5-Ingredient Italian Cookbook. Real Italian cuisine is all about simplicity. Using just a few fresh and simple ingredients, The 5-Ingredient Italian Cookbook brings you the authentic taste of Italy with recipes that prove less is always more.From Chicken Marsala to Pasta Carbonara to Tiramisu, this cookbook features regional classics that Savor delizioso dishes with The 5-Ingredient Italian Cookbook. Real Italian cuisine is all about simplicity. Using just a few fresh and simple ingredients, The 5-Ingredient Italian Cookbook brings you the authentic taste of Italy with recipes that prove less is always more.From Chicken Marsala to Pasta Carbonara to Tiramisu, this cookbook features regional classics that you can whip up any time. With recipes that require no more than 5-ingredients each—most of which are ready to eat in 30-minutes or less—this Italian cookbook makes every meal a celebration of taste and tradition.The 5-Ingredient Italian Cookbook includes: Cooking essentials that outlines the fundamentals of authentic Italian cuisine, including pantry essentials, equipment, and core techniques. 101 simple recipes for appetizers, risotto, pasta, sauces, pizza, bread, meat, chicken, seafood, and dessert! A taste tour that explains the culinary preferences of each region and the geographic origins of each recipe. Traditional Italian recipes don’t need a laundry list of miscellaneous ingredients; Taste every flavor of everyday recipes with The 5-Ingredient Italian Cookbook.

30 review for The 5-Ingredient Italian Cookbook: 101 Regional Classics Made Simple

  1. 4 out of 5

    Erin Cataldi

    Definitely a drool worthy book. The recipes all sound amazing! I've only made a few so far, but they've all been "magnifico." The cookbook is divided into nine sections, from soups to appetizers to meats and pastas. It's all there. There is even a great opening section on the different regions and variety of Italian food that I appreciated and helped me get more into some of the recipes. Accompanying every recipe are helpful tips such as substitutions, wine pairings, estimated time, and whether Definitely a drool worthy book. The recipes all sound amazing! I've only made a few so far, but they've all been "magnifico." The cookbook is divided into nine sections, from soups to appetizers to meats and pastas. It's all there. There is even a great opening section on the different regions and variety of Italian food that I appreciated and helped me get more into some of the recipes. Accompanying every recipe are helpful tips such as substitutions, wine pairings, estimated time, and whether it is kid or vegetarian friendly. The layout is great! The only improvements that would be nice, would be more pictures and actually having all the recipes be five ingredients or less. Most have under 10 ingredients, but I don't know if they don't count seasoning or oil as ingredients or what. I was really looking forward to minimal ingredients, and while it's still not a lot, it's rarely five or less. Other than that, this is a solid cookbook and would do well in virtually every kitchen. There are vegetarian friendly recipes as well as great substitution tips.

  2. 5 out of 5

    Dagmar

    Best easy Italian cookbook yet If Simplicity is what you are looking for in a cookbook, this one is definitely for you. I wish all cookbooks on international cuisine were as well organized and easy to use.

  3. 4 out of 5

    April Braswell

    Brava! Delizioso! 101 Classic Italian Recipes Distilled to Few Fresh Ingredients 101 Regional Classics made simple: Francesca Montillo delivers 101 terrific classic Italian dishes, distilling them down to 5-Ingredients per, and making them all delizioso! Brava Francesca! (Opera fan, had to work in a Brava since I could! Lol) I received a free copy from the publisher for an honest review. Honestly and seriously delicious! Since the Amazon LOOK INSIDE and TOC is not yet up here, I’ll give you an peek Brava! Delizioso! 101 Classic Italian Recipes Distilled to Few Fresh Ingredients 101 Regional Classics made simple: Francesca Montillo delivers 101 terrific classic Italian dishes, distilling them down to 5-Ingredients per, and making them all delizioso! Brava Francesca! (Opera fan, had to work in a Brava since I could! Lol) I received a free copy from the publisher for an honest review. Honestly and seriously delicious! Since the Amazon LOOK INSIDE and TOC is not yet up here, I’ll give you an peek inside without robbing Francesca of her IP. What is Italian Cooking? Viii 1 Italian Essential for American Kitchens 2 Appetizers and Sides 13 3 Soups and Salads 31 4 Risotto, Pasta, and Sauces 47 5 Pizza and Bread 67 6 Meat 85 7 Chicken 99 8 Fish and Seafood 115 9 Desserts 131 In “What is Italian Cooking,” being Italian born, Francesca kindly debunks the Italian-American interpretation of Italian Cooking and our tendency to over garlic, complicate by ingredients, and, in general, make the recipes more complex than need be. She takes the dishes down to the simplest and fewest of fresh and tasty ingredients. But I’ll still be topping off with extra grated cheese, but that’s because I’m a cheese hound. She includes a short overview of the 5 regions of Italy and the ingredients plentiful, the cuisine featured and the cheese most readily used in each. I love her discussion about equipping the American Kitchen for cooking good Italian, and when I say “Kitchen” I predominately mean, pantry! Yes, she does have items for you to stock fresh (fridge) or frozen (freezer), but I knew we were soul mates when she explained that we all need to have fresh Italian Parsley on hand and makes the point to emphasis that Italian Parsley is flat-leaf parsley. Not a big fan of green peas, but we’ll see. I’m looking forward to attempting the Chickpea soup this Monday because we already have the ingredients in the house! The Tuscan Bean sounds terrific, but I’m going to have to figure out a substitute just for now while I am doing a week cholesterol cleanse. No Italian (pork) sausage during that time, but the recipe will wait for me. I might play chicken and spice it up a tad with some red pepper flakes for flavor. Her lentil soup is another one where I have all the ingredients in the house and legumes are awesome for fiber and flavor. She discusses using few and high quality ingredients, but I never quite got “The 5-Ingredient” deal. Many of the recipes do have only 5 ingredients, because I’m not counting Italian spices or olive oil for cooking as “ingredients.” But a few had, let us say, 6, one or two perhaps 7 ingredients. But I’d be quibbling. Now that I've read more cookbooks from the same publisher, where I had previously given them a break for not citing nutritional information because they weren't a food publisher equipped with a test kitchen et al, now I would cite a minor complaint for not citing the nutritional info. I know that including loads of photos for a print book makes it cost prohibitive. Sure, I would have loved more photos, but we've functioned for decades without them in cookbook classics that generations of cooks have relied upon like Joy of Cooking and Fannie Farmer. The point is, Francesca’s premise is to use Just a Few High Quality Fresh Ingredients for her recipes, but that’s not pithy. Highly, highly recommend. My kitchen is going to smell amazing this weekend! As I cook up some of these dishes, I’ll aim to take photos and add those here to the review to help you all envision the possibilities! OK, now that I've attempted 2 of the recipes, a few notes. I'll upload some video later. Did that so you can take a look at those as well to see about the soups and the veggie broth. The Veggie Broth It's quite tasty. Because I'll be making 2 or 3 recipes of soups this week, I added way more water to make closer to 12 cups. Well, I have an electric stove, walked away while it was cooking, and it boiled a bit TOO robustly. So probably a cup of liquid boiled off. Also, what I had on hand was a can of crushed tomatoes with BASIL in it. Against my 12 cups of water, the basil was just iddy biddy and worked fine. It never overpowered the soup I made or the broth. It's not a delicately flavored broth, so it was forgiving. Be sure to add CHOPPING TIME to your Plan to Make any of the soups. It took ME a lot longer to do the PREP TIME than what Francesca cites. Bless her heart, she's faster at this than I am. Some of you will be like me. Just plan accordingly and buffer her cited Prep Times. For the Veggie Broth, you really can do a COURSE chop of the onions and stuff because since you're making broth with it and cooking it for so long, you really will be tossing them. In my case, onto the compost! I left out salt and pepper preferring to add those at the table because we have relatives and friends who can have only very limited sodium daily. The Chickpea Soup It needs a fairly LARGE pot. I don't recall if Francesca cited that or not. Just, plan for larger than 2 qts. It's quite delicious. I used frozen spinach because we had it readily available. The soup is bland without garlic etc. It really does need salt and pepper. I just added it to my bowl at the table as did my fiance who almost NEVER adds salt. So, you get the idea. Secondarily, I liked it brothier. I added more broth because it was right there on the stove. Easy to do. Going forward, I would add an additional carrot. They came out mildly al dente which is how I like them. Just FYI for you. Plus, I would add a few zucchini. It's very veggie with chickpeas. I would embrace that add a bit more veggie. But that's our taste. Yours might differ. First time attempting both of these recipes. The veggies you could definitely pre chop in advance and save yourself a whole heap of prep time. Update: ok, night two of the Chickpea Soup. My fiance and I did the post mortem of it in the car en route to a concert Thursday night. We liked the flavor. Both of us, however, wanted something a tad more substantial without having a thing of bread on the side. If you wanted to keep it veg, you could play with adding a grain like pasta. Just because of glocouse, we would likely choose quinoa although I know that is not true Italian. We decided on some chopped up chicken breast because I already has some cooked and in the freezer. Secondarily, we loved the spinach, but he couldn't taste the fresh parsley at all with all of the spinach. Personally, with how much fresh costs at the store if you don't have it on hand, I would omit it going forward and continue to embrace the spinach. Tonight on the second half, I added more broth, a little garlic powder (not an overwhelming amount, just a touch for flavor in the broth) and some chopped up chicken breast, about a half breast. We LOVED it. This is now OUR variation going forward. I'm sure you'll tinker with it and make it your own as well. Mangia mangia!

  4. 5 out of 5

    Virginia Campbell

    "The 5-Ingredient Italian Cookbook:101 Regional Classics Made Simple" from author FRANCESCA MONTILLO, is a taste-filled treat for lovers of Italian cooking and culture. More than just a cookbook, it is also a tutorial on the foods of the various regions of Italy. A helpful glossary defines food names and cooking terms. You will also learn "Italian Essentials for American Kitchens"--which covers "The Pantry", "The Refrigerator & Freezer", "The Equipment", and "The Care Techniques". Then, there ar "The 5-Ingredient Italian Cookbook:101 Regional Classics Made Simple" from author FRANCESCA MONTILLO, is a taste-filled treat for lovers of Italian cooking and culture. More than just a cookbook, it is also a tutorial on the foods of the various regions of Italy. A helpful glossary defines food names and cooking terms. You will also learn "Italian Essentials for American Kitchens"--which covers "The Pantry", "The Refrigerator & Freezer", "The Equipment", and "The Care Techniques". Then, there are the recipes: "Prosciutto-Wrapped Asparagus"; "Peas with Pancetta"; "Fried Peppers with Potatoes"; "Sicilian Salad"; "Tuscan Bean Soup"; "Homemade Pasta"; "Basic Pizza Dough"; "Italian Easter Bread"; "Roasted Sausages with Potatoes and Bell Peppers"; "Chicken Marsala"; "Deviled Shrimp"; "Mediterranean-Style Salmon"; "Zabaglione"; "Tiramisu"; and many more delicious dishes! Book Copy Gratis Callisto Publishers

  5. 5 out of 5

    Kathleen Kelly

    What could be better than an Italian cookbook and a 5 ingredient one at that? Both hubby and I love Italian food and a lot of recipes for Italia food has a lot of ingredients that can be prohibitive. This one that has 5 ingredients is perfect if you don't want to have to buy a lot of stuff. I made the Sausage with Mushrooms and Tomatoes, although I did add in some wide egg noodle pasta, it was delicious. I have a few other recipes marked such as Italian Style Pork Chops and Lemon Bundt Cake. Wha What could be better than an Italian cookbook and a 5 ingredient one at that? Both hubby and I love Italian food and a lot of recipes for Italia food has a lot of ingredients that can be prohibitive. This one that has 5 ingredients is perfect if you don't want to have to buy a lot of stuff. I made the Sausage with Mushrooms and Tomatoes, although I did add in some wide egg noodle pasta, it was delicious. I have a few other recipes marked such as Italian Style Pork Chops and Lemon Bundt Cake. What I liked about the book was the section up front that is titled The Pantry, where it tells you what spices and other ingredients to have for your pantry. The sections include Appetizers and Sides, Soups and Salads, Pasta, Pizza, Meat, Chicken, Fish and Seafood, and Desserts. Something for every occasion. I think that I will get a lot of use out of this cookbook.

  6. 4 out of 5

    Andra Shaw

    I found great recipes in this book. I love authentic Italian food. Although these easy to follow simple recipes may not be the way your Italian Grandma may have prepared themail highlighted dishes, the steps to making them that the author presents come from someone who knows how to cook good food. Finding the ingredients for the recipes was quite uncomplicated. I recommend this book to anyone who likes to cook and eat good food and wants to keep the preparations simple.

  7. 5 out of 5

    Sherry

    OMG! Such good looking food...Absolutely drooling over it! I have not tried they recipes yet but as a professional cook I know they are going to be great!. Such simple ingredients and cooking, a great way to get you in and out of the kitchen fast. Looking forward to experiencing a lot of these. The soups look fantastic and so easy to make. This is a great travel companion if you are are in a kitchenette with limited facilities.

  8. 4 out of 5

    Sandi Bonavita

    Nice and easy Looking forward to making delicious easy meals and starters. Great for week night entertaining. Read through the whole book and have bookmarked several recipes already

  9. 5 out of 5

    Kim

    Maybe this is a good cookbook full of wonderful recipes but there are hardly any pictures so I will never know if there is something worth trying.

  10. 5 out of 5

    Nick Sanders

    Simple and tasty Italian food, in an easy-to-make way. Not the most spectacular Italian cookbook, but certainly a useful one.

  11. 4 out of 5

    Den

    I absolutely love this book My dad's was Italian, from Lombardy. The recipes here are deliciously authentic, and beautifully described. Lovely book. Very enjoyable to read and use.

  12. 4 out of 5

    Bernadette O'Connor

  13. 4 out of 5

    Terry

  14. 4 out of 5

    Nancy DeOrsay

  15. 4 out of 5

    Kristy

  16. 4 out of 5

    luckymecandy

  17. 5 out of 5

    Meghan

  18. 4 out of 5

    Beverly E Crradi

  19. 5 out of 5

    Catherine Anderson

  20. 5 out of 5

    Laurie Dusterwald

  21. 4 out of 5

    Suraya Manack

  22. 4 out of 5

    david wozencroft

  23. 4 out of 5

    Jessica Fizzell

  24. 5 out of 5

    Mary Frawley

  25. 4 out of 5

    Diane andersson

  26. 4 out of 5

    Cali Gudunov

  27. 4 out of 5

    Sebastian Lopez Ramirez

  28. 5 out of 5

    Michele Esposito

  29. 5 out of 5

    Stacy M

  30. 4 out of 5

    Melissa Bennett

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